Three Reasons to Add Yogurt Parfaits to Your C-store Menu
Healthier menu options may not always be the first thing that comes to mind when we visit convenience stories. However, as today’s consumers are increasingly health conscious, c-stores need to switch up their offerings to meet consumer demand for more better-for-you options.
Yogurt parfaits are a relatively simple foodservice menu item to add and one that can make a big impact among your consumers. Following are three key reasons why parfaits make sense on c-store menus. Yogurt parfaits are:
- Nutritious & Delicious:Yogurt parfaits are a great-tasting menu item with several nutritional benefits—yogurt provides protein, calcium and more. Layer in other healthful ingredients such as granola and fruit to appeal to those consumers looking for freshly made items that not only taste great but offer satiety and more than empty calories.
- Portable Showstoppers:As c-store shoppers in particular seek out foods they can eat on-the-go, yogurt parfaits are an easy-to-eat solution with maximum portability. Consider clear cups sized to fit into the cup holder of a car. Clear packaging also showcases the parfait’s ingredients and will stand out whether it is on the shelf or walking out of the store in your customer’s hands.
- Easy, Breezy.At General Mills we often find inspiration for c-store innovation from our foodservice counterparts. One example is Yoplait ParfaitPro™, a versatile bulk yogurt product from we created for foodservice operations to help them make yogurt parfaits with ease. The open-and-squeeze bag makes it possible for employees of all skill levels to quickly pipe yogurt into place and build parfaits with limited mess or waste. C-store operators are now using Yoplait ParfaitPro to bring commissary preparations into their own units to make cost effective parfaits in their stores each day.
As you look to add yogurt parfaits to your own foodservice menu, General Mills Convenience has a number of resources to help, from products and recipes to years of expertise gleaned from working with a range of foodservice operations with different needs to identify the best ways to create delicious parfaits with back-of-house efficiency. To get you started, I have outlined the essential items you will need to be successful:
- Clear plastic cups (8oz.-16oz., depending on your desired retail price point)
- Yoplait ParfaitPro Yogurt (available in Lowfat Vanilla or Strawberry or Honey Vanilla Greek)
- Fresh or frozen fruit, Nature Valley® Granola or other mix-in ingredients
About the Author:
A certified baker and corporate chef, Tim Trainor is also a trailblazer who has carved out a new role for himself as our resident c-store foodservice expert at General Mills Convenience. Whether making frequent pit stops to and from his cabin in Northern Minnesota or through the on-site training he provides nationwide, Tim spends a lot of time in c-stores. Today, Tim is leveraging his passion for c-stores backed by his extensive culinary chops to help educate c-store retailers on what it takes to launch a successful foodservice venture.
8 Snack Trends to Watch for in 2017
Driven by more urban living and growing demand from developing countries, forecasters say the global market for savory snacks is expected to grow from $94.5 billion in 2015 to $138.2 billion by 2020.
Research from several organizations, including Technomic, FONA International, Sterling-Rice Group and Mintel, points to a similar conclusion, that busier lifestyles are leading to consumers replacing main meals with more flexible, light and convenient snacking options.
Technomic reports that snacking has been on the rise for several years, but the last two years have marked a particularly notable growth, with 83% of consumers in 2016 vs. 76% in 2014 saying they snack daily. The growing trend of “snackification” is driving the demand for portable and on-the-go formats well-suited to the convenience-store retailer.
Here are eight trends to watch …
1. More salty snacks with savory flavors
2. Roasted and toasted
3. Better-for-you continues to grow
4. Packaging and portion size matters
5. Kids are influencers
6. Sweets still in demand
7. Think crickets for protein
8. Breakfast fare for snacks
Source: CSP Daily News