Editors’ Note: A new section inspired by the general session of the same name at the annual FARE conference, Trend TranslationsTM takes bigger industry trends and translates them into actionable ideas for foodservice at retail.
CHICAGO -- Often the most creative ideas in the foodservice industry start at independent restaurants, where a chef has the ability to let loose and innovate at the drop of a hat.
To check the pulse of the segment, research consultancy Technomic recently reviewed menus from 100 independent restaurants across the country. One notable theme: the use of beverages as ingredients in dishes.
"Chefs have long been using flavored drinks in various preparation methods, but the way beverages are being used on today's independent menus is helping to redefine the boundaries between comfort food and gourmet cuisine," says Laura McGuire, Technomic’s editorial manager.
"Using soda or beer as part of the preparation adds casualness to the dish, even when the proteins or other ingredients are uncommon. These independent restaurants are revisiting comfort food and putting contemporary twists on old themes,” she continues.
The firm highlights a few examples of this trend in its Independent Insights report, available for purchase on its website:
- Sweet Tea Brined Pork Chop with creamed corn and apricot cardamom chutney from Benjy's, Houston
- Pepsi-braised Pork Belly from Second Empire, Raleigh, N.C.
- Blueberry Guinness Cheesecake from Walter's, Portland, Maine
- Aztec Duck, pan seared coffee and ancho chile-rubbed duck breast, served with chipotle bacon cheese grits, sauteed spinach and fig demi-glace from The Fort, Denver
- Bananas Foster French Toast: Bacardi-spiked caramelized bananas, challah and vanilla-bean chantilly from Frontier, Chicago
Trend Translation
As Technomic’s McGuire points out, these applications are a great way to add intrigue to an otherwise familiar menu item--and vice versa. Comfort food continues to top consumers’ meal preferences, but they want it with a twist. Try a cherry cola barbecue sauce as a chicken wing or burger topping, or beer-braised onions on the sausage-topping bar.
There is also strength in branding here. Adding a well-known national beverage brand to your menu could help consumer acceptance for a new program. Tap into your supplier base for ideas; many are already creating such items. Case in point: Hillshire Farm Miller High Life Beer Brats from Sara Lee weds to well-known brands while tapping into the Midwest tradition of boiling brats in beer.
Similarly, look at classic foods that already incorporate a beverage and make it your own. Is coffee a strong category for you? Look for foods that incorporate coffee in the recipe, formulate it for your operation and market it with your coffee brand.
Or go further. Take Welsh rarebit. A traditional late-night, post-pub snack, Welsh rarebit is a cheesy spread of Cheddar, Guinness, Worcestershire sauce and mustard powder. It’s spread bubbling-hot over toast. How can you make a simplified version of this using the same ingredients, as a packaged snack or even a sandwich spread on the make line?
This trend from the independent restaurant segment provides a few paths for the foodservice-at-retail operator, regardless of the sophistication of your offering. Look at your existing menu for places a beverage might enhance an item; look to your vendors for recipe ideas, marketing support and existing products; and look to classic dishes and how you can make them signature to your business.
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