A quick, cheap meal before the pandemic might run you slightly over $5, depending on where you went. Nuggets, burgers, tacos, and pizza are fast food staples and are still considered a quick and easy meal. However, after many waves of COVID, political turmoil, and rising inflation, it may no longer be an inexpensive option. In a post-lockdown world, restaurants are still providing value meals; they’re just redefining what value means.

In the dining-out realm, fast food reigns supreme as the biggest bang for your buck. However, there have been a few bumps in the past few years. The cost of ingredients has skyrocketed, and staff shortages have plagued the restaurant industry, leaving owners to think outside the box with their menus and strategies. Making sure the bottom line is still profitable, many restaurants have tweaked their menu, said CNBC, making meals just a pinch smaller. Burger King has changed their 10-piece chicken nugget value meal to 8, and removed the Whopper from the value menu altogether, said the article. McDonald’s has also dropped its Dollar Menu, and Subway has discontinued its $5 Footlong deal.

Menu Prices are Increasing

Not only are the portions getting smaller, but the price tags are also getting bigger. Little Caesar’s raised the price of its Hot-N-Ready Pizza by 55 cents, reported Forbes, and the future of the value menu seems to be through utilizing apps. According to CNN, Dominos raised the price of its Mix and Match delivery deal by a dollar this year and made certain take-out deals only available through their mobile app. Popeyes jumped aboard this solution also with their Big Box Deal, which is $5 through their app, and $6 in-store, said Chewboom.

Burger King is also on the road to purely digital. In an article by Business Insider, Burger King eliminated all paper coupons, changed at least a dozen items on their menu, and raised prices on nuggets, fries, and burgers. The company decided on marketing and offering deals through digital advertising to entice a younger generation of customers, said Restaurant Business.

Taco Bell is another chain focusing on digital-only deals. A strategy they are using, said Insider, is a limited-time only deal, higher-priced and online only. In November 2021, Taco Bell brought back the Grilled Cheese Burrito for the first time in a year to boost profits and also offered wings for just one week, for $5.99. These menu shifts are meant to excite customers with more expensive items while quietly taking the more inexpensive ones off the menu.

Menu changes, price changes, and redefining the dining-out experience is the driving force behind fast food, but value is still…well, valuable at Denny’s. They’ve decided to continue offering value deals at their restaurants, even when it means a lower profit margin, said Restaurant Business. They offer an endless breakfast deal for $6.99, including unlimited pancakes, eggs, and hashbrowns. “We don’t view that a value strategy is a negative to margins,” Robert Verostek, CFO of Denny’s, said in the article. “In fact, we believe that it will drive margins higher.”

 

 

Inflation has altered so many things in our world, and restaurants are no exception. While dining out is making a comeback as a favorite American pastime, we may need to tweak our expectations on what value now means.

When COVID lockdowns began, alcohol sales increased compared to usual sales, while food services and beverage sales decreased. As time passed, we saw alcohol consumption going down worldwide as many people stayed home and focused on their health. We started seeing a shift in people’s drinking habits as they stopped going to bars and restaurants.

As the social element of drinking disappeared, some people resorted to drinking more at home in the safety of their “bubble,” contributing to the significant drop in alcohol sales in bars and restaurants.

Through it all, there has been a movement towards less alcohol consumption. Some experts believe that the low- and no-alcohol drive will continue to grow. We may be seeing a new normal that includes less alcohol, and we’re seeing breweries and distributors offering more mocktails and non-alcoholic beverages.

 

Are Non-Alcoholic Beverages on the Rise?

According to the 2020 Cocktail Trends Report, low- to no-alcoholic beverages are the number one trend and have seen more Google searches than the previous year.

Bartenders and restaurants are increasingly offering tasty mocktails for those who want to enjoy the social aspect of community without imbibing too much alcohol. Many people are finding a new, leisurely approach to drinking.

