THE FUTURE OF FLAVOR
Ellie Woolet - Ellie is the Digital Content Manager at Performance Foodservice Always intrigued by food and drink pairings, she is also a Certified Specialist of Wine (CSW), having spent eight years in the wine industry, before pivoting into foodservice
Gazeintothecrystalballofcuisine wheretomorrow’strendsswirllikea magicpotioninyourkitchen.What flavorswillcaptivatedinersnext?Will umami-richcharmtakeovermenus, orwillnostalgia-inspireddishesmake adeliciouslyunexpectedreturn?The futureofflavorholdsthesecrets no tarotcardsneeded justanappetite forwhat’snext.
For25years,theMcCormick®Flavor Forecasthaspredictedthefutureof flavor fromchipotletopumpkin spice,chamoytoube helpingto keepyouaheadofthecurve Asconsumerpalatesbecomemore adventurous,embracingthese trends,whichreflecttheevolving foodlandscapeandcultural influences,canhelpyoustandout andcreatesharedexperienceswith guests.
Herearesomewaystoleverage thesekeyflavorpredictionsfor‘25 andbeyond.
ATasteofVacation
Dinersareseekingwaystoescape theeverydaygrind,andwhatbetter waythanthroughfood?The “TropicalVibes”trendinvitesguests onawarm-weathergetawaywith bright,fruityflavors,andislandinspireddishesfeaturingfruits, seafood,andbeachyeats aloha!
KeyIngredientstoWatch:
•Guava,pineapple,mangohabanero
•Jamaicanjerkseasoning
•Tropical-inspiredmocktailsand desserts
Alittleguavagoesalongway!
Consideraguavacoconutshrimp dishthatoffersavibrantmixof tropicalchilis,creatingaperfect
fusionofsweetnessandspice.Fora handheldtwistonaPeruvianclassic, theLomoSaltadoSteakSandwich deliversrichandsavorynoteswitha standoutAjiPineappleSauce,just rightforaconvenient,grab-and-go option
Sweetsarebecomingtrendyacross alldayparts toendonasweet note,abananaguavacoconutbread puddingbringscomfortingwarmth withafruitytwist,idealforbrunch,a sweettreat,ordessert!
Andaccordingtoresearch,nearly1in 5peopletravelspecificallytoseek outculinaryexperiences Bringa tasteofthetropicstoyourmenuwith bold,flavorfuldishesthatbalance sweet,savory,andatouchofheat. Cattlemen’s®HawaiianTangySweet BBQSauceandFrank’sRedHot® MangoHabaneromakeitsimpleto infusetropicalvibesintoeverybite.
Charred&Smoked
Charandsmokearen’tjustforBBQ anymore.Thistrendisallaboutusing thesetechniquesinunexpectedways toenhancenaturalflavorsand textures.Datasuggeststhatmore than70%ofconsumersenjoysmoked flavors,contributingtoitsgrowing presenceinnewsegments Getready toelevatewithallthingssmoky, charred,roasted,andultracaramelized thes’morethe merrier!
KeyIngredientstoWatch:
•Atypicalcharredvegetableslike cabbage
•Smokedcheesesandsauceslike mustard
•Smokedpaprikaandother ingredientsthatbringsmokyflavors withoutliquidsmokefromthegrill
•Caramelized,blackened,andfirekissedelements(s’moresand beyond!)
Mypersonalfavorite aSweetCorn CakewithSpicyChocolate Buttercream,blendingcreamy chocolateandbutterysweetcorn withafierykick.Consideranavocado affogatoforacreamy,luscious,and surprisingtakeonanItaliantreat withavocadoicecream.
TheFlavoroftheYear
AjiamarilloisapeppergrowninPeru andnativetoSouthAmerica.Despite itsnametranslatingto“yellowchile pepper,”itactuallyturnsorange whenfullymature.Ithasnotesof passionfruitandmangowithan approachableheat.
WhyIt’stheFlavoroftheYear:
•Itbringsthethreetrendstolife it originatesfromtropicalclimates, complementssmoky,charredflavors, andisbeingusedinunexpectedways
•It’sexpandingbeyondPeruvian applications,showingupasakey
ingredientinappetizers,drinks, entrées,andmore
•Ajiamarilloistrendingaroundthe world,witha60%increaseinGoogle searchvolumeandsimilargrowthon menusoverthenextseveralyears.
Apineapplechickenshawarmadish, featuringajiamarillo,candelivera fusionofcharredfruit,richspices, andheartymeats,whileaCharred PineappleDaiquirileansintothe islandtimetrendwithitstropical, caramelizeddepth,andrefreshing kick.Forasnackthatsurprisesthe palate,aneasygarnishorsalad topperliketonkatsugreencurry cashewsofferacrunchybitepacked withunexpectedlayersofflavor.
Tobringthesedishestolife,use McCormickCulinaryAjiAmarillo Seasoningtocreateaiolis,sauces, andmarinades,introducingthe trendingFlavoroftheYearina varietyofapproachableandexciting ways.Ajiamarilloaioli justadd mayo isidealforcrispycalamarior roastedchicken,whilesmokyaji amarillobutter(unsaltedbutter, smokedpaprika,andatbspofthe goodstuff)marinatesproteinsand vegetableswithadeep,spicyfinish Foratangy-sweetkick,anajigold sauceblendshoneymustardwithaji amarillo’swarmth,creatingan excitingdrizzleforanythinggrilled.
