Flavor Trends, Strategies and Solutions for Menu Development

SPONSORED CONTENT

Trends in Hand

Let King’s Hawaiian carry the trends

SPONSORED CONTENT

Trends in Hand

Let King’s Hawaiian carry the trends

By Flavor & The Menu
January 12, 2025

By Flavor & The Menu
January 12, 2025

Delivering a double punch of flavor and familiarity, the beloved brand is well positioned to be a perfect partner to menu developers seeking to capture the opportunity within many of today’s top flavor trends.

With a legacy that stretches back more than 70 years, King’s Hawaiian enjoys a passionate fan base for its portfolio of retail and foodservice products, from its famous Hawaiian rolls to slider buns, pretzel buns, round loaves and more. Restaurants across the country often call out the King’s Hawaiian brand on menus, leveraging its reputation to differentiate their menu offerings, relying on quality perceptions and consistent, value-added flavor.

Bread is the beginning of delicious meals, often serving as the trusted component in unfamiliar builds, carrying diners to exciting, new flavor experiences. King’s Hawaiian can be your partner to carry your menus to the next level.

GO HI-LO

The hi-lo movement revels in the irresistible pairings of familiar favorites with unexpected premium touches. “It’s a great opportunity for an operator to provide approachable extravagance,” says Gregory Stockdale, Corporate Executive Chef, King’s Hawaiian. Guests can experience high-end items like caviar or truffles in a way that is cost-effective, a key consideration for diners in every demographic today.

Appetizers, bar bites and shareables lead the opportunity here, with sliders being particularly suited to carry the trend and showcase innovation. “Using King’s Hawaiian® slider rolls provides a platform that can be shared by an entire table, so that everyone gets an amazing taste without spending entrée money,” Stockdale continues. Think sliders sandwiching fried chicken with a roasted corn-and-truffle aïoli or elevating cheesesteak with Wagyu beef.

The Caviar and Crispy Fish Slider, a special promotional collaboration with The Waterfront Venice, a California beachfront beer garden, beautifully illustrates the hi-lo approach. A King’s Hawaiian® Original Sweet Roll sandwiches a thick, crispy piece of Baja striped bass covered in a caviar tartar sauce on a bed of shredded greens. Swap in shredded iceberg lettuce to further the “lo” character of the slider.

JANG WITH A BANG


 

As gochujang threatens the reign of Sriracha as the go-to for funky, fermented heat, other Korean condiments are following close on its heels. “The flavors of Korean jang sauces play wonderfully with the irresistible sweet notes of King’s Hawaiian® bread,” says Stockdale. “Great bites are a balance of sweet, salty, sour and complex heat, which become craveable when highlighted with mouth-coating fats.” In a collaboration with quick-serve chain Dog Haus, this Korean BBQ Sausage gets a kick from gochujang aïoli, spicy slaw with chile crisp, crispy fried onions and scallions on a King’s Hawaiian® Original Sweet Roll. Stockdale also cites opportunities to use gochujang, doenjang and ssamjang in compound butters, aïoli and sauces as a means of “bringing these funky notes to the mainstream palate” as flavorful components of sandwiches and other handhelds.

WORLD BUILDING


 

Much of modern menu development innovation is rooted in Asian cuisines, and when it comes to global handhelds, diners are embracing the soft, pillowy, slightly sweet breads that are a signature across much of the region. This makes King’s Hawaiian, with its similar flavor and textural profile, a natural partner for operators today. Look to grilling, pressing or toasting the bread so that fillings become integrated with the carrier to produce craveable melded flavor. The Fili Cheesesteak Slider, developed in partnership with Sampa Los Angeles, a Filipino cuisine concept, starts with marinated filet mignon cooked with soy, citrus, garlic, onions and bell peppers and then piled into a King’s Hawaiian® roll (fire-branded with the restaurant’s logo) and covered with queso de bola sauce.

DIVE RIGHT IN

Fundamentals of the “old” dive bar remain crucial elements of today’s “new” dive bar. Diners expect a friendly, social experience centered on comfort and familiarity—and eschewing fussiness. This also defines the appeal of the King’s Hawaiian brand. The Cheesy Brisket Pull-Apart Bread sees a whole soft King’s Hawaiian® loaf scored and stuffed with smoked cheddar cheese, brushed with chile-spiced garlic butter and topped with saucy barbecue brisket. This shared dining experience anchored in robust flavors and a cherished brand is a great fit for a neighborhood joint.

For more menu inspirations that showcase today’s top trends, visit kingshawaiianfoodservice.com.

 

 

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