July 5th, 2021

The Diversity of Mole

Posted in Food Trends, Sauce

Mole is on the Way

Mexican mole

With authentic Mexican flavors trending upward this year, it’s time to talk about the diversity of Mexican mole. What’s mole? Literally, it just means sauce, but in reality, it’s much more.

Mole includes a variety of complex, rich sauces combining spicy, savory, sweet, and smoky flavors into a luxurious liquid that can transform any dish from ordinary to extraordinary. Most commonly you’ll run into mole negro, a dark variety made with several chilies, fire roasted vegetables, and aromatic Mexican chocolate.

But mole negro only scratches the surfaces of the abundant possibilities. And while mole is only in the inception stage of the menu adoption cycle, that doesn’t mean it’s not worth understanding.

Restaurants across the nation are finding unique ways to use moles on their menus, and it’s only a matter of time before the larger population gets wind of these amazing sauces.

Mole on the Menu

Bar Sótano

Mole trends

Image courtesy of plateonline.com.

Chef Kumar at Bar Sótano has an amazing take on with his Roasted Vegetables in Mole Poblano. This dish features roasted mushrooms, cauliflower, and squash swimming in a smoky sauce made with mulato, pasilla, and ancho chilies.

It also features a variety of nuts, charred onions, Mexican chocolate, and warm spices to create a complex yet easy to enjoy marriage of flavors. This is a can’t miss dish in Chicago.

El Torito

Mole

Image courtesy of plateonline.com.

At Long Beach, CA’s El Torito, Chef Pepe Lope is wowing palates with the Tamal Oaxaqueno with Mole Coloradito. This dish features a sweet corn cake, chicken tamal, and cooked black beans with a generous serving of mole coloradito.

This sauce is a warm blend of guajillo and ancho chilies with mulling spices, starchy plantains, sweet raisins, and aromatic epazote blended into silky smooth perfection. We suggest you ask for a spoon, because there’s no way you’re going to leave any of this deliciousness behind.

Zarela

Sauce trends

Image courtesy of plateonline.com.

In my favorite take on mole, Chef Zarela Martinez steals my heart with her tangy, herbaceous mole verde. This sauce combines ripe tomatillos with jalapenos, savory pork stock, a variety of herbs and spices, and (in a genius move) hoja santa leaves.

The result is a bright, citrusy, and utterly unique flavor profile impossible to replicate. It’s a perfect pairing with her dry-rubbed poached black sea bass.

Ciaò Thyme

2021 Sauces

Image courtesy of plateonline.com.

Our final entry comes from the duo of Mataio Gillis and Chef Kraig Halterman of Ciaò Thyme in Bellingham, WA. Their Blueberry Beet Mole sets a new standard for culinary fusion.

It’s a fearless blend of blueberries, chipotle chiles, warm spices, cocoa powder, and pureed beets. Finished with blueberry vinaigrette, it’s a masterful match for their braised lamb shank. This truly raises the bar of possibilities.

Get Ready for the Next Era of Sauces

Complexity, richness, and authenticity will define a new era of sauces. And while mole may not be the sauce of today, it just might be the sauce of tomorrow. So be prepared to hit the ground running on this unique sauce trend.

 

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June 7th, 2021

Global Flavors Showcase – Chicken Wings

Posted in Consumer Trends, Food Trends

Chicken Wings Offer Easy, Safe Way to Explore Global Flavors

Global flavors

Looking to showcase some new global flavors? There’s not better vehicle than chicken wings.

Fried chicken continues its reign in 2021 and with a rise in global flavor interest, it’s a match made in heaven. It offers a familiar way for consumers to try new flavors without a large investment. This style of safe exploration is exactly what’s needed to bring new flavors to market.

Plus, for back-of-house all it means is a new sauce, making it safe for bottom lines as well. Whether as an LTO or a new lineup launch, global sauces provide excellent opportunities to extend menus into popular trends with minimal investment.

