According to Technomic research, two in five consumers say that healthy options are tastier at restaurants now than they were two years ago. Half of consumers would like restaurants to offer a wider variety of vegetarian entrees, according to Technomic’s 2017 Center of the Plate: Seafood & Vegetarian Consumer Trend Report. Through programs like entegra Procurement Services, restaurants can affordably make great strides in innovating nutritious plant-based dishes that are filling and healthy.
These trends are due, in part, to the shifts in how consumers define health. It is not only what is not in the food (fat, sugar, calories). Today, more consumers are reading labels looking for the most nutritious options when they make their food choices. These consumers want maximum health benefits, via vitamins and antioxidants, with minimal processing and fewer ingredients overall. They want healthy proteins without the saturated fat. They are turning away from meats and fried offerings.
By consolidating a stable of suppliers whose offerings include traditional, organic ingredients, such as grains, beans and lentils, entegra helps operators provide what consumers are looking for in their dining experience. This new wave is helping to remove the previous perception that you had to trade healthy for tasty. Now, 43% of consumers say that they now order healthy items at restaurants simply because they like them. Chefs are using sustainable and clean ingredients from companies like entegra’s supplier partners, such as organic grains and flours from Bob’s Red Mill, or clean label chicken from Koch Foods.
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.