Ideas
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A HEALTHY HOSPITALITY OPPORTUNITY
Our simple and actionable guide to effective renovation, reformulation and innovation for foodservice.
With obesity rates still rising and increasing the risk of diabetes and heart disease1, health is a hot topic for consumers and the foodservice industry2.
It’s also a hot opportunity, with more and more people seeking healthy options when they eat out, but without compromising on taste.
Based on interviews with over 60 experts, our specially commissioned report ‘Recipe For Change’ is a simple and actionable guide to effective renovation, reformulation and innovation for foodservice.
Here’s just a taste of what’s covered inside:
- Think tasty – with the right ingredients, food is anything but dull
- The importance of clear nutrition information
- Health by stealth – cutting sugar, salt and ‘sneaking’ healthy ingredients into your dishes
- The latest health-focussed innovations and innovators
- …and much more
For the hospitality industry, it’s time for nutrition, health and wellness to take the limelight. Today, 63%* of adults in England are overweight or obese. Not only does obesity increase the risk of a number of health conditions, it also doubles the risk of premature death and costs the NHS billions each year.**
As an industry, we can make a difference. With around two in five*** adults consuming meals outside the home on at least a weekly basis, we have a responsibility and a role to play in helping people to be healthier. The reality is that many consumers’ attitudes are changing. Today’s diners want fresher menus, more choice, and clearer labelling. We believe in leading by example, and we’re using our core strength – research and development – to spearhead change in nutrition, health and wellness.
Download our guide to discover more of our top tips and trends that could help your business.
*Health Survey for England, 2015 (http://content.digital.nhs.uk/searchcatalogue? productid=23711&q=health+survey+for+ england+2015&sort=Relevance&size= 10&page=1#top)
**Childhood obesity: A plan for action https://www.gov.uk/government/publications/childhood-obesitya-plan-for-action/childhood-obesity-a-plan-for-action
***CGA Peach & Barclaycard, Looking for Tomorrow’s Growth, 2016 www.cgapeach.co.uk/ peach-report/2016/11/28/eating-out-sector-battles-for-growth
The good food guru
Putting local, seasonal ingredients on menus can not only help chefs create fresher, tastier dishes, but can be cost-effective too.
Award-winning dietitian and TV presenter Lucy Jones is on a mission: To get ‘good’ food onto menus up and down the country...
For me, ‘good’ food isn’t about putting a label on something. Eating well doesn’t have to mean excluding certain foods or following a specific diet; it’s all a question of balance.
Driven by the rise of ‘healthy living’, we are seeing a fast-growing consumer appetite for healthier products, foods and ideas. In fact, new research shows that 34% of diners are attracted to healthier dishes on menus, and exactly half think healthy menu options can be just as tasty and appealing as other options.
Alongside this, we’re seeing an explosion of the free-from market, with Mintel reporting that a third (33%) of Brits have bought or eaten free-from foods in the past six months*.
For the hospitality industry, there is a huge precedence to meet this demand – to provide healthier menu options and clearer choices.
However, this needn’t be daunting. It’s about getting the foundations right. With a bit of innovation and creativity, creating a ‘better’ menu is achievable.”
One Poll Consumer research in collaboration with Nestlé Professional, February 2017
Fresh and seasonal
Putting local, seasonal ingredients on menus can not only help chefs create fresher, tastier dishes, but can be cost-effective too.
Whilst some processed foods can be part of a healthy diet, swapping heavily processed meats such as sausages with freshly prepared options like meatballs that are made on-site with hidden vegetables offers diners a healthier choice.
Choice
Giving diners the opportunity to make healthier choices is another quick and easy tip. For example, offer the choice of sweet potato wedges or baby new potatoes instead of fries, or wholegrain bread instead of white.
This applies to portion size too. Offering diners the chance to ‘go small’ not only gives them the opportunity to cut down on calories or add a side salad, but can also be cost-effective.
Of course, kids like choice too! All too often I see chicken nuggets and chips take centre stage on kids menus, but offering half size portions of adult dishes can be a healthier and more profitable option that attracts their attention.
Put veggies first
Fuelled by the rise of flexitarianism or ‘part-time’ vegetarianism, plant based eating is huge right now. Consider putting a daily vegetarian special on the menu and experiment with creative ideas.
Don’t forget drinks
From juices and smoothies to tap water; getting the options right for drinks can have a big impact. Avoiding free refills of soft drinks or only including low calorie versions in these promotions can make a real difference.
Lucy Jones is an award-winning dietitian and TV presenter, best known for her appearances on shows such as BBC1’s ’Eat Well for Less’ and Channel 4’s ‘The Food Hospital.’ She is a spokesperson for the British Dietetic Association and for Sense About Science, and regularly appears on programmes including BBC News 24, Sky News, BBC Breakfast, ITV’s Loose Women and The One Show.
“Putting local, seasonal ingredients on menus can not only help chefs create fresher, tastier dishes, but can be cost-effective too.”
Download our Good Food Good Life Report
*Mintel, January 2016(www.mintel.com/press-centre/food-and-drink/free-from-gainsmomentum- sales-of-free-from-food-products-forecast-to-surpass-half-a-billion-in-the-ukin-2016)
MAKING MORE POSSIBLE FOR BUSINESSES
See how we inspire our customers’ ambitions and make more possible for businesses like yours
In the fast and complex word of hospitality, the constant challenge of keeping your customers happy and coming back is more important than ever. That’s why for our customers and their consumers ‘creating the difference’ is everything we do.
As well as offering innovative and versatile food and drink solutions, we’ll work closely together to help you evolve your business. This means sharing our expertise, from marketing know-how to our team of chefs, beverage ambassadors and nutritionists.
Watch our video to see how we’re creating the difference by:
- Focussing on health and wellness – helping you achieve your healthy goals, with advice on nutrition and health based on our research.
- Staying ahead of the curve – sharing insight and consumer understanding to provide a wealth of knowledge, resources and expertise
- Working closely to support your team – to inspire and keep great talent, with the support you need to keep the team motivated.
RESTAURANT FOOD TRENDS
The future at your fingertips. Our latest insights and observations.
Today, eating out has never looked so different. Consumer trends and preferences change at speed and it can be hard to work out which trend out follow.
We don’t claim to know the future but we can give you our shared insight and knowledge from across the world to help you make sense of what consumers really want.
Check out our infographic on the key food trends for restaurants and let us know what you think.
These new approaches to restaurant food make interesting reading and we hope this information proves useful as you plan your menu for the year ahead.
Sources:
www.telegraph.co.uk/food-and-drink/features/tacos-turmeric-latest-tech-taste-2017s-food-trends/
www.bbcgoodfood.com/article/food-trends-2017/
www.eatingwell.com/blogs/food_news
www.goodhousekeeping.com/health/diet/
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MADE TO YOUR STANDARDS
At CHEF®, we know that every aspect of a dish matters and that no detail is too small.
We’re here to help you and your business. Whether you’re looking for creative food and drink solutions or need specific information on our range of products or services, just ask and we’d be happy to help. You can get in touch with us in a number of different ways.
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ROI: 00800 6378 5385
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