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.

Nearly every restaurateur dreams of transforming their establishment into a food empire. Multiple locations, international expansion, franchising — these are the stuff of food industry dreams! However, making that dream a reality can be incredibly difficult (which is saying a lot in an industry where 60% of new ventures fail within a year).

While scaling out your business is unquestionably difficult, it is possible to do it successfully. Smashburger, for example, is expected to open 40 new locations this year — even though the restaurant industry took a nose-dive in the face of COVID-19!

How did Smashburger manage to survive the pandemic and come out stronger than ever? The answer is simple: the company invests in employee training.

What Do Workers (and Customers) Want?

Anytime a business explores expanding (restaurant or otherwise), they need to ask themselves two questions: what do their customers want, and what do their workers want? Obviously, customer service is of the utmost importance for every business. Equally critical is keeping your workforce happy to improve work quality and reducing turnover.

Customers primarily want great food, a pleasant atmosphere, and friendly and capable service in the restaurant industry. In the wake of COVID-19 a new requirement has emerged — high safety standards. In a survey from the ONE TABLE initiative, nearly 40% of respondents said they wanted to see safety measures like spaced-out tables, visible sanitation and cleaning regularly, and employees wearing masks and gloves.

And what do employees want now that restaurants are reopening? Many workers are asking for safer conditions, better pay, approved sick leave, and other benefits that prove their worth within the industry. Listening to worker requests and considering these benefits just might be the determining factor for which restaurants survive in the post-COVID world.

How Training Can Help

 

 

Restaurant owners might wonder how to accommodate both their customers’ needs and their workers’, particularly when they’re also trying to expand their business. Luckily, there is one straightforward answer: TRAIN YOUR EMPLOYEES.

Proper training on issues like customer service, food safety, and sanitation will go a long way toward improving your workforce and your business. When employees are properly trained, they are more likely to take pride in their work and perform better on the job. This directly impacts your business; a well-trained and hard-working staff will attract more customers, which will increase your profits and allow you to give your employees the working conditions they deserve!

Investing in employee training and helping your staff learn the skills for success in the restaurant industry is one of the best ways to improve your business in the long run — and we’re here to help make it happen. Contact our team today to learn how the SynergySync app makes training your workers easier (and more cost-efficient) than ever.

Visit us at www.synergyconsultants.com for more information about growing a restaurant.

Ghost Kitchens

Ghost Kitchens are professional commercial facilities typically used for preparing delivery-only meals. Although some ghost kitchens are now offering pick up or shared outdoor dining spaces, it is best to think of a ghost kitchen as a shared kitchen (typically commissary space) used by multiple brands. Picture a hotel; only instead of rooms, identical cooking suites are available to rent designed for restaurant brands looking to expand their off-premise sales without adding to their brick and mortar overhead with an outpost to extend their delivery reach.  Regional hot dog chain Dog Haus is planning to expand nationwide but it’s newest locations won’t have a dining room or bar.  Instead they are using ghost kitchens “devoted to off -premise sales without a dining area, to grow it’s delivery footprint.”  Through a partnership with Kitchen United, concepts from Chick-fil-A to Outback to Carrabba’s and Famous Dave’s are utilizing ghost kitchens as a “strategy for growing off-premise orders without burdening their already busy store locations” The Halal Guys and Canter’s Deli have spots at Kitchen United’s Pasadena, CA location.

Virtual Brands

A virtual brand is a delivery-only food concept sold exclusively online with no physical space for guests to interact with the brand. A single restaurant can have multiple virtual brands running out of their facility with all meals produced in their existing kitchen. This model allows operators an opportunity to lean in on food trends and leverage staff and facility capabilities to create a new branded experience that extends their audience reach beyond their core concept. Some estimate there are about 100,000 of these types of restaurants currently in operation, with more being launched every day.  Take “It’s Just Wings,” a wings and deep-fried Oreo brand on Doordash, which is coming to you from more than 1,000 Chili’s and Maggiano’s kitchens.

