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Food

More diners want natural, healthy food to go

Photograph: Shutterstock

Consumers want grab-and-go meals, and they frequently want these meals to be healthier, giving a hard pass to traditional deep-fried meals that long have been standard takeout fare. Now consumers ask restaurants to prepare delicious food that matches the goals of particular diet plans, such as meals with an emphasis on high-protein food or on naturally grown produce.

As the trend toward grab-and-go meals grows, restaurant owners feel growing pressure to create new, diverse menus. The next challenge is to plan a way to cook a variety of meals at the same time in a small kitchen. Multi-functional ovens and kitchen equipment can make all the difference when there’s an influx of different orders to prepare quickly at the same time—while maintaining food quality.  

Diners pay attention to protein and natural ingredients

The growth of the healthy eating trend reflects consumers’ tastes and values, and many restaurants are paying attention and adapting. According to Technomic’s 2018 Healthy Eating Consumer Trend Report, 68% of consumers say they are more likely to buy food that is high in protein, 67% of consumers say they are more likely to buy food that is described as real, and 74% say the same about food that is natural.

The fresher, the better for most consumers

For many consumers, prepackaged, prepared-ahead foods are also less desirable. Consumers are interested in locally grown fresh meats and produce, and they also want to know if a dish has been made in-house. According to Technomic’s 2018 Healthy Eating Consumer Trend Report, 76% of consumers say they think food described as fresh is slightly or much more tasty, and 67% say the same about food described as homemade or housemade.

Staying on top of fast-moving orders

Technomic’s recent Value & Pricing Consumer Trend Reportconfirms that consumers want their meals prepared quickly, with 74% of consumers saying that speed of service creates value at a restaurant—more than other factors like order accuracy and staff friendliness. A multi-function oven can be a key factor for a restaurant that needs to prepare different types of meals simultaneously at the highest quality.

Alto-Shaam’s line of ovens includes the Vector® Multi-Cook Oven, which allows for simultaneous preparation of foods in up to four separate chambers in one unit. Operators can control temperature, fan speed and cook time in each independent chamber with zero flavor transfer. The Combitherm Combi Oven, also by Alto-Sham, is another heavy hitter in a busy kitchen because if its versatile cook settings.

Serving what diners want, quickly

Restaurants are under pressure to meet high quality standards with consumers interested in the best ingredients, including a special focus on protein. Consumers are also gravitating towards innovative menus and items that can be eaten at home instead of in the restaurant. Multi-functional ovens are a key solution for busy kitchens that need to prepare a variety of different types of meals at the highest quality.

For more information, please visit Alto-Shaam booth 4840 during the National Restaurant Association Show or visit Alto-Shaam online at alto-shaam.com/products.

This post is sponsored by Alto-Shaam

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