Mintel: Five Foodservice Trends that Will Shape Restaurant Menus in 2012

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Competition in the foodservice industry is always fierce, and restaurant chains are constantly jockeying for business, money and attention in an overcrowded marketplace. In 2012, however, five trends outlined by Mintel Menu Insights will shape how operators appeal to their customers with regional and imported menu options, double-sided menus, customization and time-intensive preparation methods.

American regionalism. Consumers are not only more aware of global cuisine, they are also more aware and interested in the regional specialties that define American cuisine. Whether it’s Kansas City or Memphis barbecue, New England chowder or Low Country grits, more consumers and restaurants are looking at the regions and cities in the United States to identify the “Best of” cuisine.

Baby-back ribs seasoned with a combination of rich coffee and warm spices and topped with spicy Mexican-inspired BBQ sauce, from Kevan Vetter, executive chef for McCormick For Chefs, speaks to the demand among consumers for regional specialties that define American cuisine.

Double-sided menus. It’s unlikely that consumers are going to start demanding absolutely healthy menus in the near future and even less likely that restaurants are going to solely list these absolutely healthy options. However, consumers want choices, and the Double Sided Menu trend illustrates that choice. Menus will continue to feature widely indulgent options, but will be balanced with healthier, better-for-you options. Additionally, this goes beyond healthy and indulgent to include premium and value pricing. Operators understand it’s not either/or, it’s both, so we’ll continue to see both high-priced and low-priced options on the same menu.

Consumer control. Consumers expect that their voice will be heard and that their wants and needs will be met. And the surest way to listen to the customer and ensure their needs are met is to give them the ability to control their dining experience. Customized ordering systems will continue to flourish, as will greater flexibility in menu design.

Slow it down. Quick-service restaurants are able to drive margins through their standardized efficiencies, but more and more we are seeing fast-food restaurants return to more time-intensive preparation methods. As such, items described as “handmade” or “home style” are popping up on restaurant menus as consumers recognize that they want more from their dining experience than efficiency.

Importing ideas. For many restaurant chains, growth lies elsewhere, in international markets. And for those companies already with an international presence, menu concepts and product testing is taking place overseas. From there, good ideas are making their way to the U.S. market, as was the case with McDonald’s recent McBites, which launched in Australia. Given the importance of international markets for growth, this is one trend that will continue to grow beyond this year.
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Technomic: 7 Leading Restaurant Trends for 2012

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Just as the nation’s economic forecast includes mixed signals, restaurants across the United States face a varied landscape of expected trends in 2012. Chicago-based Technomic, a foodservice research and consulting firm, sees these seven developments making news in the coming year:

1. Consumers Seek a Twist on the Familiar. Shell-shocked consumers are in no mood to take risks, but novel flavors still tingle their taste buds. Look for comfort foods with a twist (gourmet, ethnic, artisan, wood-fired) as well as innovation in familiar formats (sandwiches, wraps, pizza, pasta) rather than breakout items taken from less-familiar global cuisines.

2. Commodities Costs Drive Rustic Fare Made in-House. Commodity costs are rising, labor costs hold steady and diners demand rustic fare, the simple preparations of fresh ingredients. Result: Operators will curtail purchases of value-added items in favor of cheaper cuts, beans, grains and produce that require more back-of-house prep to transform into honest, homestyle food.
Giving comfort foods a twist, such as crispy calamari transformed into an Asian noodle bowl, also delivers ethnic innovation in a familiar format. Courtesy King & Prince Seafood

3. The Next Steps in Local Sourcing. The rising use of seasonal and local items suits the less-is-more culinary trend. To facilitate flexible purchasing, growers, manufacturers, distributors and operators continue to work toward a more transparent, safe and efficient supply chain, streamlining workflow, recording every step and reducing waste.

4. Social Networking Influence Accelerates. Consumers increasingly trust friends and peers more than professional marketers. They’re taking control of social media to share their restaurant experiences and opinions with the public (via review sites such as OpenTable), with their own circles (via Facebook and Foursquare) or both (via Twitter). This helps some restaurants rocket to popularity and leaves others quiet.

