Panelists discuss using trends to develop growth strategies
Panelists discuss using trends to develop growth strategies
MONTEREY, CA -- A panel of industry leaders came together for the opening general session at the Produce Marketing Association's 2006 Foodservice Conference & Exposition to share insights into how to best corral the considerable opportunities that exist to increase the sale of fresh produce to foodservice.
The assembled panelists were Tony Baker, executive chef at Montrio restaurant, located here; Mark Erickson, vice president of continuing education for the Culinary Institute of America; Pam Parseghian, executive food editor for Nation's Restaurant News; and David Parsley, senior vice president of supply chain management for Applebee's International Inc. PMA President Bryan Silbermann and Hudson Riehle, senior vice president of research for the National Restaurant Association, were speakers at the session.
Mr. Riehle shared data which revealed that restaurant industry sales -- which include revenues from venues such as drive- through, delivery, curbside service and military -- this year would total $511 billion. With 12.5 million employees working in 925,000 restaurants, the sector is the largest private employer in the United States.
Mr. Riehle said that data collection in 1970 showed that the overall sector accounted for $42 billion in revenue. The sector has been on a growth incline for the past 15 years, and data showed that the categories of snacks and non-alcoholic beverages are experiencing the strongest growth.
Data also indicate that menu price inflation is higher now than in the early 1990s. Rising interest rates have an adverse affect on the restaurant business.
During the panel discussion, Mr. Erickson said that having options on the menu is important, but added that restaurants need to have options that taste good. "Having steamed broccoli isn't enough -- it has to taste good," Mr. Erickson said.
Mr. Riehle said that locally grown produce "is becoming more important to the consumer."
He added, "Children of [baby] boomers are savvy. The lexicon of menus and a web site is important." He noted that to find innovation, foodservice operators should check out colleges and universities because they are the "bellweather of the industry."
Ms. Parseghian said that even "one or two" particularly healthy items on a menu indicate concern toward a restaurant patron's health.
Mr. Parsley said that Americans have hang-ups that interfere with the dining experience. "We just can't can't enjoy our food without feeling guilty about it."
Mr. Riehle said not to take the "build it and they will come" approach. He said that it is important to do the necessary research first because "one size does not fit all."
He added that produce "is positioned perfectly for the next decade."
The assembled panelists were Tony Baker, executive chef at Montrio restaurant, located here; Mark Erickson, vice president of continuing education for the Culinary Institute of America; Pam Parseghian, executive food editor for Nation's Restaurant News; and David Parsley, senior vice president of supply chain management for Applebee's International Inc. PMA President Bryan Silbermann and Hudson Riehle, senior vice president of research for the National Restaurant Association, were speakers at the session.
Mr. Riehle shared data which revealed that restaurant industry sales -- which include revenues from venues such as drive- through, delivery, curbside service and military -- this year would total $511 billion. With 12.5 million employees working in 925,000 restaurants, the sector is the largest private employer in the United States.
Mr. Riehle said that data collection in 1970 showed that the overall sector accounted for $42 billion in revenue. The sector has been on a growth incline for the past 15 years, and data showed that the categories of snacks and non-alcoholic beverages are experiencing the strongest growth.
Data also indicate that menu price inflation is higher now than in the early 1990s. Rising interest rates have an adverse affect on the restaurant business.
During the panel discussion, Mr. Erickson said that having options on the menu is important, but added that restaurants need to have options that taste good. "Having steamed broccoli isn't enough -- it has to taste good," Mr. Erickson said.
Mr. Riehle said that locally grown produce "is becoming more important to the consumer."
He added, "Children of [baby] boomers are savvy. The lexicon of menus and a web site is important." He noted that to find innovation, foodservice operators should check out colleges and universities because they are the "bellweather of the industry."
Ms. Parseghian said that even "one or two" particularly healthy items on a menu indicate concern toward a restaurant patron's health.
Mr. Parsley said that Americans have hang-ups that interfere with the dining experience. "We just can't can't enjoy our food without feeling guilty about it."
Mr. Riehle said not to take the "build it and they will come" approach. He said that it is important to do the necessary research first because "one size does not fit all."
He added that produce "is positioned perfectly for the next decade."