Here are some of the popular wing flavors for 2021.

Global Flavors Give Chicken Wings Lift

Mediterranean

Global Flavors

Mediterranean flavors from places like Lebanon, Greece, and Morocco continue to grow in interest. Not only because of their bright, vivid flavors and colors, but also because of their perceived health benefits.

Luckily, these flavors are also perfect for chicken wings. Capitalize on the flavor and Med. diet trends with unique flavors like spicy harissa, aromatic shawarma, and Greek ladolemono (aromatic lemon sauce).

On chicken wings alone these flavors break through the norm and create buzzworthy items customers are sure to line up for. Top them with a specialty garnish like chives, basil, or mint and you can easily elevate them to a whole new scale of interest.

Authentic Mexican

Chicken Wing trends

Consumers are starting to recognize the difference between Mexican American and traditional Mexican cuisine. This is great for flavorists, as it offers an opportunity to explore new ingredients and sauces.

Particular among these is adobo sauce. Made with ancho and guajillo peppers, it balances a tangy base with smoke and a medium warmth that’s safe for all types of diners. Brighten it up with a spritz of fresh lime juice or chopped cilantro for an aromatic balance.

Other authentic Mexican flavors coming up include various moles (rich, aromatic blends of fruits, chilies, and spices) and Veracruz sauce, a briny combination of tomatoes, garlic, and capers.

Asian American Influence

Global Chicken Wings

Finally, we must talk about Asian sauces. 2019 and 2020 saw the rise of gochujang in the form of Korean BBQ sauce. This opened up a whole new level of interesting, umami packed sauces piquing consumer’s interest. Flavors like Szechuan Chili Crisp and XO Sauce are finding their way onto menus nationally, but these are still at the very beginning of recognition.

The comfort food trend has, however, reinvigorated interest in classic Asian American flavors like General Tso’s, Kung Pao, and Sesame chicken. These rich, flavorful sauces are absolutely perfect for chicken wings and guaranteed crowd pleasures.

Each can be easily tweaked to add a touch of heat or burst of aromatics without needing to add extra ingredients or drop steps. They’re the restaurants best friends and the consumer’s new favorite.

These Wing Trends Are Hot!

But not all of them are spicy. So, no matter your audience, use global flavors to excite existing consumers and bring in new ones. Trends change fast, so act now to get on top of things.

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April 5th, 2021

Guajillo Chile is the Flavor of the Moment

Posted in Consumer Trends, Food Trends, Sauce

Guajillo Chile Makes a Bold Statement

Guajillo Chile

Image courtesy of WorldSpice.com

2021 looks to be the year of chiles and spice, and the guajillo chile is already making a big splash.

The guajillo pepper in its fresh form is called a mirasol pepper. When dried, it develops a leathery skin and a complex fruity and smoky flavor. With a flavor hybrid of raisin and chipotle.

It has a medium spiciness, ranging from 2,500 to 5,000 Scoville Heat Units. This makes it slightly spicier than a poblano but milder than your average jalapeño.

In Mexico you’ll most commonly find guajillo chiles in moles, but they also find their way into salsas and marinades. Their dark brown color creates a beautiful, deep, rich looking sauce akin to chocolate.

Guajillo Chilies on the Rise

How Common is it?

Guajillo Chile Salsa

Photo courtesy of PepperScale.com.

Right now, guajillo chilies rest at the “Adoption” phase of Datassential’s Menu Adoption Cycle. This means that it’s gaining traction, but still unique. You’ll find guajillo at progressive fast casuals and specialty grocery stores, like Whole Foods and Trader Joe’s.

According to Datassential, this smoky little delight is on about 2.8% of menus nationwide, but that’s up 28% over the past for years. So, there’s definitely interest brewing. While only 14% of the population has tried it, 29% of the population knows about it. That means there’s a good opportunity to expose curious new consumers to the flavor in the form of a special sauce or LTO.

