CDTSummer2022 - 60

WHAT CAN BE DONE
Product optimization is the path to the future. take into
consideration the following tips:
*
take the price increase and apply it to the price or apply
a surcharge to absorb the increase.
* Explore " menu shrinkflation " - serve smaller portions or
provide fewer ingredients (two bacon slices instead of
four).
* Focus on yield and versatility -think about how to
maximize the products/ingredients purchased.
* Regulate the options available via self-service.
* Substitute with value-conscious, seasonal ingredients
that are traditionally lower in cost, and create a dish
around these items.
* Balance high- and low-cost components. if something is
high in cost, pair it with lower-cost items.
" if you explore menu shrinkflation, use it selectively, " says
Joe. " A loyal customer will quickly realize what you are
doing, which can ruin your value equation. "
FOODSERVICE TRENDS
trends in foodservice evolve over time and can be attributed
to many things, including economic conditions, social
changes, and scientific and technological advances. there
are many trends within the current environment, but the top
three prevailing trends are global foods, nostalgic treats, and
plant-based foods.
GL O B A L CUI SINE
global foods are on the rise; in this case, we are looking
beyond Chinese, Mexican, and italian cuisine. in a recent
datassential survey, 58 percent of gen Z had noshed on
globally influenced food within the past week, followed by
Millennials at 48 percent, gen X at 24 percent, and Boomers
at 19 percent.
" in looking at global foods, items such as Elote, Cacio e
Pepe, and Poke are among the list of growing menu items, "
notes Sam Biljan, senior research analyst at datassential.
" Elote is up 107 percent and Poke 50 percent in the last four
years. " globally-infused options are also rising at restaurants
where a mainstay product is amplified by adding a
global flavor. For example, nathan's Famous took a
nathan's hot dog and topped it off with a Spicy Asian
BBQ Slaw, a Kogi sticky, spicy wing sauce, green
onions, and sesame seeds.
the Menu Adoption Cycle (MAC), a guide provided
by datassential that explores stages of the menu
adoption cycle, trends, and the science behind the
trends explored the lifecycle stages for global cuisine
types. in the earliest MAC stage, inception is Croatian,
Senegalese, nigerian, Mizrahi, and Lebanese. in the
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CAMPUS DINING TODAY | Food SERviCE And SUPPLY CHAin tREndS
CDTSummer2022

Table of Contents for the Digital Edition of CDTSummer2022
