Bored of bone broth or suffering from edimame ennui? Has the hummus gone ho-hum?
Maybe you’re tired of Whoppers, or you’ve had it with hash browns. Move over McMuffin, pandemic-weary and hungry Americans want a revenge dinner and are looking for the next great cocktail, taco, micro-green or amuse-bouche.
How does hot and candied Nashville bacon, beer shakes and CBD oil sound?
The National Restaurant Association says the foodservice industry is expected to reach $898 billion in sales in 2022, up from $799 billion in 2021 and even more than pre-pandemic sales of $864 billion in 2019. They also report that 51% of adults say they don’t eat out as often as they’d like, up 6 percentage points from before the pandemic. But the cumulative demand for catering services remains high.
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Restaurant operators have had to switch from in-house to take-out during the pandemic, then readjust to supply chain issues the following year.
These days, restaurant operators are on the lookout for premium ingredients that are convenient, popular, readily available, and consistently obtainable. So to please the public and their bottom line, restaurant operators are betting more on sauces, dressings, condiments, spices and spice blends for their versatility in both food and drink, according to a 2022 report on menu trends in QSR and FSR magazines. , covering the quick-service and full-service restaurant industries.
Menu selections will continue to shrink even as operators look to increase the dining experience — premium and practical, but not expansive, according to the report, Making a Mark on Menus, which is sponsored by Megamex Foods, a supplier of ‘Mexican prepared foods. for the restaurant industry. The report uses data from Datassential, a food and beverage market research company.
Global cuisine is gaining ground and younger generations are eating more meat, the report says. New herbs are on the scene and vodka is on the rise.
Ready to move on from cronuts and crunchwraps? Set celery juice aside; bye, acai bowl; goodbye burnt basque cheesecake – you’re kicking kale to the curb and rolling your eyes at takoyaki as you take a page from the soup book. Here are some trending menu items to keep an eye on.
Herbs of trend
Herbs are on the rise. They are easy to obtain or can be grown at home and often have a good shelf life. Some herbs to consider include:
Chervil
A staple of classic French cuisine, sometimes called French parsley, it belongs to the same family as parsley (Apiaceae).
Dukkah
This Egyptian seasoning is usually a mixture of herbs, nuts and spices. It is usually used as a dip with bread or as a topping.
Lemon Balm
Lemon balm has a subtle lemon-mint scent when crushed, adding a citrus flavor to drinks and salads.
the capsule
The round leaves and bright flowers of its garden variety hood are both decorative and edible, adding a peppery flavor to salads.
Pandan
A tropical Southeast Asian plant with subtly fragrant and flavorful leaves, pandan is used for everything from flavoring water and rice to wrapping cooked meat. Restaurant menus grew 6% last year, up 204% over the past four years, according to Datassential.
Burnet
Burnet adds acidity to sauces, soups and salads. It tastes a little like cucumber.
salty
One of the ingredients of herbes de Provence, savory is used as a seasoning for grilled meats and barbecues, as well as in stews and sauces. It is similar to thyme and can be combined with traditional herbs for a peppery kick.
Shisho
Spicy and mint distinctive; (it’s in the mint family) shisho grows well in containers. It is used in Korean, Japanese, Indian and some Chinese cuisine.
sorrel
Sorrel is popular in parts of Europe and India. It adds a tangy, tangy accent to fish, salads, soups and curries.
Trending menu items
According to the QSR Report, here are more items you’ll see trending heavily on restaurant menus in the coming months.
Korean barbecue
Korean barbecue is the next fast-growing global addition. You may see it prepared on a central grill or made right there at your table, shown above.
hot nashville
Hot Nashville fried chicken with its spicy chili flavor has spread like wildfire with a four-year growth rate of 356%, says QSR.
Candied bacon
About 82% of consumers love or like bacon. Add sweet to savory and even 11% of vegetarians and vegans say they love bacon, according to the report.
Hodo Foods
Yuba Noodles
Yuba is made from the cream layer that rises from heated soy milk (tofu skin) according to Hodo Foods. The result is a nutrient-dense, nutty-tasting noodle that’s a popular plant-based choice for soups, salads and bowls.
