In times of economic uncertainty, the restaurant industry is often hit hard. However, there are steps that restaurants can take to make themselves more resilient to economic downturns. There are several key strategies that restaurants can explore to be more recession-proof.

 

Diversify the menu

One of the most effective ways to be recession-proof is to diversify the menu. Offering a variety of menu items can attract a broader customer base and increase revenue. Restaurants can consider adding more affordable items to the menu, as well as offering healthy options and catering to dietary restrictions.

 

Use data to make informed decisions

Using data to make informed decisions can help restaurants to identify trends, track inventory, and optimize operations. By analyzing data from sources such as point-of-sale systems, inventory management software, and customer feedback, restaurants can make informed decisions about menu offerings, pricing, and operations.

 

Build a strong online presence

In today’s digital age, having a strong online presence is essential for any business. Restaurants can leverage social media, online reviews, and search engine optimization to build a strong online presence and attract new customers. Restaurants can also consider offering online ordering and delivery services to increase revenue.

 

Invest in employee training and development

Investing in employee training and development can help to improve customer service, increase employee satisfaction, and ultimately improve the bottom line. Restaurants can consider offering training programs, mentorship opportunities, and incentive programs to motivate and retain employees.

 

Focus on customer experience

Providing an exceptional customer experience is essential for the success of any restaurant. Restaurants can focus on creating a welcoming environment, providing personalized service, and responding promptly to customer feedback. By focusing on the customer experience, restaurants can build a loyal customer base and increase revenue.

 

Implement cost-cutting measures

Implementing cost-cutting measures can help restaurants to reduce expenses and increase profitability. Restaurants can consider measures such as reducing portion sizes, optimizing inventory levels, and negotiating better pricing with suppliers.

 

Monitor and adjust pricing strategies

Pricing is a critical component of any restaurant’s success. Restaurants can use data to monitor pricing strategies and make adjustments as needed. This can involve adjusting menu prices based on demand, offering discounts during slow periods, and leveraging promotional pricing to attract new customers.

 

Focus on Quality

Investing in high-quality ingredients and prioritizing quality in every aspect of your restaurant’s operations can help you build a loyal customer base willing to spend money on a great dining experience, even during tough times.

 

Embrace Technology

Technology can help restaurants operate more efficiently and reach a wider audience. From online ordering and delivery to digital marketing and social media, leveraging technology can help you reach new customers and reduce overhead costs.

 

Build a Strong Brand

Building a strong brand can help you stand out from the competition and create a loyal customer base willing to support your business during tough times. This involves creating a unique identity, investing in marketing and branding efforts, and creating a memorable dining experience.

 

Streamline Your Operations

Efficiency is critical to surviving a recession. Streamlining your operations, reducing waste, and cutting unnecessary costs can help you maintain profitability even when times are tough.

 

Develop a Loyalty Program

Developing a loyalty program can help you retain customers and incentivize repeat business. Offering discounts, promotions, and rewards for frequent diners can create a loyal customer base that is more likely to continue visiting your restaurant during tough economic times.

 

 

Explore Alternative Revenue Streams

Diversifying your revenue streams can help you weather economic downturns. This can involve exploring catering, hosting events, or selling branded merchandise or ingredients.

 

Manage Your Cash Flow

Proper cash flow management is essential to the survival of any business. By managing expenses, tracking revenue, and forecasting cash flow, you can ensure that your restaurant is financially stable and prepared for economic challenges.

 

In uncertain economic times, having a strategy to minimize the effects of a recession is essential for any business’s success, including restaurants. Doing so and being prepared can make your restaurant more resilient to economic downturns. While there’s no guaranteed way to be recession-proof, these strategies can help you weather tough times and come out stronger on the other side.

 

If you’ve gone out to eat recently, you’ve probably noticed it: paper straws, condiments only upon request, no coffee cup lids, and lots of other subtle changes while you’re dining. Slowly but surely, restaurants have been getting more eco-conscious over the years. State after state is jumping aboard the no-plastic train, reducing or eliminating single-use plastics in restaurants.

 

States with Single-Use Plastic Bans

 

According to the National Conference of State Legislators, eight states have laws eliminating single-use plastics, including California, Connecticut, Delaware, Hawaii, Maine, New York, Oregon, and Vermont. Some states even charge a fee for tax for the use of plastic bags.

In February of this year, New York Mayor, Eric Adams, signed the Intro 559-A, or the “skip the stuff” bill. The bill aims to limit the use of single-plastic items from restaurants by making them available only through a request from customers, says Waste Dive. Instead of automatically including paper napkins, plastic cutlery, and condiments for takeout or delivery, restaurants will help the environment while also helping their bottom line, says the article. The bill was passed in an effort not only to curb the waste in current landfills but for “future generations to come,” said Adams.

