Page 28

innovation making its way to quick-service restaurants, especially as plant-based protein nutrition continues to gain popularity. An article originally published in our winter issue features additional foods that are emerging alongside plant-based foods as ideal choices for breakfast, drawing inspiration from the Mediterranean. CCD Helmsman, a food innovation firm, spotlighted colorful veggie spreads as a trend to follow and adopt in 2019. Veggie spreads are getting more creative with the use of various vegetables and vegetable roots and they are ideal for use by quick-service shops at breakfast time. The increased interest in such spreads has mirrored the rise of Mediterranean food’s popularity. Hummus, tahini, beetroot tahini and tzatziki spreads are examples that are cut from this lineage.

Ongoing, creative menu development takes global cues Boutique research firm Packaged Facts recently highlighted global porridge as a creative way to innovate with grains, apply flavors and ingredients from the international stage. “Carolina Gold Rice Congee,” which includes chicken, tomato, sate and egg from the Animal Restaurant in Los Angeles, is an example. Porridge, like oatmeal, is a great way to experiment, while offering a hearty and recognizable dish to American diners. The American grits has cousins all over the world. The Packaged Facts 2018 Grain and Bakery Innovation report states “Take it Far East with rice congee or Deep South with corn grits, but put it on your table: this what’s-old-isnew-again dish suits these cheffy, free-range, plant-forward, mix-and-match times, with plenty of room for innovation at moderate price points for casual cuisine appeal.” For additional creativity, Packaged Facts recommends drawing inspiration from RESTAURANT C-SUITE | Restaurant news that’s fresh, informed, inspired (by you) 28

Indian Sari Salad. Photo by Bamboo Asia.

Asian street foods. Many of the rising stars from the East are rooted in such culinary origins. The Vietnamese banh mi and the Chinese congee, fried rice, bao and crepelike jianbing are great places to start. R&D and menu development professionals have a lot to work with here as these foods are transported from evening consumption to morning intake and nutrition. A Vietnamesestyle baguette is one of Packaged Facts’ food sightings. This brunch dish, with aromatic chicken sausage, pickled carrot & daikon, spicy mayo, cilantro and two fried eggs, is served at E.P. & L.P. restaurant in Los Angeles. This is just the tip of the proverbial iceberg of recommendations that were offered up in the Packaged Facts Breakfast Culinary Trend Tracking report last May. Packaged Facts also notes that breakfast bowls are a great way to add Asian and Hispanic ingredients and amp up the excitement factor. A chilaquiles bowl with fried eggs, salsa verde and soaked tortilla strips is an example of taking Mexican ingredients and serving them in format that is comforting yet energetic and appealing at the same time. A congee bowl with savory ingredients, like the congee with chicken, tomato and poached egg, is another way to

Profile for Eatery Pulse Media

Restaurant C-Suite Magazine | Spring 2019  

As Restaurant C-Suite Magazine is a trend-based news source, we continue to dive deeper into 2019 trends in this issue, including zero waste...

Restaurant C-Suite Magazine | Spring 2019  

As Restaurant C-Suite Magazine is a trend-based news source, we continue to dive deeper into 2019 trends in this issue, including zero waste...