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

Industry News & Opinion

The International Foodservice Manufacturers Association has made public the 2018 recipients of its annual Silver Plate awards.

The nine winners—each of whom was given the top prize in their respective foodservice segment—include four well-known names in noncommercial:

Healthcare: Jim McGrody , director of culinary and nutrition services at UNC Rex Healthcare in Raleigh, N.C. C&U: Dennis Pierce , executive director of dining services at the University of Connecticut in Storrs, Conn. B&I: Michiel Bakker , director of global food services for Google K-12: Ken Yant,...
Industry News & Opinion

Harriet Beecher Stowe Elementary in Brunswick, Maine, is hosting a mentorship program that brings in local community members to have lunch with second-graders twice a week, The Forecaster reports.

The program is aimed to foster conversation between the students and area adults, and staff say they are happy to have the extra adult supervision during lunch and recess.

Officials would like to find more volunteers to expand the program to the third, fourth and fifth grades in the future.

Read the full story via .

Ideas and Innovation
buying small

Here’s a stunner for noncommercial operators who work with one big supplier: Smith College buys food from more than 50 different suppliers. And only three of those suppliers sell Smith more than 3% of its food. “We know boutique,” says Andy Cox, director of Dining Services at the Northampton, Mass., school. “There are ways to make it work.”

Adding to Smith’s challenges: Dining Services has 12 kitchens and no central receiving, and works to ensure that 20% of its food is fair, local, humane and/or ecologically sound.

Teamwork between a food buyer and financial systems...

Industry News & Opinion

Indiana University in Bloomington, Ind., is celebrating National Nutrition Month by offering free weekly samples of plant-based items , as well as hosting produce-centric events around campus, the Indiana Daily Student reports.

Every Wednesday this month, students will be able to sample such dishes as vegetable vindaloo, lemon-herb quinoa salad, and pistachio and apricot couscous. Some of the items featured have been offered previously on campus, while others are new recipes.

The university has also partnered with a culinary training organization to launch two plant-based...

FSD Resources