Transcript Menu Labeling

Menu Labeling
Everything you need to know
Content

Introduction: Why is menu labeling important and what do consumers think about it?

Section 1: What do the regulations entail?

Section 2: What does the literature tells us about the impact of menu labeling and what
can we learn from the findings?

Section 3: If education and positive messaging are important to the success of menu
labeling, how do we talk about this?

Section 4: Why is there variability of calories reported vs. calories served in restaurant
meals? And what impact will it have on the consumer if we sensationalize this reality?

Summary: What can food and nutrition communicators do?
Who we are & why we are here
 Suggest to open the conversation about you and your brand if
appropriate
Introduction:
Why is menu labeling important and what do consumers think about it?
A bit of history
Beginning in 2009, a patchwork of state and local menu labeling laws & regulations began
emerging across the United States; FDA’s regulation provides a uniform, national menu
labeling approach.
April 2011
FDA releases draft guidance
Available for public comment
Jan 2010
Jan 2011
Jan 2012
March 2010
Affordable Care Act signed into law
Section 4205 requires restaurant chains and similar retail food
establishments to provide calorie information for standard
menu items.
December 1, 2015
COMPLIANCE DATE
Jan 2013
Jan 2014
Jan 2015
November 2014
Final Regulation Announced
Published in Federal Register
Jan 2016
Why menu labeling?
“…people need nutritional information to manage their weight and reduce the risk of, or
manage, heart disease, diabetes, and high blood pressure, which are leading causes of death,
disability, and high health care costs; it is difficult for consumers to exercise personal
responsibility and limit their intake of calories at restaurants, given the limited availability of
nutrition information at the point of ordering in restaurants…”
What do consumers think?
 The majority of consumers have positive perceptions of menu labeling
 Most consumers say they will use the calorie information when posted
Section 1:
What do the regulations entail?
Who does this apply to?
• FDA defined a “covered establishment” as a restaurant or similar food retail food
establishment as a venue with 20 or more locations, doing business under the same
name, offering for sale substantially the same menu items, and selling restauranttype foods.
• “Restaurant-type foods” was defined as a food that is usually eaten on the premises,
while walking away, or soon after arriving at another location.
What is required?
• Covered entities must comply with three basic requirements:
1.
Calories must be disclosed for standard menu items on a menu or menuboard
2.
A statement must be posted on the menu concerning suggested daily caloric
intake = “2000 calories a day is used for general nutrition advice, but calorie
needs vary”
3.
A statement must be posted on the menu advising that written nutrition
information for standard menu items is available upon request
• As with most regulations, there was a variety guidance of with regards to how this
information must be disclosed.
What is a menu?
• FDA defines a menu or menu board as the primary writing of the covered
establishment from which a customer makes an order selection. The writing is
considered a primary writing if:
– the writing lists the name of a standard menu item (or an image depicting the
standard menu item) and the price of the standard menu item and
– the writing can be used by a customer to make an order selection at the time the
customer is viewing the writing
• There can be more than one “primary writing” … and they may be in different forms,
e.g., booklets, pamphlets, or single sheets of paper.
What menu items must list calories?
• The labeling requirements apply to standard menu items
• The labeling requirements do not apply to foods that are not standard menu items,
including:
– items such as condiments that are for general use, including those placed on the
table or on or behind the counter;
– daily specials; temporary menu items; custom orders; food that is part of a
customary market test; and
– self-service food and food on display that is offered for sale for less than a total
of 60 days per calendar year or fewer than 90 consecutive days in order to test
consumer acceptance.
Beyond the basics
• The rules recognize the varied ways in which covered menu
items are sold, with special rules adopted for variable menu
items, multi-serving foods, combination meals, beverages
and other product types and configurations (such as those
with added toppings or multiple sizes).
Section 2:
What does the literature tells us about the impact of menu labeling and what can
we learn from the findings?
The literature
 Based on a review of the literature, results are mixed on whether calorie labeling has an
influence on immediate food choice.
 Approximately ½ of studies showed a positive impact; ½ showed no impact
 Barriers to usage includes confusion and a general lack of understanding of calorie values
 Nutrition information is most impactful when consumers are provided with the context of how
calories and nutrients fit into their overall diet
Education will be critical to
help consumers understand and use the calorie on menus.
Section 3:
Accurate Recipe Analysis
Choosing Software

