With the start of a new year—and a new decade—comes the time to evaluate what’s hot in the world of foodservice. To kick off our 2020 newsletters, the team at Conagra Foodservice is here with an overview of five trends we think will be making a huge impact in the year to come. Read on for our take, along with menu examples, key insights and recipe inspiration that you can bring to your own operation.
Trail Mix Chocolate Bark
Top dark chocolate bark with gluten-free Udi’s® Au Naturel Granola, dried fruit and DAVID® Pumpkin Seeds for a delicious sweet and savory snack. View Recipe
Maple Energy Bites
A combination of gluten-free Udi’s® Au Naturel Granola, almonds, coconut, dried cranberries and plums, dark chocolate and Mrs. Butterworth’s® Original Syrup make these treats the perfect morning pick-me-up. View Recipe
Consumers are snacking more now than ever—and while foodservice snacks account for a relatively low share of the overall snacking picture, there’s a significant opportunity for operators to capitalize and grow the category. Consumers are showing interest in snacks that strike a balance between being healthy, filling and flavorful—and snack demands differ by generation. Baby Boomers are looking for high-fiber options, Gen X prefers low-fat, and Millennials and Gen Z’ers crave high-protein foods.*
*Mintel: Snacking in Foodservice – US, January 2019.
Little Beet Table (New York City, NY)
Sunflower Hummus: with za’atar, herbs and grilled pita
Crabless Cake with Cauliflower Risotto & Caramelized Mushrooms
A bed of savory riced cauliflower with garlicky spinach and caramelized mushrooms, topped with a crispy pan-seared Gardein® Crabless Cake. View Recipe
Ultimate Burger
Our Gardein® Ultimate Burger might be plant-based, but it delivers the aroma, taste, texture and appearance of a real beef burger. It’s made from pea and wheat protein, with no soy ingredients. View Recipe
As more plant-based meat alternatives appear on menus, the consumer expectation for great taste continues to grow. Innovative burgers have laid the groundwork, and even more plant-based sausage, poultry and fish options are on the horizon. Chefs are taking on the challenge by creating dishes that appeal to everyone from the strictest vegan to the curious omnivore—and the results are delicious! More consumers are reducing their meat consumption for environmental or sustainability-driven reasons, too.
Veggie Grill (Chicago, IL)
Paleo Zucchini Noodles: with Gardein® Italian veggie sausage crumble, basil pesto, roasted tomatoes and shredded Parmesan
Chick’n and Waffle Parm
Crispy Gardein® Breaded Chick’n Breasts, warm Angela Mia® Marinara Sauce and mozzarella cheese sandwiched between two toasted Krusteaz® Buttermilk Square Flat Bottom Waffles and griddled to perfection. View Recipe
Culinary fads might bring customers in the door—but will they return? The proliferation of social media-ready menu items shows no signs of stopping, but a strategic approach to LTO development will help business in the long run. Adding a unique element—say, a buzzworthy ingredient, sensory experience or seasonal flavor—to an already popular dish can result in an LTO with mainstream appeal, creativity and high purchase intent.
KFC (National)Kentucky Fried Chicken & Waffles: the crispy crunch of the Colonel’s fried chicken with thick waffles drenched in Mrs. Butterworth’s® syrup
BYO Pizza Bar
Udi’s® Gluten Free Pizza Crust topped with Angela Mia® Pizza Sauce and your customer’s choice of cheese, bell pepper, onion, mushroom, pepperoni, Italian sausage, Roma tomato and seasonings. View Recipe
What started at the salad bar has evolved into a major foodservice trend. Customization reigns across the board, as consumers want more choice and personalization in a wide variety of menu items. From sundae topping stations to stir-fry bowls and tacos, the build-your-own experience can be utilized across dayparts, helping to boost patron satisfaction. Unconventional DIY menu items, like fill-your-own sushi rolls, are growing in popularity too.
Duck Donuts (National)
Made-to-Order Donut: signature vanilla cake donut, with your choice of coating (i.e. cinnamon sugar, glazed, maple), topping (i.e. sprinkles, chopped bacon, shredded coconut) and drizzle (i.e. hot fudge, marshmallow, raspberry)
Grilled Chicken and Harissa Chickpeas
This mouthwatering entrée features golden-brown chicken thighs simmered in a chickpea, harissa and Angela Mia® Diced Tomato stew. View Recipe
North African ingredients like couscous and harissa have grown in popularity—but it’s time to explore even more of Africa’s rich culinary treasures. Senegal, Ghana and Nigeria could prove to be the inspiration for this next wave of menu ideation. Rooted in a foundation of tomatoes, onions and chili peppers, traditional West African dishes are starting to find a home on American menus. Recipes like mafe, a peanut-based stew, richly seasoned Jollof rice and ingredients such as cassava, moringa and sorghum are popping up in fine dining and fast-casual operations alike.
Bissap Baobab (San Francisco, CA)
Mafe: peanut sauce cooked with mushrooms, onions, tomatoes, spinach and traditional spices.