Healthy Food Trends in Restaurants (click here to read more.)
Restaurants have gotten the message that Americans are looking for value, variety and healthier options. The trend is now toward more nutritious meals.
Research recently released by the National Restaurant Association (NRA) show that Americans are looking for healthier options and "greener" restaurants as will as value and convenience when they eat out. A survey found that there is a good response to customers' preferences from chefs and owners of restaurants from fast foods to upscale dining.
Healthier and Nutritional Trends
It is predicted that in 2010 nearly half of all consumers' food budget will be spent in restaurants. The establishments that respond in meeting Americans' demand for change will be ahead of their competition. Diners are insisting that if the restaurants want their patronage, they will have to be creative in providing nutritious meals at budget prices.
Among the hottest trends will be healthy kids' meals. According to the NRA research, of 210 culinary items on the NRA "What's Hot" survey of more than 1,600 American Culinary Federation member chefs, nutritionally balanced children's dishes came in as No. 4, and fruits/vegetable side dishes for kids ranked sixth. Fast food operators named healthy options for kids' meals as the No. 1 food trend in their segment of the industry for 2009.
Nutrition and Health Emphasis
Underscoring the importance of healthful foods, produce and fruit items, smaller dishes, fish and gluten-free/allergy conscious meals were among the top 20 items on the annual chef survey. According to NRA consumer research:
- Three in four adults say they are trying to eat healthier now at restaurants than they did two years ago.
- Nearly three in 10 adults, about 27 percent, have gone on-line to search for nutritional information about restaurant food.
Demand for Local Produce
The demand for local produce has become particularly popular at higher-end restaurants. However , close to three in 10 fast food operators serve locally produced items and nearly half of them believe these will become more popular in the future as 70 percent of adults say the are more likely to visit a restaurant that offers locally produced food.
Source-cookingresources
Louisville-September 29, 2011
John Thomas has been named General Manager of Mattingly Foods of Louisville, LLC, a subsidiary of Mattingly Foods, Inc. located in Zanesville, Ohio.
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