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FOODSERVICE 101: Discussion & Panel

May 22, 2024

FINNOVATION LAB

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TODAY’S CONTRIBUTORS

Erin Denham

JT Mega Food Marketing

Anna Richardson

The Good Acre

Kate Seybold

MDA Farm to School

Lolly Occhino

AURI

Jean Ronnei

ProTeam

FOODSERVICE

LANDSCAPE

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THE FOODSERVICE SUPPLY CHAIN

Operator

Retailer

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QUICK/LIMITED-SERVICE RESTAURANTS

NEEDS:

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  • Cost-Effectiveness: Need competitively priced ingredients with consistent quality to maintain profit margins.

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  • Speed and Efficiency: Products should be prepped or ready-to-assemble to minimize prep time and maximize customer throughput.

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  • Portion Control and Consistency: Standardized portion sizes and reliable ingredient performance are essential for consistent product delivery.

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  • Innovation and Trend Awareness: Openness to new menu items that cater to evolving consumer preferences.

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FAST CASUAL RESTAURANTS

NEEDS:

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  • Freshness and Quality: Focus on fresh, high-quality ingredients that support a healthy and flavorful menu.

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  • Customization Options: Products should allow for some level of customization to cater to diverse customer preferences.

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  • Branding and Sustainability: Interest in ingredients aligning with their brand's image (e.g., locally sourced, organic).

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  • Food Safety and Traceability: Strict food safety protocols and ingredient traceability are critical.

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FULL-SERVICE RESTAURANTS

NEEDS:

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  • Ingredient Versatility: Need a variety of ingredients for a diverse menu with seasonal changes.

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  • High-Quality Ingredients: Emphasis on premium ingredients to create unique and upscale dining experiences.

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  • Presentation and Appearance: Products should be visually appealing to elevate the plate presentation.

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  • Shelf Life and Waste Reduction: Balance between fresh ingredients and minimizing spoilage.

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LODGING

NEEDS:

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  • Portion Control and Consistency: Ensuring consistent portion sizes and quality across multiple meals.

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  • Menu Variety and Seasonality: Offering diverse menus for breakfast, lunch, dinner, and catering needs.

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  • Cost Management and Waste Reduction: Balancing food costs while minimizing food waste.

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  • Dietary Restrictions: Catering to dietary restrictions like gluten-free and vegan options.

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HEALTHCARE

NEEDS:

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  • Nutritional Value and Portion Control: Meeting strict dietary guidelines and portion control for specific patient needs.

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  • Variety and Appeal: Offering a balanced menu with appealing options for patients with compromised appetites.

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  • Shelf Life and Shelf Stability: Ingredients with longer shelf life to minimize spoilage within healthcare settings.

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  • Safety and Allergen Concerns: Rigorous food safety standards and clear allergen labeling.

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COLLEGE & UNIVERISTY

NEEDS:

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  • Affordability and Value: Competitive pricing and portion sizes catering to student budgets.

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  • Variety and Healthy Options: Balancing diverse menu options with healthy and nutritious choices.

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  • Speed and Convenience: Products that are quick and easy for students to prepare or consume on the go.

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  • Sustainability and Ethical Sourcing: Interest in ingredients sourced ethically and with minimal environmental impact.

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BUSINESS & INDUSTRY

NEEDS:

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  • Convenience and Flexibility: Products offering easy preparation and catering for different meal formats (buffets, boxed lunches).

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  • Dietary Restrictions: Ability to provide options for common dietary restrictions.

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  • Cost Management and Portion Control: Balancing cost efficiency with customizable portion sizes.

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  • Healthy and Appealing Options: Need for healthy yet appealing food options to improve employee morale and productivity.

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K12

NEEDS:

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  • Compliance with Nutritional Guidelines: Strict adherence to government-mandated school meal guidelines.

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  • Variety and Appeal: Providing a balanced menu that caters to children's taste preferences.

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  • Portion Control and Food Safety: Meeting specific portion sizes for different age groups with a focus on food safety.

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  • Cost-Effectiveness and Shelf Life: Balancing affordability with ingredients that have a decent shelf life for school meal planning.

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TODAY’S CONTRIBUTORS

Erin Denham

JT Mega Food Marketing

Anna Richardson

The Good Acre

Kate Seybold

MDA Farm to School

Lolly Occhino

AURI

Jean Ronnei

ProTeam

FOODSERVICE

LANDSCAPE