A signature dish in a restaurant is akin to having a distinct identity or a calling card that sets the establishment apart. It is more than just a mere menu item; it captures the essence of the restaurant’s spirit, the chef’s expertise, and the overall dining experience. A signature dish symbolizes excellence, drawing patrons in and creating a memorable impression that keeps them returning.

McDonald’s has their iconic Big Mac; Red Lobster is known for their Cheddar Bay Biscuits; Starbucks made the Frappuccino a household name. What dishes draw people to your restaurant?

 

Here are some strategies to create signature dishes that can distinguish your restaurant:

 

Culinary Innovation: Experiment with unique flavor combinations, cooking techniques, or ingredients. Blend traditional recipes with innovative twists that reflect your restaurant’s style. Chick’nCone offers a twist on a southern classic—instead of chicken and waffles served up on a plate, Chick’nCone serves their fried chicken nuggets in a waffle cone, looking very much like a savory ice cream!

 

Local Sourcing: Embrace locally sourced ingredients that reflect the region’s specialties. Highlighting fresh, seasonal produce or locally caught meats can add an authentic touch to your signature dishes. Mendocino Farms lets its patrons know they work locally whenever possible when sourcing their ingredients. Further, many, if not all, of their locations serve local craft beers and local wines.

 

Chef’s Expertise: Showcase the chef’s skills and specialties. Let their culinary expertise shine through dishes that reflect their passion and expertise.

 

Storytelling through Food: Infuse dishes with narratives or histories, linking them to cultural stories or personal experiences. This adds depth and intrigue, making the dining experience more memorable. Rubio’s, for example, tells the story about how founder Ralph Rubio fell in love with fish tacos during his trip to Mexico, which prompted him to start his own taco stand in 1983.

 

Interactive Dining: Offer dishes with an interactive element, such as DIY components or tableside preparations. This interaction engages diners and adds a unique, memorable aspect to the meal.

 

Customization: Provide options for customization to cater to various tastes or dietary preferences. Allowing customers to personalize their meal while still experiencing your restaurant’s essence can create a strong connection. Ike’s Love and Sandwiches is known for their many inventive sandwiches, several of which can be made with vegan options.

 

Consistent Quality: Ensure that your signature dishes maintain consistent quality and presentation. Consistency builds trust and loyalty among customers.

 

Limited-Time Offerings: Introduce seasonal or limited-time specials as signature dishes. This creates a sense of exclusivity and urgency, encouraging patrons to try these dishes before they are gone.

 

Branding and Marketing: Strategically market and brand your signature dishes. Utilize social media, promotions, or partnerships to create buzz and highlight these dishes as iconic to your restaurant.

 

Combining these strategies while staying true to your restaurant’s identity and vision can help create signature dishes that truly set your establishment apart in the culinary landscape.

 

Sources:

Chickncone.com
mendicinofarms.com
ikessandwich.com
Rubios.com
openai.com

Entice customers to visit your restaurant this fall with a delicious, season-forward menu. In the realm of gastronomy, where flavors dance and ingredients harmonize, the profound significance of embracing the changing seasons cannot be overstated. As the days grow shorter and a gentle chill graces the air, a palpable anticipation that stirs in the hearts of food enthusiasts everywhere. It’s the time of year when the culinary world undergoes a captivating transformation, unveiling a tapestry of uniquely autumnal flavors.

 

How are Restaurants Embracing Fall on Their Menus in 2023?

From Dunkin’ to Starbucks, the competition to launch fall menu items is fierce, given the over $500 million industry that pumpkin spice has become. With a wide array of options, ranging from beverages to baked goods, these limited-time treats are capture customers’ hearts and taste buds. Chains like 7-11, Caribou Coffee, Krispy Kreme, and more are introducing pumpkin spice-inspired concoctions, including lattes, doughnuts, ice cream flavors, and even savory items.

Dairy Queen (DQ) is introducing its fall 2023 Blizzard Treat menu, commemorating the year of the Blizzard’s inception in 1985. To celebrate, DQ is offering limited-time 85¢ pricing on these frozen delights throughout September. The fall Blizzard Treat selection, available from August 28 at participating US locations, includes enticing flavors like the “Pumpkin Pie Blizzard Treat,” merging pumpkin pie pieces with the renowned soft-serve ice cream.