Use a research quality database from a reputable company like Genesis from ESHA
Research

USDA and common brand name items

Allows entry of own ingredients

Allows import and export of data

Electronically populates recipes with updated ingredient data

Offers software updates 1-2X/year

Provides nutrient data for each ingredient in a recipe
Interpreting Recipes

Recipes must be tested

After testing, recipe becomes standardized

Vital to have open communication with chef

If testing is inadequate, results will be too!
Recipe Requirements

Unrounded 100g data for new ingredients

Ingredient Measurements


Volume vs Weight

AP/EP

No “salt to taste”!
Total yield, serving size and number of servings

Eight 6 oz (168g) servings

1 order = 1 serving restaurant food
More Recipe Requirements

Full description of ingredients in recipe

Identify form and cut

Include preparation instructions as cooking will alter ingredients

Foodservice formulations may differ from its retail form

Product reformulations occur
Challenges

Deep Fat Frying

Marinades and breading

Volume vs weight

FDA Rounding
Culinary Expertise

Technical cooking terms
Sous vide – French for “under vacuum”

Uncommon ingredients
Dashi – Japanese broth made with dried bonito tuna flakes

Appropriate substitutions
Chinese Kale/Chinese Broccoli
Laboratory Analysis

Collective/composite sample

1 pound

Determine nutrients needed

Qualified Labs participate in AOAC testing program
Resources

Government – USDA database, nutrient retention data, food labeling
guidance

Book of Yields, 7th ed

Food For Fifty

Food Lover’s Companion, 5th ed

Coming Soon: Recipe Nutrient Calculations: best practices for
calculated and chemical analysis by Cheryl Dolven and Cathy Powers
Section 4:
If education and positive messaging are important to the success of menu
labeling, how do we talk about this?
The focus groups

Sonar Research conducted 4 focus groups to understand consumer perceptions of menu
labeling and evaluate consumer reactions to different response messages.

Each focus group was comprised of six consumers who met the following criteria:
 Men and women, ages 25 to 60
 Annual household income of $30K or more
 Have eaten at least three times in a casual dining restaurant within the past three
months

They used a “rapid response” technique
Example 1
ORIGINAL
Knowing how many calories you need and how many calories you eat each day is an
important step in managing your health. Eating more calories than you need can lead to
weight gain and other health problems.
REVISED
Knowing how many calories you need is an important step in taking charge of your health.
Example 2
ORIGINAL
Calories are like a budget - you should only eat so many in a day. Knowing the amount of
calories in your food will help you “spend” your daily calorie budget wisely.
REVISED
Example 3
ORIGINAL
A simple rule of thumb is that most people need 2,000 calories or less a day. To find out
how many calories you need, visit www.choosemyplate.gov.
REVISED
Although the number of calories people need varies, a simple rule of thumb is that most
people need 2,000 calories or less a day. More information about your individual needs is
available at www.chosemyplate.org.
What we learned:

Keep messages POSITIVE: Messages that preach the consequences of too many calories
or contain negative words and phrases will be ignored.

Emphasize the YOU: Everyone wants to feel in control, so remind them that having
calories on the menu puts them in the driver’s seat.

Provide a RULE OF THUMB: The general guideline of 2,000 daily calories provides
context consumers need.

Remind them of their RESOURCES: … but don’t be too ‘bossy’ about when and how to
use them.