People are craving more novel experiences when dining out, seeking vibrant flavors, creative presentations, and unexpected twists on their favorites
Don’tFeartheFlavor
Bytappingintotheseflavortrends, youwillstayaheadofconsumer cravingstoraiseyourmenutothetop ofitsgame!Whetherit’sthrough tropicalescapes,asmokyessence,or unexpectedtwists,integratingthese boldflavorswillkeepyourguests engagedandhungry.
Now’sthetimetoexperiment, innovate,andintroduceyourguests totheflavorsthatwilldefinethenext culinarywave.Canyoutasteit?
FRESH SUMMER
Content provided in partnership with Duke's Mayo.
Summeristheperfecttimetogetcreativewithmenus.Here’swhat’scookingwithseasonalingredients.
Elevatesavorymenuitemswithsweetsummeringredients:
Addmoreinteresttodishes,includingburgersorchickenentrées,withanunexpectedadditionofsweetseasonalingredientslike peachesandstrawberries
Getcreativewithcondiments:Createuniquecondimentsbyinfusingthemwithin-seasoningredients,suchastomatobutteror cherrychutney.
Addfreshmicronutrientsintodishes:
Utilizesummerproduceinsmallwayssuchaslemonzestindessertsanddressingsorcorninbeveragesforextranutrients.
Ingredientstotrythissummer:
1.Cherry Mixfreshcherriesintospicedchutneyforasweet-savoryapplication.
2.Corn Incorporatepuréedcornintobeveragesforasweetandquirkyseasonaloption.
3 Cucumber Stuffcucumberpieceswithingredientssuchasfeta,onion,andtomatoforabite-sizedGreek-inspiredsnack
4.Eggplant Topslicedeggplantwithpizzafixingsforalow-carbtreat.
5.Lemon Addlemonzesttodressingsforabrightseasonalflavorprofile.
6 Peach Addpeachestoburgersforauniqueseasonaltopping
7 Strawberry Incorporatestrawberriesintosavorydishes,includingBBQchickenorpastasalad,forasweetsummeryaddition
8.Tomato Infusebutterormayowithbroiledcherrytomatoesforanumami-richvariation.
Peach Burrata Caprese Burgers
Mexican Street Corn Margarita
Eggplant Pizzas
Lomo Saltado with Cilantro Lime Rice
INGREDIENTS
1/4 cup soy sauce
2 tbsp vinegar, red wine
1 tbsp. Aji Amarillo paste, (or substitute Sriracha)
1 tsp cumin
1 tbsp. minced garlic
1/2 tsp. Black Pepper, freshly ground
1 lb. steak(s), top sirloin, cut into thin strips
2 tbsp. oil, vegetable, separated
2 cups Simplot RoastWorks®: RTE FlameRoasted Pepper & Onion Blend 6/2.5lb
2 ea tomato(es), Roma, cut into wedges
1/4 cup cilantro, fresh, chopped
4 lbs. cilantro lime rice, (see recipe below)
5 lbs Simplot Conquest® Delivery+® Clear Coated Tin Roof Fries
2 1/2 lbs. Simplot RoastWorks®: FlameRoasted Corn and Black Bean Fiesta Blend 6/2 5lb
1/4 cup Mole sauce, prepared
Mix it up a bit with this version of a popular Peruvian classic. Flavorful and satisfying, this dish perfectly melds savory and tangy—the rice and French fries are an absolute must.
DIRECTIONS
In a medium bowl, whisk together soy sauce, red wine vinegar, aji amarillo paste, cumin, garlic, and black pepper. Add the steak strips to the marinade, tossing to coat evenly. Let sit for at least 15 minutes or up to 2 hours for deeper flavor.
Heat 1 tbsp. of vegetable oil in a large skillet or wok over medium-high heat Add the marinated steak and sear for 2–3 minutes per side until browned but still tender Remove and set aside.
In the same skillet, add the remaining 1 tbsp of oil. Add the pepper and onion blend along with the tomatoes. Stir-fry for 2–3 minutes until slightly softened but still vibrant. Return the cooked steak to the skillet with the vegetables Pour any remaining marinade into the pan and toss everything together for 1–2 minutes to coat and heat through. Prepare the Cilantro Lime Rice. Prepare fries according to package instructions until crispy. Heat the corn and black bean blend according to package instructions Build plate and serve
Inventory Management
You Can Count On
Keep your stock organized and food costs down with TouchBistro Inventory Management and our direct integration with Performance Food Service.
TouchBistro Inventory Management helps growing restaurants reduce food costs, avoid food shortages, and streamline inventory management, all in one place.
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Increase Revenue
Put profitability first with an inventory solution that helps you eliminate food waste, avoid over-ordering, and maximize your margins
Deliver a Great Guest Experience
Avoid running out of key ingredients in the middle of a busy service with data-driven inventory tracking and prep forecasting suggestions that ensure you always have enough on hand
Save Time and Money
Make inventory management faster and more cost-effective with automations that help you track stock, eliminate waste, and keep food costs in check
Thanks to our direct integration with Performance Food Service, monitoring your stock has never been easier. Streamline your vendor operations, access electronic invoices upon delivery, and more, now all in one place.
Not a current TouchBistro POS customer? No Problem!
