Seventh Volume of Nourish – Trending in 2020!

nourish January to March 2020 | Volume 7

Trending in

2020 new england

to expect in 2020 get the recipes for two irresistible shrimp dishes plus flourless mocha bean cookies! get to know david mcgurn and cathy hennessey

co nt e nts

Mike’s Guide to New England’s Restaurant Trends for 2020 | 5 Meet PFS - Springfield’s Corporate Executive Chef: David McGurn | 8 Plant Based Grows Up Gen Z

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Eating Approaches to Healthy Living Restaurant Stats You Should Know

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The Sweet Spot for Younger Generations Recipe for: Flourless Mocha Bean Cookies Restaurant Dining Trends on Valentine’s Day Influencing Flavors

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A Dozen Ways: Cheese on Top

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Keep Clam & Meet PFS - Springfield’s Seafood Category Manager: Cathy Hennessey | 36 Lent’s Ripple Effects

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Recipes for: Shrimp & Scallop Mac & Cheese and Shrimp & Spud Guacamole Bites | 44

Mike’s Guide to New England’s Restaurant Trends for 2020 Last year’s list started with the excitement around the “end of the decade” and bright economic forecast.

This year it seems folks are a bit more cautious. The economists swear to a recession, the media swears to a political meltdown and long-time famous restaurants are closing all over the cities and the burbs because of rising costs and the public’s change in dining habits. “Doom & Gloom” one might think, but not me.

Here’s why I don’t buy into the “Doom & Gloom”: History, Habit, Evolution History: During the great recession, the world’s spend was leveraged by Generation X. Hands were instantly kept in pockets as uncertainty depreciated almost as fast as real estate. Today’s millennial generation commands our top spend and carries a different perspective to virtually everything, especially the therapeutic importance of “treating”. Craft beers, take-out from “Trendiggan’s” (my made-up word for local trendy independent restaurants), items of self-care and video games will not disappear because of any recession.

History will not repeat itself.

Habit: One of the greatest gifts the digital age has given us is its ability to remind us to do something.

Coming from a parent who battled Alzheimer’s, I am happy there is a hand-held device in my pocket that reminds me of appointments that I didn’t even make, to watch a video clip I will most likely want to share or eat a taco because it’s Tuesday and the ad banner just came over my phone… I eat pizza on Friday, like most Americans. I should be eating a salad with lemon but the habit I created was pizza, so I am out of luck until I recalibrate that habit. Creating customer habits happens to be a trend for 2020, but I haven’t even gotten to that yet…

Evolution: The Elevated Consumer Sentiment (NRA 2019) continues to rise as does our industry’s gross sales. Pushing the $900 billion mark means patrons are not slowing down but may be realigning their allegiances in food. Jack Li, founder of Datasentials explains that consumer values have evolved beyond tastes, affordability and familiarity, to now include personal values. This shifts food choices from diet-focused (and I don’t mean healthy) toward a broader social good. What does this mean? The same person that was screaming about GMOs last year is also drawn to lab-made foods for the value of its global impact (carbon footprint used to mean that someone stepped on a piece of charcoal). Beyond tastes, food consumption has evolved.

Now why is it that history, habit and evolution are the reasons our industry isn’t on the brink of disaster? This is because 2019 was a ground breaking year in our footprint for a greater number of operators who opened their eyes to new ways to grow their businesses and control their profits. More business owners admitted they needed help (NRA stated 70%) and more resources were deployed to support them. The competition grew fierce this past year and operators need to drive their brand’s awareness. Consumers have adopted new habits including online ordering that has helped drive a growing revenue source in restaurants: take-out.

Trending tastes have quickly pushed through the city to the outskirts thanks to digital media.

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Insta-everything! Before that drink or plate is sent, is it worthy of a pic? Does service staff offer to take photos for patrons continuing their fun? We will see increased interest in fresh plating, glassware, dining surfaces and background ideas to elevate that “Instagrammable” moment.

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Kid’s meals become a conversation of customer retention.

Guess who is deciding where the family goes out to dinner?

Yep, lil’ Johnny & lil’ Sally. These two lil’ buggers like colorful foods, have expanded palates (beyond chicken fingers and pizza) and look for interactive place mats or fun things to do while they wait for their meals. Key note: stay away from the table side kiosks: mom and dad suddenly are keeping Johnny & Sally away from them while out in public.

7 With that said, I give you my top Eastern Restaurant Trends for 2020:

“Delicious-Mess” plates: Thank you Ugly-Delicious host David Chang for the inspiration to all things “messy”. Consumers are swooning to find the next mess to snap, then snack on. Think how to expand on the growth of poutine appetizers or photos of flour covered cutting boards stamping out fresh raviolis…

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Independent restaurants will focus on operations more than ever before, looking to establish goals and implement processes to work and replicate them. There is a greater awareness of new laws to remain compliant with which is realigning some of the responsibilities some operators would formerly outsource. This means operators will look for tools and direction to help them work more efficiently.

Business owners will look for opportunities to keep and retain the best type of employees they can. This will come down to learning how to communicate, instruct and manage their staff differently than they may have in the past. They may look for resources and digital tools to help them rebuild their restaurant’s employee culture to retain “good employees”.

The growth of technology and digital engagement continues to drive past most operator’s bandwidth. If businesses are already focused on data, they will look for better data, if they are engaged on social media, they will be looking for better processes, better content and better results.

These conversations have continued to grow all year, most operators don’t feel they can put it off any longer.

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What to do about take-out and third-party delivery?

Consumer online ordering is at the forefront of this topic in our footprint. Service fees are all over the place, upfront costs or per-transaction fees, delivery from Uber, Grubhub & DoorDash are sucking operator’s profits out of their POS. Decisions will be made early in 2020 on which direction business owners will choose to go and how to charge their patrons accordingly.

Global inspirations on comfort foods go beyond the Bahn Mi and Korean Short Rib Grilled Cheese and moves through West African soul food (Jollof rice), Syrian Aleppo peppers then over to Mexican Elote. Ancient grains highlighting fonio and millet and the sour notes of Tamarind complimented with alternative sweetness for dates or Sorghum molasses. Notably, “comfort food” becomes a broader term that moves from meatloaf to tikka masala…

Plant based continues its growth pattern as more genetically modified soy beans miraculously bleed like meat. More naturalists will look to prepare Jack Fruit in braised applications, similar to meat… Jack Fruit Kung Pao has its place among small plates.

With Beyond and Impossible’s competition heating up, even the niche locations in the outer areas are finding the consumer reach for plantbased dishes is in their seats.

