Restaurants have touted their environmentally friendly practices to consumers for some time – offering local produce, minimizing their waste and changing up their to-go packaging. In fact, the National Restaurant Association reported that back in 2018, more than half of consumers said they would be likely to choose a restaurant based on its eco-friendly practices, such as water conservation and recycling. But some restaurants are now raising their game a step higher in an effort to appeal to guests who are passionate about minimizing their impact on the environment. The fast-casual brand Just Salad announced recently that it would be launching a “climatarian” menu available to customers who order via its web and digital channels. The Spoon reports that guests can select a dish based on its carbon footprint or, in the case of meat lovers, opt for a “conscientious carnivores” dish. Guests will be able to determine the environmental impact of their build-your-own salad offerings too. Expect to see more restaurants drill down on – and promote – details about their sustainability efforts in such ways. According to research from IRI and NYU Stern Center for Sustainable Business, Millennial consumers are most likely to purchase products marketed as “sustainable” – these items are popular across demographics as well – and this trend has held true throughout the pandemic. At the same time, consumer expectations are rising when it comes to the craveability of the eco-friendly foods they buy. Darren Seifer of NPD Group said recently that the food industry needs to maintain and market the taste, health benefits and environmental impact of its offerings to continue to draw eco-conscious consumers.
Plant-based foods may be taking the spotlight, but carnivores are still driving some food trends. The National Restaurant Association’s What’s Hot culinary forecast for 2020 named unique beef and pork cuts to its list of top-10 trends for the year. If you serve devoted meat eaters and want to offer some appealing options for them on your menu, consider some creative, on-trend reinventions of animal proteins. The What’s Hot forecast suggests adding sweet heat to dishes – and exploring global ethnic flavors, particularly those in Asian island cuisine. Creating a restaurant-quality salad at home isn’t easy: The textures and combinations of flavors can be difficult to replicate, they require a fair share of labor for a home cook to prepare, and they often generate waste in the process. This fall, your salads can help guests not only avoid those frustrations but also feel they are doing their part to protect their health. Raise your salad game with flavorful combinations that can be served as entrées, side dishes, or packaged in kit form for easy, no-waste preparation at home.
Recent research from NPD Group found that 54 percent of consumers want to incorporate more vegetables into their diets – and that their desire to make their existing eating behaviors healthier is driving it. Restaurant preparation can go far in elevating the appeal of a plant-based dish. As you look to offer more plant-based meals on your menu, consider using global flavors to boost the craveability factor of new dishes, from salads and soups to plant-based side dishes.
Fall vegetables aren’t only healthy additions to your menu: Their density and texture make them filling substitutes for everything from pasta to meat. Offer spaghetti squash as a low-carb pasta alternative this season or butternut squash to add meaty consistency to a vegetarian chili. Capitalize on pumpkin spice mania by adding pumpkin to pancakes and granola at breakfast or to hummus and curry dishes later in the day.
Want to offer a fresh, interesting, easily customized option to your menu? Consider the calzone. While they are most often packed with traditional Italian produce, meats and mozzarella, they also provide a versatile base for a broad range of sauces, ingredients and global flavors. They’re an ideal place to incorporate extra fall vegetables you have on hand – or to experiment with new flavor combinations.
Beans are a crowd pleaser in salads, plant-forward burgers and sides. Aside from being a flavorful, satisfying addition to a dish, they have plenty of health and environmental benefits to tout too: High in protein, fiber and B vitamins, they may help reduce blood sugar and cholesterol. They’re helpful to the planet and your pantry as well, since they can store well for long periods during supply chain shortages of other ingredients.
The challenges of 2020 are some for the history books. So when food products are available that can make running a restaurant a little bit easier, why not jump on them? Ingredients that are convenient and versatile in the kitchen are in high demand right now: According to recent research from Datassential, 38 percent of foodservice operators say they need more speed-scratch ingredients that remove some steps from the preparation process. They also want the products they buy to be versatile and flexible. In other words, they should have broad applications on the menu and – in case COVID-19 restrictions need to tighten down the line – be easy to store for a later date. There are important labor-related benefits to these foods as well, since they can be prepared (more quickly and with less stress) by a smaller, potentially less-experienced team. So what specific foods might help lighten the load in your kitchen? Datassential says more operators are using more pre-cut vegetables, opting for canned or frozen products in place for fresh, and cutting back on the variety of ingredients they buy. Other products to consider on your menu: ready-made hummus, sauces and marinades, pre-cooked meats, and brown stock reductions that can serve as a base for a range of soups and sauces, as well as add flavor to grain bowls.
Is there a classic dish you remember eating as a child that was pure comfort? If you’re looking to inject some reassurance or nostalgia into your menu (and don’t we all need it?), try creating your own version of a classic dish by experimenting with surprising spices, incorporating seasonal produce or even a creating a unique presentation that breathes some new life into a food people thought they knew.
Is there anything a chickpea cannot do? Use them in their pure form in hummus or blend them with onions, garlic and spices for nutritious plant-based burger patties. They’re even taking the guilt out of pasta dishes: Try chickpea pasta as a high-fiber, high-protein, low-glycemic, gluten-free substitute for the traditional version.
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