 Chickpeas are proving their worth in dishes well beyond hummus right now (though even within the hummus category, chickpeas are testing boundaries on the dessert menu, of all places). They pack elevated nutrition into everything from pasta to fries to even mayonnaise. At a time when pantry staples need to serve many purposes on the menu, chickpeas are naturally gluten-free, high in fiber and low on the glycemic index, making them suit a variety of dietary needs and preferences. Offer chickpea pasta with a hearty vegetable sauce and guests aren’t likely to miss the conventional variety.
 Bacon is so easy to love, isn’t it? It has woven its way into sweet and savory food and drink, driving sales growth over the course of the past few years. There are prized places for it in every menu category and daypart, so consider how you might use it to elevate your guests’ experience and reflect your brand values. There are a range of new bacon varieties coming to market, including premium options, sweet and savory combinations, plant-based varieties and more natural, minimally processed options that claim to be better for both consumers and the environment. How might you enhance them with complementary flavors on your menu?
 After a summer of unseasonably hot temperatures, the thought of cooler weather and cozy foods may be especially appealing to your guests. Think hearty soups and stews, pasta bakes, potato dishes and creative takes on macaroni and cheese. As you plan menus for the months ahead, consider how you can stretch your ingredients on hand, whether that includes produce that can support a pasta dish as well as a sandwich, or cuts of meat that you wouldn’t normally feature at the center of the plate but which can elevate a soup or savory pie.
 A ragù can be a menu workhorse – it’s satisfying, it provides variety by complementing a wide range of starches, and it can be reinvented with different proteins, spices and vegetables to suit your ingredient supply and clientele. Purists favoring a meat-based ragù can serve a classic Bolognese sauce with tagliatelle, or a melt-in-your-mouth lamb ragù with fettucine or wide ribbons of pappardelle. Proteins ranging from turkey to sausage can work too. Guests looking for plant-forward options need not miss out either – a mushroom- or lentil-based ragù can be a hearty (and convincing) substitute for the meatier varieties.
 Whether you’re serving more animal- or plant-based proteins these days, consumers are embracing spices to kick up the interest of these foods. According to Food Engineering Magazine, nearly half of consumers say seasonings weigh heavily on their decision to purchase a certain protein – and spicy flavors including harissa, chimichurri and Cajun, along with smoky flavors like hickory, mesquite, oak and alder, are winning fans. Fortunately, the rubs and marinades you use to enhance the experience of a dish also offer the timely benefit of helping you stretch your pantry without a need for more real estate.
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