What’s On The Menu

For The Future?

A slice into

Foodservice trends &

how we should

prepare for tomorrow’s

consumers’ appetite

Please

Welcome

Today’s

Expert Panel

Provide insights,

key take-ways &

answer your

questions

Kristin Yerecic Jeff Tant

Jacquelyn Chi

Thank You!

• Sponsors

• Foodservice

Board

• David & All

SEPC Staff

Please silence your

cell phones

Workshop Flow

• Local Grown

• Sustainable

• Clean

Trends Impacting The Future Of Foodservice

Supply Side

Jeff

• Expert Panel Discussion

• QA

• Wrap-up & Key Take-aways

• Additional Trends

• Millennials

Consumer Side

Kristin

Jacquelyn

Local

Sourced

Local Sourced

• Local sourced; not just local

grown

• Desire for fresh, natural

ingredients

• Supporting local community

& smaller companies

• Sustainability

Permanent part of the

supply channel

What’s Driving Local Sourcing?

Who is really driving

and promoting local

sourced beyond the

local producers?

• State and County

primarily, with local

cities as well

• Retail chains

• Local media

• Local, independent

restaurants

Local Sourced

• Retailers supporting local or

regional “Gathering or pooling

hubs”

• Foodservice distributors

developing programs to help

local suppliers meet their specs

• National marketers step in to

work with local supplies & market

under their national brand

What about logistics; getting the products to market?

Local Sourced

• This is a complicated issue

• Buyers are trying to work

with local suppliers to bring

them up to specs

• National marketers bringing

food safety programs &

support to local growers

What about those problematic food safety programs/costs?

Local Sourced

• How large is the range of local

grown products?

• Can distributors carry products that

are only available for limited

windows of time?

• How are chain restaurants

participating in local grown?

• Are there carton ID programs?

• Sales staff training to better sell

local grown products/programs?

Some Key Questions For Our 1st Panelist

Jeff Tant

• Married

• Children & Grandchildren

• PFG; Corp Produce Director

• Builds/sources local grown

• 15 years Foodservice BL

• 15 years retail chain

I’d Like To Welcome Our 1st Panelist

Sustainable

& Clean

Sustainability

• For the consumer, it’s an

emotional issue. The consumer

has a general sense of what it

means

‒ Good for the earth

‒ Reducing materials, energy, etc.

‒ Reductions in non-bio-degradable

materials; recycling, etc.

‒ Made & consumed closer to home

What is sustainability?

Sustainability

• Retail chains, FS distributors, &

chain restaurants - it’s a formal

strategy & plan

‒ Have, or are finalizing sustainability

strategies

‒ Requiring suppliers to begin to meet

sustainability goals & standards

‒ Marketing their sustainability story to

their customers (who are driving it)

‒ Incorporating social media into their

communications plan

What is sustainability?

We will return to sustainability after we talk about Millennials

Clean Label

What is clean label?

• Natural is to vague (FDA)

• Driven by a general distrust of

processed foods

• Transparency in use of

wholesome ingredients

• A lack of artificial ingredients

• Lack of common allergens

• Instead of natural; free from,

gluten free, minimally

processed, simple, organic, etc.

• Clean label is here to stay, it is

evolving

Additonial Trends & Key Questions?

Retail success of adding Foodservice venues in grocery stores

What’s the next evolution of retail

bricks & mortar stores

How will Amazon’s purchase of

Whole Foods impact the traditional

retail grocery segment

What role will private home

delivery services play

(UberRush home delivery)

Additional Market Trends

How Are The

Millennials

Impacting

Foodservice?

Our intent is not to

throw all Millennials

into the same bucket

Defining Millennials (Who can tell me what years they were born between)

Most racially diverse

generation

43% are non-white

Desire ethnic &

unique foods

Want fast-fine or

fast casual

Understanding

Millennials

• Less Disposable

Income

• Health Is Important

• Technology Driven

• Unique & Fun

Experiences

Why Millennials Are Key

Largest Segment Of U.S. Population In History

The First Digital Natives

Born Into Technology; Highly Comfortable With

Technology & Prefer To Use Technology

Lower employment levels, college loans debt, and smaller incomes have

left younger Millennials with less money than previous generations

Mean income for 15–24 year olds as a % of total population

Less Money To Spend

Snug in the nest... A growing number of Millennials are choosing to live at home with

their parents.

