2015 marked an era of healthy food trends
People are becoming more health conscious now that technology has made on the go food is more accessible. The 2015 new dietary guidelines has indicated that consumers are eating less sugar and saturated fats. Consumers are turning to fruits, whole grains, lean proteins and alternative sugars. The guidelines stated that no more than 10% of daily caloric intake should come from added sugars. The removal of the 300 milligram limit of dietary cholesterol was also changed to make people eat less of it. Some of the main issues that the dietary guidelines has tackled are males diets, cholesterol, and vegetables.
Social media awareness needs to be improved
Many reporters are saying that the only way food habits will be improved is by advertising on social media and marketing campaigns. Below are some marketing campaigns that should be implemented:
- Push for fruits and vegetables for men because thier intake of protein has led to a great imabalance
- Push for lower cholesterol foods not including eggs which are a healthy protein
- Push for eating of vegetables and grains because they are the largest portions that people should be eating on a daily basis according to the 2015 myplate guide
Chick-fil-A keeping up with healthy food trends
Recently Chick-fil-A has incporporated a new superfood side to their menu. This healthy side includes broccolini, dried cherries, nuts, and kale topped with a maple vinaigrette.
The price for a small is $2.59 and $3.79 for the larger size. A person can substitute fries for the superfood side for an extra $0.94.
Keeping the prices low for this healthy option is good for consumers who usually stay away from health items of the high prices. There are 140 calories and 7 grams of fat in the 5 oz. portion and 170 calories and 8 grams of fat in the 8 oz. portion. This is a great reduction of calories from the medium portion of fries that has a 400 calories.
Current Customers Can Now Use Their Favorite Apps To Order Starbucks
Starbucks mobile ordering app has increased sales by merging with Spotify for a one stop shop experience. Consumers can now use their favorite mobile apps, like Spotify, to buy their favorite Starbucks coffee. Starbuck’s lovers can earn rewards by buying a New York Times newspaper subscription, listening to music on Spotify, or getting a ride from Lyft. Mobile app users increased 22% during the past year because of the innovations. A customer can also gain rewards when visiting Starbucks in places such as China, U.K. and Canada.
Creative Meals are Being Rolled Out
Now that the convenience of the reward program has become a staple for many customers, Starbucks is rolling out new products. Breakfast sandwich sales and Bistro Box Lunches grew 40% and 65% respectively. This increase has led to an increase in evening meals and beer/wine locations in urban areas. Food revenue has increased 20% in the past year alone; this has led to the best growth in the past five years.
Delivery Program a Success In Urban Areas
According to the article,Starbucks Delivery by Postmates Begins Service in Seattle, Starbucks is now incorporating a delivery system to increase mobile sales through their My Starbucks Rewards® loyalty program. The program was first tested in New York and is being rolled out in Seattle. There is a 60 minute window for delivery of food or beverages, but customers usually get their orders in as little as 30 minutes. Bypassing long lines is becoming a way of the future.
Buy Local, Save the Economy
Food service operators are getting creative and buying from their neighbors to increase awareness of sustainability. Companies in Minneapolis, Minnesota are boosting their local economy by buying locally and using homegrown products. The article, Buying Local: How It Boosts the Economy, states that shopping locally increases employment, diversifies products, and enhances circulation of money. Below are some concepts that are implemented in food companies in the Minneapolis, Minnesota area:
What would the world be like without culturally diverse foods? Luckily Gerhard Gerhard Riautschnig has taken his family’s bratwurst recipe made of natural pork, salt, garlic and pepper from Austria to America. There is an increase of charcuterie menus in restaurants which makes the bratwursts very profitable. The sausages are also being featured in bars that serve beer because of the complimentary tastes. A customer can enjoy three flavors including original, smoked, and käsewurst.
Companies like SelfECo are producing compostable caterware, cutlery and drinkware for the eco-friendly population as the push for a cleaner world continues. The Manufacturer, VistaTek, uses a supply of plant-bases to make things such as champagne glasses or cutlery that can be produced into any color. Ingeo Bioplastic is made with corn, switch grass and sugar beets. Today eco-friendly items can be seen in plastic to-go boxes throughout Minneapolis, Portland, Seattle and Miami Beach. The plastic t0-go boxes replaced styrofoam that can not be recycled.
Sliding into a foam booth at a restaurant beats sliding into a metal spring! Randy’s Booth Company customizes restaurant seating using northern hardwoods-cherry, ash, oak, and maple trees as well as vinyl, fabric and leather. The company makes about 20 to 30 orders every month. If a customer is looking to see some of these customizable seating booths, they can go to Betty Danger’s Country Club and Public Kitchen, Lunds & Byerly’s grocery stores and Redstone American Grill.
The above picture is “The Affogato” which incorporates espresso with a dark chocolate gelato.
Tom Paschke has taken the summer time snack of gelato to a new level. Gelato flavors such as salted caramel, pomegranate or chimmney sweep beer are made with locally produced milk, eggs and sugar. These Gelatos have been featured at Minnesota’s Renaissance Festival and can now be purchased at Madelon Deming’s Sweet Joys Gelato carts. Two Gelato Guys also hopes to pair up with local chefs to increase profits of the restaurant and increase awareness of the gelato company.
E. Coli Outbreak Leads to Increased Costs
All Chipotle lovers can rejoice now that the E. Coli outbreak is nearing zero infected people because of the safety standards being implemented.
On Monday, February 8th, all 1,971 restaurants were closed during lunch time to improve food-safety protocols after an E.coli scare. The food borne illness outbreaks caused a 30% decline in sales for December and then a 36% decline in sales for January. According to the article, “$16 million in non-recurring expenses resulted from the cost of throwing out food, impairment charges for kitchen equipment that will no longer be used, insurance claim estimates, increased marketing expenses, lab analysis of food samples and swabs, and the hiring of food-safety advisors.”
Above is a delicious burrito that Chipotle can make for their customers.
After the outbreak, there was an increase in menu price to recover costs. Although some risks have gone away, there are still public lawsuits being filed. Food handling problems of catered food has become a major problem. For example, there may be bacterial growth on food that is left out of refrigeration for too long at an catered event.
Freebies and Discounts to Win Back Customers
To combat this issue, Chipotle is giving away freebies and discounts when you text “RAINCHECK” to 888-222 on February 7th! Taste of food and use of quality ingredients are going to be highlighted in their largest marketing campaign now that the Centers for Disease Control and Prevention says that the E. Coli blowup is over. Their social media pages will instill their promise of Food with Integrity. Audits will be held every week and will account for half of the bonuses for managers. Customers are returning now that employees are more food safety conscious.