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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December 9th, 2019

New Menu Items for 2019 End of Year

Posted in New Foods and Flavors, Product Innovation, Restaurants

Chicken Reigns Supreme New Menu Items

Back in September we took a look at some of the hot new menu items hitting plates nationally. This included items like smoked chicken wings, bottomless shrimp with a trio of sauces, and a smoked brisket sandwich with tangy BBQ sauce. So, needless to say, smokiness was on trend.

But here we are in the second week of December and we haven’t discussed what’s been released for the end of the year. I suppose we need to remedy that.

So, let’s look at what restaurants will do to drive sales and close out 2019 strong. I’ll give you a hint, cluck cluck.

New Menu Items

Buffalo Wild Wings

New Menu Items 2019 BWWs

Photo courtesy of inspirebrands.com

BWWs is looking to bulk up its craveability with the release of their newly formulated boneless wings. The wings are made of larger pieces of marinated breast meat and feature a new, lighter breading.

Additionally, BWWs is looking to harness some of their past glory with the release of their reformulated Buffalo Sauce, making it more like the recipe originally introduced in 1982. I can’t wait to try it.

Corner Bakery

New Menu items 2019

Photo courtesy of restaurantnews.com

Dallas, TX based Corner Bakery is going full carb load for the holiday season, putting their money on turned up Italian fare. The new Rustic Italian Panini features ham, pepperoni, provolone, roasted tomatoes, and a Calabrian chile spread.

If spicy isn’t your thing, go for the Chicken Rosa Pasta. This features cavatappi pasta, grilled chicken, savory Parmesan cheese, roasted tomatoes, and a rich tomato cream sauce. Might as well indulge now before looking your New Year’s Resolution in the eye.

Del Taco

2019 New Menu Items

Photo courtesy of Forbes.com

The folks at Del Taco are piquing my attention with one of my favorite foods of all time: Tamales. These new masa miracles are stuffed with shredded pork blended with a roasted tomato salsa and are served plain or smothered with your choice of red and green salsas, or chili cheese.

I don’t see how you could go wrong either way, so best to just play it safe and try them all.

El Pollo Loco

4th Quarter 2019 Menu Items

Photo courtesy of elpolloloco.com

Not to be outdone by Del Taco, El Pollo Loco is also going after the tamale spotlight. However, they are pairing their chicken tamales with various pieces of their famous flame grilled chicken, rice, pinto beans, and a smothering of red chile sauce.

Additionally, check out their unique Mexican hot chocolate made with cinnamon and vanilla. Sounds like a great way to warm the bones during the winter weather.

Zaxby’s

New Menu Items

Photo courtesy of zaxbys.com

Our last restaurant on the list is one I don’t get to mention often, Zaxby’s. The gem of Georgia fried chicken is stepping into the smoky trend with a pair of new items: The Southwest Chipotle and Smokehouse Cheddar BBQ chicken sandwiches.

This is a good sign for Zaxby’s fans, as this marks a great step in staying current with national flavor trends.

Time to Grub!

I don’t know about you, but all these 2019 new menu items have really riled up my appetite. It’s a good thing I’ll be traveling during the holidays, plenty of excuses to try some new foods.

Cheers!

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July 1st, 2019

Meat Alternatives – A New Normal?

Posted in Food Trends, Product Innovation

Could the new generation of meat alternatives win over even carnivores?

Plant-based Proteins

Plant-based proteins, clean meats, and other meat alternatives continue to evolve in the world of culinary innovation. A handful of imaginative companies have progressed this category so far that it’s caught the attention of larger food manufacturers, distributors, and restaurants looking to get a slice.

Even national restaurant brands are taking notice, including meat alternatives on national menu rollouts. Let’s look at a few leaders in this category and see if meat alternatives could become the new normal.

Plant-Based Proteins

Impossible Foods

Impossible Burger

Photo courtesy of Medium.com

For those not familiar with Impossible Foods, maker of the Impossible Burger, you might recognize their original shtick: A plant-based burger that seems to bleed like a beef burger using vegetable heme. While this concept was somewhat repulsive to vegans and vegetarians, and a novelty with omnivores, the brand earned its staying power with how delicious the product is.

The new focus has been on removing allergens to increase the consumer base. As of 2019 Impossible Foods has reformulated the product in order to remove wheat, making it now vegan and gluten-free. It does, however, still contain soy. This step makes the brand much more accessible and attractive for national menu roll outs.

