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Menu Labeling Everything you need to know Content Introduction: Why is menu labeling important and what do consumers think about it? Section 1: What do the regulations entail? Section 2: What does the literature tells us about the impact of menu labeling and what can we learn from the findings? Section 3: If education and positive messaging are important to the success of menu labeling, how do we talk about this? Section 4: Why is there variability of calories reported vs. calories served in restaurant meals? And what impact will it have on the consumer if we sensationalize this reality? Summary: What can food and nutrition communicators do? Who we are & why we are here Suggest to open the conversation about you and your brand if appropriate Introduction: Why is menu labeling important and what do consumers think about it? A bit of history Beginning in 2009, a patchwork of state and local menu labeling laws & regulations began emerging across the United States; FDA’s regulation provides a uniform, national menu labeling approach. April 2011 FDA releases draft guidance Available for public comment Jan 2010 Jan 2011 Jan 2012 March 2010 Affordable Care Act signed into law Section 4205 requires restaurant chains and similar retail food establishments to provide calorie information for standard menu items. December 1, 2015 COMPLIANCE DATE Jan 2013 Jan 2014 Jan 2015 November 2014 Final Regulation Announced Published in Federal Register Jan 2016 Why menu labeling? “…people need nutritional information to manage their weight and reduce the risk of, or manage, heart disease, diabetes, and high blood pressure, which are leading causes of death, disability, and high health care costs; it is difficult for consumers to exercise personal responsibility and limit their intake of calories at restaurants, given the limited availability of nutrition information at the point of ordering in restaurants…” What do consumers think? The majority of consumers have positive perceptions of menu labeling Most consumers say they will use the calorie information when posted Section 1: What do the regulations entail? Who does this apply to? • FDA defined a “covered establishment” as a restaurant or similar food retail food establishment as a venue with 20 or more locations, doing business under the same name, offering for sale substantially the same menu items, and selling restauranttype foods. • “Restaurant-type foods” was defined as a food that is usually eaten on the premises, while walking away, or soon after arriving at another location. What is required? • Covered entities must comply with three basic requirements: 1. Calories must be disclosed for standard menu items on a menu or menuboard 2. A statement must be posted on the menu concerning suggested daily caloric intake = “2000 calories a day is used for general nutrition advice, but calorie needs vary” 3. A statement must be posted on the menu advising that written nutrition information for standard menu items is available upon request • As with most regulations, there was a variety guidance of with regards to how this information must be disclosed. What is a menu? • FDA defines a menu or menu board as the primary writing of the covered establishment from which a customer makes an order selection. The writing is considered a primary writing if: – the writing lists the name of a standard menu item (or an image depicting the standard menu item) and the price of the standard menu item and – the writing can be used by a customer to make an order selection at the time the customer is viewing the writing • There can be more than one “primary writing” … and they may be in different forms, e.g., booklets, pamphlets, or single sheets of paper. What menu items must list calories? • The labeling requirements apply to standard menu items • The labeling requirements do not apply to foods that are not standard menu items, including: – items such as condiments that are for general use, including those placed on the table or on or behind the counter; – daily specials; temporary menu items; custom orders; food that is part of a customary market test; and – self-service food and food on display that is offered for sale for less than a total of 60 days per calendar year or fewer than 90 consecutive days in order to test consumer acceptance. Beyond the basics • The rules recognize the varied ways in which covered menu items are sold, with special rules adopted for variable menu items, multi-serving foods, combination meals, beverages and other product types and configurations (such as those with added toppings or multiple sizes). Section 2: What does the literature tells us about the impact of menu labeling and what can we learn from the findings? The literature Based on a review of the literature, results are mixed on whether calorie labeling has an influence on immediate food choice. Approximately ½ of studies showed a positive impact; ½ showed no impact Barriers to usage includes confusion and a general lack of understanding of calorie values Nutrition information is most impactful when consumers are provided with the context of how calories and nutrients fit into their overall diet Education will be critical to help consumers understand and use the calorie on menus. Section 3: Accurate Recipe Analysis Choosing Software Use a research quality database from a