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

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

FSD Resources