All posts by Dana Williams
Restaurant tech innovations for 2019 are booming, revolutionizing the foodservice industry in ways that were once only imaginable. From the cash register to the kitchen and beyond brick-and-mortar buildings, the latest technology phenomenon is already solidifying its place as an integral part of how restaurants and catering services operate.
With food pre-ordering and takeout dining on the rise, the restaurant industry is enhancing its digital ordering capabilities and creating new-and-improved collection options. Convenience is the name of the game in the mobile era, and what could be more convenient for customers than ordering food directly from their phone?
Welcome to the wonderful world of Einkorn – said to be the very first form of cultivated wheat in the history of mankind! Dubbed the ‘great-grandfather’ of the world of wheat, einkorn can be traced back tens of thousands of years to around 7500 BC during the Paleolithic Era when archeological finds indicate that it was grown in the fertile areas of the Tigris-Euphrates region.
Pronounced free-kah and sometimes called ‘farik,’ freekeh is one grain that is truly ancient. It has been a staple in Middle Eastern diets since the earliest of times, but like with many of the other heirloom grains and seeds we have been visiting in our series, freekeh has recently surged in the Western world, where it has smitten chefs and consumers alike.
If you work in the restaurant or catering business, you’ve already heard the buzz about trending fruit powders and vegetable powders and how manufacturers are adding them to products to cater to a health-conscious public. Likewise, a growing number of chefs have become aware of the practical advantages of using dehydrated vs. fresh produce and are adding them to recipes to meet demands from consumers hungry for more nutritious and natural foods and drinks.
Welcome to the Buckwheat Guide for Foodservice Professionals and to the latest addition in our ongoing series on Trending Ancient Grains and Seeds. As we have seen, ‘ancient’ has been experiencing a rebirth in the food industry, breathing life into foods that have been in existence for thousands of years but are now returning to the spotlight.
Teff, a tiny grain with a lengthy history, is trending huge in the 2019 food industry. Popularly used in traditional Ethiopian cooking for thousands of years and still a staple of African cuisine today, teff’s spot in the modern limelight follows the trajectory of the other ancient grains we have been following in our ongoing “Trending Seeds and Grains” series.
Pumpkin seeds are trending strong, and there are MANY good reasons why. Also known as pepitas, pumpkin seeds are flying off grocery store shelves and emerging as a star ingredient in bakeries and restaurants, adding new flavor and a whopping nutritional boost to appetizers, main dishes, desserts, breads, and a wide range of baked goods.
Welcome to the world of amaranth, another ancient grain making a modern-day comeback. A relatively unknown powerhouse until recently, amaranth is now rapidly climbing the ‘superfood’ charts, emerging as one of the hottest trends in the food industry.
What popular food trends are taking prominence on restaurant menus this year? Food industry specialists predict the proliferation of spices and flavors from around the world. Let’s take a closer look at what they have to say, including the specific ethnic cuisines taking center stage, why the modern surge in global flavor exploration, and what chefs need to know about ingredient selection and cooking methods for preparing an authentic ethnic dish.