Years ago, your options were more limited, and being sober amongst a group of drinkers was not very common. Since COVID, we are seeing numerous distilleries manufacture no-spirit batches, experiment with non-alcoholic wine, and develop new experimental drinks that mimic cocktails as consumers make more mindful decisions regarding their health.

All over the world, low to no alcohol consumption is projected to increase by 34%. Many bars adapt to this global shift by updating their menus to provide alcoholic and non-alcoholic versions.

While alcohol sales are still on the rise, non-alcoholic sales are starting to catch up.

 

A Trend Towards Mocktails & Alcohol-Free Alternatives

Could you imagine a bar that doesn’t serve alcohol? In 2019, a new bar opened in Brooklyn called Getaway that allowed patrons to practice their sobriety and socialize at the same time.

Traditionally, those who wanted to remain sober would meet at coffee shops or order a simple seltzer at a bar. These days, many major cities have opened up a space for non-alcoholic events and meeting spaces.

In the book “Quit Like a Woman” by Holly Whitaker, we explore the pervasiveness of alcohol culture and why it can be so challenging to step into sobriety. With the growing trends towards mocktails and non-alcoholic beverages, many consumers keep the culture just without the alcohol.

Pregnant, sober, or health-conscious consumers can get a delicious and inspired drink at lunch or dinner without having to stay at home or feeling like outsiders at an event.

As we progress into 2022, it seems apparent that the non-alcoholic movement is growing among bars and restaurants, which is an excellent area for establishments to explore and keep stocked.

Non-Alcoholic Drink & Mocktail Recipes to Try

Luckily, there are loads of fantastic mocktail recipes to try and make your. For starters, you can try this easy mocktail recipe created by Claire Thomas of The Kitchy Kitchen, Spicy Watermelon Mint Agua Fresca.

Ingredients

• 2 cups cold water
• 2 cups watermelon (rind removed), seeded and chopped
• 2 tbsp granulated sugar
• 1 tbsp lime juice
• .25 cup mint leaves
• .5 jalapeño, roughly chopped
• Ice cubes or crushed ice (optional)

What could taste better on a warm, summer day? Another easy recipe to follow is the Virgin Margarita Mocktail from Make Mine a Mocktail. What could taste better on a warm, summer day?

Ingredients

• Lime juice
• Lemon juice
• Orange juice
• Simple syrup
• Kosher salt, for rimming glass
• Lime wheels, for garnish

The Paleo Blueberry Lime Mocktail is a delicious, easy summer drink to make, try, and taste. Get the entire mocktail recipe from The Bettered Blondie.

Ingredients

• 1 cup Blueberries fresh or frozen
• 2 Tbls Honey
• 1 Tbls Water
• 4 oz Fresh Lime Juice
• 4 leaves Fresh Mint
• 6 oz Berry Sparkling Water or your preferred flavor
• 1 Lime sliced into rounds

Now to satisfy those who like the colder months, we give you the Christmas Mocktail. This delicious and festive mocktail is perfect for both adults and kids to drink at dinner on Christmas day. Get this recipe from Lauren’s Latest.

Ingredients

• 4 cups cranberry juice
• 2 cups pineapple juice
• 2 cups orange juice
• ice
• sprite or sparkling water (optional)
• sugar for glass rim

If you are looking for a delicious mocktail that is super easy to try to make, then look no further than the recipe for The Ginger Grapefruit Mocktail from Betty Crocker.

Ingredients

• Ice
• 3/4 cup fresh-squeezed red or pink grapefruit juice
• 3/4 cup cold ginger beer
• 1 Grapefruit wedge

If you like a good Moscow Mule, why not try its virgin mocktail cousin – the Mango Mule? This delicious drink is also relatively easy to make and will get your non drinker patrons coming back for more. You can get this drink recipe from Danielle Walker of Against All Grain.

