Here are the most popular foods for those watching NCAA Basketball Tournament

 

There is but one problem in the Grocerant Guru’s house this time of year.  That problem is a desire to consumers some of all the top popular foods for watching NCAA Basketball Tournament every game! Even with family and friends visiting, watching are rooting for teams they some never even heard of all of the popular food at one sitting is simply too much.  I will note he and his friends are now old!  No matter how much they don’t want to be this time of year.

The question is which of these popular food items are you selling, delivering, or bundling to edify your customers experience watching the game at home or at your location? 

All that said, while there isn't an official ranking of the top ten, here are some popular foods for NCAA Basketball Tournament gatherings according to recent grocerant scorecards and google:

Pizza: A college staple, perfect for feeding a crowd with various topping preferences

Wings: A game day favorite, though maybe get boneless for less mess

Nachos: A build-your-own crowd-pleaser with chips, cheese, and various toppings

Dips and Chips: Easy finger food, with options like queso, guacamole, salsa, or hummus with various chip options

Burgers: Great for grilling or a fancier option with toppings like bacon and guacamole

Cheesy Appetizers: Crowd favorites include mozzarella sticks, cheese fries, or jalapeno poppers

Snack Mix: A customizable mix of salty and crunchy snacks like pretzels, popcorn, nuts, and Chex Mix

Sliders: Mini burgers perfect for party portions

Appetizer Sampler Platter: Offer a variety of finger foods like veggies and dip, mini quiches, or pigs in a blanket

Local or Themed Food: Show team spirit with regional favorites or dishes inspired by the teams' mascots

Looking for success clues of your own? Foodservice Solutions® specializes in outsourced food marketing and business development ideations. We can help you identify, quantify and qualify additional food retail segment opportunities, technology, or a new menu product segment.  Foodservice Solutions® of Tacoma WA is the global leader in the Grocerant niche visit us on our social media sites by clicking one of the following links: Facebook,  LinkedIn, or Twitter

 

With Arby’s Help you can Toast Your Friends

 

There is never enough time to lift a glass and toast your friendships.  Now there is a new way you can do it as for a limited-time there is a limited-edition Arby’s Smoked Bourbon; that is infused with the same smoked oak as its Smokehouse Sandwiches. Now you have to love that! That my regular readers is CRAVEABILITY.

Now customers who crave the flavor of Arby’s Smoked Brisket Sandwich may want to pair it with a shot of the chain’s new branded smoked bourbon. They can do it!

So, following on the success of its French fry-infused vodka last November, the Atlanta-based fast-food chain announced the launch of limited-edition Arby’s Smoked Bourbon on Monday. It’s available beginning Wednesday exclusively at ArbysSmokedBourbon.com for $60 plus tax.

In case you do not remember, on its first day of sale, Arby’s Curly and Crinkle Cut Fry Vodka sold out in minutes.

So, to create the bourbon, Arby’s partnered with custom craft distiller Doug Hall, CEO and co-founder of Brain Brew in Cincinnati. Hall captured the flavor of the chain’s signature Smoked Brisket and Real Country-Style Rib sandwiches, both of which are layered with meats that are smoked long and slow at Sadler’s Smokehouse in Texas and distributed to Arby’s locations.

If you like Arby’s you will like knowing that the smoked bourbon is infused with the same flavor as the meats. To create the flavor, American oak is smoked with hickory, mesquite and pecan smoke at Sadler’s. The smoked oak is placed in the bourbon and Brain Brew finishes the smoking process and bottles the spirit.

Arby’s suggests pairing a glass of the smoked bourbon with either the rib or brisket sandwich to get the full experience.

Jim Taylor, president of Arby’s, stated, “After our successful vodka launch last year, we knew we wanted to release another unexpected liquor that our fans of legal drinking age can responsibly pair with our menu items. “Arby’s smoked meats are the cornerstone of our brand, so why not use our expertise to create a delicious smoked bourbon that complements the flavors and enhances the experience of enjoying our Smokehouse Sandwiches?” 

As was the case with its vodka, Arby’s expects the branded bourbon to sell out quickly, but a second drop is planned. Consumers that sign up to become an Arby’s member before Oct. 19 at 11:59PM ET will get early insight into when there will be a second chance to score a bottle.

Foodservice Solutions® specializes in outsourced business development. We can help you identify, quantify and qualify additional food retail segment opportunities or a new menu product segment and brand and menu integration strategy.  Foodservice Solutions® of Tacoma WA is the global leader in the Grocerant niche visit us on our social media sites by clicking one of the following links: Facebook,  LinkedIn, or Twitter

Food Demographics Indicate Customer Migration

 

Yes, the times they are changing once again. Looking a customer ahead many times means just looking at today’s consumers path to purchase and follow the customer the according to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®. At other times it requires taking a look back then you can look forward according to Johnson.

