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| Stacie Sopinka, vice president of product development and innovation for US Foods |
“From socially conscious consumers to the specialized diets of food tribes, it’s becoming harder for groups of diners to visit a restaurant and find something on the menu that appeals to each of them,” said Stacie Sopinka, vice president of product development and innovation for US Foods. “Within a party of four, it’s not uncommon to find at least one diner who is gluten-free or vegetarian while the others want to explore bolder, trending flavor combinations. When restaurants can expand the choices they offer consumers with a few simple additions to their existing menu, they win.”
US Foods’ Summer Scoop features 24 products that target evolving consumer preferences, from meatless wings to gluten-free pizza crust to paleo pasta.
“Whether it’s meat vs. meatless; traditional vs. adventurous; healthy vs. indulgent; or anything in between – our Summer Scoop lineup caters to your customers’ opposing tastes,” Sopinka said. “We’re featuring products that have wide-spread appeal, including sustainably sourced meats; items for gluten free, vegetarian or paleo diets; global flavors; shareables; portables; and simple indulgence.”
Picking a protein
US Foods’ Summer Scoop includes a variety of meat and meatless options to help restaurant operators deliver on protein trends.
Patuxen Farms Chick-Arrones are made from chicken thighs and chicken skin that is fried to give it a crispy texture. Designed to soak up sauce, US Foods said the products may be used as an alternative to chicken wings or in dishes such as Korean BBQ chicken with vegetables fried rice.
