Restaurant & Chef News

Commodity Boards Assist Restaurants, Flavor & The Menu

Commodity Boards representing produce, animals, plant proteins, dairy farmers to mention the main categories, can provide restaurants with the recipes and marketing tools to give them a competitive edge. With a year plus of great change in the industry, commodity chefs focus on portability, ease of execution, SKU management, and guest eating /dining experience. Some ideas that have been developed take advantage of standout cuisines and flavors are Latin cuisines, sweet heat flavors, healthy foods, Plant-centric, portability, and comfort foods. Yucatan Guacamole Pork Tacos, pork marinated in citrus juice, herbs and spices, fresh avocado, red onions, and habanero pepper marinated in lime, grapefruit, and our orange juice (mashed into the guacamole), on a charred tortilla garnished with grilled grapefruit and red onions Dina Paz, culinary director SRG agency for “Avocados from Mexico” Flavor & The Menu, p. 50, March/April 2021

Jambalaya Mac & Cheese, pasta with five cheeses (Monterey Jack, smoked Gouda, sharp and mild cheddar, white cheddar, Asiago and Romano), with fresh seafood, chicken, and andouille sausage. Chef Rashad Armstead, The Black Food Collation, a collective to create opportunities for African American operators Flavor & The Menu, p. 53, March/April 2021

“With a limited amount of components that are all rich in flavor, this is a great choice for delivery meals. Components can be packaged separately for the diner to assemble.” Dina Paz, culinary director SRG agency for “Avocados from Mexico” Flavor & The Menu, p. 50, March/April 2021

“When you’re serving baked dishes, especially when you add high-quality dairy products, it gives the consumer the feeling that they are fresh out of the kitchen. When chefs create dishes for takeout, one of the main things we like to think of is how the dish will maintain its flavor and identity.” Chef Rashad Armstead, The Black Food Collation a collective to create opportunities for African American operators Flavor & The Menu, p. 53, March/April 2021

“The recipe for success is creating an easy travel-friendly dish that is so delicious and something that seems difficult to replicate at home, which amplifies the craveability factor.” (Plant-centric eating) Chef Juliet Greene, California Walnuts Flavor & The Menu, p. 56, March/April 2021

Restaurant & Chef News

Dairy: Hitting the Shelves Prepared Foods Online, April 2021 Expect many new yogurts and spreadable cheese hitting the shelves this year. Costumers have begun expecting their dairy products to have more health benefits, natural ingredients, and exotic flavors. Creamery Collection Yogurt features two flavors that can swirled side by side such as Northwest Raspberry with Blackberry and Oregon Blueberry with Vanilla. Prepared Foods Online, April 2021 Bel Brands has released a new assortment of cheeses and products such as Babybel with probiotics and Babybel with Vitamins. Prepared Foods Online, April 2021

“Tillamook County Creamery Association (TCCA), Tillamook, Ore., says more than 70% of consumers enjoy a snack each day and 81% depart from traditional meal-focused eating patterns.” Prepared Foods (online magazine), April 2021 TheHungCompany, Today's Restaurant News, p. 12, April 2021 

The makers of HungBloodies premium craft Bloody Mary Mix have rebranded themselves and will now be known as TheHungCompany. The newly named company will oversee the All-American brands, HungBeverages and HungEats.

Rise Southern Biscuits & Righteous Chicken, Today's Restaurant News, p. 12, April  

Rise Southern Biscuits & Righteous Chicken is continuing its rapid growth with its recent announcement to open 15 new locations throughout Tennessee over the next f ive years. With several franchise opportunities available the brand has already opened two of the new locations.

Oxbow Bar & Grill, Today's Restaurant News, p. 12, April   

Luminary Hotel & Co. recently opened its fifth food and beverage outlet, Oxbow Bar & Grill Operators hope that Oxbow can draw more traffic to Ft Myers downtown river district by offering a mix of casual dock-side dining, shopping and activity for all.

“Oxbow has been years in the making and we’re honored to be playing an integral role in making the city’s vision for a fully activated downtown riverfront a reality.” Bob Megazzini, General Manager for Luminary Hotel Today's Restaurant News, p. 12, April 2021

“In addition to delivering an exceptional dining experience, Oxbow will help draw more people downtown to the water’s edge by offering private event space, retail and watersports for visitors and locals alike.” Bob Megazzini, General Manager for Luminary Hotel Today's Restaurant News, p. 12, April 2021

SYP Distribution finalizes acquisition of Steve’s Frozen Chillers, Today's Restaurant News, p. 4, April 2021 Growth and innovative distribution firm, SYP Craft Distribution, has recently acquired  national frozen beverage supplier, Steve’s Frozen Chillers. Steve’s has been supplying frozen beverages for the leisure, health, and coffee segments for the past 20 years. This acquisition fits into SYP’s business plan to continue bringing new and innovative ideas to the beverage market segment. 

