Operators in colleges, universities and healthcare facilities are reacting to rising expectations for takeout and delivery food. Studies show that 35% of consumers understand that it is more convenient to order food for delivery rather than takeout due to speed and convenience. Traditional dining behavior has changed with the proliferation of food delivery apps and third-party delivery services. Virginia tech just teamed with a Google affiliate to experiment with food delivery by drones. Rice University offers food services that are employing food packaging and product performance to meet thee needs and expectations of this ever changing food service industry.

Key Takeaways:

• Thirty-five percent of customers say it is more convenient to order delivery than it is to opt for take-out.
• Mobile apps and third party delivery operators have significantly changed the landscape of food delivery.
• Virginia Tech allied itself with a Google affiliated company in a bold enterprise to deliver food by drone.

“According to the Technomic 2017 College & University Consumer Trend Report, 46% of college and university students’ meals are taken to go and 17% are delivered. At Rice University in Houston, retail food concepts in the Rice Student Center are geared to turn around orders quickly and pack them in sturdy, good-looking and sustainable to-go food containers.”

Read more: http://www.foodservicedirector.com/sponsored-content/featured-content/articles/takeout-goes-fast-fresh-eco-friendly

The preference in beverages have changed dramatically in recent years. While a couple of years ago, young Americans chose to drink sweet carbonated drinks, now the same age group opts for more artisan, lower in sugar beverages.Many 20 – 30 years old people drink home made soft drinks than before.
Water based fruit and vegetable based beverages together with hot and iced tea and coffee are leading the sales. One of the big changes in marker is cold brewed coffee. Cold brewed coffee can help increase the sales even in restaurants. Big chains like Panera Bread add beverages lower in sugar and display the ingredients including sugar content on the menu.
Rebuilding beverage menu to new, modern beverages like artisan iced teas, cold brewed coffees, artisan sodas and aqua frescas can help restaurant industry.

Key Takeaways:

• Smart marketers are shifting with the hotter weather, to offer cooling options, like ice coffee and tea.
• Research from Chicago-sourced “Datassential” shows that almost 25000 food chain restaurants and independent food venues now offer cold coffee options.
• One restaurant proprietor noted that the brew was especially popular with 20-30 year old customers.

“Ubiquitous in coffee shops, cold brew is growing dramatically in restaurants, although from a small base.”

Read more: http://www.nrn.com/sd-coffee-fsvoice/building-successful-beverage-menu