Where Can You Find Guajillo on Menus?

Chile Trends

Image courtesy of RickBayless.com.

As stated above, it’s still working its way into the mainstream, but has nonetheless permeated some recognizable menus.

The most standout of which would be Xoco, Rick Bayless’s fast-casual restaurant in Chicago. He puts guajillo center stage in his short rib sandwich made with guajillo-braised short ribs, grilled cactus salad, avocado, and black beans.

It’s also featured on menus in places like Dirt Candy, TAG Restaurants, and at Proof and Provision in Atlanta. This, of course, is only a small smattering of establishments finding the rich complexity of guajillo a winning ingredient.

Even retail brands like Pace Picante and Humble House Sauces have launched salsas featuring guajillo chilies.

What Does This Mean?

Food Trends

Image courtesy of WoodlandFoods.com

It means guajillo is growing in recognition and becoming a safe option to explore on your restaurant’s menu. Adding guajillo concentrates and salsas to items like sour cream and mayonnaise balance out the heat with creaminess and cool flavors. These are great for sandwiches and wraps.

Consider adding guajillo to fresh house salsas to add bold flavor and offer another menu item without adding multiple ingredients. Or even drop a whole chile into soups, stews, and chilis to add a unique flavor that’ll help you stand out among competitors. Your imagination is the limit.

A Chile with Depth

The smoky, slightly piquant, and sweet/tart nature of guajillo chiles make them a safe bet for menu experimentation. And with trends pushing towards specific chile flavors and piquant foods, the time is right to get in front of customers.

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March 15th, 2021

Fried Chicken Sandwiches: 2020 in Review

Posted in Consumer Trends, Food Trends, Restaurants

2020 Was a Banner Year for Fried Chicken Sandwiches

2020 proved to be a great year for innovation around fried chicken sandwiches, with creative ideas and bold flavors. And as we’ve already seen in 2021, the love for fried chicken continues.

With that in mind, let’s take a look at some of the best fried chicken sandwiches of 2020 and how they could affect trends in 2021.

2020 in Fried Chicken Sandwiches

Famous Dave’s

Fried Chicken Sandwiches

Image courtesy of ChewBoom.com

Our first inclusion is Famous Dave’s Iris’ Comeback Chicken Sandwich. This crunchy concoction features a fried chicken breast on a brioche bun with two spicy pickles and comeback sauce. What’s “comeback sauce?” It’s a savory and spicy chile-infused mayonnaise sauce popular in the Southeast.

Think of it like a fiery aioli made by simply combining a flavorful chile sauce or paste with mayonnaise and some seasonings. It’s an easy upgrade to any menu.

Quaker Steak & Lube

Fried Chicken Sandwich Trends

Image courtesy of PRNewswire.com.

Quaker Steak & Lube jumped on a few great trends of 2020 with their Buffalo Chicken Sandwich. It’s a grilled or fried chicken breast tossed in hot buffalo sauce and served over shredded lettuce, tomato, onion, and dill pickle chips on a brioche bun.

It may be a classic, but when done right with a killer buffalo sauce, it’s also a plow horse of a menu item. The key is getting a buffalo sauce that’s just spicy enough to keep adventurous eaters happy, but not so hot that it makes other diners wary to order.

Lucille’s Smokehouse Bar-B-Que

2020 Restaurant Trends

Image courtesy of LucillesBBQ.com.

Keeping up with the spicy trend, Lucille’s went all in with their Nashville Hot chicken Sandwich. Featuring a spicy fried chicken breast, sweet pickles, coleslaw, and Alabama white barbecue sauce on a brioche bun, it does a great job of balancing the heat with sweet and creamy flavors.

And Lucille’s certainly isn’t the only one to launch a Nashville Hot build. BJ’s, Yard House, and even Red Lobster all jumped on the trend in 2020 as well. Fine by us, the more the merrier when it comes to Nashville Hot.

