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D. S. SEIDEMAN, Boskocil Foodservice, P.O. Box 1570, Hutchinson, KS 67504

The foodservice segment continues to outgrow retail. Consumers age 45 to 54 years (the baby boomers) spend an average of $9,800 per year in foodservice, more than any other age group. Today's consumer demands include 1) convenience (time starved), 2) value (want high quality at a fair price), 3) decadent (strong economy and sick of self denial), 4) leisure/fun (food decisions based more on occasion vs. demographics) and 5) wellness (volumes still low, but growing). Food scientists must understand these demands before developing products from the consumer's perspective.

Foodservice establishments are currently wanting their suppliers to do more precooking, seasoning, and portioning, etc. This is often referred to as "getting the labor out of the back room", and is a result of two very strong issues facing restaurant operators. Labor continues to be a problem (low skill set, large turnover, increased wages and benefits). In addition, microbiological problems (E. coli, etc.) have operators concerned about liability. There is currently a trend underway by consumers to want quality over price. This is evidenced by the re-emergence of whole muscle hams and roast beef. Low cost restructured items are declining. "Comfort foods" such as meatloaf, pot pie, and pot roast are becoming popular again.

Food companies need to reexamine the product offerings every 3-4 years to make sure they are still relevant to the dynamic consumer. The R&D departments of food companies need to have diversified staffs, and learn the differences and potential of scientists, technologists, chefs, and engineers working together.