September 10th, 2018

New Flavors in Hot Sauce

Posted in Consumer Trends, Food Trends

We searched around to see what’s happening in the hot sauce world

Hey there hot sauce lovers. Thanks for stopping by to find out what’s new in the world of spicy condiments.

Hot Sauce

2018 has seen bold statements made in flavor trends with things like Za’atar, Thai and Filipino cuisine, and Mexican moles. The hot sauce market is no different, seeing a myriad of new flavors and ingredients.

Let’s look at what’s new and trendy.

What’s New in Hot Sauce?

Fruit

Ok, not totally new, but stay with me. While fruits have been showing up in hot sauces and salsas for a while now (see mango and pineapple), helping to mellow out those spicy acidic tones, more interesting fruits are beginning to appear.

Bravado Spice Co. has developed a Jalapeno and Green Apple sauce that’s gaining quite a bit of popularity as a flavor packed, not too hot sauce. They also produce a Ghost Pepper and Blueberry sauce for the more adventurous palate. Yellowbird, out of Austin, TX, uses bright tangerine juice to balance out the spicy peppers used in a few of their sauces.

Hot Sauce Trends

Image Courtesy of Culleysusa.com

Finally, Culley’s out of New Zealand makes a Kiwi Habanero sauce that I’m dying to try. It may seem a bit too on the nose, but I love it anyhow.

Chocolate

Chocolate really does make most things better (bacon, fruit, potato chips, you get the idea), and hot sauce is no exception.

Image Courtesy of Heathotsauce.com

Nebraska’s own Volcanic Peppers brand has proved this with their award winning Chocolate Lightening hot sauce. Also joining the party is Punch Drunk with their Chocolate Ghost Pepper hot sauce. To make theirs a bit more unique they use chia seeds as a thickening agent.

Finally, look for Dawson’s brand Chocolate Hot Sauce for use on desserts. With a milder heat and sweeter profile, this one plays well with unique confections.

Truffles

Because, why not? Truffle flavors are common on fries, chips, eggs, and pizzas all over the U.S., so why not hot sauce. Makes sense to me.

Hot Sauce 2018

Image Courtesy of Truffhotsauce.com

While you can find a few brands selling truffle hot sauce, like Frohlich and Gindo’s, the clear market leader in this category has to be Truff. With its use of black truffles along with an infused olive oil, Truff balances the heat with savory aromatics and a clean flavor.

Close

As you can see there doesn’t seem to be any lack of innovation in the world of hot sauces. I hope we see this trend continue forward, as I’m one of the many who just can’t get enough.

Happy eating friends!

 

 

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August 27th, 2018

2018 Pizza Industry Review – Pt. 2

Posted in Consumer Trends, Pizza, Product Innovation, Restaurants, Trends

Enhanced ordering, & new menu items

Catch-Up

Welcome back friends. Let’s do a quick catch-up session here.

Last blog we talked about the 2018 Pizza Industry, focusing on consumer preferences (convenience, quality, affordability), national chain vs. independent restaurant stats, and international growth.

Today, we’ll cover new menu trends and enhanced ordering with a spotlight on new tech.

Menu Trends

2018 is the year of personalization. Customers are looking for unique toppings, signature pies, and the ability to make whatever wacky concoction pops into their mind (looking at you, unicorn pizza). This has led to an expansion in toppings held on the line for many restaurants (think Brussels sprouts, clams, and brisket).

2018 Pizza Trends

Photo Courtesy of Teen Vogue

This love for customization is also a contributing factor to the success of fast casual pizza restaurants like Blaze and Mod. Additionally, these restaurants are quite popular with guests looking for healthier options or suffering from allergies and intolerances. They have many offerings to help avoid triggers and amp up the health quotient while still creating a delicious personal pie.

Finally, Detroit style pizza has found a proper following and is trickling across the nation. Most major cities now offer Detroit style, which is a deep dish pizza made in a rectangular pan. Its caramelized edges and thick, chewy dough have been turning heads and gaining a stable of fans for good reason.

Enhanced Ordering

As we discussed in the consumer needs section on the previous post, technology and ordering convenience are major factors in the customer’s restaurant choice. With 69% of internet users choosing the online ordering option per Emarketer, it’s imperative for pizza restaurants to not only adopt this measure, but make it convenient and easy as well.

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Hand in hand with ease of ordering is efficient delivery. Customers want a fresh, hot pizza delivered to them within minutes of submitting the order, and, as it turns out, they prefer that delivery to be directly from the restaurant, rather than a third party service like GrubHub or DoorDash.