My last point has to do with the global responsibility operators have towards the environment and animals. I’m talking waste, energy, and transparency of where product comes from. It reminds me of that “Portlandia” clip where the patron asks the waitress where the chicken on the menu was from and she returned with a photo of the bird, the hen’s name, what she liked to eat and where she slept… I’m not saying our customer base has become that wacky but back to what I had eluded to prior, they do leverage their personal values when making dining decisions. This can be a great social media opportunity to align with an operator’s best practices when it comes to sourcing products, reducing waste, packaging and disposables…

I could sight other trending food items that drive business in hot areas like Boston or New York but that won’t inspire 99% of our operators.

This is about business and facing challenges ahead for 2020. This could be a pivotal year for many independent operators. I honestly feel it will be more challenging for the chains as they are currently scrambling to be more reactive to change than ever before. Independent operators now have the opportunity to capture those uncertain or evolving customers while the chains figure out what they want to do. To me, it’s a year of consistent experience and food, engagement and digital content as well as creating an impactful experience for every consumer you can. Operators need to show their value while proving they have fun serving the public.

w o n k o t get hef C e iv t u c e x E e t a r o p r Co

David joined the Performance Foodservice team in 2019. He has over 35 years in the industry holding culinary roles, working in senior leadership, and has been a leader in Culinary Education, training thousands of culinary students on the East coast.

He is a dedicated supporter of the American Culinary Federation’s Certification process and actively mentors chefs throughout the process as well as leads examination teams in Connecticut and Rhode Island.

Starting his career in the family restaurant at a very young age, he began to fully understand the effort and dedication it would take to become successful in the kitchen. Eventually managing the family business, he had an early understanding of small business operations, employee management, and customer service.

As Executive Chef for the historic Storrowton Tavern and Carriage House, he entirely revamped menus, operational process, and completely automated the food cost and inventory management systems. Through his efforts, he was successful in majorly reducing operating costs and increasing operational effectiveness. His menus were lauded for their creative use of alternative ingredients, healthier profiles, and sustainable ingredients. Although common subject matter today, this was considered a cutting edge thought process at the time.

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Joining Connecticut Culinary Institute in 2002, David was able to further master his skills in the production kitchen and develop them to apply in a classroom setting. As a Chef Instructor, he was recognized for his interactive and real-life approach to educational delivery, later taking on the Dining Services Department, and procurement for the entire campus.

In 2007, Lincoln Culinary Institute moved David into the role of Director of Education where he championed with their national curriculum committee to completely rewrite the entire Culinary Arts, Baking and Pastry, and Italian Culinary Arts programs. He also led the Career Services office where he worked to leverage partnerships with national brand partners for unique and coveted externship experiences. Furthermore, he was at the forefront of the competition committee creating both internal and external student competitions, chef partner demonstrations, and guest speaker/mentor programs.

As a leader in Culinary Education, David was commissioned to film a DVD to accompany the On Cooking textbook by Sara Labensky, Priscilla A. Martel and Alan M. Hause, providing over eighty video demonstrations of culinary fundamentals that is still used in culinary schools throughout the USA today.

Chef expanded his breadth of food service management in his role as District Manager for Elior North America’s Aladdin Foodservice Management education division. There he operated properties throughout New England from public and private schools, colleges, and universities. David was able to design and roll out new international concepts, healthy bowls, greens, and wrap build programs, working hand in hand with school and community farms. These concepts were designed to be retrofit into any location throughout the USA and in all market sectors within Elior North America.

As Corporate Executive Chef for Performance Foodservice-Springfield he brings his diverse culinary and managerial knowledge to develop solutions for our customers. Whether they use further processed products or are a completely scratch kitchen, David is able to work to build creative solutions with few ingredients that turn any item into a unique menu option.

Chef McGurn holds certifications as an Executive Chef as well as in Culinary Administration. He also is a respected Certification Examiner throughout New England for the ACF. David has orchestrated meals for the prestigious Chaine Des Rotisseurs, and hosted their annual Young Chef Competition.

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Plant-based or plant-forward? Vegan or vegetarian? No matter the label attached, produce and plant-based proteins are proliferating on menus. And though different forces— including health, sustainability and animal welfare—may be driving consumers toward this eating style, operators are getting on board with the trend, albeit some more aggressively than others.

Across menus at leading chain restaurants, the terms vegan, vegetarian and plant-based lately have all grown, according to Technomic Ignite menu data. But menu mentions of plantbased have skyrocketed, jumping nearly 300% in the past year.

Consumers seem to prefer that terminology, Technomic finds: Fifty-eight percent say they are likely to purchase plant-based foods, while 49% would buy vegetarian and 43% would choose vegan.

No doubt plant-based is buzzing in part because of faux meats’ recent surge. The two big players—Impossible Foods and Beyond Meat—have made huge inroads in foodservice, and their products are trending in all segments, from quick-service to sports bars, college dining to health care.

Fifty-eight percent of consumers say they are likely to purchase plant-based foods.

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Plant-based patties are one of the hottest menu items in foodservice; veggie burgers overall are up 18% across major U.S. chains, with Beyond and Impossible driving the growth, says Clare Aigner, manager of syndicated research for Technomic.

In addition to burgers, chefs are also using the bulk product, crafting it into meatballs, taco fillings, pizza toppings and more.

And they’re not stopping there.

ARD ARD. W O ET ORW Y F E Y AN HE WA D N S A DING T N O I RAT RE LEA A P A PRE M S H I S N FRE ITARIA FLEX BEYOND MEAT SUBSTITUTES While some sales of plant-based meats are coming from vegan customers, much can be attributed to flexitarians: eaters who may choose a plant-based burger one day and pepperoni pizza the next. Just half of these consumers say these meat substitutes taste as good as real meat, so some operators are not going the imitation route.

B.Good, a health-focused fast casual with 78 locations, tapped into the flexitarian mindset with its new plant-forward Flexitarian Burgers. This lineup includes a vegan beet-pineapple burger with caramelized onions, kale, spicy slaw and beet hummus; two vegetarian items—a chickpea burger with whipped feta and spicy cucumbers and a poblano quinoa burger with cheddar and jalapeno corn salsa; and a mushroom-blended turkey burger.

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“Each burger hits on a slightly different customer need state, and they’re flying out of our stores,” says CEO Chris Fuqua, who joined B.Good last year from Dunkin’ Brands. Fake meats are “not an option” for the chain, says Fuqua, pointing out that the chain was “founded on the principle of food from the farm, not from the lab.”

One of the concept’s most successful plant-based dishes, Spaghetti and Meatballs, features eggplant meatballs and zucchini noodles topped with marinara sauce. “We’ve sold over 3.5 million orders since it was introduced,” he says. “And its popularity continues to surge.”

B.Good’s own research with focus groups, surveys and social listening finds that its customers are looking to reduce consumption of red meat, not eliminate it entirely. So beef burgers and chicken sandwiches share menu territory with the Flexitarian Burgers and seasonal grain bowls. A recent addition is the Watermelon Poke Bowl, which uses marinated and grilled watermelon cubes instead of tuna. It’s rounded out with a quinoa blend and kale, then flavored with Korean hot sauce.