Respect the OCCASION: Dining out at a “sit down” restaurant is usually a special
occasion–analogies that sound like too much work (like label reading or budgeting) aren’t
likely to be successful.
Section 5:
Why is there variability of calories reported vs. calories served in restaurant meals?
And what impact will it have on the consumer if we sensationalize this reality?
Variability happens
 Our meals are handcrafted and made to order– unlike a highly-controlled assembly line of
a manufacturing plant (like packaged foods)
 Extreme variability is not okay … but some variability is to be expected
Ingredients: Even at its most basic form, many single ingredient
foods are not exactly alike.
Nutrition analysis: Any food analysis – even when done in a
lab – is not an exact science.
Food preparation: From cooking to portioning, preparing hand-crafted, made-to-order
meals can also contribute to variability.
How do we control for it?
–
–
Approved suppliers
Clearly defined product specifications
–
–
–
–
–
–
Rigorous nutrition analysis process, including both chemical and calculated
Skilled employees
Standardized recipe cards
Extensive training for restaurant staff
Restaurants equipped with scales, spoodles and other measuring devices
Line & alley checks
What if we sensationalize this reality?
Beware! Calories on Menus
Calorie Counts: How Accurate Are They?
When Nutrition Labels Lie
Calorie labels inaccurate,
experts say
Calorie counts found lacking
Counting of Calories Isn’t Always Accurate
To find out, Sonar Research fielded an online survey, exposing two groups of
consumers to one of two news messages: either positive or negative.
Negative messages will have a negative impact
 Negative coverage significantly decreases the intent to use the information
 Consumers who heard positive messages said they were 2.5 times MORE LIKELY
to use the calorie information they see on the menu
The bottom line
Some variability in the final prepared dish is unavoidable,
which means a little variability in the calories listed on menus is to be expected.
The calorie information on menus is reliable and valuable
in guiding a consumer’s choice.
Consumers need help understanding and using the calories they see on the menu.
Focusing on the potential variances will not benefit public health goals
and may make some consumers less likely to use the information.
Summary
What can food and nutrition communicators do?
Food and Nutrition Communicators can:

Help consumers understand what calories are and why they are important

Teach consumers how many calories they need each day, so that the calories they see on
the menu have context

Show consumers how to use the calorie information to select a meal that works for their
needs on that occasion

Educate consumers and the media on why some variability in calorie reporting is to be
expected

Ensure you have appropriate training, accurate ingredient and recipe information and
adequate assumptions to do calculated (software) analysis for restaurants (junk in, junk
out!!)
39
Resources for You
The full regulation is posted at fda.gov
More information about menu labeling can be found at www.Nutrition411.com (in the
“menu labeling” folder of the Educational Materials tab)