Lucille’s also launched a Crispy Hot-Honey Chicken Sandwich in 2020. A similar build as the Nashville Hot, except it’s tossed in a sweet/hot honey glaze.

Roy Rogers

Food Trend Reviews

Image courtesy of RestaurantBusinessOnline.com.

Our final entry on the list goes all in on upgraded BBQ flavors. Roy Rogers launched a Bacon Bourbon Chicken Sandwich that hits just the right balance of sweet, smoky, tangy, and savory. It’s a breaded and fried chicken breast (or grilled breast), with bacon, Bourbon Street Sauce (a sweet and tangy bourbon-flavored sauce) and pepper Jack cheese on a bun.

That hint of heat from the pepper Jack cheese is really the difference maker here. It does a great job of balancing the sweet and smoky flavors of the Bourbon Street Sauce.

What’s Next for 2021?

Time will tell. But we’d guess you’ll see innovative new takes on crispy chicken sandwiches featuring global flavors like curry and Korean BBQ. And with a reinvigoration for Chinese American cuisine, we wouldn’t be shocked to find a General Tso’s or a Kung Pao making a national debut, either.

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March 1st, 2021

Trustworthy Trends During COVID

Posted in Consumer Trends, Food Trends, Restaurants

A Few COVID Foods Trends You Can Rely On

With new items seemingly appearing overnight, it’s good to have a few trustworthy trends you can expect to drive business in 2021.

During the 2020 MUFSO conference, trend analyst Nancy Kruse gave out her bankable trends going into 2021. These include things like vegetables, nostalgic meals, and global flavors. Let’s dive into each of these and see how they could benefit your restaurant.

Trustworthy Restaurant Trends

Vegetables

Trustworthy Trends

Veggies continue to get attention on menus nationally. 2019 saw vegetables get sincere center-of-the-plate attention, and now in 2021 they’re getting all over the plate attention. Restaurants across the country are finding new and exciting ways to utilize vegetables.

Several pizza chains, like Donato’s, Blaze, Jet’s and California Pizza Kitchen have introduced cauliflower crusts. Dos Toros has released cauliflower rice as a base for their bowls. Even Taco Bell announced a return to serving potatoes on their menu, which can be substituted for any protein.

Driven by health and environmental concerns, there’s no doubt vegetables will continue to drive menu innovation and consumer interest.

Global Flavors

COVID Food Trends

Global flavors are continuing to pop up on menus universally. Domino’s launched a Taco Pizza, while IHOP launched a line of poblano burritos and bowls.

Even restaurants that focus on American regional fares have jumped on board, evidenced by Zaxby’s General Tso’s Chicken.

There are no real rules about where global flavors need to live. They can be seasonings, specialty ingredients, or entire menu items. Sauces are an especially easy way to add global flair to existing menu items. Use them to dip, drizzle, or slather onto your customer’s favorite menu items for safe experimentation they’ll love.

Retro Meals

Chinese food trends

Let’s face it, for better or worse, the 80’s and 90’s are back. Don’t believe me? Just check out casual-dining chain Lazy Dog’s line of TV dinners. The Cheese Enchilada dinner. It comes with house-made chipotle ranchero sauce and cinnamon churro caramel cake, all housed in a compartmentalized tin container.

Chinese American cuisine is also making a comeback. We’ve already referenced Zaxby’s General Tso’s chicken, but don’t be surprised to see items like kung pao, lemon chicken, and beef and broccoli return to mainstream menus. Only now, they’ll feature cleaner ingredients and modern twists.

Where Do These Fit on Your Menu?

That’s what you should be asking yourself. Act quick to be on top of these broad new trends. They’re easy to execute and are bound to drive sales and interest. Don’t forget, people still love to dip and dunk, so make life easy with on trend sauce upgrades.

