FOOD INDUSTRY NEWS NOVEMBER 2016
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INDUSTRY NEWS CHICAGOLAND’S ONLY FOOD INDUSTRY TRADE PUBLICATION SINCE 1982
AROUND CHICAGO .......................... 25 CHEF PROFILE ............................... 10 CHICAGOLAND NEWS ....................... 36 DINING WITH MS. X ......................... 38 NATIONAL NEWS............................. 37 NEWS NUGGETS ............................. 35 PEOPLE SELLING THE INDUSTRY ............ 8 TRAVEL: MAYFLOWER MYSTERY TOURS 40 DIRECTORY/CLASSIFIEDS .............. 41 -46
FOUNDED 1982
NOVEMBER 2016
FRESH, LOCAL KIOSKS
The New Consumer Expectations That Drive Foodservice Trends This year’s Culinary Visions™ Panel collected insight from a wide range of creative experts to understand what values are shaping modern consumer food trends. They asked over 2,000 consumers about their dining preferences away from home: 1) Unforgettable Food Experiences & Food As Fuel. Consumers love fully-immersive experiences such as food festivals, street markets, and mobile food trucks. 2) Loving It Local AND Exploring the World. Continued desire for local and sustainable food has shown that consumers are willing to pay more for locally sourced food when dining out. 3) Healthfully Delicious AND Luxuriously Indulgent. Diets are out but consumers expect meals to be both healthy and delicious when dining out. 4) Childlike Delight & Adult Sophistication. Nostalgia has never been stronger while dining out. Consumers crave foods from their childhood and simpler times 5) Refined Minimalism AND Homespun Kitsch. Consumers like fresh ingredients prepared with simple techniques and elegant presentations. – Source: Culinary Visions™ Panel.
nov 2016 1-8.indd 1
Don’t think of the Farm■ Power consumption for er’s Fridge kiosk as a vendeach machine is very low, ing machine. It’s a veggie usually under $25 worth of machine. Made from reelectricity a month. claimed wood (provided Farmer’s Fridge gets fresh by Modern Urban Woods produce every morning, usof West Chicago) and even ing local and organic ingresome recycled materials, dients as much as possible. each one is unique and usTheir selections incorpoer-friendly. rate things like superfoods, The Farmer’s Fridge packnuts and seeds. ■ Everything is made from aging is made from BPAscratch and ready to deliver and Phthalate-free plastic, Glenbrook Hospital’s Farmer’s Fridge kiosk to kiosks by 5 a.m. the most recyclable plastics on the market. Its extremely low oxygen ■ Salads arrive by 10 a.m. diffusion rate allows far less oxygen ■ Freshness counts, but so does feeding people. Unsold salads are donated to through than standard food packaging a local food pantry. to keep food fresh longer. ■ The Farmer’s Fridge kiosk accepts all ■ Farmer’s Fridge delivers menu items major credit cards. Monday through Friday when they are ■ Touch screens and bar code scanners most in demand. Consumers can still for coupons and email receipts make find our offerings over the weekend, it super user-friendly. as they stay at peak freshness for ■ Product images, nutrition and ingrethree days. dient information are easy-to-read so Farmer’s Fridge products are available consumers can see what’s there. either in kiosks or on counters through■ You can buy multiple items at once. out Chicago and surrounding suburbs.
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