Trendystia MRC introduced the ConciergeVertical Labs solution for the benefit of emerging and established foodservice purveyors and technology vendors. ConciergeVertical™ provides content management, business support services, trade show marketing & administrative support and an idea vertical (lab), and . When industry purveyors want to sell, engage audiences and retain customers, they’ll look to ConciergeVertical (conciergevertical.com) for improved success rates.
Often, there isn’t enough time or headcount to keep the content engine going, to follow-up on all qualified leads, or to strategize outside-the-four-walls thinking around audience and customer engagement. This is particularly true with emerging and growing purveyors.
In addition to marketing and business-support solutions, as an idea vertical (lab), ConciergeVertical helps catalyze new opportunities and industry-born thinking around marketing programs, sales tactics and new methods of engaging restaurateur audiences.
ConciergeVertical makes boosting engagement simple:
ConciergeVertical Labs provides four main solution types, but is flexible as purveyor’s needs evolve:
Marketing solutions: content management, case studies, articles, blogs
Loyalty strategy and idea vertical: how to retain customers and better connect the dots between products, trends and application
Trade-show support: press releases, email campaigns, booth compliance, social selling
Business support: bookings, lead retrieval follow-up, temp marketing support
Contact concierge@trendystiamrc.com
2016; a year in which we will be noticing the transformation the Food & Beverage industry is undergoing even more. Not only on a global but also on a local level, both from a societal and a personal perspective, innovative while traditional at the same time, and even more dynamic and complex than ever. While we have headed into this exciting new year yet, please let us introduce you to the trends we see.
2016; a year in which we will be noticing the transformation the Food & Beverage industry is undergoing even more. Not only on a global but also on a local level, both from a societal and a personal perspective, innovative while traditional at the same time, and even more dynamic and complex than ever. While we have headed into this exciting new year yet, please let us introduce you to the trends we see.
Retail Challengers - Presentation by Dominik Richter, Founder & CEO of Hello Fresh at the NOAH 2015 Conference in Berlin, Tempodrom on the 10th of June 2015.
Applebee’s Neighborhood Grill and Bar has been in a prolonged sales slump for five consecutive quarters, which must have hit the casual dining giant hard, considering its previous five consecutive quarters of gains that ended abruptly in mid-2015.
The Next Idea International Restaurant and Food Trend Forecast 2018Robert Ancill
The Next Idea (TNI) anticipates 2018 to be a very exciting year as the ever-changing restaurant and food landscape adjusts itself towards an uncertain yet deeply curious and discerning consumer.
This Presentation represents the authoritative guide to the most significant food trends anticipated in 2018.
Food Cowboy - Technology Against Food WasteFood_Cowboy
Mobile technology can be used to reduce hunger by reducing food waste in the supply chain and at the retail level. It can also be used to divert organic waste from landfills.
Whole Foods Market Marketing Plan Meal Kit IndustryJoshua
This marketing plan outlines an idea for Whole Foods Market's entrance into the $5 billion meal kit industry for 3 cities, (Austin, Texas - Denver, Colorado - Seattle, Washington) before expanding nationally.
PepsiCo has started a digital agency review for brand Pepsi in North America. The incumbent shop is Cheil Worldwide-owned Barbarian Group, which is trying to rebuild after a wave of personnel departures.
It is unclear if Barbarian Group is defending the business. A PepsiCo spokeswoman declined to comment on the review. Barbarian Group representatives did not return requests for comment.
Barbarian Group CEO Peter Kim left the shop on Sept. 1 after less than a year in the post. He took the helm last December, when former chief executive Sophie Kelly stepped down. His departure followed that of numerous Barbarian Group executives over the last six months. Cheil Worldwide President of International and CEO of Greater China Aaron Lau is serving as Barbarian Group's interim CEO.
Marketing Promotions - Chipotle Case: The red foil burrito Cole Ericson
In an Integrated Marketing Communications class, my teammates and I put together a response to a hypothetical Request for Proposal from Chipotle. Our idea is meant to draw attention to Chipotle's own charity fund in an engaging way.
