Beans are a crowd pleaser in salads, plant-forward burgers and sides. Aside from being a flavorful, satisfying addition to a dish, they have plenty of health and environmental benefits to tout too: High in protein, fiber and B vitamins, they may help reduce blood sugar and cholesterol. They’re helpful to the planet and your pantry as well, since they can store well for long periods during supply chain shortages of other ingredients.
Is there a classic dish you remember eating as a child that was pure comfort? If you’re looking to inject some reassurance or nostalgia into your menu (and don’t we all need it?), try creating your own version of a classic dish by experimenting with surprising spices, incorporating seasonal produce or even a creating a unique presentation that breathes some new life into a food people thought they knew.
Is there anything a chickpea cannot do? Use them in their pure form in hummus or blend them with onions, garlic and spices for nutritious plant-based burger patties. They’re even taking the guilt out of pasta dishes: Try chickpea pasta as a high-fiber, high-protein, low-glycemic, gluten-free substitute for the traditional version.
At a time when consumers may need a little extra motivation to go out to restaurants, offering a special menu item they're not as liable to prepare at home can provide the extra incentive they need. Lobster can always step into that role -- and whether you serve it in a salad or a roll or steamed with a side of drawn butter, it's one of those foods that are symbols of summer.
If you’re looking for a pantry workhorse to complement sweet or savory dishes, try polenta. It’s rare to find an ingredient so versatile – it can work in every section of your menu and stand in for everything from oats to rice to pasta. Try it with a berry compote at breakfast, fry it and serve with marinara, bake it into crisp croutons on salad or include it as a creamy accompaniment to pork and poultry. Or for guests who aren’t gluten-free, offer lemon polenta cake or cookies for a simple, rustic dessert.
Just about every week, there is news about a new animal protein that has a vegetable-based or lab-grown substitute that makes a compelling case for replacing the real thing. New and up-and-coming options ranging from plant-based shrimp to lab-grown pork belly and bacon are on offer – and this comes at a time when animal protein continues to be hit by COVID-19 outbreaks in processing facilities and resulting supply chain delays. Granted, consumers still crave animal protein: A report from CB Insights says 30 percent of the calories people consume globally come from meat products. However, the pandemic may be accelerating the plant-based trend, along with an enhanced desire among consumers to choose foods that are environmentally sustainable. (The report said sales of vegan meat soared 264 percent in the nine weeks ending on May 2.) But how much are your guests willing to adjust their eating habits to help climate change? Will a lab-grown alternative really suit someone craving a bacon cheeseburger? A Nielsen report from last year found that only 12 percent of respondents said they would be willing to eat cultured meat in order to reduce their impact on climate change, while 61 percent said they would be amenable to reducing their meat consumption, 43 percent would eat more plant-based proteins, 22 percent would consider vegetarianism or veganism, and 8 percent would consider insect alternatives. But as more animal protein alternatives appear on grocery store shelves, consumers may become more willing to try new options. As a report from the Rail noted, introducing plant-based alternatives on your menu can be a way of gauging your diners’ interest in more daring alternatives: “A guest eating an Impossible Burger now is likely to at least have an interest in a lab-grown burger in the future.”
Smoky flavors just feel like summer. Fortunately, you don’t necessarily need a grill (or even a burger menu) to offer the tastes of a summer barbecue to guests. Smoked proteins and smoky marinades can add interest and depth to the sandwiches, salads and soups on your menu.
Adam Byatt, chef of Michelin-starred Trinity restaurant, predicted that 2020 would be “the year of the sandwich.” And why not? Sandwiches are ideal foods to order to go and to eat outdoors in groups. They also provide a solid foundation for innovation – from the varied tastes and textures of sandwich breads to the marinades, sauces and other ingredients you can combine to build layers of flavor in unexpected ways. Is there space on your menu for a signature sandwich?
Plant-based foods had already been on the rise before COVID-19. Now they may be playing even larger roles on the plate as people look to replace lockdown comfort foods with more health- and environmentally conscious options. At a time when animal proteins have been in shorter supply, first try swapping in plant-based proteins in flavorful recipes where the meat is less likely to be missed
How can you best protect your business from future spikes in COVID-19? Recent research from Technomic found that operators are looking for manufacturers and distributors to offer support in managing current product shortages – and how best to stock up on ingredients if future outbreaks occur. More than three-fifths of restaurant operators are reporting product shortages, mainly in animal proteins, which is leading them to consider choosing frozen over fresh product. Just over half of operators said there were likely to switch to frozen beef, for example. Beyond that, there may be opportunity to secure longer payment terms and more flexible delivery schedules as product shortages persist.