Pizza restaurants are also looking into new technology to help with faster delivery. Domino’s, for example, has developed proprietary technology that allows consumers to order pizza in multiple convenient ways (including through Twitter, Zero-Click ordering, the AnyWare app, and into the future with natural voice). They’ve even gone as far as to commission a line of automated vehicles complete with built-in pizza ovens that will be capable of baking a freshly made pizza en route to your home.

Conclusion

2018 Pizza Trends

That’s a wrap for the 2018 Pizza Industry Review. With all that’s happening around technological innovation, I can’t wait to see what the landscape looks like for 2019.

Be sure to comment about what you’ve seen or anticipate seeing in the future of pizza. The only limit is your imagination (see: Unicorn Pizza…).

Cheers!

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August 13th, 2018

2018 Pizza Industry Review – Pt. 1

Posted in Food Trends, news, Pizza

Customization, Tech, & Speed lead 2018 Pizza Trends

2018 aims to be a benchmark year for the pizza industry. Data is showing a rise in the US and global pizza market, along with an increase in average unit sales for the top 50 chains. All while this is happening, the number of US pizzerias has actually fallen for a net loss of roughly 299 establishments. More people are ordering pizza more often from less overall places. Sounds like the market is refining itself.

Pizza trends 2018

But let’s take a deep dive into the pizza market and how we can anticipate what comes next. This will be part one of a two-part series, covering topics including consumer needs, headline news, the international market, menu trends, ordering practices, and, of course, the best technology company that sells pizzas.

So what is driving the pizza industry?

Consumer Preferences

Convenience is key when it comes to consumer needs. Pizza companies are really starting to understand this by offering many convenient ways to place orders. Through websites, social media, various online ordering mediums, and specialized delivery tech., consumers literally have pizza at their fingertips anytime, anywhere.

2018 Pizza Trends

Without quality, however, convenience is rendered meaningless. Consumers still consider quality a primary driver when making their decision on where to buy a pie. Quality can carry a very subjective meaning though. What one person considers a trait of quality others may not, which is one reason there’s so much room to play in the pizza sandbox.

And finally, we can’t talk about consumer needs without discussing cost. As Americans dine out more and more often, they find themselves watching the cost of meals more closely. While most consumers are willing to pay a premium for artisan and specialty pizzas, they expect to pay “reasonable” prices for the more standardized items.

National News

Pizza loves to take the headlines, and 2018 will be no different. According to Business Insider, fast-casual pizza was the fastest growing segment in 2017 with no sight of slowing down. As it happens, Blaze Pizza holds the #1 position for fastest growing restaurant chain in the U.S.

Fast Casual Pizza 2018

We are also observing excellent growth via sales increases in the industry. North American chain restaurants have reported a growth of 5.83%, while independent restaurants have grown 2.65% per Euromotor. This shouldn’t worry independents too much, as consumers still often choose them over chains for reasons including community involvement, personalized service, and having shared customer values.

International Growth

Across the globe pizza is becoming a staple of the diet for many different cultures. It’s becoming especially popular in places like Africa and the Middle East. Euromotor has shown a growth from $4.29 billion in sales in 2015 to $4.66 billion in 2016.

Pizza Industry Trends 2018

Pizza Hut has noticed this growth and the potential in these markets. In Pakistan alone The Hut has planned to double its restaurants to over 150 in the next 5 years. These cultures view Western foods like pizza as a status symbol, leaving a rare opportunity for a company to initiate new levels of brand loyalty globally.

Conclusion

That’s quite a bit of info to absorb in one day. Check back the week after next for Part 2 of our 2018 Pizza Industry Review series.

Cheers!

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July 30th, 2018

BJ’s See Huge Rise in 2nd Quarter

Posted in news, Restaurants

Same Store Sales Increased 5.6%

BJs Brewhouse

Things are looking bright for BJ’s Restaurants Inc. The casual dining chain based out of Huntington Beach, CA showed a profit of 76% in the second quarter of 2018.

BJ’s associating this spike in revenue with its recently implemented Slow Roast, Daily Brewhouse specials, and off-site delivery programs. Complemented by an ever popular customer loyalty club, BJ’s believes it can expand upon the current successes and parlay them into future growth.

Restaurant Sales

In addition to the overall profit, 42 of the organization’s 200 restaurants posted daily sales records.