“I’m pleased and excited to announce this acquisition and gain the legacy and reputation of a wonderful company like Steve’s Frozen Chillers. The addition is highly complementary and allows us to accelerate our business plan to lead the evolution of taking high quality, innovative beverage products to market. Together this expands our footprint, combines a unique approach to the beverage supply, and creates a foundation to grow exponentially in the coming years.” Jeff Cayce of SYP Distribution Holdings in Boynton Beach, FL Today's Restaurant News, p. 4, April 2021

Wonderbird, Today's Restaurant News, p. 4, April 2021

“So many of the QSR brands we’re acquainted with today have roots dating back 40-50 years, and honestly some haven’t aged particularly well.” Wonderbird, an upcoming fast food chicken restaurant located in Jacksonville Beach, is closing the gap between fast food and quality. With a brand fully formulated by St. John Agency, Wonderbird has been positioned as a “fast crafted restaurant” that offers a wide range of chicken sandwiches, tenders, nuggets and sauces. The brand aims to standout with its well thought out design elements in every aspect from logo design to the feel of the restaurant environment. “So many of the QSR brands we’re acquainted with today have roots dating back 40-50 years, and honestly some haven’t aged particularly well. This was a chance to start from scratch with a brand that wanted to do something different in the category. We knew Wonderbird’s branding should feel different – lighter, fresher, sharper with an air of whimsy and inclusiveness. From the name to the menu boards, it had to stand out in a way that would make folks smile.” Peter Herbst, Executive Creative Director at St. John Today's Restaurant News, p. 4, April 2021

“We have a long history of leading marketing initiatives for multi-unit and cooperative efforts, such as associations, franchisees, dealer groups and advertising/marketing committees. We under-stand the challenges that come from ‘marketing by committee” and know how to gain consensus and alignment in order to move the efforts forward with one mission and one voice.” Peter Herbst,  Executive Creative Director at St. John Today's Restaurant News, p. 4, April 2021

Technomic Releases 2021 Foodservice Industry Predictions, Today's Restaurant News, p. 11, April

According to Technomic, menus in the U.S. will be more streamlined and focused with the inclusion of items geared towards “body cleansing,” environmental conscientious and sustainable foods. Expect a focus on higher quality ingredients that are clean, local and “better for you.” Technomic anticipates strong to moderate industry growth backed by aggressive strategies and intentional menu offerings. Overall consumer sentiment will lean more towards ethically sourced options and less towards frill and buzzwords. Technology will continue to play a huge role and foodservice will cater more  to outdoor and active lifestyles.

“There is one thing the predictions have in common: a clearer road to recovery. With the approval and distribution of vaccines, we’re able to see a light at the end of the tunnel for the following predictions to thrive.” Technomic 2021 Foodservice Industry Predictions Today's Restaurant News, p. 12, April 2021

“In the US expect investments in contactless technology for sanitation and ease of use as well as a renewed interest in Italian, Mexican and Chinese menu items due to travel restrictions.” Technomic 2021 Foodservice Industry Predictions Today's Restaurant News, p. 12, April 2021

Gourmet Coffeehouse Franchise to Grow Economy in Key Southern States, Today's Restaurant News, p. 14, April

Gourmet coffee brand PJ’s Coffee of New Orleans is well known for its fresh beans and superior-roasting techniques. operators have recently announced the brand’s latest growth plan. The plan includes the strengthening of the brand’s franchise presence in Florida, Alabama, Georgia and Mississippi where the brand will be well positioned to take advantage of the increased interest in the QSR coffee industry.

Two of the top six states expected to sustain the highest franchise   business growth this year are Florida (No. 2) and Georgia (No. 6). Franchise businesses will create nearly 800,000 jobs in 2021. International Franchise Association’s (IFA) annual franchising economic outlook report Today's Restaurant News, p. 14, April 2021

“We are just scratching the surface regarding development within these states and therefore, there is a great opportunity to continue our expansion into this region. Expansion into these four states will not only improve market share and brand awareness but also contribute to the success of each franchised location through improved supply chain and cooperative marketing strategies.” Ryan Stansbury, Vice President of Franchise Development for PJ’s Coffee

Other

1971 - A Year that Changed Food Forever, Bon Appetit, p. 38, April 2021 Fifty years ago, McDonald’s invented the Quarter Pounder, Starbucks opened in Seattle, FedEx made shipping food across the country easier, and it’s all impacted how we eat today. Hamburger Helper was all the rage for the busy home cook in 1971. So was Franken Berry cereal and Campbell’s introduced their “Mandhandlers” line of Chunky Soups. Nixon was president. All in the Family was the top show on TV, and Marvin Gaye released What’s Goin’ on. It was a time of civil unrest in the country, but a time when much changed in the world of Food. 

“Alice’s [Alice Waters] legacy is enormous. She literally changed the way this country eats” “Alice’s [Alice Waters] legacy is enormous. She literally changed the way this country eats.” Ruth Reichl, food writer Bon Appétit, p. 38, April 2021

Context:  In talking about how Alice in opening Chez Panisse, a celebration of local produce that “lifted American cuisine out of Europe’s shadow.”

What Edna Lewis Taught Me, Bon Appetit, p. 40, April 2021

Chefs and restauranteurs Alexander Smalls, Scott Peacock, and poet Nikki Giovanni, paid tribute to the iconic chef, Edna Lewis, who published her first cookbook in 1971, The Edna Lewis Cookbook. She showed people that the African American kitchen was an important part of American cuisine. Up until then, Southern cooking and culture had been stereotype, but Edna Lewis changed all of that.

