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Hot New Items For Your Menu

TRENDY FOOD FORECAST:

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Have you heard about the gust of new menu ideas blowing into restaurants near you?

While traditional favorites like hot dogs and vegetarian fare are forecasted to be back on the menu, new ingredients and preparation methods are reaching record highs as well.

If you are looking to heat up your menu, here are SIX IDEAS that are hotter than a sunny, summer day.

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“Hot dogs have become a trendy food. To an extent, they’ve become an art form.”

—Eric Mittenthal, Vice President of Public Affairs for the National Hot Dog and Sausage Council1

It’s Raining Cats and Hot DogsThe ball park isn’t the only place to get a good hot dog these days. This staple is becoming a common menu item in restaurants, and even in fine dining.

Restaurants are turning a plain old hot dog into a gourmet meal by adding loads of toppings such as mac n’ cheese, slaw, and even tater tots.

Why are so many restaurants incorporating gourmet hot dogs into their menu?

• High profit margin

• All ages will eat them• Can be customized to fit any restaurant theme

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Poke (pronounced POH-kay): A deconstructed, flavorful version of sushi served in most Hawaiian restaurants and homes.

A Heat Wave of Poke BowlsThis raw-food specialty began in Hawaii, and is now quickly swimming into Los Angeles, New York City, and other mainland states. So, what’s in a Poke Bowl?

• Raw cubes of seafood, typically ahi tuna and salmon• White or brown rice• A variety of vegetables such as cucumber, seaweed, and avocado

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The cold-pressed juice market is estimated at

$100 million a year.2

Juicing Up a StormAs interest in healthy living and clean eating continues to rise, people are trading their juicy burgers for cold-pressed juice. Although juice can be made at home, people are going to juice bars to get their nutritious, liquid meals.

Juice bars vary in offerings. Some of them just sell freshly squeezed or pressed juice, while others sell healthy food options such as sandwiches, salads, Greek yogurt and açaí bowls.

These juices aren’t something you can pick up at a grocery store. They are made with a hydraulic press that crushes the fruit and vegetables in a way that extracts nectar from the pulp and fiber. This process leaves the juice in the rawest form possible.3

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Fun Fact: Açaí Bowls are typically sold at juice bars and provide a similar nutritious value to cold-pressed juice.

It’s a Bright New Day for AçaíOnce a trendy superfood, it is now a trendy breakfast item. Açaí (pronounced ah-sah-EE) is a South American palm tree that produces a small, edible berry. But, that’s old news.

The latest trend for açaí is the açaí bowl. These smoothie-like bowls are made with blended açaí berries and have endless ingredient and topping options that are high in nutrients.

Common ingredients:

• Coconut

• Oatmeal

• Natural peanut butter

• Fresh fruit

• Nuts

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The term “flexitarian” has been coined to describe someone who eats mostly plant-based foods, but occasionally eats meat, poultry and fish.4

Flexitarian Front Moves InCan I get the broccoli with a side of Filet Mignon?

You don’t have to be a vegetarian to take part in this movement—the movement where meat moves over, and vegetables move from the side of the plate to the center.

Some restaurants have already started to implement this trend, and chefs are challenging themselves to create plant-based meals by:

• Spiralizing vegetables

• Roasting whole vegetables, not dicing them up

• Incorporating dried beans and seeds

• Adding more veggie burger options

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Fun Fact: The nose-to-tail method of eating is called Offal (pronounced like awful, but is far from it). Offal is a term used for most non-skeletal parts of the animal that can be consumed.5

Temperatures Rising for Artisan ButcheryLocally-sourced ingredients and sustainability are two recent trends that are here to stay.

To continue to meet expectations, many restaurants are teaming up with local butcheries to incorporate a “nose-to-tail” menu concept.

Some new artisan butchery menu items include:

• Chitterlings

• Dishes with animal liver, head and heart

• Tongue

• Beef stomach stews and soups

• Meat sweetbreads from animal pancreas

• Dishes with the animal tail, ears, and feet

• Animal bone marrow

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When you decide to plan your next menu, keep these zesty culinary ideas in mind.

As anyone in the food industry knows, the restaurant world is ever-changing. MissionRS is committed to helping you stay up-to-date on the latest trends so that your forecast is nothing but sunny days.

Whether you need a hot dog broiler, juicer, or specialty bowls, MissionRS has you covered. Visit our website to shop for equipment and supplies.

TIME FOR A NEW FORECAST

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Sources:1 http://www.newsweek.com/brief-history-hot-dogs-335360 2 http://www.latimes.com/health/la-he-juice-20150131-story.html3 http://www.pastemagazine.com/articles/2015/05/cold-pressed- juice-5-facts-you-should-know.html4 http://www.mayoclinic.org/healthy-lifestyle/nutrition-and- healthy-eating/in-depth/meatless-meals/art-20048193?pg=2 5 http://www.rewardsnetwork.com/blog/the-whole-hog-nose-to- tail-cooking/

MissionRS is known nationwide for our dedication to extraordinary customer service, a family-like atmosphere, and strong commitment to the industry. Our team is comprised of restaurant supply and equipment experts that are focused on our customer success. Long term relationships and customers have helped us grow, and we’re committed to continuing that personal service. From our website to our stores to our team, we aim to provide the best.

We look forward to serving your supply needs,

The MissionRS.com Team