Ingredients

• 4-5 slices of cucumber
• 1 oz honey syrup
• 1.5 oz mango puree
• 1.5 oz fresh lime juice
• 1.5 oz ginger beer
• Ice

Who doesn’t like lemonade? While lemonade alone is an excellent choice for those who don’t drink alcohol, some may want a more adult drink, like the Ginger Lemon Mocktail. From Always Use Butter, this refreshing and satisfying mocktail is another grown-up, virgin drink that is easy to make.

Ingredients

• Soda water – any sparkling water will do
• Ginger shot/juice
• Lemon – needs to be fresh – bottled juice won’t do
• Fresh ginger

 

We have provided a tiny fraction of the mocktail and non alcoholic drink recipes that are available. The key is picking the right mocktail recipes for your restaurant. If you need help with your beverage menu, Synergy is here. We’ve been working with restaurants, large and small, for over 33 years. Our beverage experts can help you develop an inventive list of mocktails with foolproof recipes to craft the perfect mocktail and non-alcoholic drink. Now is the perfect time to spruce up your summer mocktail menu and cater to this emerging and growing segment of consumers.

By Shane O’Brien – Culinary Consultant

It is easy for our minds to wander to thoughts of eternity and endlessness when thinking about our vast oceans. The creatures that swim deep within the cerulean abyss can seemingly be unlimited. But this is not the case.

Take, for instance, the delicious Atlantic Bluefin Tuna. This marine prize has commanded upwards of $1.75 million for a single fish.  Clearly, tuna is a highly valuable commercial prospect.

It is a fact that Bluefin populations have declined steadily due to overfishing and illegal fishing. So much so that the Atlantic Bluefin currently has the unfortunate distinction of “endangered.” Meaning at serious risk of becoming extinct in the wild.

Enjoying seafood is not a human phenomenon likely to go away or reduce anytime soon.

Opportunities are forever flowing within the sprawling mystique of our oceans. Shellfish, bivalves, and seaweed are like the mushrooms of the ocean; they don’t require fertilizer, feed, or freshwater. Additionally, seaweed makes its own food through the fascinating process of photosynthesis.

To quote Phil Curver at Eco-Business, “Unlike all other forms of marine aquaculture, commercially grown bivalve shellfish have been identified as the only sustainable form of aquaculture that has no negative impact on the environment.”

 

 

“You are the music while the music lasts.” ― T.S. Eliot

When it comes to thinking about the billions of humans that need to be fed and the continuing threat to the food supply, having a sustainable option for creatively solving the looming conflict over human consumption is not something unremarkable.

Clearly, your restaurant needs to manage its expenses, and selling only oysters and mussels might not be enough. However, perhaps letting your diners know that every oyster they eat is giving life to the invisible hand of sustainability isn’t such a bad idea.

Sustainability is broad in concept, and it can be challenging to manage its nuances regarding your existing offerings. Whether you need support re-thinking your seafood program to find sustainable alternatives or need a tailor-made seafood program, Synergy will dive in and help ensure your values align with your profits.

The COVID-19 pandemic has impacted many aspects of the restaurant industry—and continues to do so.

According to the National Restaurant Association’s yearly survey, we expect to see healthier trends and choices in 2022. This survey tests the waters for food and beverage trends by surveying over 650 professional chefs.

The good news is that the growing focus seems to be on better quality ingredients, a smaller carbon footprint, and delicious CBD experiments.

CBD-Infused Food and Drinks

Almost 80 percent of chefs have recognized CBD-infused menu items as part of the demand for healthier food products. Infusing foods and drinks with CBD ingredients opens a new food niche to explore and experiment with.

As restaurant owners around the United States update and expand their menu options, many are interested in the CBD market, which could be worth exploring.

Consider creating delicious cocktails or smoothies with a bit of CBD oil for a novel twist!

 

Plant-Based Food and Proteins

One of the biggest trends we’ve seen due to the pandemic is a focus on healthier food options: especially plant-based sandwiches and menu options. We will be seeing a growing trend as menus grow to accommodate meatless proteins.

