Happy Monday CFIN members!
Here’s your weekly heads up on what’s happening on YODL and around the food world this week.
The YODL Menu
Monday: The Tablesetter – November 21
Tuesday: Robotics in Action Revisited – Top 5 takeaways and Q&A
Wednesday: Cybersecurity Webinar - Top 3 takeaways
Thursday: Member profile – Suppli
Friday: News File
Something to Celebrate
November 21 is National Gingerbread Cookie Day! Gingerbread is a holiday season favourite, whether in cookie, figure or house form. Made with ginger, cinnamon, nutmeg and cloves, one reason we eat gingerbread during the winter is because of the idea that spices warm us up.
Food Facts
According to Technomic, menus are making a comeback, and say that menus have officially recovered from the drop in menu incidence experienced during the pandemic. Item counts have risen 0.9% in the past year, and 2.2% over the past three years.
The fastest-growing ingredients and dishes are non-meat and premium proteins, including plant-based fish (37.5%), and imitation meat sandwiches (16%), as well as grains like couscous (25%) and quinoa (22.1%), and premium options such as Kobe beef (16.1%) and caviar (14.1%). Fastest declining dishes include retail items such as fruits and vegetables (-48.1%), packaged coffee (-33.3%), take-and-bake items (-46.7%) and meal kits (-35.5%).
Here are Technomic’s the top menu items by per cent change over the past year:
- Add-ons 1.1%
- Sides 1%
- Entrées 0.9%
- Desserts 0.3%
- Non-alcoholic beverages 0.2%
- Kids menus -0.9%
- Senior menus -12.3%
Happy YODLing!
#menuitems
#consumertrends
#foodtrends
#Innovation