5. Customers Want More Information. Consumers want transparency—looking for disclosure of everything from calories and allergens on menus to labor and local-sourcing practices. A small but growing number are serious about nutrition, labeling, sustainability and community involvement, and they are using such knowledge to make purchasing decisions.

6. Operators Try to Resist Discounting. The foodservice industry will continue to operate in a take-share environment, but discounting is cutting to the bone. To counter daily deals and other forms of discounting, operators turn to creative, sometimes in-the-moment, methods to reward their best customers, such as a free dessert out of the blue.

7. Brands Expand through Flexible Formats. Format flexibility is required as restaurants cater to new around-the-clock dayparts, switch gears from fast-casual by day to full-service at night, or transform their kitchens into catering commissaries during slow times. This flexibility is also evidenced in streamlined, high-efficiency, smaller-footprint units and brand extensions.
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Warshaw of Etc. Steakhouse Wins Kosherfest 2011 Culinary Competition

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Chef Seth Warshaw, owner of Etc. Steakhouse in Teaneck, N.J., won this year’s “Iron Chef”-style culinary competition at Kosherfest—the two-day trade show for everything kosher that attracted approximately 6,000 people to the Meadowlands Exposition Center in Secaucus, November 8-9.

Three chefs at top kosher restaurants in the New York metropolitan area, which also included Chef Moshe Wendel of Pardes Restaurant in Brooklyn and Chef Craig Solomon of Ariel’s in Englewood, N.J., were given 45 minutes to cook, plate and present a kosher dish that featured the mystery ingredient: boneless duck breast. Warshaw’s winning entrée, which earned him a $1,000 cash prize, included seared duck breast breaded with grapefruit and pomegranate, and red-onion salad with lime honey and avocado purée.


Judging the competition, which was based on taste, presentation and creativity, were Jack Silberstein, director of culinary and business operations at Jack’s Gourmet; Philippe Kaemmerle, lead pastry chef at The Center for Kosher Culinary Arts in Brooklyn; and Chaim Szmidt, editor-in-chief of The Kosher Scene. The competition was produced in partnership with The Center for Kosher Culinary Arts, which, in addition to hands-on cooking and baking classes for men, women and children, offers on-site demonstrations, private cooking lessons, small catered affairs and personal-chef work (www.kosherculinaryarts.com).

Kosherfest 2012 will be held November 13-14 at the Meadowlands Exposition Center with new events, programs and seminars. Get updates at www.kosherfest.com.
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ACF and Hidden Valley Original Ranch Partner in Support of Chefs Move to Schools

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Schools across the country are improving school lunches by adding more healthful ingredients such as whole grains, low-fat dairy and vegetables with low-fat ranch dip. Chefs are at the helm of the effort to bring change through their involvement in First Lady Michelle Obama’s Chefs Move to Schools program. Now, the American Culinary Federation (ACF) is teaming up with the makers of Hidden Valley® Original Ranch® Dressing to raise funds to support ACF’s involvement in the program.

With help from celebrity cooking personality Cat Cora, ACF and the makers of Hidden Valley Original Ranch Dressing are hosting Lunch Break for Schools, a national fundraising event to benefit ACF’s involvement in the Chefs Move to Schools program. From February 27 to March 2, 2012, chefs such as Cora will create and sell delicious, healthy lunches, with all proceeds going to ACF to create resources for nutrition educational programs at schools.
 
Cora
“Since creating the best flavors using whole foods is at the heart of what we do, chefs can help break down the barriers kids have with certain foods—like vegetables—and teach them that nutritious foods can taste amazing and be fun,” said Cora. “With Lunch Break for Schools, some of America’s best chefs will create healthy lunches that will not only be supporting an important program like Chefs Move to Schools, but also show that good food can taste great, too.”