 

It’s Just Wings/ Facebook

 

Krispy Rice, an offshoot of Katsuya, a 13-unit sushi concept originally from Los Angeles has designed a $30 bento box designed to compete against higher-end sushi delivery like Sugarfish and is currently operating out of pre-existing Umami Burger and Katsuya locations.

Krispy Rice is a new delivery-only bento box brand spinoff of the Katsuya franchise. (Source: Krispy Rice)

 

Commonalities between the Ghost Kitchens and Virtual Brands

A virtual brand could be produced within a ghost kitchen. If a ghost kitchen, or shared kitchen space offered pickup of shared outdoor dining spaces, they wouldn’t be considered a “delivery-only” brand.  However, there are distinct differences between the two and varying sales tactics to drive delivery-only sales.

 

Sales Tactics for Delivery-Only Virtual Brands 

Target Market Evaluation

For delivery only brands, you are at the mercy of your delivery radius. The radius varies based on the marketplace (Doordash, UberEats, Postmates, Grubhub etc.), but the standard is 5-15 miles or estimated drive time. Understanding your market will help you build successful menus. For example, if there is demand for hot chicken in your area – and also a void in the market, this may be a virtual brand concept to explore.

Menu Optimization

To succeed as a virtual brand, you need to ensure your menu is optimized for each marketplace platform. Each marketplace will have a different strategy to ensure success. This strategy may include creating multiple virtual brands under your brand umbrella to ensure menu segmentation. Menus should be optimized to drive profitable sales, including copywriting, descriptions, allergens, tags & menu item names.

Photography

One of the most important aspects to a successful online-only, delivery-only brand is high quality, beautifully styled and appetite appealing photography.  We do not recommend including your packaging in these photos.

Packaging

Another critical component of any successful delivery only brand is the packaging. You need to ensure your items travel well. Hot food arrives hot, and cold food arrives cold. We have all heard the frustration with how to deliver crispy french fries or pesky items like burgers properly. This can be accomplished! Work closely with your packaging representatives and ensure you select packaging with proper ventilation. Always ensure your bags are sealed and tamper-resistant.

Pricing

One of the main reasons operators do not want to join a delivery-only marketplace is high commission rates. These rates can range anywhere from 12%-30%. Most menus were never built with these types of margins in the first place, let alone now adding packaging costs into the mix. We recommend you look closely at your menu mix and either eliminate items that are not profitable or create new menu items.  If you are creating a new virtual brand, always build in the highest possible commission rate.

Menu Cannibalization

It is good to note that you never have to offer your entire menu on a delivery marketplace. You can create a delivery specific menu for the platforms and have particular menu items only available if your guest orders direct. You can also include groceries, family meals, or special “date night” menu opportunities.

Training and Consistency

Kitchen operations and consistency will be the central focal point of your virtual brand or ghost kitchen. They will need essential training materials such as a safety program, packaging guidelines, a checklist for daily operations, gluten-free and allergen training, and menu item rollouts.

Guest Connection

Not having the ability to create a guest connection in the traditional sense can be another reason brands prefer not to be on a marketplace platform. You will need to find new ways to connect with your guests. This can include a handwritten note, swag, offers to order directly, a small dessert, or anything else to show your guest you value them and are grateful they have chosen to order from you.

3rd Party Tactics

In the beginning, it is imperative to drive as many orders as you can to ensure you stay high on the marketplace algorithm. Put together a marketing budget and plan to achieve 100 orders in the first few days. This budget can include offering free delivery, BOGO deals, or  X item with the purchase of another. You want to deliver a perfect experience each time to ensure you have all positive reviews as a few negative reviews will hinder your chance of success on each platform.

While much of 2020 was about stocking up the pantry with nonperishables and desperately Googling “curbside takeout near me,” 2021 should be a whole new ballgame for the food industry. After a year of being in survival mode, expect to see some welcome food and beverage trends, many of which put a renewed focus on health’s flavor.