Reach out to your Performance Food Service rep to find out how you can take advantage of this best in class inventory solution today
DID YOU KNOW... DID YOU KNOW...
OF CONSUMERS ARE PLANNING TO BOOK A VACATION OR HAVE ALREADY BOOKED ONE FOR 2025.
OF CONSUMERSS ASSOCIATE THE SUMMER SEASON WITH SPECIAL FLAVORS, DISHES, BEVERAGES & LTOS FROM RESTAURANTS.
OF CONSUMERS PICK A DESTINATION BASED ON THE RESTAURANTS/FOOD OFFERINGS IN A SPECIFIC CITY/STATE WHEN TRAVELING WITHIN THE U.S.
From our start in a rural farmhouse kitchen to becoming a leading family-owned provider of fresh, refrigerated foods, we're proud to celebrate 75 years of innovation and quality. Thank you for letting us be a part of your table and Good Times.
We make it from scratch so you don’t have to.®
PUTTING MEDITERRANEAN ON THE MAP
Lauren Stepp - As a lifestyle journalist based in North Carolina, Lauren writes about everything from fifth-generation apple farmers to fluffy buttermilk biscuits.
Spicy Margarita Flight
INGREDIENTS
8 oz Natalie's Margarita Mix
2 oz lime juice
6 oz. Tequila Blanco
1 pepper(s), habanero, sliced
2 tbsp Tajin Seasoning lime(s), sliced, for garnish
1 tbsp. agave
This fiery margarita flight brings the heat with three bold flavors Habanero, Jalapeño Guava Lemonade, and Serrano Mango Lemonade—each infused with fresh citrus, spiced rims, and just the right kick of tequila or mezcal.
DIRECTIONS
In a pitcher place the sliced habanero pepper in the bottom with a sprinkle of tajin and lime juice.
Muddle the pepper and lime juice
Add in the margarita mix, lime juice, and tequila. Stir to combine.
To rim the glasses, put the agave syrup in a shallow dish and the tajin seasoning in a shallow dish
Dip the edges of the glass in the agave and then into the tajin.
Add ice to all glasses and pour the margarita over ice and garnish with fresh lime
Contigo is Performance Foodservice’s new ® brand that captures the diverse flavors of Latin cuisine, ranging from Mexico and the Caribbean to Central and South America. Whether you are creating innovative, on-trend dishes that incorporate a bit of Latin flavor or your family’s time-honored, classic recipes, Contigo has the selection to meet your needs. Available Exclusively From For more information, visit PerformanceFoodservice.com/Contigo
Hot and Cheesy Crab Dip
INGREDIENTS
1 cup cream cheese
1/2 cup mayonnaise
1 cup basic cheddar sauce
1 tsp. garlic, powder
1/2 tsp. onion powder
1/2 tsp paprika, smoked
1 tsp. Pepper sauce
1/2 ea. lemon(s), juiced
2 cups crab meat, canned, pulled
1/4 cup cheese, cheddar , shredded (optional)
2 ea. scallions, fresh, sliced (optional)
1 ea tomato(es), Roma, deseeded & chopped (optional)
Pulled crabmeat is combined with a basic cheddar cheese sauce, mayo, garlic powder, paprika, onion powder and green onions. Topped with cheddar cheese, more sliced green onion and tomatoes for a delicious, shareable dish.
DIRECTIONS
Preheat oven to 350°F
In a stand mixer fitted with a whisk attachment, combine the cream cheese, mayonnaise, and basic cheddar sauce. Mix until combined.
Add in garlic powder, onion powder, smoked paprika, hot pepper sauce, and lemon juice. Stir to combine.
Fold in the crab meat. Pour dip into a 12-inch cast iron skillet. Top with shredded cheddar, if desired.
Bake for 25 minutes, until browned and bubbly
Garnish with sliced scallions and tomato, if desired. Serve with tortilla chips and crudité.
BUILDING A BETTER SANDWICH
Harrison Gregory - Harrison is the Senior Corporate Copywriter at Performance Foodservice. With a passion for local restaurants and all things food, he writes about the latest trends, innovative menu applications, and actionable tips to support restaurant operators.
Ontheoutsideofhisofficedoor,Chef AnthonyBussierehasasignbearinghis sandwich-makingmantra:“Startwiththe bestingredientsandthengettheright price.”ThePerformanceFoodservice corporateexecutivechefoutofAugusta, Mainehasbeenbuildingspectacular sammiesformorethan40years,goingback towhenheworkedatasandwichrestaurant thatfeaturedawhopping110unique varieties.“Nowadays,youdon’twantto
overwhelm your team with too many items,” he explained “I think it’s reallyaboutlookingathowyourlineissetup;whatingredientsareyou working with; what are you trying to accomplish for an end result?“ ‘Cause,Icantaketurkey,”hesaid,“andmakefivedifferentthingswithit, but I need to give my team the ability to execute keeping it fresh, withoutgettingtoocomplicated.”
BunFun
ForChefAnthony,yousitdownwithasandwichideaanddeterminethe bestwaytomakeitwork.“Icanbuildasandwichforrightaroundthree bucks,maybe$4,ifI’mreallystretchingit,”hesaid Andso,youtryand figureout,canIget$10-$12forthatsandwich,maybe$15withacombo sodaandchips?”Inthechef’sestimation,itstartswiththeuniqueness ofthebread.YoucanhaveaHotHoneyChickenoraBBQsandwich
andaddlayersofflavortoit,andtherolldoesn’thaveto besobigbecausetheproteinitselfisgoingtobearound 4-5 oz. I really look a lot at the overall profile and the versatilityofwhatabreadcando.”
