By Roger Stewart, Managing Editor

Health issues continue to drive consumer food choices, and foodservice establishments nationwide are adjusting menus to reflect these concerns. Convenience service operators need to be aware of this trend to win their fair share of the food and beverage sales.

A presentation at this year’s National Restaurant Show at Chicago’s McCormick Place documented the shift in menus to healthier fare. Lizzy Freier, managing editor of menu analysis for Technomic Inc., and Nancy Kruse, president of a foodservice consultancy, The Kruse Company, reviewed research from the 2018 Technomic survey.

More than half of consumers in the last two years reported making more food choices based on nutritional benefits: 14 percent said they “agree completely” they are basing choices on nutrition, while 20 percent said they “agree” they are doing it and 30 percent said they “somewhat agree.”