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

Managing Your Business
alumni worker

It’s a sure sign that a school is doing something right when its students want to come back and work as adults. From the standpoint of the foodservice director, though, there is plenty to gain from retaining homegrown talent—call it the ultimate return on investment. In the wake of back-to-school season, two dining programs with a robust alumni contingent share their thoughts on hiring former customers.

Local expertise

At Georgia Southern University, about one-third of Eagle Dining Services’ 107 full-time employees are alumni. “They way we do things on our campus may be very...

Managing Your Business
business ladder climbing illustration

Recruiting talent is only half the battle for Mike Folino, associate director of nutrition services at The Ohio State University Wexner Medical Center in Columbus, Ohio. Once he’s attracted good employees, providing clear opportunities for advancement can help retain them—but knowing when to bring up the topic in conversation can be tricky.

Prior to hiring

Folino likes to touch on advancement during the initial interview process, but the extent to which he does so changes case by case. “I have had interviews where we knew right away that we needed to discuss our structure and...

Ideas and Innovation
woman surprise

When I joined the staff at FoodService Director in the spring of 2015, I couldn’t believe how much there was to learn about the intricacies of the industry. My past experience, from kindergarten to my college days to on-the-job meals, would lead me to believe that noncommercial dining was a kind of automated process—an amenity that’s expected, and one you only become aware of if something goes wrong.

But as with my own household chores, there are no magical elves making sure the business of feeding students, seniors and hospital patients is done, and done well. Foodservice...

Managing Your Business
hands team

In November, students at University of Missouri in Columbia began leading protests against discrimination faced by people of color on campus—including some marches through the dining halls. Julaine Kiehn, director of the school’s campus dining services, said the 2015-16 school year was a tough one, but she was proud of MU’s students for being at the forefront of a national movement.

And not only did the protests launch important conversations with students, but also with staff. Kiehn heard the protests and thought that her student workers, at least, might not feel safe and welcome...

FSD Resources