3 concessions trends still going strong

After an upward trajectory in the past several years, these fads are here to stay.

the wild dog

1. Upscale options

As an upscale alternative to buffet-style eatery Bricks Family Restaurant, Legoland Florida also has Skyline Lounge, a full-service restaurant serving appetizers, entrees such as shrimp or steak and plated desserts. “Guests have responded well to the restaurant, which features a “skyline” with more than 20 humorous scenes [made of Legos],” says Williams.

USF Sun Dome offers fine dining-inspired dishes, in addition to classic stadium fare, in its premium seating areas. “Peanut-crusted chicken with a coconut-curry sauce, grilled flank steak with chimichurri, shrimp-and-mushroom quinoa stir-fry and s’mores parfaits are just some of the offerings we have showcased,” Horowitz says. “Although these menu selections are well received, the traditional, casual options are always a favorite during sporting events.”

2. Healthy choices

Operators agree that while healthy menu items aren’t eclipsing more traditional recreational fare, they’re still in demand by a certain segment of customers. “We are frequently asked by our consumers for healthier items,” says Dennis Schnurbusch II, director of visitor services at Toledo Zoo & Aquarium in Ohio. “However, our sales analysis shows that these items remain a fairly low purchased commodity.” In response, Schnurbusch’s team continues to look for ways to balance customer demand with a variety of options, such as vegetable cups and fruit throughout the zoo, plus children’s combo meals featuring applesauce and carrots served at the zoo’s Wild Dog and Carnivore Cafe facilities.

In South Carolina, the RiverDogs’ Shea proved that eye-popping presentations don’t have to be gut-busting with the introduction of the Summer Harvest Salad, a full head of hydroponic lettuce cored to order and filled with quinoa salad, cucumber and edamame, then topped with alfalfa sprouts and green goddess dressing.

3. Allergen awareness

As is the case across foodservice, gluten-free menu items and general awareness of food allergies continue to be top-of-mind. At Rio Tinto Stadium in Sandy, Utah, home to Major League Soccer’s Real Salt Lake and United Soccer League’s Real Monarchs SLC, the concessions map is color-coded with symbols such as “GF” to mark gluten-free options. (Also helpful: “DD” indicates non-alcoholic options for designated drivers).

To allow customers with serious food allergies to plan ahead, Cedar Point amusement park dedicates a part of its website to special dietary needs—listing out options for those avoiding gluten, tree nuts, soy, shellfish, eggs and dairy.

More From FoodService Director

Industry News & Opinion

Dining hall workers at Stanford University in Stanford, Calif., have been asked to remove stickers worn in protest of working conditions at the school’s dining halls, The Stanford Daily reports.

School officials say that the stickers with the statement “Respect and a Fair Workload” go against a union-university agreement that states union members may not wear “insignia [with] any message that is vulgar, profane, or disparaging of Stanford, or that results in conflict or disruption in the workplace.”

In a conversation with The Daily, Seth Leibson, senior organizer for SEIU...

Industry News & Opinion

The School Nutrition Foundation has named its five School Nutrition Heroes for 2018.

The honorees were nominated by their peers and then selected by the SNF for helping end hunger for homeless and low-income students and their families.

Those chosen are:

Paula Angelucci, child nutrition director, Colonial School District; New Castle, Del. Anthony Terrell, culinary specialist, Shelby County Schools; Memphis, Tenn. April Laskey, director of school nutrition, Billerica Public Schools; Billerica, Mass. Lynne Shore, food service director, Willamina School District;...
Sponsored Content
spring desserts

From Bistro Collection® Gourmet Desserts.

Consumers and operators alike often associate seasonal desserts with pumpkin pie, gingerbread and candy canes—after all, winter is a season closely associated with indulgence.

But after the winter holidays, when people are hitting the gym and holding themselves to New Year’s Resolution diets, desserts don’t get as much attention. For operators, this can mean a lag in sales of sweets—but it’s not a lost cause. Updating springtime dessert menus to reflect the change in what diners are looking for can generate excitement and boost...

Industry News & Opinion

Sidney Central School District in Sidney, N.Y., has received $58,783 from the state to improve its farm-to-school program, The Daily Star reports.

The grant will be used to aid in appointing a farm-to-school coordinator and assistant who will help source local farm products for 10 districts in the region for NY Thursday, an initiative where cafeterias attempt to serve meals made entirely by local ingredients every Thursday.

The funding is part of a $12 million award spread among 12 districts throughout the state by Gov. Andrew Cuomo.

Read the full story via...

FSD Resources