Published September 10, 2015
If you think the Mexican food we have at our fingertips here in America is actually representative of our neighbor to the south’s true flavors, think again. As this post from FoodService.com points out, the restaurant industry in Mexico is about much more than just tacos and burritos, and many restaurants there are experimenting with more diverse flavors and cultural cuisines, including their own takes on pizzerias and seafood restaurants.
Read the full article here: Dining Out in Mexico: Mexico’s Evolving Foodservice Industry Serves Up More Than Just Tacos
Published September 10, 2015
Foodservice professionals looking for a naturally sweet alternative to sugar, look no further than honey. Sourcing local honeys for both sweet and savory dishes has been rising in popularity with both fine-dining restaurants and quick service establishments. This post from QSR Magazine highlights some of the ways restaurants are using the sticky sweetener, from sweetened pizza crusts to honey smoked hams.
Read the full article here: Operators Find a Sweet (and Savory) Ingredient in Honey
Published September 10, 2015
Food trends come and go quickly among popular restaurants, and capitalizing on those crazes can be important even for noncommercial foodservice institutions. No matter where they’re being served, people want to have the ability to order the next hot new menu item. So, what’s big in the restaurant scene now? According to this post, Cuban cuisine is seeing a comeback, non-alcoholic beverages are paving their own path with tap systems, and traditional Hawaiian poke is making its way onto mainland menus.
The rising popularity of Cuban cuisine can be owed in large part to the recent softening of diplomatic relations between the United States and Cuba. With the border reopening, there has been a significant interest in travel to Cuba, and with that, intrigue among Cuban cuisine. Restaurants adopting this cultural cuisine as a trendy new component of their menus are looking beyond the basics of Cubano sandwiches and rice and beans, and experimenting with some more traditional Cuban dishes like Cuban burgers topped with shoestring fries, tamale casseroles, and skirt steak with roasted peppers, onions and garlic. For more information on other current food trends, continue reading.
Read the full article here: 3 Emerging Trends for FSDs to Watch
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