University Cuisines - Bowl Foods—Page 3

University Cuisines - Bowl FoodsINTRO INSIGHTS RECIPE ONE RE Introduction to Bowl Food Welcome to the first edition of Cuisines! In this edi on the rapidly growing trend of Bowl Food and bre some easy solutions for you to implement into you menus. Bowl food has been on the rise since way before t hit and can include anything from poke bowls to s pots and even fusion bowls. They can be customis easily, so they are a great option if you want to ap plant-based and allergen free diets, whilst also be great tool to use for upselling. The effects of the pandemic put the spotlight even health and wellbeing and bowl foods are a fantast showcase what lighter and healthier options you h each day. Not only that, you can also easily tweak for the day depending on what ingredients you ha allows you to be flexible whilst we face product av challenges. So welcome again to Cuisines and to Bowl Food. T see why you should implement these dishes and h do this easily and effectively!Page 2Page 4

iPaper

Page number 3

ECIPE TWO RECIPE THREE NON-FOOD ition, we focus eak down ur lunchtime the pandemic salads, hot sed really ppeal to eing a n more on tic vessel to have available k your menu ave in which vailability Take a look to how you can

Page number 4

INTRO INSIGHTS RECIPE ONE RE Insights PRIORITIES 48% of 16 - 34s say cost is their top priority when buying lunch 1 MEAT FREE under 35s prefer meat-free options! 1 POKE B there are n 10 poke serving just in Lo HEA CONSC 62 of 16 - 19 that what has a dire on your e wellbe Sources: 1. Mintel Attitudes towards Lunch out of home, UK, 2021 | 3. Mintel, A Focus on Gen Z, UK, 2022 | 4. Mintel Attitudes towards