More than ever before, restaurants and consumer health can be said to go hand-in-hand. With the number of meals and snacks eaten outside the home versus those prepared at home on the rise, and with restaurant industry sales booming, restaurants’ role in the diets of the American public has never been so significant and more importantly — so influential.
2019 Foodservice Facts
More specifically, here is what we know about today’s foodservice industry:
- Meals prepared outside of the home are a major source of food for adults and children
- U.S. households spend almost half their food budgets on items prepared outside of the home
- Demand for ready-made foods that are convenient and affordable is soaring, with myriads of new products answering the call of today’s on-demand culture
- Going against decades of consumer preferences for salty, high-fat, high-sugar, and calorie-dense foods and drinks, demand for ” better-for-you products” is on the rise
- Fueled primarily by Millennials and Gen Z’ers (today’s largest eating-out demographics), products in demand include fresh fruits and vegetables, whole grains, legumes, nuts and seeds, bottled water, plant-based proteins, and a growing number of sugar-free, dairy-free, fat-free, gluten-free, and additive-free items
The Changing Face of U.S. Eating Patterns
What does this mean for you as a restauranteur, caterer, or other foodservice operator? First, it means a golden opportunity to boost revenues by catering to consumer demand. Second, it is a chance to use your influence to promote healthy eating among the new generation. At the same time, it is an opening to shed long-time accusations against the foodservice industry for encouraging unhealthy eating habits and poor diets via menu choices that are calorie-dense and lacking nutritional value. In fact, by offering healthier foods and drinks, your business will be contributing to the fight against obesity that is plaguing the nation, with current statistics estimating that 40% of American adults and 18.5% of American children suffer from obesity.
So no matter what type of eatery you own – food truck, pizzeria, ice-cream parlor, bakery, coffee shop, bistro, bar, catering business, sit-down restaurant or fast-food joint – now is the time to improve the nutritional profile of your menu and become a major player in boosting public health and impacting U.S. eating patterns.
Follow in the Footsteps of the Foodservice Giants
Fortunately, when it comes to promoting healthy eating, you don’t have to go it alone. Let’s take a look at what some of the foodservice conglomerates are doing to step up to the plate and offer healthier menu alternatives.
Case in Point: PepsiCo
A major shift towards health by PepsiCo has resulted in the reduction of over 6 trillion calories from the market. Not only does PepsiCo offer over 350 beverages with 100 calories or less, but calorie labels appear front-and-center on their packages to make it easier for consumers to view and select their preferences. Furthermore, in conjunction with the Alliance for a Healthier Generation, major players in the beverage industry – including PepsiCo, the Coca-Cola Company, Dr. Pepper Snapple Group, and the American Beverage Association – have set a goal to reduce up to 20% of the beverage calories consumed nationally by 2025. In addition, as reported by Forbes magazine, PepsiCo is upping their offerings of Healthy Snacks.
Case in Point: McDonald’s
As part of McDonald’s mission to revamp its menu offerings in the direction of health, and in accordance with its voluntary agreement with the Alliance for a Healthier Generation, the industry giant has been taking affirmative action to increase customers’ access to fruits, vegetables, low-fat dairy products, water, and perhaps most importantly, to upgrade its iconic Happy Meals for kids. According to Anne Ferree, chief strategy and partnership officer at the Alliance for a Healthier Generation, some of these actions include:
- Removing artificial preservatives, flavors, and colors from burgers and Chicken McNuggets
- Adding apple slices to every order
- Introducing exclusively made Yoplait Go-GURT Low Fat Strawberry Yogurt to Happy Meal menus nationwide (containing 25% less sugar than leading kids’ yogurts)
- Introducing Dasani bottled water as a featured beverage choice for all Happy Meals
- Reducing to 600 calories or less all Happy Meal combinations offered on Happy Meal menu boards (in compliance with McDonald’s new nutritional criteria for added sugars, saturated fat, and sodium)
- Reducing the portion size, calories, and sodium content of French fries offerings by half
- Removing cheeseburgers and chocolate milk from the Happy Meal menu, although these items remain available at customers’ request
- Transitioning to Honest Kids Appley Ever After organic juice, a 50% reduction in the sugar content and 45 fewer calories than the prior product
- Continued reformulation of menu offerings worldwide. For example, McDonald’s Italy’s introduction of a new Happy Meal entrée, the “Junior Chicken,” featuring a lean protein grilled chicken sandwich. Similarly, McDonald’s Australia and McDonald’s France are exploring new vegetable and lean protein options
Obstacles in Transitioning to “Better for You” Foods
Recognizing that convenience and health are currently the secret ingredients to foodservice industry success, a growing number of quick-serve restaurants and fast-casual chains are taking on the challenge to satisfy the desire for “better for you” foods. While entirely feasible and profitable in the long-term, a number of obstacles have been identified along the way. In a recent study, executives at major U.S. restaurant chains were interviewed with the goal of understanding their experiences with the process of planning their menus while catering to public demand, customer health, and making a profit.
