Experimental diners don’t have to look too far to be inspired. Grain and Bakery Innovation, a culinary research report from Packaged Facts, a well-respected research firm, is spotlighting several takes on foods that are emerging or still developing. These creative insights look promising for foodservice application, including south-of-the-border foods in the form of globally-inspired tacos, chilaquiles and migas.
omano’s Macaroni Grill continues to build on its sales momentum with a new brunch menu, on the heels of launching its Mix and Match and Unlimited Soup lunch specials. The new brunch menu was communicated through an email blast to customers in late July. The new Macaroni Grill brunch menu is being served until 4 p.m. each Saturday and Sunday. Diners can get a jump on weekend brunch on Sundays, when the Italian-style chain is opening at 10 a.m.
Food Halls continue to appear all across the country, and are gaining breakneck momentum in the Washington, D.C. area. According to a report by Cushman Wakefield, there’s a reason these food halls are as popular and appealing as they are. Food Halls in North America 2018 notes how economically robust the concept is for developers and restaurant operators.
Restaurant Business Online identified several up-and-coming chains in its Future 50. The data is based on 2017 information and estimates gathered by Technomic, Inc. The top five chains in the Future 50 comprise CoreLife Eatery, The Halal Guys, Wahlburgers, Maple Street Biscuit Co., and Honeygrow. Rounding out the top 10 are Bibibop Asian Grill, Babalu Tapas, Cava, Ahipoki Bowl, and Duck Donuts.
Uber and Venmo have partnered to add the Venmo digital wallet service as a payment method to Uber Eats and the Uber ride-sharing service. Uber riders will be able to pay with a Venmo balance, linked bank account, credit card or debit card so they can easily split the cost. Furthermore, the connectivity between the apps as a major convenience to users... the riding experience can be shared with an emoji that is specific to the Uber-Venmo partnership.
Research firm Mintel identified emerging flavor trends that have potential for application in foodservice. In its 2018 U.S. Flavor Trends Report, global spice blends were identified as having unique potential for restaurants and foodservice organizations.Berbere is a blend of several spices, including ginger, basil, chili peppers, and garlic. It’s been used in stews, notes Mintel…. Ras el hanout is a variable and evolving spice, typically including cardamom, cumin, and ginger. Togarashi is added to soups and proteins and saw a 9 percent increase in mentions on menus from 2015 to 2017.
Here are the trends that appeared in our "2018 Food and Dining Trends Report" earlier this year that have staying power: Plant-based foods going mainstream; off-premise food poularity; local gives way to regional attribution; manifestation...overuse of term “local” dilutes meaning, significance, say experts regional global territories: “Southern Low Country, Ozarks, Appalachia, Cuba, India and the Middle East.”