The National Restaurant Association says the foodservice industry is forecast to reach $898B in sales in 2022, up from $799 billion in 2021 and even higher than the pre-pandemic sales of $864 billion in 2019. They also report that 51% of adults say they aren’t eating at restaurants as often as they would like, which is an increase of 6 percentage points from before the pandemic. But pent-up demand for restaurant services remains high. Restaurant operators have had to pivot from in-house to take-away during the pandemic, then readjust to supply chain problems the following year. Click here for 30 trending restaurant menu items.
Nothing says summer like ice cream! You're sure to find the perfect summer treat to serve. Find novelty treats, new flavors, cones and more! Click here to view the guide.
Why should operators care about mastering limited-time offers (LTOs)?
State of the Plate: The daypart went dark during the pandemic, but customers are returning and chefs are inspired, with everything from Elote Mexican Street Corn Hash at First Watch to Chengdu Chicken and Waffles at Nue. While most of the morning drive-time menu will remain geared toward convenience, the larger breakfast revival will be facilitated in no small part by extraordinary levels of innovation as chefs raid the global pantry to fashion creative, multicultural eye openers. Click here to find breakfast menu inspiration.
Learn how to profit from the strong demand for ethnic cuisines. Millennials and Boomers seek out exciting new and different global flavors. Discover why promoting these foods is smart business.
When was the last time you thought of Italian food as ethnic? Blinked twice to see potstickers on the menu at a casual theme restaurant? Exactly: Ethnic food is a mainstream phenomenon.
According to the Emerging Global Cuisines: Culinary Trend Mapping Report, released by the Center for Culinary Development and Packaged Facts: “Emerging global cuisines are literally opening up a whole new world of culinary experiences to American consumers of all ages, due to the nearly infinite range of ingredients, forms, and flavors they offer.” The report goes on to cite the fact that well-traveled Baby Boomers and adventurous Millennials alike are drawn to the emerging flavors and specialties of such countries as Peru, Morocco, Korea, and Japan.
Pick up any menu these days, and you’re sure to find global flavors in abundance. Simply put, borders no longer exist when it comes to taste. And as operators look to attract new diners, they’re turning to these worldly inspired cuisines to capitalize on the demand. So, what’s driving this desire for diversity? Here are a few reasons for the continuing trend:
According to Datassential, tots menu growth is predicted to outperform all food and beverage over the next 4 years! Arm your operators with this incredible growth opportunity with Basic American Foods Potato Tot Mix.
Perfect for any day or menu! Your customers will profit by using Basic American Foods Tot Mix for sandwich toppers, appetizers, sides, breakfast potato cakes and more. Click here for recipe ideas!
Americans love breakfast so much that some would give up dinner over it! A recent poll asked 2,005 adults which they’d rather give up between traditional breakfast foods and dinner entrées. Results show that people are more willing to abandon the latter (31%) than the former (25%). Click here to read the full article.
The morning meal is in the spotlight as school nutrition programs across the country celebrate National School Breakfast Week, held March 7-11.
In honor of the week, Chartwells K12 Vice President of Culinary Peter Gilhooly spoke with FSD about the special dishes that will appear on Chartwells K12 menus as well as what’s trending in school breakfast. Click here to read the full article from Foodservice Director.
A study by the World Resources Institute has found that simple changes to the language of restaurant menus can help consumers make the change from animal- to plant-based proteins, according to a blog post that explains the research.
Ventura Foods shared five foodservice tends to watch for 2022! Click here to view the trends.
Heinz Soups are frozen at the peak of freshness, preserving flavor integrity and nutrition ingredients. Heinz soups present menu solutions that specifically meet the demands of the foodservice kitchen and consumers. With a vast range of classic and on-trend varieties, our portfolio makes it possible to serve up a quality culinary experience in every bowl. With Heinz frozen soups, you have more time to focus on presentation and customization. Ingredients are frozen at the peak of freshness. These frozen soups also deliver significant quality benefits over both scratch-prepared and refrigerated soups.
Click the links below for more information on Heinz Soups:
A Soup for Every Occasion That Satisfies Every Taste
The Fresh Advantage of Frozen
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