Healthy Up: Understanding the Need and Opportunity for Healthier Restaurant Menus
Session Track: Weight Management
Date: Wednesday, March 23, 2011, 2:00 p.m. -3:00 p.m.
In short order, the FDA will be publishing guidelines for caloric and nutrient content. Although many foodservice operators have made strides in offering healthier menu items with better-for-you ingredients, many will need assistance as they look to "healthy up" their menus. This session will explore the ways in which consumers want restaurants to "get healthy" and their attitudes toward healthy eating when dining out. Additionally, this session will provide steps that food manufacturers can apply when working with restaurants on these efforts. You'll get clarification on the key drivers of healthy dining at restaurants, and address questions such as, "How do manufacturers work with restaurant operators on healthy menu development?" and "How should this issue be approached?" And, you will benefit from the discussion on best practices for manufacturers working with foodservice operators looking to incorporate healthier menu items.
Stuart McAllister, Director of Marketing, Foodservice, Dole
As Director of Marketing at Dole Packaged Foods, Stuart McAllister leads strategic planning, research, new product development, and new business development for the foodservice channels.
Stuart McAllister is director of Marketing at Dole Packaged Foods, and leads strategic planning, research, new product development, and new business development for the foodservice channels. His career has spanned a wide range of duties, including international marketing and operations, systems development for trade promotion funds and customer profitability, sales strategy and trade marketing and, most recently, marketing. Mr. McAllister has worked with many foodservice operators, including casual dining, quick service, fast casual restaurant chains, K-12 schools, colleges, airlines, movie theatres, theme parks, health care, contract feeders, convenience stores, and vending channels. Examples of such chains include Chick-fil-A, Red Robin, Carl's Jr, TGIFridays, Dairy Queen, and Jamba Juice. He has been quoted in The Packer, Restaurant Business, Chef, and Deli Business. Mr. McAllister holds a master's degree in Agribusiness from Santa Clara University.
Eric Giandelone, Director of Foodservice Research, Mintel International
Eric Giandelone is director of Research for Mintel Foodservice and is charged with identifying trends and developing actionable insights for clients in the foodservice industry. His work focuses on writing and developing foodservice-specific reports, as well as using Mintel's Foodservice tools to develop solutions that will help clients better understand and overcome the challenges they face in the foodservice industry.
He has been interviewed in QSR and Nation's Restaurant News. Prior to joining Mintel, he was the editorial manager at Technomic, Inc., a market research and consulting firm. Mr. Giandelone holds a master's degree in business administration from the University of Chicago.