The bans don’t stop in New York. Effective May first of this year, the use of all food-service containers, cups, dishes, and cutlery from restaurants in Los Angeles County must be recyclable or compostable, says Spectrum News. The ordinance also includes using “multi-service” utensils and plates in full-service restaurants. The article says the ban will take effect for food trucks next year for farmer’s markets, catering companies, and temporary food facilities in November of next year.

 

Plastic Ban in Los Angeles

 

Los Angeles also has a ban on the sale and distribution of Styrofoam products starting in April of this year, reports Los Angeles Daily News. Styrofoam is not biodegradable or massively recyclable, and the main ingredient of Styrofoam, styrene, has also been classified as a possible human carcinogen, says the article. The ban applies to businesses with over 26 employees in 2023 but will apply to smaller businesses in 2024. This latest act is in response to a world drowning in plastic, said Council President Paul Krekorian, and includes an ordinance of zero waste policy at events and city facilities, says the article.

According to  Local News Matters, Cupertino, California, will also follow in Los Angeles’ footsteps, banning single-use plastics and replaced with fiber-based takeout items made of organic material. The article further shares that compostable takeout containers are included in the ban because the city’s organic waste program does not accept them. The ban took place in September of last year.

These types of laws are helping make our planet greener, and restaurants can have a direct hand in it. Whether you’ve gotten used to paper straws, compostable containers, or limited condiments, a more sustainable dining experience is here to stay and will keep growing. Viability and environmental consciousness are the way of the future for restaurants in America and, hopefully, businesses across the globe.

The restaurant industry is constantly evolving, and we’ll likely see new technologies emerge that will change how restaurants operate and serve customers. Here are some potential technologies that we might see in the coming in the future:

1. Robotics and Automation: We may see more restaurants adopt robots and automation to perform cooking, cleaning, and serving tasks. This can help reduce labor costs and increase efficiency.
2. Virtual and Augmented Reality: Virtual and augmented reality technologies can help restaurants create immersive dining experiences for customers. For example, customers can take virtual tours of a restaurant’s kitchen or view a 3D rendering of a menu item before ordering.
3. AI-powered Personalization: Artificial intelligence can create personalized dining experiences based on customer preferences and previous orders. This can help restaurants improve customer loyalty and increase sales.
4. Contactless Ordering and Payment: With the ongoing COVID-19 pandemic, contactless ordering and payment methods have become increasingly popular. In 2023, we may see more restaurants adopt technologies such as QR codes, mobile ordering, and mobile payment options.
5. Internet of Things (IoT) Devices: IoT devices can help restaurants automate inventory management, food safety monitoring, and equipment maintenance. This can help reduce costs and improve efficiency.
6. Voice-activated Assistants: Voice-activated assistants such as Alexa and Google Assistant can take orders and answer customer questions. This can help reduce labor costs and improve customer service.
7. Blockchain-based Supply Chain Management: Blockchain technology can be used to create a transparent and secure supply chain, allowing restaurants to track the origin of their ingredients and ensure food safety.

 

 

 

 

The restaurant industry is poised for continued technological innovation in 2023 and beyond. Restaurants that adopt these new technologies will be better positioned to compete in a rapidly evolving marketplace and provide superior customer experiences.

Sustainable dining, mainstream therapy, and self-care are a few well-being trends circulating in our culture. Our country craves a better way of life, and healthier minds, bodies, and foods, judging from the trends of the last few years. Our desire to improve our lives is strong, primarily through our diets. A few years ago, meatless alternatives became all the rage as plant-based meat options hit the market. Boca, Impossible, Beyond, and Gardein are just a few of the mainstream, plant-based product options. As 2020 rolled around, with the COVID lockdown, the alternative meat trend hit a record high. Today, as restaurants climb back to their original numbers, plant-based meat may have just been a fad.

 

During the lockdown, when people couldn’t dine out regularly, they began getting bored and started looking for novelty food they could make at home, says Fast Company. Meat alternatives became a “healthy option” allowing everyone a way to eat sustainable, non-farmed meat. When restaurants began opening up again the following year, people started preferring real meat again, said the article, and had grown tired of the “near-meat” taste According to the article, people also became aware of the health benefits, or lack thereof, of plant-based meat.