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February 1st, 2021

New Menu Items January 2021

Posted in Consumer Trends, Food Trends

January 2021 New Menu Items See Fried Chicken Taking Center Stage

fried-chicken

The first month of the year has passed and the January 2021 New Menu Items prove that comfort foods are still thriving.

In fact, fried chicken is clearly the favorite for the new year. Whether it’s sweet or spicy, the crispy, savory nature of “fricken” (fried + chicken) continues to drive consumers wild.

Let’s take a look at what was released in January.

January 2021 New Menu Items

Boston Market

January 2021 New Menu Items

Photo courtesy of QSRMagazine.com.

Boston Market continues their innovation run with a new Nashville-Style Hot Crispy Chicken Sandwich. It’s a breaded and fried chicken breast with smoky hot sauce, pickles, and ranch dressing on a buttery brioche bun. Nashville Hot is getting more popular every month and is something that should be on your flavor radar.

The Habit Burger Grill

Fried Chicken

Photo courtesy of FoodBusinessNews.net

The burger bosses at Habit Burger are shaking their tailfeathers with their new double-breaded Crispy Chicken Bites. Served with smoky barbecue sauce, these fried chicken breast nuggets feature “cridges” — extra pieces of fried batter for added texture. More texture equals more surface area for sauce, and that’s always a good thing.

Teriyaki Madness

Fried chicken trends

Photo courtesy of teriyakimadness.com

Teriyaki Madness is hitting the sweet+heat trend with their brand new “Mad Sauce.” It’s a craveable sauce that starts sweet on the palate but then becomes spicy over time. It’s available for no extra charge on entrées and also available as a dipping sauce. We suggest putting it on your entrée and requesting a little more for dipping.

Zaxby’s

2021 New Menu Items

Photo courtesy of QSRMagazine.com

Zaxby’s is throwing a curveball in their southern lineup with their new General Tso’s Boneless Wings. The meal features boneless wings in sweet plus heat General Tso’s sauce with ranch dressing, crinkle cut fries, Texas toast, and a 22-ounce beverage. It’s an east/south fusion guaranteed to make your mouth water.

It’s Pretty Clear

Fried chicken is going to be a steady part of 2021 menu trends. What better way to mix it up and keep customers excited than with flavorful sauces? Whether drenched or dipped, you can’t go wrong.

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January 18th, 2021

How Pizza Changed in 2020

Posted in Food Trends, Pizza

Pizza Continues to Prove its Adaptability

Pizza Popularity during COVID-19

Looking at how pizza changed in 2020 is a great way to see what consumers want to see in food trends. It’s basically the finger on the pulse of innovation.

Why is this? Because pizza is not only ubiquitously loved in almost every demographic, but it’s also the perfect platform for flavor creativity. Think about some of the crazy pizzas you’ve seen over the past few years: Unicorn pizza, the Hot Dog Bites pizza, or the 30-lb taco pizza from Tony Boloney’s in New Jersey.

While these pizzas may not have the resilience of classic pepperoni, they do prove something. You can put almost anything on a pizza and people will enjoy it.

But let’s look past the more “viral” pizza endeavors to those with staying power. Here’s how 2020 changed pizza forever.

How 2020 Changed Pizza

Crusts Rethought

2020 Pizza Trends

Photo courtesy of foodbusinessnews.com

Let’s start at the bottom.

2020 showed a heavy investment in changing what the crust of a pizza could be. Many of these iterations, like the Fathead Pizza from Boston’s and the trio of Donatos pizzas all featuring cauliflower crusts, were born from excitement around the low-carb diets. 1000 Degrees Pizza also launched a cauliflower crust in partnership with Caulipower®, but their intent was more focused on the power of vegetables.

Uno Pizzeria launched a Sausage Crust Pizza, which, if you couldn’t guess, featured a crust made from Italian sausage. But it’s not all about less carbs. Pizza Hut made a bold move with their Mozzarella Poppers Pizza, and both Cici’s and Little Caesars added a crispy cheese crust to the offerings.