For the fans of BJ’s roots, don’t worry, there will be no forgetting the deep dish pizzas that brought them to where they are today. In fact, as a part of the new Daily Brewhouse specials, BJ’s is offering half off any large deep-dish pizza on Mondays. Now that’s a deal anyone can get behind.

Chain Restaurant Sales

We’ll be watching as BJ’s continues to experiment with new menu offering sand updated flavors.

 

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July 2nd, 2018

Indian on the Rise

Posted in Consumer Trends, Food Trends

and I couldn’t be more excited…

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Much to my delight, Indian cuisine is on the rise in the American palate. This niche of food is steadily growing in the United States today. This is shown through the rise of Indian inspired dishes, casual Indian eateries, and expanding variety of easy to cook Indian dishes at home.

Indian fusion and inspiration is creeping it’s way into mainstream. Restaurants such as the Bombay Frankie Co in L.A. are starting to serve item such as Indian burritos. We’re seeing Masala Pizzas, Indian burritos, and other delectable mashups. These combinations are encouraging accessibility and new experiences to the American palate.

Quick service restaurants have also seen a rise in Indian flavors. In Texas, we’re seeing more and more local quick service restaurants such as Tarka Indian Kitchen and Masala Wok appear. The well-known G’Raj Mahal food truck on Rainey Street has now earned a brick and mortar location. Quick service Indian food can be served as easily as a Chipotle style DIY assembly line or a conveniently on-the-go as Indian styled tapas (think tandoori seared chicken).  Indian food is delicious, fresh, and easy to make for quick service.

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In supermarkets, the curry section is no longer a few bricks of seasonings mixed in with the rest of the tiny Asian section. Brands that are selling easy to make Indian sides or even main dishes such as Tasty Bite, Maya Kaimal’s simmer sauces, and Patak’s are starting to take over shelf space. These products paving opportunities to make Indian at home without the usual length of preparation time. The millennial appreciation for more and more complex flavors is adding to the popularity of Indian food today.

Thanks for reading along and let us know where you’re seeing Indian cuisine pop up in the comments section below.

Cheers!

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June 11th, 2018

Single-Focus Restaurants Offer New Benefits

Posted in Consumer Trends, Food Trends

Single-Focus Concepts Are Bringing a New Norm

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Instead of looking for the best restaurant specializing in a regional cuisine, how about looking for a restaurant that specializes in the best execution of a single item?

If this idea seems strange to you, it shouldn’t. According to Datassential, 46% of consumers are looking for these types of single-focus restaurants. This change in the tide may come with some discomfort, but for food producers, there are many benefits.

Focusing on the production of a single item allows a restaurant to do several things, including: Minimize overhead, reduce stock, streamline operations, reduce waste, easily replicate kitchen and menu designs, experiment with flavor in a low-risk environment, and, perhaps most importantly, focus on quality.

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For manufacturers, single-focus concepts give opportunities to create foods with exotic flavors and unique attributes that otherwise might have not had an audience in the past, find creative ways to cross-utilize ingredients to reduce waste, bring in new talent to update the creative process, and develop new distribution avenues thanks additionally to the continued rise in global flavors.

Macbar in New York focuses on making a variety of high quality macaroni and cheese, including flavors like chipotle chili and cognac and tarragon. Super Chix, based out of Dallas, TX, focuses on the production of high-quality chicken sandwiches and diversifies them with an array of sauces including Nashville Hot, Mississippi Comeback, and Sweet BBQ.

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Brooklyn’s Arancini Bros. focuses on, as the name eludes, savory balls of breaded and fried risotto rice. Flavor offerings include spicy buffalo with Gorgonzola cheese, classic ragu, and Pizzaiola (tomato-braised steak). And finally, a personal favorite of mine, Ramen Tatsu-Ya based out of Austin, TX, sets it’s sights on making a variety of craveable ramen bowls made with a spectrum of sauces including Thai chili and habanero, chunky red pepper paste, and Japanese citrus with Serrano, jalapeno, and garlic.

Single-focus restaurants will continue to stretch the limits of the consumer’s palates with new flavor experimentation, rapid flexibility, and increasing food quality. Their efficiency and scalability will allow for fast growth and broad distribution, making them a prime asset for food manufacturers. In order to keep the pace, manufacturers need to remain focused on trends and adopt levels of versatility not previously seen in the industry.

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May 21st, 2018

Loro Restaurant Review

Posted in Celebrity Chefs, Restaurants, Reviews, Trends

Loro Debuts in South Austin

Loro Restaurant Review

If you live in Austin, and have not been hiding under a rock for the past 6 months, you’ve probably heard that Chef Tyson Cole (Uchi/Uchiko) and Aaron Franklin (Franklin BBQ) have teamed up to open Loro, an Asian smokehouse, in South Austin. If you don’t live in Austin, you probably should. Or at least come visit us for the food. It’s worth it.

