Article
'Healthy' goes beyond trendy
Limited service chains offering more healthier options is proof that healthier eating is developing into a way of life.
April 17, 2014
By Chef Cristi Shipley,
Corporate Chef, Food IQ.
There is growing evidence that health and wellness is quickly emerging as a serious focus for the future of foodservice. The National Restaurant Association's What's Hot Chef Survey of 2014 emphasizes this trend, as seven out the top 20 trends can be linked to health and wellness. The average American now places more emphasis on healthy food decisions than ever before. According to the Futures Company, 73 percent of Americans (16 and older) say they are more interested in healthy eating practices than they were a few years ago. As consumer preferences have evolved, foodservice operators are facing challenges and opportunities that have come from the convergence of health and wellness priorities and other key factors that make up the total food experience, including: sustainability, atmosphere, authenticity, flavor, texture, and taste.
Portion sizes get smaller
Portion sizes are getting smaller, a strong indication that health and wellness, along with increased awareness of what mass agriculture does to the planet, has a direct influence on the foodservice industry. Smaller portions mean more affordable plates, healthier options, and decreased demand on ecology. Health-conscious and thrifty diners have been driving operators to re-evaluate how they portion and price food for some time. According to a recent article published by National Restaurant Association, consumers are reconsidering their menu choices based on overall caloric intake and the impact it has on weight. This trend of half portions/smaller portions for a smaller price has slipped from number 17 in 2013 to number 20 in 2014 on the NRA's What's Hot Chef Survey. This could mean that decreasing portion size is becoming more common across restaurant menus. In fact, some restaurants have created a menu category that focuses on caloric intake and portion control, such as Corner Bakery Café's 100 Combos Under 600 Calories. Seasons 52 also offers a full menu with no item over 475 calories. Both restaurants feature menu items that make it easy for consumers to make healthy choices.
Nutrient density becomes a focus
Reducing portion sizes is not the only way restaurant operators are answering consumer demand for healthier dishes. Now consumers are getting appropriate-sized portions along with the benefit of more nutrition. Consumers are more educated than ever regarding nutrition, and place value on intelligent, thoughtful eating – putting pressure on foodservice operators to meet demands. As Flavor & The Menu's recent article Healthy Meets Delicious states, "These days, healthy menus are more about what is there versus what has been replaced." Jamba Juice has a new line of Whole Food Nutrition Smoothies that incorporate kale, Greek yogurt, chia seeds, and super fruits. The fast casual chain Freshii emphasizes fresh foods that make it simple for consumers to incorporate super fruits and vegetables into a bowl or salad.
"No bad options" fast casual restaurant concepts emerge
LYFE, an acronym for "Love Your Food Everyday," is a new kind of fast casual restaurant concept that centers on healthy food that tastes good. Serving smaller portions of nutritionally dense food, LYFE only offers consumers healthy options. Everything on the menu is 600 calories or less, made without butter or cream, and is low in sodium. The use of healthier cooking methods and elimination of ingredients that are loaded with saturated fat helps to eliminate consumer stress and guilt when eating away from home. When a consumer simply can't make an unhealthy choice, yet feels completely satisfied with their meal and dining experience, this is a win-win situation, especially for consumers facing existing health issues, such as obesity, diabetes, and heart disease. LYFE is offering healthful meals that don't skimp on flavor, aren't full of empty calories and still feel indulgent –satisfying a demand for great tasting, great- for- you food, at a reasonable price.
The limited sevice segment continues to be a hotbed for health and wellness innovation by responding to and satisfying the growing consumer demand for better menu options on a range of fronts. These consumer demands include serving global flavors, increasing better-for-you options, enhancing portion flexibility, and offering menus that accommodate food allergies and sensitivities. This momentum will only increase as the next generation burgeons into consumers with money to spend and differentiating tastes built upon a food value system where fresh is crucial, transparency is expected, and healthy eating is the standard by which they live. Will we see a generation of consumers with no emotional attachment to unhealthy comfort foods? Will they form a united front against fried food? Only time will tell. However, one thing's for sure, healthier eating is one trend that's quickly developing into a way of life.
Chef Cristi Shipley is the Corporate Chef at Food IQ.
Cover photo: Courtesy of Pixababy
