CDT Summer 2022 - 61

second stage, adoption lies in Middle Eastern,
vietnamese, thai, Sicilian, and Caribbean cuisine.
the third stage, proliferation, is Southwestern,
Mediterranean, Cuban and Japanese. in the final
stage, ubiquity is tex Mex, italian, Southern, and
Chinese.
NO S T A LGI C T R E A T S
From savory global cuisines to something to satisfy
the sweet tooth, Sam touched upon the influence
of nostalgic treats-from cotton candy and birthday
cake to cookie dough and churros. And similar to
nathan's Famous globally inspired creation, these
treats have a unique twist. For example, cotton
candy, the old-time air-whipped sweet concoction
has seen 40 percent menu growth in the past
four years. But it's not just cotton candy alone.
it's something more. it's a cotton candy burrito.
Creamberry in Las vegas offers cotton candy
wrapped around a pickle or ice cream and wrapped
like a burrito.
Birthday cake is also on the rise, with a 43 percent
menu growth over the past four years. Similar to
the cotton candy burrito, birthday cake is making a
surprise visit in shakes, donuts, and donut holes, as
well as offered on a stick, aka a cake pop.
Closing out treats is cookie dough with
a 39 percent menu growth. Purchase
cookie dough ready to eat, or scooped
up like ice cream like they do at
Scooped Cookie dough Bar in Chicago.
P L A N T-F O CU SE D
Plant-focused foods were around every corner at the
national Conference Showcase, and this movement is
prevalent among U.S. college students. Popular items
include chicken, eggs, and shrimp.
in another recent datassential survey, 71 percent of
the general population categorize themselves as
meat eaters, followed by 22 percent flexitarian, 3
percent vegetarian, 2 percent pescatarian,
and 2 percent vegan. Comparing these
numbers with gen Z, 65 percent are meat
eaters, 19 percent flexitarian, 9 percent
vegetarian, 5 percent pescatarian, and 3
percent vegan. in further data, 48 percent
of students aim to increase their intake of
plant-based meat or egg substitutes, up 11
percent versus the last year, and 41 percent
look to increase other plant-based proteins.
not surprisingly, meat and poultry are
declining, down 6 percent and 9 percent,
respectively.
T R E ND IN SI GHT
So what's next? Harness this insight to
create an impact, then innovate, and make
an impact. " there are three key themes and
trends, " according to Elaine Kleinschmidt,
senior vice president, corporate brand,
marketing and customer experience
innovation at Aramark, " supply chain, food,
and digital. " Utilize operational insight to
innovate and then make an impact within
hospitality, a local and global focus to drive
loyalty and affinity.
Food SERviCE And SUPPLY CHAin tREndS | CAMPUS DINING TODAY
61

CDT Summer 2022

Table of Contents for the Digital Edition of CDT Summer 2022

CDT Summer 2022 - 1
CDT Summer 2022 - 2
CDT Summer 2022 - 3
CDT Summer 2022 - 4
CDT Summer 2022 - 5
CDT Summer 2022 - 6
CDT Summer 2022 - 7
CDT Summer 2022 - 8
CDT Summer 2022 - 9
CDT Summer 2022 - 10
CDT Summer 2022 - 11
CDT Summer 2022 - 12
CDT Summer 2022 - 13
CDT Summer 2022 - 14
CDT Summer 2022 - 15
CDT Summer 2022 - 16
CDT Summer 2022 - 17
CDT Summer 2022 - 18
CDT Summer 2022 - 19
CDT Summer 2022 - 20
CDT Summer 2022 - 21
CDT Summer 2022 - 22
CDT Summer 2022 - 23
CDT Summer 2022 - 24
CDT Summer 2022 - 25
CDT Summer 2022 - 26
CDT Summer 2022 - 27
CDT Summer 2022 - 28
CDT Summer 2022 - 29
CDT Summer 2022 - 30
CDT Summer 2022 - 31
CDT Summer 2022 - 32
CDT Summer 2022 - 33
CDT Summer 2022 - 34
CDT Summer 2022 - 35
CDT Summer 2022 - 36
CDT Summer 2022 - 37
CDT Summer 2022 - 38
CDT Summer 2022 - 39
CDT Summer 2022 - 40
CDT Summer 2022 - 41
CDT Summer 2022 - 42
CDT Summer 2022 - 43
CDT Summer 2022 - 44
CDT Summer 2022 - 45
CDT Summer 2022 - 46
CDT Summer 2022 - 47
CDT Summer 2022 - 48
CDT Summer 2022 - 49
CDT Summer 2022 - 50
CDT Summer 2022 - 51
CDT Summer 2022 - 52
CDT Summer 2022 - 53
CDT Summer 2022 - 54
CDT Summer 2022 - 55
CDT Summer 2022 - 56
CDT Summer 2022 - 57
CDT Summer 2022 - 58
CDT Summer 2022 - 59
CDT Summer 2022 - 60
CDT Summer 2022 - 61
CDT Summer 2022 - 62
CDT Summer 2022 - 63
CDT Summer 2022 - 64
https://www.nxtbook.com/nacufs/NACUFS/campusdiningtodaynationaledition2024
https://www.nxtbook.com/nacufs/NACUFS/summer-2024-campus-dining-today
https://www.nxtbook.com/nacufs/NACUFS/spring-2024-campus-dining-today
https://www.nxtbook.com/nacufs/NACUFS/winter-2023-campus-dining-today
https://www.nxtbook.com/nacufs/NACUFS/cdt-summer-2022
https://www.nxtbook.com/nacufs/NACUFS/cdt-national-conference
https://www.nxtbook.com/nacufs/NACUFS/campusdiningtodayspring2023
https://www.nxtbook.com/nacufs/NACUFS/cdt-fall-2022
https://www.nxtbook.com/nacufs/NACUFS/cdtsummer2022
https://www.nxtbook.com/nacufs/NACUFS/campusdiningtodayspring2022
https://www.nxtbook.com/nacufs/NACUFS/campusdiningtodayfall-winter2021
https://www.nxtbook.com/nacufs/NACUFS/campusdiningtodaysummer2021
https://www.nxtbook.com/nacufs/NACUFS/campus-dining-today-spring-2021
https://www.nxtbook.com/nacufs/NACUFS/Winter2020
https://www.nxtbook.com/nacufs/NACUFS/summer2020campusdiningtoday
https://www.nxtbook.com/nacufs/NACUFS/Spring2020
https://www.nxtbookmedia.com