“From then on, I dedicated myself to the food of the American South.” Scott Peacock, Chef and restauranteur Bon Appétit, p. 40, April 2021

Ingredients-Gums, Prepared Foods Online, April 2021

Gums are polysaccharides (complex carbohydrates with bonded sugar molecules), and they have become increasingly sought after in the past year. This is because gums and hydrocolloids can be used to add to the shelf life of food and to improve its texture. Because many Americans are eating at home and buying more plantbased ingredients in their kitchen, food manufacturers are rushing to find new ways to create gums. Scientists have also concluded there are certain health benefits to be gained from gums such as lowering blood sugar, improved g.i. function, and lowering of cholesterol.

Pectin is one of the most widely used gums in the food industry. It is derived from Apples and citrus peels. It is very versatile and used in food items from jams to dairy alternatives. Prepared Foods Online, April 2021 Carrageenan is a gum that is extracted from seaweed. It can be used in dairy products like chocolate milk and ice cream. Prepared Foods Online, April 2021

“In 2020, total global hydrocolloid sales were assessed by research at $9.7B, and projected to grow by 5.3% CAGR to $12.6B by 2025.” Markets and Markets Prepared Foods Online, April 2021

“One improved acacia gum, launched in late 2020, allows an increase in beverage oil loading from 12% to 24%.” Prepared Foods Online, April 2021

$28.6 Billion In Grants Available to Restaurants, Today’s Restaurant, p. 1, p. 12, April 2021  

The passing of the Restaurant Revitalization Fund on March 11, 2021 means that restaurants can apply to up to 5 million locations. However, with a limited amount of resources only a fraction of restaurants will actually be able to secure this grant funding. Rajparth Group of Companies allows restaurants of all sizes to take advantage of available grant funding. In addition to encouraging restaurants to prepare early, they also offer a system to help restaurant operators through the process.

“We have a track record of getting the maximum grants for businesses in record time. We have developed a proprietary system for restaurants of all sizes to get the maximum grant they can get.” Bimal Shah, President of Rajparth Group Today's Restaurant News, p. 1, April 2021

“Starting the process ahead of time is critical for all restaurants so all they need to do is hit the submit button as soon as the application portal opens.” Bimal Shah, President of Rajparth Group Today's Restaurant News, p. 1, April 2021

Hollymatic’s HVT-30 Vacuum Tumbler, Today's Restaurant News, p. 3, April 2021

Restaurants that marinate their protein products can ensure more consistent quality and improve their food prep process with the Hollymatic HVT-30 Vacuum Tumbler system. The machine increases yield, tenderizes, reduces cook time and evenly distributes marinade flavors. The machine makes the marinating process much easier, allowing restaurants to vary their offerings and boost profits with little additional effort.

“With the Hollymatic Vacuum Tumbler, we find that the steaks hold juices better, cook better on the grill, don’t shrink up as much so we get better yields... and our customers have taken notice. We tumble for 15 minutes. That’s all it takes. All 10 of our restaurants are now equipped with Hollymatic Tumblers. This piece of equipment guarantees consistent f lavoring, too, for every single steak we serve.” Mike Brann, Owner of Brann’s Steakhouse Restaurants in Michigan Today's Restaurant News, p. 3, April 2021

Health & Wellness

Quinoa Syrup, Prepared Foods Online, April 18, 2021

Quinoa is a whole grain (technically a seed), with twice the fiber as other grains. It has become popular as an alternative to rice and pastas.  It provides significant energy mainly from carbohydrates, complete proteins, and small amounts of lipids. Quinoa syrup can now be made from the hydrolysis of Quinoa flour and the use of natural enzymes. It is a 100% natural alternative to corn syrup, and ideal for balanced vegan diets.

Quinoa syrup has an intense aroma and a delicate, bitter aftertaste, making it a great sweetener in baked goods, breakfast cereals, snacks, bars, granola, ice creams (as a controller of the degree of sweetness and to lower the freezing point and increase the creaminess and softness), and sugar-free drinks.

Protein in quinoa can reach 14% of the total mass, a higher percentage than in most wheat and corn.  Prepared Foods Online, April 18, 2021

Quinoa syrup naturally low in fructose, has lysine and methionine to help with body function, rich in magnesium, iron, vitamin C and E, high in protein, fiber and Omega 3, a great energy source, and gluten-free. Prepared Foods Online, April 18, 2021

Eating Pretty-Cosmeceutical Foods, Prepared Foods Online, April 2021

More and more customers not only want foods that are healthy, but also make them look younger. These “beauty foods” come from herbal and botanical extracts, and often feature things like B vitamins, minerals such as zinc, and collagen. Additionally, biotin and probiotics are increasingly being associated with anti-aging and are becoming extreme popular ingredients.

Havasu Nutrition of Sunrise Florida has released Collagen Peptide Plus Probiotics, which contain 18 amino acids for beauty and aging benefits. Prepared Foods (online magazine), April 2021

The Marine Collagen Ultimate Beauty Formula has the exotic ingredients of hyaluorinc acid, pine bark, and astaxanthin, with a primary focus on skin health. Prepared Foods (online magazine), April 2021 “More than 5% of global supplement launches recorded in the 12 months to the end of October 2020 were specifically targeted at hair, skin and/or nail health.” Innova Market Insights Data Prepared Foods Online, April 2021

“15% of global supplement launches of all types used skin health positionings of some kind. This indicated the ongoing tendency to feature skin health as just one of several benefits in products with a more general health and wellness image.” Prepared Foods Online, April 2021

Natural Foods, Prepared Foods Online, April 2021 Many new products have been released this year concentrating on healthy living. Among the more unusual ones are gummies made out of Apple Cider Vinegar, Antioxidant tea made from yerba mate, and healthy chocolate that includes ingredients such as amino acids, and fenugreek extract.

