Foodservice Equipment & Supplies

JUL 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

Issue link:

Contents of this Issue


Page 17 of 119

● ● ● ● ● ● ● ● ● trends FE&S reports on the hottest trends in tabletop design, concept development and other areas of the foodservice industry — both at the back and front of the house. by Amelia Levin Generation Z: Today's College Consumer 16 • FOODSERVICE EQUIPMENT & SUPPLIES • JULY 2017 FE&S examines the explosive growth of Generation Z, the group primed to be the next big foodservice customer, possibly more so than Millennials. They continue to draw the attention of operators from all segments — and rightfully so. Many are already in college, with some younger Gen Zers still prepping for higher education. ● Low prices ● Menu variety and customization ● Overall value ● Convenience/all-day offerings ● Technology/mobile and app ordering ● Speedy service ● Healthy and natural, "clean" foods ● Vegetarian, vegan and other special diet-like offerings ● Environmental and social consciousness ● Transparency Source: Technomic Gen Z Consumer Preferences ● Customizable options ● Bold flavors and textures ● Authentic ethnic influences ● All-day breakfast ● Snack options such as pizza, baked goods, doughnuts and sandwiches ● Vegetarian and vegan options Menu Considerations Functional Eaters Dubbed "Functional Eaters," Gen Z skews a bit lower income-wise; they eat meals and snacks on the go, expect speed and accuracy from restaurants and tend to care more about convenience than the next new food trend or nutrition. Source: Technomic Tech Takeover The first truly digital generation, Generation Z customers expect tech- nology-friendly service in all restaurants, especially through online ordering and mobile payments, according to Andrew Freeman & Co. Gen Z and Snacking Gen Zers and Millennials drive the snack-as-main-meal trend according to The NPD Group. Research shows a shift toward fresh foods and foods with a healthy halo, which may explain why fresh fruit and refrigerated yogurt rank among the top snack foods included in main meals. As Gen Zs and Millennials age and move through different life stages their interest in consum- ing snack food at main meals is expected to continue. GEN Z AT-A-GLANCE ● Born between 1993 and 2010 ● Estimated at 69 million people, this generation should surpass the numbers of previous generations, according to U.S. Census data. Pew Research expects Gen Z will hold a 40 percent share of the U.S. workforce by 2020. ● Nicknames: Post-Millennials, Centennials, Digital Natives, Neo-Digital Natives Equipment Considerations: ● Multi-use equipment (flattop grills and planchas, combi ovens, flexible stovetops) ● Plug-and-play flexibility ● Energy efficient pieces ● Juice and beverage equipment ● Wood- and gas-fired dome pizza ovens, used for breakfast, vegetables and other dishes Design Considerations ● Counter-style seating ● Communal and social seating ● Lounge seating ● Charger plug-ins ● Digital menu boards ● Super bright, open kitchens and food prep lines ● Composting and demonstra- tion of waste consciousness ● Natural materials and reclaimed wood ● Eclectic seating ● Quirky and unique designs ● Integrated online ordering and in-store technology

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - JUL 2017