 

Not Just Pumpkin: Other Fall Flavors for your Menu

 

Fall flavors offer diverse options to elevate your restaurant menu and capture the essence of the season. Here are some popular fall flavors you can consider incorporating on your menu that aren’t just pumpkin spice!

 

Apple: Apples evoke memories of orchard visits and warm pies. They can be featured in dishes such as apple crisps, apple salads, or even as a glaze for meats.

 

Cinnamon: This spice embodies coziness. Use it in beverages like spiced lattes, desserts like cinnamon rolls, and savory dishes for added warmth.

 

Cranberry: Cranberries provide a tart and vibrant touch to both sweet and savory dishes. Consider incorporating them into sauces, chutneys, and cocktails. Tim Horton’s recently unveiled three fresh additions for enthusiasts of the season to relish, one of which is the Cranberry Refresher.

 

Maple: Maple syrup adds a rich sweetness to dishes. It can be drizzled on pancakes, used in marinades, or incorporated into sauces and glazes.

 

Nutmeg: This spice brings warmth and depth to dishes. It’s commonly found in pumpkin spice blends and can be used in both sweet and savory recipes.

 

Ginger: Ginger adds a hint of warmth and spice to dishes. Incorporate it into beverages like ginger-infused cocktails or ginger tea, as well as in sauces and desserts.

 

Squash: Varieties like butternut and acorn squash can be roasted, pureed, or used in soups, adding a hearty and comforting element to your menu.

 

Pear: Pears offer a subtle sweetness that pairs well with cheeses, salads, and desserts like tarts and cobblers.

 

Caramel: Caramel provides a rich and indulgent flavor. Incorporate it into desserts like caramel apple pie, caramel macchiatos, or drizzled over ice cream.

 

 

Sweet Potato: Sweet potatoes can be used in various ways, from fries and casseroles to pies and even as a base for savory dishes.

 

Cider: Whether hot or cold, apple cider can be a refreshing and seasonal addition to your beverage menu. It can also be used as a base for cocktails.

 

Caramelized Onion: The sweetness of caramelized onions can be used in various dishes, from savory tarts to sandwiches and burgers.

 

Sage: Sage has an earthy and aromatic flavor that pairs well with fall dishes like roasted meats, stuffings, and even pasta dishes.

 

Whether adding a touch of warmth to your beverages, creating comforting soups, or reimagining classic desserts, these fall flavors can infuse your menu with the season’s spirit.

 

Sources

Franchisewire.com
masslive.com
Mashed.com
OpenAi.com

As the demand for plant-based options continues to soar, restaurants must embrace the challenge of satisfying today’s plant-based tastes. With a growing number of individuals adopting plant-based diets or incorporating more plant-based meals into their routines, offering innovative and delicious plant-based options has become a culinary imperative. Here are some exciting ways to cater to the plant-based palate, ensuring that everyone can experience the joy of indulging in flavorful and satisfying plant-based dishes.

 

Embrace Plant-Based Proteins: Plant-based proteins have come a long way, offering a wide array of delicious and nutrient-rich alternatives to traditional meat-based dishes. Incorporate popular options such as tofu, tempeh, seitan, and legumes into your menu. Experiment with different preparations, seasonings, and cooking techniques to create mouthwatering plant-based protein dishes that satisfy even the most discerning taste buds.

 

Elevate Vegetable-Centric Cuisine: Vegetables are no longer just side dishes but have become the star of the show. Showcase the versatility and flavors of vegetables by creating innovative and visually appealing dishes. Experiment with roasted vegetables, marinated salads, vegetable-based pastas, and grain bowls. Add depth and complexity by incorporating herbs, spices, and unique dressings to enhance the overall taste experience.