reputable company like Genesis from ESHA Research USDA and common brand name items Allows entry of own ingredients Allows import and export of data Electronically populates recipes with updated ingredient data Offers software updates 1-2X/year Provides nutrient data for each ingredient in a recipe Interpreting Recipes Recipes must be tested After testing, recipe becomes standardized Vital to have open communication with chef If testing is inadequate, results will be too! Recipe Requirements Unrounded 100g data for new ingredients Ingredient Measurements Volume vs Weight AP/EP No “salt to taste”! Total yield, serving size and number of servings Eight 6 oz (168g) servings 1 order = 1 serving restaurant food More Recipe Requirements Full description of ingredients in recipe Identify form and cut Include preparation instructions as cooking will alter ingredients Foodservice formulations may differ from its retail form Product reformulations occur Challenges Deep Fat Frying Marinades and breading Volume vs weight FDA Rounding Culinary Expertise Technical cooking terms Sous vide – French for “under vacuum” Uncommon ingredients Dashi – Japanese broth made with dried bonito tuna flakes Appropriate substitutions Chinese Kale/Chinese Broccoli Laboratory Analysis Collective/composite sample 1 pound Determine nutrients needed Qualified Labs participate in AOAC testing program Resources Government – USDA database, nutrient retention data, food labeling guidance Book of Yields, 7th ed Food For Fifty Food Lover’s Companion, 5th ed Coming Soon: Recipe Nutrient Calculations: best practices for calculated and chemical analysis by Cheryl Dolven and Cathy Powers Section 4: If education and positive messaging are important to the success of menu labeling, how do we talk about this? The focus groups Sonar Research conducted 4 focus groups to understand consumer perceptions of menu labeling and evaluate consumer reactions to different response messages. Each focus group was comprised of six consumers who met the following criteria: Men and women, ages 25 to 60 Annual household income of $30K or more Have eaten at least three times in a casual dining restaurant within the past three months They used a “rapid response” technique Example 1 ORIGINAL Knowing how many calories you need and how many calories you eat each day is an important step in managing your health. Eating more calories than you need can lead to weight gain and other health problems. REVISED Knowing how many calories you need is an important step in taking charge of your health. Example 2 ORIGINAL Calories are like a budget - you should only eat so many in a day. Knowing the amount of calories in your food will help you “spend” your daily calorie budget wisely. REVISED Example 3 ORIGINAL A simple rule of thumb is that most people need 2,000 calories or less a day. To find out how many calories you need, visit www.choosemyplate.gov. REVISED Although the number of calories people need varies, a simple rule of thumb is that most people need 2,000 calories or less a day. More information about your individual needs is available at www.chosemyplate.org. What we learned: Keep messages POSITIVE: Messages that preach the consequences of too many calories or contain negative words and phrases will be ignored. Emphasize the YOU: Everyone wants to feel in control, so remind them that having calories on the menu puts them in the driver’s seat. Provide a RULE OF THUMB: The general guideline of 2,000 daily calories provides context consumers need. Remind them of their RESOURCES: … but don’t be too ‘bossy’ about when and how to use them. Respect the OCCASION: Dining out at a “sit down” restaurant is usually a special occasion–analogies that sound like too much work (like label reading or budgeting) aren’t likely to be successful. Section 5: Why is there variability of calories reported vs. calories served in restaurant meals? And what impact will it have on the consumer if we sensationalize this reality? Variability happens Our meals are handcrafted and made to order– unlike a highly-controlled assembly line of a manufacturing plant (like packaged foods) Extreme variability is not okay … but some variability is to be expected Ingredients: Even at its most basic form, many single ingredient foods are not exactly alike. Nutrition analysis: Any food analysis – even when done in a lab – is not an exact science. Food preparation: From cooking to portioning, preparing hand-crafted, made-to-order meals can also contribute to variability. How do we control for it? – – Approved suppliers Clearly defined product specifications – – – – – – Rigorous nutrition analysis process, including both chemical and calculated Skilled employees Standardized recipe cards Extensive training for restaurant staff Restaurants equipped with scales, spoodles and other measuring devices Line & alley checks What if we sensationalize this reality? Beware! Calories on Menus Calorie Counts: How Accurate Are They? When Nutrition Labels Lie Calorie labels inaccurate, experts say Calorie counts found lacking Counting of Calories Isn’t Always Accurate To find out, Sonar Research fielded an online survey, exposing two groups of consumers to one of two news messages: either positive or negative. Negative messages will have a negative impact Negative coverage significantly decreases the intent to use the information Consumers who heard