 

Consumers are Reevaluating “Fake Meat”          

 

The branding and marketing of plant-based meat have been touted as a healthy and tasty alternative to its mass-produced and, in many cases, inhumane counterparts. With sales surging in 2020, many people gave alternative meat a shot, putting it right next to the importance of climate change and animal welfare, says Business Insider. McGraw Hill Education, says the trend even helped address the disrupted supply chain during the lockdown. Their popularity gained so much traction that they even entered fast food and restaurant menus. Burger King still offers their Impossible Burger, and McDonald’s has the PLT (plant, lettuce, tomato) sandwich made with Beyond burger patties. However, recently, people have been questioning whether these sandwiches and plant-based foods are the best options. With “alarmist” and “reactionary” headlines about the processed plant-based meats, says Fast Company, consumers began to get a little spooked, even if it was blown out of proportion, says the article. McGraw Hill says plant-based meats are still more expensive than genuine meat products.

Restaurant Supply Chain Woes

 

As our country slowly returns to health and commerce, the supply chain disruptions have improved. The demand for plant-based meat has slowed, and last year alone, Beyond Meat laid off 20% of their employees, as has many fast-food chains pumped the brakes on their meatless menu options, says McGraw Hill.

 

As for the future of plant-based meat, there are a few theories. Many critics think the plant-based meat trend is fading quickly and will soon be gone; however, companies like Impossible are ramping up to provide more consumer awareness about their products and increasing distribution, says McGraw Hill.

 

One thing is for sure: we may be rethinking meat alternatives, but we become more aware every day of how important our food, our health, and our planet is.

The natural food color market is growing in demand as consumers become more conscious of what they put in their bodies. Natural food colors, such as carotenoids, anthocyanin, and chlorophylls, are derived from plants, fruits, and vegetables. These colors are safe to consume, as opposed to synthetic colors, such as Red 3, Yellow 5, and Blue 1, which can contain chemicals and other additives that may harm people’s health.

 

The natural food color market is projected to experience significant growth in the coming years. This is due to the increasing demand for natural and safe food coloring products, and the growing awareness among consumers about the health benefits of natural food colors. According to a report from Global Market Insights, the global natural food color market size is expected to exceed USD 2.5 billion by 2025, with a CAGR of more than 7% during the forecast period of 2020-2025.

 

Natural Food Coloring

 

Natural food colors are becoming increasingly popular as an alternative to synthetic colors. Synthetic, or artificial colors are made using chemicals, which can be potentially harmful to people’s health. Additionally, synthetic colors can be more expensive than natural food colors, as natural colors are often cheaper to acquire and process. Natural food colors are also more environmentally friendly, as they do not require harsh chemicals or additional processing.

 

Replacing synthetic colors with natural ones and paying attention to the ingredients in the foods you choose to eat, will help reduce how much synthetic food coloring is ingested. Various products, such as baked goods, ice cream, jams, jellies, and smoothies, are made with natural food color.

 

 

Like synthetic dyes, natural food dyes can also give food a unique color, such as purple or green that enhances the visual appetite. For example, a smoothie with natural food colors can look more vibrant and attractive than synthetic colors.

 

Dangers Of Artificial Dyes

 

The most apparent danger when consuming anything that has artificial dyeing is the fact that it, in no part, is naturally made. The Center for Science In the Public Interest says synthetic dyes are made from ‘petroleum-based – chemicals that do not occur in nature.’ The danger lies in not knowing how someone will react to these chemicals once eaten, especially in children.

 

Synthetic food dyes are used on foods that are already deemed unhealthy options, including:

• candy
• certain drinks/ sodas
• pastry items
• baked goods

 

Will you Use Natural Food Coloring at your Restaurant?

 

According to a study by Precedence Research, consumers want the freshest, most organic fruits and vegetables they can get due to how much they contribute to good health and wellness for the body. That is why fruits and vegetables will be the driving force for the natural food color market from 2022 to 2030. The report also said smaller produce stores, farmers’ markets, and other markets selling fruit and vegetables would see this growth even more so because of the likelihood of more accessibility and a focused target audience.

 

Now’s a great time to incorporate those natural food colorings on your menu, whether you create an avant-garde black bun burger using charcoal powder or bake a beautiful purple cake using acai or yam powder. There are many natural food color options available, so let your imagination and creativity run wild!

As we embark on 2023, we look back and reflect on the restaurant trends that dominated last year, how they fared, and what we can anticipate for the year ahead.

 

One trend that gained a lot of attention in 2022 was the rise of ghost kitchens, virtual restaurants that only exist online and do not have a physical storefront. These types of restaurants exploded in popularity during the COVID-19 pandemic as a way for restaurants to continue serving customers while abiding by social distancing guidelines. Ghost kitchens are a successful trend, with many restaurants reporting increased sales and customer reach through this model.

 

Another trend that gained traction in 2022 was the restaurant industry’s focus on sustainability and eco-friendliness. This includes a push towards using biodegradable packaging, sourcing ingredients locally, and reducing food waste. Many restaurants have embraced these efforts and have seen positive responses from customers.

