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Foodservice by the Numbers: The Education Segment

Foodservice by the Numbers: The Education Segment

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Last Published: 04/09/2019

Foodservice by the Numbers: The Education Segment

Today’s Generation Z students want diverse and customizable offerings

 

Six in ten people claim that they are now offering new menu items that feature international flavors, according to a recent School Nutrition Association. Ethnic food is incredibly popular with Gen Z, as it's the most diverse generation with a desire for adventure in dining – even at an early age. An additional 26% of respondents say they are considering offering international fare or are planning to test out ethnic cuisine in the cafeteria.

Plant-based beverages, such as “almond milk” and “coconut milk”, consumption has grown by 550% in the past two years for Gen Z customers. Coconut oil, tofu and quinoa, among other plant-based ingredients, are also incredibly popular with this generation.

Answering the Call for More Customization

Fans of tailored experiences, Gen Z students seek customization while dining, and more and more schools are responding to requests for personalized meals. In fact, 68% of respondents in a recent School Nutrition Association report claim that they are offering made-to-order entrée bars and self-serve options that give students greater choice in what they eat.

Salad bars are one way that schools have been tailoring their selections – as Gen Z loves its leafy greens – but the emergence of “flavor stations” where students can customize their meals with various spices and seasonings, condiments and the like are also gaining

For more insight into what students want, download entegra’s brochure, Trends in Focus: Education.

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.

 

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