New salad dressings may come and go, but classic ranch is here to stay. “Ranch flavor is the Swiss Army knife of salad dressings. It dresses salads, gets kids to eat their vegetables, and adds oomph as an ingredient; all reasons why it is the top ready-to-use dressing flavor shipped to foodservice outlets,” reports The NPD Group, a leading global information company.
According to Mintel, for menu items tracked in Q3 2014, ranch dressing appears along with 30% of sandwich offerings and 37% of meat offerings (think buffalo wings and chicken fingers).
You can buy it in a bottle, sure, but why not leverage the house made trend by whipping it up yourself with Foothill Farms Ranch Dressing Mix? Buttermilk is the go-to ingredient to add to the mix, however it’s not always practical to keep on hand just for making dressing. Never fear. Here are two alternative ways you can create the traditional ranch flavor everyone craves with ingredients you already have on hand.
Sour Cream & Mayo
Make a hand-crafted thick, rich and creamy dressing perfect for salads, dipping sauces and sandwich spreads with sour cream and mayo. Get the full recipe.
Greek Yogurt & Mayo
Give guests the Greek style dressing that’s so trendy now without buying another SKU. Just add nonfat plain Greek yogurt and mayo to the mix. Get the full recipe.
As a foodservice professional, how do you tap into specific regional dishes that may be unfamiliar to your own local cuisine?
One of the greatest attributes of our great American food nation is the variety and quality of its distinctive regional cuisines. Think of a state and you’ll likely think of a dish for which it is famous. It’s this specific regional appeal that consumers are looking for. What are some great ways to add some regional flare to your menu? Come with us on a trip across the U.S.
Starting in the northeast, explore the many variations of clam chowder with New England Clam Chowder , a cream based soup with clams, seafood, and savory potatoes. Manhattan, Rhode Island and New Hampshire each have their own unique regional flavor. Seldom do you think of Maine without picturing a plastic bib with a giant, red lobster on front. Although traditionally steamed or boiled and presented on a platter, it is also an attractive ingredient in pastas like Lobster Mac & Cheese.
Massachusetts brings us Boston Baked Beans and New Jersey lush cranberries. Side dishes of signature baked beans or foods utilizing cranberries or cranberry sauce are favorites year-round. Cranberry Nut Bread Pudding is a nice dessert to make a guest’s mouth water.
Two foods that want to claim territory are pizza and wings. A special crust, sauce, or topping will add signature to the menu. Up North, the menu features classic New York Style pizza which is a thin, hand-tossed crust pizza with gooey mozzarella cheese and tomato sauce. New Yorkers often buy this favorite by the slice then fold it in half and eat it like a sandwich. Buffalo offers its famous hot wings which consist of a deep-fried, unbreaded wing coated in vinegar-based cayenne pepper hot sauce and butter served alongside celery sticks and blue cheese dressing.
Moving your menu to Philadelphia allows you to showcase the popular Philly Cheesesteak sandwich with its thinly sliced steak, grilled onions and peppers, served on a roll and topped with melted cheese. This versatile sandwich can become a favorite anywhere in the nation!
Midwest cuisine brings out the barbeque fan in all of us with its delicious BBQ varieties. Missouri is home to two styles of BBQ: Kansas City and St. Louis style barbeque. Kansas City BBQ uses a variety of meats including pulled pork, ribs, beef brisket, chicken, and turkey that are cooked with sweet tomato and a thick molasses base BBQ sauce. Kansas City’s specialty is called burnt ends, which are the extra crispy tips of cooked beef brisket. St. Louis BBQ features thick-cut pork shoulder steak, which is slathered with a tomato and vinegar BBQ sauce of a thinner and less sweet consistency than Kansas City sauce.
The “Windy City” of Chicago offers a hearty Chicago style deep dish pizza which is made in a cast iron pan dusted with cornmeal. The crust is placed inside to cover the entire bottom and sides of the pan and cheese is sprinkled directly onto the crust followed by meats and vegetables. Smooth tomato sauce is poured over the top before baking and the end result is nothing short of fabulous.
Bring the heart of the South into your kitchen with some Southern regional favorites. Grits, a traditional southern dish made of hominy (ground corn) is made into a porridge. While popularly served for breakfast, grits can be flavored with butter, sugar, or syrup. However, grits are no longer just a breakfast food and have found themselves on the dinner plate, especially when cheese is added. Grits are also commonly used to accompany shrimp as a side dish. Another true Southern favorite is Chicken fried steak or “Country” fried steak, a steak that is breaded and fried like southern fried chicken. Chicken fried steak is served with a country gravy poured over it.