Social media for Your Farm or Farmer's MarketDeborah Smith
Helpful advice for Farms and Farmer's Markets who are looking to take advantage of Social Media marketing to engage with customers and increase attendance for events. This slide deck is from a recent presentation for the New Jersey Farmer's Market Council of Farmers and Communities (NJCFC)
An overview of the top 12 food trends for 2016, originally completed at the beginning of 2016. For each trend Symrise analyzes the source of inspiration and the top consumes related to the trend. We then look at which industry publications are picking up on the trend, menu examples, news stories and finally the Symrise take on the trend.
Food trends don't start on Instagram, that is where they go to die. They start in the dimly lit corner of your Google search history as you try to stay ahead of the healthy & hip curve. "How to make kimchi" "Health benefits of turmeric" "Bacon ice-cream recipe" "Is coconut water a scam". #RIPkale
Busy consumers who want home-cooked healthy meals but don't have the time to shop are becoming more attracted to the convenience of meal kit delivery services.
Consumers who subscribe to these services typically receive a box containing fresh, prepared ingredients for one or more meals and the corresponding recipes. They usually receive them once a week and some even have same-day delivery.
As the meal kit sector continues to grow, so does supply chain flexibility and meal kit delivery services demand.
In order to succeed, subscription meal kit companies not only need to offer good, quality meals and an intuitive user interface, but also must have excellent supply chain management skills.
Many services promise some mix of local, fresh, reduced-calorie, gluten-free, or organic products and may provide hard to find items.
Because of the growth of food home deliveries, the distance between stops has been reduced and the number of items delivered to each stop has been increased. This lowers the carrier’s cost resulting in overall lower shipping costs.
The attention to fresh ingredients is often ideal for consumers looking for healthy, tasty meal alternatives with many delivery options. Local farmers also benefit from the increased ongoing demand for their perishable foods.
This presentation is part of a report created by a group for Veronica Marshall's Intro to Public Relations class in April 2016. For this presentation, I graphically designed the slide thematics as well as collaborated on the creative ideas and strategies that were presented in the presentation.
Retail Challengers - Presentation by Dominik Richter, Founder & CEO of Hello Fresh at the NOAH 2015 Conference in Berlin, Tempodrom on the 10th of June 2015.
Applebee’s Neighborhood Grill and Bar has been in a prolonged sales slump for five consecutive quarters, which must have hit the casual dining giant hard, considering its previous five consecutive quarters of gains that ended abruptly in mid-2015.
The Next Idea International Restaurant and Food Trend Forecast 2018Robert Ancill
The Next Idea (TNI) anticipates 2018 to be a very exciting year as the ever-changing restaurant and food landscape adjusts itself towards an uncertain yet deeply curious and discerning consumer.
This Presentation represents the authoritative guide to the most significant food trends anticipated in 2018.
Food Cowboy - Technology Against Food WasteFood_Cowboy
Mobile technology can be used to reduce hunger by reducing food waste in the supply chain and at the retail level. It can also be used to divert organic waste from landfills.
Whole Foods Market Marketing Plan Meal Kit IndustryJoshua
This marketing plan outlines an idea for Whole Foods Market's entrance into the $5 billion meal kit industry for 3 cities, (Austin, Texas - Denver, Colorado - Seattle, Washington) before expanding nationally.
PepsiCo has started a digital agency review for brand Pepsi in North America. The incumbent shop is Cheil Worldwide-owned Barbarian Group, which is trying to rebuild after a wave of personnel departures.
It is unclear if Barbarian Group is defending the business. A PepsiCo spokeswoman declined to comment on the review. Barbarian Group representatives did not return requests for comment.
Barbarian Group CEO Peter Kim left the shop on Sept. 1 after less than a year in the post. He took the helm last December, when former chief executive Sophie Kelly stepped down. His departure followed that of numerous Barbarian Group executives over the last six months. Cheil Worldwide President of International and CEO of Greater China Aaron Lau is serving as Barbarian Group's interim CEO.
Marketing Promotions - Chipotle Case: The red foil burrito Cole Ericson
In an Integrated Marketing Communications class, my teammates and I put together a response to a hypothetical Request for Proposal from Chipotle. Our idea is meant to draw attention to Chipotle's own charity fund in an engaging way.
