Stay on trend with kid-friendly cuisine

From Bush's Best®.

From the First Lady’s “Let’s Move” initiative to the National Restaurant Association’s (NRA) “Kids LiveWell” program, it’s apparent that children’s nutrition has become a key trend for 2013. Parents now have a much higher expectation for their kids’ dining experiences. And as children are becoming more adventurous in their eating habits, they’re also more willing to try a healthy menu item as long as it doesn’t sacrifice flavor.

In the NRA’s “What’s Hot in 2013” survey of more than 1800 chefs, healthful kids’ meals were ranked as the third hottest trend1, with 78% of chefs calling healthful kids’ meals a hot trend. 67% of chefs surveyed also ranked kids’ fruit and vegetable sides as a hot trend. With research supporting this shift in kids’ palates, restaurants are upgrading their menus to embrace parental ideals for healthful and flavorful kids’ meals. In an interview with USA Today, Margo Wootan of the Center for Science in the Public Interest said, “This is an exciting beginning for parents who eat out a lot. This [Kids LiveWell] is opening the door to much healthier cuisine.”2

Beans are an easy way to incorporate kid-friendly menu options. With Bush’s Best® Beans, you can create healthier versions of kids’ favorites without skimping on flavor. They’re nutrient-rich, low in calories, low in fat, cholesterol-free and packed with flavor. In fact, Bush’s Best® Baked Beans have more protein, iron, potassium and fiber than broccoli, carrots or corn. Since kids already give beans a thumbs up3, Bush’s Best® makes it that much easier to please picky eaters. And with their incredible versatility, you can make anything from dips and sides to salads, appetizers, soups and main courses. With Bush’s Best® Beans, there are endless possibilities for kid-centric menu items.

1 Stat sourced from the NRA’s “What’s Hot” 2013 Chef Survey
22011 USA Today, 15000 Restaurants Order Healthy New Kids Meals
3 2007 Impulse Research, on behalf of the makers of Bush’s Best

More From FoodService Director

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

FSD Resources