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ConciergeVertical labs by Trendystia

ConnectConnect the dots between between

your products and consumer & food application trends

Obtain seamless and affordable content marketing services

Develop newsletters, whitepapers and e-books without adding headcount

EngageObtain content management that supports

the efforts of your sales team

Develop customized lead generation material

Support for trade shows, conferences and sampling events

Pre-trade-show support: press releases, emails, bookings

Post-trade-show support: lead retrieval follow-up

retain customersWill you be seen as just another purveyor

or as a true business partner for the long run?

Develop loyalty programs that put the spotlight on your capabilities as a

business partner

Help your clients succeed with their business problems and with restaurant sales growth

About ConciergeVertical LabsConciergeVertical Labs provides marketing solutions, business support services and an idea vertical for foodservice

purveyors. Through its solutions, foodservice purveyors, including technology vendors, can make amplify their audience engagement programs and foster loyalty in their client base.

About Trendystia MRCTrendystia MRC helps multi-unit and multi-concept restaurant operators nationwide make the most of their menu

planning, development and implementation processes. Additionally, the firm serves as an advisory for customer engagement programs. From its proprietary RoadMap7 trend-vetting & implementation process to food costing, menu rollout and training support, Trendystia’s highly-accessible menu management services and affordable rates make it a top choice for emerging and established restaurant companies, alike.

It’s your year. Let ConciergeVertical Labs help you...

Sell: Connect the dots between your products and today’s most meaningful trends and your products

Engage: Engage existing and prospective customers with informative and industry-born content

Boost sales programs: Get support for specific sale-oriented projects, including trade shows, fairs and sampling events

Think creatively: Develop concepts, strategies and markets by thinking outside the four walls of your business

Foodservice purveyors benefit from the accessible and affordable marketing services of ConciergeVertical Labs. ConciergeVertical Labs is a business services and idea lab for foodservice vendors, suppliers and broadline distributors.

Whether incorporating trends into marketing campaigns and content management programs or preparing for high-visibility trade shows, ConciergeVertical provides the type of support that can boost your already-stellar efforts in reaching a restaurant audience. It helps you map and reach your goals without adding headcount or undue expense.

Trendystia MRC released its top food and food prep trends list for Q1 of 2016. The consultancy helps multi-unit and multi-concept restaurant operators nationwide make the most of their menu planning, development and implementation processes, and boost their customer engagement programs. Additionally, the DC-area based consultancy helps foodservice purveyors and technology vendors connect the dots between food, preparation & menu trends and their compelling products and services for the restaurant industry. Through ConciergeVertical Labs, Trendystia released a portfolio of services for purveyors and vendors, including suppliers, distributors, mobile-app vendors, reservation-system vendors, POS companies, and manufacturers.

Seeds

From the category darling chia seeds to the

now famous pepitas (pumpkin seeds), restaurateurs and food retailers are keen on a exploring formulation and preparation with seeds, supported by consumer interest in more healthful ingredients and global preparations. Chia seeds, pepitas, sunflower, quinoa (a seed, cultivated as a grain), flax seeds, hemp and nigella are just some of the seeds open to culinary and product-manufacturer innovation.

Upscaled soup, cold soup & broth bowls

As consumers focus on more artisanal preparations of soup and broth, upscaled soup, cold soup and broth bowls are not just

“good food,” but also great categories restaurateurs can use to build sales. As for cold soups, Industry research firms have highlighted the rise of on-the-go and drinkable soups like gazpacho and on-the-go plant-based soups. Data points lead us to believe that unique and differentiated preparations create a reason for guests to visit restaurants and create memorable experiences. Independent and chain restaurateurs are elevating bone broth and broth bowls, making these continued big stars in the upcoming two quarters. Leave it to broth preparations to enhance the on-premise experience and for cold & drinkable soup to appeal to those looking for takeout & portability convenience.

Fermented foods

Digestive health and well-being drive the increasing appeal of fermented foods and beverages and their inclusion in

the American diet. A growing body of scientific evidence suggests an interplay between microbiome health and overall well-being, as well as potential disease mitigation, with much more study being undertaken and funded. Getting ahead of the findings is the consumer looking for longevity and well-being, particularly baby boomers. According to the Food & Healthy 2015 Survey by IFIC, over 40% of consumers are giving a lot of thought to the ingredients in

food and beverages. Many consumers are finding respect for artisanal

fermentation methods and natural fermentation. Kefir,

kombucha, kimchi, slaw and global yogurt products are finding success on menus and on retail shelves, but there are many other products that can

be fermented, whether through a tie-back to

historical preparations or new innovation.