Get Creative with Plant-Based Substitutes: From plant-based cheeses and milks to vegan butter and mayonnaise, numerous substitutes are now available that can transform traditional recipes into plant-based delights. Explore the diverse range of plant-based alternatives and experiment with different brands and flavors to find the perfect substitutes for your recipes. Incorporate these substitutes into classic dishes like burgers, pizzas, and baked goods to cater to plant-based tastes while maintaining the familiar flavors and textures.

 

Fusion of Global Flavors: Draw inspiration from cuisines around the world to infuse plant-based dishes with exciting and vibrant flavors. Incorporate spices, herbs, and unique ingredients from various cultures to create fusion dishes that excite the taste buds. Experiment with Mexican, Mediterranean, Asian, and Middle Eastern flavors to add depth and variety to your plant-based offerings.

 

Prioritize Fresh and Seasonal Ingredients: Emphasize using fresh, locally sourced, and seasonal produce to enhance the flavor profiles of plant-based dishes. Utilize farmers’ markets and local suppliers to obtain the highest quality ingredients bursting with flavor. By focusing on seasonal offerings, you can create ever-changing menus that intrigue and satisfy customers.

 

Engage with the Plant-Based Community: Connect with the plant-based community by hosting special events, workshops, or collaborations. Partner with local plant-based influencers, nutritionists, or chefs to share their expertise and offer unique dining experiences. Engaging with the community helps build relationships, gain valuable insights, and create a loyal customer base.

 

Satisfying today’s plant-based tastes is no longer a challenge but an exciting opportunity for culinary exploration. By embracing plant-based proteins, elevating vegetable-centric cuisine, incorporating innovative substitutes, exploring global flavors, using fresh ingredients, and engaging with the plant-based community, you can create a vibrant and diverse menu that delights plant-based eaters and attracts a broader customer base. Let your creativity flourish, and embark on a journey to fulfill the growing demand for delicious and satisfying plant-based options.

 

Remember, the possibilities for satisfying plant-based tastes are endless, so let your culinary imagination run wild!

Cooking with in-season produce is highly advantageous for several reasons. Firstly, in-season produce is at its peak freshness, meaning it has been harvested recently and is packed with flavor, nutrients, and vibrant colors. This freshness enhances the overall taste and quality of the dishes, making them more enjoyable for diners. Secondly, in-season produce is typically more abundant and readily available, which often translates to lower costs and greater affordability. Additionally, cooking with in-season produce supports local farmers and the regional economy while reducing the environmental impact associated with long-distance transportation. Overall, embracing in-season produce allows chefs to create dishes that are delicious and nutritious but also sustainable, cost-effective, and reflective of the best flavors each season offers.

In the United States, summertime brings an abundance of fresh, flavorful, and vibrant produce.

 

Here are some foods that are in season during the summer, along with ideas for incorporating them into your restaurant menu:

 

Tomatoes: Summer is known for juicy and ripe tomatoes. They can be featured in salads, salsas, and bruschetta, or used as a key ingredient in pasta dishes, pizzas, and sandwiches. Consider creating a refreshing tomato gazpacho or a Caprese salad showcasing fresh tomatoes, mozzarella, and basil.

 

Corn: Sweet corn is a staple of summer cuisine. Utilize fresh corn in dishes like corn on the cob, corn chowder, or grilled corn salads. You can incorporate corn kernels into tacos, fritters, or vegetable stir-fry, for added texture and flavor.

Berries: Summertime brings an array of berries, including strawberries, blueberries, raspberries, and blackberries. These can be incorporated into desserts like pies, tarts, or fruit salads. For a savory twist, consider adding berries to salads or using them as a glaze or sauce for grilled meats.

 

Peaches: Juicy peaches are a beloved summer fruit. They can be used in both sweet and savory dishes. Feature peaches in desserts like cobblers, crisps, or ice creams. Alternatively, incorporate them into salads, salsas, or alongside grilled meats for a delightful combination of flavors.

 

Zucchini and Summer Squash: These versatile vegetables are abundant in summer. They can be used in various ways, such as grilling, sautéing, or spiralizing them into “zoodles” as a healthy pasta alternative. Incorporate zucchini and summer squash into salads, frittatas, or a side dish with a burst of seasonal herbs and spices.

