5 Must-Haves for a Successful Holiday Season for Foodservice – A Guest Blog By Chef Martin

Your customers are not looking for a lot of new trends at Christmas. At best, they might look for a spin on a traditional dish. The winter holiday season is all about memories, and for chefs, that means dishing out the classics. Here are five do’s and don’ts for menu planning and making your operation a destination for memorable holiday traditions.

1. Stick to the holiday classics

No holiday menu is complete without “roast beast.” My choice would be a standing rib roast with rich beef gravy and roasted or seasoned mashed potatoes. You can put a new spin on this classic favorite, but don’t encroach on the soul of the dish and take it too far off base that patrons don’t recognize it as a holiday favorite.

2. Get creative with sides

There are opportunities to incorporate new flavor profiles with side dishes, like stuffing, sweet potatoes and vegetables. It can be as simple as getting creative with seasonings, sauces, and flavored butters. Cranberry sauce is crying out for reinvention. When you add a spicy seasoning, you can give cranberry sauce new dimension that’s right on cue with the sweet heat trend.

3. Warm things up with beverages

Fortified wines are always very popular during the holiday season. You can also drive traffic by offering a hot beverage station with flavored teas, rich mochas, spiced ciders, or hot toddies.

4. Go indulgent for dessert

My favorite dessert is minced pie, although Gingerbread bread pudding or Egg Nog bread pudding would run a close second. Bread puddings are a great way to put an unconventional twist on a traditional dessert; and they are a great way to utilize leftover bread and rolls

Chef Martin Experiments with Flavor
Chef Martin, Corporate Executive Chef for Kent Precision Foods Group

5. Keep the décor simple

A good bottle of single malt whiskey with a red bow is usually ambience enough for me.

Gluten-Free Infographic Helps Foodservice Operators Offer New Menu Items

Foothill Farms® created an infographic titled A Foodservice Guide to Gluten Free. The infographic informs restaurant owners about the importance of offering gluten-free menu items. It contains relevant data from leaders in the foodservice and research industries illustrating trends in dining behavior, popular gluten free menu items, and tips to ensuring a gluten free dining experience.

The gluten-free eating trend is on the rise and restaurant owners and chefs are taking note. More and more people are eliminating gluten because of dietary restrictions or lifestyle choices. One in every 133 Americans has Celiac Disease, an autoimmune disorder triggered by consuming gluten protein. Because of this statistic, we created an infographic titled “A Foodservice Guide to Gluten-Free“. The infographic informs restaurant owners about the importance of offering gluten-free menu items. It contains relevant data from leaders in the foodservice and research industries illustrating trends in dining behavior, popular gluten-free menu items, and tips to ensuring a gluten-free dining experience. The infographic also details a new FDA regulation that determines how much gluten can be in a product before it can legally be labeled gluten-free as well as details on cross-contamination in kitchens.

FDA regulations enforce proper gluten free labeling
Celiac Disease Statistics

Gluten is a protein found in wheat, barley and rye. If a person with Celiac or gluten-sensitivity chooses a dish at a restaurant that is labeled gluten-free, they do so for health reasons. If they get sick with symptoms similar to a gluten reaction, they will likely not return for a second dining experience. Secondly, if a family member is gluten-sensitive or has Celiac Disease they are likely to influence dining decisions. We offer 67 gluten-free products, including mixes for dressings, gravies, sauces, soup bases, cheese sauces, seasoning and desserts. Recently, our marketing staff created an easy reference sell sheet for operators wanting to offer gluten-free menu items which is located under the resources/marketing materials tab on our home page. For K-12 customers, our gluten-free sell sheet has been expanded and targets a wider scope of dietary restrictions. The “Kids’ Allergens, Intolerances and Special Diets” sell sheet features Flavorwise™ products in an easy chart that showcases gluten-free products as well as products free from nuts, crustaceans, lactose, HFC, no added MSG and vegetarian products. It is also housed under the resources/marketing materials tab on our website.

We hope that our infographic is helpful to you! That’s why we created it!

Increase Sales with Gluten Free Menu Items
Trends in Gluten Free Menu Items

 

It’s Time to Dress It Up For Business: Is Your Salad Ready?

New research shows that opening the door to the thriving soup and salad market can bring in additional sales. Technomic, a leading research group for the foodservice industry, found that 43% of consumers chose a certain restaurant based on their salad options alone. It is important for us in the foodservice industry to recognize these emerging trends so that we stay informed and offer what today’s consumer is demanding.

Fast casual restaurants, the fastest growing segment of the restaurant industry, have profited from offering “Signature Salads”. Salads encompassing exotic lettuces, meat or seafood toppings, nuts and berries, and a wide variety of cheeses suggest higher-quality ingredients; giving off the aura of nutritious and satisfying. Another key part of the emerging demand for salad is for the flavorful dressings that compliment them. Dressings are no longer relegated to “on the side” but instead have become the cornerstone of a salad.

