 |
 |
|||||||||
 |
 |
 |
 |
|||||||
 |
 |
| ||||||||
 |
|
|||||||||
 |
|
|
|
|
|
|
||||
| ||||||||||||||||||||||||||||||||||||
|
The Herman Trend Alert November 1, 2006 Eating Patterns Changing Consumers have accepted the fact that burgers, fries, and soft drinks are not health food or even healthy food. However, with the latest successful US introductions of Denny's "Grand Slams" and Burger King's "BK Stackers," the latter featuring three hamburgers, three pieces of cheese and four strips of bacon, consumers have clearly chosen to say to the nutritionists, "Forget about it." And those sentiments have been echoed by some top-of-the-line restaurants like Fleming's Steak House. According to their Corporate Chef, Russell Skall, "Low fat menus are not successful." Looking at the menus of many other restaurants, that attitude would seem to be the rule. Applebee's, Ruby Tuesday, and Olive Garden have all reduced their low-fat offerings. And portions are enormous. For most of us, those portions are twice the size of servings from the previous century. Some Baby Boomers and World War II generation folks who grew up being members of the "Clean-Plate Club" are cleaning their new plates, even though the quantity of food on those plates is more than before. Others have found a different solution: "Half to go is 'huge'," Skall adds. Many patrons ask for "to-go" boxes when the food arrives at their table. In the supermarket, we have more so-called "lite" foods than ever before, yet more widespread obesity in the population as well. Perhaps some people are choosing to eat lower fat at home and "treat themselves" at restaurants. On the healthier side of food trends are more vegetarian menu offerings---not necessarily lower in fat. Organically grown produce and meat is gaining popularity. "New Zealand will go all-organic in about two years," shares Skall. Roasted, grilled, and broiled are the three methods of cooking most favored by upscale restaurant patrons. This same segment also appreciates fresh ingredients and that means "locally grown". Two distinct camps of restaurant patrons are emerging: some would characterize them as the conscious and the unconscious, the "let's-stay-healthy-because-we-want-to-live-long-and-healthy-lives folks" and those who say "I don't want to 'deprive' myself of the pleasure of eating what tastes good to me." Society will pay the ultimate cost.
© Copyright 1998- by The Herman Group, Inc. -- reproduction for publication is encouraged, with the following attribution: From "The Herman Trend Alert," by Joyce Gioia, Strategic Business Futurist. 1.336.210.3548 or https://hermangroup.com. To sign up, visit https://HermanTrendAlert.com. The Herman Trend Alert is a trademark of The Herman Group, Inc."
HEAR JOYCE SPEAK TOMORROW AT 11:30 AM EDT
GET COACHING FOR YOUR PEOPLE FOR LESS THAN $1/DAY!
JOYCE IS ON THE RADIO EVERYDAY NOW To read this Herman Trend Alert on the web: https://hermangroup.com/alert/archive_3-29-2023.html.
Herman Trend Alerts are produced by the Herman Group, strategic business futurists, Certified Management Consultants, authors, and professional speakers. New subscribers are always welcome. There is no charge for this public service. The Herman Trend Alert is read by over 30,000 people in 90 countries, including other websites and printed periodicals. Click here to sign up for the Herman Trend Alert. Do you enjoy receiving this weekly e-mail update? Contact us about our co-branded Herman Trend Alert service.
|
 |
|
7112 Viridian Lane |
|
Web site design by WebEditor Design Services, Inc.
Subscribe or Unsubscribe to weekly Herman Trend Alert