If you want to make inroads with Gen Z the customer of tomorrow. UNiDAYS recently found attitudes and behaviors of Gen Z consumers while stifled like all other by the pandemic, they found four key themes food retailers should pay attention to and our team they deserve a second look now:

1. Move Past the Broke Student Mentality

According to the report, 78 percent of Gen Z’s spend the majority of their money on food. However, Gen Z has already proven to be more financially savvy than their Millennial counterparts. So, even though they have the money to spend, they want to be careful about how they spend it.

2. Community-Based Incentives Are Key

Nearly 93 percent of Gen Z’s say they “are more likely to try a restaurant that offers discounts.” UNiDAYS recommends creating a personalized experience for students in a scalable way. Out of the Gen Z-er’s surveyed, 41 percent said they learn about new menu items in the restaurant, and the remainder rely on social media networks (20 percent) and friends (19 percent). The best way to market these local offers are through community-based platforms that build brand affinities.

3. Embrace Spontaneity

Gen Z’s are spontaneous by nature. Only five percent of them said they plan their meals in advance while 48 percent said they try a new quick-service restaurant chain every month. Restaurants can take advantage of their willingness to try new things by using real-time tactics such as mobile push alerts for promotions of menu items and pricing geared towards Gen Z. Since they often communicate in images, it’s critical to dedicate “resources to leverage images and video snippets of your food across social and in promotions targeted at Gen Z.”

4. What Gen Z is Craving: It’s Not About the Meal Plan

Almost 48 percent of students don’t have a campus meal plan, and UNiDAYS says, “if they’re not coming to you, then they’re checking out your competition - which includes local and independent restaurants.” Students share that almost half of local eateries provide special offers for them and 78 percent are taking advantage.

Success does leave clues www.FoodserviceSolutions.us  is the global leader in grocerant niche business development.  We can help you identify, quantify and qualify additional food retail segment opportunities.  Has your company had a Grocerant ScoreCard completed a Grocerant Program Assessment, or new Grocerant niche product Ideation?  Want one?  Call 253-759-7869 Email: Steve@FoodserviceSolutions.us

Gen Z & Millennials getting Fresh Food Fast

Going to college is a rite of passage for many.  It’s a time when many young people begin to express themselves and form association, likes and dislikes that can last a lifetime. Living in Washington State knowing many friends that have or that have family that now attend Central Washington University this glimpse of what they are eating is enlightening.

In an article by Isabelle Gustafson in Cstore Decisions she wrote: “Available for takeout only during the COVID-19 pandemic, the new concept includes a poke bar, wellness bowls, Buddha bowls, fresh-squeezed juices and kombucha. 

While there aren’t as many people living on the Central Washington University (CWU) campus due to the COVID-19 pandemic, those who are still have to eat. CWU Dining Services is doing everything it can to ensure they’re eating well.

For starters, Dining Services recently introduced its new Fresh Bar concept in the Student Union and Recreation Center (SURC), serving up a variety of healthy food options for students and staff who continue to visit the dining halls every day.

Selections include a poke bar, wellness bowls, Buddha bowls, fresh-squeezed juices and kombucha.

“Fresh Bar offers a mix of some of our most popular products, and our guests have really enjoyed it so far,” said Dean Masuccio, director of Dining Services. “We’re also trying to introduce some daily features to keep our guests excited.”

For example, Campus Executive Chef Joe Ritchie and his team have been preparing a number of pop-up menu items, taking advantage of the produce being harvested from the Wildcat Neighborhood Farm. They’re also offering comfort food staples like all-day breakfast, hamburgers, french fries and chicken tenders.

Because there currently are no dine-in options, demand for grab-and-go salads, wraps and sandwiches also has remained steady. The Dining Services experience may be slightly different this spring, but there’s enough familiarity that the regulars still feel right at home.

“The students have adapted very well, and they have been enjoying the interactions with our staff when they come in,” Masuccio said. “As brief as that experience is, we’re trying to make the best of it.”

 He added that his staff has adjusted nicely to the temporary transition to takeout-only services. The entire team has banded together to help Dining Services provide quality food essentials to those who remain on campus this spring.

“We’re using this time to prepare us for reopening when things get back to normal,” Masuccio said. “We expect to be stronger, more organized, and more efficient so we can serve the campus community even better than before.””  Gen Z and Millennials are important foodservice cohorts.  