Asian Chicken Salad
Asian Chicken Salad

Ethnic offerings entice tired palates to try an alternative twist to a safe favorite. For example, Foothill Farms® Avocado Ranch Dressing elevates the ever-popular ranch to a more complex, gourmet offering. This dressing compliments the Mexi-Cali Cobb Signature Salad, a blend of fresh baby spinach leaves, black beans, grilled shrimp, and pureed avocado. A second signature salad utilizing Ranch Dressing as a base is the popular Asian Salad. Our Wasabi Ranch Dressing gives romaine lettuce, grilled or smoked chicken, cilantro, wonton strips, purple cabbage, and sesame a spicy kick (another trend for 2014)! If peppery makes you cautious, chefs use our 1000 Island or Honey Mustard Dressing mix to create an Asian Dressing that gives taste buds a sweeter, honey-ginger fix. Another “Signature Salad” that pleases the less adventurous eater while still encouraging the desire to branch out is a steak, ham, or bacon topped salad. These salads draw guests looking for lower carb options but who aren’t ready to sacrifice the “meat” on their plate. Foothill Farms® Blue Cheese Dressing drizzled atop mixed herbs, roasted red peppers, provolone cheese, red onions, seedless cucumbers, and sliced cherry tomatoes, adds just the right amount of hearty and tangy to satisfy the inner lumberjack.

Steakhouse Blue Cheese Dressing
Steak Salad with Blue Cheese Dressing

Last but certainly not least, especially with the growing trend of vegan and organic-demanding consumers, is the vegetarian garden salad. Fresh from the farm rules the day when salads offer a variety of lettuces, herbs, peppers, mushrooms, berries, fruits, onions, and squash. Our Lido Italian Dressing & Seasoning mix allows you to create your own “Signature Dressing” by adding your choice of vinegars – wine, balsamic, or white. If your goal is green (no pun intended), adding “Signature Salads” to your menu is a sure way to tempt your patrons’ taste buds and keep them coming back for more! Using dry salad dressing mixes like Foothill Farms®, allows foodservice professionals to create multiple varieties of gourmet. For more salad recipe ideas, please visit http://www.foothillfarms.com/recipes.

Strawberry Spinach Salad with Raspberry Vinaigrette
Raspberry Vinaigrette served atop fresh strawberries on a bed of spinach leaves

Healthier Choices with Flavorwise™

It’s not just about doing the right thing, it is about embracing it! Meaning we all know that eating healthy is the right choice for our bodies but unless we do it, it’s just talk. As foodservice professionals, we want to walk that walk with our customers and our customers’ customers.

Foothill Farms® Flavorwise™ products were created to help reduce sodium, trans fat, saturated fat, calories, cholesterol and MSG on restaurant menus. Many products are gluten-free. We want to help our customers meet school and healthcare nutritional guidelines as well as support restaurants that desire a lighter menu. Currently, there are 29 products that house the green Flavorwise™ flag.

According to a recent study by The Port Washington, a N.Y.-based market research firm, menu innovation and older consumers’ increased spending are among the top 10 trends shaping the restaurant industry in 2014.

29 products house the green Flavorwise™ flag.
Reduce sodium, trans fat, saturated fat, calories, cholesterol and MSG on restaurant and K-12 menus.

Our country’s aging population is not cooking. They are going out for meals which translates to our responsibility to meet their dietary restrictions or special diets. Many seniors are watching their cholesterol, blood pressure, blood sugar, as well as overall fat content and calories. Paying attention to the trends, restaurants can attract repeat business by posting nutritional information (calories, sodium, fat) on their menus or by offering a special “healthful” menu section for those conscious of their diet.

“Consumers’ interest in healthful meal options is tied to the health needs of boomers and older individuals, the growth in ethnic groups accustomed to fresh food preparation, and greater awareness of the need for and benefits of healthful eating among younger patrons. As an example, NPD found a growing number of consumers who prefer gluten-free foods, not because of required dietary restrictions, but because of the benefits of overall more healthful eating.” (Ruggless, 2013)

Expanding our sauces, seasonings, salad dressings, and gravies within the Flavorwise™ label allows foodservice operators to explore healthier versions of their current menus without sacrificing taste or having to leave Foothill Farms® for a different brand. We’ve got “healthy” covered! For more information on Flavorwise™, please contact your foodservice broker or contact us.

Ruggless, R. (2013, December 16). 10 trends shaping the restaurant industry in 2014. Retrieved from Nation’s Restaurant News: http://nrn.com/food-trends/10-trends-shaping-restaurant-industry-2014?page=1