March 1st, 2020

Superb Street Food Snacks

Posted in Food Trends, Trailer/Street Foods

Street Food 2.0 is Cutting Loose on Menus

New Street Food

We’re no strangers to the love of global street foods here. It’s been a popular topic on our blog for quite some time. But it looks like we may be seeing the next evolution of street food taking place right before our eyes.

American street food is becoming an amalgamation of global flavors and influences with one set purpose, to be delicious. Chefs across the country are scorning the standards to create new blends of flavors, textures, and influences into amazing small bites that change the way we perceive street food.

Let’s see how some restaurants are adapting their menus to include new-era street foods.

Street Food Pockets

Street Food Empanadas

One of the most common types of street foods globally are food pockets. They go by lots of names like buns, dumplings, pirozhki, or calzones, but equal essentially the same thing: A flavorful filling enclosed inside a pocket of dough. Hopefully served with a delicious dipping sauce (because who doesn’t love dipping?!). The universality of this item plays directly into the creative nature of street food, and restaurants are taking notice.

Recently, Fogo de Chão has realized how to maximize this trend on their bar menu. Aside from the all-you-can-eat meat style of dining, you can opt for drinks and small bites at the bar, which includes their new empanadas. Made with flaky pastry and Picanha beef, these delicious morsels are served with a side of spicy chimichurri dipping sauce.

Conversely, the fast casual Indian chain Curry Up Now has found a growing market for their mouth-watering Street Food menu, especially the samosas. These are packed with curried potatoes and/or lamb and served with aromatic chutneys for dipping.

For the Love of the Spud

Street Food Tater Tots

Potatoes are back on trend (if they ever really left)! But it looks like we’re moving past French fries and into a whole new world of starchy deliciousness.

The Tot-Chos at the Rabbit Hole in Normal Heights, CA tops this list due to their over-the-top execution. A single order contains a combo of tortilla chips, wonton chips, tater tots, jalapeño cheese, cotija, Pico de Gallo, salsa roja, cilantro crema, and scallions. No words, I need a poet…

Curry Up Now also hit this mark with the launch of their Vada Pav. This is a mashed potato fritter sandwiched between an amul buttered bun with garlic chutney and Bombay dust. Also, the ever-creative Velvet Taco found a place for potatoes on their Picnic Chicken street taco. This features rotisserie chicken, avocado crema, warm honey-Dijon potato salad, crispy chicken skin, and cilantro on a flour tortilla. Oh, and don’t forget they also serve tots.

Tongue Thai’d

Thai Street Food

Atlanta’s Tuk Tuk Thai Food Loft is showing the beauty of re-imagined Thai street food to hundreds of guests every day. People line up for the fried chicken drumsticks served with Thai 3-chile sauce. You can also order Thai-style samosas made with flaky rice paper and sweet chile sauce, or an order of Bangkok street noodles made with an assortment of chile sauces and fresh vegetables.

Dee Dee Thai in Austin, TX knows their way around next level street food as well. The Moo Ping is a pair of sweet and savory pork skewers marinated in special sauce for 48 hours and served with a small side of sticky rice and spicy dipping sauce. Or really go experimental with the Som Tom Isaan, a pungent, funky, and very spicy papaya salad made house fermented fish sauce and salted crab shell.

See You on the Streets!

So to speak. At least, with a mouth full of modern street food. These new trends are sure to launch more concepts and ideas. We’ll be here to cover them when they appear. Until then, happy eating!

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February 3rd, 2020

All Hail the Gastropub

Posted in Consumer Trends, Food Trends, Gastro-Pub

2020 Looks to be the Year of the Gastropub

Gastropub

On a previous blog we discussed the Fastest Growing Restaurant Concepts in America, one of which being the gastropub (or brewpub). Here we are now in 2020, and it looks as if gastropubs are still on track to be one of, if not the, fastest growing concepts.

While this is all well and good, I really wanted to know why America has such a fascination with the gastropub. Sure, they offer food and drink, much like most bars and restaurants. They also promote hearty socialization and interaction, but that’s not uncommon in the F&B industry either. So why do we love them so much? The answer, I believe, lies in the menu.

