The NRA Show and the industry at large devoted much attention to key restaurant decision-makers: kids. Pleasing kids and their equally-fussy parents can make or break a successful chain, and "kid friendliness" rivals the Zagat metrics (food, décor, service and cost) when it comes to winning ever-precious family dollars.

Panelists at the NRA Show noted that the menu comes first, with 90% of parents claiming they would prefer if their children would eat healthier/better-for-you food. Branding menu items, offering adult options in sizes for both older and younger children and making the dining experience interactive serve as just a few methods to satisfy families. A winning formula reaps benefits, including recommendation through parent-trusted resources such as www.mykidsplate.com. Which restaurants are leading the kid-friendly charge? We share some best practices in our July 2010 Kairos Learning on Kids Dining, found at www.kairosconsumers.com.

The National Restaurant Association Show in May 2010 highlighted "green as a direction, not a destination", with restaurant owners/operators and foodservice consultants in agreement that "going green" hits on a variety of shades. This corresponds to not only to diverse capabilities of those implementing practices but also to the varying expectations of consumers. 

An interview with Green Restaurant Association (GRA) member Bleeding Heart Bakery in Chicago noted that green consumers are a formidable group and show strong loyalty toward restaurants practicing sustainable practices. Key players note that ultimately, green will be less a choice than a mandate, but that mandate has not yet come from consumers, based on research by Kairos Consumers. Consumers do, however, have some specific ideas regarding ideal menu options, with looming nutritional legislation somewhat diluted by the throes of the recession.

A substantial portion of consumers dining out-of-home continue to indulge - with minimal guilt - rather than count calories, fat grams or sodium content, noting that the experience is a treat. What is the connection between green and healthy, if any?

 Find out in the July 2010 Kairos Learning on Sustainability in U.S. Consumer Foodservice at www.kairosconsumers.com.

As the natural and organic cosmetics arena becomes increasingly crowded and distribution goes mainstream, Kairos Consumers sought to investigate the relevance of product claims and retail positioning to consumers. These products command a growing presence in not only Trader Joe's and Whole Foods but also drugstore chains like Walgreen's and CVS and beauty retail chains including Sephora.

Visits to a diverse range of retailers illustrated that organic as it relates to cosmetics - in brand names and on packaging - seemingly lacks a clear definition, with even sales managers struggling to qualify or quantify the term with ingredient verifications and percentages.

While product labelling was relatively minimal in major grocery retail and healthfood chains visited by Kairos Consumers, USDA certification seems to inspire consumer confidence and offer a clear indicator of which products are organic. The key to the success: overall consumer awareness of the merits of organic fruit and vegetables...and the danger of pesticides.