What are the next mega-trends for campus dining?
What are the next mega-trends for campus dining?
We all like trends. It is important to follow the trends. At UMass Dining, we would like to think of ourselves as trendsetters rather than followers. As you all know food service is a dynamic business and it keeps on evolving and keeps us on our toes as operators. It might not change as quickly as fashion, but it is pretty close. Globalization has played an important role in our food habits. The influence of Latin America, the Mediterranean region and Southeast Asia have all had a profound impact on our menus and food choices. American flavor is now world flavor. American food is not just apple pie, meat and potatoes any longer. For instance at UMass, pies for example are less popular compared to fresh pastries, cakes, and fresh fruits as dessert choices. Comfort food means different things to different people. It might be mac & cheese or meat loaf, sushi, stir fry, tacos, tapas, ice cream or anything that makes one feel good eating. It is important to serve our students what they want.
Recently I did a presentation during the Tastes of the World Chef Culinary Conference and I would like to share some ideas with you. I also proclaimed that World street food is the next mega trend. My research is based on what is happening at UMass, talking to my peers, visiting several campus accounts attending various conferences, feedback from our surveys, media sources and my own predications. I think it is a pretty accurate reflection and I stand by my predications.
Our customers are looking for freshness, variety, flavor, portability, nutrition, fast service and a cravable experience in food.
Here’s my prediction of mega-trends for campus dining in 2010, listed in no significant order.
- Smaller portions
- World cuisine
- Grab-n-go is to be the most popular concept
- Noodle bowls will be hot
- Students will snack on tapas all day
- We will be flipping more fresh burgers; 85% eat once/month or more
- Sushi will continue to be main stream
- Sliders – will be the breakout food on the menu
- Buy local will continue to grow
- The more fresh fruit, the better
- Late night brunch will be cool
- Trayless will be the way to go
- Sustainability will be more of a way of life
- Stealth Health is here already
Bon appétit!
This is Ken Toong and thank you for keeping UMass Dining at the top.
Ken Toong
Director
Contact Ken at ktoong@mail.aux.umass.edu
You can follow Ken Toong on Twitter at: http://www.twitter.com/KenToong