The chef is a big fan of the “everything” bagel bun, whichasthenamesays,candoitall Mostbrandscome pre-sliced,withtheversatilitytoshineacrossdayparts, especially breakfast. “There are also some tremendous Delancey Street Deli® Artisan Breads and Buns,” he explained. “Like this beautiful oblong roll not too thickandnottoothin.Crustyontheoutside,softonthe inside. There’s a pull apart baguette too. You cut the [componentsizes]inhalf.Youfillit,pickit,andthenyou just cut it through the sections, and that can be somethingyouuseforgrab-and-goorcatering”
He loves working with an ancient grain roll as well, “becausethegrainsarealreadyentrenchedforburgers, there’sanicegrainprofileontop,anditlookslikeyou just made it back-of-house really unique. It’s best whenitsitsonthecounterforawhiletothawandthen it’s buttered and grilled properly, right? Because some ofthoseoilsandflavorshavetocomeout”
DeckItOut
Asfarasthecomponents,“It’sthose qualityingredientsfirstand foremost,”thechefadvised “Someof thereallycrunchyPeakFresh Produce®thatwehavecangive[the sandwich]heightwithoutaddingalot ofcost.
“Andthenthespreadisthatunique component.WehaveaPiancone® RoastedRedPepperDressingthatI lovetouse It’sadippingsauceand it’sasandwichspread Icanput thinlyslicedDelanceyStreetRoast Beef,pepperjackcheese,arugula, andthatspreadonthere,putitona ciabattaroll,paninithehelloutofit,” hesaidlaughing,“andit’sgoingtobe nice.Greatsauce,hotoutside,soft interior andit’sgotlotsofflavor withtheredpepper,horseradish,and garlic
“YoucandoaGeneralTso’sChicken Sandwich,usingthesamechicken thatIuseforlikefiveotherthings,”he saidsmiling.“Justdipthechickenin GeneralTso’ssaucewiththesesame seeds,addscallions,putfriedonion petalsonthebottom
“Imakeagreatchimichurriaioliand peoplearelike,howdoyoudothat?
Well,Itakeareadymadechimichurri
Keep Them Coming Back – "Create a simple concept of what you want to do, that reflects your brand, and you will be able to get revenue out of that.” - Chef Anthony Bussiere
sauceandmixitwithmayo,sourcream, orGreekyogurt”
ThechefsuggestsmakingaChimichurri MangoSalsawithdicedmangos, tomatoes,andcaramelizedredonions. “Andagain,youdon’tneedtomakeyour chimichurrifromscratch,”ChefAnthony emphasized.
Sam-Wow! Abigpartofsandwichsuccessisbuilding mystique.Thechefrecalledorderinga specialburgeratadinnerinPortland, Maineseveralyearsback.
“Istillrememberallthecomponentsof thatburger,becauseitwas$20,andit wasthefirsttimeIeverordereda$20 burger Itwasonabeautifulroll;itwas niceandcrusty;itwaswell-buttered It hadfoiegras,pecanwood-smoked bacon,andthisbeautifulcherrycompote onafreshbedofarugulaandroasted tomatoes.Anditwasjusta6-oz.burger withabunchofcool,uniquestuff aside ofblacktruffleseasaltfries.But,Isawit onthemenuandwentthat’swhatIwant, becauseitsoundedsogood”
ChefAnthonyrecentlyconsultedwitha restaurantlookingtoaddavegetarian sandwichtotheirmenu.
“There’savendorthatmakesakelp burger.Prettyinteresting,right?Justwith seaweedandpesto,anditsmellsreally good Andthe3-plus-oz pattydoesn’t varyatallinsize,becauseitdoesn’t shrinklikebeef.So,Iputinonablackand-whitesesameseedroll.Iusedthe
putitonabedoflittleleaflettuce andtomatoes And[therestaurant] tasteditandwent‘That’sgoingtobe onourmenu’Itsolvedalloftheir issueslookingforthatunique,coastal veggieburger.
“Youknow,restaurantswanttobe profitable,”hecontinued.“They wannaturntablesquickly They wannabuildthebest,mostefficient sandwichtheycantokeeppeople comingback.Createasimple conceptofwhatyouwanttodo,that reflectsyourbrand,andyouwillbe abletogetrevenueoutofthat.”
We’re kind of a big dill...
S I N C E 1 9 7 0
Gielow Pickles
Spicy Korean Guacamole
INGREDIENTS DIRECTIONS
1 1/4 cup Avocados From Mexico™, mashed
1 tsp. red chili, flakes, gochugaru
1/4 cup white onion, diced
1 ea jalapeño(s), diced
1 tbsp. lime juice
1 tbsp. unseasoned rice wine vinegar
1 tsp oil, sesame
1 tsp salt
1 tbsp. Pickled onions, Gochujang, chopped, for garnish
1 tsp red chili, flakes, gochugaru, for garnish
Fold mashed avocado together with chili flakes, white onion, jalapeño, lime juice, rice wine vinegar, sesame oil, and salt until well mixed.