For the fundraiser, chefs will develop a culinary spin on classic school lunches using the sample lunch menu created by the White House last year as a framework. The chefs’ gourmet menus will include plenty of the better-for-you options too often lacking in today’s school lunches. Cora, who attended the Chefs Move to Schools kickoff at the White House in June 2010 and works with a school in Santa Barbara, Calif., will serve as the fundraiser’s national spokesperson and executive chef.
 
The commitment from the makers of Hidden Valley Salad Dressings is part of the brand’s Love Your Veggies™ nutrition-education campaign. Since launching the campaign in 2006, they have donated more than $1 million to nutrition-education programs.

This year, in addition to the money raised through the fundraiser, Hidden Valley will donate $150,000 to ACF’s Chef & Child Foundation to create curriculum, tools and other resources needed to help chefs working in schools.

“Our chefs have been a key part of the Chefs Move to Schools program since the day First Lady Michelle Obama announced it on the White House lawn,” said Michael Ty, CEC, AAC, ACF national president. “This fundraiser will help us enlist more chefs and secure more resources to educate kids about food and nutrition.”

Chefs are invited to sign up to participate in the fundraiser now through January 15, 2012, by visiting www.acfchefs.org/lunchbreakforschools.
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Maple Leaf Farms Announces Winners of Chef Recipe Contest

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Maple Leaf Farms recently selected the winning entries in The 2011 Discover Duck Chef Recipe Contest. This year’s contest featured separate categories for professional chefs and culinary students, each with their own cash prizes. More than 230 recipes showcasing Maple Leaf Farms duck were entered into the contest.

Taking the Chef Category grand prize of $5,000 was Greg Reggio of Taste Buds Management in New Orleans for his Thai Style Pulled Duck Sliders. Reggio, along with chef partners Hans Limburg and Gary Darling, are the creators of Zea Rotisserie and Semolina Restaurant in New Orleans. A second recipe submitted by Reggio for Korean BBQ Duck Tacos was also awarded third place.
Thai Style Pulled Duck Sliders, the grand-prize-winning dish from Chef Greg Reggio in The 2011 Discover Duck Chef Recipe Contest.

Second place in the Chef Category was claimed by Executive Chef Steven Jayson of Universal Studios, Orlando, with his Pulled Duck Ciabatta Sandwich recipe.

The Student Category offered two top prizes: The grand prize of $2,500 was awarded to Derwin Jackson of Le Cordon Bleu College of Culinary Arts, Atlanta, for his Roasted Tapenade Duck in Parchment recipe. Matthew Wells of Le Cordon Bleu College of Culinary Arts, Austin, received second place for his Asian Duck Tacos.

All submissions were judged anonymously on simplicity (easily sourced ingredients and ease of preparation), originality, flavor and accuracy of the recipe ingredients and method. “We were thrilled with the variety and originality of the recipe submissions this year,” said Maple Leaf Farms' marketing manager, Cindy Turk. “We invite even more chefs to ‘Discover Duck’ and enter the contest next year!”

To view the winning recipes and photos, visit the contest web pages at www.mapleleaffarms.com/chefcontest/.
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Women Chefs & Restaurateurs Honors Women Who Inspire

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In conjunction with its national conference, Women Chefs & Restaurateurs (WCR) on November 6 honored women who have demonstrated excellence in the culinary and hospitality industries at its 12th-Annual Women Who Inspire gala dinner and awards ceremony at the Hyatt Regency Cambridge.  

The annual WCR Women Who Inspire Awards recognize professionals who have demonstrated excellence in the kitchen, dining room, beverage profession, baking and pastry arts, community affairs, farming and food production, and for a lifetime of culinary excellence.

“We’re privileged to recognize the achievements and innovations of these incredible women,” said Jamie Leeds, WCR president and chef/owner of Hank’s Oyster Bar in Washington, D.C., and Alexandria, Va. “The honorees this year are helping to advance the work of WCR and leading the way for a new generation of women chefs and restaurateurs.”

The awards ceremony was emceed by Carla Hall, co-host of ABC-TV’s “The Chew” and executive chef/owner of Alchemy by Carla Hall in Washington, D.C., and Elizabeth Falkner, chef/owner of Citizen Cake and Orson in San Francisco and a contestant in the current season of Food Network’s “The Next Iron Chef: Super Chefs.”