The Apple Cider Vinegar gummies contain B12 and are USDA Organic and GMO free. They promote weight management, immune system health, and digestion. Prepared Foods Online, April 2021

The Functional Chocolate Company LLC made a line of chocolate bars that address women’s issues such as premenstrual syndrome, stress and anxiety, menopause, and low libido. Prepared Foods Online, April 2021

“Brand officials note that sales of ready-to-drink yerba mate were up 21% year over year to $153 million.” SPINS Prepared Foods Online, April 2021

Fruit Flavoring, Prepared Foods Online, April 2021

In the age of COVID-19 consumers are turning toward natural healthier flavors. As a result, companies are experimenting with new ways to transport the fresh f lavors of fruit to the customer’s palate. Each flavoring method has utility for different dishes, but its own sets of challenges and limitations. As a result, freshness, sweetness, texture, and naturalness must all be considered by both the manufacturer and the consumer when deciding which packaged fruits to use. IQF (individually quick frozen) fruits are excellent for baked goods and desserts and can also be used in smoothies. The IQF method gives the fruit a shorter shelf life. Prepared Foods Online, April 2021 Fruit concentrates are an excellent method for companies to change the flavor profiles, and texture of the fruit. They also take up less space and are easier to ship and store. However, many customers feel that “concentrates” are artificial, and thus stay away from them. Prepared Foods Online, April 2021

Sauces & Condiments

Culinary Creations: Sauces, Prepared Foods Online, April 2021

Barbeque sauce is an American staple, and most Americans enjoy its taste. Despite having regional preferences about which sauce is their favorite, most Americans are interested in trying different flavors, which has led many companies to expand their lines and explore marketing different sauces to different regions of the nation.

“Most US consumers have had some kind of an experience (usually positive) with Tex-Mex (64%), Texas BBQ (56%), and Southwestern cuisines (51%).” Mintel's Regional and International Flavors & Ingredients Report Prepared Foods Online, April 2021

“Survey data suggest that consumers living in the West are most interested in trial of Alabama BBQ (43%). Those that live in the Northeast are most interested in Southwest cuisine (23%).” Mintel's "Regional and International Flavors & Ingredients Report Prepared Foods Online, April 2021

Condiments-Trending, Prepared Foods Online, April 2021

David Bezenyei sales manager of Columbus Vegetable Oils discusses the condiment trends of the present. While American fixtures like Ketchup, Barbeque, and Ranch remain popular, many Americans are experimenting with condiments, with mixtures such as buffalo and ranch, or mayo and hot sauce. Overall, Bezenyei emphasizes that customers like the sauces they grew up with but can use these familiar flavors to create new ones. He also notes the growing customer desire of healthy vegetable oils, in light of the COVID-19 pandemic. The Butcher Boy dressing cup line allows restaurants and customers to get single use flavors and combine them as they see fit, to create unique flavor profiles. Columbus Vegetable Oils Prepared Foods Online, April 2021

Condiments-Trends, Prepared Foods Online, April 2021

Americans are clamoring for condiments right now, and despite their exotic names and flavors, most are fundamentally made the same way. This article discusses the various bases for condiments, such as tomatoes, or eggs, the process in which they are made, and the way that different condiment flavors can be incorporated. Asian f lavors, the article states are making huge inroads into American cuisine.

Condiments: Asian, Prepared Foods Online, April 2021

As more and more Americans are cooking at home due to COVID-19, they are experimenting with new flavors. As a result, condiments, specifically Asian condiments, are doing extremely well in terms of sales. More and more Americans are becoming exposed to flavors of Japan, Korea, and Thailand, and are becoming adventurous in their shopping and culinary habits. Americans are not only trying these Asian dishes on their own, they are adding Asian ingredients to enhance typical American dishes.

“Gochujang a red chili paste, and kimchi, fermented vegetables, generally cabbage have become common American household names.” Prepared Foods Online, April 2021

“Chongkukjang is fermented soybean paste. It is noted for its strong umami flavor. Prepared Foods Online, April 2021

“Condiments accounted for $4.1 billion in sales in 2020, an increase of 26% over 2019. Interestingly and more specifically, Asian condiments accounted for $770 million of 2020 condiment sales, up 36% over 2019.” Nielsen Prepared Foods Online, April 2021

Desserts

Ice Cream, Prepared Foods Online, March 30, 2021

Americans love their ice cream. Flavor determines what ice cream lovers purchase. Today however, non-dairy, low sugar, clean labels and ethical ingredients all enter the decision-making process. Consumers are concerned about putting chemicals into their bodies opting for natural and organic over artificial flavors. 

Good health and nutrition also play an important role in food choices. Consuming too much sugar is of concern. Artificial sweeteners are steadily on the decline and are being replaced with erythritol, stevia, and monk fruit are sweeteners from natural sources and much preferred.

When considering clean labels, shorter and simpler labels are the way to go. Consumers want to know and understand what is in the foods they are eating.

