Foodservice

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American menu development relies on the evolution of trends. While we may roll our eyes at Starbucks’ Unicorn Frappuccino, or any “next trending ingredient” for that matter, trends are, after all, what keep the foodservice market dynamic, competitive and enticing.

The pumpkin spice latte, the McRib, the $5 foot-long. Some limited-time offers (LTOs) are memorable affairs, where customer loyalty elevates them to full-time offerings or an eagerly anticipated annual craze.

How do we as an industry find the white space to grab the consumer’s attention and share of stomach? One answer can be through special innovative menu items which the industry terms Limited-Time Offers (LTOs).

This year’s judges recognized 36 FABI Award products for their positive benefits to restaurant operators and consumers.

In advance of the new school year, Schwan’s Food Service officials discussed everything from culinary trends to clean label product development during the School Nutrition Association’s (SNA) Annual National Conference and exhibition in Atlanta.

To help foodservice decision-makers deal with concerns such as increased competition, rapidly changing tastes and trends and rising rents and wages, Tyson Foodservice, Springdale, Ark., says it recast its business as a customer-centric enterprise “that understands what’s ‘on the line’ for operators.”