After an unprecedented year, it’s time to evaluate just how much has changed—and what will be driving our industry forward in 2021. Your Conagra Foodservice team is back with a look at the four major trends we believe will have the biggest impact on menus in the year to come.
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Fried French Toast Brunch Family Meal
This kit includes cinnamon-sugar-battered Krusteaz® Thick Cut French Toast, scrambled eggs, bacon and fruit, along with a full can of Reddi-wip® Real Cream Whipped Topping, Log Cabin® Original Syrup and J. Hungerford Smith® Chocolate Fudge and Caramel PC packets so diners can customize their toppings. Don’t forget Swiss Miss® Hot Cocoa Mix envelopes to complete the meal!
Gardein® Chick’n and Waffle Family Meal
For a grown-up twist on brunch, offer this kit featuring buttermilk-marinated fried Gardein® Chick’n Breasts served over Krusteaz® Belgian Waffles. A sweet and smoky bourbon syrup made with Log Cabin® Original Syrup is the perfect finishing touch that guests can drizzle over their meal at home.
With off-premise dining becoming the new standard, meals that help consumers recreate their favorite restaurant experience at a perceived value are in high demand. While dinner kits and family-style meals were the most popular daypart solution in 2020, we expect to see growth and menu differentiation in terms of breakfast/brunch kits and at-home dessert bars.
Publican (Chicago)
Brunch Box for Two: waffle with honey butter, seasonal jam and maple syrup; four-egg scramble; breakfast sausage and maple-braised thick-cut bacon
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Swiss Miss® Meyer Lemon Crepes
Hidden inside these delicate lemon crepes is a mouthwatering chocolate mascarpone filling, made with Swiss Miss® Hot Cocoa Mix. A finishing touch of Reddi-wip® Real Cream Whipped Topping takes this recipe to new heights!
Snack Pack® Parfait
Ideal for carryout or grab-and-go, this twist on a classic parfait features layers of Snack Pack® Chocolate Pudding and a signature fruit granola made with Udi’s® Au Naturel Granola, strawberries, toasted almonds and walnuts. Top it off with a generous dollop of green tea whipped cream.
Operators across foodservice segments are doing more with less, elevating their customers’ favorite dishes while making the most of versatile ingredients. For example, powdered drink mixes can become flavorful dessert fillings, and dressings can serve double duty as protein marinades. Adding an unexpected touch to a classic dish keeps your offerings exciting, without the need for a menu overhaul.
Emily (New York)
Squash Extravaganza Pizza: mozzarella, havarti, honeynut squash, onion, garlic, pistachio
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Gardein® Chick’n Milanese Torta
Spray each side of an Udi’s® Classic Hoagie Roll with PAM® High Yield Cooking Spray before toasting, then fill with Gardein® Breaded Chick’n Tenders, mashed Ranch Style® Black Beans, tomatillo salsa, napa cabbage, pickled jalapeño and red onion.
Gardein® Crabless Po’boy
Spread Cajun mayonnaise on a toasted hoagie roll and fill with baked Gardein® Crabless Cakes, sliced tomato and shredded lettuce to put a plant-based spin on the beloved New Orleans sandwich.
Thanks to unlimited flavor possibilities in a convenient handheld format, the humble sandwich will continue to satisfy consumers in 2021. For operators, a sandwich can showcase signature condiments, global flavors, plant-based innovation and more. Carryout- and delivery-friendly dishes are a “must have” for any operator, and quality-driven sandwiches fit the bill at breakfast, lunch or any time of day.
Breadbelly (San Francisco)
Egg Salad Bunwich: Japanese eggplant katsu, mayo, Dijon mustard and cucumber pickle
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Hearts of Palm Pasta with Gardein® Meatless Meatballs
Reinvent a classic with plant-based ingredients! Gently toss hearts of palm pasta with a sauce made of Angela Mia® Crushed Tomatoes, olive oil and roasted garlic. Top with baked Gardein® Meatless Meatballs and fresh basil before serving.
While veggie burgers are certainly the most popular way consumers have been introduced to the meatless movement, not every plant-based menu item needs to be served on a bun! As chicken, pork and seafood alternatives continue to grow, we expect to see exciting barbecue, pasta and meal-in-a-bowl options for today’s flexitarian diners. Many consumers are also seeking out plant-based proteins with short, familiar ingredient lists as part of a mindful eating approach.
Citizen Eatery (Austin)
Pecan Pesto Noodles: zucchini noodles with house vegan pesto, grape tomato, cremini mushroom and sweet onion