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 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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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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November 2nd, 2020

November New Menu Items

Posted in Restaurants, Trends

There’s More Than Turkey in Store for This November

Well, we made it to the first week of November, and you know what that means: November New Menu Items! Am I the only one who hears applause after that?

Anyhow, November is looking like more than just a prelude to Thanksgiving right now. Restaurants are dropping bold new items with flavors like BBQ and chipotle to break up the cranberry coated monotony of turkey season.

Let’s see what’s on deck…

November New Menu Items

Boston Market

November new menu items

Photo courtesy of NRN.com

Boston Market makes the list this month with a bevy of flavorful new items. Offers include a Chicken Chipotle slider, featuring pulled rotisserie chicken with ranch dressing, chipotle sauce and pepper Jack cheese. A BBQ Meatloaf slider with sliced meat loaf, mayonnaise, barbecue sauce, and Cheddar cheese. And finally, a Cheeseburger Mac bowl made with mac & cheese, pico de gallo, Cheddar cheese, barbecue sauce, and meat loaf. That’s comfort with a twist!

California Pizza Kitchen

New Menu Items November

Image courtesy of fastfoodpost.com.

Our friends at California Pizza Kitchen are making a plant-based upgrade we’re super excited to see. The new BBQ “Don’t Call Me Chicken” Pizza is topped with tangy barbecue sauce, smoked Gouda cheese, red onions, cilantro and Chicketts, a plant-based chicken substitute by Worthington Food Service made mostly of wheat gluten and soy protein isolate. I won’t call you chicken, but I may call you dinner…

Donatos

Pizza Trends

Photo courtesy of donatos.com

Coming in strong, Donatos isn’t holding anything back with a bold pair of new pizzas. The Pepperoni Bacon Duo features red sauce, smoked provolone cheese, roasted garlic, pepperoni, julienne Canadian bacon, hardwood smoked bacon, Romano cheese and Italian seasoning. The similar, yet feistier, Chipotle Bacon Duo Pizza comes with red sauce, smoked provolone cheese, julienne Canadian bacon, chipotle seasoned bacon, Asiago cheese, Romano cheese and Italian seasoning. If you can’t decide, just get both of them. We won’t judge…

Also, Donatos has partnered with fan favorite burger restaurant Red Robin! At certain locations you can now order hot and fresh Donatos pizzas alongside savory burgers and thick-cut steak fries. That’s a win!

The Salad House

Food Trends 2020

Image courtesy of the saladhouse.com

The Salad House breaks onto our list for the first time with a punny new item. Their Crispy Mutha Clucka Sandwich comes stacked with a fried chicken fillet, barbecue sauce, iceberg lettuce, fried onions, Cheddar cheese and ranch dressing. Additionally, they’re offering a Warm Teriyaki Bowl made with brown rice and sautéed spinach in a bowl with teriyaki glazed shrimp, red peppers, carrots, broccoli, onions and, celery. I’m in for the food pun alone!

Give Thanks

For delicious foods. And be sure you’re ready to tackle the holiday season with bold flavors and unique ideas. Diners are going to be looking for excitement on the menu, I hope you’re ready to deliver!

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August 3rd, 2020

New Menu Items August 2020

Posted in Consumer Trends, New Foods and Flavors, Restaurants

August New Menu Items See Wings and Spice Rise

It’s the first week of the month and you know what that means: August New Menu Items! Please hold your applause. June and July saw a heavy dose of BBQ flavors, but as summer starts to dwindle, a shift in focus is apparent.

August is showing favorites in wing flavors, spicy options, and cheesy goodness. Sounds like customers are ready to throw that summer diet out the window and start get back to craveables. Grab a fork and let’s dig in…

August 2020 New Menu Items

Boston’s Pizza Restaurant & Sports Bar

New Menu Items August

Photo courtesy of Bostons.com.

The social favorite Boston’s is heating things up with some fun new menu options. They’ve just released Street Corn Nachos, which feature spicy queso smothered chips and a zesty street corn dip which is a fun new take on nachos. Additionally, you’ll now find Jamaican Jerk and Tandoori coated chicken wings on the menu.

Grimaldi’s Pizzeria

August 2020 New Menu Items

Photo courtesy of Grimaldis.com.

Grimaldi’s doesn’t plan to miss out on the BBQ trend with their new BBQ chicken pizza. It features barbecue sauce, barbecue chicken, bacon, and red onion, baked and then topped with cilantro.

Pasqually’s Pizza and Wings

Wing Trends

Photo courtesy of chuckecheese.com.

Pasqually’s, Chuck E. Cheese’s delivery brand, is stepping up their wing game with 2 great new flavors: Lemon Pepper and Chili Lime rubbed. For the adventurous diner, they will also toss the dry rub wings in buffalo sauce, it’s a mindblower. Along with the wings, they’ve released a Giant Cheesy Bread with mozzarella and Cheddar, served with savory marinara dipping sauce.

Taco Bell

New Menu Trends

Photo courtesy of Thrillist.com.

Our friends at Taco Bell are no strangers to innovation and this new item is sure to be a hit. Introducing the Grilled Cheese Burrito, featuring seasoned beef, three-cheese blend, crunchy red tortilla strips, chipotle sauce and reduced fat sour cream in a warm flour tortilla with a warm layer of cheese. Just, yum.

August is Looking Savory

With all these awesome new items, August is shaping up to be a pretty savory month. Hopefully, these trends help inspire you to try something new.

Cheers!

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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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