Lydia Shire (center), owner of Scampo and chef/co-owner of Locke-Ober, both in Boston, receives WCR’s 2011 Golden Whisk Award. Pictured with Shire are her son, Alex Pinada, executive sous chef at Scampo, and awards-gala emcee Carla Hall, co-host of ABC-TV’s “The Chew.” Photo credit: www.callawayphoto.com.
WCR’s 2011 Women Who Inspire Award recipients are:

WCR Barbara Tropp President’s Award
Recognizing a lifetime of culinary excellence and honoring a woman who has made exceptional and lasting contributions to the foodservice industry.
Barbara Lynch, chef/owner, Barbara Lynch Gruppo (No. 9 Park, B&G Oysters, The Butcher Shop, Stir, Drink, Sportello, Menton and 9 at Home), Boston

WCR Community Service Award
Recognizing outstanding contributions in community affairs and honoring a woman whose contributions in community or civic affairs have made a strong impact on the lives of others.
Ann Cooper, director of nutrition services, Boulder Valley School District, Boulder, Colo.

WCR Educator of the Year Award sponsored by the Idaho Potato Commission
Recognizing excellence in culinary education and honoring a woman whose dedication to teaching is making a difference in the culinary community.
JoAnne Cloughly, associate professor, culinary arts, State University of New York (SUNY) at Cobleskill

WCR Golden Bowl Award
Recognizing excellence in baking and pastry arts and honoring a woman whose skill in the baking and pastry arts inspires others.
Judy Mattera, chef/owner, Sweet Solutions, Swampscott, Mass.

WCR Golden Goblet Service Award
Recognizing excellence in the beverage profession and honoring a woman whose making or serving of wine, spirits, coffee or tea enhances the dining experience.
Cynthia Gold, tea sommelier, Boston Park Plaza Hotel & Towers

WCR Golden Plow Award sponsored by the National Honey Board
Recognizing excellence in growing or producing from nature's bounty and honoring a woman whose skill in farming or making artisanal products results in food that graces our plates while respecting the environment.
Kerry Leigh Heffernan, executive chef, Aidells Sausage Company, San Leandro, Calif.

WCR Golden Whisk Award
Recognizing excellence in the kitchen and honoring a woman whose passion and excellence as a chef or cook serves as a role model for others.
Lydia Shire, owner, Scampo, and chef/co-owner, Locke-Ober, Boston

Next year’s Women Who Inspire Awards will be presented at WCR’s national conference in Chicago.

Founded in 1993 by eight prominent women chefs and restaurateurs, WCR’s mission is to promote and enhance the education, advancement and connection of women in the culinary industry. WCR offers a variety of networking, professional and support services to more than 2,000 members representing all industry sectors. To learn more about the opportunities offered by WCR, visit www.womenchefs.org.
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TABASCO Serves up $10,000 for Best Street-Food Recipe

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Creating an original entrée recipe inspired by the popular street-food trend sweeping the nation was the challenge for the 2011 TABASCO® Brand Hottest Chef Contest®.

Michael Mao, sous chef at Johnson’s Grill in Newark, Del., won the $10,000 prize for his Triple Threat Carnitas Naan Tacos with Chipotle Tropical Salsa and Spicy Mint Sour Cream featuring three different pepper sauce flavors—TABASCO® brand Green Jalapeño Pepper Sauce, TABASCO® brand Chipotle Pepper Sauce and Original TABASCO® brand Pepper Sauce.

Nicole Picinich, enrolled at Washburne Culinary Institute in Chicago, took the competition’s student-category prize of $2,500 for her Chipotle Chi-Town Pita Chicken Sliders Stuffed with Blue Cheese Crumbles & Smokin’ Blue Slaw. Contestants were asked to submit recipes using fresh, easily sourced ingredients.

