The needs of today’s menus have changed for many reasons. That means it’s more crucial than ever
to find hardworking, low-labor product and ingredient solutions that can be used across your menu.
The recipes and insights listed here will help you reduce inventory, increase profit margins and ease
1. Breakfast Sandwiches
Huevos Rancheros Breakfast Sandwiches »
These crowd-pleasers are extremely versatile, and
as consumers continue to enjoy breakfast items
throughout the day, they make perfect sense for
of consumers ranked breakfast sandwiches as one of their favorite breakfast items.¹
2. Burgers (with alternate protein choices)
Chorizo Chimichurri Waffle Burgers »
There’s nothing like a classic, customizable burger — and having different protein options such as turkey patties or plant-based choices allows you to appeal to more patrons.
of consumers eat burgers away from home at least once a month.²
4. Super Salads
Cornbread Salad with Apple Butter Vinaigrette »
Salads offer many benefits to operators: they use lots of ingredients often already on hand, and they’re seasonal and customizable. Plus, since they can be made with local ingredients, they deliver on the trend of farm-to-table eating.
of consumers say they feel locally-grown and produced food is the freshest, healthiest and most nutritious food available.⁴
5. Plant-Based Choices
Tofu Breakfast Sandwiches »
Whether in salads or sandwiches, diners continue to look for and expect plant-forward options on menus.
Plant-based foods in the U.S. are a $7 billion market.⁵
The Impact of Plant-Forward Eating on Healthcare and C&U Segments
The call for more plant-based foods has been on the rise for many years, and it doesn’t show any signs of stopping. Recently, plant-based food sales grew 2x faster than overall food sales.⁵ This movement has unique implications on two very important foodservice segments: Healthcare and On-Campus Dining at Colleges & Universities.
Growing Satisfaction in Healthcare
A recent report found that in healthcare settings, plant-forward menus can lead to an increase in patient and employee satisfaction rates. 83% of diners in hospitals say they would choose plant-forward options at least sometimes.
⁷ Now would be a great time to consider bringing new recipes like these to your facility’s menus.
Dairy Free Leads the Way on Campus
43% of Gen Z say they rarely or never drink traditional dairy milk, while 41% say they drink alternative
milks either weekly or daily. ⁸ This preference extends to their food choices as well.
Check out fresh inspiration with these recipes from Chef Kevin:
FREE WEBINAR Plant-Forward Eating — Translating Trends Into Menu Solutions
Chef Kevin Relf from General Mills joins Marie Molde, health & wellness expert at Datassential, to discuss
how this shift is impacting foodservice menu planning across channels, as well as deliver exciting new
menu inspiration for your own operation.
Watch the video »
¹QSR Magazine, Sept., 2021
²Datassential Keynote Report: Burgers, 2021
³2021 Starters, Small Plates & Sides Consumer Trend Report
⁴Forager Survey, Oct., 2020
⁵Good Food Institute, 2021
⁶Foodservice Director, March 2022
⁷Facilities Management Magazine, Why Plant-Forward, Practice Greenhealth
⁸2022 Foodservice Industry Overview, April 2022