Premiumization of meat

Commodity increases, sustainability and deep culinary interest in making the most of beef has led to the

premiumization of meat. New cuts of beef represent ways for restaurants to show off culinary creativity while keeping rising costs of beef at bay and avoiding lower price points. According to meat industry experts and research firms, flat iron steak, hangar (flank) steak, chuck boneless short ribs are some of the most opportunistic cuts that can be optimized in the kitchen. Concurrently, restaurateurs are looking to continue exploration in game meats, including bison, venison, ostrich, wild boar and lamb, while charcuterie appeal is giving salumi a next-gen spot on the table. Consumer interest in protein and food in the functionality context give this premiumization of meat an added boost.

Small plates/ shareable plates

This trend seemed to be well-exhausted just a year ago, but the social aspect of food and eating inside

Trendystia Top Food and Preparation Trends 2016

2

Courtesy of Harvey Enrile

ConciergeVertical LabsTrendystia Menu ManagementTrendystia Customer Engagement

Vegetables, roots and nutritious plant-based foods have ... come back to the American dining plate

restaurants plays well with small plates, which help boost business, especially at happy hour, at the bar, as well as during off-hours. The social aspect isn’t just predicated on group outings, but also the favorability of small plates with solo diners wanting to go out and enjoy meals in the vibrancy of the restaurant scene (a trend in and of itself, which is on the rise). Research firm Technomic, Inc., found small plates are actually shared only 41% of the time by adult consumers, based on a 2013 survey. Proteins, like beef, which are currently on a cost upswing, may benefit from menu placement in small-plate dishes. Global dishes are benefiting from the small-plate movement, making these preparations more approachable to the non-foodie American diner.

Superfoods of the earth

Are superfoods all marketing? Vegetables, roots and nutritious plant-based foods have been propped up and

have come back to the American dining plate in grand fashion. Whether kale, spinach or the trendier cauliflowers, super veggies have found their starring roles on dishes. Marketing of superfruits like acai and pomegranate have led them to be economic powerhouses. Expect this trend to continue as consumers seek out better-for-you and more nutritious foods, and savvy marketing and menu design calls attention to superfoods in side plates, small plates and as accompaniments of proteins. The appeal of disease-fighting foods is becoming more exotic and international, exemplified by the emerging, Andean-originating purple corn, which contains the antioxidant anthocyanin.

Artisan breads

Bread can be the new star of the dish, reflecting consumption decreases in white bread, increased usage of whole

grain and wheat breads, as well as a growing interest in global breads, including flatbreads, tortillas, tortas and worldly bagels. Tortas now represent a menu penetration of 3% in non-dessert, non-beverage categories, according to data sourced from menu data analytics firm Food Genius. According to research firm Packaged Facts, 56% of consumers are claiming to be cutting back on white bread (not reflected in white-flour-based global breads). Artisan breads are the markers of differentiation for many sandwich and entree meal offerings, when many other factors and ingredients would have been comparable in the consumer’s eye.

Free-from (Clean label)

Free-from products have delivered to the consumer food and beverages that are free of certain allergens, including

gluten, eggs and nuts, have expanded in their role to include formulations that are also free of other ingredients that people are avoiding, including artificial ingredients/colorings, GMOs, antibiotics, wheat and other additives. A recent Instantly survey of 4,200 consumers (Food Navigator USA, October 2015) found that 79%

of the respondents view brands that drop artificial ingredients more favorably. This area of interest offers a huge opportunity for food retailers and foodservice operators, alike, due to the simplicity and transparency of free-from foods. More and more restaurant chains are dropping artificial ingredients from their main products and committing to antibiotic-free meats, for example, including McDonald’s and Noodles & Company;

the latter was an early adopter of using additive-free meats in the fast-casual segment.

Savory dairy

From savory Greek yogurt and kefir, to milk and dairy-based dips, savory is the trend with much staying power. Savory

profiles can be blended or combined with chopped or diced ingredients to provide a non-sweet profile that plays well with the all-day snacking movement. Tomato, cucumber and beet, for example, can be blended and mixed in for savory goodness. Smoked and roasted profiles in addition to savory juxtaposed with sweet are giving tried-and-true products like ice cream and yogurt a new look. Look for more savory dairy products make their way to limited-service restaurant concepts with a better-for-you vibe, innovative casual-dining chains, and to the shelves and e-commerce sites of more food retailers.

Fire is on fire

Charring, grilling, roasting, and smoking are preparation methods that are giving proteins, vegetables, roots and

fruit added flavor and appeal. From the charburger to the charred heirloom tomato, these preparation methods are bringing excitement to meals across segments in restaurants. Additionally, there’s a lot of untapped potential that is particularly meaningful to limited-service restaurant concepts and packaged good manufacturers.