Last year’s dominant menu trends might sound familiar, as foodservice directors have been riding those currents for some time. But the emphasis shifted. Sustainability, local sourcing, Asian and Latin cuisines, healthier cooking and plant-based meals all drew significantly more attention in 2015.
Here’s a recap of how noncommercial menus changed in the past year.
Vegan went mainstream
College dining venues had long featured vegan stations, but nods to flexitarian dining became noticeable in business-and-industry, healthcare and senior-living settings as well. “Meatless Mondays” and the push for moving veggies to the center of the plate swayed operations also to provide more vegan options more often.
Ethnic-inspired breakfasts
The National Restaurant Association’s 2016 “What’s Hot” survey named this as a trend to watch in 2016, but noncommercial operators were ahead of the curve. They added variety to their menus by offering breakfast tacos, Asian meat-filled buns, savory porridges and bowls that were heavier on grains and veggies.
Smoking was on fire
Smoking, both as a cooking technique and flavor enhancer, heated up foodservice kitchens in 2015. As FoodService Director’s Chef’s Council noted, smoking was fanned to new frontiers.
Buying local morphs into preserving seasonal
Sourcing local, seasonal produce can be a challenge when the growing season ends in some parts of the country. Canning and freezing have long been traditional preservation methods, but inventive chefs jumped on the fermentation trend, creating housemade kimchee, pickles and hot pepper sauces by curing vegetables with salt and vinegar.
Rotisserie’s new spin
With open kitchens continuing to trend in noncommercial kitchens, rotisseries became must-have pieces of equipment. In addition to cooking meats and poultry, some chefs tried skewering heads of cauliflower and whole eggplants on spits for vegetarian eaters.
Sandwiches get reinvented
The sandwich spans every global cuisine and daypart, including breakfast, lunch, dinner and snacks. In 2015, operators experimented with new breads, fillings, condiments and constructions to capitalize on expanding sandwich opportunities.
Healthy entered the comfort zone
Homestyle dishes such as macaroni and cheese, meatloaf and bread pudding remained in high demand in every segment, but chefs adapted them to modern preferences. Preparing these favorites with leaner proteins, more veggies and a cutback in calories and fat appealed to operators and customers alike.