The needs of today’s menus have changed for many reasons. That means it’s more crucial than ever to find hardworking, low-labor product and ingredient solutions that can be used across your menu. The recipes and insights listed here will help you reduce inventory, increase profit margins and ease back-of-house labor.
Huevos Rancheros Breakfast Sandwiches »
These crowd-pleasers are extremely versatile, and as consumers continue to enjoy breakfast items throughout the day, they make perfect sense for most menus.
of consumers ranked breakfast sandwiches as one of their favorite breakfast items.¹
Chorizo Chimichurri Waffle Burgers »
There’s nothing like a classic, customizable burger — and having different protein options such as turkey patties or plant-based choices allows you to appeal to more patrons.
of consumers eat burgers away from home at least once a month.²
Italian Pigs in a Blanket with Calabrian Chili Dipping Sauce »
With safety concerns over sharing food on the decline, diners are ready to pass the plate and try new dishes.
of consumers plan to order more appetizers to share with a group in the wake of the pandemic.³
Cornbread Salad with Apple Butter Vinaigrette »
Salads offer many benefits to operators: they use lots of ingredients often already on hand, and they’re seasonal and customizable. Plus, since they can be made with local ingredients, they deliver on the trend of farm-to-table eating.
of consumers say they feel locally-grown and produced food is the freshest, healthiest and most nutritious food available.⁴
Tofu Breakfast Sandwiches »
Whether in salads or sandwiches, diners continue to look for and expect plant-forward options on menus.
Plant-based foods in the U.S. are a $7 billion market.⁵
Gluten-Free Grilled Chicken Peanut Noodle Salad »
These items deliver on all kinds of consumer demands ranging from comfort classics to customizable choices.
of consumers say they eat pizza at least monthly.⁶
The call for more plant-based foods has been on the rise for many years, and it doesn’t show any signs of stopping. Recently, plant-based food sales grew 2x faster than overall food sales.⁵ This movement has unique implications on two very important foodservice segments: Healthcare and On-Campus Dining at Colleges & Universities.
43% of Gen Z say they rarely or never drink traditional dairy milk, while 41% say they drink alternative milks either weekly or daily. ⁸ This preference extends to their food choices as well.
Check out fresh inspiration with these recipes from Chef Kevin:
FREE WEBINAR Plant-Forward Eating — Translating Trends Into Menu Solutions Chef Kevin Relf from General Mills joins Marie Molde, health & wellness expert at Datassential, to discuss how this shift is impacting foodservice menu planning across channels, as well as deliver exciting new menu inspiration for your own operation. Watch the video »
¹QSR Magazine, Sept., 2021 ²Datassential Keynote Report: Burgers, 2021 ³2021 Starters, Small Plates & Sides Consumer Trend Report ⁴Forager Survey, Oct., 2020 ⁵Good Food Institute, 2021 ⁶Foodservice Director, March 2022 ⁷Facilities Management Magazine, Why Plant-Forward, Practice Greenhealth ⁸2022 Foodservice Industry Overview, April 2022
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