Results of the Healthy Menu Study were as follows:
- Profit margins remain the primary concern and determinant of whether restaurant owners choose to serve healthier foods
- 61% of respondents cited growing sales as the most important consideration versus 21% who considered health and nutrition a priority
- Ongoing obstacles to including better-for-you menu items include increased preparation times, shorter shelf-life of produce, higher labor costs, and the fact that consumer demand is not widespread
- Focus on fruits and vegetables. According to reports from the Centers for Disease Control and Prevention (CDC), the average American does not eat enough fruits and vegetables. Let your menu make a difference by featuring a mix of colorful fruits and vegetables, plenty of leafy green vegetables, seasonal fresh fruit, and frozen produce without added sugar or salt.
- Include a wide variety of whole grains, such as brown rice, whole-grain breads/sandwiches, whole-wheat pasta, wholesome flours, oats, quinoa, buckwheat, sorghum, millet, teff, and more.
- Increase your offerings of legumes (kidney beans, chickpeas/garbanzo beans, black eyed peas, soybeans, assorted lentils) – chock full of plant protein, fiber, and deliciously filling.
- Follow today’s culinary golden rule of thumb, “Go good fat, not no-fat,” by choosing healthier oils, i.e. nut butters and olive/canola/soy/peanut/avocado oils. Limit or eliminate the use of butter, cream, and lard.
- Introduce seafood to your menu, including clams, oysters, mussels, sardines, anchovies, tuna, salmon, mackerel, and scores of other often discarded “trash fish” varieties which have been climbing chef and consumer popularity charts.
- Help reduce the incidence of Type 2 Diabetes and spiked blood-sugar levels by substituting added sugar in recipes with fresh fruit and by creatively crafting desserts using dark chocolate, yogurt, nuts, coffee, and small amounts of alcoholic beverages.
- Cut the salt! Join the ranks of leading chefs around the world who are reducing excess sodium intake by using alternative ingredients as sources of flavor, including spices, herbs, citrus, sauces, and other seasonings.
- Replace sugary beverages (a primary source of nutritionally empty calories and a contributor to potential diabetes and obesity) with water, flavored water, assorted teas, and all-natural juices.
Only Taste Matters
Attention all Foodservice Professionals: If there is one takeaway to carry with you on your culinary journeys and in your quest for business success, pay close attention to the following industry study findings:
When it comes to customers’ intentions to choose low-fat, low-calorie, or other healthier options, one consideration reigns supreme and takes the top spot in considering the value of healthful foods. More specifically, it is great-tasting healthful foods that seal the deal, with taste exerting the greatest impact on consumers’ decision to choose, recommend, and spread the good word about your menu offerings.
Catering to Improved Nutrition and Special Diets
The good news is that you don’t need to overhaul your entire menu in order to cater to your health-conscious customers, nor does the process have to cost you a pretty penny. The most general guidelines for improving nutrition are: keep sugar levels low while opting for high-fiber, use whole grain sources of carbohydrates, keep saturated fats low, remove trans-saturated fats from partially hydrogenated vegetable oils and finally, offer more protein in the form of fish and lean meats.
You should also be catering to your frequent diners. Keep track of any special diets they may follow, such as vegetarian, vegan, Paelo, ketogenic, and aim to accommodate accordingly. Other customers may need to adhere to allergy restrictions or dietary restrictions such as dairy free, gluten free, nut-free, or sodium-free. There may also be personal health preferences, such as meatless, plant-based, high fiber, low or no-fat, and more. This investment in personalized attention will earn you major ‘customer satisfaction’ marks and hopefully keep your customers coming back for more.
More Healthy Menu Guidelines
Here are some more tips from the experts on ways you can boost the nutritional value of your restaurant and catering service’s menu:
Summing Up
The facts are in: Restaurants play a prominent role in consumer health, and by offering menu items that are both healthy and delicious, you can simultaneously contribute not only to consumer wellness but to the health and longevity of your foodservice ‘biz.