The Multi-Unit Foodservice Operators Conference, or MUFSO, as it\u2019s more informally known, was held earlier this September and highlighted a lot of up and coming food trends making their way through the foodservice industry. While some trends come and go after just a few months, the trends seen as this year\u2019s MUFSO highlight a general shift among diners that seems to be here to stay. This post from Nation\u2019s Restaurant News highlighted a few of the top trends seen at the conference, and what they mean for foodservice operators.<\/p>\n
One of the biggest shifts that\u2019s been seen in the foodservice and restaurant industry of late is that of diners\u2019 preference towards locally sourced ingredients. More and more, people want to know where their food is coming from and are leaning towards chains and menu items that source their ingredients from the local community. Customers are also looking for \u201ccleaner\u201d items, and food items that highlight what\u2019s not inside more than what is. Foods that can tout all-natural, GMO free, gluten-free, and non-processed ingredients are higher on the popularity scale among many diners lately. For more on growing trends in the foodservice industry, read on.<\/p>\n