July 6th, 2020

June 2020 National Menu Trends

Posted in Food Trends, Restaurants

National Menus See BBQ and Heat for the Win

June 2020 Menu Trends

June 2020 has seen a massive amount of new menu item rollouts, but there were two stand out trends: BBQ and heat.

Across the board, the sweet and smoky comfort of BBQ along with the rich complexity of spicy new flavors are holding strong in popularity. This makes sense as we’ve seen a large rise in the presence comfort foods and Mexican cuisine on menus since the pandemic has kept consumers home.

So, let’s check out the innovative items that just hit and how you might be able to capitalize on these trends.

June 2020 New Menu Items

Carl’s Jr. & Hardee’s

New Menu Trends June 2020

Photo courtesy of carlsjr.com

The burger masters at Carl’s Jr. and Hardee’s decided to go for broke with a duo of new burgers. The Spicy Western Bacon Cheeseburger features smoky BBQ sauce, jalapeno peppers, crispy onion rings, and creamy pepper Jack cheese with a pile of savory bacon. Its sister sandwich, the Beyond Spicy BBQ Cheeseburger, is a meatless Beyond Burger patty with jalapeno peppers, crispy onion rings, and pepper Jack cheese slathered in tangy BBQ sauce. You can’t go wrong either way.

Moe’s Southwest Grill

Moes BBQ Burrito

Photo courtesy of moes.com

Now, you wouldn’t normally think Moe’s when it comes to BBQ, but indeed that’s what they’ve done. They’re now offering a Barbecue (yes, fully spelled out) Burrito and Bowl to satisfy your cravings. Featuring seasoned rice, pinto beans, your choice of protein, savory barbecue sauce, and a tangy Southwest slaw. Hurry to get one soon, they’ll only be available until July 13th.

Roy Rogers

June Menu Trends

Photocourtesy of royrogersrestaurants.com

The culinary team over at Roy Rogers are hitting the spicy trend hard with their new Dynamite Burger. This quarter-pound bacon cheeseburger serves up layers of heat with crispy jalapeno poppers, creamy pepper Jack cheese, and a smoky chipotle ranch on a fluffy Kaiser roll. Think you can handle the heat?

Tropical Smoothie Café

BBQ Trends

Photo courtesy of tropicalsmoothiecafe.com

The folks over at Tropical Smoothie Café want to make sure you know they’re about more than just smoothies. To prove it, they’ve launched a smoky BBQ Pork Quesadilla. Stuffed with barbecue glazed pork, queso blanco, Cheddar, smoked cheese blend, pineapple salsa, and pickled jalapenos, it finds the right balance of sweet, hot, and smoky.

Velvet Taco

Velvet Taco seems to always end up on these lists. It’s no surprise really, they’re known for their bold flavors and experimentation. Which brings us to the new Nashville Chicken and Waffle taco. It features crispy fried chicken tenders tossed in a fiery Nashville hot sauce and amped up with peppered bacon, peppercorn gravy, green apple slaw, maple syrup, and a smoky red chile aioli all stuffed in a crinkly waffle tortilla.

Can You Feel the Heat?

Good! Make sure you’re keeping on trend with bold, smoky, and spicy flavors to keep your guests ordering over and over again. Now, I think I’ll be going to order one of each of these new June 2020 National Menu Trends.

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October 29th, 2018

3 Burger Chains on the Rise

Posted in Consumer Trends, Food Trends, Restaurants

These burger chains are smashing competition

Who says there are already enough burger chains out there?

According to FSR Magazine, there are at least 3 burger chains out there defying the dreary odds of success facing many brick and mortar restaurants today. In fact, they are thriving and poised for growth for years to come.

Burger Chains

1. Umami Burger

With 22 current units and another 40 planned for 2019, Umami Burger is positioned for long-term success. One move it’s making to ensure this continued growth is by capitalizing on global markets, like Japan.

With plans to extend to Mexico, UAE, and Qatar (the second and third of these being locations of major U.S. military bases), Umami Burger plans to deeply entrench its global presence.

Another factor playing into their prosperity is the exclusive partnership they have with Impossible Foods, maker of the ever popular Impossible Burger. This impossibly craveable vegetable-based burger patty has become extremely popular with vegetarians and carnivores alike. And with backing from restaurant and nightlife group sbe, well known for their work with Chef Jose Andres’ Bazaar, the sky seems to be the limit.

Trends in Burger Chains

2. Bad Daddy’s Burger Bar

The name says it all. Bad Daddy’s Burger Bar is proving to its competitors that it’s a force to be reckoned with.

BD’s turned heads when it recorded 13 consecutive quarters of positive same-store sales, which would have, realistically, gone for 14 if it weren’t for the detrimental effects of Hurricane Florence. Multiple locations were forced to close for 7 days due to the storm, but even with this catastrophe, BD’s still managed to decline only 0.7%.

With 33 current units and another 10 planned for 2019, BD’s remains firmly entrenched in the thick of their success with no signs of stopping. With newly minted locations in Georgia and South Carolina, Bad Daddy’s is building the makings of a permanent fixture in the burger market.