Garnish each guacamole with gochujang pickled onions and chili flakes.
ECO-FRIENDLY EATS
Americandinerscravesustainability morethaneverbefore.Infact, researchshowsthatmostconsumers arewillingtopayapremiumofmore than10percenttodineata“green”friendlyrestaurant.* Interestedinmakingyourmenumore environmentallyconscious?Oneeasy (andtasty)wayistoutilizeeverybit ofyourspringproduce,includingthe scraps.Fromcarrottopstopotato peels,thesekitchenleftoverscanbe transformedintoflavor-packed dishesthat’llimpressyourguests whilesavingtheplanetandboosting yourbottomline
Readytogetscrappy?Herearemy favoritewaystoturnwasteintowow
PrestoPesto
Let’sfaceit:Carrottopsnormallyend upinthecompostbin.Butyouhave thepowertochangetheirfrillyfate. Thenexttimeyoureceiveacaseof carrots,tossthegreensintoafood processorwithfreshbasil,pinenuts, lemonjuice,garlic,EVOO,andsea salt.Blenduntil smoothforagreen pestothat’slowonwasteandbigon flavor.irecommenddrizzlingthis sauceoversearedBayWinds® ChileanSeaBass.Wild-caughtand flash-frozenatsea,thisrich,buttery fishcomplementsthebright, earthypestoperfectly.Plus, sinceit’ssourcedsustainably, youcanfeelgoodabout everybite.
TakingStock
Lookingfortheultimateflavorbooster? Whipupyourownveggiestock.Simplyadd leektops,carrotpeels,onionskins,and otherkitchencastoffstoapot,coverwith water,andsimmerforonetotwohours. Strain,andyou’vegotarich,savorybase Iespeciallyloveusinghousemadestockin thisSalsaVerdeBreakfastRisottorecipe Withsalsaverde-styleseasonedsausage, creamyCotija,andpoachedeggs,it’sthe Italian-meets-Mexicanbrunchitemyou neverknewyouneeded.
StemMajor
Broccolifloretsoftenstealthespotlight, butit’shightimethestemsgetsome attention,too Ratherthantrashthestalks, prepareascrappyslaw.Beginbypeeling thetoughexterioroffthestalks,then juliennethepieces.Next,addthebroccoli toabowlwithmatchstickapplesand carrots.Dresswithacreamymayonnaisebasedsauceoralightervinaigrette your signaturechoice!
RindandShine
If you think watermelon rinds are inedible, think again. Though bitter when consumed as-is, these humble scrapsaresurprisinglydeliciouswhen pickled. I like to simmer an Asianinspired brine consisting of rice vinegar,salt,whitesugar,andgrated ginger over medium-high heat until the flavors meld. Then, I pour the brine over thinly sliced rinds and let themchillovernight.
Sweet and salty with an addictive crunch, pickled watermelon rinds makeanunexpectedcocktailgarnish and hold their own on a charcuterie board But they really shine when served atop a grilled shrimp taco featuring Bay Winds All-Natural WhiteShrimp.Expertlysourcedfrom pristinewaters,BayWindsShrimpare sweet,firm,andeco-conscious. By transforming veggie scraps into tastydishes,you’resavingtheplanet oneplateatatime
But why not take it a step further? LevelupyourtakeoutgamewithFirst Mark® essentials. These eco-friendly essentials not only reduce waste but also showcase your commitment to sustainability Elevate your to-go experience with packaging that’s goodforyourbusiness
LaurenStepp
NOW SHOWING
Performance Foodservice presents multi-category brands that stack up against national, regional,andindependentcompetitors Thesebrandshelpcustomersdothebasicsbetter dayinanddayout Premium,mid-tier,andeconomylevelsprovidedependabilityandvalue thatmeetorexceedexpectations.Keepaneyeoutforthesenewproducts.
FullyCookedFrozenFriedChickenTendersin OriginalandHot&Spicy
These tenders are a flavorful and zesty twist on traditionalchickentenders.Madefromwhole-muscle chickenbreasts,thenmarinatedandlightlybreaded inourPerfectlySouthernFreshFriedChicken®Hot& Spicy Breader, they have just the right amount of heat and flavor to keep customers coming back for more
Zebec™OriginalHummusandTzatziki
Zebec™ Hummus blends chickpeas, tahini, lemon juice, oils, sea salt, garlic, and cumin perfect as a mayo substitute or base for pizza, tostadas, and nachos.Zebec™TzatzikifeaturesaGreekyogurtbase with fresh cucumbers, dill, garlic, sea salt, vinegar, and soybean oil, packed in 2/5-lb tubs per case greatasadiporsauce
Contigo®Pupusas
AfavoriteofSalvadoreancuisine,Contigo®Pupusasare availableinthreeflavors:cheese,porkandcheese,and bean and cheese Pupusas (pronounced poo-poo-sas) are thick discs of corn/masa flour that are combined withsavoryingredientsflattenedandgriddlecookedto createacrispyanddelicioussandwich-stylemeal.
Single-serve Bags of Cobblestreet MKT® Kettle CookedPotatoChips
Our chips are prepared using a batch-cooking process instead of the continuous frying method used for regularchips Thisresultsinathicker,crunchier,more intense potato chip with a golden-brown texture and curled edges and bubbles. Available in Original, Sea Salt,Jalapeno,BBQ andSalt&Vinegar.
