Special Report | April 2011 | By Lori Zanteson

2011 Chef’s Survey

Page 10

Kids’ Meals: What’s new and innovative on the children’s menu?

“Mini portions of what parents like.” Lawrence Payne, Director of Dining and Hospitality,
Kahala Nui Senior Living Community

“Chefs are starting to create new items by hiding proteins and vegetables in foods that are familiar to kids.” Nola Krieg, Director of R&D, CRC

“Kids may be more willing to experiment with flavor than previously thought. This is why ethnic inspired dishes will innovate children’s menus.” Melanie Auxer, Director of Food Science and Technology,
Auntie Anne’s

“We need to provide them with smaller portions of adult menu options that provide the nutritional elements that parents require and the taste that kids want.” Ted Stoner, Director of Strategic Product Development, Qdoba Mexican Grill

“A salad-centric Canadian chain, Freshii, has appealing kids’ items that also are more healthful; they include chicken quesadilla in honey-wheat pitas, breakfast fruit and granola wraps in whole wheat tortillas.” Marc Halperin, COO, Culinary Director, Center for Culinary Development