Situated on South Lamar Blvd, across from the local favorite Black Sheep Lodge, Loro is presented as a rustic/chic Minka with layers of exposed wood, grand windows and skylights providing ample sunshine, and sprawling tables and counters promoting community dining and interactivity.

Austin Dining

Wisely, Loro has minimized staff and wait times by employing batch cocktails and fast-casual style counter ordering complete with GPS-based table trackers, allowing the food runners to find you anywhere in the restaurant. Say goodbye to table tents and card holders! And since we’re talking about cocktails, don’t sleep on the Gin and Tonic Boozy Slushie, it’s perfect on a summer day in Texas.

Loro Restaurant Austin

The menu is a unique hybrid of BBQ (smoked brisket) and Asian flavors (papaya salad, Chili aioli, Thai herbs), which merry in a surprisingly delicate way. This is where I feel Loro makes it’s name. When I first read of the Loro concept, I admit I was hesitant. Aside from the powerhouse names involved, it seemed like a riff off the already popularized Kemuri Tatsu-Ya (a personal favorite of mine). However, while Kemuri lives in a land of deep, bold flavors, Loro exists on a plane of subtle, complex flavors interspersed with dramatic, smoky low tones, for a completely different dining experience.

Loro Reviews

There were some clear standouts the menu, including the sweet/savory Kettle Corn (with burnt ends and togarashi), the beautifully displayed Char Siew Pork Shoulder Bowl, and the unforgettable Malaysian Chicken Bo Ssam. Seriously, the Bo Ssam. Get the Bo Ssam. Did you catch that? Bo Ssam! You won’t regret it. Just thinking about that juicy meat and the yellow curry-yuzu vinaigrette makes my mouth water, it’s Pavlovian really… But I digress.

Austin Restaurant Reviews

My two knocks on the menu would be the Texas sweet corn, which was underwhelming in flavor and seasoning, and the Chicken Karaage, which looked beautiful, but was missing the defining crunch that makes Karaage more than just fried chicken.

Restaurants Austin

Overall, the quality, flavor, and creativity of the menu shines through and makes Loro an excellent addition to the unique culinary landscape that defines Austin. With reasonable menu prices (the most expensive items on the menu sit at $18, while the average cost of a plate is $10.18) and an ultra-casual dining style, Loro also bucks the elitist dining trend, instead choosing to embrace curious eaters from all walks of life. I’ll raise my Apple Scotch Sour to that!

Loro Restaurant Review

Be sure to chime in on the comments section with your thought’s on Loro. Until next time…

Cheers!

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May 7th, 2018

Worlds of Flavor 2018: A Review

Posted in Culinary Conferences, Food Trends

So Much to Learn, So Much to Eat

Worlds of Flavor

Worlds of Flavor 2018 is over. Done. Gone. Fin. You know what that means? It means I must wait a YEAR before I get to spend another 4 days in Napa eating amazing food, drinking terrific wine, and learning everything I possibly can from one of the most unique, talented, and diverse group of chefs and culinary presenters from the world over. This is my sad face.

However, I’ve never been one to sulk. So, what better way to cheer myself up than to share some of the great information and amazing revelations that came from the Culinary Institute of America’s 2018 Worlds of Flavor conference.

The Immigrant Kitchen

Food Trends

First, let’s discuss this year’s main topic: Immigrant Kitchens. As Krishnendu Ray summarized, “American” cuisine, at its essence, truly is immigrant cuisine. The food in America is a hodgepodge, or perhaps a better metaphor would be, a delicious soup of ingredients, culinary methods, and recipes from all over the world. Even the food we often consider decidedly American (hamburgers, hot dogs, apple pie) is adopted from early European settlers. And since colonialists did everything they could to wipe out Native American crops and traditions, it certainly received very little influence from their culture.

Yet here we are hundreds of years later and nothing, yet everything, has changed. Immigrants still account for the clear majority of those employed in restaurants (about 14 million nationwide according to Ray). Of the over one million restaurants in the United States, more than fifty percent (according to Ray) define themselves as a category other than “American.”

A big difference is that now, Asian cuisine (esp. Japanese and Korean) has become exceptionally popular even though it tends to be, on average, more expensive than European cuisine. So, what does this tell us?