Other innovations included fried chicken pizza crusts, Alfredo stuffed crust, and bacon-wrapped crusts.

Plant-Based Meats

How 2020 Changed Pizza

Photo courtesy of foodbusinessnews.com

2020 became the year of plant-based (PB) proteins. With a mix of trends around health, environment, and the humane treatment of animals coupled with the leap forward in plant-based protein quality, it was the perfect opportunity for PB proteins to shine.

Pizza Hut launched a duo of Beyond Italian Sausage™ Pizzas, Donatos launched a trio of plant-based pizzas, and Papa Murphy’s went with a PB pepperoni offering. All of these options were well-received by the restaurants’ customer bases and show promise for a future of plant-based protein innovation.

Global Flavors

Photo courtesy of foodbusinessnews.net

Photo courtesy of foodbusinessnews.net

Global flavors have been rising for some time now, but it seems pizzas are going to help take things to the mainstream. 2020 had some surprising hits around the concept of globally influenced pizzas.

Domino’s successfully launched a Chicken Taco Pizza, while Jet’s Pizza made waves with their Mexican Pizza featuring chorizo and jalapenos. Also, Topper’s Pizza made a great run with their Vegan Korean BBQ Chicken-Less pizza (also hitting the PB protein trend), while California based Pizza Guys launched a Curry Veggie Delight pizza featuring curry seasoning, potatoes, and garlic sauce.

Finally, fast-casual chain Your Pie went a step further with their Chicken Al Pastor Pizza topped with avocado pineapple salsa, jalapenos, and smoked-chipotle ranch sauce.

Hot Hot Heat

2020 Pizza Trends

Photo courtesy of NRN.com

Lastly, heat is in. This observation, however, is not new, it’s more of a constantly building trend. We’ve seen piquant pizzas for some time, but the creativity in heat is starting to change.

Nashville Hot Chicken pizzas, for example, are a more non-traditional way to get heat on pizza. Chains like MOD pizza are using specific chile callouts (i.e. the Calabrian chile red sauce) to drive interest in new forms of heat. Even pizza adjacent categories like condiments are driving the heat trend. A great example is the growth of New York-based Mike’s Hot Honey.

Brooklyn Ave. Pizza Co. combines heat and global flavors with their Latino Pie featuring a spicy poblano pepper mole sauce. That’s a lot more interesting than sprinkling on some chili flakes!

Order Up!

Consumer trends will continue to reshape what a pizza can be, while culinary innovators will continue to reshape trends with ambitious pizza platforms to excite and intrigue. Around and around, we go. Pizza is proving to be the world’s most interesting culinary merry-go-round; whose limitations are only those of the imagination. What trends do you think we’ll see next in pizza? Let us know in the comments below.

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December 7th, 2020

New Menu Items December 2020

Posted in Consumer Trends, Food Trends

Smoke & Spice Define December’s New Menu Items

peppers

December is here, which means we’ve got your last New Menu Items spotlight for the year. It’s been a wild one, but I’m happy to say we end on a familiar note.

Of all the trends 2020 has seen, smoke and spice have been a thread tying the year together. Whether it came from comfort foods like BBQ and chicken wings, or the continued evolution of tacos and pizza as a medium for global flavors, smoke and spice found its way in.

December proves to be no different with heavy flavors of smoke and piquant sauces (with one outlier) for bold statements. Here’s what we’re seeing:

December 2020 New Menu Items

Black Seed Bagels

December New Menu Items

Image courtesy of citytour.com

New York’s Black Seed Bagels, a first-timer on our list, makes a splash with their Oxomoco Barbacoa Bagel Sandwich. It features roasted lamb and salsa made with morita chiles and tomatillos, topped with a fried egg and pickles on a bagel of your choice. This item is made in collaboration with Justin Bazdarich, chef of Oxomoco restaurant in Brooklyn, and highlights the trend for specific chile callouts on menus.

