The season for light dishes, floral drinks, and patio dining is here. See sales and foot traffic blossom with top spring food trends and how to plant them on menus.

Fresh Produce

Consumers are all about direct access to fresh produce, leading to brighter plates on your spring menu. Consider switching up your winter menu ingredients without completely reinventing the wheel. Swap out heavy root vegetables and beans with the crisp flavors of asparagus, artichokes, radishes, and peas. Performance Foodservice sets the highest standards for growers and packers, so only the best produce gets to be part of our exclusive Peak Fresh Produce brand.

Alcohol-Free or Low ABV Cocktails

Dining al fresco and relaxing with a cocktail will remain popular, but the demand for low-ABV drinks only continues to grow. Guests are seeking to lower their booze consumption, while still enjoying an elevated beverage experience. This is good news for restaurants since operators can still charge high-end prices for lower ABV drinks like aperitifs, session cocktails, and shims.

Floral cocktails are on trend so serving up a springtime spritz with elderflower, lemonade, and sparkling water is a great addition to happy hour menus. Mocktails remain popular, so make sure you have a few seasonal zero alcohol options like a strawberry limeade or cucumber ginger spritz on your menu.

Japanese Flavors

With ingredients like zaru soba, yuzu, and nori, you don’t have to run a Japanese restaurant to be inspired by some of the country’s signature flavors. The Tokyo Olympics brought a heightened awareness to the cuisine, and chefs everywhere are adding new components to liven up their dishes.

The sour and tart yuzu fruit is being utilized in everything from soups to salads, and even in pasta. Superfood nori will trend far beyond sushi, so expect to see it in popcorn, poke bowls, and purees.

Spicy Foods

Diners continue to seek out bold flavors and aren’t shying away from heat. Spicy elements, including garam masala, cardamom, and chili flakes are popping up on spring menus. Taking inspiration from Levantine cuisine, restaurants are experimenting with Mediterranean and Middle Eastern ingredients like harissa for dips, sauces, appetizers, and condiments. Many of these hotter components are also featured in traditional menu items such as barbequed ribs and fried chicken.

All Aboard

Charcuterie boards have always been a crowd-pleaser, but they exploded in popularity during the pandemic thanks to Instagram and chefs experimenting with creative formats like breakfast, dessert, and to-go boards. It can increase average ticket prices, and you can serve them across all menu segments.

The possibilities are endless here. Serve ‘em up in cones for appetizers, a brunch board with mini waffles, fresh fruit, toast points, jams, and mini donuts. There are a wide range of products to inspire your boards including Roma® Prosciutto, whole milk Bacio® Cheese, or Contigo® Monterey Jack Cheese for a little kick, and Heritage Ovens® French bread. It’s a trend that isn’t going anywhere and can be easily added to menus whether you’re a casual breakfast spot, pizzeria, or fine-dining establishment.