OAKBROOK TERRACE, Ill. -- The December issue of CSP Kitchen is all about theft. Yes, we implore you steal with abandon great ideas for new menu items, smart marketing strategies and hot restaurant concepts. Oh, and we turn tater tots into nachos.
Read on for six foodservice lessons from the December issue of CSP.
For years now, consumers have been loosening up about fat. Tom Vierhile, innovation insights director for London-based Canadean, credits coconut in part with helping consumers understand the role of fat in a balanced diet. “People are beginning to see [it] as something that promotes satiety,” he says. A recent survey by researcher Innova Market Insights found that 78% of Americans are interested in food products that will “keep them full.” And you better believe the protein craze stems from the need for satiety. So consider menu items that offer a balance of nutrients—fat included—but above all promise satiety.
2.Learn How to Pronounce Gochujang
Sriracha’s star is far from fading, but those on the leading edge of food trends are already turning their attention to different sources of extreme heat. If one can topple the beloved rooster in 2016, it’s the sweet-hot, umami-packed Korean chili paste gochujang. Check it out—or do one better by combining sriracha with gochujang for a custom sauce.
3.Stay Positive With Your Health Claims
According to Technomic, 76% of consumers say that positive terms such as “natural flavors” are perceived as resulting in enhanced flavors. Compare that to 61% who say the same about similar claims stated in a negative manner, such as “no artificial ingredients.”
The fast development of the United Arab Emirates is creating a mini restaurant boom. Not only are U.S. brands being shipped overseas, but the country itself is rolling out unique concepts worth checking out—including Man’oushe Street, which specializes in Lebanese flatbreads. These chains may just make their way stateside.
In many ways, consumer packaged goods companies are well ahead of foodservice in terms of understanding the needs of today’s shoppers. Many are already meeting the demands for clean labels, freshness, food with integrity and transparency—all delivered with excellent taste. How will the foodservice industry follow suit?
Poutine, walking tacos, souped up mac and cheese: The buzz-worthy menu items of today are often hinged on a vessel that’s either convenient or just plain beloved. Extend this trend to old-school tater tots with totchos and top then with any variety of ingredients.
Members help make our journalism possible. Become a CSP member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.