Get inspired: TOP BREAD TRENDS

Breads are the very foundation of menus, across all dayparts. As of Q1 2022, they’re menued by 85% of foodservice operators. And while most mentions of bread are attached to sandwiches, other important areas to consider are appetizers and even side dishes.

Consider these trending approaches to using bread across your menu:

Daypart definitions are no longer rigid. Feel free to cross over and have fun — for example, with a savory bread pudding entrée.

Use specialty breads as a low-cost center-of-the-plate highlight, such as with a fattoush, panzanella or naan salad.

Greatly reduce food costs by reducing 50% of the chicken in a compound salad like the ones listed above, and replacing it with a delicious crisp and seasoned specialty bread.

Bring excitement to a traditional sandwich with a signature international bread highlighting a trend, such as a za’atar-seasoned crisp toasted pita used for a sliced chicken shawarma club sandwich.

Use a substantial slice of garlic-buttered, perfectly toasted sourdough as a base for a slightly reduced portion of butter-basted, flaky barramundi. More sustainable and lower in cost, a smaller portion size is easily forgotten when the delicious base elevates the primary protein.

With a collective 12.1% menu mention growth by operators tracked since January 2021, bread is well beyond an accompaniment. Given its low cost to plate, it is worthy of serious consideration when accentuating today’s menus. Try using bread to cut costs, add recognizable offerings, as well as elevate excitement and the crave factor on your menu today.