Restaurant Reality: a closer look at the inherent variability in restaurant food

Calorie Confusion: a review of the literature

Mixed Messages: exec summary of the media study by Sonar Strategies

Communicating Calories: consumer tested messages about menu labeling

Menu Makeover: a ready-to-use handout that helps consumers put calories to use
In Summary
Adding calorie content to menus is an important step to empower Americans when they
eat away from home.
Consumers will benefit most from this information if we teach them how to use it
through positive, relevant messages.
HMC
Produce
Survey
Results
January 2013
Contact Datassential:
Maeve Webster
802-430-7085
[email protected]
chapters
General Issues
3
Daypart & Menu Part Issues
11
Strategies & Impacts
16
Drivers & Challenges
19
Guest Issues
24
Communication
28
Internal & External Partners
31
Communicating HMC Efforts
36
General Issues
46
CURRENTLY Increasing Produce Use
Increasing produce is not a new
objective.
Nearly all of the HMC members have already begun
efforts to increase produce use in their operations.
Not only have most HMC members already begun to
increase produce use, but these activities have been
going on for over a year and, in many cases, for more
than two years.
Q: Have you already employed strategies to increase the use of fruits/vegetables?
Q: When did you begin or initiate your strategy to increase fruits/vegetables on your menu?
n=18
Current Achievement vs Ultimate Goals
HMC members have made great
progress toward ultimate goals.
To date, HMC members indicate their operations
have increased product use on average by 24%.
With ultimate goals targeting on average a 39%
increase in produce use, many operations
appear well on their way toward these goals.
A key issue to be addressed is the lack of any
clear understanding among 44% of target or
ultimate goal for produce usage increases.
Without any clear understanding of what the goal
is, it will be difficult for any operator to effectively
measure the success of these efforts.
Q: What is your ultimate goal with regard to increasing your use of fruits/vegetables in your operation?
Q: How much of an increase of fruits/vegetables use do you believe you have implemented to date, since the Healthy
Menu Collaborative was created two years ago?
n=18
“Was able to add two new salads and implement a seasonal vegetable addition to
the menu. We also added an upside down fruit cake and a fruit tart to the dessert
menu.”
“Offering unique side items from which guests can choose.”
“Introduced a concept that centers around the use of fresh seasonal produce and
whole grains while using sparingly to compliment entrees to balance nutritional
attributes. Changing menus to coincide with the seasons to focus on fruits and
vegetables that are at its peak of ripeness, flavor, abundance and favorable
pricing.”
Effective methods to increase
produce use
“Increase variety and number of fruit and vegetables. Nutritional strategy by
focusing the attention of our consumers on consuming more veggies/fruit.
Implementing new platforms of sandwiches, breakfast items, salads, soups and
sweet/savory desserts. Recipe innovation.”
“Adding oatmeal and dried fruit to breakfast; offering more bakery LTO's with fruit;
Breakfast Burrito LTO.”
“Offering more vegetable dishes with animal protein, but the animal protein is a
component of the dish , not the main ingredient.”
“It has been about introducing more vegetable focused dishes and sides versus
trying to argue against changing the standard of Identity.”
“Make it delicious First. The guest can not be forced.”
“Measure as a % of total sales.”
“Purchase data....sales data is too hard for us to collect.”
“Food purchasing, local produce purchases, nutritional analysis of recipes.”
“Monitoring raw purchasing of fruit and vegetables. Measuring increase sales of
items containing fruit and vegetables.”
Measuring success of
increased produce use
programs
“Daily POS reports.”
“Customer satisfaction results and lower food cost.”
“Sales numbers tell it all.”
“By how well the items sell and how incremental the menu items are.”
“Menu item sales and consumer feedback.”
“Reviewed by intercepts and take rates.”
“Use of production records captures volume used/served, but not consumption,
therefore we will soon be conducting plate waste studies.”
Share of Produce Use by FORMAT
Increases in produce use will likely
come at the expense of value-added
products.
Fresh produce accounts for the largest share of
produce use now and long-term goals aim to
increase that share of use.
For the most part, canned produce will likely
suffer the greatest share of use declines,
followed by frozen.
Q: Considering the fruits/vegetables you currently use in your operation, what share of those fruits/vegetables is
purchased in each of the following formats? Considering your goals for fruit/vegetable use, what share do you hope each
format will eventually represent?
n=18
Product HMC Members are USING MORE OF
HMC members are leveraging a
wide variety of produce as part
of their increase efforts.
