Are you skeptical that your guests may want to try microcultural foods or particular flavors beyond the mainstream? You may be surprised at how they respond. In a recent webinar from Datassential, experts suggested foodservice professionals look to some very mainstream sources – amusement parks and state fairs, for example – for a clear sense of how the general public responds to on-trend flavors. For example, at Six Flags Great Adventure, a “Flavors of the World” promotion happening this summer offers guests a sampling of food and drink from Mexico, Korea, Greece, France, Italy, the Caribbean and India. Guests can try such items as kheer, visinada and escargot en croute, among other options. If you’re interested in stretching the boundaries of your menu with flavors from around the globe, consider tempting your guests with some related limited-time offers and monitoring their responses. 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. Stretching your menu and making it more exciting can be as simple as changing up your presentation. How might you add interest to your appetizer menu by shaking up guests’ expectations about a classic option? Try creating your own spin on sliders, serving wings with a new dipping sauce, or offering spring rolls with spicy Mexican fillings. There is something about autumn that triggers specific food cravings – and its crisp, cool days and nights are perfect for smoky seasonings. On your menu, smoke lends cozy, campfire-like heat, which can appeal to guests looking to enjoy their meal outdoors. Consider adding some smoky flavor to poultry, beef, fish, pizza and pasta dishes, as well as to your beverage and dessert menus for something unexpected. |
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