positive messages said they were 2.5 times MORE LIKELY to use the calorie information they see on the menu The bottom line Some variability in the final prepared dish is unavoidable, which means a little variability in the calories listed on menus is to be expected. The calorie information on menus is reliable and valuable in guiding a consumer’s choice. Consumers need help understanding and using the calories they see on the menu. Focusing on the potential variances will not benefit public health goals and may make some consumers less likely to use the information. Summary What can food and nutrition communicators do? Food and Nutrition Communicators can: Help consumers understand what calories are and why they are important Teach consumers how many calories they need each day, so that the calories they see on the menu have context Show consumers how to use the calorie information to select a meal that works for their needs on that occasion Educate consumers and the media on why some variability in calorie reporting is to be expected Ensure you have appropriate training, accurate ingredient and recipe information and adequate assumptions to do calculated (software) analysis for restaurants (junk in, junk out!!) 39 Resources for You The full regulation is posted at fda.gov More information about menu labeling can be found at www.Nutrition411.com (in the “menu labeling” folder of the Educational Materials tab) Restaurant Reality: a closer look at the inherent variability in restaurant food Calorie Confusion: a review of the literature Mixed Messages: exec summary of the media study by Sonar Strategies Communicating Calories: consumer tested messages about menu labeling Menu Makeover: a ready-to-use handout that helps consumers put calories to use In Summary Adding calorie content to menus is an important step to empower Americans when they eat away from home. Consumers will benefit most from this information if we teach them how to use it through positive, relevant messages. HMC Produce Survey Results January 2013 Contact Datassential: Maeve Webster 802-430-7085 [email protected] chapters General Issues 3 Daypart & Menu Part Issues 11 Strategies & Impacts 16 Drivers & Challenges 19 Guest Issues 24 Communication 28 Internal & External Partners 31 Communicating HMC Efforts 36 General Issues 46 CURRENTLY Increasing Produce Use Increasing produce is not a new objective. Nearly all of the HMC members have already begun efforts to increase produce use in their operations. Not only have most HMC members already begun to increase produce use, but these activities have been going on for over a year and, in many cases, for more than two years. Q: Have you already employed strategies to increase the use of fruits/vegetables? Q: When did you begin or initiate your strategy to increase fruits/vegetables on your menu? n=18 Current Achievement vs Ultimate Goals HMC members have made great progress toward ultimate goals. To date, HMC members indicate their operations have increased product use on average by 24%. With ultimate goals targeting on average a 39% increase in produce use, many operations appear well on their way toward these goals. A key issue to be addressed is the lack of any clear understanding among 44% of target or ultimate goal for produce usage increases. Without any clear understanding of what the goal is, it will be difficult for any operator to effectively measure the success of these efforts. Q: What is your ultimate goal with regard to increasing your use of fruits/vegetables in your operation? Q: How much of an increase of fruits/vegetables use do you believe you have implemented to date, since the Healthy Menu Collaborative was created two years ago? n=18 “Was able to add two new salads and implement a seasonal vegetable addition to the menu. We also added an upside down fruit cake and a fruit tart to the dessert menu.” “Offering unique side items from which guests can choose.” “Introduced a concept that centers around the use of fresh seasonal produce and whole grains while using sparingly to compliment entrees to balance nutritional attributes. Changing menus to coincide with the seasons to focus on fruits and vegetables that are at its peak of ripeness, flavor, abundance and favorable pricing.” Effective methods to increase produce use “Increase variety and number of fruit and vegetables. Nutritional strategy by focusing the attention of our consumers on consuming more veggies/fruit. Implementing new platforms of sandwiches, breakfast items, salads, soups and sweet/savory desserts. Recipe innovation.” “Adding oatmeal and dried fruit to breakfast; offering more bakery LTO's with fruit; Breakfast Burrito LTO.” “Offering more vegetable dishes with animal protein, but the animal protein is a component of the dish , not the main ingredient.” “It has been about introducing more vegetable focused dishes and sides versus trying to argue against changing the standard of Identity.” “Make it delicious First. The guest can not be forced.” “Measure as a % of total sales.” “Purchase data....sales data is too hard for us to collect.” “Food purchasing, local produce purchases, nutritional analysis of recipes.” “Monitoring raw purchasing of fruit and vegetables. Measuring increase sales of items containing fruit and vegetables.” Measuring success of increased produce use programs “Daily POS reports.” “Customer satisfaction results