Greens, potatoes, seasonal produce, berries and
squash are among the types of produce HMC
members are using more often throughout the
menu.
Q: What fruits/vegetables are you using more of or plan to use more of on your menu?
n=18
“Green vegetables..we do not have a format for fresh. must use frozen and
potentially battered veggies for healthier fried sides.”
“Highly perishable, short shelf life......lot's of waste.”
“Fruits in general are hard for me being in a steakhouse. I am using it in some
drinks and desserts but mainly as a garnish.”
“Dried beans and grains. Guest perception is still moving on these items.”
“Winter squash, root vegetables. Unfamiliar use and complexity of recipes.”
“Melons: quality and yield is currently a big challenge. Pre-peeled is not an option
due to quality and shelf-life issue. Skin is contaminated. Nutritional density is low.”
Produce considered difficult
to use more of
“Any sort of fresh lettuce, sliced tomato, etc. – from both prep and storage
concerns.”
“Eggplant -- difficult to cook and there are few if any frozen options on the market
that I would consider.”
“Avocado, asparagus because of high prices.”
“Anything that consumers cannot cook themselves and are not familiar with i.e
kohlrabi, rutabaga, etc. If it evokes bad childhood memories, we don't want to
touch it.”
“Brussel sprouts, new leafy green varieties, braising greens, etc. Casual dining
consumers less familiar with these items or have had bad experiences with them.”
“fresh - kids are not inclined to eat whole fruit. its better when the fruit is cut challenges here are labor, equipment, keeping fresh.”
Daypart & Menu Part
Issues
54
Lunch and dinner will lead HMC member efforts to increase produce use followed closely by
breakfast. Snacks will play a far more limited role despite fairly high perceived importance for AM and PM
snacks.
Daypart Role in Produce Use
*Among those menuing
**Top two box percentages; five-point scales
Q: What percent of each daypart will ultimately be impacted by your strategy to increase fruits/vegetables use on the menu?
Q: How important will each daypart be in your strategy to increase the use of fruits/vegetables on the menu?
Q: How easy is it to incorporate more fruits/vegetables into each of the following dayparts?
n=18
Lunch and dinner entrées will have the greatest impact with a la carte sides and appetizers also
playing significant roles. Breakfast sides will lead produce increase efforts in that daypart, with entrées and
breakfast sandwiches perceived as more difficult categories in which to increase produce use.
Menu Part Role in Produce Use
*Among those menuing
**Top two box percentages; five-point scales
Q: What percent of each menu part will ultimately be impacted by your strategy to increase fruits/vegetables use on the menu?
Q: How important will each menu part be in your strategy to increase the use of fruits/vegetables on the menu?
Q: How easy is it to incorporate more fruits/vegetables into each of the following menu parts?
n=18
EASY VS DIFFICULT Categories for
Produce Increases
Salads, sides and soup are
considered the easiest
categories to tackle.
Categories including breads, breakfast
entrées (already identified as a more
challenging category), seafood, deli
proteins, burgers and sandwiches
(lunch/dinner) are all considered far more
difficult with regard to increasing produce
use.
Q: Which of the following are the top three easiest categories to tackle as part of your strategy to increase
fruits/vegetables on the menu? Which are the top three most challenging categories?
n=18
“Salad program…vegetable fajita.”
“Vegetable hash added as breakfast side.”
“Adding a grilled vegetable Cobb salad to the new lunch menu coming out in
January.”
“Added fresh fruit and vegetables with burger and sandwich offerings.”
“Breakfast egg whites omelette with asparagus and roasted tomatoes.”
Example of an item/menu
part experiencing increased
produce use
“Power salad which uses fruits, vegetables, and dried fruits.”
“Breakfast burrito 2 month LTO used over 400K lbs diced veg.”
“Dinner entrees -- upped amount of veggie options by 200% since October.”
“Make your own stations.”
“Developing a bread based retail item that can cross multiple day parts that has a
vegetable/fruit component of approx. 35-40% of its total weight.”
“We are now requiring our restaurants to carry baby spinach.”
“In 2012 we added a small plates section to the starter page of our menu. In this
section we added 4 vegetable focused selections.”
“Roasted veg flatbread.”
Strategies & Impacts
59
Methods to Incorporate More Produce
Menu item creation, whether to
replace items or add to the menu,
will drive increased produce use.
Few operators seek to alter existing items or to expand
the menu by adding dayparts or menu parts.
Regardless of the tactic, in-house development will drive
most of the produce strategies going forward. Valueadded product is most likely to play a role for those
operators looking to alter current menu items.
In-house
Valueadded
products
Both
Creating new items –
