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Dream Kitchen Survey Offers Educational Foodservice Equipment Buying Trends

-Pulse’s new 2017 Dream Kitchen same influence. This indicates that menu of how cooking methods would affect
YSurvey is a study on menu trends trends such as grab ’n go and healthy the nutritional value of the food. Sixty
and non-menu factors influencing equip- may strengthen as the K-12 consumer percent of C&U foodservice directors
ment purchases by K-12 and college and transitions into higher education. agreed that this factor influenced their
university (C&U) foodservice profes- Some menu trends have slightly decisions, while 57 percent of K-12
sionals. The study’s insights help equip- lower influence in K-12 foodservice foodservice directors stated the same.
ment manufacturers better understand the operations compared to that in C&U
needs and challenges facing educational food service. For example, 81 percent of Emerging Opportunities
food service operations. C&U foodservice operators highlighted The Dream Kitchen Survey has al-
The study found that equipment- sustainability as an important factor for ways explored problem-solving oppor-
buying decisions in both K-12 and C&U equipment purchases, while 73 percent tunities for K-12 kitchens and helped
food service is greatly influenced by the of K-12 foodservice directors stated the manufacturers innovate to fulfill needs
following menu trends: accommodating same. This menu trend may gain more born from evolving menu trends. Y-
allergies, fresh/locally sourced, healthy, emphasis, as students grow older and Pulse’s latest study from The Dream
sustainable and grab ’n go. Educational more aware about sustainability issues. Kitchen survey highlights other menu
foodservice segments’ equipment pur- trends that are beginning to impact equip-
chase decisions were also influenced by Non-Menu Factors ment purchasing, such as off-campus
non-menu factors, such as labor costs, The biggest challenge when purchas- dining, food trucks, QSR branded food
budget constraints and staff training. ing foodservice equipment included la- offerings, lunch in the classroom and
“These non-menu issues indicate that bor cost. Ninety-two percent of C&U electronic ordering. These emerging
kitchen equipment that is foolproof for foodservice operators said that labor trends may not significantly impact
staff and requires minimal training will cost is a major factor when making an equipment-purchase decisions today, but
be in greater demand,” said Sharon Ol- equipment purchase, while 82 percent they do provide insights into future needs
son, executive director of Y-Pulse. “Menu of the K-12 foodservice operators said and opportunities for not only equip-
trends, such as healthy and grab ’n go, the same thing. Seventy-six percent of ment manufacturers, but also food and
are no longer emerging, but are rather C&U foodservice operators also took beverage brands.
a strong influence which will shape into consideration staff training as a fac- The 2017 Dream Kitchen Survey
the equipment industry in the next few tor when purchasing equipment, while shows that foodservice directors are look-
years.” 71 percent K-12 foodservice operators ing for smarter, more efficient cooking
did the same. Budget constraints were equipment. They are interested in equip-
Menu Trends also an important challenge, with 92 ment that is easy to train staff members
Eighty-five percent of C&U foodser- percent of C&U foodservice operators to use and can multi-task. When asked
vice operators described accommodating facing budget constraints when it came about their biggest equipment needs,
allergies as one of the most significant to equipment purchases, while 79 percent K-12 foodservice directors said they
menu trends that will influence their of K-12 foodservice operators also felt really want updated, combi and con-
equipment buying purchases, while 87 the same restrictions. vection ovens, as well as dishwashers
percent of K-12 foodservice operators Other non-menu factors that influ- with better drying capability. They are
said the same. Seventy-seven percent of enced educational foodservice directors’ also interested in display kitchens that
C&U foodservice operators also cited equipment purchase decisions included allow students to see how their meals are
fresh/locally sourced ingredients as an space. Ninety-six percent of C&U food- prepared and connect with the people
important menu trend for equipment service directors stated that space was a who make their food.
decisions, while 80 percent of K-12 big factor when it came to purchasing As for C&U foodservice directors,
foodservice operators agreed. These foodservice equipment, while 89 percent they said that their biggest equipment
comparisons indicate that accommodating of K-12 foodservice directors indicated need is also for combi and convection
allergies and different diets, as well as the same. Seventy-two percent of C&U ovens, along with wood-stone ovens and
emphasizing fresh, local food ingredients, foodservice directors said that calculation wood-fire pizza stoves. They are looking
are now a standard part of educational of true lifetime cost of equipment also in- for equipment that minimizes carbon
food service. These trends seem to be fluenced their decisions on which equip- footprint in order to stay on-trend. They
strengthening as younger consumers grow ment to buy, while 64 percent of K-12 also desire flexible equipment that can
into young adult consumers. foodservice directors agreed. Another be plugged in anywhere and can be re-
Seventy-three percent of C&U food- interesting non-menu factor for equip- purposed for a pop-up location with a
service operators said that the grab ’n go ment purchases was the understanding different menu.
trend was influencing their equipment
purchase decisions, while 73 percent of
K-12 foodservice operators agreed with
this statement. Eighty-five percent of
C&U foodservice operators said that find us on facebook
demand for healthier foods was also
influencing their equipment purchase www.facebook.com/oncampushospitality
decisions, while 97 percent of K-12
foodservice operators also faced the

4 | NOVEMBER 2017 ON-CAMPUS HOSPITALITY