Fake meats are 'not an option' for fast-casual chain B.Good, its CEO says.

MEETING YOUNG DINERS’ DEMANDS The influx of faux meats has been a disruptor at restaurants, but college dining has long boasted vegan stations and even meatfree dining halls, and vegetarian menus have been essential to college dining for a generation.

“We’ve come a long way from Meatless Mondays,” says Georgene Sardis, director of marketing for Compass Group at Northwestern University.

At the Evanston, Ill., university, 12% of meals served are now vegan—a number above the national average and one that increased when Gen Z started matriculating, says Jennifer Byrdsong, vice president of operations with Compass Group, which oversees foodservice at Northwestern.

While the Impossible Burger is served at one retail concept called Patty Squared, all other plant-based items at the university are made from scratch. A plant-based station in dining halls called Rooted offers one hot entree, two hot sides and a dessert every day. Featured items include Curried Chickpea Hash with Broccoli and Spinach, Seared Orange Sriracha Tofu and Grilled Chimichurri Cauliflower Steak with Acorn Squash Ginger Mash.

“We’ve come a long way from Meatless Mondays.”

—Georgene Sardis

The number of vegan entrees and side dishes offered at Northwestern eateries has increased by nearly 17% from 2018 to 2019, and seasonally changing salad bars in each dining hall are at least 50% plant-based, Byrdsong says.

Doubling down on plant power, Northwestern Dining encourages students to participate in a 21-day plantforward challenge through its Sustainability & Wellness Blog, guiding them with daily menus. A dietitian educates participants about balancing nutrients and meeting protein requirements, suggesting supplements if needed.

And both the newly renovated Allison and Elder dining commons include teaching kitchens, where students can learn to cook plant-forward recipes. Elder commons also houses a greenhouse, where fresh produce and herbs are available on a rotating basis.

It’s not just the younger generations interested in veggie dishes; plant-forward fare has become a demand in corporate dining as well. At a leading tech company in Charlotte, N.C., where Eurest is the foodservice provider, the clientele includes a good number of vegetarians and vegans, as well as mainstream eaters seeking more plants, says the location’s executive chef, Benny Arce.

To that end, Arce has set up a separate bar of hot vegetables and grains, but no proteins. “Both groups can fill their plates with items such as quinoa, barley, farro, rice blends and seasonal vegetables, and then add animal proteins or plant proteins from another station if they wish to,” he says. Tofu is always available, including in varieties such as chorizo, and Arce is rolling out Beyond Meat.

Still, vegetables and grains outnumber proteins every day, he says.

At Northwestern University, 12% of meals served are now vegan.

THE MEDITERRANEAN EFFECT Meat and barbecue were always the main focus of Eurest’s corporate cafes in the Southern U.S., says Anna Pavisha, Eurest’s regional wellness director for the Southeast and Gulf states. But that’s shifting, she says: “Two years ago, no one would have asked for plantforward choices, but that has changed dramatically.”

Other parts of the country are seeing similar moves.

Denver has always been thought of as a meat-andpotatoes town, but now people are gravitating toward vegetables and fish, says chef-owner Alon Shaya, who helped put modern Israeli food on the U.S. map with his namesake restaurant Shaya in New Orleans, which he left last year.

In Denver, Shaya continues to offer naturally plant-forward Israeli cuisine at his two concepts Safta and Saba, though he is exploring other areas of the Mediterranean and focusing even more on veggies. New on Safta’s menu is a Persian dish called koosa, which is composed of stuffed, roasted zucchini flavored with roasted garlic and topped with chiles and sunflower seeds. And he’s using a smoker to infuse freekeh, green farro, pumpkin, cauliflower, sweet potatoes and other items with a more “meaty” taste.

Shaya is also discovering potential in plant-based milks and cheeses—ingredients that adapt well to kosher catering, where dairy products and meat cannot be mixed. “I’ve been blown away working with coconut milk to enrich curries and stews,” Shaya says, “and will continue to use coconut-based cheese alternatives because of their versatility.”

GEN Z A look at the demographic data reveals insights about what appeals to Gen Z

By Maeve Webster | Flavor & The Menu

For the past decade or so, the industry has been focused on the wants, needs and preferences of Millennials. This hyper-focus on one generation hasn’t been without cause, as Millennials have fundamentally shifted how food is consumed and considered in its cultural role.

The industry is ready to move on as Generation Z moves through college and, shortly, becomes the next generation to potentially change the role of food once more.

How do we define Gen Z? There are no definitions accepted by the U.S. Census Bureau, and each research company tends to use its own age range. Pew Research, however, classifies Gen Z as those consumers born from 1997 to the present, or those consumers less than a year old to those 22 years old.

It would be a mistake, however, to believe Gen Z will be nothing more than Millennials 2.0—an expansion or iteration of the changes made by Millennials. Truly understanding how Gen Z will consider and consume food is difficult given that the majority are below the age of 16 and, therefore, hard to effectively survey and study.

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Initial data suggests Gen Z will be wholly their own generation and not a subset of another, and as with Millennials, this is a range of consumers who are difficult to pin down as having one homogeneous set of needs and wants.

GEN Z: FLAVOR INSIGHTS What we’re seeing from Gen Z with regard to purchase drivers should give the industry pause.

VALUES SHIFT Though flavor is the primary driver for food both at retail and in foodservice, Gen Z is less likely to rate its importance as high as other generations. In fact, Gen Z is less likely to place high importance on many issues that have shaped the way foodservice sources and markets what’s on the menu, including: healthy options, fresh, locally sourced, authenticity, customization and high quality.

It is possible Gen Z considers these issues table stakes and takes it for granted they will be available, but it may also indicate a withdrawal from the same level of engagement previously seen with Millennials.

Figuring out which is the true pathway for this generation will significantly impact the future of menu and concept development.

In Good Taste How daring will Gen Z be when it comes to trying new items? According to Datassential, nearly 90 percent like trying new food, but only 35 percent are willing to try something because it sounds interesting, versus 65 percent who will only try it if they believe it will taste good. Does this mean that extreme experimentation for the sake of an experience that can be bragged about on social media will be replaced by more curated menu innovation?

With so many Gen Zs too young to make primary purchasing decisions on their own, it’s difficult to say at this point, but one thing is certainly true: understanding what Gen Z believes will taste good is going to be critical to menu innovation and development.

Just a Teen Thing?

Here is where the big question comes into play: How much of the behavior we’re currently measuring with Gen Z is driven by characteristics and behaviors unique to that generation, and how much is driven more by those specific to adolescence? The truth is, some behaviors are most certainly unique to this demographic, but many are likely more common to the age range, and understanding which is which will be more possible as the generation ages and gains more autonomy in their purchasing behavior.

