|Stacie Sopinka, vice-president of product development and innovation for US Foods
“Millennials spend more on dining out than any other demographic, so it’s essential for restaurateurs to understand their preferences and shape their menus accordingly,” said Stacie Sopinka, vice president of product development and innovation for US Foods. “Our product development team – made up largely of millennials – dove deep into dining trends and came up with a diverse new set of products and services that will help our customers grow sales with this critical cohort while also saving time and money.”
US Foods identified three millennial dining trends around which to craft its new offerings.
Almost half of millennial restaurant-goers are looking for globally inspired cuisine, according to statistics US Foods cited from Mintel, and millennials are looking to explore new foods featuring authentic ingredients and international flavors. Products in US Foods’ Spring Scoop that cater to this trend include traditional ethnic foods, such as Pacific Jade Indian Curry and Thai Red Curry Sauce Starters, as well as Chef’s Line All Natural Chicken Shawarma for restaurateurs aiming to add Mediterranean flavor to their menus.