and lower food cost.” “Sales numbers tell it all.” “By how well the items sell and how incremental the menu items are.” “Menu item sales and consumer feedback.” “Reviewed by intercepts and take rates.” “Use of production records captures volume used/served, but not consumption, therefore we will soon be conducting plate waste studies.” Share of Produce Use by FORMAT Increases in produce use will likely come at the expense of value-added products. Fresh produce accounts for the largest share of produce use now and long-term goals aim to increase that share of use. For the most part, canned produce will likely suffer the greatest share of use declines, followed by frozen. Q: Considering the fruits/vegetables you currently use in your operation, what share of those fruits/vegetables is purchased in each of the following formats? Considering your goals for fruit/vegetable use, what share do you hope each format will eventually represent? n=18 Product HMC Members are USING MORE OF HMC members are leveraging a wide variety of produce as part of their increase efforts. Greens, potatoes, seasonal produce, berries and squash are among the types of produce HMC members are using more often throughout the menu. Q: What fruits/vegetables are you using more of or plan to use more of on your menu? n=18 “Green vegetables..we do not have a format for fresh. must use frozen and potentially battered veggies for healthier fried sides.” “Highly perishable, short shelf life......lot's of waste.” “Fruits in general are hard for me being in a steakhouse. I am using it in some drinks and desserts but mainly as a garnish.” “Dried beans and grains. Guest perception is still moving on these items.” “Winter squash, root vegetables. Unfamiliar use and complexity of recipes.” “Melons: quality and yield is currently a big challenge. Pre-peeled is not an option due to quality and shelf-life issue. Skin is contaminated. Nutritional density is low.” Produce considered difficult to use more of “Any sort of fresh lettuce, sliced tomato, etc. – from both prep and storage concerns.” “Eggplant -- difficult to cook and there are few if any frozen options on the market that I would consider.” “Avocado, asparagus because of high prices.” “Anything that consumers cannot cook themselves and are not familiar with i.e kohlrabi, rutabaga, etc. If it evokes bad childhood memories, we don't want to touch it.” “Brussel sprouts, new leafy green varieties, braising greens, etc. Casual dining consumers less familiar with these items or have had bad experiences with them.” “fresh - kids are not inclined to eat whole fruit. its better when the fruit is cut challenges here are labor, equipment, keeping fresh.” Daypart & Menu Part Issues 54 Lunch and dinner will lead HMC member efforts to increase produce use followed closely by breakfast. Snacks will play a far more limited role despite fairly high perceived importance for AM and PM snacks. Daypart Role in Produce Use *Among those menuing **Top two box percentages; five-point scales Q: What percent of each daypart will ultimately be impacted by your strategy to increase fruits/vegetables use on the menu? Q: How important will each daypart be in your strategy to increase the use of fruits/vegetables on the menu? Q: How easy is it to incorporate more fruits/vegetables into each of the following dayparts? n=18 Lunch and dinner entrées will have the greatest impact with a la carte sides and appetizers also playing significant roles. Breakfast sides will lead produce increase efforts in that daypart, with entrées and breakfast sandwiches perceived as more difficult categories in which to increase produce use. Menu Part Role in Produce Use *Among those menuing **Top two box percentages; five-point scales Q: What percent of each menu part will ultimately be impacted by your strategy to increase fruits/vegetables use on the menu? Q: How important will each menu part be in your strategy to increase the use of fruits/vegetables on the menu? Q: How easy is it to incorporate more fruits/vegetables into each of the following menu parts? n=18 EASY VS DIFFICULT Categories for Produce Increases Salads, sides and soup are considered the easiest categories to tackle. Categories including breads, breakfast entrées (already identified as a more challenging category), seafood, deli proteins, burgers and sandwiches (lunch/dinner) are all considered far more difficult with regard to increasing produce use. Q: Which of the following are the top three easiest categories to tackle as part of your strategy to increase fruits/vegetables on the menu? Which are the top three most challenging categories? n=18 “Salad program…vegetable fajita.” “Vegetable hash added as breakfast side.” “Adding a grilled vegetable Cobb salad to the new lunch menu coming out in January.” “Added fresh fruit and vegetables with burger and sandwich offerings.” “Breakfast egg whites omelette with asparagus and roasted tomatoes.” Example of an item/menu part experiencing increased produce use “Power salad which uses fruits, vegetables, and dried fruits.” “Breakfast burrito 2 month LTO used over 400K lbs diced veg.” “Dinner entrees -- upped amount of veggie options by 200% since October.” “Make your own stations.” “Developing a bread based retail item that can cross multiple day parts that has a vegetable/fruit component of approx. 