Technology and the experience of something: I feel like that means so
much to the younger generation. Can you take a picture of it? Can you
post it? Does it look appealing? I think a lot of what we’re gonna see in
the future is more creativity, more colors, more vibrancy in the plating
techniques and using technology to innovate that.
Chef Olivia Valentino
THE FUTURE OF PROTEIN
Bacon, sausage, ham and pork are a great way to plus
up your offerings. And now, more than ever, they’re hot.
Pork
Pork has continued to see great potential, especially when found on unique menu applications.1 The following have seen remarkable growth over the past four years:
Honey Bacon 254%
Loaded Tots 153%
Breakfast Bowl 65%
Thai Fried Rice 59%
Bacon
Bacon is called out on 69.3% of menus.2 And special flavors have been growing fast over the past four years:
Honey Bacon 62%
Bacon Ranch 42%
Cherrywood Smoked Bacon 11%
Brown Sugar Bacon 6%
Sausage
Sausage is called out on 56.1% of menus, with breakfast sausage continuing to grow by 12% in the last four years.1
Ham
Ham is called out on 45.4% of menus with grilled ham steaks continuing to grow by 15%in the last four years.1
Get inspired with our
recipe from Chef Austin Fausett
1Datassential Pork, 2023 2 Datassential Bacon, 2023
Follow the Flavor Evolution
Dry Cured Hams: charcuterie boards have
taken off with dry aged hams that include US
regional and Spanish varieties.
Global BBQ:Korean and Chinese BBQ have
ushered in a greater interest in and
appreciation for other global BBQ flavors.
Flavored Bacon: Beyond hickory and
applewood-smoked, bacon is a great way to
add an innovative touch with candy, spicy and
others making their way onto menus.
Sausage: Breakfast sausage and Italian
sausage are a great way to enhance a main
dish or side dish.
Other key flavors, sauces and
condiments that have seen
tremendous recent growth on
menus are great ways to
impart a more flavorful dining
experience for your patrons,
including 3 :
* Based on a 4-year growth
NEXT GEN INSIGHTS
I really think the next generation of food integrates things from all over
the world. I think one of the most beautiful things about social media is
the fact that everyone has access to recipes no matter where you’re at
the world. And we get to try recipes from different places.
Chef Caitlyn Drzyzga
BEYOND THE DISH: INDUSTRY TRENDS
Cuisine is the obvious focal point of foodservice,
but the future holds so much more.
Look for more streamlined menus, with an emphasis on sustainable food options and more transparent nutritional information.
Personalization is key: tailor menus and push loyalty programs to help drive sales.
Technology will be further integrated as mobile apps grow and automation and robotics in food prep and delivery perpetuate.4
NEXT GEN INSIGHTS