Snack snapshot

Fruits and veggies and dips/hummus/salsa categories expected to grow.

Operators Plan to Stock up on Fruit, Dips

Half of operators say fruit is the snack category (excluding vending) that has growth potential in the next two years. Second to fruit is the dips/salsa/hummus category, with 24% of operators saying this area will increase in sales. Dips/salsa/hummus, at only 4%, is the snack category with the least amount of current snack sales. Twenty-one percent of operators don’t expect growth in any snack category. LTC/senior living (29%) and schools (27%) were the most likely to report the no-growth outlook.
 

Contract/B&I

The yogurt/pudding category is expected to grow significantly more for contract management headquarters/B&I operators than other segments, with 48% expecting growth in this category. Gary Coutre, general manager for Sodexo at Siemens in Buffalo Grove, Ill., says this is because yogurt is a healthier morning or afternoon snack than many other options. He also cites the increased variety available, especially Greek yogurt, as boosting the snack’s popularity with his customers. 

C&U

Students hungry for snacks on the go are reaching for the dips/salsa/hummus category, with 44% of operators reporting expected growth in this category. Silvia Vader, dining services manager at the College of the Redwoods in Eureka, Calif., says her customers don’t like waiting in line, so the foodservice department has seen an increase in housemade snacks that fit in the dip category. “The idea of made-in-house, grab-and-go [snacks] is a fresher approach to the consumer,” Vader says. “Increasing items and choices of made-in-house snacks will increase sales.”

Schools

New school meal regulations have put fruits and veggies top of mind for K-12 operators, with 63% citing fruit and 41% citing vegetables as the snack categories on the rise in the next two years. Veronica Bush, foodservices supervisor at Epping (N.H.) School District, says the fruits and vegetables category will grow due to the new emphasis on those items in cafeterias. She hopes that once students try these options, they will be more likely to eat them for snacks.

Hospitals and LTC/senior living

A renewed focus on health in hospitals has brought a push toward more vegetable- and fruit-based snacks. Dips/salsa/hummus-based snacks are also on the rise in hospitals, with 37% of operators reporting expected growth in the category. Pat Miller, director of dietetics for Seton Health in Troy, N.Y., has seen an increase in the packaged hummus and cracker option that the hospital offers. She attributes that to a more diverse customer base. 

More From FoodService Director

Sponsored Content
coffee senior living

From Keurig Green Mountain.

Healthcare foodservice represents the perfect environment for serving coffee. For the time-crunched staff, family and friends visiting patients, and seniors craving a treat, snack, or pick-me-up, coffee is considered a valuable amenity.

What’s more, purchasing beverages away from home is a popular habit. According to Technomic’s 2016 Beverage report, consumers average 3.6 drink purchases per week from foodservice outlets. And coffee is one of the most popular beverage options— Technomic’s 2016 Snacking Occasion report found 61% of consumers say...

Industry News & Opinion

South Valley Preparatory School in Albuquerque, N.M., has launched a range of healthy eating initiatives to combat obesity, the Albuquerque Journal reports.

The initiatives are in response to a State of Obesity report that stated that nearly a quarter of 10- to 17-year-olds in New Mexico were overweight or obese in 2016. The school banned junk food on campus during school hours for both students and staff, and offers healthy seasonal meals in its cafeteria. Students also take weekly trips to local farms to get an inside look at where their food comes from.

While the school...

Industry News & Opinion

Food delivery company Good Uncle is expanding to 15 college campuses this fall, The Daily Orange reports.

The company plans to grow along the East Coast and is looking at opening at schools such as George Washington University, Pennsylvania State University, Villanova University and American University. Good Uncle hopes to open at 50 to 100 campuses by 2019.

Starting as a delivery-only kitchen in 2016, Good Uncle partners with local restaurants to recreate their popular dishes and then deliver them to college students. The company offers free delivery, no delivery minimum...

Ideas and Innovation
wahoo tacos

School lunch is heating up. As expectations rise in the noncommercial sector, the old-fashioned cafeteria has become a hot topic. Political pressure on schools has seesawed over the past eight years, and nutritional regulations on items like sodium and whole grains have been overhauled (and back again). Meanwhile, students, parents, teachers, administrators and policymakers are demanding more healthfulness and better taste from school meals, often for the same cost.

Yet the industry’s best are dedicated to getting better, even while looking to the future with caution. “There’s not...

FSD Resources