All these are important in developing ice cream products, but flavor is still king. Taste in healthier ice cream recipes solidifies that indulgent image.

Low sugar formulations are also gaining ground, reaching penetration of 6% of launches in 2020. Innova Market Insights, Lu Ann Williams, director of innovation Prepared Foods Online, March 30, 2021

Salted Caramel is a winner in today’s flavor development. It is fifth in the flavor rankings in 2020. Prepared Foods Online, March 30, 2021

Toasted White Chocolate, Flavor & The Menu, p. 76 - 78, March-April 2021

White chocolate is made of cocoa butter, sugar, milk solids. Vanilla and lecithin (to keep ingredients from separating) are sometimes added. When white chocolate is heated and stirred at a low temperature it is called toasted, caramelized, or roasted white chocolate. The color turns to a golden caramel color and takes on a deeper, nutty, richer flavor making it more versatile. 

The Rake, gluten-free sponge cake layered with caramel honey, toasted white chocolate, dulce de Leche cream, and dried plums L’Adresses, New York, NY Flavor & The Menu, p. 77, March/April 2021

Toasted White Chocolate Mocha Starbucks, Seattle based Flavor & The Menu, p. 77, March/April 2021

Today less than 1% of menus offer some variation of roasted white chocolate and mostly in fine dining establishments. However, the product has grown by 22% in the past year. Roasted white chocolate is expected to grow 10% in the next four years. Datassential Flavor & The Menu, p. 77, March/April 2021

“I love the idea of using it as a substitute for caramel in a classic Southern caramel layer cake. The toasted notes would add depth and complexity.” Cammie Spillyars-Schaefer, VP of Culinary and Menu Strategy, Cracker Barrel Old Country Store Flavor & The Menu, p. 78, March/April 2021

Comfort Foods-Baking, Prepared Foods Online, April 2021

Americans still enjoy comfort foods, yet they also see the need to balance indulgent eating with their health. As a result, many companies are researching healthier ways to make baking ingredients. These include flours made from legumes as opposed to grains, using seed oils in replacement of butter, and using fermentation to reduce the sugar content in baked goods.

Oil seed muscilages (a gelatinous substance produced by nearly all plants), from chia and flax seed can work as fat substitutes. Prepared Foods Online, April 2021

Oleogel, a linseed oil product can work as a shortening substitute in muffins. Prepared Foods Online, April 2021

“One of the biggest trends in breads is allowing the germination of the grains or seeds prior to drying and milling. Flours from these so-called “sprouted grains” are not only whole grains, replete with the extra vitamins, minerals, and fiber, but have half the gluten and about 25% less carbohydrate than traditional flour.” Prepared Foods Online, April 2021

Beverages

Creamy Shakes and Smoothies, Flavor & the Menu, p. 71 - 73, March/April 2021

Shakes and smoothies offer affordable comfort making them successful and comforting beverage choices during a pandemic. Traditional shakes are successfully paired with today’s contemporary flavors. Consider plant-based milks which are growing in popularity today. Also, consider healthy ingredients for guests to nutritionally customize their beverage. Adding protein powders, matcha, nuts, fruits and vegetables, dried seaweed, and moss all appeal to the healthconscious consumer. Smoothies can be offered as bowls and on-the-go breakfasts while more decadent shakes are offered in different sizes. 

Chocolate always grabs attention making it a good base. Skinny shakes are also getting attention emphasizing lower calorie and sugar content. Shakes with alcohol added is a great outlet for fun.  Creativity once again is unlimited. 

Bourbon Creamed Cherry, vanilla frozen custard, malted milk powder, dark cherries in syrup, bourbon Flavor & The Menu, p. 73, March/April 2021 Apple Protein Pie, whole milk, vanilla whey isolate, peeled apple wedges, ground flaxseed, cinnamon, nutmeg, whipped cream, gingersnap topper Flavor & The Menu, p. 73, March/April 2021

Up and Coming Drinks, Prepared Foods Online, April 2021

Restaurants and manufacturers have unveiled a series of new cocktails in 2021, with Red Lobster leading the charge. Additionally, sparkling water has become very popular among American consumers as a restaurant option.

The DEW Garita which is the first Mountain Dew cocktail, combines the soda with tequila and is sold at Red Lobster.

Pepsi Co. Prepared Foods Online, April 2021 AHA sparkling water is now sold at certain restaurants, as well as in 2.5 gallon bag in box containers. Their Lime and Watermelon and Blueberry and Pomegranate were released this April. Coca Cola Prepared Foods Online, April 2021

Global Cuisine in the US

Building the Best Quesadilla, Flavor & The Menu, p. 13-14, March/April 2021

Quesadillas - familiar, customizable, comforting, and portable. Attention to detail is most important in the execution. Flour tortillas are the primary carrier for quesadillas. Trying unleavened flatbreads can switch-up the texture and flavor adding ethnic interest. Try Indian paratha, Chinese bing, or Columbian arepa. For added interest, fold the quesadilla in different shapes, brown in flavored oils, and f inish with unique spices.