Face Time From an operation standpoint, there are common elements that create equally appealing atmospheres for both generations. Despite being “always on� and tech natives, Gen Z is showing a preference for more face-to-face interactions, which is likely more appealing to Boomers than is tech-driven ordering.

Both generations have more time to relax at an operation and are looking for an atmosphere that facilitates relaxing, though Gen Z will need options that help drive devices while Boomers will look for elements that support easy conversation.

THE ROAD AHEAD The path forward is uncertain until we understand the role foodservice will play in the culture of Gen Z. Will the industry enjoy the level of cultural importance it has among Millennials, or will it go back to a more direct competition with retail for share of stomach? What foods and flavors will speak most directly to Gen Z without alienating other generations?

Over the next few years, the answers will become more apparent. Until then, operators should look to common ground by leveraging familiar and appealing formats, but offer broad customization to allow for more individual preferences.

Gen Z will be unique, but unique in a way that still has enough in common with other generations—so operators should be able to create offerings that appeal to all.

GEN Z VS. BOOMERS There are many different foods and flavors that are appealing to both Gen Z and Baby Boomers (as well as Millennials and Gen X) and can be used as launching pads to create menu items with broad appeal. Ubiquitous fare such as pizza, burgers, pasta, fries, mashed potatoes, grilled chicken and even tacos are all strongly preferred by both Gen Z and Boomers.

The same is true for ubiquitous flavors such as strawberry and chocolate. Where things get a bit trickier is moving beyond ubiquity. In these cases, finding common ground on flavors helps to drive common appeal.

Common Ground Watermelon is as appealing to both generations as is French vanilla and raspberry. In fact, both generations appear to find common ground on fruit, with pears, melons and tropical fruits all equally appealing.

Nostalgia vs Uniqueness An interesting flavor case study, and one that was identified early in the focus on Millennials, is red velvet. For Boomers, red velvet is a classic that offers an emotional connection through nostalgia. For younger generations, the appeal lies in uniqueness. Several years ago, operators began to offer red velvet in alternative formats, from doughnuts and ice cream to madeleines and whoopie pies— appealing to different consumers for different reasons.

The farther out from ubiquity an operator strays, the more difficult it may be to find common ground between Gen Z and Boomers, but it’s not impossible. Looking at the trendforward stage of inception, both Gen Z and Boomers agree on the appeal of shaved ice and brittle, both of which are likely similar to the red velvet phenomenon.

EATING APPROACHES TO

HEALTHY LIVING

In pursuit of their quest for long-term quality of life, America’s consumers are shifting their views on dieting and approaches to eating more healthfully.

More consumers than ever are experimenting with their diets. The Hartman Group’s Health + Wellness 2019 report finds that one in two (50%) consumers have experimented with some type of diet or eating approach in the past year.

50% 69% 65% 42% 34%

tried any eating approach in the past 12 months Gen Z Millennials Gen X Boomers

Our research finds that consumers’ eating approaches are for wellness, not weight loss.

Boomers are the least likely to have tried a new eating approach, despite being much more likely to actually be overweight/obese. This suggests movement past weight as an indicator of health & wellness. Meanwhile, younger consumers show a preference for “lifestyle” diets focused on wellness, sustainability, or animal welfare rather than weight loss.

Eating Approaches Tried in past 12 months

Low-carb diet

12%

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Intermittent fasting

Vegetarian

Gluten-free

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Juice cleanse or detox

Whole foods diet (e.g. Whole30)

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Vegan

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6%

Elimination diet

5%

Mediterranean diet

8%

Ketogenic or Bulletproof diet

5%

Paleo diet

5%

The diversity of approaches represented also reflects consumers’ interest in finding the right approach for them and even an enjoyment of eating differently.

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Source: Health + Wellness 2019: From Moderation to Mindfulness report © 2019 The Hartman Group, Inc.

DID YOU KNOW?

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THE SWEET SPOT FOR YOUNGER GENERATIONS Three ways to capture their attention

By Flavor & The Menu With Millennials and Gen Z making up a huge part of today’s dining consumer base, any leverage in attracting them is a good thing. A lot of research coming out on Gen Z, the generation nipping at the heels of Millennials, positions them as vastly different in both values and flavor preferences. That makes it challenging for restaurant concepts to target both of those large cohorts.

Thankfully, those differences seem to fall away when it comes to sweets—both demographics seem to be following a similar pattern of preferences and behaviors in the dessert category. That means targeting younger generations with desserts requires only one strategy.

Targeting them is worthwhile—87 percent of Millennials and Gen Z think about eating dessert one or more times per day.

The folks at Hershey Foodservice wanted to fully understand what these younger consumers crave when it comes to desserts so they could better support their customers. They conducted an in-depth national study to find out. Here are three salient takeaways from that research that offer a roadmap on how to capture dessert sales from Millennials and Gen Z, building brand loyalty along the way.

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DESSERT FIRST The research suggests that Gen Z holds a particularly strong connection to desserts and will choose a restaurant just to enjoy a favorite dessert. In fact, 50 percent of Gen Z skips entrées entirely and starts with dessert.

That is significant, marking a shift in dining behavior that should perhaps influence how menus are designed and promoted. Desserts are not an afterthought for this generation and should be front-loaded on the menu, talked up by the server, and included in marketing messaging.

SOCIAL MEDIA GAME Younger consumers like to share photos—this we know. They really like to share dessert photos—31 percent of Gen Z and 26 percent of Millennials post dessert photos on social media. Leverage that enthusiasm. First, make sure your desserts are post-worthy—fun, familiar, creative. Second, run social media contests, giveaways and special offers to increase tagged dessert posts. This not only ups your social currency, it also deepens your brand’s emotional connection with these consumers.

USE BRAND POWER TO DRIVE REPEAT VISITS Here’s an impressive stat—70 percent of Gen Z and 63 percent of Millennial consumers are likely to return to a restaurant where they enjoyed a Hershey branded dessert to order another one. According to this study, younger consumers identify with the HERSHEY’S brand and trust that these branded ingredients deliver on quality and flavor. Use this brand power to draw the attention of younger consumers. Create new experiences by offering Hershey branded specials or highlighting seasonal Hershey branded desserts to keep them coming back again and again.

BRANDED FOR SUCCESS When asked how likely they would be to try a variety of branded food categories, Gen Z and Millennials listed branded desserts as their top preference. The likelihood of trying a branded dessert item is the highest ranked category—not only for both generations, but also both genders. The national study found that 61 percent of men and 71 percent of women said they are likely to try a branded dessert for the first time.

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flourless mocha bean cookies Directions Preheat the oven to 375°F. Line a cookie sheet with parchment paper.

Using a food processor, process the black beans, chickpeas, cocoa powder, cinnamon and salt until it turns into a thick, flour-like consistency. In a medium bowl, whisk together the maple syrup, coconut oil, chia seeds and coffee extract until well combined. Pour the mixture into the food processor and process until smooth, about two minutes.

