Delicious as bread may be, many consumers scrutinize their consumption of bread products – whether due to allergies or digestive issues, or simply because they want to consume more whole foods and fewer processed ones. Making changes to accommodate them could mean ramping up whole grains in certain menu items, swapping in a vegetable where a wrap or crust might otherwise be used, or trying vegetable-forward options that mimic the flavor and mouth feel of bread. Keep these varying consumer needs and preferences in mind when you set your menus this year. Where is there room for customization with a bread substitute that is just as – or nearly as – appealing to guests? Salads can be a harder sell in the winter months, when consumers may crave hearty, warm dishes. But at the same time, many consumers also prioritize their health in this first part of the new year. You can tick both boxes by making some tweaks to your salad menu. Weaving in some whole grains – or even using them as the foundation of some salad options – can help you offer more satisfying salads that deliver key nutrients as effectively as produce-packed salad choices. Grains can also be a reliable winter warmer, so try bringing some additional dimension to your menu with warm, grains-based salad options. New takes on the chicken sandwich are on-trend this year – and you can likely offer something fresh by taking cues from your existing menu and using spices and global flavors in new applications. For example, some of the flavors already present in your salad selections might help you entice guests to try your sandwiches instead (and minimize your use of lettuce during the current shortage). Consider a Mediterranean chicken sandwich with roasted vegetables marinated in Greek lemon vinaigrette or create a creamy chicken Caesar salad in sandwich form. On-trend Southeast Asian flavors could work well on your sandwich menu too: Experiment with coconut, citrus fruits, cilantro, mint and basil. For a number of years, gluten-free menu options felt like an afterthought – a substandard substitute for guests who weren’t able to digest the intended version of a dish. But the need for gluten-free menu options has changed that: According to new research, the global market for gluten-free foods was estimated to be worth $5.9 billion in 2021 and is expected to climb at a compound annual growth rate of 9.8 percent between 2022 and 2030 due to rising rates of celiac disease, as well as other digestive disorders. This calls for gluten-free ingredients that are permanent, purposeful and tasty parts of the menu. Consider what substitutions you can make to elevate your menu options with gluten-free ingredients. At the start of a new year, many consumers are taking a closer look at their diets – at least for a little while – and trying to make incremental changes to improve their health. Restaurants that can make health and nutrition as palatable as possible stand to win over these guests. As you review your menu for the year, consider how you can ramp up the nutrition of your options in natural ways – with higher concentrations of nutrient-dense vegetables, fiber- and mineral-rich flours in place of refined options, or chameleon ingredients like cauliflower as alternatives to traditional rice or pizza crust. |
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April 2024
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