 

Melons: Watermelon, cantaloupe, and honeydew melons are refreshing and hydrating choices for summer. They can be used in fruit salads, smoothies, or as a base for chilled soups. Try combining melons with feta cheese, mint, and a drizzle of balsamic glaze for a unique and delicious appetizer or salad.

 

Fresh Herbs: Summer is an excellent time to experiment with fresh herbs like basil, cilantro, mint, and dill. Infuse these herbs into dressings, sauces, and marinades, or use them as a finishing touch on various dishes. Create herb-infused cocktails, mocktails, or refreshing flavored waters to enhance your beverage menu.

 

Embrace the abundance of fresh produce, herbs, and lighter ingredients to create meals that highlight the season’s flavors and provide a refreshing dining experience.

 

Sources:

https://snaped.fns.usda.gov/

https://foodprint.org/

https://www.canr.msu.edu

https://openai.com/

Coffee is a constant. Not only are coffee shops a staple in almost every city, but the customers of these coffee shops are getting younger and younger. People of all ages and in all places love coffee.

But it’s not just the coffee itself. People love the personalization and customization that coffee offers. In just one cup of coffee, you can choose the beans, the way it’s brewed, the additional flavors and add-ons, the temperature, and even the type of milk. And that’s why people love coffee. You can craft each cup to your specific tastes.

Those options also bring new trends. Each year coffee producers and sellers are looking to offer something completely new and different. Those trends can and do drive purchase traffic, but they also allow new ideas and people to thrive. And 2023 is no different.

New Coffee Flavor Additions

Many people enjoy a few pumps of a flavored syrup in their coffee, but some of the newest flavor additions are more natural than that. This year, a new trend is adding olive oil to your morning cup of joe.

Starbucks is spearheading a new health trend by adding olive oil to its drink menu. It’s currently only offered in some European markets, but the idea isn’t all that new. In fact, olive oil-infused coffee drinks are an homage to Italian culture. Starbucks is calling this new drink, “Oleato” and describes it as their coffee that is infused with Partanna extra virgin olive oil which is velvety smooth and deliciously lush.

Plus, it offers a few health benefits as well. There isn’t any scientific literature on olive oil-infused coffee specifically, but coffee and olive oil can negatively and positively affect your health.

For those considering this new infusion trend, adding olive oil is meant to change the taste and texture of the coffee. Even just one tablespoon of olive oil helps boost the drink’s viscosity and adds in a richer texture.

Celebrities in Coffee

Celebrity coffee brands aren’t new. In fact, celebrities have been getting into the caffeine game for years. And some celebrity coffee brands are a little surprising – Ralph Lauren, Hugh Jackman, Rob Zombie, Aerosmith, and even Martha Stewart all have their own coffee brands.

Now in 2023, there is a new celebrity making big waves in coffee. Snoop Dogg is launching his own coffee brand, INDOxyz, later this year. But Snoop might have a leg up on all his other famous coffee counterparts. Snoop uses his experience and knowledge of Indonesian culture and foods to inspire his coffee productions. The difference in the type of bean, harvesting, and roasting practices could shake up the market this year.

Coffee is Going Automated

Another big trend is in automation. With the staffing crisis still wreaking havoc on coffee shops everywhere, some companies are turning to machines. This trend aims to minimize the need for human workers to man more inventory and front-of-house matters. Customers are encouraged to preorder or use QR codes to initiate orders.

This trend can significantly impact coffee shops culture, but only time will tell.

Iced Coffee is Still Winning

Iced coffee is a big crowd-pleaser and has been for nearly a decade. But this year, it’s all about flash-brewed coffee.

Flash-brewed coffee takes freshly brewed coffee and chills it quickly. This means that the coffee tastes richer and fresher. The “old” method of brewing iced coffee was to make a large batch of drip coffee and then put it in a refrigerator to cool over time or use a concentrate. Both processes meant the iced coffee could taste a bit stale. Flash-brewed coffee offers the great taste of a hot cup of coffee but is a little cooler.