For example, McDonald’s released a small trial run, the McDonald’s McPlant burger, which became incredibly popular and continues to grow every day. Participating stores have sold 70 plant burgers every day, far exceeding expectations.

As demand for plant-based food continues to grow rapidly in 2022, we can look forward to innovative and delicious developments, including cheese and fish alternatives. One new and fun alternative is potato milk–a healthy and yummy dairy substitute.

 

Sustainability

As supply chain issues and sustainability concerns become more visible, restaurants should explore ways to make environmental changes. From plastic alternatives to zero-waste options, the theme for 2022 seems to center on thoughtfulness and reuse.

The flexitarian movement—which focuses on plant-based diets for those who haven’t entirely given up on meat but are curious about exploring vegan options—has grown strong since 2020. Restaurant owners are starting to focus on more locally-sourced, high-quality ingredients to reduce their carbon footprint.

We may see menus transform as we focus on healthier and more eco-friendly menu options and sustainability. We can lookout for more streamlined and refined menus that focus on higher-quality ingredients for even simple offerings like French fries or chips.

2022 is shaping up to be an exciting year for restaurants. We will start seeing locally grown fresh produce, housemade syrups and items, and more vegan-centric cuisine.

If you’re looking for a menu refresh, or even a complete overhaul, look to Synergy! With 35 years of service for both independent restaurants and chain foodservice operations, Synergy Restaurant Consultants is here to help your restaurant achieve optimal efficiency in this competitive market.

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.

By Natasha Reta – Culinary Consultant

Reducing waste should be at the forefront of our minds as we see limited stock and the shelves far from being replenished, not to mention the increased commodities costs.  This holiday might find us without the usual luxuries we once expected this time of year.  But fear not, you can still enjoy the holidays while sparing your pocket.  Below are some of our favorite “waste-reducing” recipes that not only increase your savings but enhance your holidays.

Pickle Everything

Pickling has always been a great process of preservation of vegetables, but we’ve stepped that up a notch and have taken to pickling fruits, roots, and rinds. So grab some extra jars and make a large batch of pickle brine and save that produce and you’re prepared for a last-minute cocktail party!  Dress your next holiday crudités plate with pickled fennel and apple chips, or garnish those Bloody Marys with pickled asparagus and beets.

 

Hold onto your Pits!

It’s stone fruit season, so keep those pits! Stone fruit pits make great infusions and impart a delightful flavor when used. Try this easy pit recipe to enhance your holiday meals.

 

Stone Fruit Glaze Recipe

6 pounds (stone fruit pits)

1 cup red wine

1 cup sugar

3g tarragon or basil

 

Preparation Instructions:

1. Place all ingredients except herbs into a saucepan over medium heat and bring to a simmer.
2. Simmer for 10 minutes and remove from heat.
3. Add herbs if desired and allow to cool.
4. Strain and save in refrigerator for up to 3 weeks.
5. Use as a glaze or reduction on meats and veggies.

 

Got Grease?

Save all that bacon grease from your brunch buffet. You can store that fat in a jar in the refrigerator for up to a month. Use it when needed for that delightfully fat and smoky addition. Try it in vinaigrettes, biscuits, and even in caramel. Make this bacon aioli and slather it all over your turkey sandwiches.

 

Baconnaise Recipe

2 egg yolks

3 tsp lemon juice

1 cup bacon fat (melted but not hot)

1 tsp Dijon mustard

 

Preparation Instructions:

1. Place the yolks in a small food processor with 1 tsp lemon juice and mix well until combined.
2. Turn the food processor to low and slowly drizzle the bacon fat into the yolk mixture, drop by drop to start. DO NOT ADD TOO FAST; this will break the emulsification and cause the mayo to separate.
3. Add mustard and the rest of the lemon juice once all the bacon fat has been added.
4. Store in refrigerator for up to 1 week.

 

Need fresh ideas to develop creative and on-trend recipes while reducing waste by reusing normally discarded items? Our team of culinary experts are here to help! Contact Synergy today!

