Across the U.S., 85% of diners decide what to eat for dinner the
same day the meal occurs. Research in the 4th edition of The Why?
Behind The Dine™ from Acosta, a full-service sales/marketing
agency in the consumer packaged goods industry, and Technomic,
a research/consulting firm in the food industry, explores the most
recent dining developments and motivators that are changing the
way diners engage with foodservice. The Why? Behind The Dine™ presents an overview of
dining habits across generations and key segments. Highlights from the report include:
• Delivery food continues to be a popular meal solution for diners. In the three months
leading up to the survey, 51% of total U.S. diners and 77% of millennial diners reported
ordering delivery food.
• In addition to pizza, diners expressed interest in everything from hamburgers, chicken
wings and Mexican fare to barbecue and desserts.
• In 2015, only 8% of diners had ordered a meal/ingredient kit online. That increased to 18%
by 2017, with more diners with children and millennial diners engaging with this option.
Welcoming Gen Z to the table
• Gen Z diners are already outpacing Boomer and Silent generation diners in reported
monthly spending on food prepared outside the home.
• Fifty-eight percent of Gen Z diners use the Internet to find the best restaurant deals, the
most of any generation.
• Nearly 70% of Gen Z diners like it when they have restaurant leftovers for another meal.
Dining out all-stars: diners with kids
• Monthly spending on food prepared outside the home for diners with kids was more than
twice that of diners without kids.
• Healthier options continue to be important among diners with kids, with 46% eating
more salads at restaurants over the past year and 43% eating more restaurant meals
with locally sourced ingredients.
• Diners with kids are plugged in while dining out. Twenty-eight percent connect to Wi-Fi
on a personal mobile device while at a restaurant.
wHAT MOTIVATES DINING CHOICES?
IN PURSUIT OF
A movement aimed at
by driving change in the
restaurant industry has been launched by Unilever
Food Solutions. Through partnerships with chefs
across the industry, the FairKitchens movement
seeks to stamp out the abusive and destructive
culture of the past through solutions created by
chefs, for chefs. Led by Einav Gefen, executive
chef, Unilever Food Solutions, the movement
seeks to build a brighter future for the industry
and is calling on the industry to inspire change
to build a better kitchen culture. A resource
hub on the FairKitchens website is dedicated to
providing training and support to chefs. For more
information, visit www.fairkitchens.com.
The soul of Italian food is a hearty, home-cooked cena (supper) lovingly prepared for
family and friends—pasta rolled by hand
and sauces simmered all afternoon. But
who has time to spend hours over such a
meal? The good news is that Italian cuisine
can be fast and convenient to prepare
without sacrificing freshness and flavor. In
this book, learn how to make a wide array
of soups, side dishes, main courses and
desserts in 40 minutes or less. Get tips for
stocking the pantry so that the foundations
of a flavorful Italian meal are always at
hand. Shrimp and asparagus salad, thyme-infused fava bean soup, gnocchi with
gorgonzola and pear, and pan-fried veal
with leeks and blood oranges are just a few
of the recipes. Desserts, too, are no longer
daunting—rich chocolate/raspberry pots,
strawberry-layered tiramisu and dessert
wine-poached peaches with mascarpone
can be prepared in less than 30 minutes.
Gennaro's Fast Cook Italian:
From fridge to fork in 40
minutes or less
(INTERLINk BOOkS, 2018),
By GENNARO CONTALDO
The Culinary Institute of America (CIA), Hyde Park, New
York, introduces a master’s degree examining the business
of food. The CIA’s master of professional studies (MPS) in
food business is a primarily online program, allowing working
professionals to devote time to advancing their careers and
businesses according to their schedules. The 30-credit degree includes 27 online credits in
subjects such as food systems, leadership, business fundamentals, marketing, real estate and
law. Students earn the remaining credits in three short residencies at the CIA at Copia, Napa,
California, and the Hyde Park campus. The midpoint residency includes attendance at the Menus
of Change® conference presented by the CIA and the Harvard T.H. Chan School of Public Health.
Access to a mentor network of food industry professionals is a component of the program. For
more information, visit ciachef.edu/masters or call 707-967-2576.
The University of California, Irvine, Division of Continuing Education announces a
collaboration with Rouxbe, an online culinary school, to introduce the new blended online/
on-ground culinary arts program. The hybrid program is designed for a wide range of students
and provides a specialized education for those interested in getting a start in the field,
changing careers, pursuing advancement or honing current skills. Using a combination of
Rouxbe’s online learning platform and hands-on experience in a local training kitchen with a
professional chef-instructor, students will develop a practical knowledge of what it means to
operate as a culinary professional. Rouxbe’s online curriculum is recognized by the American
Culinary Federation Education Foundation as a quality program. For more information, visit
uci.edu or call 949.824.4598.