Our Top 5 Foodservice Trends for 2015

As a leader in foodservice manufacturing, it’s our job at Foothill Farms to stay on the forefront of what people crave. Here are our thoughts on five menu trends we expect to grow in 2015.

Written by Melissa Caringer, a food and fashion freelance writer www.linkedin.com/in/melissacaringer

As a leader in foodservice manufacturing, it’s our job at Foothill Farms to stay on the forefront of what people crave. So we took a look at which of our products have been flying off the shelves, where the overall industry is moving and what our customers are requesting most. Here are the five trends that bubbled up to the top for this year.

1. Reinventing Ranch

Easy Prep. Endless Possibilities.
Easy Prep. Endless Possibilities.

Ranch is the “girl next door” of dressings. Friendly and familiar by day and surprisingly irresistible when prepped for a night out. “Ranch has an incredible opportunity to be redefined and made (or modified) in house. It can be completely reinvented and used to spice up an old favorite or familiarize a new concept,” Jorge Cespedes, research and development chef at Food IQ, told Flavor & The Menu. And it’s not just about taking salads to the next level. An upgraded ranch dressing can be your signature sauce offered on sandwiches, as a pommes frites or kale chip dip, drizzled over soups or as a taco topping.

The possibilities for ranch dressing mix-ins are endless, but going with of-the-moment flavors is an easy way to get noticed. Add some locally grown mint for a refreshing twist, or blend in a superfood like avocado. Give it a hot hit of wasabi or go bold with regional barbecue sauce. Find inspiration and recipes for Curry Ranch, Thai Ranch, Mango Habanero Ranch and more here.

2. Comfort Meets Adventure
Asian and Latin cuisines have trended for years. Why? They infuse a sense of comfort with an invitation to explore. Brothy pho soothes. Slow-cooked carnitas are the epitome of soul food. Meanwhile the exotic marriage of spicy and sweet or smoky and herbaceous lures our palates east and south. In 2015, look for the breakout of Korean, mainstreaming of Vietnamese and upscaling of ramen noodles, according to Technomic. And ever-popular Latin flavors will see in uptick in breakfast offerings, predicts the National Restaurant Association.

All you need is Sweet Thai Style Chili Sauce mix, hot water and a whisk.
All you need is Sweet Thai Style Chili Sauce Mix, hot water and a whisk.

It won’t just be ethnic restaurants capitalizing on this love affair with Asian and Latin flavors. They’re hitting the mainstream with huevos rancheros on breakfast menus and ramen nights at corner restaurants. Any operation can get in on this trend with the right sauces and seasonings. Get tips on easily adding Sweet Thai Chili condiments, Mandarin Orange Chicken and more to your menu here and find Charro Beans, Orange Chile Brownies and others here.

3. DIY Health
“What do you have that’s healthy?” Is this person looking for something that’s gluten free? Fat or preservative free? Farm-to-table? Made with whole grains or superfoods? Low sodium or high nutrient? Real food? Today what is considered healthy can vary drastically from person to person. It may be about food they think is good for their bodies or food that makes them feel good about themselves. That’s why 2015 is all about a DIY approach.

Mix greek yogurt with Cilantro Lime Rice Seasoning for a great tasting fish taco!
Mix greek yogurt with Cilantro Lime Rice Seasoning for a great tasting fish taco.

According to Food Genius, the better-for-you movement has yet to lose steam and is now being complemented by another Millennial-driven trend: customization. So let diners choose from a variety of offerings that cover one or more health concerns. Some of the dishes you already serve may work perfectly as-is. Just start calling out their benefits on your menu (eg, That mac and cheese is already vegetarian). Another quick way to get (and stay) on the radar of today’s health-conscious guests is using sauces and seasonings like Flavorwise to help meet health concerns without sacrificing flavor.

4. Back to Scratch

Back to Scratch
Back to Scratch

Get ready for a sweeping movement back to scratch cooking. It’s all about balancing food and labor costs with preparing home-style dishes back of house. Particularly look for schools to go in this direction as they cut back on reheating processed foods and do more themselves. The challenge will continue to be labor restraints.

There are various schools of thought on overcoming this challenge. Some believe that it’s about investing in new equipment. Others, like the principal of Food Systems Solutions LLC Kate Adamick, say “Most school district food service departments don’t need a bigger labor force to return to scratch-cooking, they need a better trained labor force.” Some combination of equipment, labor, training and the right products is likely where the sweet spot lies. Check out Foothill Farms sauces and seasonings to quickly and affordably transform whole foods into mouthwatering, scratch-made dishes.

5. Think Small

Diners will continue to order them instead of entrées this year, making their meals three plates instead of one.
Diners will continue to order them instead of entrées this year, making their meals three plates instead of one.

From tapas to dim sum, small plates are still big news. Diners will continue to order them instead of entrées this year, making their meals three plates instead of one. The low-commitment, high-flavor bites satisfy cravings for variety and create a social, sharing experience. They also allow chefs to stretch their legs and dabble in a variety of global flavor palettes.

One innate challenge of small plates is that the variety of menu options may mean a need for additional prep and ingredient storage areas. Depending on the complexity of the dishes, more staff may be required too. That’s why sauces and seasonings that bring a big dose of flavor to small plates with little prep or storage will be your best friend in 2015. For small plate ideas, click here.

Melissa is a food and fashion freelance writer currently based in Milwaukee, WI.
Melissa Caringer

Melissa is a food and fashion freelance writer currently based in Milwaukee, WI. Since 1998, she has written about up-and-coming food trends, shadowed chefs, participated in focus groups and tasted her way across the country in search of the best bites. If you have a question for Melissa or Foothill Farms, please leave us a comment below.

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

 

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