Culinology - June 2019 - 47
PETITS fours
Gen Z to be a 'seismic force'
in the food industry
The oldest Generation Z consumers will be 22 years old
in 2019, but they already represent 10% of total food service traffic, according to The NPD Group. Gen Zs made
14.6 billion restaurants visits in 2018, and their habits are
beginning to make their mark on dining out and eating
trends.
"A large percentage of this generational group has been
raised to put a greater emphasis on the quality of food,
whether it's clean, fresh, or nutritionally beneficial, as well
as its flavor and function," The NPD Group said. "Their
attitudes and behaviors about the foods they consume are
now being reflected across grocery shelves and cases."
Gen Z has grown up with a focus on the flavor and
function of food rather than the brand name. This may
make the group more challenging for food marketers
to reach, NPD said. For example, if Gen Zs can't take a
snack with them, then they don't really consider it a snack.
In the restaurant realm, Gen Zs are regular users of
restaurant apps, delivery, restaurant tablets and order
kiosks, NPD said. In 2018, food service delivery orders by
Gen Zs amounted to $552 million, and only a portion of
Gen Zs are old enough to order their own delivery.
"Although we're just getting a peek at what Gen Zs will
bring to our culture, economy and society, this generation
will be a seismic force as they emerge into adulthood
under more prosperous economic circumstances, yet
with their own differentiating set of values," said David
Portalatin, food industry adviser for The NPD Group.
Chef Edward Lee Nominated
for James Beard Cookbook Award
Buttermilk Graffiti: A Chef's Journey to Discover America's New Melting-Pot
Cuisine by Chef Edward Lee, the Brooklyn-born chef and restaurateur based in
Louisville, has been nominated for a James Beard Cookbook Award. The chefauthor brought his insightful and joyful perspective on the food of the American
South to chefs at the 2019 Research Chefs Association meeting in Louisville last
March. His keynote address, titled "My Cuisine is the Culture that Surrounds
Me," sponsored by Symrise, addressed the diverse ethnic influences of today's
American South.
"As chefs we are not trying to change traditions, we are just trying to diversify
them," according to Chef Lee. As the son of Korean parents, the restaurateur is
known for bringing global flavors to traditional southern cuisine at his four awardwinning restaurants, including 610 Magnolia.
JUNE 2019 | Culinology |
47
Culinology - June 2019
Table of Contents for the Digital Edition of Culinology - June 2019
Culinology - June 2019
TABLE of contents
PRESIDENT’S letter - Keep sharpening your skills
EMERGING trends - Mashup beverage trends on the rise
Feel-good foods trending in the functional cat
BUSINESS trends - Investing in innovation
INGREDIENT trends - Alternative fats
MEMBER profile - The emperor has more cloves
EXPERT voices - Menu development at Shake Shack
INDUSTRY NEWS - RCA2019 The three most exciting days in food
RCA in Louisville
RCA awards 2019
Highlights from RCA Culinology Expo
PETITS fours - Gut feelings flourishing in new product development
Innovators capitalizing on consumer interest in keto
NEWS bites
Culinology - June 2019 - Culinology - June 2019
Culinology - June 2019 - Culinology - June 2019
Culinology - June 2019 - 2
Culinology - June 2019 - TABLE of contents
Culinology - June 2019 - PRESIDENT’S letter - Keep sharpening your skills
Culinology - June 2019 - 5
Culinology - June 2019 - EMERGING trends - Mashup beverage trends on the rise
Culinology - June 2019 - 7
Culinology - June 2019 - Feel-good foods trending in the functional cat
Culinology - June 2019 - 9
Culinology - June 2019 - 10
Culinology - June 2019 - 11
Culinology - June 2019 - BUSINESS trends - Investing in innovation
Culinology - June 2019 - 13
Culinology - June 2019 - 14
Culinology - June 2019 - 15
Culinology - June 2019 - 16
Culinology - June 2019 - 17
Culinology - June 2019 - INGREDIENT trends - Alternative fats
Culinology - June 2019 - 19
Culinology - June 2019 - 20
Culinology - June 2019 - 21
Culinology - June 2019 - 22
Culinology - June 2019 - 23
Culinology - June 2019 - MEMBER profile - The emperor has more cloves
Culinology - June 2019 - 25
Culinology - June 2019 - 26
Culinology - June 2019 - 27
Culinology - June 2019 - 28
Culinology - June 2019 - 29
Culinology - June 2019 - 30
Culinology - June 2019 - EXPERT voices - Menu development at Shake Shack
Culinology - June 2019 - 32
Culinology - June 2019 - 33
Culinology - June 2019 - 34
Culinology - June 2019 - 35
Culinology - June 2019 - INDUSTRY NEWS - RCA2019 The three most exciting days in food
Culinology - June 2019 - 37
Culinology - June 2019 - RCA in Louisville
Culinology - June 2019 - 39
Culinology - June 2019 - RCA awards 2019
Culinology - June 2019 - 41
Culinology - June 2019 - 42
Culinology - June 2019 - PETITS fours - Gut feelings flourishing in new product development
Culinology - June 2019 - 44
Culinology - June 2019 - 45
Culinology - June 2019 - Innovators capitalizing on consumer interest in keto
Culinology - June 2019 - 47
Culinology - June 2019 - NEWS bites
Culinology - June 2019 - 49
Culinology - June 2019 - 50
Culinology - June 2019 - 51
Culinology - June 2019 - 52
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