Tag Archives: Food Trend

Small Plates – Big Trend

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Small Plates is a manner of dining that became popular in Western Foodservice after 2000. Small Plates may either refer to small dishes resembling appetizers which are ordered a la carte and often shared (such as tapas), or to the small courses served as part of a more formal meal.   Some types of Small Plates which have been influenced ...

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Noodle Soup… a Fall Menu Must-Have

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From chicken noodle to ramen to pho…a bowl of warm, savory soup tops the list of autumn must-haves. And with choices from nearly every type of cuisine, it’s easy to fit one into your menu. • Thai favorite tom yum is a sweet and sour soup that combines the exotic flavors of lemongrass, galangal, and lime leaves; soba noodles work ...

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Hot Fall Food Trends

garlic confit

Here are some of the latest food trends in the industry that are becoming very popular this fall. Fat… The 6th Sense Scientists now claim fat is the sixth sense after sweet, salty, sour, bitter, and umami. Characterized more by feel than flavor, fats can add to the enjoyment and change the perception of many foods. The key to keeping ...

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Inside Scoop on the Latest Restaurant Trends with Maines

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Guy Zehner, Maines VP of Marketing and Brands, shared an inside scoop with the Maines team on some of the hottest trends in the restaurant industry. Here’s what he had to say… Community Dining & Large Plates This is a trend that is popping up everywhere. Today restaurants are being designed around the large plate concept. River Roast, a new, ...

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Dessert Comes First

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Restaurants can put an emphasis on finishing strong with handcrafted individual desserts made to order. In fact, the best time to sell dessert is before customers order their food. Instead of offering the common wedge of pie, having guests pre-order a homemade dessert that the chef prepares while they eat their meal. This is an underutilized approach to selling more ...

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Top Trends Seen at the NRA

On May 16, 2015, Corporate Executive Chef, Eamon Lee and Maines VP of Sales, Guy Zehner were amongst the 44,000+ foodservice professionals to attend the 2015 National Restaurant Association (NRA) Show held in Chicago, IL. Over the course of four days, hundreds of celebrity chefs and exhibitors showcased their predicted trends and new items for the upcoming year. Chef Eamon ...

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Trends that Matter with Technomic’s Bob Goldin

Food trends change so rapidly that they’re extremely difficult to keep up with. Therefore, Bob Goldin says it’s better to put your focus on long-term trends instead. The market is truly changing and this is a good time to invest in new concepts that will meet consumer demand. You need to accelerate a move to “food with a story” and ...

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Experiment With Ethnic Inspired Entree Salads

With customers hungry for nutritious options that taste good too, chefs and restaurant owners are seeking global flavors. Salads are being elevated from the sidelines to the spotlight by giving them an international flair. A top-notch ethnic-inspired salad worthy of the main event gives diners a healthy option that will take them to different parts of the world through a ...

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All Things Rhubarb

Like a lot of Depression-era foods, rhubarb is making a comeback. And like collard greens and okra, rhubarb isn’t just showing up in all the usual dishes. Many food trend spotters have been touting the plant as the next big thing for the last few years. It’s number one on HGTV’s 2015 Edible Trends: The Next Hot Fruits, Vegetables and ...

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The Vegetarian Side of Italian

Even though most consumers might think of rich, cheesy, and meaty dishes like meatballs in sauce, or sausage and peppers when it comes to Italian fare, Italian cooking’s emphasis on local, seasonal produce makes it well suited for vegetarian cooking. In Italy, the vegetables are always treated the same way as a steak in the U.S. – they’re not an ...

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