Remove the processor bowl from the base and remove the blade. Fold in the chopped nuts and chocolate chips. Using a cookie scoop, drop rounds onto the prepared cookie sheet and use a wet finger or the back of a spoon to flatten and mold into cookie shapes. Keep in mind they won’t spread while baking. Add a few more nuts and chocolate chips to the top of each cookie. Bake for about 18 minutes or until the tops of the cookies are fairly dry to the touch.

You don’t want the middle to feel too wet or the cookies will be very fudge-like. Remove the pan from the oven and sprinkle coconut sugar on each cookie. Allow cookies to cool completely before removing from pan.

YIELD: ONE DOZEN

Ingredients 1-1/2 cups cooked black beans, rinsed 1/2 cup cooked chickpeas, rinsed 1/2 cup cocoa powder 1/2 tsp. ground cinnamon 1/4 tsp. sea salt 1/2 cup pure maple syrup 1/4 cup coconut oil, melted 2 tbsp. ground chia seeds (or flax meal) 1/2 tsp. pure coffee extract 1/2 cup chopped hazelnuts (or other nuts) 1/2 cup dark chocolate chips 2 tbsp. coconut sugar, for cookie tops

Gluten-Free/vegetarian

Restaurant Dining Trends on

Valentine’s Day Featured on toasttab.com

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Valentine’s Day is just around the corner. Is your restaurant ready for the influx of diners?

According to the National Retail Federation, Americans plan to spend an average of $27.72 per person on an “evening out” this year, second only to planned spending on expensive jewelry. Your restaurant may be offering prix fixe menus, discounts, and other restaurant specials for Valentine’s Day, filling every table with lovey-dovey couples — or parties celebrating Anti-Valentine’s Day. On Valentine’s Day, online and in-store restaurant sales increased and service remained excellent with high tips, so make sure you’re staffed up and ready to go. Many Valentine’s Day diners seek an elevated experience. Of all restaurant types, fine dining restaurants saw the largest increase in restaurant sales.

On Valentine’s Day, we saw 105% of the average fine dining sales. Overall, reservations significantly increase on love day. Make sure your restaurant availability is optimized to bring in both planners and last-minute bookers. Restaurant reservations increased 433% compared to the average number of reservations made for the same day in the weeks surrounding Valentine’s Day. Valentine’s Day celebrations come in all shapes and sizes! Of course, parties of two increase on Valentine’s Day, but so do parties of four, three, six, and five, compared to the average party size in the weeks surrounding Valentine’s Day.

INFLUENCING FLAVORS Trends and patterns having an impact on food and beverage preferenc

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By Maeve Webster | Flavor & The Menu Ten or more years ago, influencing consumer preferences was relatively easy for both manufacturers and operators. Television, films and print could sway consumer likes and demands. Other influences have always been at play beyond these, but they were more limited in their reach and more niche in their impact.

Along the way, there will be changes in how best to communicate with consumers, particularly specific age cohorts. Keeping on top of the constantly shifting influencer platforms is critical to cementing future relevance and competitive positioning.

The same cannot be said today. Influences in food and beverage preferences come from a broad and diverse array of sources, including travel, fashion, beauty and, of course, social media. As the reach of these sources expands and intensifies, shifting consumer behavior will change the degree to which each impacts the industry.

One of the primary sensory experiences of food and beverages is visual. If visual appeal wasn’t critical, then no operation would bother with the careful construction of beautiful dishes.

Instagram capitalizes on this, and the success of its integration into foodservice is evident in the proliferation of the term “Instagrammability” regarding dishes and drinks.

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VISUALS: STATIC TO DYNAMIC

While static images will continue influencing consumer preferences, the tide is shifting to more dynamic visuals. Younger consumers, particularly Gen Z, lean on YouTube more than any other age cohort. In fact, Gen Z uses YouTube to research brands at twice the rate Millennials do, according to The Superfan Company. Another study by Defy Media reports that 95 percent of Gen Z use YouTube versus 69 percent that use Instagram. Of those using each of these platforms, half “can’t live without” YouTube, while only 9 percent say the same about Instagram.

Think of this as the return swing of the pendulum, which moved away from static images in the 1950s with the rapid spread of television, and then went back to static images thanks to social media. Now YouTube is marking a return to dynamic visual communication. To put this in context: The “snap, crackle and pop” of Rice Krispies could never have worked in the age of Instagram.

As a result, marketing will need to include more dynamic elements such as movement and sound. This dynamism in communication will open opportunities for new techniques, visual elements and plating that are more impactful than static visuals.

STREAMING NEW FOOD PREFERENCES Televisions haven’t disappeared from the American domestic landscape, but their use has changed dramatically. According to 2018 research by Deloitte, 55 percent of American households subscribe to at least one streaming service—an increase of 12 percent since 2017.

Netflix alone features more than 100 foreign-language series in its library.

Why is this important, and how can it impact food preferences? One critical aspect is that these series were developed for foreign audiences, not tailored for U.S. viewers. They include casual inclusions of food and beverage culture that illustrate the everyday lives of people outside of this country.

Watching these shows naturally opens up American audiences to culinary traditions in a way that restaurants based here may not be able to. Some of the top foreign-language series on Netflix hail from Norway, Israel, Brazil, India, Taiwan, Korea and Mexico—the origins of some of the most on-trend cuisines impacting foodservice in this country.

As Americans become increasingly comfortable with foreign programming, and these series proliferate, expect the comfort level with unfamiliar cuisines, dishes and ingredients to grow.

THE LINK BETWEEN BEAUTY AND FOOD Tying food preferences to beauty trends may seem a bit far-fetched, but consider some of the trendiest beauty products over the past few years. Many of them have coincided with or even helped drive food trends, including blueberries, watermelon, cucumber and turmeric. Which came first, and what industry has the greatest influence over the other? It’s difficult to tell.

However, there have been some clear successes in this beauty to food trend. Most notably, activated charcoal was an ingredient in beauty products well before it became the hot new ingredient in food. Cannabidiol (CBD) is growing at exponential rates in all types of beauty

products and is poised to enter the food and beverage industry at both the foodservice and retail levels, as states and the federal government work out its regulation. Even moringa and kiwi are looking like they’ll have big years in beauty, which will probably be followed by some degree of trend in food.

Understanding the relationship between these two disparate industries is challenging. But with the growth of functional foods and the deepening understanding of the link between food and well-being, which includes outer as well as inner health, expect trends to move fluidly between the two, with plenty of influence moving in both directions.

GLOBETROTTING TO NEW FOOD EXPERIENCES While foreign-language series and films may educate armchair travelers, nothing ultimately beats the real thing.

The real thing is exactly what more and more Americans are getting, with record numbers now traveling abroad annually.