Social media for Your Farm or Farmer's MarketDeborah Smith
Helpful advice for Farms and Farmer's Markets who are looking to take advantage of Social Media marketing to engage with customers and increase attendance for events. This slide deck is from a recent presentation for the New Jersey Farmer's Market Council of Farmers and Communities (NJCFC)
An overview of the top 12 food trends for 2016, originally completed at the beginning of 2016. For each trend Symrise analyzes the source of inspiration and the top consumes related to the trend. We then look at which industry publications are picking up on the trend, menu examples, news stories and finally the Symrise take on the trend.
Food trends don't start on Instagram, that is where they go to die. They start in the dimly lit corner of your Google search history as you try to stay ahead of the healthy & hip curve. "How to make kimchi" "Health benefits of turmeric" "Bacon ice-cream recipe" "Is coconut water a scam". #RIPkale
Busy consumers who want home-cooked healthy meals but don't have the time to shop are becoming more attracted to the convenience of meal kit delivery services.
Consumers who subscribe to these services typically receive a box containing fresh, prepared ingredients for one or more meals and the corresponding recipes. They usually receive them once a week and some even have same-day delivery.
As the meal kit sector continues to grow, so does supply chain flexibility and meal kit delivery services demand.
In order to succeed, subscription meal kit companies not only need to offer good, quality meals and an intuitive user interface, but also must have excellent supply chain management skills.
Many services promise some mix of local, fresh, reduced-calorie, gluten-free, or organic products and may provide hard to find items.
Because of the growth of food home deliveries, the distance between stops has been reduced and the number of items delivered to each stop has been increased. This lowers the carrier’s cost resulting in overall lower shipping costs.
The attention to fresh ingredients is often ideal for consumers looking for healthy, tasty meal alternatives with many delivery options. Local farmers also benefit from the increased ongoing demand for their perishable foods.
This presentation is part of a report created by a group for Veronica Marshall's Intro to Public Relations class in April 2016. For this presentation, I graphically designed the slide thematics as well as collaborated on the creative ideas and strategies that were presented in the presentation.
Ce cours présente la programmation fonctionnelle et montre comment il est possible de programmer avec ce paradigme en utilisant Python. La première partie présente la notion d'objet de type fonction, les fonctions lambda, le type callable et les closures. La deuxième partie présente les décorateur et montre comment ajouter du comportement à une fonction à l'aide d'un décorateur. La troisième partie présente les itérateurs et les générateurs qui, grâce à l'instruction yield, génère les données à la demande.
Supporting the Scientists: Working as a research technician in a Core Service...Chris Willmott
Shairbanu Ashra graduated from the University of Leicester in 2004 with a degree in Medical Biochemistry, and completed an MSc in Pathology and Toxicology the following year. Since 2005 she has worked in the Proteomics division of the Protein and Nucleic Acid Chemistry Laboratory (PNACL), a support service for scientists at the University.
Support de ma présentation à l'Artificial Intelligence MeetUp SOPRA STERIA du 21 juin 2016.
Cette présentation a pour objectif de présenter notre vision des opportunités
de la transformation digitale en général et de l’arrivée de l’intelligence
artificielle en particulier.
Elle aborde également l’importance du changement de paradigme, les
impacts profonds sur nos modes de vie et la nécessaires transformation de
nos modèles et des cadres normatifs et légaux.
Elle expose les grands principes, les perspectives technologiques et les
orientations que nous devons prendre en compte dans nos réflexions
d’évolution et dans nos travaux de recherche.
Future of Off-Premise Dining - Emerging View.pdfFuture Agenda
From ‘dark kitchens’ to ubiquitous delivery brands and grocery on-demand, where, what and how we all eat is undergoing significant and rapid change.
In a collaborative project, put together in partnership with McCain, we have been looking out to 2030 to explore and define how Off-Premise Dining might further evolve, and which of the multiple current trends are likely to stick? The emerging view is a first step toward answering the question. It reflects the key insights gathered from interviews and in-depth workshops with key industry stakeholders in Europe, the Americas and Asia, as well as the Future Agenda database and synthesised desk research.
