US Foods, Rosemont, Ill., unveiled Spring Scoop 2017, featuring a lineup of 26 new products designed to help restaurant customers attract more Millennial diners and trends, including global cuisine, sustainability and portability.
“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,” says Stacie Sopinka, vice president of product development and innovation. “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.”
Spring Scoop features the following:
- Traditional ethnic foods, such as Pacific Jade Indian Curry and Thai Red Curry Sauce Starters, which are rich in flavor, versatile and work perfectly as a sauce, soup or marinade.
- Chef’s Line All Natural Chicken Shawarma for restaurateurs looking to add Mediterranean flavor to their menu.
- Sustainable product offerings, including Chef’s Line All Natural Fire Grilled Chicken Breast and White and Dark Turkey Burgers, which are protein dishes that chefs can customize to align with their own styles and other offerings. Both products are vegetarian-fed and raised without antibiotics.
- Fixings for sandwiches with its Chef’s Line Aged Cheddar and Onion Bialys and Beef & Truffle Patties from butcher Pat LaFrieda.