Explore New Orleans cuisine on your menu by featuring the Creole or Cajun styles developed in this area, the history of which helps us understand the differences between the two. Creole cuisine is a blend of French, Spanish, Native American, and African traditions and is seen as fancy, classical cuisine because of the aristocratic lineage. Creole cuisine uses fine ingredients, like shrimp and oyster, as well as ingredients that are not native to the region. In contrast, Cajun cuisine uses a simpler more rustic style of food, with entire meals often made in one pot. Wild game like rabbit, duck, crawfish, and alligator are often used in Cajun cooking as these dishes rely on more of the plants and animals native to the region. Cajun cuisine also tends to be spicier than Creole cuisine.
TEXAS (The debate is still out – West or South)
Let’s steer our menu over to the great state of Texas and explore Chili con carne. Chili cook-offs are so popular because there are so many ways to prepare and enjoy chili, and everyone seems to have an opinion. The only ingredients allowed in true Texas chili are chunks of slow cooked steak, chili peppers, cumin, and other spices and this version does not add beans. Sweeter spices like cinnamon and allspice, which are common in Cincinnati chili, are not added to Texas-style chili. A cheesy variation of chili is the addition of creamy melted cheese to create Chili Con Queso. Along with chili recipes are Tex-Mex recipes, which are the fusion of American and Mexican cuisine. Combining flavors from both sides of the border, Tex-Mex meals include nachos and fajitas.
California is famous for the avocados grown in the Southern regions and currently produces 95% of the national avocado harvest. This fruit has surged in popularity because of its distinctive flavor and nutritional value, including high dietary fiber and protein. Our Mexi-Cali Cobb Salad with Avocado Ranch Dressing recipe is a light, delicious dish that takes advantage of this California gem. Speaking of ranch dressing, the West also boasts the ever-popular Ranch dressing which was invented in Santa Barbara in the 1950s and has become the most popular salad dressing across all states. The creamy dressing, typically made from buttermilk, sour cream, yogurt, onions, garlic and other seasonings can not only be used as a dressing for salads, but also as a dip for chips.
We can’t leave California without visiting Northern California’s wine country. Combine a dry, white wine with butter and Monterey Jack cheese for a delightful sauce to adorn fresh caught seafood like sea scallops.
As a foodservice professional, how do you tap into specific regional dishes that may be unfamiliar to your own local cuisine? Foothill Farms® dry-mix, speed-scratch products will help you do just that. From New England clam chowder to Tex-Mex dishes, our products and recipes will help deliver consistent, flavorful dishes no matter what region your menu features on any given day.
With more than 80 dressing recipes online, Foothill Farms® offers operators unique salad dressing, sandwich spread and dipping sauce inspiration to satisfy patron cravings while allowing operators to make top dressing menu claims including—freshly made, signature and house.
Think of everything that tastes better with Ranch Dressing? Wings, salad, wraps, sandwiches, raw veggies, pizza…The applications are endless. Expand dressing variety to Caesar, Blue Cheese, Italian, Honey Mustard and 1000 Island and you can envision the possibilities! With more than 80 dressing recipes online, Foothill Farms® offers operators unique salad dressing, sandwich spread and dipping sauce inspiration to satisfy patron cravings while allowing operators to make top dressing menu claims including—freshly made, signature and house.
Recently, Foothill Farms tapped into Pinterest, a popular social media site known for showing off unique ideas, beautiful photography and culinary creations. With over 20 boards and 280 pins, the recipe collection is vast and designed to help chefs find taste-tested recipes quickly and easily with just a couple clicks of the mouse. Just added are recipes using Foothill Farms 1000 Island / Honey Mustard Dressing Mix #V405. Find recipes for Wow Sauce, Super Wow Sauce and Asian Dressing on the Dressings board.
Most Foothill Farms® salad dressing dry mixes are designed to be mixed with buttermilk and mayonnaise. If a chef doesn’t want to use this ingredient, no fretting necessary! Our dry mixes are versatile and can also be mixed with a combination of sour cream, mayonnaise and water without compromising flavor. Another non-existing compromise is shelf and refrigerated storage space. Dry mix is known for allowing operators to only mix what they need when they need it. The expiration date on the dry mix packaging is 12 months.
We’re slightly biased but we would love to hear your feedback on our dry mixes. Please let us know your culinary experiences with dry salad dressing mix. Feel good making your dressings from “speed scratch”.
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.
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.
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.
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.
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.