Is there a more perfect appetizer than sliders? They’re shareable, customizable and have Instagram-worthy visual appeal. What’s more, they have evolved well beyond the mini meat-patty variety. Consider creative slider options for your vegetarian, flexitarian and pescatarian guests alike – or even create a customizable sampler platter that suits the tastes of the group Chickpeas are proving their worth in dishes well beyond hummus right now (though even within the hummus category, chickpeas are testing boundaries on the dessert menu, of all places). They pack elevated nutrition into everything from pasta to fries to even mayonnaise. At a time when pantry staples need to serve many purposes on the menu, chickpeas are naturally gluten-free, high in fiber and low on the glycemic index, making them suit a variety of dietary needs and preferences. Offer chickpea pasta with a hearty vegetable sauce and guests aren’t likely to miss the conventional variety. Bacon is so easy to love, isn’t it? It has woven its way into sweet and savory food and drink, driving sales growth over the course of the past few years. There are prized places for it in every menu category and daypart, so consider how you might use it to elevate your guests’ experience and reflect your brand values. There are a range of new bacon varieties coming to market, including premium options, sweet and savory combinations, plant-based varieties and more natural, minimally processed options that claim to be better for both consumers and the environment. How might you enhance them with complementary flavors on your menu? After a summer of unseasonably hot temperatures, the thought of cooler weather and cozy foods may be especially appealing to your guests. Think hearty soups and stews, pasta bakes, potato dishes and creative takes on macaroni and cheese. As you plan menus for the months ahead, consider how you can stretch your ingredients on hand, whether that includes produce that can support a pasta dish as well as a sandwich, or cuts of meat that you wouldn’t normally feature at the center of the plate but which can elevate a soup or savory pie. A ragù can be a menu workhorse – it’s satisfying, it provides variety by complementing a wide range of starches, and it can be reinvented with different proteins, spices and vegetables to suit your ingredient supply and clientele. Purists favoring a meat-based ragù can serve a classic Bolognese sauce with tagliatelle, or a melt-in-your-mouth lamb ragù with fettucine or wide ribbons of pappardelle. Proteins ranging from turkey to sausage can work too. Guests looking for plant-forward options need not miss out either – a mushroom- or lentil-based ragù can be a hearty (and convincing) substitute for the meatier varieties. Whether you’re serving more animal- or plant-based proteins these days, consumers are embracing spices to kick up the interest of these foods. According to Food Engineering Magazine, nearly half of consumers say seasonings weigh heavily on their decision to purchase a certain protein – and spicy flavors including harissa, chimichurri and Cajun, along with smoky flavors like hickory, mesquite, oak and alder, are winning fans. Fortunately, the rubs and marinades you use to enhance the experience of a dish also offer the timely benefit of helping you stretch your pantry without a need for more real estate. Ongoing supply-chain strains and rising food costs have pushed more restaurants to adopt slimmed-down menus with local, readily available ingredients. While it’s been an adjustment for many, working on a smaller scale can help you become more nimble with ingredients and, in the process, weave some creativity and surprise into your menu. This all can elevate the experience you provide guests – something people are looking for from their discretionary spending right now. This summer, how can you take the foods that your region of the country is known for and create an experience around them that drives guests to your restaurant? Earlier this year, a survey from The Food Group found that while consumers continue to enjoy comfort foods, they are clearly looking to incorporate more ingredients with health benefits into their diets. The survey of 200 adults aged 21 to 40 in the U.S. found that almost half plan to buy more plant-based products. This was the case even though the majority of respondents identified as carnivores or flexitarians. More than half of those surveyed – nearly 60 percent – said they are looking to increase their purchases of functional foods including fruits, vegetables and seafood, while doing the same with beverages including coffee, tea and kombucha. When you serve up a comforting entrée or appetizer, look for ways to boost its functionality (and overall appeal) by weaving these ingredients into the recipe, its accompanying sauces and sides. If being short-staffed has had a negative impact on your online reviews, take heart that you’re not alone: According to Yelp’s State of the Industry Report, complaints over short-staffed restaurants shot up 229 percent in the first quarter of the year. But some positive – and telling – news came to the surface as well: Slower service and higher prices have not deterred guests, who have shown continued interest in both indoor and outdoor dining options. In fact, NPD Group reports that on-premise restaurant visits climbed 38 percent during the first quarter as compared to the 45 percent drop at the same time last year. At the same time, people are being drawn to dining options that offer an experience: Yelp reported openings for conveyor sushi spiked 500 percent, dinner theater increased 240 percent, supper clubs rose 200 percent and themed cafes climbed 75 percent over the same period last year. Of course, last year looked quite different from this year in a number of ways – and now we’re looking at the likely prospect of a minor recession (and a rise in unemployment) on the horizon. To be sure, the constant fluctuations in the economy and ongoing labor challenges will keep operators on their toes in the months ahead. But the good news is that consumers will continue to look for positive experiences that provide an escape. Where possible, consider what experiences you can offer guests that require minimal labor – whether through automation, pop-ups, or rotating menu items that have an experiential element. One of the positive effects of the pandemic has been consumers’ reprioritization of health – both mental and physical. According to HealthFocus, nearly two-thirds of U.S. adults say they’re now more focused on their own health than they were a year ago. That is coming through clearly in the functional foods and beverages they are choosing to optimize their immunity, weight, everyday energy and endurance. It’s all the better if what they consume is also sustainable. Whole grains tick all of those boxes, offering protein, fiber, B vitamins, antioxidants, and trace minerals, as well as potentially reducing the risk of heart disease, type 2 diabetes, obesity, and some forms of cancer. What’s more, the Oldways Whole Grains Council says whole grains use less water than other crops, making them a more environmentally friendly choice. Look for ways to integrate more whole grains into your pastas, salads and sandwiches – either as a standard ingredient or customizable option for your guests. |
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