The Best Gastropubs in the U.S.

Recently, USA Today released its list of the Reader’s Choice 10 Best Brewpubs in the U.S. These brewpubs span the country from San Diego to Maine, and Chicago to Colorado. What this gives us is a terrific cross-section of guests voting on what are essentially their favorite foods.

So, I thought it would be prudent to review the menus from all these award-winning gastropubs and see what they have in common (aside from beer). The answer? Quite a bit.

Trends

Gastropub food

All the brewpubs that made the 10 Best list are covering multiple food trends, many of which we’ve covered right here on our blog. From smoke & BBQ, to decadent poutines, and a ubiquitous inclusion of Asian flavors and flatbreads. The trends drive the menus, which in turn bring the guests.

The chef-driven style and flavor impartiality of these establishments showcase a unique ability to change with, and even drive, food trends. Customers of gastropubs tend to be willing to take more risks, try new foods, and be curious about things they haven’t had before. If that wasn’t their nature, they wouldn’t be going to a place brewing their own unique, small-batch brewed beers.

Bold Flavors

So, we see up-to-date trends represented with unapologetic bounty in gastropubs, but as we know, that doesn’t matter if the food is bland or dull. That’s the next common trait for these eateries: big, bold flavors.

Across the menus you’ll find items like Gastropub TrendsFresno chili sauce, beer-based BBQ sauces, bulgogi, gochujang, smoked buffalo, and Nashville hot sauce. These come in a variety of applications such as flatbreads, sandwiches, salads, wraps, wings, fries, vegetables, and others.

The point is this, brewpubs are using powerful flavors, often by way of sauces, to deliver unique and captivating dishes to their guests. It seems to be working, otherwise we wouldn’t be talking about this steady rise in popularity.

Personally, I’m dying to try the beer-brined house-smoked wings slathered in beer BBQ sauce at 18th Street Brewery.

Kids Menus

Gastropub food

Image courtesy of ptaourchildren.org

Yes, I know this seems out of left field, but actually, I think it’s quite telling. While gastropubs may be craft beer-driven, they’re also positioning themselves as family-focused eateries.

This recognition of the younger crowd certainly allows more flexibility for patrons. The destruction of the brewpub’s “bar” stigma means they have become acceptable for family-dining. This opens access to a broader demographic of parents with children to patronize the gastropub without needing a babysitter.

Also, these kids’ menus are not just afterthoughts. They are well-thought out with familiar items like grilled cheese sandwiches, chicken tenders, and quesadillas, but elevated with items like pulled pork, brioche buns, and house-made mustard. Even kids are getting a it more experimental these days, but let’s hold off on the heirloom tomato aspic for now.

Gastropubs, the New Home of Innovation

There’s no doubt in my mind gastropubs will continue to rise in popularity over 2020. Their creativity, trend-focused execution, and welcoming atmosphere make them a perfect venue for guests of all ages and backgrounds.

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January 20th, 2020

2019 Food Trends: A Review

Posted in Consumer Trends, Food Trends, Product Innovation

Use the 2019 Food Trends to Anticipate the Future

2019 Food Trends

We had a lot of fun monitoring the 2019 food trends. Everything from AI technology to Aji Amarillo hit the scene this last year, and boy was it a fun ride.

But now that we’re heading into 2020, it’s a good idea to look back on some of the past trends to see how they may influence this year. So, let’s do a quick review and discuss what we can expect in the new year.

2019 Food Trends

Smoke & BBQ

2019 Food Trends BBQ

Smoke flavors and BBQ dominated lots of national restaurant menus in 2019. From smoky brisket sandwiches to wood smoked and grilled chicken wings, the influence was widespread.

I expect to see the concept of chile-based and uniquely flavored BBQ sauces (like chocolate and mustard) continue to grow, along with Asian inspired BBQ sauces using chili-pastes and fermented flavors.

