From hot-and-spicy Tex-Mex to elegant Asian seasonings, big flavor is the latest foodservice trend. That’s especially true for portable, shareable and small-portion offerings that provide foodservice customers a dash of exotic flavor.

Create popular new foodservice menu items by adding special seasonings to standard fare, or use local and regional ingredients to pick up on the success of the current farm‑to‑plate foodservice trend.

A Bold Flavor Booster
Cayenne Pepper: Most cultivated varieties of cayenne, Capsicum annuum, can be grown in a variety of locations and need approximately 100 days to mature.

Snacks for Healthy Profits

Formerly, nutritionists frowned on snacking. But today it’s widely accepted that smaller portions throughout the day can be a healthier alternative to two or three large meals. For today’s time‑crunched customers, a snack may be the best solution for on-the-go nutrition. Capture foodservice customer interest with fresh and healthy fillings. Focus on fresh vegetables and other natural ingredients from your cooler or pantry, or think about repurposing leftovers to extend your foodservice menu and profitability.

Snacking:
Millennials, people born between 1981-2000, enjoy snacking between meals [and] healthy eats and exotic flavors, so mixing things up and creating some exciting small plates will set you apart.
Source: The Food Channel, Nicole Read, Communications Manager, Menu Max