Specialty Food Magazine

Spring 2018

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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W hen Natalie Ings takes her two-year-old daughter out to eat, she, like a growing number of parents, steers clear of the children's menu which is often fraught with fried chicken fingers, hot dog buns made from white bread, and sug- ary drinks. Though frozen menu items like these make it easy on a slammed kitchen to produce in a hurry, they often fall short of the lofty food standards parents have for their kids. "Parenting has changed and parents are recognizing the impor- tance of feeding their children healthy food from day one," says Karen Cicero, nutrition editor at Parents magazine. "It puts restau- rants in a tough spot. They have to be accommodating to the seg- ment of the market that just wants plain pasta and have things for families who are more adventurous." As millennial parents demand healthier meals for their children, restaurants are swapping in new options for young diners. BY STEPHANIE CAIN The New Children's Menu Restaurants like Urbana, in Washington, D.C., make dinner interactive; Ram's Head Inn plates kid-sized portions of local fluke like it does the adult version; Jujubeet, on the West Coast, offers children the same selections as adults but with simpler flavors. PHOTO: URBANA PHOTO: RAM'S HEAD INN PHOTO: JUJUBEET 46 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com kids' menu trends

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