Just like their foodservice counterparts in the industry at large, school cafeterias strive to offer on-trend, yet lean and healthy choices for an audience with increasingly diverse tastes. Eggs pair well with ethnic flavors and fit perfectly into bold, spicy creations. Vegetarians and flexitarians can enjoy eggs as a center-of-the-plate protein or snack alternative. Eggs are naturally gluten free. An affordable and versatile protein option, eggs are a popular component of a nutritious meal any time of day from a breakfast plan served in the classroom or cafeteria to the lunch menu and salad bar or as a satisfying snack.
Eggs in foodservice: On trend and on the menu
If you think there are more eggs on restaurant menus these days, you are right! Eggs have been on trend in foodservice for a few years now. The Sterling-Rice Group, a food industry trend watcher, even called out 2014 as the “Year of the Yolk.1” Savvy school nutrition professionals know it’s important to offer customers options similar to those in restaurants.
Parents and staff will be especially impressed with innovative items on your menus and in your cafeteria. Egg trends to watch include:
These trends underscore the versatility of eggs in school nutrition programs: So many menu options, so many on-trend possibilities, so many delicious meals – from one single product, the incredible, edible egg.