ALT GRILLING
Sarah Kollmorgen - Sarah is a freelance writer based outside of Denver You can find her making moves in the Mile High City, in hot pursuit of the perfect coffee and chocolate chip cookie pairing.
Thereis,perhaps,nomenuitemas versatileasthehumblehamburger A fewsimplesaucesubstitutions,or additionaltoppings,cantransforma classiccheeseburgerintoa completelynewdish.
AsweknockonthedoorofNational HamburgerMonthinMay,nowisthe perfecttimetoexperimentwith alternativeproteins Expandingyour menuwithcreative,healthconscious,andsustainablepatty optionscanhelpattractawider rangeofdiners,including adventurouseaters,health-focused crowds,andenvironmentally concernedconsumers
Considerthefollowingalternative proteinsasyourefreshyourmenu thissummer:
HaveYouHerd?
Bisonandlambburgersoffer creative,evenupscaleflavorsthatset themapartfromtraditionalbeef patties
Bisonisleanerthanbeefbutstillrich inflavor,makingitagreatoptionfor dinersseekingahigh-protein,lowerfatburger.Considerpairingabison burgerwithrobusttoppingssuchas caramelizedonions,smokedgouda, andazestyaioli.
*Protip:Onlycookbisonburgersto mediumraretomaintaintheir juiciness.
Lambburgers,ontheotherhand,bring asavory,slightlygameytastethat’s perfectforMediterranean-inspired dishes Theyworkwellwithtoppings likefetacheese,tzatzikisauce,and pickledredonions Andabrandlike Zebec®makesiteasytopileonthe vibrantflavorsoftheMediterranean withqualityingredientsdesignedfor simplicityandgreattaste.
*Protip:Cooklambburgersto mediumtomakesuretheystay tenderwithoutdryingout.
GetJacked!
Burgerssometimesgetabadrapfor beingunhealthy.Ifyouwanttoappeal toamorewellness-consciouscrowd, considersomeleanerorplant-based burgeroptions.
Accordingtoresearch,jackfruitis quicklybecomingagame-changerfor plant-basedeaters Withafibrous, meat-liketexture,jackfruithaslong beenapopularsubstituteforpulled pork,butitcanalsobeformedinto pattiesforaburgeralternative.
FarmSmart®BeefandJackfruit BurgerPattieshaveamildtastethat absorbsboldflavorswell,makingthem idealforpairingwithspicyBBQsauce, avocado,andcrispyslawforafreshand vibrantoption
GetJacked!
Burgerssometimesgetabadrapfor beingunhealthy.Ifyouwanttoappeal toamorewellness-consciouscrowd, considersomeleanerorplant-based
Game-Changing Substitutions –
If you want to appeal to a more wellnessconscious crowd, consider some leaner or plant-based burger options burgeroptions.
Accordingtoresearch,jackfruitis quicklybecomingagame-changerfor plant-basedeaters Withafibrous, meat-liketexture,jackfruithaslong beenapopularsubstituteforpulled pork,butitcanalsobeformedinto pattiesforaburgeralternative.
FarmSmart®BeefandJackfruit
BurgerPattieshaveamildtastethat absorbsboldflavorswell,making themidealforpairingwithspicyBBQ sauce,avocado,andcrispyslawfora freshandvibrantoption.
Turkeyburgersalsoofferalean proteinalternativethatremainsjuicy whencookedproperly.
Tokeepturkeyburgersfromdrying out,considermixinginabitofolive oiloryogurtbeforegrilling West Creek®TurkeyBurgersareagreatfit foravarietyoftrendingflavors like thisWildMushroomTurkeyBurger orthisCaribbeanTurkeyBurger, featuringjalapeñorelish.Inaddition, toppingslikecranberryrelish,brie cheese,orahoneymustardglazecan elevatethemildflavorofturkeyintoa delightfuldish
Theseburgeroptionsarewell-suited forcollegecampusesandfoodtrucks servingyoungercrowdsthatwant healthier,innovativeoptions.
Hook‘Em
Ifyou’rewillingtoreallystretchthe limitsofwhatconstitutes aburger,consideradding aseafood-basedburger toyourmenu.Salmon andtunaburgersare richinflavorand
includeheart-healthyomega-3s.Lightly seasonandcookuntiljustopaqueinthe center Pairingseafoodpattieswith citrusyaioli,avocado,andarugula enhancetheirfreshness.Ortryout Asian-inspiredtoppingslikepickled ginger,wasabimayo,andsesameslaw forafusion-styleoffering.Seafood burgersaregreatoptionsforcoastal regionsandtrendydiningspotswhere lighterfareisindemand
SeeWhatWorks
Bison,lamb,turkey,jackfruit,orseafood anyoftheseoptionscanhelpyou createstandoutburgersthatappealtoa widevarietyofdiners.Bystrategically marketingthesealternativeproteins andhighlightingtheiruniquebenefits, youcanstayaheadofthecurveand keepguestscomingbackformore
Dessert Pizza
INGREDIENTS
(1) 14 in. pizza dough
oil, olive
1/2 cup blueberries, fresh
1/2 peach(es), sliced thin
9 oz. Bacio Whole Milk Cheese
Honey, or balsamic reduction, drizzled on top
Basil, fresh, to taste
Juicy berries and sun-ripened peaches bring a burst of natural sweetness that perfectly complements the rich, savory flavor of our creamy whole milk Bacio® cheese, all layered on a golden, crisp crust to create an irresistible dessert pizza that’s as indulgent as it is unique.
