Michael Foods : FOODSERVICE WINSIGHTS: Does Your Menu Hit All the Right Notes with Consumers?

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Pesto Egg Panini

Cobb Macaroni Salad

QSR	Fast Casual	Full Service
Barbecue	Vinaigrette	Barbecue
Mayo	Barbecue	Wine
Ranch	Jalapeño	Vinaigrette
Jalapeño	Caesar	Caesar
Mustard	Mustard	Honey
Caesar	Mayo	Mustard
Honey	Balsamic	Mayo
Buffalo	Ranch	Jalapeño
Marinara	Honey	Salsa
Sour Cream	Pesto	Ranch

Foodservice Industry Winsights January 2016

What's on Menus Smoke Sausage ScramBOWL Website - New 2016 Smoked sausage, eggs, bell pepper, onion and pickled jalapeño scrambled over red potatoes and topped with cheddar cheese and country gravy. Tomatillo Shrimp on Sweet Potato Cakes LTO May 2015+ Garlic sautéed shrimp in a zesty tomatillo sauce over sweet potato cakes with sautéed garlic spinach, served with black bean and corn salsa with Santa Fe spices. Swirly Twirly Pasta New Kids Menu June 2015+ Cavatappi pasta and marinara sauce topped with a sprinkling of shredded parmesan cheese. Farmhand Bowl - Website 2016 Served All Day Hash browns, eggs, yellow onions, green bell peppers, zucchini, bacon and sausage with shredded cheddar cheese.

Top 10 Ranked Sauces/Flavors Menued by Commercial Restaurant Segments+ When it comes to flavor on your menu, it is important to make sure you are hitting all the notes with consumers. No doubt it is a tricky balancing act. If unique flavors dominate your menu, you risk losing those consumers looking for familiar comfort foods. On the other hand, if comfort foods dominate it, you risk losing the interest of more adventurous eaters. Making the balancing act even trickier is the fact that even the most adventurous eaters out there still want comfort food from time to time. So when it comes to flavors, it is probably best to start with the basics then add on from there. If you are not featuring some of the most frequently menued flavors associated with your segment, you are probably turning away consumers. Appealing to the more adventurous eaters is also important in maximizing your traffic. Leaving this group out can have dire consequences in the long run. It is not surprisingly that the flavors emerging differ by operator segment. Below are some suggestions for staying relevant with this group. Quick-Service: Balsamic, Teriyaki, Guacamole, Cajun, Aioli, Sriracha + Fast Casual: Sriracha, Olive Oil, Aioli, Buffalo, Curry, Horseradish+ Full-Service: Buffalo, Sriracha, Pesto, Aioli, Soy, Guacamole, Horseradish+ Incorporating a wide variety of flavors into our high-quality, value-added products like , and will help you hit all the right notes with consumers and maximize traffic! Find fresh menu ideas, like the recipes below. Just go to and Sources: +Datassential Reports, MenuTrends & Insider YE 2015; ǂTechnomic Consumer Trends for 2016; *Full Service includes Midscale, Casual Dining & Fine Dining