Emerging spice blends: Mintel report

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.

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2018 Food, dining trends with staying power

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.”

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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.

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Macaroni Grill releases new menu, limited-time specials from chain’s history

Romano’s Macaroni Grill is getting a menu makeover, releasing a new menu with several new dishes to add to its offering. Macaroni Grill is also bringing back favorites from its 30-year history at participating locations…Seafood Cioppino, San Marino Chicken, grilled bone-in pork chop, said Holly Wagstaff-Bellomo.

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Ways restaurateurs can select the right foodservice distributor: Op-Editorial

Restaurant owners find themselves in a better bargaining position, but some of the biggest considerations in selecting the right distributor partnership have become more complex. Competitive pricing, reliability, distributor perks, convenience and industry know-how are reflective of some of the most important considerations…Independent restaurants will outpace chain sales growth by nearly double (independents to grow +4 to +5 percent vs. chains’ +2 to +3 percent growth).

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Three protein trends being tapped for successful product development

…Asian Island foods, a trend identified by Chicago-based consultancy Technomic. It has propelled Asian Island chicken on menus. At the same time, consumers are looking for protein alternatives to meat and are driving an interest in the creation of more food products and menu items that tap the nutrition and appeal of pulses and plant-based proteins.

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Eatery Pulse TV debuts Swizzle Chill

The Eatery Pulse TV News Network debuted its most exciting and energetic web boradcast to date in Swizzle Chill TV. Catch the latest episodes by subscribing on YouTube or on our mailing list at subscribe.eaterypulse.tv.

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D.C. restaurants adopt the gluten-free trend

Gluten-free (GF) foods, typically consumed by those with celiac disease, wheat allergies, and gluten sensitivity, have seen a 36 percent sales growth rate from 2010-2015, according to Packaged Facts. Entirely devoted to GF treats, Virginia-based Happy Tart bakery has locations in Alexandria, Falls Church, and Del Ray (currently under renovation). Cakes, crepes, cookies, cupcakes, macarons, and fresh bread.

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What are the next top global flavors for restaurants to tap?

“Thai, Indian, Korean and North African Influences are hot right now and are breaking through into foodservice in the form of sauces, spirces and proteins,” she says…Technomic, a Chicago-based foodservice research film and consultancy, has also presented Southeast Asia as a source of flavor trends.

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Restaurants leverage the popularity of organic foods

The organic food industry has grown rapidly in recent years and the growth trajectory continues to rise, as organic ingredients begin to find a place in the broader feel-good food trend. The industry has recently reached $50 billion dollars in annual total organic product sales and is predicted to continue growing rapidly, with average growth in the double digits for the past five years…The D.C. metro area is a hub for innovative restaurant operators who have already capitalized on this surge of interest in organic ingredients, with local favorite restaurants Sweetgreen and Founding Farmers emphasizing the role of organic

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P.F. Chang’s introduces new bowl-centric lunch menu and cocktail lineup

P.F. Chang’s new “wok-fired” lunch bowl menu will comprise selections that include the Bibimbap, Chiang Mai Noodle Bowl, Tokyo Udon Noodle Bowl. In addition to these chef-inspired bowls…Sparkling Blossom: Grey Goose Vodka, St.-Germain Elderflower liqueur, Blushing Geisha, Red Dragon, Japanese Old Fashioned

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The feel-good food megatrend continues to gain momentum

The feel-good food movement is gaining overwhelming traction and it has permeated the national conversation about eating and dining…respondents primarily identified healthy food as that which has healthy components or is clean label (“free from”). Nearly 30 percent categorized healthy food as having healthy components or nutrients, ranking that as the #1 definition. Almost 15 percent indicated food that is free from “artificial ingredients

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