Extrapolating today’s food trends for applicability in 2019 is not the easiest of tasks so the National Restaurant Association (NRA) works with the American Culinary Federation (ACF) to build a […]
While some of these trends are continuations of factors that are already playing a large role in the contemporary hospitality market and others are more speculative, Baum and Whiteman’s 2019 trend report highlights 13 trends...automated pizza and burger production machines, as well as a robotic barista, upscale fast casual, cannabis and synthetic meat are trends to watch in 2019.
With food trends, the why is often more important than the what Food and beverage trends are usually based on more than just flavor profiles. What becomes popular is often […]
Keeping in par with those traditions, several restaurants are celebrating the season with news dishes that take these humble ingredients and add culinary expertise to it. Firebirds Wood Fired Grill takes bold American cuisine and adds a contemporary touch. Its fall menu features all its previous fall favorites. Its dishes showcase crispy brussel sprouts, wood-grilled cauliflower, sprinkles of pumpkin seed, and a dash of spice, rubbed into the meat for an added kick.... Corner Bakery is using fresh ingredients to create an autumnal breakfast menu. “We are excited to introduce our guests to Corner Bakery’s new harvest creations.
Creative menu ideas from Mexico inspire breakfast excitement way beyond Taco Tuesdays, breakfast burritos
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.
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.”
Amid growing demand for plant-based proteins, Beyond Meat triples production capacity of meat alternatives
Beyond Meat indicates it has tripled production in Columbia, Missouri, with a second plant. Its new plant will expand production capacity from 30,000 to 100,000 square feet and add 250 new jobs....Beyond Meat produces plant-based proteins for a variety of customers. Beyond Meat has also recently added Beyond Sausage.