![]() Covid has changed consumers’ relationship with foods, their ideas about health and their perceptions about what ingredients mean. According to Health & Wellness 2021: Reimagining Well-being Amid COVID-19, a new report from the Hartman Group, health and wellness have become more top-of-mind considerations for a broader set of consumers in the past two years as they have seen first-hand how infectious diseases, immunity, vaccine effectiveness and safety and mental health all play critical roles in their lives. They are now applying that experience to the foods they consume and are approaching menus more mindfully as a result. So what does that mean for restaurant operators? After the greater amount of time consumers have spent cooking meals at home in recent years, expect more scrutiny of ingredients, as well as the pursuit of less-processed, naturally plant-based foods. For example, the report indicates that more indulgent brands that are making wellness claims will need to be able to back them up more precisely – and that more natural presentations of plant-based proteins are likely to emerge as preferred options by health-conscious consumers. If you have a brand that is built around wellness, or if you simply make wellness claims around specific menu items, aim for simpler, unprocessed ingredients and be ready to answer questions about what’s on (and in) the menu. ![]() At a time when staffing shortages require operators to do more work with less people, ready-made and speed-scratch ingredients can be lifesavers. If you have resisted using as many of these prepared items as could benefit your business, consider getting more creative with them. Can you invent a unique appetizer, entrée or dessert by combining the best parts of different prepared items you have on hand? ![]() Cold weather is meant for cozy gatherings – and whether you’re serving guests at a dinner or cocktail party in-house or packing takeout food for a home-based gathering with friends around the television, your selection of dips and spreads can elevate your appetizer menu. In your restaurant, dips served with breads or other starches can encourage accompanying drink orders, boosting your check totals. They can also provide you with an opportunity to test new flavor combinations in a low-risk format. Consider offering a range of tastes, textures and nutritional profiles, from cheesy to hearty to plant-forward. ![]() How strong is your bowl game? In addition to being a big win with guests looking for customizability, bowls are built for the current environment. It’s easy to swap new proteins, produce and grains in and out based on what you have available or don’t. In fact, the fluctuating supply may even make your bowl options feel fresh instead of lacking. Your dressings can also help you to shift gears quickly and reinvent bowls with global flavors. ![]() Restaurant operators need to do as much as they can with key supplies right now, so ingredients have to work overtime. As you stock your pantry, consider ingredients that can be stored without spoiling, will adapt to a wide range of flavors and textures, can mix seamlessly into soups, salads and entrées, and provide benefits for the health- and allergen-conscious as well. ![]() At a time when restaurants need to find every opportunity they can to carve out a profit, your dessert menu needs to earn its keep. That can be difficult when desserts are often shared by guests, there is a limit to how expensively they can be priced, and they increase the time it takes to turn a table in-house. To help, consider adding some lighter and more savory items to the menu to balance any heavier, sweeter items that many guests feel they must try to resist. Reduce portion sizes where possible so ordering an individual portion of dessert doesn’t feel like such a splurge. Finally, suggest some alcoholic and non-alcoholic beverages to complement your dessert offerings. ![]() The winter months are meant for noshing. The cozy nights in, weekends watching sports on TV, and casual gatherings with friends all call for tempting comfort foods across the menu. As the weather cools, how can your menu persuade people to place an order instead of cook? Think tempting appetizers that can be shared, family-style entrées for social gatherings, and multi-course meal bundles that can be ordered for easy weeknight dinners. ![]() What’s better comfort food than a burger? When your burger menu offers the right combination of options, it can be a go-to section of your menu for vegetarian and carnivore alike. A kitchen can create a wide range of burger experiences with subtle alterations in toppings, condiments, rolls or presentations, making burgers an inventory-wise menu option too. Consider how you can get creative with classic burgers, incorporate global flavors or even invent a new burger variety on your menu with a surprising combination of tastes and textures. ![]() Gluten-free food products have experienced a period of significant growth in recent years – and there is likely more expansion to come. New research from IMARC Group on the global market for gluten-free foods forecasts 10 percent annual growth in the next five years. Offering gluten-free options on your menu is a good way to not only meet the needs of allergic consumers – items like non-perishable, gluten-free pastas and other grains can also allow your operation to cut back on waste and manage food shortages by providing an inventory buffer. ![]() In the past couple of years, consumers have become increasingly aware of – and eager to ingest – foods that can best support their health. Fermented foods and beverages, which regulate healthy gut bacteria and support immune system functioning, continue to be in high demand. They are also smart choices for restaurant operators looking to make the most of excess produce and other ingredients on hand. This winter, is there room on your menu for additions like sauerkraut, kimchi, miso, yogurt or kombucha? |
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