Every era has its own iconic food that typifies that generation. For example, a decade ago, avocado toast made news headlines as the millennial dish. Today’s younger generation also has its own food favorites, and a unique way of engaging with food. Are you clued into Gen Z food trends? How many of these dishes have you heard of? Give yourself a point for each dish you are familiar with:
I stepped into my neighborhood Dunkin Donuts a few weeks ago. Seemingly overnight, the store had undergone an autumn transformation. Employees had overlain the windows with tantalizing photos of fall foods and pumpkin spiced lattes, apple themed donuts, and slogans like “Trick Out Your Treats.” The counters were lined with fall decor, including orange crepe paper and plastic leaves, and a well-placed sign informed me of the seasonal “Donut Decorating Workshop” for kids next week.
Put your signature mark on every touch point of your business by learning the art and skill of what has been coined “Five Sensory Dining.” Have you heard of the cruise ship that offers its customer a “Journey for the Senses?” No matter where guests are dining, onboard or during onshore excursions, they aim to create sounds, sights, smells, tastes, and touch experiences that entertain all five senses. If you work in the foodservice industry and want to edge out the competition, don’t leave customer experience to chance.
If you work in foodservice and haven’t yet tapped into what is currently one of the biggest business trends of the millennium, it’s time to step up to the plate and sink your teeth into the Grab and Go Market. Also known by the acronym GNG, Grab & Go or Grab-and-Go, refers to ready-to-eat, pre-packaged food items sold in your establishment. Not surprisingly, the largest body of consumers, literally eating up the opportunity, are millennials, the on-the-go Gen Y and the younger Gen Z populations.
If you work in the food or beverage industry and are wondering how to create a restaurant menu that sells, you have come to the right place! It’s common knowledge that great food and drink, above-average customer service, and a super-smooth guest experience are some of the key ingredients to business success. But did you know that the potential power and profitability of a well-crafted menu is often underrated?
If you follow food industry trends, you know that sourdough bread sales peaked during the corona crisis when interest in making sourdough at home became one of the most popular activities worldwide. Dubbed by some as a culinary silver lining to the pandemic, recipes for the naturally leavened bread went viral, with renowned chefs and bakers posting sourdough how-to videos online and using social media to demystify the unique baking process.
With the days of quarantines, closures, and social distancing rules gradually waning, restaurant owners are anxiously waiting to see what the future holds for their businesses in a post-COVID-19 reality. Forward-thinking restaurateurs, however, are taking things into their own hands, exploring any and all means of staying one step ahead of the competition in 2021. If you own a food or beverage ‘biz and are looking for practical steps to help your eatery thrive in the aftermath of corona, you have come to the right place.
If you work in foodservice and are looking for a way to gain an edge over the competition, think creative and even tech-integrated food containers-to-go. The impact of the pandemic has changed the face of the restaurant industry, giving takeout and delivery services a top spot in the realm of operations in a trend that is here to stay. At the same time, eco-friendly packaging, safe food handling, and takeout aesthetics have become all-important to the palates of consumers.
Attention Restaurant Owners, Chefs, and Food Lovers Everywhere: There is a new taste in town and its name is umami. Officially deemed by scientists a core fifth taste in 2002, it is sister to the more familiar sweet, sour, salty, and bitter flavors. Not only is umami universally appealing, but it is all the rage in restaurant recipes for the New Year.
Croutons, traditionally made from yesterday’s stale bread crusts, are experiencing a modern-day makeover. Creative croutons are on the rise in restaurants and topping chefs’ lists for favorite ingredients. Breathing new life into a food that has been around since the 17th century, now is the time for forward-thinking foodservice pros to jump on the bandwagon and learn all they can about what’s new in croutons and how to incorporate them into their menus.