One thing the pandemic has made certain; we’re not sure what to expect with the new normal. Adapting to new rules and regulations has fostered creative solutions and recent trends. The restaurant industry, in particular, has suffered many blows.

However, one portion of the restaurant industry that has continued to grow is pizza. While the number of diners who ate in restaurants went down, pizza shops have seen increased orders. After all, who doesn’t enjoy a fresh, hot pizza? Even low-cost pizzas are good; they are delicious hot or cold, easy to clean up, and you can savor any topping you like.

 

 

It remains to be seen if local pizzerias will be able to compete against well-known giant chains like Papa John’s, Pizza Hut, or Domino’s Pizza. Restaurants like Papa John’s saw a 28 percent rise in the second quarter of 2020 compared to the same time the year before. To keep up with this demand, they have 20,000 additional staff with plans to hire 10,000 more.

Pizza Hut has seen some of its best sales during the same time. In fact, they saw their most significant delivery and carry-out sales than in the previous eight years. This is an incredible increase, considering the fact that they have been underperforming for a few years.

However, few pizza chains have been as successful as Domino’s Pizza. According to Bloomberg, Domino’s is up at least 33 percent in 2021, a number that surpassed Wall Street estimates.

 

How Domino’s Kept Growing

The pandemic triggered many things, including changing daily habits and behaviors. One such behavior includes staying home and ordering contact-less delivery. In many ways, Domino’s took stock of the situation and made the best of it.

Unlike other pizza chains, Domino’s never partnered with third-party delivery services like Uber Eats, Door Dash, or Grubhub. In addition, Domino’s created convenient, customer-friendly ordering apps, so customers could easily customize their toppings and even be notified when their pizza was out for delivery.

Convenience and comfort are crucial elements to customer satisfaction—and business survival.

 

 

Other pizza shops may be interested in noting these business models. After all, third-party delivery apps are known to tack on hefty fees, making it hard for restaurants to retain revenue. By investing in your own, company-owned delivery infrastructure, you get more control—and more profits.

If food delivery services continue to grow, customers will be interested in value as much as quality. Delivery services often include hefty delivery and service fees to the customer, making ordering dinner for a large family regularly cost-prohibitive.

By eliminating these unnecessary and costly fees, you and your pizza shop stand a good chance of surviving the rise and fall of industry trends.

 

 

by Shane O’Brien – Culinary Consultant

 

Autumn can bring about many feelings, from the changing weather to the feeling we get from shifting our routine from summer vacation to the regiment of a school schedule. Food can be a huge player in this space, which is why we have noticed some fun and delicious trends to look out for in the coming months.

One trend, in particular, that makes us, well, pretty hungry.

 

Umami – “The 5th Taste”

deepens the savory or meaty taste of foods. Umami means “essence of deliciousness” in Japanese. Naturally found in plants and meat, umami comes from three compounds: glutamate, inosinate, and guanylate. The first, glutamate, is an amino acid found in vegetables and meat. Inosinate, primarily found in meat, and guanylate levels are the highest in plants. Fun fact – Japanese scientists first discovered these compounds.

 

Fish Sauce and Fruit Vinegars are proper examples of umami. Try a dash of fish sauce either in your tomato sauce or in your favorite ground beef-burger mix, as some innovative restaurants are already doing. Or splash some fruit vinegar in your favorite hot sauce: you’ll be surprised with the pleasant background savory notes in this application.

 

Seaweed is another example of glorious umami expression. Naturally occurring glutamates in seaweed, kombu specifically, offer wildly fascinating flavor profiles from, adding seaweed to your chicken stock to some nori seaweed powder in your desserts (be careful with that one!).

 

Fall is a great time to gain new customers. What better way than to do so by embracing some of these craveable, comforting, and on-trend flavors to garner long-term loyalty?

By Shane O’Brien – Culinary Consultant

 

Fascinating trends never stop in the world of food, and largely it revolves around ingredients and raw materials.

