CHICAGO -- With more than 2,000 exhibits and dozens of educational sessions, the National Restaurant Association Show is a breeding ground for emerging trends and ideas. Four days of sampling, listening and observing at this year’s event, which ended on Tuesday, brought these 10 menu-related possibilities—in no particular order—to mind.
- Clean food. “Millennials count chemicals, not calories,” one presenter said at a session on targeting chain menus to this demographic. How do restaurants convey that message when they can’t display labels as supermarkets can? The 600-unit Moe’s Southwest Kitchen sources minimally processed products free of artificial ingredients and promotes its “honestly awesome food” through point-of-purchase (POP) materials and color photos of their grass-fed beef, preservative-free cheeses and fresh vegetables posted in the restaurants, said Pat Peterson, executive chef at Moe’s.
- Delivering on freshness through design. Fresh is the expectation for today’s consumers and while ingredients are a proven way for chains to convey freshness, open kitchens are another effective way, said Kruse. It’s all about transparency. More chains are moving toward open kitchens that put preparation and presentation in full view of guests, and the equipment on the show floor reinforced the trend. Bright orange colored one high-end cooking suite and custom “skins” changed a boring stainless-steel oven into an eye-catching display piece.
- Jerky from land and sea. Vendors offered jerky made of bison, boar, turkey and other nontraditional meats. But one of the most unique foods I tasted was trout jerky. It can serve as a savory snack or be diced to garnish deviled eggs, cheese spreads and salads.
- Seasonal hard ciders. The craft movement has hit cider, and as with beer, artisanal producers are creating beverages specific to the seasons. At the Beverage Alcohol for Restaurants (BAR) section of the show, I sampled a pineapple cider from a small cidery in California. The dry, well-balanced refresher with about 6% alcohol will be released next month.
- Coffee as stout. What to do with coffee after the excitement of latte art, pour overs and other specialty drinks wears off? Upsell it by infusing the brew with nitrogen. The technique adds a foamy head to a cup of Joe, transforming it into a drink that looks more like a cup of stout, as one coffee company demonstrated.
Click here to read all 10 ideas that Restaurant Business found at the NRA Show.
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