For many, coffee is a staple. It’s one of the first things people grab when they wake up in the morning, and people want that coffee to be perfect. These new trends offer just that – a good cup of coffee with nearly unlimited customization options. Which one will you try this year?

Restaurant operators can lean into cost-effective ingredients that have broad appeal to customers. Here are some ingredients that can help restaurants combat the impending recession:

 

• Legumes: Legumes like lentils, chickpeas, and beans are nutritious and affordable, making them a cost-effective ingredient for restaurants. They are versatile and can be used in various dishes, such as salads, soups, and stews.
• Root vegetables: Root vegetables like potatoes, carrots, and onions are hearty and filling, making them a great addition to comfort foods. They are also cost-effective and have a long shelf life, which can help to reduce waste.
• Grains: Grains like rice, quinoa, and barley are excellent sources of protein and fiber, making them a popular choice for health-conscious consumers. They are also affordable and versatile, making them a great ingredient for a variety of dishes.

• Eggs: Eggs are an affordable source of protein and can be used in several dishes, from breakfast to dinner. They are also versatile and can be prepared in many ways, such as scrambled, poached, or baked.
• Chicken: Chicken is an affordable and versatile protein source popular with consumers. It can be used in a myriad of dishes, from sandwiches to salads to entrees.
• In-season produce: Using in-season produce can help restaurants save money on ingredients and reduce waste. It can also help to support local farmers and promote sustainable agriculture.
• Off-cuts and scraps: Using off-cuts and scraps can help to reduce waste and save money on ingredients. Restaurants can use these ingredients in soups, stews, or garnishes.
• Affordable seafood: Seafood like canned tuna, sardines, and mackerel are affordable options and can be elements of several dishes. They are also a good source of protein and omega-3 fatty acids.

 

By using these ingredients, restaurants can offer cost-effective and appealing menu options that can help to attract and retain customers during tough economic times.

 

Much has changed as we wrap up our second year of the pandemic. Vaccines are readily available, and things started to feel that they were back on track. However, new variants are causing the restaurant industry to continue to feel the impact through supply chain issues, staffing shortages, and reinstituted mask mandates in many areas. Whether running a fast-casual or full-service restaurant, the industry has had to innovate and adapt to survive. In conjunction with Wakefield Research, Square shared its data and strategies to shape the industry in 2022 in its Future of Restaurants report.

Contactless Ordering & Delivery is Here to Stay

As operators look for ways to improve the customer experience while meeting changing expectations, contactless ordering and payment options like digital QR-code menus and touchless payments will become mainstream in 2022. When thinking ahead, online ordering, delivery, and curbside pickup must be factored into all parts of the restaurant business.

 

Smart Restaurant Technology to Help Fill the Gaps

Restaurant operators are exploring technology that can help staff be more efficient. These solutions can help fill the gaps when they are short-staffed by automating customer payments and customer communications. Additionally, guests have started to embrace tech as a tool to enhance a more seamless experience. Digital options are now part of today’s restaurants and must be considered in current and future decisions.

Diversified Revenue Streams

Over 50% of restaurant owners added new products or services due to the pandemic, and we expect to continue into 2022. Offering subscriptions, grocery, merchandise, and meal and cocktail kits. David Rusenko, Head of eCommerce at Square, shares, “A restaurant-bar-store, might be a place that sells mixology classes, retail gear, and tastings in addition to serving patrons food and drinks.” We expect that using ghost kitchens with menus designed for off-premise customers will continue to be a growing segment.

Kitchen Automation & Shifting Restaurant Footprints

Streamlining kitchen operations can help deliver a consistent and quality guest experience, so operators should invest in digital technology to improve back-of-house systems and processes. According to Forbes magazine, “as off-premise dining remains popular, operators must rethink how the layout of their restaurant will work best for their business, staff, and customers. We will likely see more drive-thru setups, and virtually all brick-and-mortar restaurants will define specially designated areas for delivery drivers and consumers picking up their takeout orders.”