DIRECTIONS
Stretch your dough either into a circle or long flatbread shape.
Brush base of dough lightly with olive oil and then evenly distribute 9 ounces of Bacio Whole Milk Shredded cheese over the dough
Sprinkle the blueberries and sliced peaches over the entire dessert pizza and bake.
Drizzle with honey or a balsamic reduction and top with julienned fresh basil leaves Enjoy!
Experience Authentic Mexican Flavor in Every Bite
PORTION LIKE A PRO
Jessica O’Neal - With more than a decade of experience as a personal chef, Charleston, S C -based Jessica is a specialist at crafting exceptional dining experiences. Outside the kitchen, you can find her practicing hot yoga or escaping into the imaginative worlds of sci-fi and fantasy literature.
“PortioncontrolistheHEARTBEATof controlledfoodcostandprofitforthe operator.”–ChefLonnieVarisco
Portionsizesareevolvingas restaurantsrespondtoshiftingdiner expectations,balancingprofitability withguestsatisfaction Today, achievingtheright-sizedportionis aboutmorethanjustplate presentation it’saboutaddressing health-consciousdininghabits, sustainabilityconcerns,andchanging preferencesforshareableand customizablemeals
Here’salookatthelatesttrends shapingportioningstrategiesand howyoucanoptimizeyourapproach tomeetmoderndemandswithout losingbusiness.
TrendsinPortioning
Dinerstodayareseekingamore thoughtfulapproachtoportionsizes,
drivenbyhealthawareness,dietary preferences,andenvironmental consciousness.Asaresult,severalkey trendshaveemerged:
Smaller,ShareablePlates The riseoftapas-stylediningand shareableappetizersreflectsa preferenceforvarietyandsocial diningexperiences.Guestsenjoythe abilitytotrymultipleflavorswithout overcommittingtoasingledish. BalancedProteinPortions Restaurantsareadjustingprotein servingstoalignwithhealthand sustainabilitygoals Leanproteins andplant-basedalternativesare increasinglyfeaturedinportioned dishes,cateringtothoselookingfor lighter,nutrient-densemeals. Value-DrivenOfferings While somedinersseeksmallerportions, othersequatevaluewithlarger servings Consider
family-styleplattersandgenerously portionedentrées,ensuringa balancebetweenperceivedvalueand costcontrol.
CustomizationandFlexibility
AccordingtoPerformancecorporate chefanddirectoroffoodservice businessdevelopment,Lonnie Varisco,“Adiner'sfirstexperience withadishisitsvisualappealwhenit ispresentedatthetable.Theright portionsizeensurestheyseethe valueinwhattheyordered.”
Intoday’shospitalityindustry, personalizationisagame-changer Providingoptionsthatcaterto differentappetitesanddietaryneeds canhelptoenhancethedining experience.Someeffectivestrategies include:
AdjustablePortionSizes—
Offeringhalf-portionsormix-andmatchselectionsenables
gueststocontroltheirintakewhile allowingthekitchentomaximize ingredientusage Andlarger,familystyleplattersaregreatfor accommodatingamixofhunger levelsatthesametable.
ProteinChoiceandSide
Pairings Customizablemeals withmultipleportionsizesora choiceofplant-basedand traditionalproteinsappealtoa broadaudienceandhelp optimizeinventorymanagement.
OperationalConsiderations
“Byloweringportions,operatorscan helpmaintaincurrentmenuprices whilecontrollingfoodcostand profit,”saidChefLonnie Achieving therightportionsizeisn’tjustabout dinersatisfaction;it’salsoabout maintainingfoodcostefficiencyand minimizingwaste. Selectinghigh-quality,pre-portioned productsensuresconsistencyin servingsizes,reducingpreptimeand foodwaste “Ourcuthousescan customizeBraveheart®BlackAngus BeeforAllegiance®DurocPork.Bay Winds®andEmpire’sTreasure® seafoodofferarangeofportion options,asdoPiancone®and Roma®vealandlamb. WestCreek®poultryburgersare othergreatsolutionsforportion control,”ChefLonnienoted Theseoptionstakethe guessworkoutofportioncontrol.
Adjustingportionstopreventwaste helpsboththebottomlineand sustainabilityefforts Serversoften noticeexcessfoodbeingdiscardedfrom plates,andbyencouragingthemto relaythistomanagement,youcanmake changesthataccuratelyreflectyour audience.
“Whenmakingportionchanges, considerusingdifferentplatewaresizes orcuttingproteinsonabias[against theirnaturalgrain]tofanthemout. Placingasmallerfishfiletontopof vegetablesorstarchaddsheightand improvespresentation,”ChefLonnie explained.Switchingthesizeandshape ofplatewarecanalsocreatetheillusion ofalargerportionwithoutincreasing productuse
Byembracingmodernportioning trendsandoperationalstrategies, youcanenhanceprofitabilitywhile deliveringtheexperiencesdiners crave.Therightportionsizeisn’tjust aboutwhat’sontheplate it’s aboutaligningwithtoday’sdining habits,maximizingefficiency,and creatingamenuthatworksforboth thebusinessanditsguests
Operational Expert
Achieving the right portion size isn’t just about diner satisfaction; it’s also about maintaining food cost efficiency and minimizing waste.
