Often, new menu ideas don’t come from individual flavors or ingredients. Instead, they take shape via the vehicles that will carry whatever flavors are in vogue. This month, our resident chef identifies three styles of food that are perfect for menu rejuvenation in countless variations.
Based on what you’re seeing in the industry, what flavor or ingredient ideas do you recommend I explore for upcoming menu items?
What I love about the foodservice industry is the continual state of change, and change means opportunity. Offering your customer something new and on-trend is smart business. At any given moment, there are many trends developing across all facets of the beverage and foodservice industries, from appetizers to desserts and from high-end craft beers to wine in a can. Consider the following three trends for the c-store marketplace.
Wrap It Up with Dough: The global concept of wrapping different ingredients in dough and baking or deep-frying it is not new, but two categories deserve more attention: calzones and empanadas. Calzones are a continuation of the popularity of Italian food and, specifically, pizza. Unlike pizza, calzones are perfect for eating on the go. Focus on fillings that are beyond the usual sausage, cheese and tomato sauce. Mix it up with pesto, alfredo sauce, unusual vegetables and proteins such as smoked chicken or turkey. Throughout Latin America, empanadas are a popular snack, appetizer or even a meal. The fillings vary greatly from sweet to savory. Once they are deep-fried, serve them with an assortment of salsas to cater to the desire for variety and customization.
Spectacular Sausage: Sausage has always been popular across all segments of society. In recent years, upscale sausage in a bun has taken this humble dish to new heights. With the rise in popularity of German food and increased local sourcing, it’s easier find unusual, locally made sausages and serve them on a unique bun made by a local bakery. Provide interesting toppings, along with the standards, for a customizable experience. (See p. 71 for more ideas around menuing unique sausages.)
Innovative Soups: Soups are always popular, but they tend to offer the same old options. Explore international soups such as Greek avgolemeno (an egg-lemon soup), Chinese hot and sour soup, or tortilla soup with all the side accompaniments. Create signature soups through simple additions such as tossing chilies or lemon juice and oregano into standard chicken soup, or serving pesto as a garnish.
When experimenting with these three concepts, don’t lose track of two overarching macro trends: authenticity and sustainability. Try to build that into whatever your food offerings are, because your customers are looking for it.
Christopher Koetke is vice president of Kendall College School of Culinary Arts in Chicago. He is a certified executive chef and certified culinary educator by the American Culinary Federation. Have a question for Chris? Email awestra@cspnet.com, subject “Ask the Chef.”
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