 

Direct Online Ordering

Many operators want to take charge of their online ordering and delivery, and we expect this will continue into 2022, with less reliance on third parties. This allows restaurants to control the entire guest experience from beginning to end. Consumers also want to skip the middle person and support the restaurant directly, rather than a third-party app. Direct ordering allows operators to maintain their customer’s data, which can help develop and deliver better marketing and loyalty programs. According to BentoBox, restaurants saved $38.5 million by switching to direct online ordering last year.

Rethinking Customer Engagement

Restaurant operators are developing creative ways to boost customer engagement and loyalty. Nearly 90% of operators plan to implement customer engagement initiatives focused on rewarding customer loyalty into 2022.

Importance of Community

Restaurants play a unique role in communities. Strong community ties translate to stronger connections with patrons, so we expect to see more investment in community service initiatives in 2022. This can include cooking for community service providers, donating food or money to community organizations, or offering support to local minority-owned businesses.

More Variety to Meet Consumers Evolving Appetites

Restaurant guests have been seeking a variety and new types of food choices, globally-inspired, healthy meals, and unique ingredients. Thanks to social media, specifically TikTok, which exposes people to new food ideas and spreads greater diversity, this trend will likely continue into 2022.

The new year allows restaurants to take what they’ve learned from 2021 and use it to drive their business forward into 2022. Have you adopted new technology, transformed your restaurant space, or responded to guests’ behavior changes? Need help preparing for the new era of dining? Synergy can help!

By Shane O’Brien – Culinary Consultant

 

During this threshold of a month, we begin the transition from supple Sungold tomatoes and chilled spicy “Aguachile” ceviches to warm and comforting “Tur-duck-ens” and confit tubers. We are now headed full-steam ahead toward dishes that belong in the “stretchy pants” season.

While many a waistline will undoubtedly fall victim to the decadence to come during the holiday season, operators would be wise to take note of the changing landscape and the many delicious trends and seasonal ingredients on the holiday horizon.

Ubiquitous as it may be, sweet potatoes can be dangerously delicious in the right hands. Originating in South America, between the Yucatan Peninsula and Venezuela, the sweet potato is actually a distant cousin to the common potato.

We’ve found success with exploiting the earthy sweetness by adding roasted banana to your favorite sweet potato puree recipe.

Additionally, salty and briny flavors compliment sweet potato well.

 

Try this “Mediterranean Empanada” as an example.

 

Ingredients:

2 lbs sweet potatoes, washed, cut in half, wrapped in foil

6 oz Queso Oaxaca, (stringy Mexican Cheese), cut in ½” cubes

3 oz feta cheese, crumbled

2 sprigs dill, diced finely

2 pinches pried mint

1 tsp Za’atar

Salt and pepper to taste

6-8” circular empanada shells, raw

1 egg beaten

Splash of water

Oil for frying

 

Preparation Instructions:

1. Preheat oven to 350f.
2. Bake wrapped sweet potato for about 1 hour or until fork-tender. Remove from foil and take out potato skin, reserving only cooked flesh. Allow it to cool.
3. In a large mixing bowl, combine dill, mint, feta, mint, and Za’atar, fold together to mix evenly.
4. Fold the cooked potato into herb and cheese mixture, stirring to combine evenly. Taste and season with salt and pepper.
5. Whisk together eggs and a splash of water.
6. Layout empanada shells and brush the outer edge with egg wash.
7. Scoop 2 tbsp of potato and cheese mixture into the middle of the empanada shell, making sure not to overfill.
8. Fold over the shell to close, crimp edges with the back of a fork to seal.
9. Preheat oil in a large Rondeau or deep fryer to 350F. Fry empanadas for 4-5 mins or until golden brown. Drain well, and enjoy with pickled turnips or spicy cilantro puree.

 

Need to refresh your menu with on-trend or seasonal ingredients or need to expand or enhance your recipe development? Contact Synergy today!

Loved this post? Check our Fall Flavors article for more.

With customer interest in global cuisines continuing to grow, restaurants are constantly challenged to develop dishes that deliver enticing combinations of flavors from across the globe. At the same time, menu trends like spicy condiments and superfoods are riding strong. By merging these trends with new players on the ingredient scene, restaurants can ride the waves of the latest trends and create unique eating experiences for their guests.