In 2017, based on United Nations World Tourism Organization data, Americans ranked second only to China in outbound travel, with spending in overseas tourism soaring to $135 billion.

Much of this travel is increasingly focused on experiential tourism, driven largely

by Millennials, in which travelers are more thoroughly immersed in the culture.

Food is often a large part of this, with food-focused tourism on the rise. Market research company Technavio expects culinary tourism to post a compound annual growth rate of more than 9 percent from 2019 to 2023. This includes everything from agritourism to high-end culinary tours.

While some of this travel may be carefully curated for American tourists, much of it will be immersive in a more authentic sense. The result for operators back home is an increasingly educated, experimental and experienced set of customers.

All of this travel is adding to the sense that the world is shrinking, and culinary tourism will serve to accelerate an already warp-speed trend cycle of world cuisine dishes, preparations and ingredients.

ADDRESSING SHIFTING INFLUENCES Teasing out the most appropriate, actionable and realistic solution for dealing with these new influences will vary widely by operator. Three solutions to consider: 1. Create Doable Social Media Plans

Preoccupation with social media can rapidly become a hole down which a brand sinks, never to return. The time and effort to stay on top of social media often seems to overshadow the primary function of the operation—namely to provide guests with meaningful, memorable food and beverage experiences. Social media, however, is unavoidable in this age, and the platforms that are most relevant are shifting.

Rather than trying to create an engaging presence on all platforms, operators would be well served to identify the platforms that best fit not only the brand identity but the foods and beverages offered.

Ultimately, dynamic platforms will be a far more effective way to reach Gen Z, but the time and effort required to create impactful videos that convey key brand attributes may be beyond the resources available.

Brands must carefully consider options, and develop a plan for the short and long term that maximizes resources, creates an effective communication plan, and fits with strategic goals.

2. Stay on Top of Complementary Industry Trends

Time is precious for operators, but foodservice can no longer assume food and beverage trends exist separately from trends occurring in other industries. From beauty and travel to fashion and media, access to and speed of information coupled with shifting consumer behaviors require brands to stay abreast of much more than just trends specific to their industry.

Operators should identify the industries that make the most sense based on patron demographics and the operation’s identity and focus.

The beauty industry may be more complementary to an operation with a far younger demographic in specific metro areas, while travel or tech may be a closer fit for other brands. Understanding the growing interplay between food and other industries will help operators remain relevant and forward-thinking, and avoid being caught flat-footed in the face of a rapidly shifting trend environment.

3. Identify Trend Synergies

Given the speed of information, it is very easy to get lost in the sheer volume of trends that can be identified. Enter the paradox of choice, or the paralysis one may experience when faced with too many choices. The trick is to understand the themes or the synergies between trends.

One of the world cuisines that has enjoyed a great deal of focus recently is Levantine— cuisines from the countries that make up what has historically been known as the Levant. At the same time, Israeli and Arabic series on Netflix, including “Fauda,” are doing extremely well, and American tourism to the Middle East rose 5 percent in 2018, according to the U.N. World Tourism Organization.

Furthermore, Muslim models are becoming more common in the United States and are featured in high-profile campaigns. This synergy of trends across industries makes it easy to understand the potential for Levantine cuisine in the coming years.

It’s important, always, to take a step back to see the big picture rather than getting bogged down in a barrage of unconnected trends.

A DOZEN WAYS: CHEESE ON TOP Twelve ways to leverage cheese in unexpected flavor combinations

By Amelia Levin | Flavor & The Menu With such a vast range of quality producers, flavors, textures and capabilities, cheese offers an incredible opportunity to star in dishes or round them out, put the “comfort” in comfort food, and lend that “something special” to any dish.

Artisan cheeses also tell a story: one of terroir and craftsmanship—which is what consumers these days crave as they seek the stories behind their food.

Here’s a look at a dozen trending cheese categories that present opportunity for recipe and menu development today. Each exhibits next-level attention to flavor building, where chefs are leveraging cheese to make their menus stand out.

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SPREAD IT ON Spreadable cheeses like pimento and cream cheese have always had their place on Southern menus and in Jewish delis, but chefs are finding new uses for these versatile, craveable favorites, either by making their own versions or pairing them with unexpected ingredients.

FAN THE FLAMES

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When picturing flaming cheese, there’s that image of traditional Greek saganaki arriving tableside in flames with the accompanying “Opa!” While the pan-fried cheese appetizer remains a hit, chefs are exploring other cheeses that can withstand high heat, perfect for grilling or frying.

FINISH WITH CHEESE

A soft cheese touch adds dimension to desserts, like the Dessert Burrata with orange and fennel mostarda and toast at Café Spiaggia in Chicago. Cheese is finding its way into more desserts today, thanks in part to a growing consumer interest in desserts that combine savory with sweet in compelling ways. Chefs and pastry chefs are responding, applying creative strategies that balance cheeses with sweeter components.

ALPINE ADAPTABILITY

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Alpine cheeses like Gruyère, Emmentaler, Comté and raclette are well known for their ability to add an ooey-gooeyness to just about anything. Chefs are taking full advantage of this easymelting characteristic to add that extra level of creaminess to standard comfort fare like mac and cheese and sandwiches, as well as burgers, pizzas and flatbreads. On the horizon?

Alpine cheeses making their way here include: Beaufort, vacherin Fribourgeois, Appenzeller and Sbrinz.

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STARTING THE DAY At Stir in Raleigh, N.C., the Fried Green Tomatoes meld Southern with Latin American by featuring a garnish of pimento and Cotija. Cheese has long been a staple on breakfast and brunch menus, but chefs are experimenting with more creative uses during those dayparts. There’s certainly room for new menu opportunities here as brunch crowds tend to favor authentic global dishes, bold flavors and eclectic mash-ups.

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LATIN EXPLORATION

Queso fresco and queso Chihuahua are staples in Mexican-American cuisine, but today, chefs are exploring other types of Latin cheeses like Oaxaca cheese, a white, semi-hard variety with a mild flavor and good meltability. There is also requesón, a fresh, ricotta-like cheese made in Portugal, Brazil and Mexico. At La Merenda in Milwaukee, the Queso Fundido is made with Menonita cheese, a style of cheese that originated in the Mennonite communities of northern Mexico with a cheesemaking process similar to that of cheddar.

Chefs are also finding more uses for Cotija cheese beyond elotes and tacos.

GETTING ON BOARD

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Charcuterie plates offer endless opportunities for showcasing artisan and housemade ingredients, including cheeses. Chefs are catering to younger customers with these shareable plates, meant for table snacks or as a stepped-up bar-food option. Cheese naturally finds a place on these boards, paired with accoutrements meant to balance that tang, fat and salt with a little sweetness and acid in the form of mustards, honeys, savory jams, pickled vegetables, artisan breads and more.