Meat Alternatives

Photo courtesy of ImpossibleFoods.com

This fact is further exemplified by their newly announced relationship with Little Caesars. As of May 20th, Little Caesars will be testing a meatless pizza topped with Impossible Sausage crumbles in 58 restaurants including Washington State, New Mexico, and Florida. If initial customer feedback is positive, we could see a national launch shortly after. You can also find Impossible products at Red Robin, Dave & Buster’s, QDOBA, Bar Louie, Burger King and more.

Beyond Meat

Photo Courtesy of BeyondMeat.om

Photo Courtesy of BeyondMeat.om

Beyond Meat is another brand that has effectively matched the flavor and texture of meat with their plant-based products. While Beyond also produces a burger patty, they differentiate themselves with a line of sausages. Available in Traditional Bratwurst and Hot Italian Links, Beyond Sausages have proved to be a true crowd pleaser in testing, focus groups, and at food shows. I can attest to the food show craze, having to wait in a line 30 people deep to get a taste of the Traditional Bratwurst. Worth it.

Beyond has also managed to expand into food service on a national scale. Their products are available at places like TGI Friday’s, Carl’s Jr., Del Taco, Burger Fi, and A&W. With their ever-growing list of accolades, including consecutive FABI awards in 2017 and 2018, there’s no doubt we’ll see continued innovation from, and interest in, Beyond Meat products.

Clean Meats

Clean meat, which is also referred to as “cultured meat,” is produced through cellular replication. Why this may seem like off-putting science fiction, the truth is it’s likely to be not only indistinguishable from natural meat, but more affordable. Best of all, this meat be can produced without hormones and antibiotics.

Meat Alternatives

Photo courtesy of MosaMeat.com

While these products aren’t currently on the market, it’s valuable to look ahead and see what kind of potential they could become in a rapidly changing market space.

Memphis Meats

Meat Alternatives

Photo Courtesy of MemphisMeats.com

Launched in 2015, Memphis Meats is a pioneer in clean meat production. They’ve been striving to bring the cost of clean meat production down in order to make it fiscally competitive against natural meats.

In 2016 Memphis created the world’s first cell-based meatball, and in 2017 the world’s first cell-based poultry. In a sign of future expectation, Cargill, Bill Gates, and Richard Branson have all invested in Memphis Meats.

Mosa Meats

Clean Meat

Image courtesy of MosaMeat.com

Creators of the first slaughter-free hamburger in 2013 (at a whopping $330,000), Mosa Meat endeavors to not only create affordable cell-based meats alternatives, but also reduce animal slaughter worldwide. Mosa expects to have its first meats on the market in the next 3-4 years, which would show a remarkably fast increase in efficiency.

The process of development is described as being the same process animals use to create meat, only outside the animal. The cells “naturally” proliferate and do so without the need for additives or GMOs. Not only have they successfully produced muscle fiber, but they’ve also produced fat cells, which we know is extremely important for taste and mouthfeel.

What’s Driving Meat Alternatives?

Many components are driving the want for meat alternatives. Health factors play a large role, both in increasing the amount of vegetables consumed and decreasing the volume of meat consumed. For the clean meat alternatives, environmental and ethical concerns are the largest driving factors. Specifically, the reduction of carbon gas emissions, deforestation, and factory farms utilizing inhumane practices.

Regardless of the motivating factors, meat alternatives will continue to grow in interest and popularity.

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June 17th, 2019

MATS Technology – A New Wave of Innovation

Posted in Product Innovation, R&D Technology

MATS technology could be the next game changer in packaged foods

MATS technology

Photo courtesy of foodnavigator-asia.com

Microwave assisted thermal sterilization, or MATS technology, could be the next big wave of innovation to hit packaged food. It promises to preserve the nutrients, color, texture and flavor of foods — while providing a shelf life equivalent to conventionally processed foods.

This seems like a pretty lofty goal, but it might be closer to a reality than we think. Let’s take a look at the MATS technology and how it might help to change the landscape of packaged foods as we know them.

What is MATS

MATS MAPS

Photo courtesy of foodnavigator-asia.com

As stated above, MATS stands for “microwave assisted thermal sterilization.” 915 Labs, the exclusive developer of this technology, believes it can solve one of the most ardent challenges facing the food industry today: providing consumers with high quality, natural, and additive-free packaged foods. On paper this seems great, but how exactly does it work?

