Foodservice Trends: Here, Now & Next

In our industry, it’s not enough to be on-trend. We have to be trend forward. Restaurant operators need to tap into what consumers want now as much as striving to anticipate, or even establish, what’s next.

Unexpected flavor combinations and menu items may be the first thing to come to mind when talking trends, but tapping into the latest and greatest when it comes to technology, mindful eating, kitchen efficiencies, and more, is equally important.

In this issue of Kitchentelligence Magazine, we’ll inspire your culinary creativity with the flavors and ingredients people are talking about – or certainly will be. Shamrock chefs, product specialists, consultants and customers will get you thinking about tips and strategies to stay on top of (and ahead of) what consumers want from their next dining experience. Here are some of the highlights:

• Smart use of technology can be a game-changer for everything from hiring and scheduling to tracking inventory and reaching customers. Check out our top 5 ways to tap into tech.

• Vegourmet makes veggies the star of the menu, reducing waste saves operators money (and wins over guests), and immune-boosting foods (think grains in warm salads) are a few trends we dish on in these pages.

• Learn how speed-scratch cooking equates to less prep time and more distinct dishes.

Be sure to visit our Kitchentelligence resources to stay inspired and trend forward between editions of Kitchentelligence Magazine. And, reach out to Shamrock anytime. Our team is an extension of yours.

Sincerely,

Ann Ocaña, Shamrock Foods Company Chief Marketing Officer