Baking & Snack - September 2015 - 19

Hispanics' growing impact on foodservice
The Hispanic population is growing
- and so is its use
of foodservice.
Hispanic consumers
increasingly are visiting
restaurants, with
41% now using
foodservice
at
least twice weekly,
up from 36% in
2013, according to As America's Hispanic population grows so does its impact on the food industry.
Adobe Stock
Technomic, Inc.,
Chicago. Moreover, they are expected visiting foodservice locations, especially
to represent nearly 30% of the total US coffee shops and family-style concepts,
more often than the general population."
population by 2060.
Word of mouth is especially important
To appeal to this growing demographic, restaurant operators and sup- to Hispanic consumers, 46% of whom ofpliers should emphasize healthy eating, ten ask friends and family for restaurant
authenticity and connection to family, recommendations, which compares with
all of which resonate with this consumer 29% of the general population.
A growing number of Hispanic congroup, Technomic said.
"Hispanics prioritize eating meals sumers think American-style restaurants
with family, and they feel strongly that should offer more Hispanic flavors on
restaurants are an ideal place to spend the menu. The top Hispanic-style entrees
time with family," said Sara Monnette, they are most likely to order are carne
senior director of consumer insights for asada (54%), burritos (42%) and fajitas
Technomic. "There is a greater opportu- or tacos (37%).
- Monica Watrous, Food Business News
nity to gain Hispanics' loyalty, as they're

Pintado

Roberts

Fliss

Ward

Gravatte

People
Alejandro Pintado was named president of Bimbo Canada (formerly Canada Bread),
replacing C. Barry McLean.
Rick Roberts was named chief operating officer for Hail Merry, Dallas.
AIB International, Manhattan, KS, hired David G. Fliss as vice-president for
client development.
AMF Bakery Systems, Richmond, VA, announced the promotion of Jason Ward to
executive vice-president.

Amoroso's Baking Co.,
Philadelphia-based maker of Italian
hearth-baked bread and rolls, is
closing its southwest Philadelphia
bakery and plans to open a new
facility in Bellmawr, NJ, as part
of a joint venture with Ginsburg
Bakery, Inc. The merged company
will now operate under the name
151 Foods LLC, and it will
continue to produce Amoroso's
branded products.
Coborn's, Inc., a St. Cloud, MN,
grocery retailer with more than
8,000 employees and 54 supermarkets across the Upper Midwest, has
opened a gluten-free bakery to supply its supermarkets. The facility, located on the grocery store's campus
across from it central bakery, began
making 20 specialty items under the
G Free Bakery label.
Dawn Food Products, Jackson, MI,
has opened four distribution centers
that have led to a net increase in
storage of more than 6 million cu ft
across ambient, frozen and refrigerated temperature environments. The
centers are in Chicago; Piscataway,
NJ; Louisville, KY; and Toronto.
Mondelez International, Deerfield,
IL, will invest $130 million in four
"Lines of the Future" at the company's Americas production facility in
Salinas, Mexico, which opened late
last year. The new lines are expected
to be completed by the middle of
2016 and will replace nine older
manufacturing lines at the company's flagship biscuit plant located
in Chicago.
Wire Belt Co., Londonderry, NH,
recently expanded its solar array by
50 kW, totaling the array to 150 kW.
The new array was placed on the addition of the building that opened in
November 2013.

Elaine Gravatte was promoted to president and chief operation officer of DDW, Louisville, KY.
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