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HOLDING A SOFT SPOT

Chefs are upping the game with whipped ricotta, moving it into more savory, creative pairings. There is also room for exploration of other fresh cheeses, such as farmer’s cheese and quark. A European fresh cheese that’s slightly denser and smoother, quark can be used in cheesecake or stuffed into dumplings, pierogi, blintzes, crêpes and pastas for a little extra tang. Of course, fresh mozzarella and burrata still hold the spotlight, and chefs are responding by playing with new uses, pairings and presentations.

TOUR OF THE MIDDLE EAST

As Middle Eastern foods and flavors continue to grow in popularity, cheeses like labneh and halloumi are making a noticeable debut on U.S. menus. Labneh, the ancient, yogurt-based, strained cheese, can be used in a variety of ways, from granola with honey and figs to savory applications atop flatbread or vegetables. Halloumi, made with goat’s and sheep’s milk, is great for grilling, making it ideal for a number of modern menu dishes.

10 11 12 THE VEGAN OPTION

It’s hard to ignore the ongoing interest in plant-based everything, and this has made its way to the dairy discussion as well. The expanding line of vegan products on the market is giving chefs a chance to explore vegan menu development for the growing number of consumers who seek out—at least occasionally—plant-based options.

DEEP-FRIED COMFORT

It’s hard to top the combination of frying and cheese, but when explored with unexpected and exciting sauces and pairings, the comfort food of choice offers a blank canvas for added creativity and cross-utilization of ingredients. Chefs have been playing with fried cheese curds for a few years now, and are expanding their horizons into other delectable, crispy morsels.

WHERE THERE’S SMOKE

As cooking with fire continues to rage these days, chefs are keying into anything with smoke for bolder flavors. That extends to the cheese world as well. Swapping provolone, Chihuahua and even burrata and ricotta for smoked versions brings more depth to dishes.

Chefs are also house-smoking more cheeses, wrapping them tightly and setting them amidst the embers of a wood-fired grill, or using a traditional or stovetop smoker.

w o n k get to y e s s e n n e h y h t a c r

e g a n a M y r o g Seafo od Cate

Cathy has been with Performance Food Group for six months but has been in the seafood industry for 20+ years. She started out working part-time behind the seafood counter at the South Hadley, MA Big Y while attending college to be a CPA. She worked her way up the ranks to Assistant Seafood Manager to Manager of her own store in Southampton, MA. That led to her role as Lead Seafood Manager within two years. She was traveling around her district assisting other Seafood Managers with their Sales, Merchandising, Gross Profit and Shrink two days a week.

After a year or so, Cathy was asked to help fill in the corporate office temporarily while the corporate Seafood Buyer was going out on medical leave. What started out to be three months turned into a permanent position which she held for three years.

Since then, Cathy has held positions as a vendor working at Australis Aquaculture in Turners Falls, MA which led to employment at C&S Wholesale Grocers as their Fresh Seafood Buyer/Merchandiser for the past 10+ years.

She was ready for a change when the position here at PFG became available. Cathy was up for the challenge of working in this industry. She has learned a lot in these past six months and will continue to diversify her skillset in a sector she is passionate about.

An interesting twist to her story stems from way back at the beginning. While in her interview at Big Y, the store manager asked Cathy which department she would prefer to work in and her reply was “It doesn’t really matter”. He replied, “Well, the Seafood Department is hiring”….and the rest is history.

Since starting her journey in seafood, she has made it a personal goal to help educate and teach others about the wonderful attributes seafood has to offer; from the health benefits to the ease of cooking seafood, to all the wonderful textures and flavors the sea has to offer. Cathy never thought she’d be in the seafood industry as she is today but she is oh so grateful for everything it has taught her over the years professionally and personally and she cannot wait to see what the future holds.

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Lent begins on 2.26.2020 and ends on 4.9.2020

LENT'S RIPPLE EFFECTS Lenten menu innovations offer long-term inspiration

By Laura Brienza | Flavor & The Menu

Lent provides an ideal time for operators to give diners a wider variety of trend-forward seafood dishes. With a large swath of consumers—mostly Catholics and other Christians committed to eating seafood on Fridays during that six-week period between Ash Wednesday and Easter—flavorful choices help net a lot of interest.

But the opportunity isn’t limited to Lenten observers. Thanks to Lent, secular consumers now seek out seafood specials every year around March and April. “People have learned over the years to expect seafood innovation at that time of the year,” says Katie Sutton, consulting chef at Katie Sutton Consulting in Orange County, Calif. Developing a limited-time only (LTO) seafood offering that runs during Lent will appeal to both sets of consumers.

“The key to strategically leveraging any seafood or fish specials during Lent is to not angle it specifically for Lent, but rather focus it on flavor-forward innovation,” says Maeve Webster, president of Menu Matters, a foodservice consultancy based in Arlington, Vt. “Operators typically concentrate on LTOs during this period, but it’s an excellent time to introduce new menu items that will stick around. These may be appropriate for Lenten observances to get the maximum bang for the buck in the introduction,” she says. The key is to develop on-point strategies to make Lenten LTOs and seafood on menus a long-term success.

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THE RIGHT SEAFOOD FIT Seafood innovation is steered by a handful of factors, including flavor/texture preference, price, availability, brand fit and sustainability. A number of chefs rely on a fish’s star power to reel in orders. “Let the fish naturally stand out on its own,” says Kelly Armetta, executive chef and food & beverage director at Hyatt Regency Boston.

His menu features 50 percent seafood, and most of that is sustainable or locally caught. The fish is the star of the plate, in items like his Salmon Sandwich, which features both grilled and pastrami-smoked salmon with herb aïoli, as well as the Crispy Seared Haddock in a soy broth with braised gingered vegetables and a crunchy slaw.

Armetta also likes working with barramundi, which has seen a 43 percent growth on menus over the last four years, according to Datassential. “It has a clean taste and yields an absolutely crispy skin, which really takes it over the top.” As a Lenten promotion, he menued it a number of ways, including roasting it with a pomegranate-infused balsamic vinegar, as well as searing it with togarashi and serving it in a soy-ginger broth. The promotion accounted for an impressive 10 to 15 percent of sales on the days it was offered. Success here points to the importance in a Lent-and-beyond strategy of tethering seafood to bold and creative flavor combinations.

A warm Shrimp Caprese Dip at Bonefish Grill, with roasted shrimp, blistered tomatoes, mozzarella and Parmesan, was so successful on the Lenten menu, it’s now on the specials menu.

Credit: Bonefish Grill

Armetta appreciates that barramundi is supplied individually quick-frozen (IQF), eliminating waste and allowing him optimal efficiency. “Because it comes in IQF, it really works well for my operation when I have those peaks and valleys of business,” he says.

Holly Yanez This Italian-style roasted barramundi was a successful Lenten special at the Hyatt Regency in Boston.

Dan Churchill, chef/owner of bowl and toast café Charley St in New York, opts for whole fish when going for high drama.

