Research: ‘Better’ menus for better business

Research: ‘Better’ menus for better business

New research from Nestlé Professional has revealed that ‘better’ menus can mean better business. The research, conducted in collaboration with One Poll, to mark the launch of Nestlé’s new BuzzBites Good Food, Good Life report, found that 56% of casual diners are more likely to go to a restaurant offering healthy menu options, while 69% would like to see more ‘fresh’ and ‘healthy’ choices.

The report, which was launched at the recent Casual Dining show, also challenges misconceptions about ‘healthy’ food lacking taste, with 50% of diners finding healthier menu options to be just as tasty and appealing as other options.

Other findings include:
Going ‘small’: 44% of diners would like to have the option of a small portion size
Counting calories: 37% would like to see clearer calorie labelling on menus
Battle of the sexes: Women are driving the ‘healthy food revolution’, with 61% more willing to go to a restaurant offering healthy menu options, as opposed to 50% of men

Speaking at the BuzzBites Good Food, Good Life breakfast briefing, which was held at the Casual Dining show, Paul Lumley, brand and communications manager for Nestlé Professiona, said: “The casual dining industry is changing, and fast. Consumer trends are fast-paced and businesses need to be able to flex and adapt to keep up. At Nestlé Professional, we are moving to become a catalyst for change. Working with the whole industry, we are creating opportunities for better practice and better learning through more effective collaboration.

“This is what BuzzBites, powered by Nestlé Professional, is all about. Starting with Good Food, Good Life, we are bringing the industry together to shine a light on innovative topics within foodservice.”

Also speaking live at the event was award-wining dietician Lucy Jones. She is a spokesperson for the British Dietetic Association who has appeared on a host of TV shows, including BBC1’s Eat Well for Less and Channel 4’s The Food Hospital. “For me, ‘good’ food isn’t about putting a label on something,” she said. “Eating well doesn’t have to mean excluding certain foods or following a specific diet, it’s all a question of balance.

“The new research shows we are seeing a fast-growing consumer appetite for healthier products, dishes and ideas, and there is a huge precedence to meet this demand to provide healthier menu options and clearer choices.

“However, this needn’t be daunting. It’s about getting the foundations right. With a bit of innovation and creativity, creating a better menu is achievable.”