replacing existing items
55.6%
11.1%
22.2%
Creating new items – add to
existing menu
61.1%
11.1%
27.8%
Altering existing menu items
38.9%
5.6%
33.3%
Expanding current menu part
55.6%
0.0%
22.2%
Adding new daypart
16.7%
0.0%
11.1%
Adding new menu part
38.9%
0.0%
5.6%
Q: What share/percent of your strategy to increase fruits/vegetables on the menu will employ each of the following techniques?
Q: For each of the following, will you focus on in-house development or value-added products provided by manufacturers or
other suppliers?
n=18
Areas EMPLOYED OR IMPACTED by Increased
Produce Use
Profit margins and price appear to be the two
areas HMC members believe will be most
impacted by the increased use of produce.
Based on other data collected, it appears HMC
members are concerned that both will be
negatively impacted.
Side menu prominence, prep techniques and
portion sizes are secondary areas likely
impacted by these efforts, though there is no
data to suggest the impact is perceived to be
negative. That said, prep skills were identified
as a challenge so the impact on preparation
techniques could be either a challenge or a new
creative opportunity.
Q: Which of the following will your strategy to increase fruits/vegetables on the menu employ or impact?
n=18
Drivers & Challenges
62
REASONS for Increasing Produce Use
Facilitating creativity is the
most significant driver for
increased produce use .
Other key drivers focus on the impact of
produce on the flavor, quality and
appearance of menu items.
It’s important to note that negative
drivers such as peer pressure, media
scrutiny and competitive activity are not
identified as significant reasons to
increase produce use.
Additionally, issues with price come up
repeatedly and the potential to increase
price points, the potential for increased
profit margins, and lower overall food
costs are all ranked low.
Q: Why are you engaging in a strategy to increase fruits/vegetables use in your operation?
n=18
Short-term Fad vs LONG-TERM TREND
Without a doubt, the HMC
membership believes increasing
produce is a long-term trend.
Q: Do you believe the focus on increasing fruits/vegetables on the menu is a short term fad that will eventually dissipate
or a long-term trend that will lead to changes in guest eating behavior overall?
n=18
KEY CHALLENGES to Increasing Produce Use
Identified as
single
greatest
challenges
The costs of fruits & vegetables is clearly the
most commonly identified challenge with
regard to increasing produce use.
That said, prep skills and guest demand, while
identified by fewer HMC members were the
two challenges most likely identified as the
most significant challenge to overcome.
Developing reliable supplier relationships,
guest push-back and the lack of reliable
seasonal produce sources do not appear to be
significant hurdles for the majority of members.
Q: What types of challenges have you or do you expect to encounter in your effort to increase the use of fruits/vegetables
on your menu?
n=18
“I believe I have convinced my team that the use of non-traditional burger
vegetables have wow factor for a burger menu.”
“Lots of emphasis on culinary skill training.”
“Fruits in general are hard for me being in a steakhouse. I am using it in some
drinks and desserts but mainly as a garnish.”
“Culture - that a bit of waste is normal with fresh vegetables.”
“Menu and recipe development by clearly describing direction, focus and
communication of core concept to highlight seasonal fruits and vegetables.”
Challenge operation
overcame
“Consistency of fruit and vegetable by sourcing the fruit/vegetables directly with
the growers.”
“Delivering a consistent product daily through further processed products.”
“Anecdotal thoughts from cross-functional groups as opposed to hearing the voice
of the customer.”
“Developing multiple uses and application for vegetables to eliminate waste.”
“Increased labor costs. I have worked with our produce vendor to peel and dice
fresh vegetables per our specifications and price constraints.”
“Customer demand. The choices we have put on are selling.”
“Prep: this was one of the largest hurdles but over the course of 2012 our kitchen
teams have adapted and been able to handle the increased prep and higher level
of techniques required by the new additions.”
Guest Issues
67
Perceived Guest INTEREST in More
Produce
Guest interest in more produce on the
menu is believed to be very high.
Virtually all HMC members indicated that guest
interest in having more produce on the menu
exists and half indicated it is very high.
Q: How interested do you believe your guests are in an increased use of fruits/vegetables on your menu?
n=18
APPEAL of More Produce for Guests
The vast majority of HMC members
indicate having more produce on the
menu is extremely appealing to guests.
Q: How appealing do you believe an increased use of fruits/vegetables on your menu will be to your guests?
n=18
INFORMATION Requested by Guests
Guests are most likely to
request information on
nutrition and freshness.
Other issues including local sourcing,