Every Tomato Is Vine-Ripened to Perfection.
When it comes to salads, customers have a lot of options these days So make sure the flavor of your menu offerings stand our with Ken’s!
AvocadoCitrusSalad
Ken’s Balsamic Vinaigrette Dressing
15ShadesofGreenSalad
Ken’s Honey Lime Dressing
Ken’s Essentials Bleu Cheese Dressing
Ken’s Citrus Dijon Vinaigrette
ITEMS TO WATCH
HEIRLOOM CARROTS
predicted growth through 2029
AMBA predicted growth through 2029
Amba is a tangy sauce commonly associated with Middle Eastern cuisine, though usually sourced back to a Baghdadi Jewish family in India Mediterranean and sandwich restaurants alike are both using this tangy pickled mango condiment on sandwiches and bowls.
With the release of our spring data, it is clear that the trend towards heirloom produce extends well beyond tomatoes. The multicolor options and the more concentrated sweeter flavor that heirloom carrots offer make them an appealing ingredient and even the star of produce-driven appetizers
Source: Datassential May 2025 Trend Bites
BIBIMBAP predicted growth through 2029
Bibimbap is a Korean dish that translates to “mixed rice”. It consists of warm rice with artfully placed toppings meant to be mixed together While a raw egg yolk is traditional, the intention being that the hot rice cooks it as the dish is stirred together, more approachable versions tend to use a sunny-side-up or fried egg instead.
RAKE IN THE DOUGH
Briana Rupel - Wisconsin native and proud service industry lifer, Briana writes about food, beverages, and foodservice creativity With more than 15 years of professional writing experience and a wealth of knowledge in the bar service industry, Briana is our go-to writer for trends
Intherestaurantgame,it’salways essentialtotakestockofwhereyou canmakeyouringredientsmulti-task. Andpizzaproductsareamongthe mostversatileoutthere!
Infact,apollpublishedrecentlyby worldmetricsorgfoundthat93%of Americanseatpizzaatleastoncea month*.So,saveonlaborand maximizeyourinventory,allwhile yourakeinthedoughwiththese pizza-centrictips.
DoubleUptheDough
Apizzahasverylittletostandon withoutasolidcrust andwhether that'sthin,thick,orgluten-free,it's timetomakethatdoughyourguests raveaboutworkdoubleforyou. Makingextradough,orusingup leftovers(ifyouhaveany!),saveson thecostofbuying,spacetostore,and labortomakeotheringredients.
Fromsweettosavory,yourdough canworkinamultitudeofways.
Havingacoupletraditionalsalads likeaCaesarorPanzanella isa greatmenuoptionforeasyupsells Whynotmakeyourowncroutons andcrustedbreadfortheseclassics usingyourhomemadedough insteadoforderingtwoseparate ingredients?Plus,theperkoftouting theword"homemade"onyour menuwillnevergooutofstyle.
DoughSoSweet
Goacompletelydifferentrouteby turningthatdoughintodessert Sure,we'veallheardofdessert pizza,butinthiscasegoingthe unconventionalroutewillwow guestsandensureeveniftheydon't haveroom,they'redefinitelytaking somethingsweethome.
Tryrollingdoughsuperthintomimic aphyllodoughforsomething baklava-esque.Orfoldcoldbutter intoyourdoughtocreateaflakier versionthatcanberolledwithbrown sugarandMagellan®Pecansfor stickybuns Youcouldevenroll Roma®Doughintosmallballs,make aholeinthecenter,andwhipup donuts.ApizzaANDdonutplace? Folkswillneverstayaway! Protip:Doughcanbefrozenand defrostedinthefridgeovernightorat roomtempforeighthours.
TakeOffwithTake-Home
Sometimesyouwantamealthat feelshomemadebutdon'thavetime orknow-howtotakeonALLthe steps.Tapintothepopularityof "take-n-bake"trendsandconsider whatyoucouldoffertogiveguests moreofahome-cookedmealfeel
Take-n-bakepizzasaresolidoptions thatallowgueststocookattheir ownpacewhilestillbringingin revenueandkeepingyourovens openforin-houseorders.Otherlowlaboroptionstocompletethemeal (ortoprovidea"pickthree"buildyou-ownmenuoption)couldbetubs ofcookiedoughorfreshsaladkits. Providebrandedplates,napkins, andevendrinks.Afullmealdealthat includesachoiceofapps,salad, dessert,andbeveragesimpresses andgoeswaybeyondtakeout.
OfferOff-Sale
Maybeit'syoursecretsaucethat's beenpasseddownfromgeneration togeneration.Maybeit'syour perfectedItaliansausagerecipe,or to-die-forCaesarsaladdressing Do youhaveanin-housespecialtythat folksflockinfor?Capitalizeonyour signatureingredientsbyputting brandedjarsandbottlesonshelves orpackagesincoolersnearthe entryway andofcourse,online!
Remember,freshispreferable, somakesuretodatevisibly Offeracouponwitha dine-inmeal,runamonthly BOGO,anddonate giftbasketstolocal
eventsfeaturingyourmerch,gift cards,andpackagedgoodsto spreadtheword.