Chipotle

New Menu Items December 2020

Image courtesy of delish.com

Chipotle is coming in strong with their new smoked brisket. It’s seasoned with spices including garlic, cumin, and coriander, seared on the griddle, and tossed in a spicy sauce that compliments the smoky flavor. It’s only being released regionally for now, but other chains have found success with brisket (Torchy’s, Arby’s, Little Caesars, etc.) so, I expect this to last.

Grimaldi’s Pizzeria

Food Trends

Image courtesy of FSRmagazine.com

Grimaldi’s Pizzeria is another first-time New York business on the list this month with their new Chicken alla Vodka Pizza. It features a standard pizza skin topped with chicken, onions, mozzarella cheese, basil, and tomato cream sauce. Vodka sauces are a simple yet delicious way to mix up the menu by simply combining house pizza or marinara sauce with cream or even Alfredo sauce.

Smashburger

December Food Trends

Image courtesy of QSRmagazine.com

The always innovative Smashburger has launched a smoky Pulled Pork Tailgater Burger for December. It features smoked pulled pork, caramelized onions, and Swiss cheese on a Certified Angus Beef patty on a pretzel bun with spicy mustard. An addition of their house BBQ sauce adds a tangy twist worth trying.

See You Next Year, Trend Hunters!

But, before then, make sure your menu hits on the smoke and spice trends. It’s a great way to keep your customers warm and satisfied this winter.

Comment below with trends you’re seeing or how you plan on adding these flavors to your menu. We’d love to hear about your innovation.

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November 16th, 2020

2021 COVID Food Trends

Posted in Food Trends, Healthy

Food Trends to Expect as We Head into 2021

It may seem crazy to start anticipating 2021 COVID food trends, but there’s already plenty of information available on what food life may look like.

As we know, this year has led to the rise of comfort food. The stress of the world around us partnered with stay-at-home orders, food distribution issues, and hoarding led to many consumers wanting to curl up with their favorite food. This nostalgic touch of normal has helped us stay grounded in tough times.

But those same comforts and limitations have led to unwanted side effects on health. Depression, weight gain, and nutrient deficiencies have all been on the rise as we’ve lost time in the sun and access to healthy hobbies. Therefore, it’s no surprise that consumers are looking towards health and wellness in 2021.

2021 COVID Food Trends

Healthy Snacking

2021 COVID Food Trends

Snacking is up across the board. As people work from home and find more flexibility in their daily schedule, they’re also finding more time to snack. 26% of U.S. consumers snack multiple times a day, and another third snack at least once daily; 38% say they replace meals with snacks (usually lunch) at least occasionally.

As consumers work to get back to their “pre-COVID weight,” a strong draw will be to find healthier snacks. Outside of the retail setting, this means bite-size restaurant eats made with vegetables, lean meats, or whole/ancient grains. Even if weight loss is a focus, it can’t take the place of exciting flavor (like bold sauces!).

Plant-Based

Food Trends 2021

Plant-based foods are no fad. They are here to stay and they can provide an excellent health-focused option. Home preparation of plant-based proteins like dry beans and lentils, tofu, and homemade veggie burgers are helping people discover that good nutrition can be delicious. This can translate directly to restaurants, where that exposure will lead to plant-based menu choices.

An important fact to keep in mind on this note, however, is that more than ever consumers are reading nutrition labels. Those labels need to reflect recognizable ingredients. Consumers are actively steering away from ingredient labels that sound like science experiments.

Restaurants can capitalize on this with flavor-forward plant-based options tying into nostalgic favorites. Plant-based buffalo chicken or meatless marinara are excellent options. Both provide immense flavor boosts without blowing out the caloric limit.

Functional Foods

Functional Foods Trends 2021

Coronavirus has done a great job of opening consumers’ eyes to the power of foods and their functions. 2021 will undoubtedly showcase foods that offer a functional benefit, like immune and energy boosts.

