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Innovation is at the heart of the foodservice operators and can include daily challenges or involve longer term strategic processes that integrate the know-how of culinary experts, nutrition professionals and marketing teams to create winning products and programs. A recent report by AlixPartners looking at restaurant growth says: “Innovation means re-engineering menus to better target today’s new consumer segments, re-engineering promotions and marketing to engage those consumers, and re-engineering restaurant operations to further reduce complexity.” Based on my experience in today’s leading trends and evidence based nutrition communications, here are my top 7 tips for food service innovation.

1. Leverage transparency

Transparency is a growing concern among consumers ranging from food safety to health, nutrition and everything in between. Canadians are looking for clean labels with ingredients they can understand and pronounce. Industry leaders and regulators are responding to this trend. In July 2015, the Institute of Food Technologists discussed transparency as a hot topic at their annual conference. Health Canada is also revising nutrition labels and the ingredient list. Another factor of transparency is communicating in a way that helps people understand food products, nutrition science and food safety. Registered Dietitians are the experts who keep consumers informed about food with transparency, so engage their services in your innovation plans.

2. Embrace health & dietary guidelines

“Heathy” menu options are important to many consumers and influence their choice of restaurants. Millennials especially want to eat healthy and are also value conscious. That leaves lots of room for innovation in the nutrition and wellness space for food service operators. Look to dietary guidelines to improve the health profile of your menu offerings. Serve more vegetables, whole grains, nuts, seeds and lower fat cheese and yogurt. Incorporate fish, lean cuts of meat and meat alternatives such as beans, lentils and tofu more often into your menus.

3. Include all things fresh & local

The seasons of the year offer sparks for innovation and take us back to simpler times.  Seasonal and fresh foods attract all types of consumers. To find out what’s harvested seasonally in your area visit a farmers’ markets near you or check out seasonal produce guides on line. In 2014 Health Canada recognized “local” as food that is produced and sold within a province or territory, or within 50km of the originating provincial borders.  As an innovative food service provider, consider highlighting your responsible sourcing practices.

4. Offer menus with a healthful focus

Today’s consumers love customizing their restaurant choices to their individual preferences and health needs. For health benefits they may opt for nutrient dense menu items, high quality foods and smaller portion sizes. Innovative approaches to meet this trend include limiting the number of main offerings but allowing more customization. Food service researches recommend consolidating menus, seeking products that stand out and offering new culinary experiences that blend with organizational procedures and operational constraints.

5. Update beverage offerings

There is more room for innovation in the beverage offerings section. Consumers want choices especially those who are counting liquid calories. Healthiest options include plain water, carbonated water, citrus-flavoured water, or water flavoured with 100-per-cent fruit juice. Fruit and veggie smoothies and black or green teas offer health benefits as well.  Herbal teas are common caffeine-free alternatives.

6. Embrace digital technology

Use digital technologies to engage with consumers and run your business better. Many customers pre-visit menus and explore a restaurant’s online presence, while others describe their dining experiences on social media. Innovative restaurants have their digital strategies in order and leverage social media. Advanced business analytics could also help spark, shape and predict success of innovation.

7. Food enjoyment first!

One of the main engines of innovation in food service lies in the enjoyment of food. Consider leveraging the food-first approach to generate excitement and interest in your establishment. Drive menu innovation through themed promotions and limited-time offers.  Educational events or hands-on workshops in partnership with chefs and dietitians promote creativity and innovation giving menus or recipe items a new twist. Try the food first dining experience with wholesome food offerings and see how popular they prove to be with your guests.