March-April 2017
Stories in this Issue
Inspiration | Street-level Trends
1.On Trends 2017 - part one
Street-level research brings fresh ideas and menu strategies
Demographic Trends | Strategy
3.The Millennial Effect
The priorities of a generation continue to shape our industry in profound ways
10 Flavor Upgrades | Beverage | Cocktails | Inspiration | Menu Trends
4.10 Beverage Upgrades: Preserved, Pickled & Fermented
Cocktails go deep with these high-impact ingredients
Menu Matters | Menu Trends
5.Innovating Within Ubiquity
Breathe new life into late-stage trends with creative flavors and forms
Commodity Boards | Concept Trends | Strategy
8.Super Bowls
Commodity boards harness the momentum of the bowl trend
RECIPES
This potato-based take on the shawarma boasts better-for-you benefits as well as showstopping creativity.
These Savory Rice Waffles are an innovative, gluten-free offering that appeals to a wide range of diners. Eggs are whisked together with cooked U.S. long-grain rice, savory turkey sausage, spinach, cheddar, cremini mushrooms and sun-dried tomatoes. The mixture is seared in a waffle iron to a crispy golden brown and served with a maple-sambal sauce.
This Roasted Pear, Spinach and Gorgonzola Omelette is a sweet-savory take on the classic, boasting elegant flavors. “Gorgonzola can be overpowering, but the sweetness of the roasted pear softens its bite, and the flavors marry well together,” says Kathy Stephenson, director of marketing communications for Pear Bureau Northwest. “It’s a unique and unexpected combination in an omelette.”
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