“My dish was inspired by my multicultural background and exposure to some of the world’s most popular ethnic cuisines, combining Indian, Mexican and Asian influences,” said Mao about his prize-winning street food. 
“Both of the winning recipes successfully incorporate bold flavor and hints of world cuisine we’re seeing in the foodservice industry; they also reflect a simple, cost-sensitive approach consistent with today’s challenging economic climate,” said Martin Manion, vice president of corporate marketing for McIlhenny Company.

The professional and student category winners were awarded cash prizes and will be featured along with their winning recipes on TABASCOfoodservice.com. McIlhenny Company’s President and CEO, Paul McIlhenny, along with top New Orleans chefs—including John Besh of Restaurant August, Besh Steak, Lüke, La Provence, Domenica and The American Sector; Adolfo Garcia of RioMar, La Boca, a Mano, Gusto, The High Hat Café and Ancora Pizzeria & Salumeria; Tory McPhail of Commander’s Palace; Tom Wolfe of Wolfe’s Restaurants; and Sue Zemanick of Gautreau’s—comprised the judging panel and selected the professional and student winners at Delgado Community College in New Orleans.

The finalist dishes were prepared by Delgado culinary students under the direction of McIlhenny Company Executive Chef Judson McLester. In keeping with this year’s theme, “Hitting the Streets,” McIlhenny Company designed the judging session to include real-world training for Delgado students to learn how to create fresh, street savvy menu items and keeping up with one of America’s hottest culinary trends.
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U.S. Food & Beverage Trends Report for 2012: Goat Meat, Za'tar and Creative Cocktails

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Through a recent survey of America’s food-and-beverage media and influencers, Portland, Ore.-based LANE PR has identified a number of emerging trends in the industry. Nearly 70 participants, including influential journalists, restaurateurs and epicureans from coast to coast, weighed in on questions asking “what’s next?” in food, beverages and pantry must-haves, as well as buzzwords we’ve grown to know and those we’ve grown to hate.

While responses in all categories in LANE PR’s U.S. Food & Beverage Trends Report for 2012 illustrate a wide range of opinions, some areas of agreement indicate potential new directions in food and beverage. In some instances, it appears that America will take a closer look at what the rest of the world is eating and will make an effort to incorporate efficient, nutrient-packed foods for better overall health, as well as sustainable foods for a healthier environment.

The Pig Is Unseated
America has enjoyed quite a love affair with pork in all its forms, but survey results indicate that it may not be the frontrunner among proteins in the coming year. Although it is likely to remain a favorite—indicated by its second-place finish among survey participants—another, more unfamiliar, meat to American palates is poised to capture the imagination of epicureans: goat.

Although goat accounts for approximately 70% of the world’s red-meat consumption, it has remained a somewhat esoteric choice for dinner tables in the United States. Two key factors make goat a compelling choice going forward: health and environmental benefits. First, goat is leaner than traditional options of chicken, beef and pork and provides as much (or more) protein, iron and potassium in a single serving. Second, goat makes less of an impact on the environment, allowing for more-efficient meat production.

In addition to goat and pig, survey participants foresee another source of protein garnering attention: game. From bison to elk to wild boar, America will see more game on menus and learn how to cook these relatively leaner meats to preserve their unique flavors and health benefits.

Smart Vegetable Choices  
As leaner, healthier meats are poised to take over, so are vegetables packed with nutrients. Experts predict we’ll see a lot more greens in the future, particularly kale. Considered a superfood, kale is packed with nutrients like vitamins A, C and K, as well as minerals like manganese, potassium and iron. Its antioxidant properties, like those of many other cooking greens, help boost immune-system functions, reduce cancer risks and protect against various diseases.

In addition to greens, survey participants think that legumes will increasingly be integrated into Americans’ diets. Considered a staple for most cultures around the world, legumes—including beans, peas and lentils—are an inexpensive but valuable source of protein, fiber and essential minerals. Low in fat and containing no cholesterol, legumes can be healthy meat substitutes.


 
Named for the time zone in which the brewery resides, Mountain Standard Double Black IPA produced by Odell Brewing features hops grown on Colorado’s western slope, which speaks to increasing interest in local beers.