The fight for future market share is already well underway, and significant bets are being placed on a wide range of future opportunities; from health-focused vending machines, through increasingly sophisticated mobile apps, to personalisation of food flavours. With so many significant shifts taking place simultaneously across the entire off-premise dining value chain, there will inevitably be winners and losers. We hope our insights can serve as a jumping off point for further discussion as to where the winners might emerge.
As with all Future Agenda projects, the aim is to challenge assumptions, identify emerging trends, and build an informed assessment of the changes ahead and their implications for strategy, policy, innovation and action.
If you’d like to be involved and add your views into the mix please do get in touch james.alexander@futureagenda.org
Running head QUALITY FOODS RESTAURANT 1QUALITY FOODS RESTAURAN.docxjeanettehully
Running head: QUALITY FOODS RESTAURANT 1
QUALITY FOODS RESTAURANT 15
Quality Foods Restaurant Business Plan
Cintia Rocha Pereira
Southern States University
Dear Dr. Taylor
Quality Foods Restaurant Business Plan
Products Description
The Quality Foods Restaurant shall be opened in San Diego in partnership with a gym. The restaurant shall serve a variety of foods and protein shakes that are low in cholesterol and sugar as its primary target is to provide healthy yet delicious meals to the residents of San Diego. The starting up of the restaurant is informed by the consistent increase in the obesity cases in the city, an aspect that is attributed to the types of food that the people eat mainly in the restaurants (Steele et al., 2016). Research shows that eating healthy foods and low in calories makes a person happy. The study also indicates that 75% of Americans prefer to eat healthy foods. All the foods shall be low in calories with the aim maintaining the health of consumers (Bridges, 2019). In addition to providing a serene environment for the customers, the restaurant shall also be focused on ensuring that all the people eat the foods that help their bodies to keep fit. The foods in the restaurant shall also be of high quality and delicious. To enhance the experience of the customers and also to improve the competitive advantage of the business, a nutritionist shall be employed by the management to provide the necessary information to the customers on the healthy foods they should eat to overcome lifestyle diseases that are mainly brought about by consumption of junk foods .
At Quality Foods Restaurant, customer's experience shall be the first priority as it is a factor that shall consistently lead to an increase in the loyalty of the clients and an increase in the market base mainly due to referrals. Every activity by the workers in all departments shall be aimed towards ensuring there is the best experience on the customer (Bridges, 2019). Quality foods shall, therefore, be cooked with the application of innovative skills that are essential towards maintaining the taste of the food. Most people have a negative notion that most of the foods that are described to be healthy by nutritionists are never delicious. The production of delicious foods in the restaurant shall also aim towards adjusting the mindset of the people. The healthy foods that are mainly low in cholesterol are important towards protecting the consumers from disastrous lifestyle diseases and conditions that are associated with consistently eating foods that are high in carbohydrates. The nutritionists shall also undertake the responsibility of providing a well-outlined program to the customers on the best diet they should undertake when they need to reduce weight. To compete with other Restaurants in the location, a marketing strategy applied shall be based on positioning of the foods and services as the best in the industry.
a) Mission
The mission of the ...
The Forecast // Millennials & Food is the second edition of a series of consumer trends & insights reports. This sample is an overview of Millennial consumers' attitudes towards their food and what responses are offered by brands and companies to cater to these new needs.
10 exciting dining trends to be served up in 2018DG Consulting
From the evolution of vegetable dishes and a new focus on botanicals, to a deeper need for personalised customer interactions and ownership of ethical responsibilities – here are 10 Dining and Drink Trends Expected to Make an Impact in 2018
The Future of Food Communications: Winning Share of Mouth in the Conversation...MSL
In this edition of the People’s Insights Series, MSLGROUP explores Six Communication Drivers for Winning Share of Mouth in the Conversation Age. This publication features the voices of experts from inside and outside MSLGROUP who examine current food trends, consumer food behavior and how food technology can enable food companies to be at the forefront of innovation.
