Tag Archives: Food Trend

Markon Winter Trends 2015

markon winter trends 2015

These are the top trends in the foodservice industry according to the Winter 2015 Markon Trend Report: 1. Produce Hybrids Farmers have been cross-breeding fruits and vegetables for centuries, but today’s suppliers have the added benefit of nutritional research to naturally create exciting, delicious new ingredients. • Kalettes are part kale, part Brussels sprouts; chefs are falling in love with ...

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The Flavor Gap: Your Independent Advantage

Singles don’t feel so lucky on Valentine’s Day, but independent restaurants have an advantage over the chains when it comes to capitalizing on the current “multi-ethnic flavor trend.” According to Baum & Whiteman International Food and Restaurant Consultants, the chains can’t deliver the complex global flavor profiles the customers are craving today, because by nature, chains are “compelled to serve ...

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The Diversity of Brunch

brunch

The many faces of brunch are a reflection of the many different cultural backgrounds, traditions, and agricultural landscapes of which this country consists. Fortunately, our country’s culinary paradigm has reaped the benefit of this diversity. We have no boundaries, and as such our brunch creations need not be confined by any traditional concepts of what a dish ought to be. ...

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15 Variations of Eggs Benedict

eggs benedict

At one time, a chef had 100 pleats in his hat to signify the 100 ways he knew how to prepare eggs. Regardless of how many pleats are in your hat, there are endless ways to cook an egg. Eggs help inspire menus from traditional comfort classics to innovative dishes that make a bold culinary statement. Eggs Benedict is a ...

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The Brunch Revival

Brunch Trends

Brunch is, of course, a blend of “breakfast” and ” lunch” and is thought to have originated in Britain in the late 19th century as a hangover meal served on Sundays for people who overindulged on Saturday nights. In 1895, Mr. Guy Beringer extolled the virtues of brunch in an article he wrote: “Instead of England’s early Sunday dinner, a ...

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Cheesy Breakfast Sandwiches

cheese breakfast sandwiches

A breakfast sandwich is typically made showcasing any type of bread, egg, protein, vegetable, and cheese. Breakfast sandwiches speak directly to both consumer needs and wants for value and portability, as well as operator goals of a high-margin menu item. It is also a great opportunity to get creative with innovative ingredient pairings. Chefs can focus on regional varieties, or ...

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Large Plates

large plates

The emerging large plate trend caters to the desires of chefs and customers alike for an approachable, simple, fixed price, and fun dining experience. It is characterized by the gathering of friends around the table for a passionate, thoughtful and complete meal. Large plates eliminate the need for menu decisions and allow for personal interpretations at every place setting. They ...

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Cheese and Charcuterie

cheeseplate

Charcuterie has become a mature trend that continues to appear on menus across the country as more consumers have become familiar with its many facets. Charcuterie works! Great charcuterie is an excellent display of quality handcrafted meats and artisanal cheeses rich in umami for an intense culinary experience. Adding it to any menu only requires two basic skills; procuring the ...

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5 Ways to Include Snacks on Your Menu

Pizza Snack

Who wants to look at empty tables? While snack menu items aren’t meant to replace  meals, they help fill the seats for those in-between mealtimes. Here are six important snacking areas, plotted on all points of the indulgent-to-healthy  spectrum that are truly “all for all”: midmorning, happy hour, late-night, snacks, gluten-free and vegetarian. 1. MidMorning French Toast Cups: Draw in ...

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7 Ways to Snack in Style

metal snackware

As snacks are becoming more mainstream, add a special flare with these Snack Menu Serviceware Items. Here are our top picks for your tabletop. 1. Conical Baskets These have an awesome way of making less look like more. Pile in kabobs, fries, and other finger foods to create an appetizing array of food but with less negative space. You can ...

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