Delight Gen Zers with healthy, fast food

teens college students gen z

From Ovention.

Generation Z, those born between 1993 and 1998, are coming into their own as opinionated consumers. And their preferences look different than those of their parents and grandparents.

They’re a multi-cultural generation that’s known nothing but a high-tech world. And they’re used to on-demand items as well as customization.

So, cooking for Gen Z consumers presents unique challenges.

Fortunately for those in the foodservice space, there are tools to help cater to the specific needs of Gen Zers.

One of those tools is Ovention ovens, which are able to deliver both speed and customization.

At Rollins College in Winter Park, Fla., the dining hall is able to provide 23% more orders thanks to its two double-sided Ovention ovens, according to Gustavo Vasconez, the school’s general manager of dining services.

The private college installed its first Ovention oven nearly two years ago, and a second one six months after that.

They’ve found that the high-speed, customizable ovens are the answer to the demands of their population of young diners.

Rollins College bought the first oven to cook pizzas, because it did not require a venting hood. But then they found so many other uses for the Ovention oven that directly appealed to their Gen Z consumer base.

“We do everything there,” Vasconez says. “Fish, steaks, appetizers. Even dim sum.”

The Ovention ovens have reduced lines in the dining halls, leading to more satisfied customers who don’t have to wait for their cooked-to-order meals, he says.

The high-temperature ovens cook without added fats, appealing to Gen Z consumers looking for healthier options. Entrees can then be served with a range of sauces—from low-fat, vegetable-based ones to cream-based sauces—to suit a range of tastes and dietary preferences.

“It leads you to serve more healthy food,” he says.

Plus, for populations with many international diners, the ovens represent a solution to fully customizable dishes.

“You can program the oven any way you want,” he says. “Different orders can be cooked on each side of the oven.”

At Rollins College, chefs cook steamed dim sum dishes in the Ovention ovens with a bit of water, preparing up to six orders of dim sum at the same time, Vasconez says.

Plus, they can cook a wide variety of proteins—from lamb chops to seared tuna to calamari to Korean barbecue—with speed and accuracy.

“This type of equipment helps us customize every order with the same speed of cooking,” he says.

Operators looking to save on labor costs will appreciate the ease of the Ovention oven. It offers a touch screen that is easily programmable for frequently prepared dishes.

More From FoodService Director

Industry News & Opinion

Sodexo has appointed Cathy Desquesses as its chief people officer, the company announced on Friday.

Before joining Sodexo, Desquesses held multiple leadership roles in the human resources department at General Electric, where she worked for 20 years. Most recently, she was the global HR leader for GE Power Gas.

Desquesses will begin her new role on July 1 and will report to Sodexo CEO Denis Machuel. She will replace Juan Pablo Urruticoechea, who is moving into a new position at Sodexo.

Photo courtesy of Sodexo

Managing Your Business
woman in the kitchen alone

The #MeToo movement has turned sexual harassment into the top labor-related regulatory issue for all employers, triggering action from three out of four companies, according to a new survey on workforce concerns.

About two-thirds (66%) of employers rank the issue among their top two employment-related legal worries, even without a change in the pertinent laws and regulations, the canvass found.

What has changed, concluded surveyor Littler Mendelson, one of the nation’s largest labor-focused legal firms, are employee expectations and the social climate.

“No company...

Managing Your Business
Starbucks college campus

Noncommercial dining centers are often filled with their own Starbucks, Burger Kings, Panera Breads and dozens of other nationally recognized brands. Branded concepts, whether corporate brands or self-operated, offer diners familiar names, menu items, and a sense of place. This translates into more money spent and more diner loyalty for foodservice operators.

However, the success of branded concepts vary greatly. There can be significantly different results depending on whether noncommercial operators decide to franchise, lease or develop their own branded concepts. There’s no one-...

Menu Development
pizza oven

Wood-fired ovens take the biggest slice of the pie when it comes to pizza-cooking preference for consumers. Just fewer than half (45%) of consumers say they prefer a pizza cooked in a wood-fired oven compared to other oven cooking methods. Here are the styles of ovens pizza consumers prefer most.

Wood-fired oven 45% Gas oven 13% Electric oven 11% Grilled 4% Coal oven 4% No preference 23%

Source: Technomic 2018 Pizza Consumer Trend Report , powered by Ignite

Photo courtesy of Thinkstock

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code