The foodservice industry’s best performers achieve 22% more sales and 20% more profits from their new products than their average performing counterparts. They also are seven times more likely to launch commercial successes than poor performers.
It’s fun to write about new products. Ah, but it’s more fun to do new products. I say that because Prepared Foods’ publisher, Mike Leonard, let us “go off menu” (and off our editorial calendar menu) to create a new annual foodservice edition.
Quaker Oats. Frito-Lay. Pepsi. Tropicana. With brands such as these, it’s no secret PepsiCo Inc. is a powerful player at retail. Then again, officials say PepsiCo is an equally powerful partner for restaurants.
It’s been a busy year for menu development. Restaurants have been active in efforts to differentiate concepts, spark consumer interest in the menu, and drive customer traffic with the promise of value, quality or simply something new.
What consumers say they want and what they actually purchase at restaurants can be two different things. Understanding both consumers’ various needstates and their reasons for dining out is essential to strike that often delicate balance—and bring consumers through the doors.
Here’s proof, indeed, that “less is more.” In fact, one of the most operator-focused and innovative new products at Land O’Lakes Foodservice even has the word “reduced” in the name.
They say too many cooks spoil the broth. Yet, that old admonition has more to do with decision-making. Truth is, Nestlé S.A., Vevey, Switzerland, jumped at the chance to build a single, state-of-the-art home for more than 100 cooks, food scientists, product developers and others.
There exists an abundance of scientific data supporting the positive benefits of fiber in reducing the risk of a number of chronic conditions, but most Americans fall far short of recommended daily consumption levels. Despite consumer awareness of fiber’s importance in the diet, it still is difficult to obtain enough fiber from most common foods.
North Americans love battered and breaded foods. No matter what trends come and go, many traditional comfort staples are battered and breaded. However, these foods are saddled with negative health connotations. Technology is changing those perceptions.
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