If you are looking for a partner to bring a contemporary perspective to communicating around your business and brand, then let’s start a conversation today. Get in touch with us for a customized diagnostic workshop. We hope you enjoy reading this report and invite you to share your feedback and tips with us @PeoplesLab or reach out to us on Twitter @msl_group.
The Health and Wellness sector within the Food & Beverage industry is seeing rapid growth, driven by a global wave of health-conscious consumerism which is influencing food preferences and purchasing decisions.
- Clean and natural are on-trend, as consumers seek a more holistic approach to diet and nutrition, feeding demand for minimally processed products containing natural ingredients. Rising food sensitivities are creating a burgeoning market for free-from foods.
- The millennial generation is commanding attention as an influential demographic that expects transparency and seeks naturally healthy, organic, locally sourced, and sustainable foods.
- The regulatory environment is stimulating demand for wholesome products. Governments are establishing dietary guidelines and enacting new laws governing nutritional requirements to help consumers make more informed food choices and combat obesity and the rising incidence of lifestyle diseases.
- Amid rising concerns over food safety, the need to innovate and ensure a safe and traceable supply chain will be critical for manufacturers to remain competitive in a dynamic and rapidly changing marketplace.
Many businesses, institutions and food pantries are striving to offer healthy, local, and sustainable food choices, but how can we encourage and excite eaters to make the healthy choice?
This webinar explores the role of promotion in healthy food choices, offer simple best practices and provide examples of promotion of in school, hospital, retail, and food pantry settings. Participants will learn about key concepts in healthy food promotion and gain some innovative ideas and resources they can use to engage and excite eaters in any setting.
Join Ecology Center, Groundwork Center for Resilient Communities, and Taste the Local Difference as we explore ways to promote healthy, local, and sustainable food efforts at your business, school, hospital, or food pantry!
Functional Foods: Key Trends by Product Categories and BenefitsMarketResearch.com
An overview of the Functional Foods: Key Trends by Product Categories and Benefits report. Within the vibrant U.S. functional food and beverage market, weight management and satiety, sports nutrition, and energy are areas showing exceptional activity, in part due to the growth of products and categories targeting breakfast and snacking occasions. As a result, important shifts in brand positioning, benefits and product claims are taking place.
Meal Kit Delivery Service Market: Competitive Analysis and Market PositioningAishwaryaDoiphode3
Competition in the meal kit delivery service market is fierce, with companies vying for market share through differentiation and innovation. Successful companies differentiate themselves by offering unique value propositions, such as chef-inspired recipes, high-quality ingredients, or specialized dietary options. Market positioning is key to standing out in a crowded marketplace and attracting target consumers.
How can you increase sales by implementing food traceability?Marton Ven
Learn how you can increase food product sales by implementing farm-to-table traceability.
The same content in article format:
https://www.te-food.com/increase_sales_with_traceability.html
Eatery Pulse News Media was created to increase restaurateurs’ access to news and insights, while promoting the excitement and relevance of the restaurant industry to the larger food community. Hospitality and culinary innovation are not enough to succeed in today’s foodservice environment. Restaurants need additional parts of the success equation found in what we call “the business of restaurants”—the economics and business best practices that drive results and revenue.
Culinary innovators, and the larger industry of restaurant owners and operators, deserve tools to succeed. Our flagship D.C. magazine, Eatery Pulse News, is here to build that toolkit for restaurateurs, providing information on best practices, industry news & events, online, on social media, and eventually on the air.
Similar to Trendystia ConciergeVertical for Purveyors | ConciergeVertical Labs (20)
Cracking the Workplace Discipline Code Main.pptxWorkforce Group
Cultivating and maintaining discipline within teams is a critical differentiator for successful organisations.
Forward-thinking leaders and business managers understand the impact that discipline has on organisational success. A disciplined workforce operates with clarity, focus, and a shared understanding of expectations, ultimately driving better results, optimising productivity, and facilitating seamless collaboration.
Although discipline is not a one-size-fits-all approach, it can help create a work environment that encourages personal growth and accountability rather than solely relying on punitive measures.
In this deck, you will learn the significance of workplace discipline for organisational success. You’ll also learn
• Four (4) workplace discipline methods you should consider
• The best and most practical approach to implementing workplace discipline.
