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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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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December 23rd, 2019

Spice Up Your Menu with Flavorful Sauces

Posted in New Foods and Flavors, Sauce

Flavorful Sauces Can Easily Upgrade Your Menu

Flavorful Sauces

Flavorful sauces could be the key you’re looking for to unlock the higher potential of your menu.

Restaurants are constantly changing and evolving to keep up with trends and consumer preferences. Not only can this process be tough to follow, it can also be expensive and exhausting. There is only a finite amount of ingredients any restaurant can maintain without being smote by the gods of waste and cross-utilization.

So how can almost any restaurant flex with the times without constantly adding new SKUs? Easy, with sauces.

Sauces are the perfect flavor driver for almost any style of restaurant. Whether you operate an all-American bar & grill, an Asian-fusion bistro, or a Spanish tapas restaurant, you can find a sauce that will make the ordinary extraordinary.

Let’s look at some ways you can upgrade your plates using flavorful sauces.

Direct Application

Flavorful Italian Sauces

This is the most obvious option. You can simply add sauces to existing menu items. Got a burger on your menu that’s just not quite driving sales? Amp it up with creamy pepper jack cheese, spicy harissa sauce, and crisp bacon. Want to put a holiday twist on your best-selling burrito? Smother it with a trio of bright green chile, creamy queso blanco, and piquant red guajillo chile sauces. Is your lasagna a little flat (pun-intended) under that classic tomato sauce?  Bolster it with a smoky marinara sauce made with charred tomatoes and caramelized onions.

You see where I’m going with this. There are hundreds of sauces available that you can immediately add to your menu for a delicious enhancement.

As an Ingredient

Mexican Salsas

Now that you’ve got a new sauce on your menu, it’s time to start experimenting with it. You know that harissa sauce we mentioned above? Blend it with mayonnaise for a decadent aioli for blackened chicken, then add some lime juice for a salad dressing. Blend that smoky tomato sauce with your house Alfredo for a craveable “pink pasta” sauce. You can add sour cream and cilantro to the green or red chile sauces for an outrageously good torta spread.

And these are just the sauces mentioned. Think of what you could do with umami-blasted Korean gochujang, spicy buffalo, or bourbon BBQ sauces.

Other Uses

Flavorful Asian Sauces

This just scratches the surface. You can add ingredients like sautéed mushrooms, roasted garlic, charred peppers, citrus peel, miso, and others to your sauces to change them up. Try adding your sauces to stocks or soups for flavor bombs. include them as dipping sauces on appetizers or add them to slaw to make it new and exciting again. Use your imagination and don’t hesitate to experiment.

Now Go Get Saucy!

Hopefully you’ve found some new menu item inspiration here. Be sure to leave a comment below letting us know your favorite sauce ideas or ask questions on how to make something old new again. We’d love to help!

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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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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