 

The Delicious, Nutritious Chickpea

Chickpeas are gaining popularity as a hearty, meatless alternative that doesn’t skimp on protein and has a distinctive, nutty flavor. While it has been in mainstream grocery stores for decades as the primary ingredient in hummus, expect to see more of it in 2021, even in its non-mashed form. It may appear in traditional middle eastern stews, as a main ingredient in dressed-up vegetarian tacos, and even take center stage in fancy tapas. It can also be used as a wheat alternative in the form of chickpea flour. Gluten-free bakers, rejoice!

 

Adaptogens

If you think of mushrooms primarily as a pizza topping, it’s time to hit the books. Adaptogenic mushrooms have been used medicinally for decades in East Asian medical practices. Health gurus boast some strains of mushrooms as ways to reduce brain fog, increase immunity, and lower stress levels. Expect to see these in health food stores and beyond.

 

 

Birria—The “G.O.A.T.”

Birria originated in the Mexican state of Jalisco. Traditionally, it is a long-marinated pulled meat, usually goat or lamb, although it might include beef in the United States. The meat is placed inside a tortilla, topped with cilantro and red onion, and then served with a side of broth for dipping. It has been on the rise as a menu item in Mexican restaurants for the latter half of 2020, and it should continue to gain traction in 2021.

 

Meatless “Meats”

Plant-based burgers will be even more popular in 2021, being offered at restaurants and even commanding their own aisle in grocery stores. With so many deceptively meaty burgers on the market to choose from, which one should you pick? The New York Times ran a blind taste test of six top brands and reported their findings to help you make an informed decision. Expect to see more meatless “jerkies” as well, including mushroom and jackfruit jerky.

 

Boozy ‘Bucha

Hard seltzers have been having a bit of a moment lately. Expect the catalog of all that is bubbly and boozy to expand a bit this coming year to make room for hard seltzer’s hipster older brother, hard kombucha. When the health benefits of probiotic Scoby meets the buzz of a beer, what’s not to love?

 

 

A Whole New Oil

Expect to see many new oils beyond your traditional olive, peanut, and vegetable oils this year. Some will emerge for their unique flavor, some for health benefits, and others because of their high smoke point, which allows you to cook things like jalapeños without the fumes burning your eyes. Pumpkin seed oil, sunflower seed oil, and avocado oil may make an appearance in salad dressings, too.

 

Sandos

These Japanese sandwiches started as a convenience store staple. Traditionally, they have katsu—a fried pork cutlet—in the middle. Now they’ve taken a more gourmet turn and can contain just about anything, from egg to salted beef to strawberry. As a snack that proudly displays its middle, restaurants may go overboard in their offerings in hopes of free advertising. This snack is so ‘grammable,’ some chefs are opting to stuff it with picture-perfect, edible gold foil.

 

Hot Honey

Spicy and sweet have made quite the duo in the past, and this time it’s no different. Expect to see this devilishly sweet condiment drizzled on everything from fried chicken to ice cream. What makes it hot? In a recipe for homemade hot honey, Bon Appétit suggests using chiles like Thai, Fresno, or Holland.

 

Booze-Free Cocktails

People are becoming “sober curious,” which started happening even before quarantine forced us to reexamine our daily habits. After the success of Dry January in 2020, CNN Travel ran a piece about how non-alcoholic craft cocktails were changing the bar scene. Until recently, non-alcoholic options were slim for any bar patron not wanting to consume alcohol for various reasons, including pregnancy, liver problems, or just an overall desire to cut back. Now companies like Seedlip and Stryyk are making it their mission to distill high-end non-alcoholic liquors that can be a part of a cocktail that is as carefully hand-crafted as a boozy one.

 

Are you evolving your menu to meet new tastes and demands? How are you keeping your management, chefs, and staff abreast of new food trends? Don’t underestimate the power of conversation, knowledge, and training! If you want to stay ahead of the curve, you have to keep your restaurant staff in sync. Synergy Sync is an integrated training and operations management platform created by restaurant leaders for restaurant leaders. Increase sales with consistent, quality training, maximize labor efficiently utilizing our app-based, results-oriented training program. Schedule a virtual tour to learn more about Synergy Sync and how it can accelerate your training and help your team thrive and succeed.