Shroom Boom Quesadilla, a flour tortilla filled with roasted, diced portobello mushrooms, arugula pesto, and Brie Flavor & The Menu, p. 13, March/April 2021

Sweet Cashew and Paneer Cheese Quesadilla, paratha loaded with chopped, salted cashews and grated paneer cheese, dusted with mango powder after griddling Flavor & The Menu, p. 13, March/April 2021

Asian-Trends, Prepared Foods Online, April 2021 This article features an interview with Andrew Hunter, a chief executive chef for Kikkoman. Hunter begins by discussing the difficulty restaurants faced during COVID-19, making trend prediction in that industry difficult. Hunter discusses the increasing popularity of Korean (most notably BBQ) and Japanese food among American consumers. In terms of trending dishes, Hunter says tonkatsu which is a Japanese breaded pork cutlet. In terms of Asian ingredients, Hunter discusses soy sauce’s increasing popularity in the United States, as it is a versatile item which can be used in many recipes. Hunter also notes that animal-based products are trending downward in the US as are things perceived as being less natural such as MSG.

Five spice powder Asian seasoning blend is an unusual Asian combination which features cinnamon and ginger. This spice can be used on various meats. Prepared Foods Online, April 2021

“So conversely, you could suggest that anything that’s animal based is trending down. You certainly see some meat processors responding by adding much more information about where particular animals come from and how they’re raised. Other companies are much less transparent and people are nervous about that.” Andrew Hunter Prepared Foods Online, April 2021

Technology

Virtual Reality, Flavor & The Menu, p. 17-28, March/April 2021

Domino’s Pizza is one of the first models of a virtual kitchen, delivery only. Today virtual, ghost, and cloud kitchens describe restaurants operating out of digital space. A ghost (also cloud), kitchen is a food service facility that only fulfills online delivery and takeout orders. There is no brick-and-mortar restaurant for dining on-premises. A virtual kitchen prepares meals for delivery and takeout. Virtual can work from a ghost kitchen or brick and mortar kitchen under its brand or another’s. The virtual concept was coming into its own before the pandemic. When the pandemic hit virtual became vital revenue operations. Using existing kitchens to start virtual brands also uses the kitchen space and keeps workers employed. 

Delivery appeals to younger consumers. The convenience of technology and limited interaction with others draws Gen Z and younger Millennials to thirdparty apps for delivery and takeout. Patronizing off-premises dining fuels the growth of growing virtual brands. 

When starting a virtual concept consider minimal complexity and using current SKUs bring in a minimal amount of new ingredients. Execution must be consistent and arrive to the consumer the same as if they were eating at a restaurant. Food should look good, taste good, and arrive at the right temperature.

Tender Shack, a virtual fried chicken tender brand operating out of Outback and Carrabba's and delivered through DoorDash Bloomin’ Brands, Tampa, FL Flavor & The Menu, p. 18, March/April 2021 “This is becoming part of the fabric of our restaurants and I don’t see it going away.”

“This is becoming part of the fabric of our restaurants and I don’t see it going away. Why would we not continue down this path? It’s a new revenue stream. If the juice is worth the squeeze….” Efrem Cutler, VP Culinary and R&D, Bloomin Brands, Tampa, FL Flavor & The Menu, p. 18, March/April 2021 Before the pandemic 5% of restaurant orders were digital, now 20% are digital Nation’s Restaurant Association, January 2021 Flavor & The Menu, p. 18, March/April 2021

Due to COVID, sales for delivery grew 138% between December 2019 and December 2020. Second Measure data analyst firm Flavor & The Menu, p. 20, March/April 2021

Up n’ go Contactless Payment Solution, Today's Restaurant News, p. 12, April 2021

Up n’ go,  the  contactless  payment  solutions  platform will be integrating with Tattle, a leader in customer experience improvement. The integration of the two will make processing payments faster and more secure for restaurant guests. Taiwan based concept; Din Tai Fung will be the pilot store for testing this new technology.

“With dine-in demand steadily growing, restaurant operators have begun to infuse much of their off-premise playbook for the dine-in guest experience through the adoption of ordering and contactless mobile payments, which elevates operational performance. We are thrilled to add another integration that enables post-transaction surveys for actionable feedback that empowers operators to improve operational performance.” Alex Beltrani, CEO and Founder of Tattle Today's Restaurant News, p. 12, April 2021

Up n’ go is now available nationwide and has been used to pay nearly 2,000,000 checks as of March 2021. Today's Restaurant News, p. 12, April 2021

Vegetables

Mushrooms, Restaurant Hospitality Online, April 16, 2021

Spring has sprung meaning adding mushrooms to the list of fresh vegetables characteristic of the spring season. Varieties such as hon shimeji, morel mushrooms, and powders join the long list of these fungi adding texture and umami to meals. 

Hon Shimeji Mushrooms and Imperial Steak Noreetuh a Hawaiian restaurant in NYC Restaurant Hospitality Online, April 16, 2021

Grilled Cheese Sandwiches with Morel Mushrooms Shore Lodge, McCall, Idaho Restaurant Hospitality Online, April 16, 2021

Scallops sprinkled with ground cashews, powdered mushrooms, and accompanied with sauteed shimeji mushrooms, pureed fresh pumpkin, purple potatoes Silver King Ocean Brasserie, Fort Meyers, Florida Restaurant Hospitality Online, April 16, 2021

Potatoes, Flavor & The Menu, p. 42-47, March/April 2021

Everyone loves potatoes mashed, scalloped, fries, tater tots, baked, and in colors. Potatoes in any form offer a comforting food needed during this pandemic. They are easy to prepare at home as well as adaptable to takeout and delivery. We will see breakfast potatoes cross into other dayparts with the popularity of all-day breakfast with items like Brunch Potato Nacho and fried small butterball potatoes tossed in salsa and sprinkles with a variety of nuts.

