The foodservice industry, particularly in the United States, dishes out several dishes that are so popular and to the point, some of them are adopted as American classics. Considering the sheer number of restaurants out there and the options that come with each dish, the industry can be accurately dubbed a versatile and dynamic sector.
The food item that stands out in the sector is vegetables. Although there is a vibrant history of plants, spices, and herbs as part of traditional eating habits, vegetables have gained a growing interest in recent times as various innovative methods are being used to make them far more palatable than they are already. This has granted an opportunity that allows for an increased variety of plant-based proteins available as substitutes for the popular meats.
As vegetable eating habits continue to evolve, restaurant owners, suppliers, and vendors, have to keep up with the many changes and developments happening in the industry. To take full advantage of the shifty landscape, it is important to be knowledgeable around the eliteness of the foodservice insights that are available.
To draw a better picture of the fascinating world of vegetable trends in the foodservice market, Brizo, a leading market analytics platform, provides comprehensive data regarding the industry’s hotspots. With this data, vendors can get a better picture of the advantages that come with the high-level usage of vegetables.
Consumer Vegetable Trends
As more and more customers have become aware of the health dangers of excessive meat consumption, they have taken it upon themselves to seek out alternative dietary options that involve the consumption of healthy but delicious vegetables. This change has been frequently observed in the United States, which is one of the leading meat-oriented nations in the world.
According to the data compiled by Brizo, there has been a surge in the sales of vegetable-based products in the American foodservice industry. The number of customers willing to try out dishes that contain vegetables has also steadily grown over the years as people become more passionate about trying out different recipes that contain vegetables in place of meat.
The analysis continues to reveal that the increasing use of vegetables for dietary replacements, especially when it comes to snacks, has made a considerable contribution to the overall consumption of vegetables in the last two years. This is due to the fact that customers are gravitating more towards the healthy snacks that contain of vegetables, such as vegetable chips and veggie bowls.
Veg Supplier Trends
Gone are the days when vendors and suppliers stick to the traditional methods of preparing vegetables for consumption. The revenue report states that the vegetables sold in the market nowadays are subject to several transformational changes which make them a lot more attractive to customers.
As a result of the trend, vendors have become more competent in their vegetable handling processes. This elasticity of the vendors has made way for meals that have vegetable components involved, which tend to be both creative and irreplaceable.
The variance in servings also plays a significant role when it comes to vegetable sales as customers tend to look for filling meals with a lot of vegetables. What’s more, a mixed delivery option seems to have been added to the menu in order to get hold of more and more customers. This further allows for an increase in the so called ‘veg-based’ consumptions
Technology Trends
The growing use of vegetables in the foodservice industry has generated an urge for technology related trends in the sector. According to Brizo, the number of restaurant technology providers has grown considerably in the past few years to meet the industry’s growing needs.
Since innovation is important in order to keep up with the ever changing trends and customer demands in the foodservice industry, technology providers are offering different services to cater to the need for upgrades in kitchen infrastructure and equipment. This enables vendors and restaurant owners to exploit more efficient cooking methods while making the best use of vegetables to be served to customers.
From a safety point of view, smart-tracking tools for vegetable harvesting have emerged, which helps in enhancing the quality control and food safety standards of vegetable production. Furthermore, devices like robotic automation for inventory and weighing tones can be used in order to reduce cost, improve storage and reduce the wastage of produce.
Concluding remarks
The concept of vegetables taking over the foodservice industry is indeed real, and it is simply unavoidable. Therefore, armed with the right elite foodservice insights, there is enough potential for vendors to use this shift in the trend to turn it into a profitable venture.
With the help of such insights, restaurant owners can build a more personalized dining experience as they have better insights into customer needs. As a result, the prices of the vegetables may remain stable, the net margin may increase, and suppliers should have a better understanding of what customers are looking for. The key to succeeding in this market, however, is to make sure to stay aware of the latest vegetables trends.
