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BOWLED OVER BY BOWLS

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BOWLED OVER BY BOWLS

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Last Published: 05/11/2017

BOWLED OVER BY BOWLS

“To call 2017 the year of the bowl would not necessarily be an overstatement,” states Melissa Abbott, vice president of culinary insights at The Hartman Group. 

 

 

Initially, acai and poke (a traditional Hawaiian seafood preparation) bowls helped put this trend on the map, but now it has expanded to include so much more. According to the food-industry firm Technomic, bowls have seen a 29.7% rise in the entrée category over the last five years. From eggs and smoothies to French fries and veggies to quinoa and fish, showcasing selections of consumer favorites in a bowl is proving to be a surefire hit, any time of day. Consumers are attracted to bowls because they can naturally showcase ethnic ingredients and authentic flavors. Furthermore, bowl creations are ideally positioned to accommodate consumer demand for healthy choices and customization. On top of all of this, bowls can be offered at a wide range of prices increasing their appeal in terms of increased customer satisfaction and profitability.

 

Entegra Procurement Services regularly publishes blog posts on food trends and innovations in food services. Entegra is more than a group purchasing organization (GPO): Our team of procurement specialists implement strategic sourcing to bring the most value to your business. We help our clients, in many segments ranging from the healthcare supply chain to restaurant supply, to cut costs and consolidate their portfolios.

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