ROSEMONT, IL - Are you here for the inside scoop on our industry’s latest and greatest? Then you have come to the right place. This time, US Foods is making headlines as the foodservice partner has released its Fall Scoop, themed “Next-Gen Ideas for Next-Gen Diners.” This 10th anniversary issue of Scoop features 23 products created with Gen Zers and Millennials in mind.
“We’re bringing fresh ideas to our operators that provide the labor savings and versatility they need today with the innovation they’ll need moving forward as they cater to the next generation of diners,” said Stacey Kinkaid, Vice President, Product Development and Innovation, US Foods. “To support our Fall Scoop theme, ‘Next-Gen Ideas for Next-Gen Diners,’ we also incorporated feedback from our very own US Foods Scholars. US Foods Scholars are Gen Z and Millennial culinary students who have won scholarships and professional development opportunities from US Foods to fulfill their culinary education. It was exciting to watch them engage with the products and reinforce our insights.”
With more than half of the nation falling into the Millennial generation or younger, the next generation is the largest age group of diners who can drive important revenue opportunities for operators, a press release noted.
“Diners of my generation want to experience something new and different when they go out to eat,” said Reagan Harvey, US Foods Scholar.
As more than half of Gen-Z diners say they prefer trying new foods from menu items that are somewhat familiar, this year’s edition of Fall Scoop features a unique spin on popular consumer favorites. An example of US Foods’ Traditional Foods with a Twist is the Cross Valley Farms® Shaved Purple and Green Brussels Sprouts.
The Fall Scoop also features a number of products that are made sustainably and provide a positive impact, including:
- Molly’s Kitchen® Plant-Based Italian-Style Saus’ge Topping
- Molly’s Kitchen Meatless Breaded Wings
- Valu+ Plus™ Molded Fiber Hinged Containers
“What is most important to my generation is sustainability. Having clean foods from what you order to what you put out needs to be very ethical,” explained US Foods Scholar Stevani Flahaut.
Lastly, the new Fall Scoop lineup emphasizes products inspired by social media, as operators look to capitalize on rising consumer trends.
“Our generation tries new dishes based on social media. We are a ‘trending’ generation,” said Angel’o Hill, US Foods Scholar.
So, how will you wield these items and insights to your advantage? ANUK will be here to report no matter what.