 

Another hot topic in the restaurant industry is the rise of plant-based options on menus. As more and more people adopt vegetarian and vegan diets, restaurants have had to adapt by offering more choices for these customers. This trend has been successful, with many restaurants reporting an increase in sales of plant-based dishes.

 

Overall, 2022 was a year of innovation and adaptation in the restaurant industry. Ghost kitchens, sustainability, and plant-based options have all proven to be successful trends that are here to stay.

 

As we move into 2023, a few trends are expected to shape the restaurant industry in the coming year.

 

One trend expected to continue gaining traction is using technology to enhance the dining experience. This includes the use of mobile ordering and payment systems, as well as the use of artificial intelligence to personalize recommendations for customers. Many restaurants are also starting to embrace virtual reality and augmented reality technology to create unique and immersive dining experiences. Delivery and takeout are likely to remain popular options for diners. Restaurants will invest in technology and logistics to make the process more efficient and convenient.

We may also see a trend towards more casual and interactive dining experiences, such as family-style or communal dining options, as well as a greater emphasis on socializing and entertainment.

 

With more and more consumers looking for plant-based options, restaurants will offer more meat-free and vegan dishes. Expect to see a continued increase in the use of plant-based proteins and alternative meat products. We anticipate an emphasis on health and wellness. As diners become more health-conscious, restaurants will offer more options that cater to specific dietary needs, such as gluten-free, low-carb, and low-sugar options.

 

We anticipate a continued focus on sustainability and local sourcing of ingredients. This includes sourcing ingredients from local farms, reducing food waste, and incorporating eco-friendly practices in their operations.

 

Comfort food will continue to be popular as people seek familiar and comforting dishes during the ongoing pandemic. Expect more classic, hearty dishes on menus, focusing on warming, soulful flavors.

 

 

Overall, technology, sustainability, and innovation will be key themes in the restaurant industry in 2023. The restaurant industry will likely continue to evolve and adapt to changing consumer preferences and trends, creating exciting new opportunities for diners and operators.

Gone are the days of punch cards and membership programs for restaurants. It’s the dawn of a new era of dining that includes extras, games, and loyalty. We’re not going to say it isn’t worth eating out if you don’t belong to a loyalty program, but we are saying it makes it more enticing and fun.

 

Rewards through apps have been a mainstay for a few years now. Some big players include McDonald’s, Taco Bell, and Starbucks. Most recently, though, bigger and smaller chains have been upping their rewards programs, says Nation’s Restaurant News, with nearly 60% of all restaurants utilizing one.

 

The importance of having a loyalty program for a restaurant boils down to repeat customers, says Restaurant News. It’s fantastic to get new customers but to keep them coming back and choosing your place to eat is what makes the programs so valuable. In this digital age, if a customer doesn’t choose you, they’re going to choose from a third party, says the article, because it’s just easy. Since the pandemic began, loyalty programs have been gaining popularity, and the good news is that it isn’t just for the big guys. Small businesses can also gain revenue from these programs and at a relatively small cost, says Restaurant News.

 

One of the smaller chains taking hold of the loyalty opportunity is a New York-based tea concept called Cha Cha Matcha, says NRN. Teaming up with the membership platform, Hang, the tea restaurant is traveling into the metaverse through subscriptions and point systems. Both in-person and online customers can gain rewards for free or access a paid subscription. Customers can unlock rewards like exclusive menu items, raffles, events, and early access to new products in the paid subscription. Cha Cha Match is the first brand to “officially launch a successful Web3-powered loyalty program,” said NRN.

 

Upping their Restaurant Loyalty Perks

 

Upping their loyalty game, literally, is Jimmy John’s, by ‘gamifying’ their rewards, says NACS. In their new app, customers can earn badges to earn food and products from the company. Customers need to purchase 25 Jimmy John’s core menu sandwiches in the latest challenge by March 15th to earn their “Gauntlet Badge.” Earning this will give you a Jimmy Chips beanbag chair. The company, throughout the year, will be releasing new and secret badges to entice customers, says the article, although they may not all be as big as “The Gauntlet.”

 

Chipotle has also joined the ranks of launching a new loyalty program called “Freepotle,” says Chewboom. This reward program offers customers up to ten free “food drops” throughout the year. Customers who are already Chipotle Rewards members will be automatically enrolled in Freepotle and get their first food drop which is either a topping of guacamole or a free side. Those who are not can join by March 6th and get their food drop too. Those free ten food drops throughout the year include (more) free guac, Queso Blanco, chips, drinks, and double protein.