This is a great opportunity to enhance dishes by packing them with protein, vitamin C, vitamin D, and zinc, among others. And with family mealtime becoming a norm once again, creating dishes that benefit the whole family will be an added bonus.

Opportunity is Knocking…

Will you answer? Now is the time to start planning your menus and products for 2021. Using these characteristics aligned with bold, craveable flavors, you can ensure your place with the diner of next year.

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October 19th, 2020

Detroit Style Pizza is Winning the Pandemic

Posted in Consumer Trends, Food Trends, Restaurants

Detroit Style Pizza Hits on Satisfaction & Nostalgia

Detroit Style Pizza

Photo courtesy of Via313.com

Detroit style pizza is winning the pandemic. Yes, big statement for sure. I mean, can anything or anyone really win the pandemic? Maybe, maybe not. But, if anything comes close, it’s Detroit style pizza.

What is Detroit Style Pizza?

First thing’s first, let’s answer what Detroit style pizza actually is. Basically, Detroit style pizza refers to a deep, square pie, traditionally cooked in blue steel pans that were also used by Detroit automotive manufacturers at the time. They have caramelized cheese crusts and a generous pour of sauce on top of the pizza when finished.

Detroit Style Pizza

For long-time readers, you may remember a story we did on Austin’s very own Via 313 Pizza. Now with multiple locations and no sign of slowing down, they came on the scene with plenty of time to reap the benefits of this trend. Their popularity has been so high, they’ve essentially become a monopoly in the market, with no other restaurants even attempting to edge into their territory.

Why Now?

As we’ve noted during the pandemic, comfort food has been a driving trend, finding its way into fast food, QSRs, and brick and mortar restaurants alike. Right alongside comfort food during this trend change has been pizza. Ubiquitously popular, craveable, and supremely portable, pizza has weathered the storm better than almost all of its culinary counterparts.

So, it makes sense then that Detroit style pizza, with its thick, yeasty crust, crispy/cheesy frico edges, and quirky sauce-on-top characteristic, has found deep roots with diners across the U.S. Aside from comfort food, Detroit style pizza also matches up with the new found love for yeast and sourdough. All those folks at home, who learned how to make their own starter or fell in love with the art of yeasted bread, have found a kindred spirit in Detroit style pizza.

Where is it Gaining Ground?

Detroit Pizza

Photo courtesy of la.eater.com

It’s gaining ground in some of the best markets in the U.S. In fact, a bevy of new Detroit style pizza restaurants have opened in Los Angeles, including the likes of Dough Daddy and Schell’s Pizza Hole. And these launched during the toughest parts of the pandemic.

In the last two months in Dallas, three new ghost kitchens have opened slinging the chewy pies. Even the well-renown and highly respected Cane Rosso restaurant group has gotten in the game with their new concept, Thunderbird Pies.

The popularity for this pie has also redoubled in Detroit, its home turf. One of the original makers in the game, Detroit Style Pizza Co., saw their sales triple overnight after popular internet pizza reviewer David Portnoy of  One Bite Pizza Reviews gave the pie a stellar rating of 8.5 out of 10.

Denver, Seattle, San Francisco, New York, and Tampa, among many other cities, have all seen Detroit style pizza restaurants open during the pandemic. This shows you how strong the trend is currently driving. Even major chains like Jet’s, Little Caesars, and Pizza Hut have tested DSP in regional markets, meaning it’s bound to keep gaining steam.

Pizza Trends

Photo courtesy of facebook.com/thunderbirdpies/

What’s Next?

Time will tell. But, for now we know that consumers will be sticking with comfort foods, especially going into the winter. While there’s a push for healthier options, there’s also a strong desire for decadence. Because of that, coupled with our deep love for familiar items with a twist, Detroit style pizza has staying power and it’s a trend worth jumping on.

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