Serving an exciting, on-trend menu is a key component of a worthwhile restaurant experience. So what taste treats belong on your menu this year? The National Restaurant Association surveyed more than 1,500 culinary professionals and narrowed their responses down to 10 trends for 2024. One key theme is global flavor – in soups and stews, including Birria, Chicken Tom Kha, Laksa, Salmorejo and Upscale Ramen; as well as in chicken wings and barbecue. Meat is still on the menu, but it’s higher-end options like Wagyu beef that are trending. Culinary professionals are also exploring new ways of preparing in-demand ingredients – such as grilling or cooking cheeses like Provoleta, Queso Fundido, Raclette, Halloumi and Juustoleipa; offering stuffed vegetables including Chiles en Nogada, stuffed peppers and stuffed cabbage rolls; and adding some sweetness to the breakfast menu with hot honey breakfast sandwiches. Regional flavors are still in demand and operators will continue to streamline their menus in an effort to operate as leanly as possible. To get the word out about their menus and promotions, expect to see more operators expanding their use of social media – and TikTok in particular – to boost engagement in creative ways. Could any of these ideas support your plans for the year? 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. Want to offer new, creative menu items while stretching your inventory? Expand your soup menu. It’s an ideal place to incorporate excess produce you have on hand, test guests’ response to global flavors, and provide options that transition easily from lunch to dinner. Plus, at a time when consumers are eating smaller meals throughout the day and on the go – not necessarily sitting down to a large meal at night – soup can be an ideal choice. Offer a small serving for a snack or mini meal on the go or scale it up and serve it with side dishes for bigger appetites. Fall’s cooler temperatures call for cozy foods – and soups and stews are prime menu additions for restaurants right now. They are easy add-ons to a meal, they help operators incorporate the abundant produce of the season, and they are big-time efficiency boosters when it comes to your inventory. This season, consider soups and stews with plant-forward ingredients and lean proteins that combine comfort and health. Soup is an all-around winner: It provides comfort food for guests, travels and freezes well, and feeds a crowd. What’s more, it helps you make efficient use of a broad range of ingredients at a time when you are likely being extra mindful of waste and may be struggling to source key supplies. Soup also makes for a flavorful, filling meal.
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