But also keep a look out for new types of smoke or smoked items other than meat. For example, maple smoked carrots, or mulberry smoked fish with rich BBQ glaze. Proteins aren’t the only items made better with smoke, and there’s no doubt diners are going to notice.

Chiles

We have just scratched the surface on what we can do with flavorful chiles. Fried, grilled, smoked, dried, we’re trying all of the methods to produce new flavors and extraordinary tasting experiences.

Flavorful Chiles

But while we’ve seen a big trend in extremely hot foods (i.e. Nashville Hot Chicken, and Carolina Reapers), the trend of chiles for flavor, more than heat, has been creeping up.

Expect to see more sauces and builds made using unique chiles, not necessarily for heat, but for flavor. Chiltepin chiles offer bold smoky notes, and their heat can be moderated by removing stems and seeds. The Costeno Rojo chile is quite nutty while Urfa Biber chiles provide and tobacco-like flavor that is sure to be new to most palates.

Meat Alternatives

Meat alternatives were huge in 2019. Brands like Impossible and Beyond Meat made an indelible mark in restaurants, food service, and retail, with dozens of competitors biting at their heels.

With this trend came a wave of thoughtfulness when it comes to food, not just in the ethics of its development, but the actual impact it has on our environment.

2019 Food Trends: Restaurant Greenhouses

Come 2020 expect to see a big push for “eco-friendly’ foods, and even eco-themed diners, serving sustainable menus. Beyond meat alternatives, this concept will focus on developing entire menus out of low-impact foods and hyper-local (i.e. grown in-store) produce. It’s a unique idea that has the potential of being one of the biggest trends of 2020.

Alright 2020, We’re Ready for You!

And we can’t wait to see what unpredictable trends are in store for us. Be sure to stay tuned to find out what’s next in food and flavors.

Cheers!

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January 6th, 2020

The Flatbread Frenzy Shows Flavorful Opportunities

Posted in Food Trends, Trends

Look to Flatbreads for Inspiration!

Italian Flatbread

Thanks to their convenience, portability, and flexibility, flatbreads have shown a strong popularity in 2019 that’s bound to sustain well past 2020. Flatbreads are the perfect vehicles for a variety of flavors and textures and lend easily to experimentation.

Also, they are a great platform for seasonal items and LTOs. They’re a great way to use up extra ingredients and can be sold at a price point that makes further out ideas more approachable for wary customers.

How Flatbreads Can Work for You

Variety

The first thing to consider with flatbreads is the variety of types you can make. Traditional wheat flatbreads are great for Italian and Mediterranean concepts, while a masa flatbread is perfect for Latin inspiration. Try a flaky paratha-style flatbread for Indian flavors or a Bao flatbread for unique Asian ideas.

Indian Flatbread

This, of course, is only a glance at what can be done with flatbread. From here you can infuse flavors like chile or sesame, or play with coloring agents like beets, annatto, turmeric, or activated charcoal.

FormFolded Flatbread Sandwich

“But it’s flat, right?”

Not so fast. Flatbreads can be more than just their namesake. Consider rolling your flatbreads to make a wrap or gyro. A little creativity and you’ll have yourself a pide. Try a folded sandwich for an easy twist on classic favorites.

 

Shapes play a role here as well. Flatbreads can be rectangle, square, oval, circular, or torpedo-like. Heck, make a triangle if it pleases you. The point is you have a vehicle for imagination and creation that will drive your customers curiosity.

Toppings

And here’s where flatbreads shine.

Now that you’ve played with variety and form, you can have a field day with sauces, toppings, and fillings. Consider classic Mediterranean favorites like lamb gyro with garlic tzatziki and spicy harissa sauce, or a Korean flavor bomb made with spicy gochujang sauce, ground pork, and pickled vegetables.

https://www.burkecorp.com/menu-ideas/spicy-asian-beef-pizza/

Image courtesy of burkecorp.com

There’s always room for Italian favorites like chicken parmigiana, but try modernizing it with a crispy shallot breading and a fire roasted arrabiata sauce. Or double down on trends by doing a smoked brisket flatbread with ancho chile BBQ sauce and vinegar slaw.