 

We asked some of our Synergy consultants about the new favorite ingredients they’ve discovered and used lately. Check these out for inspiration:

“I’ve been enjoying espelette pepper recently. The smoky, sweet, and slightly spicy flavor gives a new dimension to roasted meats and fish.”

Dean Small, Founder & Managing Partner

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“I really enjoy experimenting with dry Spanish chorizo because it’s so versatile. You can eat it as is, dice it and cook it crispy to add to egg dishes, and the oil is great to whisk into a vinaigrette.”

Mike Walls
Operations & Beverage Consultant

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“I like to use sodium citrate in the test kitchen to make cheese slices or sauces out of any cheese, even those that don’t melt well normally.”

Natasha Reta, Chef/Culinary Consultant

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“If you haven’t had a chance to use green almonds, definitely check them out. They’re basically unripe almonds, and they are great for pickling or for making a delicately flavored almond soup.”

Anne Haerle, Concept Development & Culinary Consultant

Just as fashion fads come and go, so too do food trends (avocado toast, anyone?). Sometimes, these trends seem to move in cycles, where it once was outdated, only to be revived and re-embraced (think fondue and the popular restaurant, The Melting Pot). As a restaurant owner, it’s important to not only keep on top of dining trends but to be prepared and flexible enough to adapt as these trends evolve. After all, when consumers’ tastes change direction, their wallets will follow.

What’s on the Agenda for 2020

CBD: It’s everywhere now. Ever since The Farm Bill was signed into law, cannabidiol, the active compound found in the Cannabis plant touted for its health benefits, is popping up in places and forms you’d never expect. No longer confined to capsules and oils, you can now find CBD in items like cocktails, popcorn, sparkling water, gummies, chocolate, and more. Keep in mind infusing CBD into foods is not federally legal nor is it legal in every state.

Collagen: What you thought you’d only find in skin creams and pills is now showing up on menus, from bone broths to smoothies. On the consumer packaged goods front, you’ll find collagen in products like drink mixes, creamer, and bars. Why ingestible collagen? Many consumers are gobbling up so-called “beauty foods” like these to improve their skin, hair, and nails. Others consider using as an aid in their keto diets. While the efficacy of eating collagen is still up for debate, its popularity cannot be ignored. The use of collagen is a trend we see continuing into the coming year.

Plant-Based: You may be living under a rock if you haven’t heard about meatless burgers, particularly the ones made by Impossible Foods and Beyond Meat. Big chains like Burger King and Carl’s Jr. have already introduced meatless options to customers. Meanwhile, KFC is testing out meatless chicken at a restaurant in Atlanta, and other food companies are following suit. Consumers’ perception that meatless is healthier is driving the surge in demand. NPD reports that “case shipments of plant-based protein from broad-line foodservice distributors to foodservice operators increased by 20 percent in the year ending November 2018 compared to year ago with all Census regions showing double-digit growth.”

Sustainability: With climate and ecological health concerns ever-growing, people are seeking more ways to promote global sustainability. Numerous cities and states have already enacted strict regulations on plastic straws at food establishments (only giving straws on request, for example), to outright bans. Along with straws, other single-use plastics are being scrutinized and swapped out for more eco-friendly options. You won’t be hard-pressed to find Styrofoam packaging and cups replaced with those made with recycled paper and renewable materials.

Even More Convenience: In 2020, you’ll likely see more of your favorite restaurants listed on third-party delivery apps like Doordash, Grubhub, Postmates, and Uber Eats. Just last month McDonald’s announced a partnership with DoorDash that will secure meal delivery services in 10,000 stores across all 50 states. Bringing convenience to the consumer will extend to in-store traffic too, with an increase in self-ordering kiosks and self-pickup cabinets for mobile orders.