“Whole fish is one of the best ways to really get the best out of that animal, in terms of both nutrient density and flavor,” says Churchill. For a private event, he prepared whole wild Alaska pollock two ways. His first dish combined roasted pollock with a Chardonnay-ginger lemon zest.

“You’re touching the salt, the savory, the sweet, the bitterness and a little bit of sour as well,” he says.

For the second application, he skillet-seared the fish in an onion-caper butter sauce. “The meatiness of the fish combined with the sweet, savory nature of the caper sauce is just absolutely delicious,” explains Churchill.

Fast casual Rapid Fired Pizza follows a commonsense model of choosing fish and shellfish that work well for the brand’s format, which promises pies in 180 seconds or less. When first developing a Lenten LTO strategy in 2016, shrimp made the most sense for the Kettering, Ohio-based chain. “Shrimp was easy to portion and had a short cook time, which is critical when you are cooking pizzas in about 180 seconds,” says Peter Wiley, co-founder and director of marketing. “Other seafood we looked at didn’t meet those criteria.”

The result was the Shrimp Alfredo Pizza, which begins with an Alfredo sauce and mozzarella/provolone blend followed by shrimp, sun-dried tomatoes and a pesto drizzle.

Rapid Fired has run the promotion for the last four Lenten seasons. The brand is now considering a new surf-and-turf pizza with crab, lobster and steak for Lent 2020 that may offer menu differentiation—Wiley has not seen these toppings in the offerings at the brand’s competitive set. “I believe having crab or lobster would help set us apart in a very crowded space,” he says.

Alexander Wells Rapid Fired Pizza looks to unique seafood items to differentiate the brand’s menu offerings. Its Shrimp Alfredo Pizza is one such example.

FUN PORTABLE FORMATS Katie Sutton suggests operators look beyond fish sandwiches, burgers and tacos for next-level portable formats. “Everybody loves a sandwich, but go a step further,” she says. From arepas and tostadas to kabobs and waffle cones, a fresh tactile format can make an LTO pop. Of course, brand fit plays a role in adaptation.

Take inspiration from Crave Fishbar, with two Manhattan locations, which menus the Salmon Sashimi Tostadas year-round.

Or look to Savannah Seafood Shack in Savannah, Ga., and its fried seafood served in housemade waffle cones. The cones are filled with a creamy slaw and topped with a choice of fried fish, oysters, shrimp or calamari, then a finish of house sauce.

For ideas that live further out on the leading—or inspirational—edge of the trends cycle, look to fun formats like sushi burritos and seafood jerky.

FLAVORS AND PREPS For an audience that increasingly understands preparation methods, highlighting process and preparation delivers seafood in a captivating way.

According to Datassential, high-impact preparations, including glazed and grilled on cedar planks, are on the rise in Lenten seafood LTOs, as are roasted applications.

Successful Lenten offerings from a few restaurant concepts last year demonstrate the staying power of these techniques.

Casual dining concept Bonefish Grill, based in Miami, highlighted roasted shrimp in its Shrimp Caprese Dip. Served warm with bread, the indulgent appetizer spread combines mozzarella and Parmesan cheeses with roasted shrimp and blistered tomatoes. The promotion was so successful that it is now available on the specials menu.

Barbecue chain Famous Dave’s of America, based in Minnetonka, Minn., menued the Cedar Plank Salmon, presenting the salmon grilled, glazed and caramelized on a smoldering cedar plank, introducing evocative flavor cues, along with tableside drama for a lasting impression.

It’s no surprise that traditional flavors that partner well with seafood, like lemon, pepper, garlic, tartar, butter and mayonnaise, appeared on the most seafood menus in 2018, according to Datassential. https://www.le-bernardin.com/ ut chefs are also leveraging more aggressive flavors when developing innovative seafood dishes. Sriracha, kimchi, Serrano chile, pickled onion, cilantro-lime and chimichurri all posted growth of more than 90 percent on seafood menus in the last four years.

Famous Dave’s The salmon at Famous Dave’s is grilled, glazed and caramelized on a cedar plank, making for an eye-catching presentation.

Global mash-ups and modern American treatments are helping to make waves in seafood menu development. Draw inspiration from Le Bernardin in New York, and its red snapper in kimchi emulsion, or from Borough in Minneapolis, which pairs its Salmon Crudo with beet yogurt, granita and togarashi.

Look to quick-serve concept Seasalt Fish Grill, with three locations in California, for a roadmap to flavorful cross-utilization. There, chimichurri appears across the menu in dishes like Chimichurri Garlic Shrimp and Chimichurri Octopus Tacos. The concept also dips into the Indian mash-up trend with its Spicy Tikka Salmon Tacos, featuring tikka masala sauce, pickled onion, avocado-citrus slaw and cucumber crema.

As modern diners increasingly embrace seafood, Lent provides a sturdy platform for innovation that can absolutely ride the wave into serious menu differentiation.

Shrimp & Scallop Mac & Cheese Directions:

Ingredients

Place butter in pan and melt, add parmesan cheese and panko bread crumbs, set aside. Place heavy cream in sauté pan and turn on medium heat. When it comes to a slow boil, add cheese blend and whip until smooth.

6 oz Assoluti Pasta, Cavatappi | 251642 3 oz Empire’s Treasure Scallops | 888879 6 oz shredded West Creek Cheddar Jack | 158813 1 tsp Nature’s Best Dairy butter | 157189

In a different sauté pan, add olive oil then add scallops and shrimp to heat and cook until 9/10 way done, then add to cheese mixture. Add cavatappi to sauté pan and toss to coat evenly with all.

Add mixture to desired dish, top with bread crumbs and toast to a golden brown then plate and serve.

6 oz Nature’s Best Dairy heavy cream | 199406 2 oz Asian Pride panko bread crumbs | 564888 1 oz Roma parmesan cheese | 238641 3 oz Bay Winds shrimp | 421098

Shrimp & spud guacamole bites Directions: Toss shrimp in a bowl with paprika, salt and pepper. Boil fingerling potatoes and chill, cut in half lengthwise. Brush asparagus with oil and place on grill to heat.

Zest one lemon and set aside. Arrange asparagus spears on plate parallel to eachother. Spoon half the guacamole in between asparagus spears.

Spread remaining guacamole on potatoes in a thin layer. Place potatoes in between asparagus on dabs of guacamole. Place pieces of shrimp on each9 piece of potato. Drizzle sour cream over shrimp and serve.

Ingredients Bay Winds shrimp | 421165 1 tsp. smoked paprika | 874331 4 oz Contigo guacamole | 592379 2 oz Nature’s Best Dairy sour cream | 199411 Fresh asparagus | 61532 Peak Fresh Produce lemon | 259157 Fingerling potatoes | 374772 Salt to taste | 334001 Pepper to taste | 263542

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