Restaurant Trends for Fall 2013
Pumpkin, Pumpkin and more Pumpkin
You’ve heard it, you’ve had it, it’s here to stay. 2013 may be the largest pumpkin year yet. With all of the large chain restaurants featuring pumpkin spice latte, pumpkin shakes, and pumpkin desserts, now is the time to get in the pumpkin business. Whether it’s simple straightforward pumpkin pie, pumpkin ravioli, or pumpkin flavored beverages, get this buzz word on your fall menu, customers look forward to seeing it.
As sweater weather slowly makes it appearance people are looking again for those rich and luscious foods. And nothing tastes better than skin-on chicken! Whether deep fried or pan seared try featuring skin on chicken for your guests dining pleasure. The crispy texture and beautiful appearance of this
menu item will get guests excited – and the flavor possibilities are endless.
Craft Beer and Artisan Cocktails
Craft beers continue to grow in popularity. Fall beers with pumpkin or cinnamon overtones will rule the season. Running game day beer and food pairings can really drive those beer sales. Hand crafted cocktails with fresh squeezed juices and muddled ingredients are hot now. Break out the cinnamon and orange peel for an Autumn Mojito!
Spice it up with Sriracha
Sriracha has boomed in popularity this year. Spice up the final quarter of the year with this spicy Thai hot sauce. Burgers with Sriracha mayonnaise or Fried pickles with Sriracha Aioli can be simple additions or accompaniments on your menu. Use Sriracha blended with liquid margarine and granulated garlic for a different spin on hot wings.
Up Your “Game”
We are seeing a resurgence of Bison, lamb and venison. The easiest and cost effective way to menu this unique protein items is to serve them as burgers. Ground Bison, Lamb and Venison can be easily pattied, seasoned and thrown on the grill then serve them on an upscale brioche or ciabatta roll.
Corporate Chef/Brands Manager - PERFORMANCE Foodservice - Lester