Concerned about nutrition? Potato skin makes them rich in fiber, they're low in calories, and they have important nutrients like vitamin C, potassium, and vitamin B6. Schmaltz Mashed Potatoes with Rosemary Gravy Chefs Josh Kulp and Christine Cikowski, Honey Butter Fried Chicken, Chicago, IL Flavor & The Menu, p. 42, March/April 2021

Crabby Tots, tater tots, cheddar cheese, Maryland crab dip, green onion, and Old Bay Seasoning The Choptank, Baltimore, MD Flavor & The Menu, p. 44, March/April 2021

88% of consumers ordering delivery loving or liking the spud Datassential Flavor & The Menu, p. 42, March/April 2021

Breakfast potatoes have increased 46% on menus over the past 4 years. With all-day breakfast, this will increase into other dayparts. Datassential Flavor & The Menu, p. 46, March/April 2021

Appetizers

Mediterranean, Feta Cheese Dip, p.14, Flavor & The Menu, March/April, 2021

Taking advantage of the love for feta cheese a new dip is being introduced on the culinary scene, hyipiti (pronounced tee-pee-tee). The dip is feta whipped with sweet or hot peppers. It is excellent with pita, crunchy vegetables, as a condiment or side dish.

Hyipiti, whipped feta with roasted red bell peppers and boukovo, a type of dried red chili served with crispy chicken skins for scooping. Krasi Greek Restaurant, Boston, MA Flavor & The Menu, p. 14, March/April 2021

Dayparts

Snacks: Hitting the Shelves, Prepared Foods Online, April 2021

More and more companies are merging snack foods flavors with more traditional meal fare. This trend took off in 2020 and has spread across the packaged food industry. Additionally, companies traditionally involved in canned food are incorporating snacks into their offerings giving the consumer many different choices.

Hormel Foods of Austin, Minn released a pretzel bites and cheese tray, sold in the deli section of grocery stores. Prepared Foods Online, April 2021

Pepsi-Co released Cheetos mac n cheese, and even released a Cheetos cookbook. Prepared Foods Online, April 2021 “

"For our brands, we saw trends like Cheetos recipe searches skyrocketing 190%. So now we're thinking with that lens through everything we introduce to the world.” Rachel Ferdinando senior vice president, senior marketing officer at FritoLay Prepared Foods Online, April 2021

National Chains

Panera Offers In-House Delivery, Nation’s Restaurant News Online, April 15, 2021

One of the largest non-pizza chain companies offering in-house delivery Panera Bread, has announced it will no longer offer in-house delivery. The chain will now be relying on third-party delivery services to deliver food orders to their patrons.

Jimmy John’s has always used in-house delivery of their sandwiches to guests. Last December they announced they are partnering with DoorDash’s delivery service. Economics and lack of delivery drivers have tarnished the in-house delivery system. Pizza chains are different as delivery was always built into their original model.

“Panera continually evaluates our model to put guest preferences at the center of everything we do. This change enables Panera to offer a broader delivery range to serve increased demand for delivery, in response to an off-premises market that has grown and shifted dramatically over the past year.” Chris Correnti, senior vice president of off-premises channels, Panera Bread Nation’s Restaurant News Online, April 15, 2021

In 2018, NPD Group warned that the downside to building your own fleet of delivery drivers was dealing with higher labor costs in an industry known for its rapid turnover rates. Nation’s Restaurant News Online, April 15, 2021

“For Panera to abandon their vehicles and the capabilities they built in years ago, I can only think they did not want to do this, and they are so short on employees that they had to. I think they would put [in-house delivery] back in a heartbeat, which may be why there’s no publicity on this: they may want to resume it immediately once labor conditions resume. It’s costing them money to do this.” John Gordon, a restaurant analyst, Pacific Management Consulting Group Nation’s Restaurant News Online, April 15, 2021

Pizza

Pizza, Flavor & The Menu, p. 63-68, March/April 2021

Pizza provides a base for just about any culinary idea allowing chefs to explode with creativity.  Trends in the art of pizza making such as the Italian classic Neapolitan style, the California-style, and the demand for artisan pizzas, allows for the tracking of broader dining trends and consumer preferences. Innovation, determination, and the out-of-region pizza styles have yielded many signature pizzas and concepts. With travel restrictions at home and abroad, consumers embrace pizzas with global ingredients from Latin, Asian and Mediterranean countries. 

Today, regional styles are available all over the country. Established such as NewYork and Chicago-style pies are getting competition from Detroit style, and up and coming “Colorado Mountain Pie.”   

