Fresh ideas for foodservice. Meeting Market Trends. Canadian Restaurant and Foodservices Association Conference, Toronto, 2011.
I was part of panel speaking about healthier menus for kids, a trend that has held strong for a few years. I showcased ideas that could be adopted by restaurants such:
- allowing kids to order half portions off the adult menus;
- minimizing food waste by cutting back on portion sizes (especially fries, enough already!);
- do the right thing by serving more fresh vegetables and fruit in appealing ways and taking pop off of the standard kids’ menu and let them ask for it if they want it.