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.”
“Spa waters with lots of unique flavor combinations.”
“Water with organic fruits.”
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.