Flatbreads Are Anything but Flat

And now’s your chance to make your menu anything but flat, too. Let the fun and flavors fly when you play with your flatbread concepts and be sure to stay on top of the trends to keep them current. We’ll be here letting you know what’s popular.

Cheers!

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November 18th, 2019

Does Poutine Belong on Your Menu?

Posted in Food Trends, Tips

Poutine is a Vehicle for Flavor and Revenue

Poutine Recipes

Have you considered adding poutine options to your menu? Perhaps you should.

Poutine is a Canadian staple consisting of French fries, gravy, and cheese curds. But it can be so much more! You can slather your fries in an array of sauces, condiments, and garnishes. Not only is poutine a clear fan favorite, it’s a great way to cross-utilize and up-sell.

The word “poutine” itself has many different meanings and derivatives, but it’s a commonly accepted Québécois slang word meaning “mess.” And when it comes to fries, a hot mess is really a good thing. And, if you worry that your customers just won’t get poutine, you can always opt for calling them “dirty fries.”

So, let’s look beyond chili cheese and see how else you can drive sales with smothered French fries.

Unique Poutine Ideas

Pizza Poutine

Pizza Poutine

Let’s start off the list with an absolute crowd pleaser.

Everyone loves fries and everyone loves pizza, so why not combine them? Smother your crispy French fries with a smoky fire roasted tomato sauce, melted mozzarella cheese, and savory pepperoni. Finish it with some briny slices of pepperoncini peppers, fresh grated Parmesan, and an Italian herb mix. This is a can’t miss up-sell.

Buffalo Chicken Poutine

Buffalo csauce

It’s football season and what’s better with the game than savory buffalo chicken wings? How about buffalo chicken poutine?

Top your papas with a dash of celery salt and a heap of shredded chicken blended with Ragin’ Red Buffalo sauce. Garnish with a drizzle of Ranch dressing, feta cheese, and loads of sliced green onions. There’s no way your mouth isn’t watering right now.

Smoky Mexican Poutine

Mexican Poutine

Now let’s really turn up the heat.

Top your fries with savory ground beef, melted cheddar cheese, or better yet, creamy queso then hit it with a generous drizzle of smoky chipotle sauce. Add some sour cream to cool things off and finish with chopped green onion ripe tomato, and cilantro. How could that not sell?!

Korean Poutine

Korean Poutine

Don’t sleep on the Korean flavor craze. It’s holding on strong, and with that in mind, it’s not a bad idea to Asian-up your poutine either.

Here let’s opt for pulled pork on top of the fries with a liberal splash of sweet and savory gochujang BBQ sauce. Skip the dairy on this build and instead hit it with some spicy kimchi, fresh green onions, cilantro, and sesame seeds. Guaranteed to knock your socks off!

Endless Possibilities

We’ve just given you a few ideas of how poutine can liven up your menu. These French fry dishes work as a great way to up-sell a staple menu item and cross utilize existing ingredients. Use your imagination (as well as your pantry) and see what craveable concoctions you can create.

Cheers!

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October 21st, 2019

The New Fall Flavors

Posted in Consumer Trends, Food Trends, Trends

There’s More than Pumpkin Spice for Fall Flavors

Fall Flavors

Let’s be honest, when you think of Fall flavors most likely the first thing that pops into your head is pumpkin spice. It’s OK though, it’s not your fault. We’ve been conditioned for years now by cafes and restaurants to equate the arrival of Fall with the arrival of pumpkin spice.

But that won’t be forever. In fact, last year showed a 2% dip in the market for introductions of pumpkin spice flavored items. And while that still leaves the flavor on 17% of menus nationally, it shows the pumpkin might be withering a bit.

So, with that in mind let’s look at 3 flavors that could upset the appl-er-pumpkin spice cart.

Maple

Fall Flavors Dark Maple Syrup

This should not be a shocker. Maple flavor is delicious and all over the place. Often combined with other flavors like maple pecan, maple butter, or maple chile, the rich and flavorful syrup is a great vehicle for innovation.