MATS technology immerses packaged food in pressurized hot water while simultaneously heating with microwave energy at a frequency of 915 megahertz. Unlike retort processing, MATS can eliminate pathogens and spoilage microorganisms in a matter of minutes, rather than hours. As we know, the longer food is cooked under high heat and pressure the more it degrades the color, flavor, and nutrient bioavailability.

You could see then, how if MATS can deliver on its promise, our expectations of shelf-stable foods could change dramatically.

What About Pasteurization?

Clean Label Preservation

Conveniently enough, MATS units also provide microwave assisted pasteurization technology (MAPS) without any additional equipment.  This results in restaurant-quality, ready-to-eat foods and beverages with a shelf life of up to 12 weeks.

The extended shelf-life for the likes of prepared foods and ready-to-eat meals, beverages, vegetables, fruits, dips, sauces and salsas means less waste, higher quality, and greater availability. This can become especially important in food desserts, where convenience stores and bodegas serve as the primary grocery centers for a large population.

What Other Benefits Can MATS/MAPS Offer

Aside from increased quality and shelf-life, the technology can also assist in the clean label mission. By extending shelf-life through mechanical means, MATS can reduce the amount of preservatives and flavor enhancers needed to make packaged foods safer and tastier. Think of needing less sugar, salt, and artificial flavors in foods because the natural flavors haven’t been cooked out.

bowl-cherries-chicken-936611

These benefits could also parlay into school food programs, nursing homes, cafeterias, and meal kit enterprises.

What’s Next for MATS Technology?

E-commerce providers like Amazon, Alibaba, and Jet are especially interested in this technology as they try to break into the prepared foods market. The ability to create high-quality, shelf-stable meals that are safe to eat for 12 months plays directly into their supply chain strengths.

The interest from these companies in MATS technology is not passive. Amazon was an early investor in 915 Labs for use in its AmazonFresh brand. Many observers are connecting its interest in this technology with the acquisition of Whole Foods markets. The digital and brick-and-mortar avenues could offer Amazon a large advantage in the distribution of ready-to-eat and meal kit foods.

AmazonFresh

Photo courtesy of IMD.org

The U.S. Military has also been a long supporter of MATS technology as a way to provide more nutrient dense, portable meals as a replacement for the classic MRE (meal ready to eat).

Summary

As MATS/MAPS technology continues to merge into the packaged food realm, we need to be ready for the potentials that come along with it. Consumers have driven the demand for clean label options, along with healthier foods. MATS could be the bridge that brings fresh tasting, long lasting, healthier foods to shelves and refrigerators nationwide. It’s important that packaged food producers become intimately acquainted with the technology as consumer demand could soon drive a global change in quality expectations.

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June 3rd, 2019

What’s the Story with Za’atar?

Posted in Consumer Trends, Food Trends, Product Innovation

Za’atar makes waves with vibrant flavors

Za'atar

Za’atar continues to grow aggressively in popularity throughout the country, but it’s still far from well known. Currently early in the adoption stage, za’atar has, however, been featured heavily in culinary and lifestyle magazines.

You can hear all about za’atar in publications like Specialty Food Magazine, Fine Cooking, and even the Boston Globe. But what’s all the fuss about? What makes za’atar so special?

Let’s check it out.

What is Za’atar?

Za’atar is both a Middle Eastern herb that’s very rare and almost never exported (so you likely won’t find any here in the states) and a spice blend. For the purposes of this blog, when we refer to za’atar it’s the spice blend we speak of.

Za'atar

You can find za’atar in dried (most common), oil-based (more common), and fresh (least common) formats in most grocery stores. Za’atar is usually made from a mixture of spices like oregano, marjoram, thyme, sumac, sesame seeds, and salt. There are many different styles, like chimichurri, but some combination of the previously listed ingredients is always present.

What’s it Good With?

This is really what makes za’atar special. Its flavor profile can adapt to lots of different cuisines and applications. It works as a dry rub, marinade, sauce, salad dressing, finishing spice, salsa, snack topping, or pretty much any other application you can imagine.

Its Middle Eastern heritage finds it most commonly applied to items like hummus, lamb, and vegetable salads, but this pigeonholes its versatility. I find za’atar equally delicious on proteins like chicken or tofu, on crackers, cheese, and even fruit like pears and apples.