It tells us that Americans are becoming interested in complex, unfamiliar flavors. It tells us diners are looking for experiences and adventure when they are dining out, not only food. And it tells us it’s time to start thinking about how we can start introducing some of these more uncommon flavors and ingredients into mainstream foods in subtle, safe, and easily approachable ways (just not crickets, at least not yet).

Observations

Now that we’ve had our lesson for the day, let’s jump into the fun part: Food trends, observations, and direct applications.

Asian Flavors

Culinary institute of America

I know we touched on this above, but it cannot be overstated. Asian flavors (Japanese, Thai, Korean, Filipino, etc.) have cemented themselves into American cuisine and they will only continue to grow in experimentation and popularity.

Miso is a ubiquitous broth, but now I’ve seen it flavored with different ingredients like koji and mustard. Fish sauce is becoming less polarizing. In fact, a study has shown that you can replace 25% of the sodium in a sauce or chicken stock with fish sauce with no discernible difference in taste.

Thai cuisine’s high usage of coconut and aromatics plays well with the nutrition focused crowds, while the craveable fermented flavors of Korean and Filipino foods are drawing praise nationwide.

Next Level Sauces

Worlds of Flavor

Sauces are food art. A combination of liquids, solids, spices, and seasonings come together to form a homogeneous solution of deliciousness (at least when done properly). They also conveniently add flavor to items that may otherwise be bland.

Lucky for us, there were plenty of new and delicious sauces and no bland food.

Of note was the movement back toward complex chile-based sauces. Rather than simply a cascabel sauce, we saw how a mix of chiles like smoky cascabel, arbol, pasilla, and aji amarillo can create balanced and new flavor profiles. It was nice to see multiple moles in use as well, including a yellow mole made with lemon, aji, and cashew.

Thai citrus sauces are evolving using local produce and artisan fish sauces. Modern American cuisine is utilizing aromatic broths made from the liquid of pickled and fermented vegetables served with creamy cheese-filled pasta.

Africa is also coming into focus with its pepper-based sauces, including a Trinidadian green sauce made with green chiles, cilantro, lemon, ginger, and onion. While we know in commercialization we can see losses in volatile flavors like cilantro, this can act as a peep hole into the possibility of crossover sauces good for Asian, Mexican, or African applications.

Added Nutrition

New Flavors 2018

Making foods more healthful is a trend that’s here for the long haul (thank goodness). But diners are interested in more than just low sugar and fat these days.

Fermented foods are growing in popularity due to their umami deliciousness, yes, but also their noted assistance in healthy digestion. High fiber foods have shown to assist in maintaining healthy cholesterol levels and the reduction of colorectal cancer.

Within this trend, however, diners still want to enjoy a satisfying meal and be entertained. This balance is helping drive the movement of plant-centric plates, meaning the vegetable is the star of the plate, but it doesn’t have to be vegetarian.

Au Revoir Worlds of Flavor

This only scratches the surface of the information gained from the 2018 CIA Worlds of Flavor conference. I didn’t even get into the resurgence of tamales, the reinvigoration of fine Mexican cuisine, or the endlessly fascinating fonio grain. But, I can’t expect you to read forever. Honestly, I’m surprised you made it this far.

I hope you gained something valuable from this post, and I implore you to leave a comment, question, or share an observation below. Let’s start a conversation about the future of food.

Culinary Trends 2018

Cheers!

 

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April 23rd, 2018

Sergio’s Cuban Eyes Fast Casual

Posted in Consumer Trends, New Foods and Flavors, Restaurants

Sergio’s Cuban Cafe & Grill Looks Towards Fast-Casual for the Future

Cuban Fast Casual

Photo Courtesy of shop.fiu.edu

As we’ve mentioned before in our blogs, fast-casual dining is not going anywhere. It gives chef’s and restaurateur’s an opportunity to provide fresh, high-quality food at lower prices due to reduced overhead costs. Sergio’s Cuban Cafe & Grill of Miami is the most recent entrant into the category.

Cuban Food

Photo Courtesy of sergioscuban.com

Carlos Gazitua, the CEO of Sergio’s, knew three years ago when planning the launch of their 6th location, it would be the last full-service restaurant. Gazitua cites rising rent prices and economics as the prime reasons to steer away from full-service and into fast-casual.

Sergio’s will also fill a hole in the fast-casual market for Cuban food. Leveraging the strength of their restaurant reputation, Sergio’s fast-casual will be able to launch with the power of their brand identity to help them capitalize on a thriving industry.