Some Like It Hot  
Survey participants think a variety of peppers will spice up the pantry and add complexity to recipes. Cooks will experiment with everything from a traditional standby like black pepper from peppercorns to more exotic, colorful powders derived from dried and crushed capsicums, such as smoked paprika, spicy cayenne and Aleppo peppers and Spanish pimiento.

In addition to turning up the heat, cooks are expected to take inspiration from the East with spices and herbs like cardamom and za’tar (or za’atar). A versatile and fragrant spice originating in India, cardamom lends itself to sweet and savory dishes, from Scandinavian breads to Indian curries. Hearkening from the Middle East, za’tar can be an herb, like wild thyme, and also refers to a spice blend that often includes oregano, thyme, savory and marjoram. Za’tar is often blended with additional ingredients—like salt, sesame seeds and dried sumac—to form a popular Middle Eastern condiment.

Incorporating Artisanal Products  
Even a simple meal can become something special by adding a unique, artisanal ingredient or product. Looking ahead, experts predict that artisanal cheeses will have their day in the spotlight, particularly sheep’s-milk cheeses and other, more obscure cheeses. Additional products to keep an eye out for include a variety of vinegars, including flavored and high-quality balsamic or red-wine vinegars. To balance the savory, honey should enjoy a higher profile among epicureans.

A French Revival  
The next big wine trend is anybody’s guess, but some experts point to a revival among some of the six noble grapes of Bordeaux: Carménère, Merlot, Cabernet franc and Malbec are all among the reds to watch, whether from their place of origin in Bordeaux or from newer wine regions in Chile, Canada and the United States, to name a few. Among white-wine varietals, another of Bordeaux’s originals leads the list of potential wine trends: Sauvignon blanc. Consumers should be able to compare various interpretations of this crisp, dry, refreshing white, which is now produced in wine regions around the world.

Drink the Beer Here  
The interest in beer and brewing continues, and experts predict that consumers will have an opportunity to experience a wider range of flavored beers, from fruit flavors to herb-infused varieties. The home brewing trend is expected to continue, as is the mini-micro and local trend. Plus, organic beers have grown in popularity and a focus on all-natural, unadulterated ingredients will be a selling point for brewers going forward.

Creative Cocktail Concoctions
Today’s bartenders are in a class of their own, referred to as mixologists and integral to making a name for their establishments with creative concoctions. Food and beverage professionals see savory cocktails on the horizon, with fresh herbs and vegetables becoming key ingredients behind the bar. In addition, survey participants think patrons will see more liberal use and variety of bitters. Finally, experts believe bar patrons will find more house-made ingredients – including cordials, tonics, ginger ales and infusions – in their favorite bars and restaurants; such custom drink ingredients could help establishments distinguish themselves in an always competitive marketplace.

Buzzwords: a Love/Hate Relationship
According to food enthusiasts, a number of culinary buzzwords have grown tired and stale, including overly fussy monikers like “foodie,” “locavore” and “molecular gastronomy.” Our culinary friends have also grown weary of descriptions like artisanal and sustainable. Instead, they’re looking ahead to simpler words that exude a little more comfort: “local,” “homegrown” and “homemade.”
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Nominations for 2011 Chef of the Year Due October 28

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Chef Magazine will recognize five chefs who have distinguished themselves in the advancement of the culinary arts, beverage and foodservice community. Among them will be chosen a Chef of the Year for 2011 by the magazine’s editorial team and advisory board. He or she will be profiled in the January 2012 edition of Chef Magazine.


Nominees will be evaluated on their demonstration of accomplished and exemplary service to the foodservice industry through leadership; inspiration and mentorship of others; innovation of cuisine, techniques, management style and dish applications; stewardship of community tenets; advancement and reputation in the culinary field; and menu and restaurant development.

Nominations are open to executive chefs, chefs de cuisine, sous chefs and pastry chefs currently working in the United States and the Caribbean within the 2011 calendar year. All Chef of the Year nomination forms must be received by October 28, 2011. To download the nomination form, visit www.chefmagazine.com.
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