Innovative Usage Ideas for Current Food Trends
Are you wondering what food trends are on the culinary horizon? Let us help you to sort
through the up-and-coming trends that may be a fit for your menu or specials board.
Customers love hummus, charred octopus, and lamb tagines—and even though they may come from different countries, they’re now being served together on some of the most on-trend menus. Modern Mediterranean is a mixture of many regions that share a love of healthy, delicious ingredients like cucumbers, lemons, olives, onions, and tomatoes.
The most important meal of the day? To many foodservice operators, this is true. And while classic morning offerings remain popular (think omelets, pancakes, and breakfast burritos), newcomers such as acai bowls, fresh-pressed juices, and ramen, as well as upgraded retro dishes like oatmeal, quiche, and waffles are also spurring sales.
Bold flavors are critical regardless of cuisine, segment, or daypart. Bland, mild dishes have no place on today’s in-demand menus...whether you serve spicy, bright, bitter, or sweet—make sure your creations make a statement with global spice blends.
Diners do their homework before choosing from the ever-increasing number of foodservice options at their disposal. Many take the time (especially Millennials) to research and choose their eating destination based on the ethics of the chef and/or company. Establishing a relationship with your community, whether that is local, national, or international, is an important part of doing business in today’s world.
The days of lemon wedge garnishes aside fish platters or in cocktails is fading fast. Citrus, especially in the winter months when it is in peak season, is playing a more critical role. Chef are using myriad varieties to give sophisticated brightness and balance to both sweet and savory recipes.
Clean eating is the practice of being more mindful of what you put into your body. The movement continues its ascent through such microtrends as pressed juices, ancient grains, and produce as the center of the plate. Logically, it’s made its way into the beverage sector—creating demand for drinks (including cocktails) that use sustainable ingredients, make ample use of fresh fruits and vegetables, and don’t include added sugars, unnatural colors, or additives. The goal is to keep it simple by using bright, natural flavors that are good for health.