Za'atar

The point is, za’atar has a friendly, exciting flavor that plays well with many other foods.

How Can I Take Advantage of Za’atar?

Well, that of course depends on what you’re in the business of making. Try chicken wings with spicy za’atar sauce, or a zesty pizza made with za’atar marinara. A citrus za’atar glaze goes great on chicken or pork, or a fire roasted green chile and za’atar smothered bison burger.

Whatever you decide, you can rest assured za’atar will grab the curiosity of your guests with its unique, vibrant blend of flavors.

Cheers!

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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.

pexels-photo-280453

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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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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May 29th, 2017

NRA 2017 – Top Trends

Posted in Consumer Trends, Culinary Conferences, Food Shows, Food Trends, Packaging, Product Innovation

Top Trends in Food from the
2017 NRA Show

Wednesday wrapped up a great week of learning and exploration at the 2017 National Restaurant Association show in Chicago, Il.

There was so much to see, touch, taste, and learn, but I’ll try to pick a few really popular trends to highlight for those of you who couldn’t make it.

Let’s dive in…

#1 – Cold Brew Nitro Coffee

Well if there was one trend that popped up more than any other, it was cold brew nitro coffee. On tap, artisan, slushy, and soft serve varieties available for whatever application you could imagine.

#2 – Go Nuts for Donuts!

Honestly, donuts haven’t really gone anywhere. Everyone loves fried dough. But NRA would show us that donuts, especially exciting, decadent donuts, are thriving. People are loving the idea of customization and seeing donuts in unique places like sandwiches and sundaes.

#3 – Compostables

All image above courtesy of PacknWood. Available at https://www.packnwood.com/home.jhtm.

If you want to take a stake in this millennial market you better be using compostable products. From plates, cups, straws, wrapper, utensils, to-go boxes, and even chopsticks, compostable products have become a must for any operation that wants to be a serious competitor.

Others

Other noteworthy trends included sparkling beverages, including coffee and kombucha, guacamole variations, atomization in the food process, and a continuing array of vegetarian and vegan food products.

If you’ve noticed any cool trends or were at the NRA 2017 show and saw something I missed, let me know! We’d love to hear from you.

Cheers!

 

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September 26th, 2016

Food Trucks Series: Picnik

Posted in Food Trends, Food Trucks, Gluten Free, Healthy, New Foods and Flavors, Paleo, Product Innovation, Restaurants, Trailer/Street Foods, Trends

If there’s one thing we know Austin does great, it’s food trucks. These portable testaments to culinary dedication span the spectrum of culinary adventurism.

You can find everything from fancy Turkish breakfasts, savory fried bananas, and traditional African cuisine via a local food truck. Honestly, it’s a blessing and a curse. With all this amazing food at your fingertips the budget is always in jeopardy.

For this series we are going to explore some of Austin’s unique food truck options. Our first stop will be Picnik, which, admittedly, is more of a “trailer” than a food truck, but let’s not get hung up on the semantics.

1

About Picnik

Picnik focuses on healthful, gluten-free and paleo food options made with only the highest quality ingredients. They set themselves apart from the traditionally decadent food truck scene with a focus on nutrient dense, flavor packed options.

You’ll find no refined sugars or white flour on this menu, but what you will find are unique dishes that will satiate both your stomach and your spirit.

The Food

BUTTER COFFEE

2

Butter is back! Sporting a rich aroma with notes of hazelnut, this coffee offers hearty flavor with luxurious mouthfeel. Even with no sugar, the butter coffee hits sweet notes on the palate. The butter and MCT oil offer creamy texture without overwhelming the drinker.

BONE BROTH

3

I took the guidance of the barista on this one and ordered the classic beef bone broth with a hit of ginger and spicy pepper. Glad I did. Great flavor, rich notes of marrow, wonderful herbal notes and a kick at the end. In my opinion the ginger came on too strong but overall the broth was executed wonderfully with a beautiful fatless surface.

CHORIZO FRITTATA

4

I love eggs. Period. I really wanted to love this frittata. Unfortunately, the heavy cornmeal flavor and aroma snuffed out any taste of chorizo and left it flat. Very dense and a bit under seasoned I’d say the heart is in the right place on this one but it could use a revamp.

