Tag Archives: Trend

Local, Organic and Fresh

organic

Many restaurants are incorporating organic, local foods into their menus and enjoying increased sales and positive feedback from customers. Why can’t this happen in your establishment? The most common resistance I hear is, “we’re not that kind of place,” “my customers won’t go for that fancy stuff,” or “local/organic ingredients are too expensive.” I used to say all of those ...

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How to Incorporate Local Produce on Your Menu Year-Round

Key trends right now in the industry are using local, fresh ingredients and making dishes from scratch. House-made syrups, sauces and compotes are a way to incorporate local produce onto your menu year round, not just while they are in season. They can be used in a variety of places on a menu, from sauces and dessert toppings to specialty ...

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Getting Creative with Crostini

crostini

Though serving bread topped with food items has been a staple dish for millennia and crostini has been an essential appetizer for years, the dish is having a bit of a revival. Crostini have become a must-have item on many trendy restaurant menus with endless creative applications. They are served in the traditional way on toasted bread with olive oil, ...

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Build A Better Burger – Topping Tips

burger toppings

Caramelized onions and mushrooms used to be the gourmet options available but even those are ordinary by today’s standards and expectations. Restaurant operators are getting creative with toppings, from jams to pickles. Topping Tips • Avocado, whether on its own or in guacamole form, is a popular choice. It offers some healthy fat too, so that’s a bonus for those ...

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Build a Better Burger – Craveable Condiments

Restaurants can differentiate themselves and their menu offerings with a variety of quality and unique condiments. Ketchup, mustard and mayo have long been standard fare to enhance burgers, but these condiments are getting a makeover with new flavor profiles. Take ketchup for example: this staple has been updated with unusual twists, such as smoky and spicy. It doesn’t even have ...

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Build a Better Burger

build a better burger

Food trends may come and go, but a burger never goes out of style. If anything, it has become more sophisticated over the years – and love for it among guests hasn’t faded. Th e burger’s popularity is in part thanks to increased availability and variety of high-quality customization options, which are particularly appealing to younger generations like Millennials. Even ...

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A Look at Food Trends

food service trends

COCONUT CRAZE The popularity of coconut has continued with mentions on menus growing 2.9% year-over-year. Customers love it for its nutritional value and natural, tropical flavor. Applications: • Sear, sauté and pan-fry proteins such as fish and vegetables in coconut oil to give dishes a tropical spin. • Use coconut milk to braise shellfish such as clams and mussels and ...

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Spring Trend: Hot & Bold!

hot chili pepper

Whether diners are attracted for health reasons or the delicious, addictive properties of chile peppers, the result is the same: an increased demand for spicy recipes in all day parts (even the bar!) • Give crunchy, charred cabbage and green onions a bump of fiery flavor with the Korean favorite gochujang sauce. • Flavors like Ancho, Chipotle, Habanero, and Jalapeno ...

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Why Mocktails Matter

Whenever I’m out dining with friends and the initial drink order comes around to me, a hush always falls over the table and the server’s mouth falls agape when I ask, “What can you offer without alcohol?” It’s hard not to feel like a social outcast because the answers invariably smack of a patronizing “Duh?” kind of tone; “Welllll…we have ...

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Spring Trend : Smashing Cucumbers

Beyond the pickle craze (which has been a big trend itself for the last few years), cucumbers themselves are enjoying a heyday with their refreshing flavor, crunchy texture, and wide versatility. • Smashing cucumbers rather than slicing (like the method used with garlic cloves) is a normal way to prepare them in many parts of Asia; the technique removes the ...

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