Top Takeaways from Foodservice 2023

It’s been 2 weeks since we were together in Monterey for the record-breaking Foodservice Conference. As we reflect on the highlights, here are some of the biggest takeaways from our education sessions.??

Labor and retention?

Art Kilmer of P.F. Chang's told us that not only is technology the number one force of change in the foodservice space – for both industry and consumer, it can also be a solution for some of our biggest challenges – like labor.? Kilmer spoke about the great turnover challenge and encouraged to reframe it as a retention problem.? It’s not about how not to lose people, it’s about how to keep people on your team.? How can we do that? Simplification, streamlining processes, and finding ways to help people focus a bit so they can become more efficient and more disciplined.? Menu implementation is one way to do this,? reducing SKUs, taking away single use ingredients means that people can focus on the quality of work and hopefully, feel more fulfilled.??

Food(service) is medicine?

Chef Nazim Khan, CEC, WCEC, WCMC of Bryan Health led the audience through a cooking demo of Chickpeas in 3 Ways. (He was going to do 10 ways but didn’t have time!) Not only did Chef Khan talk about the importance of diversity in food from flavors, to textures, to usage and more, but he also spoke about the importance of food in health and healthcare.? Friday’s Technomics Research, LLC. expert shared that 53% of consumers plan on eating more healthy foods over the next 5 years and 45% are eating more now than compared to 2 years ago. He also shared that functional claims are perceived as healthier so when marketing the health benefits, educating consumers on how products are “immune boosting” or that they “aid in digestion” are effective in grabbing attention (and appetites).??

Gen Z (and after) will shape foodservice??

In 2030, Gen Z will reach the peak age range for highest foodservice use according to Technomics, but even before then, don’t discount the Gen Z impact on what and where their families are eating.? K-12 Foodservice pros were on site and sharing the unique opportunity for getting produce on the plate for school-aged children.? Not only are these K-12 Foodservice experts large-volume buyers, but they’re also exposing young people to produce early, helping to start healthy habits and develop the palates of future consumers. One of the K-12 speakers, Diane Grodek , the executive chef for the Austin School District in Texas feeds 73K students, 10 million meals annually and brought in 708 items from connections made at the FSC conference last year.? It’s not just about volume, though, it’s about experience, said Bertrand Weber of Minneapolis Public Schools .? They engage young diners with taste tests, exposing them to new textures and flavors and involve them in naming items for the menu.? A kale and apple salad has been dubbed “Green Lava Salad” with student input.???

There were so many more great insights shared at the conference.? If you were with us, what is still on your mind?? #FSC2023 ?