With coffee becoming a necessity to more people with every passing day, many coffee houses are looking for ways to stand out from the crowd. Some of the more crafty ideas that have set vendors apart from their competition include offering dessert pairings much like restaurants do with wine or beer, infusing the coffee with nitrogen and dispensing it through a draft beer tap, creating unique coffee/alcohol mixtures, and inventing better dairy-free alternatives for those of us with sensitivities or just want to lead a healthier lifestyle. The ingenuity of coffee makers can only get more amazing going forward!

Key Takeaways:

• In addition, the National Coffee Association’s annual study underscores that daily consumption of espresso-based drinks has nearly tripled for 18- to 55-year-olds since 2008.
• According to the Specialty Coffee Association of America (SCAA) Annual Research Report, specialty coffee ranks number one with millennials, with soft drinks a distant second place among 18- to 24-year olds.
• Last year was the first time coffee surpassed soda and water since the association began its annual specialty coffee research report more than 20 years ago.

“In addition, the National Coffee Association’s annual study underscores that daily consumption of espresso-based drinks has nearly tripled for 18- to 55-year-olds since 2008.”

http://restaurant-hospitality.com/drink-trends/4-ways-restaurant-coffee-evolving

Everyone knows that fall means it’s pumpkin spice season and time for pumpkin pie. Increasingly though, chefs are exploring the other great seasonal culinary options available in autumn. Butternut squash, eggplant, and the herb epazote, all add great seasonal flavor. One way to explore fall offerings is to cook the squash and vegetables like a protein dish.

Key Takeaways:

• Fall means the arrival of pumpkin, but some chefs are turning away from the overload of the orange vegetable and embracing other seasonal flavors.
• In Oakland, California, at the newly opened Oaxacan restaurant Agave Uptown, a fall lineup of flavors highlights produce that Chef Octavio Diaz receives directly from Oaxaca, Mexico, and his local farm in Healdsburg, California.
• Diaz incorporates squash blossoms and the pungent herb epazote into empanadas and molotes

“Fall means the arrival of pumpkin, but some chefs are turning away from the overload of the orange vegetable and embracing other seasonal flavors.”

https://www.fsrmagazine.com/chefs/fall-doesn-t-have-mean-pumpkin

In a blog titled, “5 Important Things to Know About Young Millennials’ Dining Habits,” Mintel researchers found that their desire to seek out unique dining experiences leads this age group “to be more adventurous with their palates, and seek out ethnic flavors like Chilean and Korean, as well as spicy peppers and flavors like jalapeños and chile de árbol.” New York-based NPD Group showed evidence that this was happening in restaurants when it released the results of its 2015 SupplyTrack research.

Key Takeaways:

• New York-based NPD Group showed evidence that this is happening in restaurants when it released the results of its 2015 SupplyTrack research.
• “Hot sauce is clearly part of the American diet, and it’s a food that crosses gender, age, ethnicity and income,” says Annie Roberts, vice president of NPD SupplyTrack.
• Guillermo Pernot believes it. As corporate chef for four-unit, Philadelphia-based Cuba Libre Restaurant & Rum Bar, he sees millennials choosing aggressively seasoned items, and often spicy ones.

“As a result of this shift, chefs and restaurateurs are turning to versatile ingredients like hot sauce to amp up new menu items and satisfy their customers’ craving for more exciting preparations.”

http://nrn.com/uncap-real-flavor/millennial-palate-heats

When it comes to service and hospitality in general there are some particular general differences between the both themselves. There has been some recent and particular insight that has been given into the aspect of the particular differences between service and hospitality in particular and it is important because they can sometimes become confused.

Key Takeaways:

• Looking for resources and visuals to help you do your job better in the restaurant? Everything’s a bit easier to understand when it’s simplified, which is why we created this resource center.
• It includes free downloads and info-graphics that we encourage you to share and come back to visit later to see our latest additions.
• There are those who open a restaurant because they have a passion for food. Others open a restaurant because they have a passion for their culture.

“Everything’s a bit easier to understand when it’s simplified, which is why we created this resource center. It includes free downloads and info-graphics that we encourage you to share and come back to visit later to see our latest additions.”

http://blog.etundra.com/food-service/difference-service-hospitality/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+The_Back_Burner+%28The+Back+Burner%29

In this article we are delighted to find out that coffee actually should be served with dessert rather than after. Certain desserts paired with different brews of coffee can enhance the full flavor of both items leaving your taste buds more than pleased. Pairing coffee and dessert together for restaurants can also boost sales from customers looks for a little something more than their entree.

Key Takeaways:

• Coffee needs to be expertly handled to get the best results, the same way any kitchen uses raw ingredients.
• Interestingly, the pastry chef also discovered that when a coffee displays characteristics of an ingredient, it doesn’t necessarily match well with it.
• coffee can be a high GP sales opportunity for restaurants. We’re working with Sarah as she’s at the top of her game and really understands how products can work well together.

“Coffee being served with dessert instead of after it could soon be a practice seen in more restaurants due to work being carried out by a top pastry chef and a coffee supplier to find the perfect coffee and dessert matches.”

http://www.bighospitality.co.uk/Business/Best-coffee-and-dessert-pairings?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+bighospitality%2Fnews+%28BigHospitality:+Latest+News%29&utm_content=FeedBurner