Success does leave clues. One clue that time and time again continues to resurface is “the consumer is dynamic not static”.  Regular readers of this blog know that is the common refrain of Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.  Our Grocerant Guru® can help your company 253-759-7869.  

Plum Market from C-store to Destination Dinning

College students food preference today reflect the undercurrent of migration from single channel meal focused buying too a multi-channel ‘share of stomach’ battle for food dollars, according to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.  

Say goodbye to coffee shops, branded fast food restaurants Butler University's Plum Market has evolved and become the “lifeblood of any campus — coffee — by sourcing from local roasters according to Amanda McCorquodale.

Today’s consumers daypart meal choice is about convenience, price, portability, and quality according to Johnson.  When Butler University in Indianapolis “recently completed a makeover of its convenience store in its student union. Now dubbed Plum Market Kitchen at C-Club, the store and dining location is a more welcoming, brighter space with improved foot traffic flow.” Those are the basics.  

However here is what was the most important Plum Market tripled the grab-and-go items of anywhere else on campus, a wide range of grocery items that includes artisanal local goods and chef-driven menus with a focus on health aka ‘better-for-you’ menu items that are fresh prepared.

Out with the chains in with local and wider choice of food items for all day. Where Plum Market is today was once occupied by Taco Bell, Burger King and Papa Johns over the years. Each were liked by students but lacked the incremental daypart selection today’s consumers want.  Meals don’t have to be hot food, mix and match meal component options edify the relevance of the meal occasion.  Thus, driving incremental sales, visits, and satisfaction.  

Now that space via Plum Market features an “extensive salad bar; a fresh fruit smoothie station; a soup bar; grab-and-go wraps, salads, cheese boxes, fruit parfaits and fruit cups; and a made-to-order station of burgers, grilled cheese, chicken tenders and cage-free egg sandwiches, for example.”

Adam Raczkowski, business development & operations, Plum Market stated “While comfort food like fries and tenders are always a hit with students, Plum Market’s specialty items are also selling well. Our Impossible burger is quite popular as is our vegan caprese sandwich and our turkey, kale and Brussels sprout wrap,” said. “The recipes were developed over time by our chefs at Plum Market. Some of them were developed and enjoyed by students at Northwestern University where we have a similar concept.”

Invite Foodservice Solutions® to complete a Grocerant Program Assessment, Grocerant ScoreCard, or for product positioning or placement assistance, or call our Grocerant Guru®.  Since 1991 www.FoodserviceSolutions.us  of Tacoma, WA has been the global leader in the Grocerant niche. Contact: Steve@FoodserviceSolutions.us or 253-759-7869

Bagels for Breakfast are ‘Hip’ ‘Happening’ and Helpful

Einstein Bros Bagels has learned the power of partnerships can drive new electricity for its brand according to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.  If success leaves clues than Einstein Bros Bagels has picked up one very important one on how to drive brand relevance via partnerships.

Sodexo, Inc. and Starship Technologies revealed that an extra 1,500 breakfast orders have been delivered autonomously shortly after the two companies joined forces to debut the Starship delivery robots on the campus of George Mason University.  

To help celebrate the launch of a fleet of more than 30 robots on campus and raise awareness of the breakfast offerings, the companies are partnering with Einstein Bros. Bagels and offering free breakfast for the remainder of the academic year to the NAU student who places the first order via the Starship app. The school’s nearly 25,000 students and faculty can now use the Starship app (iOS and Android) to order food and drinks from local retailers to be delivered anywhere on campus, within minutes. So, how are you adding relevance to your brand? Are you looking a customer ahead?

How is your brand building new electricity? According to Johnson, “Brand relevance is in part driven with innovation in new menu related products in combination with new avenues of distribution all of which are the platform for the new electricity.”

Johnson stated “that in my minds-eye the new electricity must be very efficient for the supply and includes such things as fresh foods, free food / sampling, toy’s, beer, developing brands, unique urban clothing, grocerant positioning, Fresh food messaging, autonomous delivery, cashier-less retail, plates, glasses, cash-less payments, digital hand-held marketing.

All food retailers to survive the next generation of retail must embrace the artificial intelligence revolution while simultaneously embracing fresh food that is portable, fresh, with differentiation that is familiar not different. 

Are If you looking for a new partnership to drive sales? Are you ready for some fresh ideations? Do your food marketing ideations look more like yesterday than tomorrow? Interested in learning how www.FoodserviceSolutions.us can edify your retail food brand while creating a platform for consumer convenient meal participation, differentiation and individualization?  Email us at: Steve@FoodserviceSolutions.us or visit:  www.FoodserviceSolutions.us for more information.