2005 Menu Development Survey: Dishing it out

Many of the largest organizations in foodservice have revamped, overhauled or otherwise upgraded their menus in recent years.

Non-commercial menus today exceed their forebears with regard to health and nutritional benefit, not to mention taste and convenience. But a host of business issues make menu development more challenging than ever.

Many of the largest organizations in foodservice have revamped, overhauled or otherwise upgraded their menus in recent years—no small task since competition is at a fever pitch, food costs are daunting and labor continues to pose its own set of woes.

For example, Sodexo’s Your Health Your Way recipe program for corporate dining “was designed by dietitians and executive chefs who have combined the most updated nutritional guidelines with a collection of meals that can be customized to fit any dietary lifestyle,” says Dick Macedonia, president and ceo of Sodexo.

The contractor is not alone in such endeavors. Aramark’s Just4U Branded Menu Platform and other efforts have come about in much the same way. Its goal? “To deliver an effective solution to address health, wellness, quality, variety and convenience that results in better retention, satisfaction and productivity,” says Doug Martinides, vice president of innovative dining solutions for Aramark.

FSD’s third annual Menu Develop­ment Study, conducted as the basis for the annual MenuDirections Conference (see page 8), confirms that menu development in non-commercial is a complex and involved process. It explores several areas of menu planning activity:

  • Is the cycle menu still the norm?
  • How prevalent are ethnic foods—and what are the top challenges to serving them?
  • Where do operators get new ideas?
  • What’s their approach to culinary training for staff members?
  • What meal production methods do they employ?
  • How can operators improve worker productivity?

Pages

More From FoodService Director

Industry News & Opinion

A foodservice conference in Kentucky held a student panel where students gave feedback on their school lunch program, Bowling Green Daily News reports.

The panel of students, who attend Warren East High School in Bowling Green, Ky., said that they would enjoy menu items such as smoothies made with natural ingredients, and a salad bar. Students also said they would like the option to dine in places other than the cafeteria, such as the library or outside.

Additionally, the students shared that phone calls, Snapchat and FaceTime were their favorite methods of communication...

Sponsored Content
students eating lunch

From Bush’s Best®.

Imitating restaurant trends has long been a way to increase participation in K-12 meal programs. As consumer drive for ethnic flavors continues to ramp up—it was named as a top trend by the National Restaurant Association earlier in 2018—it’s no surprise that school meal operators are looking to bring those qualities to the lunchroom. And ethnic inspiration isn’t the only restaurant trend popping up on school menus. Plant-forward cuisine and customizable options are also proliferating.

Ethnic eats

A 2017 report from the School Nutrition Association found...

Menu Development
veggies

Though consumers are interested in improving their food choices, they can be easily scared away by dishes that sound too healthy .

For instance, according to Technomic’s Healthy Eating Consumer Trend Report , 30% of diners ages 18-34 said they would choose an indulgent menu item over a healthier one because they thought the indulgent item would taste better.

To diners, good tasting and good for you don’t usually go together. With that in mind, today’s chefs are meeting that challenge by marketing delicious, flavorful, indulgent dishes that also happen to be healthy....

Industry News & Opinion

Students at Adobe Acres Elementary School in Albuquerque, N.M., have a new menu item this school year, KOB reports.

Named Delish, the dish includes hominy, corn and carnitas and is available on Wednesdays every three weeks this semester.

The recipe was developed in a partnership between the nutrition team and celebrity chefs Adrienne Cheatham and Jet Tila.

Read the full story via kob.com .

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code