US Foods' Fall Scoop introduces nearly two dozen products that cater to Millennials and Gen Z. The company’s 10th annual edition of Scoop was based on the theme of "Next-Gen Ideas for Next-Gen Diners" and it speaks to the desires of the largest age group of diners in the United States. As Us Food sees it, "This generation of diners is different than their predecessors – they want familiar menu items with a twist, sustainable and meatless items, and social media-worthy presentations."
The Fall Scoop offers a next-generation interpretation of traditional items such as the French fry with twice-battered pickle fries or the Cross Valley Farms Shaved Purple and Green Brussels Sprouts, which put a fresh and inspiring new spin on a popular vegetable offering.
Key Themes Behind This Trend
- Next-gen Food Trends
- The popularity of innovative, sustainable and meatless menu items with a social media-worthy presentation provides an opportunity for creating a new standard of menu innovation.
- Twisted Classics Trend
- Adding a spin to classic menu items, like twice-battered pickle fries, is a disruptive opportunity in the food industry to cater to the next generation of diners.
- Brussels Sprouts Trend
- Using innovative approaches to offering popular vegetables like the Shaved Purple and Green Brussels Sprouts can provide a fresh and nutritious approach to the menu items.
Where This Applies
- Food & Beverage Industry
- The rapidly changing demands of menu options and presentation by the younger generation calls for an innovative approach to the menu items offered.
- Social Media Industry
- The expectations for social media-worthy presentation by the next generation diners provide a disruptive opportunity for food businesses to use social media platforms for marketing.
- Agricultural Industry
- The demand for plant-based and sustainable menu items present an opportunity for sustainable agricultural practices and cultivation of various new menu items on the farms.
