Asian Breakfast Wakes Up
“Other cuisines that have successfully penetrated the breakfast category have paved the road for the next injection of global breakfast flavors and formats. It feels natural that the popularity of Asian flavors would translate into this realm.”
Trend Insights: Asian Breakfast
Chefs and trend analysts weigh in on the drivers and menu opportunities with Asian breakfast offerings
Mustard’s Moment
“Whether chefs are starting with a foundation of yellow, karashi, stone ground, Dijon or Chinese, to name a few, mustard is helping fuel innovation.”
Mustard Menu Mania
Mustard’s attributes makes it the perfect workhorse ingredient for modern menu development
Trend Insights: Mustard
Chefs and trend analysts weigh in on the drivers and menu opportunities with mustard
Afternoon Delight
“Consumers are in a state of flux. Their behavior patterns are all blown apart, and they’re open to new ideas. Now’s the time to start rethinking what to do with those afternoon hours.”
Trend Insights: Afternoon Delight
Chefs and trend analysts weigh in on the drivers and menu opportunities with shoulder hours
Make It Stick
“The ubiquitous nature of meat on sticks provides operators the liberty to apply a signature touch with global interpretations, trending meats, flavor-forward marinades, various cooking techniques—such as fire, charcoal, plancha, pizza oven and kiln—and complementary sauces, dips and side dishes.”
Trend Insights: Meat on Sticks
Chefs and trend analysts weigh in on the drivers and menu opportunities with skewered meats
The Dark Side of Butter
“For high-volume foodservice operations, utilizing brown butter can alter an otherwise well-known recipe into something new and exciting that consumers want to try.”
Trend Insights: Brown Butter
Chefs and trend analysts weigh in on the drivers and menu opportunities with brown butter
Next-Level Sweeteners
“Flavor-building capabilities, engaging origin stories from around the globe, and legitimate claims to wholesomeness mark the opportunity. Menu developers are choosing from a broad universe of natural sweeteners, such as piloncillo, Okinawan black sugar and jaggery.”
Trend Insights: Sweeteners
Menu developers and trend analysts share their ideas on leveraging next-level sweeteners
True Colors
“Natural dyes have been used for centuries to color food, and in a back-to-the-future framework, vegetables, fruits, spices and botanicals are being applied in new ways to deliver fun and flavor experimentation—driving menu preference and purchase. The future of colorful menu items is bright.”
Time for Thai
“Thai cuisine is one that is most definitely ‘on fire,’ but it is still somewhat new to consumers—there’s not a major Thai chain in this country. It’s a category that is ripe for mash-ups.”
Trend Insights: Thai Mash-up
Menu developers and consultants share their ideas on leveraging the Thai mash-up trend
Malted Milk’s Big Moves
“From both a culinary and a flavor palate standpoint, it makes a ton of sense for this ingredient to gain steam. It’s cool, adds depth and has that essence of neo-nostalgia.”
Trend Insights: Malted Milk
Chefs and trend analysts weigh in on the drivers and menu opportunities with malted milk
Cider Culture
“The American cider story is just so fascinating. It’s a piece of our American and culinary histories that people are rediscovering, which is something that consumers are always interested in and something that operators can leverage on their menus.”
Trend Insights: Cider
Chefs and trend analysts weigh in on the drivers and menu opportunities with cider