 

Choosing where to dine out these days is about more than just food. It’s about what else you can get for free. With all the competition surrounding loyalty programs and rewards, it’s about enjoying the food you love and earning points to get more of it.

West African cuisine has been trending in the food industry for some time now, and it’s not surprising. It is vibrant and flavorful food, packed full of assorted spices such as ginger, cinnamon, nutmeg, turmeric, and allspice. West African cuisine has a concurrent theme with the ingredients, including plantains, cassava, peanuts, and yams.

West African cuisine is known for its unique flavor and textures, which may explain its growing popularity worldwide. Unlike western foods, dishes are often cooked in a peanut-based sauce, which adds a rich and creamy texture. West African cuisine is also known for its use of ‘soups,’ made with ingredients like tomatoes, onions, and peppers.

A side of rice and plantains often accompanies many dishes. Condiments are slightly different from what Americans expect, such as spicy chili and smoked fish.

 

Traditional vegetables only used on the African continent are paired with every meal. It’s not a commonly known fact or practice by outsiders. These vegetables include okra, used as a stand-alone and a way to thicken soup, along with eggplant, pumpkin, watermelon, and leafy greens.

 

Types of West African Cuisine

 

West African cuisine is incredibly diverse and complex, with each country having its own unique dishes.  A few examples of the types of cuisine you can find in West Africa include:

 

• Fufu – a sticky, pounded starch, usually made from cassava or plantains, served with traditional soups and stews
• Akara – a deep-fried bean cake
• Ewa Agoyin – a popular Nigerian dish that combines boiled beans and stewed tomatoes
• Banku is a fermented corn dough that is cooked and served with soup
• Gari is a cassava flour that is served as a side dish or used as a thickener for soups

Other popular dishes include jollof rice, fufu, egusi stew, suya, and plantain chips.

West African cuisine draws people because of the different ways the food is prepared and seasoned. Here are some other popular West African meals.

 

Jollof Rice

Jollof Rice is a one-pot dish with rice, tomato, onion, and various spices. It is a favored meal throughout West Africa.

 

Fufu

Fufu is a thick porridge made from cassava, yam, or plantain.

 

Kebab

Kebab is grilled meat, usually beef, chicken, or goat.

Suya

Suya is a spicy shish-kebab, made with beef, chicken, or fish.

 

Waka-Waka

Waka-Waka is a spicy stew made with beef, tomato, onion, and peppers.

West African cuisine is becoming increasingly popular as more people are discovering its unique and tasty flavors. The cuisine is a great way to spice up traditional dishes and will surely be enjoyed by anyone who takes the time to explore it.

Stay tuned to our blog for more news on food trends.

 

With a focus on healthy choices, wellness, and variety – some inspiring food and flavor trends are on the horizon for 2022.

Going out to a restaurant is an experience we were deprived of during the pandemic, but in exchange, we have become more creative and experienced in the kitchen and are eager to experiment. When eating out in restaurants now, our taste buds are on high alert to define which flavor, spice, or herb made the drink or dish so we can try and replicate them with our home creations.

Recipes on the internet are available to accommodate our newfound foodie lifestyles. Let’s dive in and see some trends we expect this year.

Flavor Trends: Healthy Herbs and Spices

The priority of health has us focusing on three distinct areas–supporting our immune system, our gut health, and controlling our blood sugars. Throughout the history of the human species, every known culture has used the healing powers of herbs and spices. Here are a few of the more common spices used for health in many cultures.

 

• Cayenne chili peppers contain capsaicin. Studies link capsaicin to reducing pain signals to the brain and are used with arthritis pain and diabetes-related nerve damage. It also reduces the growth of ulcer-causing bacteria by reducing excess stomach acid.
• Cinnamon adds a sweet taste without sugar. Research has linked cinnamon to lowering blood sugar levels, high blood cholesterol, and triglyceride levels.
• Garlic is a dominant ingredient in the Mediterranean diet, which physicians highly recommend. Studies show garlic intake can help keep blood vessels flexible and reduce cholesterol and triglyceride levels.
• Ginger is sometimes recommended by physicians to treat stomach upset, diarrhea, nausea, pregnancy-related and surgery stomach upset, and motion sickness.
• Turmeric reduces inflammation linked to Alzheimer’s disease, depression, and arthritis. Studies also show turmeric has anti-cancer properties.

7 Popular 2023 Spice Combinations

Chefs who know the health benefits of some basic universal spices can combine them to create some fantastic food dishes.

Many of the innovative spice trends of 2022 will carry over into 2023.  It appears these flavors have not run their course.