In No Hurry To Get Married

Health & Wellness Are Important

More Disposable Income Spent On Fitness & Healthy Eating

Many Of Today’s

Traditional Types

Of Restaurants

May Not Survive

The Millennials

Impact

Patronize

Restaurants That:

Sustainable

Ethical

Environment friendly

Donating a portion of sales to

good causes (local & national)

Humane food supply

Locally grown

Organic ingredients, as well as

such products as eggs from

cage-free hens, antibiotic-free,

hormone-free meat and poultry,

grass-fed meat & clean labels

• Casual environment. Order at the

counter, food is brought to you

• On trend good food that’s not expensive

• Customized food made to order

• Not too pricy; pasta bowls from $10.

$17 braised beef dishes

67% millennials eat at fast casual/fast

fine restaurants at least once a week

Love for organic, celebrity chefs, micro-

brews will make or break the future of

restaurants

“Fast-Fine” Restaurant

Built For Millennials

Attracted To

Novelty & Diversity

New menu ideas

Innovative design,

graphics, images

Group seating patterns

(4-6 people but

cozy/intimate)

Free samples of recent

& imminent additions to

restaurants’ menus

Millennials view dining

out as a social event

(chance to connect)

Prefer menu choices &

lower price points

Favor fast fine & fast

casual, deli food & pizza

restaurants

Millennials can be moving

targets. They develop brand

attractions and support

reward and loyalty

programs, but can change

with their circumstances

Bowl Meals, Sharing &

Customization

Huge Millennial Menu Trends

Assembly line featuring

25 enchilada filling &

topping options

The concept embodies

how post-recession

America dines out:

fast-casual and aimed at

Millennials

Gadzooks Enchiladas & Soup Concept

is thriving in Phoenix, AZ

Why must great food only be

available in traditional bricks-

and-mortar restaurants?

Food trucks, which moved

quality, unique food options to

nearly anywhere—parks and

beaches, parking lots and side

streets.

Pop-up restaurants,

underground dining clubs and

food halls are redefining

foodservice

Combination of a grocery store

and restaurant — is the next

stage of this evolution, to which

Millennials are flocking in

droves

Can Anyone Think Of A TV Commercial Or Ad Targeted At Millennials

• “What’s wrong… can’t live stream your lobster roll?”

• “Hey… I can’t process payments on my phone!”

Digital Integration.

Patronize Restaurants:

Online menu ordering easily

viewed from smart phones

Online restaurant reviews,

check prices before deciding

to dine there

Social media with up-to-date

menu items, promotions and

social causes.

Submitting pictures of their

favorite dish in order to

receive a discount on their

next meal.

Importance Of Technology & Social Media

Increase Your Profits Using Fresh Produce

What’s The Importance/Implication Of This Photo

(for your customers)

The Impact Of Millennials

Key Take-Aways

• Millennials are key to Foodservice success

• Prefer Fast Fine, smaller

footprint restaurants; $10 - $18

• Stand at a counter & customize

their order

• Ethnic, bowls, sharable, &

something different on the menu

• Technology integration is very important

Kristin Yerecic

• 25 years old

• 1 of 7 kids - all Millennials

• Engaged to be married

• Company- Yerecic Label

• Self-designated foodie

“View life differently than

previous generations due to

early experience with

technology & personalization.”

I’d Like To Welcome Our 2nd Panelist

Jacquelyn Chi

• CIA; Asso. Director for

programs & special projects

for the Strategic Initiatives

Group

• Launched in 2015, A+I aims

to advance culinary

excellence, health and

wellness, sustainability, and

cultures of innovation in

retail food service.

I’d Like To Welcome Our 3rd Panelist

Audience Q&A

Summary & Key Take Aways

• Jeff

• Jacquelyn

• Kristin

Please Help Me

Thank Our Expert

Panel

&

Our Sponsors & The

Folks At The SEPC

Kristin Yerecic Jeff Tant

Jacquelyn Chi

In Closing