2019 Best Burger Chains

3. Bareburger

Bareburger is working to change the standard of what we expect from a burger restaurant. With a focus on sustainable farming practices and a menu comprised of over 1/3 vegetarian options, Bareburger is raising the bar of green practices.

These services have not gone unnoticed. The chain currently hosts 40 domestic locations, with 10 more on the horizon for 2019, plus restaurants in UAE, Tokyo, and Germany.

Bareburger has also diversified by making delivery service a major focus of it’s business model, with certain locations (aptly named “Bare Bones”) operating as delivery only models. It’s innovations like these that ensure Bareburger will remain relevant as it plans to launch another 10 stores in 2019.

That’s it for this week’s installment. Be sure to drop a comment below and let us know what unique/craveable things are happening in burger chains near you.

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March 26th, 2018

Plant-Based Protein Gaining Traction

Posted in Consumer Trends, Educational

Demand for Plant-Based Protein Increases in 2018

How do we reconcile the traditionally American animal-protein heavy diet with science backing the importance of vegetable consumption? A new generation of plant-based proteins aims to answer that question.

Plant-based protein

The average eater in the U.S. has an imprinted image of a plate, broken into 4 wedges, each of which representing a category: fruits, vegetables, grains/starches, and protein. This plate represents the general amount of each of these foods they should be consuming, with the largest wedge belonging to vegetables.

Choose My Plate

If we were using this plate to represent how the average American really eats, the protein wedge would look much more like the vegetable wedge. On average, Americans eat twice the amount of protein they require daily (1), normally in the form of animal-based protein.

But as a country, our science is getting better, our information moves further, faster, and our people are becoming wiser. We know now that it’s detrimental to our health to consume more vegetables and reduce our intake of animal proteins, and we’re adjusting our diets to reflect that.

Plant-based protein

40% more Americans are attempting to incorporate plant-based foods in their diet, and 23% are looking specifically for plant-based proteins to assist (2). In light of this, some crafty culinarians have set out to recreate the taste, texture, aroma, Maillard reaction, and even the “bleeding” effect common to animal meats using plant-based proteins. Companies like Impossible Foods and Beyond Meat are creating a cult of popularity that’s beginning to appear in national restaurant chains.

 

Impossible Burgers have made their way into burger titans such as Hopdoddy, Fatburger, and Umami Burger. Beyond Meat has found equal success in national markets such as Target, AmazonFresh, and Kroger, as well as restaurants like BurgerFi and TGI Fridays. Beyond Meat has also developed a line of “chicken” products, bratwurst, and sausages.

Vegetable Burgers

Another plant-based protein carrier that continues to grow in popularity is the ever present, and universally enjoyed falafel. This crispy little concoction of chickpeas and spices offers a center-of-the-plate star that can be fried, baked, dipped, deconstructed, and dressed-up to your heart’s content. It’s not only the flexibility of falafel that makes it so popular, but also, it’s unique, savory taste and crispy texture. Expect to see it landing in more unexpected locations soon.

Drop us a line and let us know what other unique plant-based proteins you’ve come across.

Until next time!

1. Egan, Sophie. “How Much Protein Do We Need?” The New York Times: Well. 28, July, 2017. Accessed 20, March, 2018. https://www.nytimes.com/2017/07/28/well/eat/how-much-protein-do-we-need.html.
2. “Plant-Based Proteins Are Gaining Dollar Share Among north Americans.” The Nielsen Company: FMCG and Retail. 22, Sep., 2017. Accessed 20, March, 2018. http://www.nielsen.com/us/en/insights/news/2017/plant-based-proteins-are-gaining-dollar-share-among-north-americans.html
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June 26th, 2017

Burgers or Bust

Posted in Food Trends, Trends

Food Trends: Burgers

Burger Trends

It’s no big secret that the burger is king in America. From classic cheese to quinoa vegan burgers, there’s something about the hearty sandwich that seems to whisper sweet nothings to our appetites.

Global market intelligence firm Technomic, Inc. reports that in 2016, $90.57 were spent on burgers in the U.S., representing 44% of total sandwich sales. Not only that, but they are predicting that these sales will continue to grow 3.4% from 2017-2019 due to our culture’s shift to off-premise dining and the burgers unique ability to travel well1 without dramatic loss of quality.

What does that mean for us in the culinary field? Well, it means that burgers offer us a ripe and broad ground for flavor experimentation. The breadth of this category allows us to take on flavors from all around the world utilizing lesser known sauces, garnishes, and seasonings while offering an assurance that there will be an adventurous demographic interested in trying new things. And with the burgers relatively low price point appeal, the risk is minimal to the customer.

Food trends - Burger

As more complex flavors, like Asian, African, and Mexican, continue to trend upward I believe this will begin to press into the burger market. We’re not far from seeing nationwide drops of Korean BBQ Burgers, Fiery African Harissa Burgers, or Smoky Mole Burgers. And when it happens, I’ll be right there in line ready to get the first bite.

Long live the burger!

 

1”Burger Boom.” Culinology, June 2017, pg. 44.
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