• Three (3) key tips to maintain a disciplined workplace.
Discover the innovative and creative projects that highlight my journey throu...dylandmeas
Discover the innovative and creative projects that highlight my journey through Full Sail University. Below, you’ll find a collection of my work showcasing my skills and expertise in digital marketing, event planning, and media production.
The world of search engine optimization (SEO) is buzzing with discussions after Google confirmed that around 2,500 leaked internal documents related to its Search feature are indeed authentic. The revelation has sparked significant concerns within the SEO community. The leaked documents were initially reported by SEO experts Rand Fishkin and Mike King, igniting widespread analysis and discourse. For More Info:- https://news.arihantwebtech.com/search-disrupted-googles-leaked-documents-rock-the-seo-world/
Attending a job Interview for B1 and B2 Englsih learnersErika906060
It is a sample of an interview for a business english class for pre-intermediate and intermediate english students with emphasis on the speking ability.
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HR recruiter services offer top talents to companies according to their specific needs. They handle all recruitment tasks from job posting to onboarding and help companies concentrate on their business growth. With their expertise and years of experience, they streamline the hiring process and save time and resources for the company.
VAT Registration Outlined In UAE: Benefits and Requirementsuae taxgpt
Vat Registration is a legal obligation for businesses meeting the threshold requirement, helping companies avoid fines and ramifications. Contact now!
https://viralsocialtrends.com/vat-registration-outlined-in-uae/
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RMD24 | Debunking the non-endemic revenue myth Marvin Vacquier Droop | First ...BBPMedia1
Marvin neemt je in deze presentatie mee in de voordelen van non-endemic advertising op retail media netwerken. Hij brengt ook de uitdagingen in beeld die de markt op dit moment heeft op het gebied van retail media voor niet-leveranciers.
Retail media wordt gezien als het nieuwe advertising-medium en ook mediabureaus richten massaal retail media-afdelingen op. Merken die niet in de betreffende winkel liggen staan ook nog niet in de rij om op de retail media netwerken te adverteren. Marvin belicht de uitdagingen die er zijn om echt aansluiting te vinden op die markt van non-endemic advertising.
RMD24 | Debunking the non-endemic revenue myth Marvin Vacquier Droop | First ...
Trendystia ConciergeVertical for Purveyors | ConciergeVertical Labs
1. conciergevertical.com | concierge@trendystiamrc.com | 301.795.4978 | Part of Trendystia MRC
ConciergeVertical labs by Trendystia
Connect
Connect the dots between between
your products and consumer
& food application trends
Obtain seamless and affordable
content marketing services
Develop newsletters, whitepapers and
e-books without adding headcount
Engage
Obtain content management that supports
the efforts of your sales team
Develop customized lead generation material
Support for trade shows,
conferences and sampling events
Pre-trade-show support:
press releases, emails, bookings
Post-trade-show support:
lead retrieval follow-up
retain customers
Will you be seen as just another purveyor
or as a true business partner for the long run?
Develop loyalty programs that put the
spotlight on your capabilities as a
business partner
Help your clients succeed with their business
problems and with restaurant sales growth
About ConciergeVertical Labs
ConciergeVertical Labs provides marketing solutions, business support services and an idea vertical for foodservice
purveyors. Through its solutions, foodservice purveyors, including technology vendors, can make amplify their audience
engagement programs and foster loyalty in their client base.
About Trendystia MRC
Trendystia MRC helps multi-unit and multi-concept restaurant operators nationwide make the most of their menu
planning, development and implementation processes. Additionally, the firm serves as an advisory for customer engagement
programs. From its proprietary RoadMap7 trend-vetting & implementation process to food costing, menu rollout and training
support, Trendystia’s highly-accessible menu management services and affordable rates make it a top choice for emerging
and established restaurant companies, alike.
It’s your year. Let ConciergeVertical Labs help you...
Sell: Connect the dots between your products and today’s most meaningful trends and your products
Engage: Engage existing and prospective customers with informative and industry-born content
Boost sales programs: Get support for specific sale-oriented projects, including trade shows, fairs and sampling events
Think creatively: Develop concepts, strategies and markets by thinking outside the four walls of your business
Foodservice purveyors benefit from the accessible and affordable marketing services of ConciergeVertical Labs.
