Do resort guests want to indulge in decadent and excessive meals when on vacation? While that may have been the assumption in the past, those in the leisure foodservice segment are seeing that conscientious health and wellness choices are moving from a trend to a staple. Resorts are becoming more aware of and accommodating to those with dietary restrictions or who are simply health-conscious. As a result, menus must include a variety that will satisfy all tastes.
Menu creation should be health-driven, but not boring. Little changes like smaller portion size options and additional vegetable sides can illustrate your commitment to healthier lifestyles. Also, highlighting local ingredients and emphasizing made-from-scratch dishes shows your pledge to freshness and regional sustainability.
Entegra Supplier Insights:
- General Mills® is seeing a strong demand for its natural and organic brands, such as LaraBar®, Food Should Taste Good® and Annie’s®. These are all “clean-label” products that Gen-X travelers are looking for.
- Koch Foods® offers a full line of items that are key to the leisure and entertainment food service market. Breaded tenderloins, fully cooked bone-in and boneless wings are favorites in the taverns, food courts, midways and concessions areas. The younger demographic will love the fully cooked breaded nuggets and chicken fries. The fresh or frozen portion control breasts and bone-in whole bird equivalent products supply both casual and premium level catered events, and the fully cooked grill-marked filets help to expedite sales during peak seasonal periods.
Entegra Procurement Services regularly publishes blog posts on food trends and innovations in food services. Entegra is more than a group purchasing organization (GPO): Our team of procurement specialists implement strategic sourcing to bring the most value to your business. We help our clients, in many segments ranging from the healthcare supply chain to restaurant supply, to cut costs and consolidate their portfolios.