In the wake of the COVID-19 pandemic, foodservice is forever changed. Operators from across noncommercial share their experiences with adapting amid a global crisis and how they’re positioning their teams for the future.

Winsight editors slice and dice what’s taking shape on the restaurant side of the foodservice business, covering everything from menu and operational trends to emerging brands and marketing.

Sustainability goals that may have been put on the shelf during the pandemic are now returning front and center. Learn how operations in noncommercial and beyond are making eco-friendly initiatives a top priority and engaging staff and diners around them.

As the labor crunch and customer expectations continue to evolve, technology is playing a larger role than ever in the front and back of house. From AI and smart vending to delivery robots, hear how foodservice operators are employing new technologies to deliver more efficient, convenient and customized service.

Kikkoman explores how the combination of Asian sauces with other global flavors creates interesting dining experiences. Fat-washing is all the rage in the mixology world, and this innovative technique can be applied to different cuisines. In particular, fat washing a variety of Kikkoman sauces elongates the complex flavor notes and creates more supple mouthfeel. A comparative taste session between original and fat-washed sauces will be held to highlight these attributes. The intricacies behind this process will be presented from both culinary arts and scientific perspectives. 

As the popularity of plant-forward diets increase, it can leave us questioning how non-plant-based foods fit into menus. Dairy foods continue to be popular choices and dairy is an important source of many vitamins and minerals. Join one of the corporate chefs and dietitian from Land O'Lakes as theydiscuss dairy nutrition, how dairy farmers are working to create a more sustainable future, and how dairy can help keep your menus fresh, even in a tight labor market.

Students are trying menu items they’ve never had before, eating more healthy food options – students are often seeking variety as they navigate campus life. 

Chef Roberto will show you how to implement trending ideations that are key growth drivers, such as; diverse global flavors and plant-based/specialty diets.

These ideations will help you meet the flavors and trends your students crave. These recipes will also help C&U operators tackle some of their most challenging business objectives, such as; determining what students want, increasing student dining loyalty, product versatility, and increasing check average. 

(Datassential C&U Segment Guide 2022 + Datassential Plant-based Inspiration 2022)