ConciergeVertical Labs is a business services and idea lab for foodservice vendors, suppliers and broadline distributors.
Whether incorporating trends into marketing campaigns and content management programs or preparing for high-
visibility trade shows, ConciergeVertical provides the type of support that can boost your already-stellar efforts in
reaching a restaurant audience. It helps you map and reach your goals without adding headcount or undue expense.
2. Trendystia MRC released its top food and food
prep trends list for Q1 of 2016. The consultancy
helps multi-unit and multi-concept restaurant
operators nationwide make the most of their
menu planning, development and implementation
processes, and boost their customer engagement
programs. Additionally, the DC-area based
consultancy helps foodservice purveyors and
technologyvendorsconnectthedotsbetweenfood,
preparation & menu trends and their compelling
products and services for the restaurant industry.
Through ConciergeVertical Labs, Trendystia
released a portfolio of services for purveyors and
vendors, including suppliers, distributors, mobile-
app vendors, reservation-system vendors, POS
companies, and manufacturers.
Seeds
From the
category darling
chia seeds to the
now famous pepitas
(pumpkin seeds),
restaurateursandfood
retailers are keen on a
exploring formulation
and preparation with
seeds, supported by
consumer interest in more
healthful ingredients and global
preparations. Chia seeds, pepitas,
sunflower, quinoa (a seed, cultivated as a grain),
flax seeds, hemp and nigella are just some of the
seeds open to culinary and product-manufacturer
innovation.
Upscaled soup, cold soup & broth bowls
As consumers focus on more artisanal
preparations of soup and broth, upscaled
soup, cold soup and broth bowls are not just
“goodfood,”butalsogreatcategoriesrestaurateurs
can use to build sales. As for cold soups, Industry
research firms have highlighted the rise of on-the-
go and drinkable soups like gazpacho and on-
the-go plant-based soups. Data points lead us to
believe that unique and differentiated preparations
create a reason for guests to visit restaurants and
create memorable experiences. Independent
and chain restaurateurs are elevating bone broth
and broth bowls, making these continued big
stars in the upcoming two quarters. Leave it to
broth preparations to enhance the on-premise
experience and for cold & drinkable soup to
appeal to those looking for takeout & portability
convenience.
Fermented foods
Digestive health and well-being drive
the increasing appeal of fermented foods
and beverages and their inclusion in
the American diet. A growing body of scientific
evidence suggests an interplay between
microbiome health and overall well-being, as
well as potential disease mitigation, with much
more study being undertaken and funded.
Getting ahead of the findings is the consumer
looking for longevity and well-being, particularly
baby boomers. According to the Food & Healthy
2015 Survey by IFIC, over 40% of consumers
are giving a lot of thought to the ingredients in
food and beverages. Many consumers
are finding respect for artisanal
fermentation methods and
natural fermentation. Kefir,
kombucha, kimchi, slaw
and global yogurt
products are finding
success on menus
and on retail shelves,
but there are many
other products that can
be fermented, whether
through a tie-back to
historical preparations or
new innovation.
Premiumization of meat
Commodity increases, sustainability
and deep culinary interest in making
the most of beef has led to the
premiumization of meat. New cuts of beef
represent ways for restaurants to show off
culinary creativity while keeping rising costs of
beef at bay and avoiding lower price points.
According to meat industry experts and
research firms, flat iron steak, hangar (flank)
steak, chuck boneless short ribs are some of the
most opportunistic cuts that can be optimized
in the kitchen. Concurrently, restaurateurs are
looking to continue exploration in game meats,
including bison, venison, ostrich, wild boar and
lamb, while charcuterie appeal is giving salumi a
next-gen spot on the table. Consumer interest in
protein and food in the functionality context give
this premiumization of meat an added boost.
