FSD Culinary Council

Culinary Council: Snacks from scratch

Anytime eating with all-day menus is the model that seems to be evolving in college dining, senior living and health care, according to our respondents. And customers aren’t just reaching for a bag of chips—scratch-made bites are on the rise. 

What snacks are most in demand in your operation?


“Housemade granola and yogurt bars.”

—Cameron Clegg, Parkhurst Dining at Highmark

“Chips, fruit cups and yogurt parfaits.”

—Timothy Gee, Robert Wood Johnson University Hospital

“Housemade items, such as hummus and artichoke dip.”

—Callie Fowler, Union Public Schools

“Fresh-baked cookies.”

—Jim Mazzaraco, Corning, Inc.

“Pita chips, hummus, local cheeses, handheld fruits.”

—Jose Martinez, University of California, Berkeley

“Boneless chicken wings.”

—Eric Cartwright, University of Missouri

Drink it up

While made-to-order specialty coffee drinks are in high demand at restaurants and cafes, the trend is less prevalent in noncommercial venues. Instead, survey respondents are steering beverage service toward healthier options, such as juices and smoothies.

What beverages will you add to your menu in 2016?

48%  Fresh-pressed juices
42%  Smoothies
29%  Flavored teas
26%  Made-to-order coffee drinks
23%  Housemade or signature sodas

Water, water everywhere


“Infused water (a freebie) to promote healthy water consumption.”

—Callie Fowler, Union Pacific Schools

“Spa waters with lots of unique flavor combinations.” 

—Eric Ernest, USC Hospitality

“Water with organic fruits.” 

— Jennifer M. Leamons, Stanly Regional Memorial Hospital

Box and go

Customized snack boxes are gaining fans. At Carillon Clinic, customers can bundle four snacks from 10 options to grab and go. University of Washington offers protein snack boxes and cheese-and-fruit combos.

58% of respondents are offering more snacks than in the past two years.

63% cite midafternoon as the time when snacks are in highest demand.

20% say late-night snacking is on the rise.



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