35-40% of its total weight.” “We are now requiring our restaurants to carry baby spinach.” “In 2012 we added a small plates section to the starter page of our menu. In this section we added 4 vegetable focused selections.” “Roasted veg flatbread.” Strategies & Impacts 59 Methods to Incorporate More Produce Menu item creation, whether to replace items or add to the menu, will drive increased produce use. Few operators seek to alter existing items or to expand the menu by adding dayparts or menu parts. Regardless of the tactic, in-house development will drive most of the produce strategies going forward. Valueadded product is most likely to play a role for those operators looking to alter current menu items. In-house Valueadded products Both Creating new items – replacing existing items 55.6% 11.1% 22.2% Creating new items – add to existing menu 61.1% 11.1% 27.8% Altering existing menu items 38.9% 5.6% 33.3% Expanding current menu part 55.6% 0.0% 22.2% Adding new daypart 16.7% 0.0% 11.1% Adding new menu part 38.9% 0.0% 5.6% Q: What share/percent of your strategy to increase fruits/vegetables on the menu will employ each of the following techniques? Q: For each of the following, will you focus on in-house development or value-added products provided by manufacturers or other suppliers? n=18 Areas EMPLOYED OR IMPACTED by Increased Produce Use Profit margins and price appear to be the two areas HMC members believe will be most impacted by the increased use of produce. Based on other data collected, it appears HMC members are concerned that both will be negatively impacted. Side menu prominence, prep techniques and portion sizes are secondary areas likely impacted by these efforts, though there is no data to suggest the impact is perceived to be negative. That said, prep skills were identified as a challenge so the impact on preparation techniques could be either a challenge or a new creative opportunity. Q: Which of the following will your strategy to increase fruits/vegetables on the menu employ or impact? n=18 Drivers & Challenges 62 REASONS for Increasing Produce Use Facilitating creativity is the most significant driver for increased produce use . Other key drivers focus on the impact of produce on the flavor, quality and appearance of menu items. It’s important to note that negative drivers such as peer pressure, media scrutiny and competitive activity are not identified as significant reasons to increase produce use. Additionally, issues with price come up repeatedly and the potential to increase price points, the potential for increased profit margins, and lower overall food costs are all ranked low. Q: Why are you engaging in a strategy to increase fruits/vegetables use in your operation? n=18 Short-term Fad vs LONG-TERM TREND Without a doubt, the HMC membership believes increasing produce is a long-term trend. Q: Do you believe the focus on increasing fruits/vegetables on the menu is a short term fad that will eventually dissipate or a long-term trend that will lead to changes in guest eating behavior overall? n=18 KEY CHALLENGES to Increasing Produce Use Identified as single greatest challenges The costs of fruits & vegetables is clearly the most commonly identified challenge with regard to increasing produce use. That said, prep skills and guest demand, while identified by fewer HMC members were the two challenges most likely identified as the most significant challenge to overcome. Developing reliable supplier relationships, guest push-back and the lack of reliable seasonal produce sources do not appear to be significant hurdles for the majority of members. Q: What types of challenges have you or do you expect to encounter in your effort to increase the use of fruits/vegetables on your menu? n=18 “I believe I have convinced my team that the use of non-traditional burger vegetables have wow factor for a burger menu.” “Lots of emphasis on culinary skill training.” “Fruits in general are hard for me being in a steakhouse. I am using it in some drinks and desserts but mainly as a garnish.” “Culture - that a bit of waste is normal with fresh vegetables.” “Menu and recipe development by clearly describing direction, focus and communication of core concept to highlight seasonal fruits and vegetables.” Challenge operation overcame “Consistency of fruit and vegetable by sourcing the fruit/vegetables directly with the growers.” “Delivering a consistent product daily through further processed products.” “Anecdotal thoughts from cross-functional groups as opposed to hearing the voice of the customer.” “Developing multiple uses and application for vegetables to eliminate waste.” “Increased labor costs. I have worked with our produce vendor to peel and dice fresh vegetables per our specifications and price constraints.” “Customer demand. The choices we have put on are selling.” “Prep: this was one of the largest hurdles but over the course of 2012 our kitchen teams have adapted and been able to handle the increased prep and higher level of techniques required by the new additions.” Guest Issues 67 Perceived Guest INTEREST in More Produce Guest interest in more produce on the menu is believed to be very high. Virtually all HMC members indicated that guest interest in having more produce on the menu exists and half indicated it is very high. Q: How interested do you believe your guests are in an increased use of fruits/vegetables on your menu? n=18 APPEAL of More Produce for Guests