Wornick

Wornick attended Chain Operators Exchange 2010 (COEX) a couple months ago to share the story of our new foodservice division with national restaurant chains. The Food Network gave an update on food trends and research which included a breakdown of America’s eating habits. There are five day parts that the restaurant industry is trying to meet: breakfast, lunch, afternoon snack, dinner and a post-dinner snack.

Most Americans eat breakfast alone at home which means there is tremendous opportunity to bring people to a restaurant or coffee shop for this meal. Oatmeal has made a resurgence as a traditional yet healthy and quick breakfast option available in restaurants or coffee shops. Most widely available right now is a dry oatmeal mix that requires hot water and several steps for service staff.

The product development team at Wornick saw this opportunity late last year and began developing a shelf stable oatmeal that is currently available in single serve pouches or 5 lb. hermetically sealed bags. Wornick’s oatmeal cuts down on waste and preparation time – it can be popped into the microwave for heating and is ready to serve. Labor Free, just heat and serve these Hot Cereals will reduce your back of the house labor by 50%.

We’re developing ways to integrate various flavors such as fruit, maple syrup or honey. At Wornick, we move food forward and are developing innovative new products to meet the needs of our customers.

The Wornick product development team consists of professional chefs and food scientists that are here to bring ideas to you or collaborate with your team to develop great tasting food that consumers will love. We have a proven process of design, develop and deliver that leads to your success.