Non-alcoholic drinks
Lemonade is the big one in this category. The first three non-alcoholic sips are flavored lemonades: strawberry, raspberry and watermelon.
Alabama BBQ Sauce
This is a southern style version of Alfredo sauce. It’s a creamy, tangy, rich white sauce made from mayonnaise, apple cider vinegar, brown sugar, maybe a splash of Worcestershire or hot sauce, and other spices.
Cassava
With new taste, Datassential A starchy root vegetable native to South America, cassava is one of the fastest growing menu additions with a one-year growth rate of over 46% and is found in less than 1% of the menus. Over the last four years, it experienced a growth rate of over 164%.
Cassava, which can be toxic if not cooked properly, is widely used around the world to make everything from alcoholic beverages and potato chips to cakes, cookies and bread made from its flour.
>> Check out: Tasty cities worth visiting for their culinary creativity
CBD oil
In restaurants, CBD can be used to prepare cocktails and beers or desserts by adding a few drops. A report from the National Restaurant Association shows that CBD-infused food and beverages were trending in 2019. The FDA has not regulated its use in food and beverages, but it is offered in most states.
Datassential reports that it has a four-year growth rate of more than 1,523%, but menu penetration is only 1%.
Crab bisque
Crab bisque is an easy, accessible and easily customized menu item.
Flavored bacon
If candied bacon isn’t enough for you, try chili, sriracha, or coffee-flavored bacon. The data says that 38% of men and 27% of women are interested in eating flavored bacon, and it can stand alone or garnish any menu item, from cocktails to desserts.
Gochujang
Gochujang red chili paste is one salty, sweet and spicy fermented seasoning used in Korean cuisine. Datassential reported 20% growth in this condiment by 2021, following a four-year growth rate of more than 179%.
Dressings, condiments and homemade sauces
Original dressings, condiments and sauces are a simple and inexpensive way to add charisma to the dish.
Jackfruit
This versatile fruit brings a meaty, plant-based texture to barbecue, rice bowls, tacos, wraps, pizza, stews and salads.
According to NPR, Jackfruit has a distinctive, musky smell and flavor that some describe as Juicy Fruit bubblegum. And they’re huge—weighing anywhere from 12 to 100 pounds.
Malaysian Laksa
The fast-trending noodle soup typically features thick rice noodles, a base of coconut milk or spicy broth, and topped with chicken, shrimp, or fish.
Non-dairy ice creams and frozen desserts
Made with cashew cream, coconut cream, almond cream, or a variety of other non-dairy sources, more vegan frozen treats are popping up on menus and have limitless scope for creativity.
Oat milk or coconut milk
Both plant-based and non-dairy alternatives, oat milk comes from whole oat grains and adds a creamy texture with a hint of oat flavor. Coconut milk is derived from the pulp of ripe coconuts and has a sweeter flavor and higher oil content.
Premium spirits
Premium tequila, Irish whiskey, cordials, and single malt scotch are favorites that are used not only for drinks, but also for infusing desserts, marinades, and other dishes.
Brittle salty
A cost-effective menu addition, the salty trencadís can be used as an appetizer, bread alternative, side dish or accompaniment.
mr legs
A bit like guacamole and hummus, this Mayan pumpkin seed dip could be the next big contender, the report says, and it’s especially relevant in the colder months.
Brewing blue owl beer
Smoothie Beers
It may sound strange, but beer shakes are gaining traction in fast casual dining. According to Blue Owl Brewing in Austin, Texas, the simplest form of the style is when brewers simply mix in pureed fruit when finishing a beer. It’s a trending choice for those looking for a more textured drinking experience.
More trending menu items
Other snacks that have trended over the past four years include falafel, shown here, round or pastry-shaped fritters made with ground chickpeas common in Middle Eastern cuisine. There’s also fried rice, butter chicken, pork gyoza, mango salad and takoyaki. All of these have low menu penetration and potential for growth, the QSR report says.