The vast majority of HMC members indicate having more produce on the menu is extremely appealing to guests. Q: How appealing do you believe an increased use of fruits/vegetables on your menu will be to your guests? n=18 INFORMATION Requested by Guests Guests are most likely to request information on nutrition and freshness. Other issues including local sourcing, seasonality and organic appear to be more niche issues rather than issues impacting a majority of guests. Nearly 90% of HMC members indicate that a few or none of their guests request information about the produce available in the operation. Q: What information do your guests request regarding the fruits/vegetables used in your operation? n=18 Communication 71 HOW Guest Requested Information is Provided Most HMC members provide information online. While online is the most common way in which to communicate information requested by guests, HMC members use a variety of methods. Q: How do you provide information to your guests about the fruits/vegetables used in your operation? n=18 COMMUNICATING Increased Produce Use Strategy to Guests Increasing produce use is something HMC members want to communicate. Very few are not planning to communicate these efforts to guests. Increasing produce use is a flag to wave at a time when the foodservice industry is under pressure or attack from a variety of sources. Social media 56% On website 50% Media advertising Directly on the menu 44% Limited time offers 39% Press releases 33% Table tents, posters, and other in-house signage 28% Banners, posters, and other signage outside 28% Other promotions (i.e. coupons, etc.) 28% Special call out on menu board 22% Using logos/icons on menu/menu board 22% Brochures, etc. available on-site 22% Special signage near or call out on drive thru menu board 17% Special signage on buffet, salad bar, food bar, etc. 11% By request only 0% Q: Are you or do you plan to communicate your strategy to increase the use of fruits/vegetables on your menu to your guests? Q: How do you currently or plan to communicate your efforts to your guests? 39% n=18 Internal & External Partners 74 “Marketing team.” “Procurement division.” “SVP of brand development and CMO .” “Largest proponent is our client (CEO, COO, Chief wellness officer, HR) doctors, etc.” “Marketing Dept., Purchasing, Development and Client Relation Dept.” Best internal partners for produce efforts “Purchasing.” “Supply Chain and Regulatory group.” “Purchasing, Marketing and our CI Partners.” “Produce vendors.” “Culinary staff.” “The growers and manufacturers.” “Our Suppliers and Farmers. The guest.” “purchasing and marketing.” BEST IN CLASS Manufacturers? Clearly, some manufacturer suppliers stand out more than others. The vast majority of HMC members believe some manufacturer suppliers stand out from the pack when it comes to working with them on increasing produce use. Many manufacturer suppliers were identified as “best in class” by HMC members, but Haliburton, Costa Produce and Dole were mentioned by multiple members. Mann Haliburton Naturipe Fresherized Foods Tayler Farms Unilever ConAgra Costa Produce Fresh Point Dole McCormick Simplot Escalon Q: What share/percent of your strategy to increase fruits/vegetables on the menu will employ each of the following techniques? Q: For each of the following, will you focus on in-house development or value-added products provided by manufacturers or other suppliers? n=18 “Vegetable/fruit side items that can also be utilized in different meal periods.” “Split cases for small locations; Value add produce for small locations.” “Breads: creating lower sodium bread products to hold fruit and vegetable offerings in key meal periods..” Challenges HMC members have asked suppliers to work on “Pre-washing, using non-chlorine solution to sanitize the fruit/vegetables (such as ozone water), better packaging, use of nitrogen for fast freezing, higher nutritional value and ripeness of the product, non GMO seeding...” “Supplying consistent products.” “Flavor and value-add prep techniques - especially around grilling and caramelizing.” “We leverage suppliers who are ingredient focused and have a full range of capabilities to provided us exceptional quality ingredients regardless of the target.” “Specially cut fresh produce.” ALTERNATIVE Supplier Relationships Nearly 40% of HMC members have engaged in an alternative supplier relationship. Many HMC members are looking beyond traditional distributor and manufacturer relationships to facilitate increasing the use of produce. Q: Beyond manufacturers and distributors, have you entered into any other supplier relationships to help you meet your increased fruits/vegetables use goals? n=18 Communicating HMC Efforts 79 COMMUNICATING HMC Activities 94% believe produce success stories should be shared. Half believe these success stories should include individual member achievements (with permission), while 44% believe the stories should be reported in aggregate only. Key outlets for communicating these successes include HMC members (89%), industry trade groups (89%), professional organizations (83%), and industry trade publications (72%). 89% believe other findings collected by the HMC should be shared. Just under two-thirds believe this additional data should be reported in aggregate only. n=18 a Datassential solution Contact Datassential: Maeve Webster 802-430-7085 [email protected]