Small plates/ shareable plates
This trend seemed to be well-
exhausted just a year ago, but the
social aspect of food and eating inside
Trendystia Top Food and Preparation Trends 2016
Courtesy of Harvey Enrile
ConciergeVertical Labs
Trendystia Menu Management
Trendystia Customer Engagement
3. Vegetables, roots and
nutritious plant-based
foods have ... come
back to the American
dining plate
restaurants plays well with small plates, which
help boost business, especially at happy hour,
at the bar, as well as during off-hours. The
social aspect isn’t just predicated on group
outings, but also the favorability of small plates
with solo diners wanting to go out and enjoy
meals in the vibrancy of the restaurant scene
(a trend in and of itself, which is on the rise).
Research firm Technomic, Inc., found small
plates are actually shared only 41% of the time
by adult consumers, based on a 2013 survey.
Proteins, like beef, which are currently on a cost
upswing, may benefit from menu placement in
small-plate dishes. Global dishes are benefiting
from the small-plate movement, making these
preparations more approachable to the non-
foodie American diner.
Superfoods of the earth
Are superfoods all marketing?
Vegetables, roots and nutritious plant-
based foods have been propped up and
have come back to the American dining plate
in grand fashion. Whether kale, spinach or the
trendier cauliflowers, super veggies have found
their starring roles on dishes. Marketing of
superfruits like acai and pomegranate have led
them to be economic powerhouses. Expect this
trend to continue as consumers seek out better-
for-you and more nutritious foods, and savvy
marketing and menu design calls attention to
superfoods in side plates, small plates and as
accompaniments of proteins. The appeal of
disease-fighting foods is becoming more exotic
and international, exemplified by the emerging,
Andean-originating purple corn, which contains
the antioxidant anthocyanin.
Artisan breads
Bread can be the new star of the dish,
reflecting consumption decreases in
white bread, increased usage of whole
grain and wheat breads, as well as a growing
interest in global breads, including flatbreads,
tortillas, tortas and worldly bagels. Tortas now
represent a menu penetration of 3% in non-
dessert, non-beverage categories, according
to data sourced from menu data analytics
firm Food Genius. According to research
firm Packaged Facts, 56% of consumers are
claiming to be cutting back on white bread (not
reflected in white-flour-based global breads).
Artisan breads are the markers of differentiation
for many sandwich and entree meal offerings,
when many other factors and ingredients would
have been comparable in the consumer’s eye.
Free-from (Clean label)
Free-from products have delivered to
the consumer food and beverages that
are free of certain allergens, including
gluten, eggs and nuts, have expanded in their
role to include formulations that are also free
of other ingredients that people are avoiding,
including artificial ingredients/colorings, GMOs,
antibiotics, wheat and other additives. A recent
Instantly survey of 4,200 consumers (Food
Navigator USA, October 2015) found that 79%
of the respondents view brands that drop artificial
ingredients more favorably. This area of interest
offers a huge opportunity for food retailers
and foodservice operators, alike, due to the
simplicity and transparency of free-from foods.
More and more restaurant chains are dropping
artificial ingredients from their main products and
committing to antibiotic-free meats, for example,
including McDonald’s and Noodles & Company;
the latter was an early adopter of using additive-
free meats in the fast-casual segment.
Savory dairy
From savory Greek yogurt and kefir, to
milk and dairy-based dips, savory is the
trend with much staying power. Savory
profiles can be blended or combined with chopped
or diced ingredients to provide a non-sweet profile
thatplayswellwiththeall-daysnackingmovement.
Tomato, cucumber and beet, for example, can
be blended and mixed in for savory goodness.
Smoked and roasted profiles in addition to savory
juxtaposed with sweet are giving tried-and-true
products like ice cream and yogurt a new look.
Look for more savory dairy products make their
way to limited-service restaurant concepts with
a better-for-you vibe, innovative casual-dining
chains, and to the shelves and e-commerce sites
of more food retailers.
Fire is on fire
Charring, grilling, roasting, and
smoking are preparation methods that
aregivingproteins,vegetables,rootsand
fruit added flavor and appeal. From the charburger
to the charred heirloom tomato, these preparation
methods are bringing excitement to meals across
segments in restaurants. Additionally, there’s
a lot of untapped potential that is particularly
meaningful to limited-service restaurant concepts
and packaged good manufacturers.