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6 new foodservice trends for the second half of 2014
By Shaun Weston
04 July 2014
Categories
Beverage
Business
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Flavours
Food
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Ingredients
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Vending
The Next Sriracha:
Thailand’s take-the-top-off-your-head chilli-and-vinegar condiment is the new chipotle. Customers are seeking newer and even bolder taste sensations imparted by peppers and sauces from Asia, Latin America and North Africa: habanero, serrano, harissa, shishito, togarashi, sweet chilli, ghost pepper and spicy mayos and aioli.
Barbecue Love:
Authentic regional interpretations of slow-cooked barbecue continue to have broad appeal, but the latest trend is the application of barbecue sauces and flavours to handheld offerings such as sandwiches and pizza, often with barbecue pulled pork as the core protein. Even conventional barbecue chains have rolled out non-traditional barbecue-inspired handhelds, such as the BBQ Chicken Lettuce Wrap LTO at Lucille’s Smokehouse Bar-B-Que.
Name That Snack:
Classic snacks are being incorporated into novelty foods that capture attention with over-the-top indulgence, such as Subway’s Fritos Chicken Enchilada Melt, Crumbs Bake Shop’s Girl Scout Cookie cupcakes or Dunkin’ Donuts’ iced
coffee
flavours inspired by Baskin-Robbins ice creams.
Asian-Style Small Plates:
Asian-influenced bites include Lazy Dog Cafe’s Dim Sum Dumplings and the Chicken Sriracha Bites served with ranch dressing at bd’s Mongolian Grill, but even fine dining restaurants are incorporating dim-sum-style service.
Beverages Bubbling Up:
Specialty teas; lemonade-and-iced-tea blends; restaurant originals such as house-made sodas; smoothies beyond fruit, featuring surprising ingredients ranging from kale or peanut butter – all are seeing increases in menu incidence. Fast casuals lead the way: Pret A Manger added Beet Beautiful Juice with apple, carrot, beet and ginger, Grand Traverse Pie Company unveiled a Pie Smoothie, and Panda Express is testing an in-store tea bar. When it comes to adult beverage trends, hops rule. IPAs and other hoppy craft beers are proliferating in many incarnations.
>
Shrinking Menus:
Across all meal parts, casual-dining chains are reducing menus. Operations can slow down when menus get too big, so a ‘less is more’ approach can create a more user-friendly customer experience. Will the success of narrowly focused fast casuals lead to more menu and operational simplification in full service?
Top 10 foodservice trends to impact the US restaurant industry in 2014
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