What’s new, however, is our general perception of what “good” maple syrup is. Previously, Grade A Amber Maple Syrup has dominated the market. But with a change in the grading system allowing darker, more richly flavored syrups to also be classified as Grade A, I expect to see a push in that direction.

The true beauty of richer maple syrups is that their complexity will lead to new flavorful creations. Things like black maple BBQ sauce, dark maple chile glazed wings, and smoky maple bacon have opportunities to shine.

Molasses

Fall Flavors Molasses BBQ

Photo courtesy of iwillnoteatoysters.com.com

A pantry staple for decades, molasses is resurfacing thanks to an inclined perception of its complex, bitter (see below) flavors. Blackstrap Molasses is becoming a common quality callout on menus. It’s deep, rich, umami-ful flavor is perfect for BBQ sauces, meat glazes, stews, chilies, stir-fry, kebabs, and much more.

Molasses-based sauces offer a depth of flavor and richness that can’t be easily replicated. They’re a great way to elevate a line of menu items without adding a lot of new ingredients.

Char

No, not the fish. Yes, the burnt stuff.

Fall Flavors Char

Bitter flavors continue to be all the rage among diners. Burnt caramel, charred vegetables, fire roasted tomatoes and peppers, you name it. Even bitter drinks continue to grow in popularity. IPAs, Black IPAs, rich German dunkels, and schwarzbiers are all finding homes on menus around the country.

And Fall meshes perfectly with charred flavors. Think of all the BBQing, grilling, open-fire cooking, roasting, and such that’s going on. Combine these with a blackstrap molasses BBQ sauce and you might be on the way to re-shaping the future of fall flavors. Sorry pumpkin…

Time to Fall Forward

Let’s rethink the flavors that come with Fall and move forward into complex, new creations that leave the pumpkins behind (unless you want to char one). Do any other flavors come to mind when you think of fall? Apple cider maybe? Let us know in the comments below.

Cheers!

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October 7th, 2019

Flavor Trends: Aji Amarillo

Posted in Food Trends, Peru, Trends

Aji Amarillo is Quickly Finding its Place on Menus

Aji Amarillo

Photo Courtesy of SpecialtyProduce.com

In April of 2019 we posted a New Hot Sauces article which discussed the rising interest of specific chilies on menus nationwide. The trend for unique chile callouts was (and still is) gaining speed and finding a firm footing on menus.

Even before that we had done a write up on how aji amarillo can act as a unique flavor driver with its medium heat and bright, citrusy notes. Also, its versatility makes it a great addition to anything from BBQ and hot sauces, to aioli, salad dressings, or even pizza sauces.

Well it seems we may have been peering through the looking glass on that one, because aji amarillo is quickly finding a home on select menus.

Where is Aji Amarillo on the Menu Adoption Cycle?

Aji Amarillo Chilies

Image courtesy of HispanicKitchen.com

According to Datassential, aji amarillo currently sits at the “Inception” stage of the menu adoption cycle. This means that, as of now, it’s considered a premium ingredient that can be found on mostly fine dining menus and at ethnic independents.

And while this ingredient may be just starting to peak into adoption, it’s important to note that interest in aji has grown over 135% over the last 4 years. And with only 4% of the population having tried it, it’s a huge opportunity to create a unique menu item to gain new customers and leverage the trend of specific chile callouts.

Who’s currently Using Aji Amarillo?

Aji amarillo

Image courtesy of Suviche.com

Florida based ceviche chain Suviche is well-known for their love of the aji amarillo chile. It can be found in their homemade huancaina sauce, or on full display in their aji amarillo ceviche, tiradito, and the Aji de Gallina.

Killa Wasi, in Austin, TX, has put together a deliciously unique menu with a focus on aji chiles. The pepper is found in a spicy mayonnaise sauce, in cheesy queso dip, on braised Chichi pork, and atop their Texas style Lomo Saltado brisket.

How Can I Use Aji Amarillo?

This yellow/orange chile is as versatile as it is delicious. As we stated before, it makes a great addition to BBQ sauces, salad dressings, pizzas, and creamy dips or aioli.