Below are some emerging ingredients and preparations that you can use to keep ahead of the global flavor curve:

Heat Seeking: Searching for the Next Spicy Condiment

The appetite for tongue-torching hot sauces shows no sign of waning. Now that Sriracha graces almost as many restaurant tables as ketchup, restaurants are looking for hot condiments beyond harissa and sambal oelek. Enter ajvar, a fire-roasted red pepper condiment from the Balkans that brings the heat. Preparations like this add smokiness, fruitiness, and a spicy kick to meats, sandwiches, and as a dip. An option to typical red pepper flakes is urfa biber, a Turkish dried chili pepper with smoky and raisin-like flavor notes. Use urfa bibier as a garnish on roasted meats, or in your own custom spice blends.

Go with Your Gut: Expanding the Range of Fermented Drinks

With awareness of gut health reaching mainstream status, fermented drinks like kefir and kombucha continue to grow in popularity. To stay at the forefront of this trend, try tepache, a fermented pineapple-based drink from Mexico. With added flavor from cinnamon and unprocessed brown sugar, tepache can be offered as a “mocktail” for guests craving unique flavors in their healthy beverages.

Origin Story: Exploring the World of Superfoods

The search for foods that improve physical and mental health grows daily as restaurant guests connect what they’re eating with how they feel. Ingredients like kale, beans, avocado, acai, and coconut often appear on top ten superfoods lists. A new contender from the Philippines is pili nuts, which resemble an oversized almond. Their status as a complete protein with a high mineral content launches them into the superfood category. They can be added to salads as a topping, incorporated into nut mixes, or ground into flour for baking.

Spice Hunter: Delving into Exotic Spices

Another way to add a global touch to your dishes lies in exploring exotic or little-known spices to create new flavor combinations. One such spice on the rise is grains of paradise, hailing from West Africa. With its distinctive taste and aroma of black pepper, cardamom, citrus, and florals, this intriguing spice can be used to flavor seafood, drinks, or sweets. Another exotic spice to sample is anardana, the dried seeds of pomegranate arils. They contain many of the same flavor qualities of pomegranate juice and can add a sour flavor and crunch to a number of dishes or cocktails.

Fruity Goodness: Sample Some Far-Flung Fruits

If you’ve never branched out from apples, pears, and grapes, it’s time to venture into the world of little-known fruits. Besides dragon fruit and jackfruit, which are appearing on a greater number of menus, take a look at calamansi, a unique citrus fruit from the Philippines. With a sour yellow flesh and a skin that’s bright green and sweet, this flavor powerhouse can add new dimensions to desserts, salads, and drinks.

If you want to amp up the Instagram factor of a plain fruit salad, give cucamelons a whirl. They look like tiny watermelons with a taste reminiscent of cucumber, and they provide a stunning visual quality to sweet and savory dishes, or as a cocktail garnish.

Incorporate some of these ingredients to bring a unique global twist to a number of dishes on your menu and add a new level of culinary innovation to satisfy the curiosity of new and existing guests.

Synergy was hired by a restaurant to help them develop a new concept by recommending a range of strategies to help them improve food, beverage, and sales. We helped them realize their potential and gave them a clear food vision that would address and meet their financial goals.  With increasing labor costs, they did not want to raise menu prices as that can often be problematic with their loyal customer base. So instead, we addressed the problem by re-engineering the menu and upgrading several items to optimize margins and improve profitability. The changes encouraged customers to try new and exciting offerings, which increased check averages while keeping the core menu prices stable. 

The specific strategy we recommended was implementing a simple “game.” We encouraged our client to focus on those quick wins by playing the $3 Game. The rules? Look for ways to increase their average check by just $3. That’s it.

We were thrilled to get an update from the client last week. They took our recommendations and, utilizing the $3 Game, were able to achieve a $4.22 increase per spiny lobster dish as compared to last year. They also made the recommended change of offering this very well-received dish every day, instead of only a few days a week.  

A robust menu is a restaurant’s best-selling tool, and if you don’t create reasons for people to spend more money, you are not optimizing your potential revenue!