BakeMark's Bakin N Rockin - April 2011 - (Page 4)

Great Taste with Fewer Calories is Key Trend with Foodservice Operations As America ramps up its fight against bulging waist lines, foodservice operations are providing ammunition in the form of great-tasting food items with 550 or fewer calories. The trend not only caters to increasing consumer demand for such items, but also helps restaurants prepare for the implementation of pending legislation that will require any brand operating twenty or more units to display nutritional information for all permanent menu items. Technomic EVP Darren Tristano says restaurants have become more adept at positioning these menu items to consumers. “If you can menu these lighter items in a way that does not make consumers feel as though they are sacrificing flavor or satisfaction, they will be more likely to order them. You can tout them as savory and delicious, as well as better for you, rather than picking just one aspect over another.” New menu items that contain less than 550 calories include: Friendly’s – Half Turkey Club SuperMelt Sandwich and Garden Salad - 420 calories Carvel Ice Cream – Low Fat Sundae Dishes under 300 Calories Mimi’s Café – Veggie Burger with Fresh Fruit – 364 calories Fazoli’s – New Mini Bakes – 400 Calories Carl’s Jr. – Charbroiled Guacamole Turkey Burger – 490 Calories The growth in low calorie items was spotted using Technomic’s exclusive MenuMonitor, a searchable online trend tracking tool that analyzes more than 1,200 top chain, emerging concept and leading independent restaurant menus around the world. Restaurant operators, suppliers and other subscribers can conduct customized searches for ingredients, preparation methods, and brand usage, and also receive monthly reports on limited time offers. In a related trend, as the USDA moves closer to finalizing new nutrition standards for the nation’s school lunch and breakfast programs, food directors at roughly 135,000 public and private schools serving more than 56 million students are anticipating what the changes will be, and how to address them. “It is widely expected that the bar will be raised, in terms of reducing hot-button areas like fat, sodium, sugar, allergens and additives, and increasingly more stringent guidelines on foods with solid nutritional value,” says Joe Pawlak, Vice President at Technomic, a Chicago-based foodservice consultancy. “Food directors may need to make substantial changes to their programs—and their suppliers better be ready with solutions.” COOKIE VARIETY SPURS SALES Bakery departments have helped mold cookies into a dessert that’s ideal for purposes ranging from everyday consumption to special events such as birthdays or holidays. Since every person’s sweet tooth and reason for a cookie fix is a bit different, a one-shoe-fits-all approach is not ideal for cookie category success. Across the U.S., cookie dollar sales accounted for an average of 9.8% of bakery department sales during the 52 weeks ending January 29, 2011, according to new data from the Perishables Group. Weekly sales for cookies fluctuated between $758 per store and $1,709 per store throughout the year. Nationally, the cookie category averaged dollar sales of $981 per week per store, up from $966 a year ago.

Table of Contents for the Digital Edition of BakeMark's Bakin N Rockin - April 2011

BakeMark's Bakin N Rockin - April 2011
Production Ideas -- Liven Up Your Cakes and Cookies
Merchandising Tips -- Tapping into Bakery Shopper Trends
Product Trends -- CSM Bakery Products Debuts TranSmart Cakes
Product Trends
Bakery Profile -- Natalie Bakery Dazzles with Unique Cakes and Pastries

BakeMark's Bakin N Rockin - April 2011