Aji amarillo

Image courtesy of SeriousFoodie.com

Additionally, aji amarillo makes an excellent glaze or sauce for chicken wings, a relish for sandwiches or hot dogs, a marinade for fish, and a bright addition to ceviche. Or, go simple and blend aji amarillo sauce with mayonnaise and a hint of lime for an excellent dipping sauce for French fries.

It’s a Good Time to be Yellow

Because aji amarillo is coming soon, and it’s best to be ready for it. So, start discussing where you can fit this spicy little gem on your menu to ensure you’re ready to lead the trend with your own brightly colored, flavorful sauce.

Cheers!

 

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September 23rd, 2019

America’s Fastest Growing Restaurant Concepts

Posted in Consumer Trends, Food Trends

Which Are America’s Fastest Growing Restaurant Concepts?

Fastest Growing Restaurant Concepts

With the rapidly changing food landscape, it can be very difficult to become one of America’s fastest growing restaurant concepts. But, someone (or, some type) must hold the mantle.

And while it’s good to know who’s growing, for those of us monitoring trends, it’s better to know why. What are the driving flavors? What makes it special? Why now? So, let’s dive in and see if we can get some answers.

America’s Fastest Growing Restaurant Concepts

Coffee & Tea Cafes

Fastest Growing Restaurant Concepts

These are by far the fastest growing concepts. Enabling them to do this is their flexibility and constant innovation. From cold brew to nitro, and nitro to CBD all within a matter of months at times.

Their adaptability to popular trends, and let’s face it, undeterred support from Millennials and Gen Xers, helps to ensure their continued growth.

Hawaiian Concepts

Hawaiian Food

Thanks almost entirely to poke bowls, Hawaiian restaurant concepts have blossomed across the nation. Some estimates predict that over the next 4 years poke will increase in popularity another 47%.

That means that this food trend is here to stay. And with a constant push for fresh, healthy food, it’s a logical fit.

Brewpubs/Gastropubs/Wine Bars

Wine Bars on the Rise

The increasing popularity in craft beers, local distilleries, smart menu curation, and innovative cocktails have driven these concepts into the forefront. The experimental nature of these establishments makes them fertile ground for unique food menus as well. Patrons know they’re headed for a unique experience and these concepts hate to disappoint.

Scandinavian Food

Fastest Growing Restaurant Concepts

No, really. A love for fermented and foraged foods has created a massive interest in Scandinavian cuisine. When you couple that with the re-launch of Noma, it makes sense that people are interested.

Expect to see Swedish, Icelandic, and Finnish restaurants and pop-ups hit your neighborhood soon, if they haven’t already.

Out with the Old, In with the New

As in all things, when new ideas rise, others must fall. In this case, the rise of these restaurant concepts has led to the stalling of others, such as: Bars & Grills, British concepts, and Swiss/Fondue concepts.

While it’s unfortunate, it is the nature of the business. We look forward to following the trends to see what else the people will be clamoring for. Until then…

Cheers!

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September 9th, 2019

Hot New Menu Items

Posted in Food Trends, New Foods and Flavors, Promotions

New Menu Items Show Love for Smoke and Heat

New Menu Items

As we close out the third quarter of the year and prepare to enter the fourth, we’re seeing quite a few interesting new menu items set to launch. From shrimp to waffles, smoke and spice trends seem to dominate.

Dickey’s BBQ Pit

Smoked Chicken Wings

Photo courtesy of Dickeys.com

Dickey’s is going all in on a permanent addition of its pit smoked wings to the menu. These were recently tested and proved a hit, so they’re not letting the excitement drop. There’s no end in sight for these savory wings, available in flavors like Sweet BBQ, Carolina BBQ, Buffalo, Hot Buffalo, and Texas Hot.

Norm’s

New Menu Items

The famous California diner, Norm’s, isn’t shying away from new flavor trends. From now until January 2020 you can enjoy one of their delicious Belgian waffles topped with crispy fried chicken and a spicy Sriracha honey sauce. We’ve seen this flavor combination pop-up in a few places in the past, but it’s nice to see it finding space on more conservative menus.

