The weeks between Thanksgiving and New Year’s Day may be hectic, but they also are a good time to reflect and think about cutting-edge trends that could help your operation stay ahead of the pack. Here are three that could spill over from restaurants.
1. “Better” fried chicken sandwiches
Not so new, you may think. But the more complex way these items are being interpreted by top chefs for the fast-casual customer is relevant to noncommercial foodservice. David Chang of Momofuku fame serves up spicy fried chicken sandwiches made by brining a boneless chicken thigh, then marinating it in habanero puree and dredging it in a special coating. Customers are lining up at the mostly-takeout spot for the privilege of buying a sandwich to go. The same scenario is taking place at Leghorn Chicken in Chicago, where Chef Jared Van Camp is offering fried chicken on homemade biscuits for breakfast and lunch. The difference with these new chicken sandwiches is that they are made with premium, antibiotic-free birds, signature seasonings and creative takes on buns and sides.
2. Nonalcoholic beverage pairings
Beer, wine and cocktails typically are paired with food in restaurants, but these drinks are off limits to certain noncommercial operators. But that doesn’t mean creative beverage pairings are a no-go. Inventive chefs are pairing complementary nonalcoholic drinks with their menus—an idea that easily translates to noncommercial. Think kombucha with a vegetarian dish, a citrusy craft soda with seafood, herbal iced tea with pasta or a minty mojito mocktail with lamb or chicken.
3. Desserts as snacks
According to Technomic’s Dessert Consumer Trend Report, 58 percent of desserts are purchased on impulse, often as snacks. While grab-and-go items such as cookies, brownies and hand pies will always appeal to a snacker’s sweet tooth, sweet-and-savory combos are catching on as mid-afternoon and late-night treats. Offerings from restaurants include housemade pretzels drizzled with salted caramel sauce, quesadillas filled with Nutella and bacon and churros with a chocolate-chili dip.