As the food and beverage industry continues racking its collective brain for clever ways to reach Gen Z audiences, Chartwells Higher Education keeps its finger on the pulse of the generation’s ever-evolving preferences.
The company leveraged its position as the contract foodservice provider for 300-plus colleges and universities to capture emerging college dining trends and consumer insights for the 2024 fall semester.
According to the findings of Chartwells’ recent survey of 72,000 students, here are five trends to watch.
Cottage Cheese Repositioned as a Protein Powerhouse
It appears cottage cheese is getting its groove back.
Known for its high protein content and versatility, the item has been making its way into recipes that were previously off limits — from queso and cheesecake to banana bread and breakfast bowls.
In the Chartwells test kitchen, chefs are experimenting with multiple recipes incorporating the protein-packed product, including hearty cottage cheese wraps and a high-protein ranch dip.
Indulgent Items Imbued with Innovative, On-Trend Flavors
The survey also revealed that full-bodied, flavor-forward dishes remain a fan favorite.
Chartwells plans to enhance its “Now Trending” dining station at Baylor by incorporating a variety of innovatively indulgent recipes each week.
Ranging from sweet to spicy, the new menu items will include:
- Butter Chicken Poutine
- Crispy Bulgogi Scallion Pancake Burritos
- Chinese Candied Fruit
- Japanese Pancakes with Matcha Jam
Increased Demand for Newstalgic Experiences
Ever felt like you were born in the wrong era? A sizable portion of Gen Z shares that sentiment.
Coined by Seattle DJ Sean De Tore, the term “newstalgia” refers to the trend of juxtaposing the classic alongside the cutting-edge. Though it initially emerged in the fashion, music, and interior design sectors, it’s been infiltrating the food and beverage industry as well.
To capitalize on the growing popularity of the newstalgic dining trend, Chartwells announced a new Supper Club initiative designed to blend sophistication with nostalgia and cultivate meaningful connections among students in the process.
“Supper Club not only elevates dining experiences in new and unique ways but also celebrates the communal spirit of college life, bringing students together to savor delicious food, experience something fresh yet nostalgic, and forge lasting friendships,” said Eva Wojtalewski, CEO.
Chamoy Pickles as the Next Big Thing in the Swicy Sphere
Chamoy pickles are continuing to enjoy viral success on TikTok and other social media platforms as one of the latest installations of the swicy dining trend that surged in popularity over the summer.
After launching a new Mango Chamoy Ice Pop earlier this year that was a smashing success, Chartwells plans to develop additional Chamoy-laced menu items in the coming months.
This widespread appeal of the tangy, spicy, and slightly sweet treat reflects a broader shift toward bold, adventurous flavors among diners of all ages.
Miso Madness
Miso, a traditional Japanese paste made from fermented soybeans, has also been winning over campus diners as of late.
The flavorful, versatile ingredient has made its way into everything from soups and salad dressings to marinades and even desserts, adding the uniquely tangy depth of flavor that only comes from fermented foods.
Chartwells will debut a series of miso-laden dishes at several campuses across the nation this fall, including:
- Miso Spiced Caramel Pork Skewers
- Sriracha Turkey Miso Burgers
- Miso Bacon Udon Noodles
- Matcha Miso Caramel Cookies