The new year is sure to bring in surprises and challenges for those in the restaurant industry. You’re already one-step-ahead of the competition if you recognize the need to adapt to changing consumer preferences. It’s not too early to begin strategizing to accomplish your goals for the upcoming year. For professional help in menu development, restaurant branding, restaurant design, off-premise sales or bringing a new concept to life, please contact Synergy.

CBD is all the rage now. You probably have heard this term thrown around these days and seen them on the labels of various products and advertisements– CBD tinctures, lotions, capsules, oils and even CBD infused food and drink (Carl’s Jr. debuted a CBD burger in Denver earlier this year). CBD is the acronym for “cannabidiol,” a chemical compound found in cannabis plants. And after the Farm Bill (Agriculture Improvement Act of 2018) passed, more and more CBD products seem to be flooding the market.

Why all the rage? CBD has been touted for its health benefits as a natural remedy, primarily for seizure and pain relief, without psychoactive effects. It’s also been marketed and used for anxiety, autoimmune and skin diseases, to name a few. However, at the moment the strongest evidence for effectiveness is for the treatment of epilepsy. Regardless of the efficacy, CBD’s popularity has surged and is making its way into the foodservice industry.

According to the 2019 What’s Hot Culinary Survey conducted by the National Restaurant Association, plant-based ingredients, including cannabis and CBD, and zero-waste cooking will be the hottest overall culinary trends of the year. We’re seeing cookies, sparkling water, popcorn, chips and even matcha powder infused with CBD. Mixologists around the country can be found experimenting with CBD in their cocktails and restaurants like James New York NoMad are serving up dishes like butter lettuce salad with gorgonzola and pear vinaigrette (containing 20 mg of CBD).

But before you get your culinary creative juices flowing and begin thinking about CBD menu items, take note– CBD legality and restriction varies among states amid regulatory uncertainty.

Cauliflower—a vegetable once typically found in salads, stir-frys, and as a side dish—is now making a big name for itself. Perhaps even hotter than the avocado toast trend, many people are flocking toward menu items and recipes that use cauliflower in innovative ways. Pizza with a cauliflower crust. Cauliflower rice. Cauliflower crust grilled cheese. Cauliflower Couscous. Cauliflower tater tots. The list goes on.

Do you see a pattern here? Cauliflower has become a huge hit as a low carb, bread, potato and rice substitute. For example, one cup of cauliflower contains about five grams of carbohydrates while one cup of cooked white rice contains approximately forty-five grams. This versatile veggie is also low in calories, another reason people are gravitating toward it. Oprah has even recently launched a line of frozen pizzas that feature a cauliflower crust.

Health-conscious diners are ever-growing and they’re seeking new and innovative ways to satiate their hunger. Don’t be surprised to see more restaurants offering smart, unique, and healthy substitute options on their menus.

You’ve heard of Neopolitan pizza—the pie that originated in Naples that’s prepared with a few fine ingredients and cooked in a wood-fired oven. You’ve tasted NY style pizza—large in size with a pliable, thin crust. But have you heard of Roman-style pizza? Also known as “pizza al taglio,” this is a pie variation that is served as street food and sold by the ounce. Think of it quite simply as Roman pizza-by-the-slice.

 

So what’s the difference between a Roman-style pizza and the kind you can already order now? The largest difference is that instead of paying per slice, you are paying by weight (i.e., $1.20 per ounce). For example, instead of asking for one slice, you would show how much you want.

 

As for taste, pizza al taglio has a lighter, airy crust with a bit of a chewy texture, and is cooked in large rectangular pans. For toppings, think of traditional Italian fare: combinations of prosciutto, Gorgonzola, arugula, tomatoes, ricotta, peppers, sausage and more.

 

This concept can translate into a great fast-casual opportunity. There is a growing niche of  restaurants serving up Roman-style pizza, to including nontraditional toppings (think hummus and pesto). Keep an eye out for this trend coming to your neighborhood. Could this be an opening for other restaurants to selling a variety of other foods by-the-ounce? Synergy will keep you posted!