Red Lobster

New Menu Items

Photo courtesy of RedLobster.com

Never one to shy away from promotions, Red Lobster is making a safe bet with its $15.99 Endless Shrimp LTO. Set for an unspecified amount of time, this deal offers the diner a bottomless supply of Crispy Sriracha Honey, Teriyaki Grilled, or one of the other 3 shrimp flavors. You only get to select 2 flavors per order, however.

Subway

Smoked Brisket Sandwich

Photo courtesy of Subculture.Subway.com

Always a fan favorite, Subway continues to find new ways to satisfy sandwich cravings at an affordable price. Their newest addition to the lineup is the Pit-smoked Brisket Sandwich, complete with a sweet and tangy BBQ sauce. This will only be available through September 6, however, so get there fast.

Taco Bell

Baked Cheddar Chalupa

Photo courtesy of Thrillist.com

It would seem unreal to not include Taco Bell on a new product launch list. The perennial masters of innovative ideas never disappoint. This time they are launching a Toasted Cheddar Chalupa, available with chicken or beef, or as a Bacon Club build. With 6-month aged Cheddar baked into the shell, it sounds like a can’t miss concept.

What’s Next?

I guess we’ll see soon. New menu launches and LTOs seem to be picking up speed recently, so I don’t doubt lots more interesting and delicious foods will be available soon. Be sure to stay tuned to see what else we uncover.

Cheers!

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August 12th, 2019

BBQ is King on Summer Menus

Posted in Consumer Trends, Food Trends, Restaurants

Between LTO’s and Menu Updates, BBQ Reigns

BBQ is King

Summer is in full swing and according to menus nationwide, BBQ is king!

Aside all the frozen cocktails, fruit-focused summer salads, and swimsuit friendly bites, you’ll find smoky barbecue options hitting the mark. This trend isn’t simply relegated to full-service restaurants, it’s occurring across all market segments. Just check the menus…

BBQ on Summer Menus

Fast Food

BBQ Trends

Photo courtesy of chikfila.com

It looks like the fast food segment is all for the push to savory BBQ flavors. Chick-fil-A recently launched their Smokehouse BBQ Bacon Chicken Sandwich, while KFC has re-released their Smoky Mountain BBQ and Georgia Gold options. Across the board, burger staples like McDonald’s, Burger King, Carl’s Jr., and Jack in the Box are all featuring a seasonal BBQ option. Even Arby’s is on board with their Bourbon BBQ Sandwich selection.

Quick Service

BBQ Flavors

Photo courtesy of chewboom.com

QSR businesses are known for their trend forward ways and menu flexibility. It’s part of what makes them special. So, it’s no surprise to see BBQ options on these menus as well. Starbucks is taking their chance on a Honey BBQ Sriracha Chicken Sandwich, while Boston Market is going with a re-release of the Bourbon Bacon Rotisserie Chicken. MOD Pizza is blending pineapple with BBQ on their limited edition “Fred Pizza,” featuring Canadian bacon, roasted pineapple, red onion, and a sweet BBQ sauce swirl.

Full Service

BBQ on Menus

Photo courtesy of Chilis.com

Ruby Tuesdays, known for their epic salad bar, is upping their game with a Hickory Bourbon Bacon Sirloin. Chili’s has gone even further, pushing their BBQ options onto a new Smokehouse Combo menu, where you can mix and match choices of smoked brisket, cheesy bacon BBQ chicken, BBQ ribs, and smoked sausages. Outback Steakhouse has found legs in the BBQ trend with options like the Aussie Twisted Ribs and the BBQ Pork Porterhouse.

Where there’s smoke there’s fire!

And these flavor trends are hot! It’s no coincidence that BBQ is King on national menus. We saw massive growth with BBQ flavors last year, and 2019 doesn’t show any signs of slowing down. So, don’t fall behind, give the people what they want with unique new BBQ flavors and pairings.

Cheers!

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