This pie is sold by the pound and loaded with toppings on an extra thick crust sweetened with honey. Pizza is one comfort food that can be part of a healthy diet. Simple, naturally healthy ingredients are something chefs are aggressively pursuing. Beer is added to the dough and sauces and toppings include duck confit and blueberry barbecue sauce. Hop’s & Pie, Denver, CO Flavor & The Menu, p. 64, March/April 2021        

Cubano Pie, Sicilian/banh-mi, and Mediterranean Gyros pie from Chef Anthony Scardino also known as “Professor Pizza,” are known as “extra credit” pizzas available virtually on weekends.  Full Shilling Public House, Chicago, IL Flavor & The Menu, p. 66, March/April 2021 Consumers were reaching for pizza more than any other food as the country went into lockdown last year. Datassential Flavor & The Menu, p. 63, March/April 2021 Pepperoni is the favorite pizza topping in America Datassential Flavor & The Menu, p. 68, March/April 2021   

Sandwiches

Sandwiches, Primed to Expand, Flavor & The Menu, p. 37-38, March/April, 2021

Sandwiches are a way to express creativity and innovation in a current world geared to food pick-up, delivery, and hand-held options. New breads (healthy ingredients and global, such as Indian dosa), protein preparations, and unique combinations of condiment sauces replace the traditional. High-quality ingredients are essential, and every ingredient must have a purpose. Global sandwiches add intrigue to a menu with items like Bao from Asia, Piadia from Italy, Arepa from Latin America, and a Roti John from Malaysia.

Texas-style Chile-Rubbed Lamb Bao Tacos, feature lamb shoulder rubbed with espresso powder and chile de Arbol. Chef Rena Frost, Mac’s on Main, Grapevine, TX Flavor & The Menu, p. 37, March/April 2021

Calamari Bocadillo (Spain), Fried calamari rings, smoked mayonnaise, and pico de gallo all on a crunchy baguette Flavor & The Menu, p. 38, March/April 2021

Loaded Currywurst, steamed/seared bratwurst, beer-braised onions, spiced curry ketchup, sprinkle of curry powder, crispy bread roll (German street food) Flavor & The Menu, p. 38, March/April 2021

Expanding the Breadth of Seafood, Flavor & The Menu, p. 9, March/April 2021

Chef Michael Scelfo prepares a salmon dish incorporating not only salmon but other gems of the sea seaweed, and crispy salmon skin, at his restaurant, Waypoint. 

Wood-Grilled Alaskan Salmon and Kelp Noodle Salad, grilled salmon served over kelp noodles with fermented fennel, Calabrian chiles, and Thai basil vinaigrette, garnished with Spanish-style peanuts and dehydrated salmon skin “chicharron.” Chef Michael Scelfo, Waypoint, Cambridge, MA Flavor & The Menu, p. 9 March/April 2021

“I really wanted to capture the fish front and center and then present accompanying flavors that balance it out.” Chef Michael Scelfo, Waypoint, Cambridge, MA Flavor & The Menu, p. 9 March/April 2021

Spices & Flavors

Marinade Ingredients, Flavor & The Menu, p. 11, March/April 2021

The unlikely combination of chipotle peppers, ginger, and rosemary can lead to a marinade for anything. Chipotle peppers, ginger, rosemary, garlic, olive oil, salt, pepper, and a touch of vinegar is good on any protein or salad dressing, and compound butter. Chef Tracey MacRae, Housing and Food Services, University of Washington, Seattle, WA Flavor & The Menu, p. 11, March/April 2021

“I was working on a marinade for pork and knew I wanted the richness and smokiness of the chipotle and the piney, herbal quality of the rosemary. The ginger was the ingredient that brought it all together with its brightness and pop of citrusy.” Chef Tracey MacRae, Housing and Food Services, University of Washington, Seattle, WA Flavor & The Menu, p. 11, March/April 2021

Sustainability & The Environment

Reducing Waste, Nation’s Restaurant News Online, April 15, 2021

Cutting the amount of waste discarded in the world is becoming one of the prime concerns of consumers and companies alike. The amount of non-biodegradable product discarded is staggering and must be seriously evaluated and reduced.

Chipotle Mexican Grill is taking this problem seriously by recycling, composting, and waste-to-energy programs. They are also increasing sustainability efforts by supporting more sustainable small farms by increasing the amount of regeneratively grown/local produce they purchase. Moving forward, the chain plans to pilot at least one new plant-based protein by the end of 2021 and achieve 100% third-party humane certification for their chicken.

Besides their recycling and composting, Chipotle has also found new uses for waste byproducts. For example, they work with a program that turns used plastic gloves into garbage bags. Nation’s Restaurant News Online, April 15, 2021

Chipotle’s Avocado Dye apparel line is dyed with avocado pits that would normally be discarded. Nation’s Restaurant News Online, April 15, 2021

Chipotle Mexican Grill has reduced its waste by 51%. The chain has diverted its waste through recycling, composting, and waste-to-energy programs. Chipotle’s 2020 sustainability report Nation’s Restaurant News Online, April 15, 2021

“The events of this past year have shifted consumer behavior to lean towards a community focused society. This has further ignited a passion inside of many for making purchasing decisions that drive difference in the world around them. Greater awareness of where food comes from and how it’s grown can have an impact far larger than Chipotle.” Brian Niccol, Chipotle CEO and Chairman Nation’s Restaurant News Online, April 15, 2021

An estimated 92% of plastic waste is never actually recycled. Wrong items are easily thrown into a recycling bin and contaminate the entire bin. Composting facilities do not take packaging, a significant part of restaurant waste products. Because of this, a federal bill that was introduced last year to overhaul the recycling system and fix these issues. Nation’s Restaurant News Online, April 15, 2021