The biggest food trend in America is the movement toward quality, natural food, reminiscent of the olden days and prepared with unprocessed, real ingredients. Millennials have changed the way we approach healthy eating and menus are adapting across the nation.
This article from Fast Casual explores the trend, fueled by greater societal trends toward sustainability and awareness. Restaurants can benefit by including buzzwords like “real” and “authentic,” and including foods like bone broth and preparing dishes using traditional fats like butter and lard. Consumers are less worried about calories, and more concerned with quality. What’s considered “healthy” has changed.
Diners also look for an adventure as part of their eating experience, and are often eager to try daring new foods that are not typically seen in your average restaurant like lamb, duck, and figs.
One thing is for sure – this trend is likely to endure for many years to come!
Read the full article here: NRA: Menu trends beckon return to simpler times
A New Spin on Alcohol Pairings
We have long had a fascination with wine and spirits and what they can add to a meal, but wine is not the only alcoholic beverage that can complement food. Cocktails are becoming more popular than ever, and bartenders are working with chefs to come up with interesting pairings to dazzle diners.
Bringing flavors together in combinations that delight customer’s taste buds seems to be a delicate art. You have to know how the heat of the alcohol will affect the palette, and it’s good to err on a lower alcohol by volume in most cases.
The amount of ethanol also dictates what foods the cocktail will pair well with. Higher ethanols are better with meals higher in fat, while lower ethanols are more suited to desserts and lighter fare.
If a customer is craving a particular spirit it’s good to have a few cocktail options with unique ingredients to recommend!
Read the full article here: Menu Diversity
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