Ajinomoto Foods North America, Foodservice’s Post

2024 Chicken Marketing Summit recap: Gen Z chicken preferences shaping the future of fast food Read: https://lnkd.in/gQfvk2be The restaurant industry is facing significant economic pressures, with guest traffic declining and consumers becoming increasingly price sensitive. However, amidst these challenges, chicken emerges as a versatile and profitable menu option that appeals to younger customers. Justin Pridon, VP of North American Consulting Services at Revenue Management Solutions (RMS), shared the findings of RMS’s recent study of restaurant chicken preferences, shedding light on Gen Z's poultry selections and how brands can leverage this trend to boost profitability, at the 2024 Chicken Marketing Summit. #ChickenMarketingSummit

Ever wondered what menu items are most common in the United States? Look no further: we’ve identified the top three dishes across independents and chains using menu data from Brizo FoodMetrics. 🍚 At independent establishments, fried rice is the most commonly listed dish, followed by wraps and chicken wings. 🌯 Meanwhile, wraps take the top spot on chain menus, with cheeseburgers and chicken sandwiches coming in next. An interesting price difference emerges with wraps—on average, they cost $2.25 more at independents than at chains. 💸 Could this be due to the prevalence of "snack wraps" and other value-priced options frequently found on chain menus? Explore these rankings and other foodservice insights with Brizo FoodMetrics: https://brizodata.com/en/ #brizofoodmetrics #brizoinsights #foodservice #menudata #restaurants

Exciting news in the #WAFFLELUTION

Feed the foodies! In its best year yet, the restaurant biz saw $1.1 trillion in sales, according to the National Restaurant Association (up from $864 billion in pre-pandemic 2019). The WSJ showed that the average US household spent 53% of its food budget outside the home—the highest proportion ever! I’ve actually cut back on eating out, having learned to love cooking and baking during the stay-at-home years. I’m not an expert, but I’ve come a long way and I find spending time in the kitchen quite therapeutic. What do you think? Is this trend about convenience, the rise of “foodie” culture, a restriction rebellion, or something else? #trends2024 #restaurantindustry #fooddelivery #foodies #marketingtrends

Two common types of cheese sticks for restaurants to serve is a battered cheese stick and/or a breaded one...here are some common reasons why a chef or a culinary team might choose to run a battered stick over a breaded one: Cooking Method: Battered cheese sticks can be cooked cost effectively. Restaurants may prefer one cooking method over another based-on factors such as speed, consistency, and equipment availability. Cultural Preferences: In some regions or cultures, battered foods are more common or preferred over breaded ones. Restaurants may cater to these preferences by serving battered cheese sticks to better align with the tastes of their target audience. #entreprenuership #foodandbeverage #foodservice #foodie #sales #appetziers #sdr #bdr #foodscience

When I see "market price" on the menu I tend to look at other options, but I can appreciate operators dealing with their own pricing challenges. Digital menus could be a good solve for this - print "market price" on paper menus, but provide a QR code to digital menus to reveal the day's price without requiring me to ask the server. Or, have a chalkboard with specials and market prices for the day. Help this Millennial avoid extra internal debate and discourse ;-)

Tapping into food trends doesn't have to be a complex project. For example, 'Swicy' (sweet and spicy) food is currently taking the foodservice industry by storm. Chefs could add a sprinkle of chilli flakes into honey for some DIY hot honey, and drizzle over desserts, et voila! #foodtrends #menuinspiration #swicy #swicyfood 

🌟 The Faces of a Food Show 🌟 Walking through a food show is like stepping into a melting pot of culinary passion and innovation. You meet a diverse array of people, each bringing something unique to the table: 1. The Visionary Chefs These are the creative minds who see food as art. They're on the lookout for the next ingredient or product that can inspire their menu, impress their guests, and set trends in the culinary world. 2. The Savvy Buyers Focused and driven, these professionals are all about the bottom line without compromising quality. They’re here to discover new products that offer value, improve efficiency, and meet their specific needs, whether it's flavor, consistency, or cost-effectiveness. 3. The Vendor Reps (Like me! 👋🏽) We’re the folks behind the booths, eager to create mutually rewarding partnerships. Ready for you to sample our products and see your tastebuds light up! Yum! Whether it’s a classic recipe passed down through generations or a newly innovated recipe by our R&D Chefs, we’re here to showcase what makes our product stand out and how it can bring value to your kitchen. Excited to see you at the next show! https://lnkd.in/gPnR3gHC #FoodShow #CulinaryInnovation #ChefLife #FoodIndustry #CulinaryCommunity #ProductInnovation #FoodService #IndustryEvents #KitchenEfficiency #ReadyFoods #DeliciousNotDifficult #RestaurantQuality #CookingTips #FoodServiceSolutions #ConsistentQuality #CulinaryExcellence

You probably wouldn’t blink an eye if you saw the words “market price” at a restaurant next to a fresh seafood special - a term used to indicate a fluctuating price depending on the catch of the day. But increasingly, that phrase is being used with another menu item that’s seen its price fluctuate widely due to broader conditions: Chicken wings. The phrase “market price” paired with wings on appetizer menus has jumped 610% over the past four years, as supply chain woes and inflation concerns have persisted, along with issues like bird flu. Market prices allows operators to adjust the price of a menu item quickly without the hassle of reprinting menus. But operator beware: 1 in 5 consumers want it to go away, according to our 2024 Food Trends report. What do YOU think about seeing “market price” on a menu? H/T to Datassential's Emily Murawski for the #coolstat! #menutrends #foodtrends #chickenwings #menupricing #foodservice #restaurants

🥒 Pickles, ferments, and kimchi are certainly having a moment right now! This is down to the growing interest from diners in a more varied range of global cuisine, as well as the consumer trend for products which can boost their gut health 🥒 Despite their popularity, pickles and ferments have historically been tricky for foodservice operators to introduce to menus, as the long and complex fermentation processes make it difficult for time poor chefs to create in house versions from scratch. What’s more, the off the shelf products available in foodservice tend to be ambient and pasteurised, meaning they struggle to replicate the crunchy textures, fresh flavours, and gut health benefits of homemade offerings. This is where Vadasz stands out from the crowd. It's the no.1 brand in kimchi, fresh pickles and ferments and recently hit a whopping £10m in retail sales! Now, it’s making a splash into foodservice as one of the few brands offering fresh, cold-brined pickles and ferments. This fermenting process means its products retain their incredible flavours and unique textures. Our Kimchi, Red Onion Pickles and Sauerkraut can be used to elevate and premiumise any dish including burgers, pizzas, sandwiches, and salads. If you’re interested in hearing more about how Vadasz can elevate dishes on your menu, drop me a message 📩 Compleat Foodservice #Foodservice #FoodserviceTrends #Pickles #Ferments