Cuban Food

Photo Courtesy of sergioscuban.com

Hoping to be the “Chipotle” of Cuban food, their bowl-centric menu features bold flavors like Mojo pork, Ropa Vieja, chimi-churri, and spicy habanero sauce. Contrasted with healthful choices such as cauliflower rice, boiled yucca, and lean ground turkey, Sergio’s is working to offer plenty of flavorful options while adding nutrient density to an often rich, heavy cuisine.

With site locations like Denver, Texas, Atlanta, and Washington D.C. slated for development, we’ll be keeping an eye on Sergio’s growth and look forward to a nearby location for taste testing.

What other Cuban fast casuals have you come across? Let us know in the comments section below.

Cheers!

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April 11th, 2018

Fast Food Quality Is Way Better Than You Think

Posted in Product Innovation, R&D Technology

Recently, a friend of Culinary Culture, Chef Jerome Rejano, was featured in an excellent write up by FoodBeast.com. Read below to learn why the quality of some fast food may be higher than you think it is.

If you would like to see the original article, please click here, and remember to follow our friends at FoodBeast.com for industry news and quality content.

(All content and images hereon courtesy of FoodBeast.com and Constantine Spyrou)

Fast Food Quality Is Way Better Than You Think, This Chef Helps Ensure That

Constantine Spyrou
Feb 20, 2018

What’s your take on fast food quality? Thanks to chefs in the food industry, it may be a lot better than what you think.

fast food quality

Food industry chefs like Jerome Rejano of CTI Foods work to create high-quality foods for the quick service restaurant (QSR) industry. CTI Foods, for example, supplies brands at the national, regional, and local level with soups, sauces, and proteins. These include shredded chicken, taco meat, hamburger patties, steak strips, and chili. “If a fast food restaurant has one of those items, more than likely CTI is manufacturing that,” Rejano, CTI’s director of culinary and innovation, told Foodbeast.

But while most consumers today see fast food as low quality, Rejano and CTI Foods actually work to bring out the best in every single one of their products. Rejano utilizes his fine dining background and food science knowledge to ensure that CTI’s lineup is delicious, safe, and made with quality ingredients.

That job starts with the grades of meat CTI uses for their proteins. When it comes to fast food meats, “there’s always a connotation that it’s dog food, it’s dog meat, it’s what’s gonna go into pet food or canner or something like that,” said Rejano.

However, while each client will allow and disallow specific grades of meat, several specify USDA Select or better. For those unfamiliar with the USDA grading system, Select is the third-highest in terms of quality, behind Choice and Prime. Most of the beef and pork you can find in grocery stores is Select, meaning the meat you buy there is the same CTI uses to make fast food items.

There’s also a lot of quality assurance and food safety procedure that goes into every batch of product sent out to quick-service-restaurants by CTI. Rejano detailed exactly what some of those are:

“Raw material can’t exceed a certain age, if it’s in a package, it can’t exceed X amount of days, and then we have so many days to use it once it’s opened. In manufacturing we have certain temperatures to hit to ensure that everything is fully cooked. And even after things are made, we send them out for microbiological testing to make sure there’s no spoilage, there’s no pathogens in there like E. coli, Salmonella, some of those bugs that you hear about in food. As the manufacturer, we’re really responsible for putting out safe food first, and it’s a benefit on my end if it tastes good.”

Even with all of that testing, chains and clients will still come in for regular audits of CTI’s facilities to ensure everything is up to their specifications. During these visits, Rejano will flex his “culinary muscle” and serve fine dining-type dishes to show that the raw materials CTI works with are of a quality the customer is looking for.

Companies like CTI ensure that what you’re eating at your go-to fast food spots uses the same quality ingredients you can cook with at home. If that’s the case, though, why aren’t these restaurant chains advertising that they’re not selling “dog food” quality product?

A big reason is that if they did, people that saw fast food as higher quality would also see it as more pricey. Many major QSR chains look to capitalize on their value menus to drive traffic. The perception that they had higher-quality meat would harm their “we’re cheap” brand images. The fact that these QSRs are able to marry the two together is a remarkable feat, and something they should get a little more credit for.

Rejano feels that for those skeptical about fast food, they should “give the brand a chance.”

“Depending on what fast food chain you go to, even if you have a restricted diet, or have some likes or dislikes or eat a little bit cleaner, there’s still options out there. These fast food chains are really gearing for a pretty wide net. So if someone’s not a really high fast food user, you still have choices — it’s just a matter of seeking those out. And again, the ingredients are pretty high quality.”

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