NSP Quality Meats

News Old

Home/News Old/
22 Apr, 2022

The Top Flavors Preferred By Today’s Diners

2022-04-22T10:19:13-05:00April 22nd, 2022|

It’s no secret that Italian, Mexican, and Chinese flavors have led ethnic cuisine in the USA for decades. Now global cravings are shifting to largely Asian and Latin influences with younger generations. That’s not to say that Italian is going away. In fact, 82% of diners say they love or like it, and pizza has carried menus over the last two years. It does mean that operators need to get creative with efforts to differentiate their menus and tap into more regional flavors.

Let’s unpack the shifts by looking at generational preferences. Millennials are the first generation to say they prefer Mexican over Italian, and the numbers are shifting even more with Gen Z. When asked what one cuisine they could eat for the rest of their lives, Gen Z chose Latin/Mexican most often. In fact, half of the cravings that skew Gen Z are Latin- or Asian-inspired.

Secondly, let’s consider the shift in collective palate due to diversity in the USA. The Hispanic population has quadrupled in the past four decades. Now Latinos account for over half of the country’s population growth. In addition, the Asian population is the fastest growing ethnic group—up 35.5% over the past 10 years.

Thirdly, we can’t discount the prevalence of food savviness. It’s the new norm and a big factor in influencing global tastes. Gen Z enjoys boba, mochi, ramen, bubble tea, pho, churros, dragon fruit, Thai rolled ice cream, and more international favorites. They view the regional nuances of these items as commonplace and simply consider them as “food” options instead of “ethnic cuisine” as generations before them have. This extends to accepting popular dishes like bowls, tacos, pizza, nachos, and satays updated with Asian and Latin flavors.

What does this mean to you as a foodservice operator? The short answer is it’s time to shift menus to keep up with demand. But we can’t ignore challenges that impact restaurants overall. Labor shortages continue to be a fact of life so looking for low-prep options is key. Another consideration is that consumer preferences are always evolving. So starting small with fusion is fine. For example, expanding pizza or taco offerings to Thai chicken pizza or Korean beef tacos could be a step in the right direction.

The opportunity for operators who already specialize in Latin and Asian cuisines is to cement their places early, but competition will grow more fierce so continued innovation will help set them apart. Those who are not currently offering Latin or Asian fare, need to expand to include some global-directed dishes. Tacos, bowls, and pizza are great places to start for bases that can skew Latin, Asian, or Italian.

NSP can help! Count on us for easy-prep proteins that feature the ethnic flavors customers crave. Talk to your NSP rep today or call 918.274.8787 for help assessing your unique situation and what opportunities we can offer through innovative products and processes.

11 Feb, 2022

Foodservice in the time of COVID-19… and beyond.

2022-04-22T10:17:44-05:00February 11th, 2022|

As we all face a third year of the pandemic, few can deny the impact COVID-19 has had on nearly every aspect of society. Foodservice was particularly hard hit. In 2020 and 2021, operators went into survival mode in the face of variants, government restrictions, inflation, supply issues, and worker shortages. Now, in 2022, many are beginning to take a look at what lies ahead in the wake of changes in consumer dining behaviors and the long-term implications they hold.

Other major global events like the World Wars and the Great Depression proved to permanently alter the mindset of whole generations. They also led to innovations in what we eat that are still with us today. Many social commentators are now comparing Millennials to the Depression-era generation as both groups endured events that impacted housing, habits, income, spending, and more. In fact, 83% of modern-day consumers think the pandemic has changed their lifestyles forever.*

As these consumers ate out less often, many improved their cooking skills and started gardening to create their own food supply and live more frugally. In addition, working from home has allowed them more time to cook and enjoy meals in. That’s not to say foodservice doesn’t have a big opportunity to navigate and adjust to better suit post-pandemic life. With 75% of consumers saying they’re looking forward to new food and beverage trends in 2022,* now is the time for operators to embrace change and thrive.

Going forward, third-party delivery, pick up, and drive through options that operators offered to survive will remain key as consumers are now used to these conveniences. Quality is something to keep in check with these approaches though, as not all foods travel well. In addition, offering consistently trend-right dishes at good prices is important… even with continuing staffing challenges.

A partner like NSP can help! We have our finger on the pulse of what’s new and emerging in foodservice and can help save labor with fully cooked or speed scratch items, all while thrilling guests with the flavors they’re craving most. Talk to your NSP rep today or call 918-274-8787 for help assessing your unique situation and what opportunities we can offer through innovative products and processes.