BROCCOLI CRUNCH

5

I was not expecting to enjoy this dish as much as I did. The broccoli was fresh and bright with great crunch and flavor. I loved the pairing of the creamy avocado oil mayonnaise with sweet currants, salty bacon, and tangy red onions. The only knock on this dish was that the chicken, while flavorful, was overcooked by a good 5 minutes. It was so chewy and fibrous that I pitched it in order to get more of that delicious broccoli.

BLONDIE

6

What a winner! Ultra-moist, soft, and bursting with flavor, this gluten-free gem makes you forget flour has purpose. The combination of coconut sugar and almond flour gives off a rich, almost fig-like flavor and texture. Just excellent.

Thoughts

I respect the heck out of Picnik. With an extremely difficult platform they manage to offer good, healthful food choices without skimping on flavor. They’ve got some hurdles to mount but I think they can get there. I would certainly return for a BBB lunch anytime (Bone Broth, Broccoli Crunch, and Blondie).

Where to Picnik

You can visit Picnik online at http://picnikaustin.com/ or at one of their following locations:

1700 S Lamar 400-B
Austin, TX 78704

4801 Burnet Rd.
Austin, TX 78756

 

CHEERS!

March 8th, 2016

How High Speed Home Delivery Will Change How We Eat in 2016

Posted in Consumer Trends, Food Trends, Marketing, Product Innovation, Promotions, Restaurants, Retail, Trends

If you are craving a burger, but don’t feel like leaving the house, you’re not alone. According to Technomic’s 2016 food trends, the shift to eating in is driving significant growth in the easy order app sector, allowing consumers to order from the comfort of their couch. This trend toward cozy dinners in front of the TV, while watching Netflix in your pajamas, is just beginning to pick up traction. And it’s not limited to fast food either: Safeway and Meijer will deliver your groceries. It’s estimated up to 17 percent of grocery shopping to be done online by the year 2023.

Let’s look at some of the major players in the food delivery sector:

Uber: this rideshare giant has cornered the market in transporting people. They even have some novel offerings, such their ‘puppy delivery service’. Essentially bringing adoptable puppies to you for a play date. This summer they delivered free ice cream if you ordered through the app. A partnership with InterContinental Hotels Group allows riders to earn points towards their stay at participating hotels. And yes, Uber is getting into the food delivery business with Uber Eats, their food delivery platform. Serving 12 cities, including Paris and Toronto, they guarantee a 10 minute delivery within a very limited delivery range. Once you order the food, you just pick it up curbside. How simple is that?

Amazon: they have the drones, they have Amazon Prime, and now they have Amazon Prime Now, which can deliver anything from groceries to cleaning supplies in under 2 hours. That time is cut in half with an order of food arriving within 1 hour. The current delivery area is limited, serving only seven cities as of March 2016. They do have an advantage over the Uber model in that they seem to cover a larger area, you just have to wait a little longer. They even offered free cookies during the holiday season as a promotion.

Postmates: also an up and coming delivery service that features a plethora of items for delivery. Get your groceries and lunch with a delivery fee starting at an affordable $4.99. They also offered for the holidays a “12 days of Christmas” promotion where you could choose from an array of gifts to be delivered each day of the promotion. They have signed agreements with Chipotle, McDonald’s and Starbucks.

Doordash: established in 2013, they are a relative fledgling in the delivery service industry. Regardless, DoorDash has already managed to secure contracts with Taco Bell, KFC and Dunkin’ Donuts. They are also in a pending litigation with In-N-Out regarding delivery of their food without permission. The lawsuit calls into question the issues of food safety and trademark infringement. Brand identity and food safety are pretty critical to any chain establishment, so the outcome of this lawsuit could set the tone for the future of delivery service companies.

EatOutIn: This model employs an interface where the order is sent to the restaurant and an independent driver in the local area are notified when a delivery is ready. One of the first entrants into this market, the company has been serving the Austin, TX area since 1986 with recent expansions to San Antonio and Houston.

Grubhub: one of the pioneers of the food delivery industry and the one you are probably most familiar with, Grubhub has the largest delivery base, including over 1000 cities and more than 40,000 restaurants. Their “Track Your Grub” feature gives real time updates on the status of your order. The recently merged with Seamless and formed GrubHub, Inc. in August 2013. Dedicated to bringing the best delivery dining experience, the company offers 24/7 order support to its customers.