Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
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5 Distefano, director of residential dining at UMass Amherst, said that transparent offerings drive today's students, whether it's food that's made to order, or purposeful purchases like a cup of coffee that tells a story. "These factors are very important to millennials and gen Zs," he said. Menus are increasingly inclusive of the diverse populations and tastes on campus, with expanded vegan and vegetarian options, non-soda offerings, and certified gluten-free programs. Asian, Southeast Asian, Mediterranean, and Latin cuisines are among the most popular. Traditional dining times are also blurring. "[Students are] very much on the go and want to eat smaller meals," said Distefano, not- ing that UMass students utilize their meal plans up to seven times per day, starting with a smoothie and ending with a late-night snack, for example. UMass has extended dining hours, opened two campus- operated food trucks, and introduced on-campus delivery, giving students the opportunity to utilize meal plans effectively. "More important than price to students is actually value," he said. UPenn has begun partnering with celebrity chefs on quick- service concepts like chef Rick Bayless' Tortas Frontera and chef Jose Andres' veggie-centric Beefsteak. They are also working with a former graduate on a restaurant concept and with local artisans on products for retail—an approach that shows support for the community. Stadium Concessions: From Peanuts and Cracker Jack to Grass-Fed Jerky and Flavored Popcorn Concessions at ballparks and stadiums have undergone a major transformation. While fans can still enjoy a hot dog, more often than not it will be akin to bratwurst topped with pico de galo and chipotle mayonnaise, as is the case with the Bengal Brat at Lakeland Flying Tigers' Stadium (the training home of the Detroit Tigers), or the Catalina Dog, a hot dog wrapped in a tortilla with black beans, roasted corn, and guacamole, served at Houston Astros' Minute Maid Park. Grass-fed burgers, specialty jerky, pulled pork, f lavored pop- corns, and specialty ice creams are all the order of the day while watching a ballgame or concert. Snack menus at stadiums around the country include offerings like: Bacon Cotton Candy, a sweet and savory offering from the new Just Bacon stand at Texas Rangers' Globe Life Park; Churro Dog, a chocolate-glazed doughnut bun for a fried churro, with frozen yogurt and chocolate sauce, offered at Arizona Diamondbacks' Chase Field; Inside the Park Nachos, or nachos on a stick, on offer at Milwaukee Brewers' Miller Park. And there is plenty of more healthful fare on sale for special diets, such as gluten-free hamburger buns or vegetarian meals. Washington National's Park has trendy caulif lower sandwiches and Minnesota Twins' Target Field brought the farm-to-table craze to the ballpark by partnering with community gardens through the Roots for the Home Team program to provide produce to the stadium. If the song "Take Me Out to the Ball Game" were written today, the lyrics would change from "buy me some peanuts and Cracker Jack " to "buy me some nachos and garlic fries," according to Bennett Jacobstein, author of The Joy of Ballpark Food. "They've become a ballpark standard." Anneliese Klainbaum is a freelance writer specializing in food and beverages. Denise Purcell is the editor of Specialty Food Magazine. @ Manufacturers interested in breaking into the foodservice channel can learn more from specialty food producers, importers, and distributors, as well as chefs and buyers, in the resource, "Getting Started in Foodservice." Available for download in the specialtyfood.com Knowledge Center. 120 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com