*Datassential 2022 Annual Trend Report

17 Mar, 2020

COVID-19 Announcement

2021-10-13T18:14:11-05:00March 17th, 2020|

COVID-19 Announcement (novel coronavirus):

Like so many of you, we continue to closely monitor the developments regarding the spread of the coronavirus, known as COVID-19. Our team is in constant communication and is dedicated to doing our part to mitigate the potential spread of the disease while protecting our employees and ensuring that we can continue to produce our quality meat products during this challenging time.

Team Members

Our team members are receiving regular updates on the spread of the disease and the Center for Disease Control (“CDC”) recommended practices and protocols for mitigating the spread of coronavirus. We’ve instituted enhanced hygiene practices for all employees, relaxed our work at home rules, implemented travel restrictions, and instituted strict rules regarding visitors, vendors, and others who conduct business on our premises. We are encouraging team members who feel sick to stay at home. In addition, we’ve implemented additional sanitation, screening, and usage of personal protective equipment procedures in our plants.

Food Safety

COVID-19 is not considered a food safety concern. The CDC has stated that “currently there is no evidence to support the transmission of COVID-19 associated with food”. In addition, the USDA and the FDA also have noted that there is no evidence to suggest that food produced in the United States can transmit COVID-19. We are committed to providing safe and wholesome food and our enhanced mitigation procedures are consistent with this critical mission.

Operations

While localized COVID-19 outbreaks have significantly impacted the meat and poultry industry, we are working diligently to manage our supply chain to meet our customers’ needs and continue to provide quality and wholesome meat products.

We’ll continue to closely monitor this ever-changing situation. Please join us in doing all we can by helping slow and stop the spread of coronavirus: www.cdc.gov.

Your NSP Quality Meats Team,
National Steak Processors
Boyle’s Famous Corned Beef
Hausman Foods

6 Sep, 2018

NSP: Your Personalized Protein Partner™

2021-12-06T12:49:58-06:00September 6th, 2018|

NSP unites three protein suppliers into the go-to custom supplier for foodservice chains (small to large), C-stores, and industrial companies. Formerly National Steak & Poultry, Boyle’s Famous Corned Beef, and Hausman Foods, NSP offers the combined range of products, techniques and specialty customization.

“Unlike other larger companies, NSP can offer what’s on the shelf as well as custom opportunities for smaller foodservice operations that might not be able to get it elsewhere,” Matt Charboneau, Vice President, Commercial Organization, says. “We help them stand out from their competition with custom cuts, flavoring profiles, and custom breading blending capabilities that make all the difference.”

Headquartered out of Owasso, Okla., NSP develops and offers custom protein products and formulations to all foodservice chains; but small- to mid-sized chains and industrial customers can especially benefit by being able to purchase customized products in lower volumes, which larger manufacturers are less able to offer. NSP relies on its roots to provide this level of service:

National Steak & Poultry was founded more than 30 years ago as a steak cutter in Owasso, Okla. Since then it has grown in capacity and capability to set itself apart by delivering custom products for lower volume customers. The company mantra, “We don’t make our products, we make yours,” still applies to the combined NSP of today… as does its expertise in smoking meats. With a facility located in the heart of Kansas City, NSP uses old-world, artisan techniques and craftsmanship with the best hickory hardwood, thoughtful spice blending, and hand-rubbed processes to ensure perfect, fall-off-the-bone results every time.

Boyle’s Famous Corned Beef was founded more than 80 years ago in Kansas City, Mo. With expertise in beef and pork products and pizza toppings, the brand brings its authority in crafting top-notch products and nurturing strong relationships to NSP.

Hausman Foods was founded 80 years ago in Corpus Christi, Texas, and mainly offers frozen beef patties, as well as breaded pork and beef products. It’s bringing its Texas roots and reputation for top quality to NSP.

Combining the products and functionality of these three companies, NSP can also boast expanded capacity, freight efficiencies and streamlined business functions—all for the benefit of the customer.

“Bringing these companies together has created countless synergies,” Charboneau says. “Customers now have a single point of contact, and distributors work with a larger overarching company vs. separate independent ones. This cohesiveness offers expanded capacities, freight efficiencies, and streamlined business functions we can all benefit from.”

Go to Top