Students have an extremely busy lifestyle, from lectures, and sporting commitments, to studying and partying so a food to go offering is imperative. Part steamed, part baked, these Blackcurrant Bagels are simple to make using the Hovis Best of Both Bread & Roll Mix, with blackcurrants and healthy seeds folded through. The bagels are a great option for breakfast on the go as students are on their way to their morning lecture.
The most popular cuisine among students is Italian [64%] with nearly half of students [49%] wanting to see Italian options more readily available on their university campus. With so many new, popular Italian high street chains emerging, you should ensure you are staying up to date with your competitors’ offers and the latest menu trends to entice students to stay dining on site.
Ensure your menu reflects the tastes that students want to see to keep them dining on site. Although almost half of fourth year students [42%] would describe their tastes as adventurous, they are less likely to cook these ideas from scratch, given the pressures of university life. This Japanese cuisine inspired recipe, which features Bisto Bouillon, reflects the latest cuisine trends. A big prediction for this year is…
Although older students are keeping an eye out for something with high nutritional value, the research shows those students who are just starting at university may be likely to miss comfort food whilst they are away from home, so it is important that you provide them with comforting options so they don’t miss home traditions.
Students are becoming increasingly savvy and more aware of how diet impacts their academic performance, so you should ensure you are highlighting nutritional benefits of your ingredients on menus – such as high protein, low fat, high in Omega three and inclusion of ‘super foods’. The below recipe incorporates a number of brain foods taken from the BBC’s article, “10 foods to boost your brain power”
A seasonal, rolled, boneless shoulder of lamb roasted with fresh rhubarb and served with a rhubarb and cider gravy. This is a simple dish with a cost effective cut of meat.
It’s a quick and simple dish to make and can also be made up to a day in advance.