These are some of this year’s popular combinations with ingredients and uses that can make your cuisine spectacular:

• Baharat: From Lebanon, Syria, Israel, Palestine, and Turkey. There are many variations to add aroma, warmth, and sweetness. Ingredients include black and white pepper, allspice, coriander, paprika, cardamom, nutmeg, cumin, cloves, and cinnamon.

Use to season lamb, chicken, and stews.

• Chinese 5 Spice: (uses the balance of the five flavors: sweet, sour, bitter, salty, and spicy). Ingredients include star anise, fennel, black pepper, cinnamon, clove, ginger, nutmeg, and galangal.

Use on fatty meats like duck, pork, and stews.

• Ras El Hanout: North Africa and Moroccan. (means “head of the shop”) There are many variations of 12 to 30 different spices. Essential ingredients include black pepper, allspice, paprika, coriander seed, cumin seed, clove, cinnamon, cardamom, mace, nutmeg, turmeric, and ginger powder.

Use to season chicken, couscous, lentil soup, and roasted vegetables.

• Garam Masala: From India. Ingredients include cumin, coriander, black cardamom, green cardamom, cinnamon, clove, bay leaf, mace, nutmeg, star anise, black pepper, and fennel seed.

Use in curries, lentils, vegetables, and stew dishes.

• Harissa: North-West Africa, Morocco, Algeria, and Tunisia. Ingredients include red chili pepper, smoked red bell pepper or paprika, garlic, coriander seed, cumin seed, caraway seed, salt, olive oil, and lemon juice.

Season and marinate grilled meats, spice up stews, couscous, and hummus. And scrambled eggs.

• Herbs de Provence: Ingredients include rosemary, savory, oregano, thyme, basil, marjoram, and lavender.

Use in preparation of fish, chicken, and vegetables.

• Za’atar: Levantine cuisine and Mediterranean. Thyme, sumac (or a little lemon zest), sesame, salt, oregano, cumin, black pepper, marjoram, and savory.

Use to marinate fish and other white meat. Season salads, baba ghanoush (eggplant), and hummus, and add olive oil on pita bread.

Popular 2023 Flavor Trends

Exotic flavor trends led the 2022 lists as a nice healthy balance to the spice trends. Vanilla, salted caramel, and milk chocolate are comforting flavors that will always stay popular. Still, some sour and exotic flavors were added to the lists last year.

Lemons, pink grapefruits, and pineapple are still popular, but flavors like lime, yuzu fruit (from East Asia), and clementine have made the list too. Passionfruit, tamarind fruit (from Africa), cranberry, and sour cherry additions create perfect fun drink options.

Some herbal infusions have been keeping things interesting in the drink department. Lavender, chamomile, and mint offer refreshing taste, improved focus, and relaxation.

Chefs have been adding matcha and hemp for a distinguished, healthy flavor to many baking, drinking, and cooking combinations.

These ingredients provide health benefits like reducing inflammation, aiding digestion, and boosting the immune system. Manufacturers have been adding these flavors to enhance the health benefits (and taste!) of products like kombucha, lattes, ice cream, soda, and yogurt.

Health and wellness seem to be the ongoing trend for 2023. Our kitchens are our science labs and are open to all sorts of possibilities and creations. There is something for everyone, and everyone has their take on what their original healthy cuisine will offer.

This year, many in the industry see consumers gravitating toward one healthy beverage in particular: prebiotics.  One of the lasting effects of the pandemic is that consumers are placing a big emphasis on immune health.

With  studies and news reports about the interplay of the microbiome with immune health coming out, it’s easy to see why the prebiotic trend is catching on with consumers.  According to  Grand View Research, prebiotics are projected to see a compound growth rate of almost 15% this year.  Food and beverage manufacturers are capitalizing on this trend by introducing new products infused with prebiotics – like cereal, soda, sparkling water, tea, and other beverages.

Expect even more imaginative prebiotic food and beverage products to be served up throughout the food service industry to satisfy the wellness trend of consumers.

Food and Beverage Products on the Rise

Datassential (a leading food and beverage insights platform) has some strong predictions regarding the food and beverages consumers will seek in 2023.  Using their technology to put a finger on the flavor pulse, they report that consumers will have an increase taste for:

• Mangonada: A frozen beverage, also known as chamango or chamoyada, are a favorite on the streets and beaches of Mexico throughout the summer. They have the salty, spicy, and tangy flavors of Tajin (a chili-lime salt) and chamoy and can be created with any mix of mango sorbet, diced fresh mango, or mango purée.
• Spicy Maple: a flavor or condiment that mixes a fiery kick with maple’s sweet, earthy flavor. Usually, it’s used to flavor foods like meats, veggies, or baked products. Depending on the brand or recipe, spicy maple seasoning may or may not contain ingredients like maple sugar, chili peppers, paprika, and other spices. Spicy maple seasoning is frequently used to grilling marinades, sprinkled over roasted vegetables, or used as a flavor for meats like chicken or pig.
• Ube: a purple yam native to the Philippines,  used frequently in both savory and sweet cuisines. It has a distinct, sweet and nutty flavor. Ube is regularly used in the Philippines to make desserts like halo-halo and ube halaya, a sweet spread prepared from mashed ube and coconut milk.  In some Asian markets, you can buy it fresh – or you can get it is a powdered, frozen, or puree food product.
• Birria: a classic Mexican food dish made with goat or lamb meat, which is marinated in a mixture of chili peppers and spices, and then slow-cooked until tender.  The meat is typically served in a delicious broth or within tacos.  It is renowned for its flavor – which is distinctly rich and spicy.
• Salsa Macha: a traditional Mexican condiment made from a blend of ground chili peppers, nuts, seeds, and aromatic spices. It’s often used to add flavor and heat to a wide range of dishes, including meats, eggs, vegetables, and soups. Salsa macha also has a bold and spicy flavor profile. Its exact ingredients can vary, but it typically includes a combination of dried chili peppers, nuts (such as peanuts or almonds), seeds (such as sesame or pumpkin seeds), and spices (such as cumin, garlic, and oregano). It is typically made by toasting the ingredients in a pan, then grinding them into a paste or sauce. It can be found at Mexican food markets or made at home using a traditional recipe.
• Soju: a Korean alcoholic beverage made from rice, wheat, or barley. It’s the most popular alcoholic beverage in South Korea – often consumed with Korean barbecue food or fried chicken. Soju has a smooth and subtle flavor.
• London Fog:  hot beverage made with Earl Grey tea, steamed milk, and vanilla syrup. It’s essentially a latte made with Earl Grey tea instead of coffee. The London Fog originated in Vancouver, Canada.
• Ranch Water: an alcoholic beverage made with tequila, lime juice, and Topo Chico.  Some preparations of it include cucumber, jalapeno peppers, or cilantro.
• MSG: a flavor enhancer for savory dishes. It’s naturally found in many foods – like cheese, tomatoes, and mushrooms.
• Verjus: a type of tart juice made from unripe grapes. It has a light, greenish-yellow color and a mild, slightly sweet and sour flavor which is less intense than vinegar. In fact, it’s often substituted for vinegar to add a sour and acidic flavor to food dishes – especially salads. Verjus is commonly used in French and Middle Eastern cuisine. It can be found at specialty food stores or online.
• White Coffee: a type of coffee made with beans which have been roasted to a lighter degree than regular coffee beans. As a result, it has a milder flavor and a lighter (or whiter) color than regular coffee. White coffee is often preferred by those sensitive to the acidity of regular coffee or who prefer a milder flavor. Expect white coffee to show up in the popular flavored beverages – like lattes and cappuccinos – of coffee houses near you.
• Savory Granola: a mixture of nuts, seeds, and grains – similar to regular granola, but with a savory flavor profile. Savory granola is typically made with ingredients such as oats, nuts (such as almonds or pumpkin seeds), seeds (such as sunflower seeds or sesame seeds), and spices (such as cumin, paprika, or chili powder). It becomes savory when the flavors of  garlic, onion, or herbs are added to it.  Plus, savory granola may include foods like cheese or dried fruit for added flavor.
• Pickled Strawberries: strawberries which have been preserved in a vinegar-based brine. They can add a tangy, sweet, and sour taste to many food dishes – including salads, sandwiches, or charcuterie boards. Pickled strawberries can be found at specialty food stores or made at home using a simple brine of vinegar, sugar, and spices.
• Cherry Blossom: also known as sakura in Japanese, the flower of cherry trees that bloom in the springtime.  Cherry blossoms can be used in a plethora of food dishes – including breads, pies, cakes, cookies and jellies.  They have a delicate flavor that’s been likened to the flavor of green tea.  Salted cherry blossoms can have a slightly spicy flavor profile – close to the spices of cinnamon and cardamom.
• Sisig: a popular street food in the Philippines made with diced or minced pork and seasoned with spices, vinegar, and citrus juice. It’s typically served as a topping for rice or as a filling for tacos and sandwiches. Sisig is known for its bold, savory, and slightly sour flavor.  Often, fresh herbs and spices (like garlic, ginger, and chili peppers) are combined with it to add additional flavor.
• Black Tahini: a type of tahini made with black sesame seeds instead of the traditional white sesame seeds. Tahini is a condiment made from ground sesame seeds often used in Middle Eastern and Mediterranean cuisine. It has a creamy, nutty flavor.  Black tahini has a slightly sweeter and nuttier flavor than white tahini. It is also darker with a deep, rich, and slightly smoky flavor. It can be featured in several food dishes – within dips, sauces, dressings, or toppings for meats, vegetables, or grains.
• Chestnut Flour: a type of flour made from ground chestnuts – an especially popular food ingredient in Tuscany.  There it’s used to make traditional dishes such as castagnaccio, a type of chestnut cake. Chestnut flour has a sweet, nutty flavor and a slightly gritty texture –  similar to whole wheat flour. It’s naturally gluten-free, making it a wonderful  alternative for people with gluten intolerance or sensitivities. . It can be mixed with other flours to add flavor and texture to baked goods.  It can be also be used to coat meat and vegetables.

