Trend Insights: Retro Dips Reborn

Our panel of experts weighs in on further opportunities with contemporary dips on modern menus. See Retro Dips Reborn for the full article.

Dips allow chefs the flexibility to make signature flavors, unique ingredients and fun vehicles for dipping. Consider dip flights, hot and cold and shareable, meeting consumers’ craving for togetherness.

—Michael Robins, Culinary R&D and Innovation Consultant, Integrated Culinary Systems, Inc.

Play on your guests’ nostalgia: What is comforting to them? What feels driven by heritage? Drive that home, and you will indeed spike repeat visits. Also, what culinary culture doesn’t have a dip with a carrier?

—TJ Delle Donne, Assistant Dean, Johnson & Wales University College of Food Innovation and Technology

Traditional dips can be elevated by incorporating three levels of unexpected: flavors, textures and colors. Unexpected flavors can be achieved by updating a classic dip with an on-trend component or creating a global mash-up. Unexpected texture comes to life with subtle or bold contrast plays. Unexpected colors grab attention by incorporating nontraditional colors into or on top of dips, using vegetable, fruit and herb purées or even powders. With these facets, operators can upsell a rotating signature or seasonal offering.

—Rob Corliss, Chef/Founder, All Things Epicurean (ATE)

Look to social media to find what flavors and formats of dips are resonating with younger demographics. Incorporating in-the-moment flavor trends with an off-the-shelf, plus-one dip foundation makes this a low-cost, low-risk menu strategy.

—Adam Moore, Chef/President, Flashpoint Innovation

Consumers—especially younger consumers—care so much about the experience of food. Creamy dips paired with a crunch carrier enhance that dining experience while at the same time bring about feelings of nostalgia. It’s hard to beat some of the classic options like spinach & artichoke dip. Bringing that into the present with a spicy twist or adding sourdough pita chips could be a fun twist. I also like the idea of offering the option for multiple dips, a standard at mezze restaurants.

—Jeff Miller, Founder/Co-CEO, Cutting Edge Innovation