 

One interesting feature of consumer interest is within the area of wellness. Stress relief and food have a long relationship. Take, for instance, mushrooms and the clever but proven approach taken by the Finnish-American food and beverages company specializing in mushroom-based drinks, Four sigmatic. Their “Mushroom Hot Chocolate” contains an adaptogen known as reishi, which may induce calmness to help you sleep better and lower occasional stress. This is not a fluke either; according to a story on Healthline, “In 2021, we’ll notice more food and beverage companies coming out with products that contain these ingredients with an emphasis on reducing stress and improving sleep, which is also linked to better mental health.”

 

Other examples of emerging trends are, of course, in the plant-based space. Beyond Meat, well on its way to becoming a household name, has more to offer than a burger patty replacement.

The Deep-Fried Philly Eggroll from the Vegan A.F. truck located in Los Angeles, specifically in the eastern part of Fairfax District, takes Beyond Meat and seasons it heavily, adds plant-based cheese, and to add necessary texture and acidity, a little giardiniera. This all gets filled into an egg roll shell and then crisped up in the deep-fryer.

 

 

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The plant-based lifestyle is moving from an emerging trend to a sustained one, as we have seen in recent years in the form of U.S. retail sales of plant-based foods increasing 11 percent from 2018 to 2019.

By Natasha Reta, Culinary Consultant

 

Food trends in 2021 are focused on health and sustainability, which is surprisingly delicious. These healthy trends are flavorful and exciting. Try them out for healthy alternatives when you are tired of the same old same old.

Aquafaba

Canned or cooked from raw, chickpeas are an amazing source of fiber and protein. Besides exploding on the market in various hummus flavors, chickpea is also used as a gluten-free flour alternative. And because we all love chickpeas so much, we found yet another alternate way to use chickpeas, by using their water waste. Also known as Aquafaba. The starchy liquid leftover from cooked chickpeas can be used to make vegan whipped cream, mayo, plant butter, egg substitute, and more! Don’t want to cook it from raw? Try opening a can and saving the liquid you would normally drain out.

 

Banana Blossom

If left on the tree, banana blossom would grow into bananas, but this blossom may be the next new plant-based alternative for vegan meat.  When cooked, the tightly packed petals of the banana blossom mimic the flaky texture of fish.  The dark purple husk of the blossom is removed to reveal tender, yellow-green leaves inside. The taste has been compared to artichoke or bamboo shoots.  Although not readily available fresh in areas that do not produce bananas, these blossoms are also sold canned, jarred, and sometimes frozen.

 

 

Sea Buckthorn

It sounds like a mythical creature, but in fact, it’s a hardy shrub with thorny branches, willowy leaves, and bright orange-yellow berries. A native of Asia and Europe, this small berry has been emerging in popularity due to its high amount of vitamin c and B12. It’s used in juices, preserves, smoothies, chocolate, and even skincare products. Look for sea buckthorn berries dried in your local health market.

 

 

Halva

Made of sesame seeds, this treat is popular in the Middle East and seen on brunch platters and served as dessert. It is currently being sold on the market in various products, including shelf-stable halva slices and halva butter. Halva originated in Persia as a mash of dates and milk. As preparations varied throughout its discovery, the word began to refer to any confectioners sweet made of a mash and flour or semolina paste. This sesame seed version is a later modified recipe adopted by the Ottoman Turks. This halva has a dry and crumbled texture that dissolves into a sugary sweet paste on your tongue with warm notes of toasted sesame seeds.

Fonio

Tired of the same grains? Fonio is an ancient grain from Senegal that is gluten-free, high in dietary fiber, and supports sustainable land use. It is growing in popularity due to its use in porridge, couscous, bread, and even beer.  The fonio millet species grows to maturity in as little as six to eight weeks and grows in dry climates without irrigation and poor soil. Compared to quinoa in texture, fonio is also used as a gluten-free ingredient in chips, cereals, and crackers.