seasonality and organic appear to be
more niche issues rather than issues
impacting a majority of guests.
Nearly 90% of HMC members indicate
that a few or none of their guests request
information about the produce available
in the operation.
Q: What information do your guests request regarding the fruits/vegetables used in your operation?
n=18
Communication
71
HOW Guest Requested Information is
Provided
Most HMC members
provide information
online.
While online is the most common way in
which to communicate information
requested by guests, HMC members use a
variety of methods.
Q: How do you provide information to your guests about the fruits/vegetables used in your operation?
n=18
COMMUNICATING Increased Produce Use Strategy to
Guests
Increasing produce use is something
HMC members want to
communicate. Very few are not planning to
communicate these efforts to guests. Increasing
produce use is a flag to wave at a time when the
foodservice industry is under pressure or attack from a
variety of sources.
Social media
56%
On website
50%
Media advertising
Directly on the menu
44%
Limited time offers
39%
Press releases
33%
Table tents, posters, and other in-house signage
28%
Banners, posters, and other signage outside
28%
Other promotions (i.e. coupons, etc.)
28%
Special call out on menu board
22%
Using logos/icons on menu/menu board
22%
Brochures, etc. available on-site
22%
Special signage near or call out on drive thru menu board
17%
Special signage on buffet, salad bar, food bar, etc.
11%
By request only
0%
Q: Are you or do you plan to communicate your strategy to increase the use of fruits/vegetables on your menu to your guests?
Q: How do you currently or plan to communicate your efforts to your guests?
39%
n=18
Internal & External
Partners
74
“Marketing team.”
“Procurement division.”
“SVP of brand development and CMO .”
“Largest proponent is our client (CEO, COO, Chief wellness officer, HR) doctors,
etc.”
“Marketing Dept., Purchasing, Development and Client Relation Dept.”
Best internal partners for
produce efforts
“Purchasing.”
“Supply Chain and Regulatory group.”
“Purchasing, Marketing and our CI Partners.”
“Produce vendors.”
“Culinary staff.”
“The growers and manufacturers.”
“Our Suppliers and Farmers. The guest.”
“purchasing and marketing.”
BEST IN CLASS Manufacturers?
Clearly, some manufacturer suppliers
stand out more than others. The vast
majority of HMC members believe some manufacturer
suppliers stand out from the pack when it comes to
working with them on increasing produce use.
Many manufacturer suppliers were identified as “best in
class” by HMC members, but Haliburton, Costa Produce
and Dole were mentioned by multiple members.
Mann
Haliburton
Naturipe
Fresherized
Foods
Tayler Farms
Unilever
ConAgra
Costa Produce
Fresh Point
Dole
McCormick
Simplot
Escalon
Q: What share/percent of your strategy to increase fruits/vegetables on the menu will employ each of the following techniques?
Q: For each of the following, will you focus on in-house development or value-added products provided by manufacturers or
other suppliers?
n=18
“Vegetable/fruit side items that can also be utilized in different meal periods.”
“Split cases for small locations; Value add produce for small locations.”
“Breads: creating lower sodium bread products to hold fruit and vegetable
offerings in key meal periods..”
Challenges HMC members
have asked suppliers to work
on
“Pre-washing, using non-chlorine solution to sanitize the fruit/vegetables (such as
ozone water), better packaging, use of nitrogen for fast freezing, higher nutritional
value and ripeness of the product, non GMO seeding...”
“Supplying consistent products.”
“Flavor and value-add prep techniques - especially around grilling and
caramelizing.”
“We leverage suppliers who are ingredient focused and have a full range of
capabilities to provided us exceptional quality ingredients regardless of the target.”
“Specially cut fresh produce.”
ALTERNATIVE Supplier Relationships
Nearly 40% of HMC members have
engaged in an alternative supplier
relationship.
Many HMC members are looking beyond traditional
distributor and manufacturer relationships to facilitate
increasing the use of produce.
Q: Beyond manufacturers and distributors, have you entered into any other supplier relationships to help you meet your
increased fruits/vegetables use goals?
n=18
Communicating HMC
Efforts
79
COMMUNICATING HMC Activities
94% believe produce success stories should be shared.
Half believe these success stories should include individual member achievements (with permission), while 44% believe the
stories should be reported in aggregate only.
Key outlets for communicating these successes include HMC members (89%), industry trade groups (89%), professional
organizations (83%), and industry trade publications (72%).
89% believe other findings collected by the HMC should be shared.
Just under two-thirds believe this additional data should be reported in aggregate only.
n=18
a Datassential solution
Contact Datassential:
Maeve Webster
802-430-7085
[email protected]