 

Menu Innovation and Engineering with Synergy Restaurant Consultants 

As you can see, the trends in flavors and spices this year are as vast as they are exciting.  To be at the cutting edge of the industry, you’ll need imagination and innovation while using these up-and-coming flavors in your dishes.  This is a fantastic way to delight your guests’ taste buds and spur those on the search for the hottest food trends to visit your business.

If you seek professional consultation on your restaurant menu, please reach out to Synergy today!

 

The big buzzword over the last few years has been “health.” People everywhere have become more aware of their overall physical health. While a select group has always been aware of their physical well-being, a larger group has found a renewed focus on health.

The COVID-19 pandemic forced everyone to reexamine how they treat their bodies. It’s a good trend that doesn’t seem to be short-lived. But instead it is a growing trend in both general foods and restaurants. People are looking for immune-boosting foods everywhere.

What are immune-boosting foods?

What are immune-boosting foods, and why are they so popular? Immune-boosting foods are fruits, vegetables, spices, and herbs packed with essential vitamins and nutrients.

When these foods fuel our bodies, they can more easily absorb and use those essential vitamins and nutrients to help strengthen and sustain our immune systems.

The best news? There are dozens and dozens of different immune-boosting food options, so even the pickiest eater will find something delicious and healthy.

Common Immune-Boosting Foods

When you hear the term “immune-boosting,” you might have a few stand-by foods that come to mind. Many people think of oranges for vitamin C or probiotic-filled yogurts. These great options can improve immune function, but there are dozens more.

Beta-Carotene

Foods like carrots, mangos, tomatoes, and leafy green vegetables are packed with beta-carotene. Beta-carotene is vital to many body systems, especially for a strong immune system. Beta-carotene works to make vitamin A or retinol.

Vitamin D

Vitamin D is another vital ingredient when looking to improve your immune system. The body uses vitamin D to resist and fight off different bacteria and viruses that can cause illness.

Protein

Whether it comes from plant or animal sources, protein is a great nutrient to help boost your immune system. Protein sources are made out of amino acids. These acids include components like T cells, B cells, and other antibodies that act as first responders when fighting an infection.

The desire for these immune-boosting foods is everywhere. Not only are people shopping for them on their weekly grocery store trip, but people want to see more of these options in the restaurant and take-out food options, too. Restaurants looking to add plant protein to their menus can use protein from soy, peas, tofu, nuts, quinoa, legumes and seeds.

At the Grocery

Grocery stores and product developers are feeling the immune-boosting trends. A recent study showed that nearly 80% of American adults seek foods that support their immune health. So grocery stores, and the companies that supply their foods, are looking to stock the shelves.

Manufacturers and product developers are taking this in stride. Take Activia, for example, a well-known yogurt company. Activia has created and released a new yogurt product packed with more than a billion probiotics in the last year alone.  This, and other products like it, are full of immune-boosting vitamins like vitamins C and D and zinc.

Other companies are also taking a hard look at their products and ingredient lists. They’re looking to revamp or improve their products to meet the growing demands of immune-boosting foods and products.

In the Restaurant

And the trend continues when people dine out, too. Restaurant goers are looking for ingredients that help their immune system function at its best.

One interesting development is in drinks. People want to see those immune-focused ingredients – vitamins, herbs, antioxidants – in their drink choices. Restaurants can make a big splash by offering these ingredients without sacrificing flavor and creativity.

 

Customers love immune-boost add-ins. Drinks like smoothies and coffee can be easy vehicles for a serving of spinach and kale or some of those liquid supplements.

And it’s not just in more traditional dine-in restaurants. Even smaller operations — like express or pop-up shops in established stores or on college campuses — need to include more whole foods, including dark vegetables, fresh fruits, whole grains, and a wide variety of herbs.

The healthy food kick is here to stay, and everyone is taking notice. People everywhere want healthy food that tastes good and keeps them moving through cold and flu season and beyond! We definitely see immune-boosting foods continue to trend into 2023.