Snacking, any meal eaten outside of breakfast, lunch and dinner, is exploding in popularity due to increasingly busy lifestyles and the increasing availability of choices to satisfy cravings all day long. Because the demand for snacking alternatives has no end in sight, operators are making available a unique selection of diverse and head-turning options to meet growing demand. Smithfield can offer operators ideas and insights about the expected and the unexpected products in our pork and cooked meats portfolio that will work well to create signature snacking menu items. Here, as well as our next newsletter, we will be exploring the current state of foodservice in terms of snacking, and offering up some useful facts and trends to help build your snacking business.
Chef Frank Dominguez, Smithfield’s Corporate Chef, is a culinary aficionado when it comes to fusion cuisine. His signature creations include recipes such as Korean BBQ Chicken Tacos (pictured) and Caribbean Jerk Baguette. “Whether it’s combining two unexpected ingredients into one entrée or adding unique and on-trend ethnic flavors to traditional dishes, fusion has helped shape what chefs are turning their creativity to today,” says Frank. “The key is to find two ingredients that may be very different but still work together well. Otherwise, you may end up with something quite adventurous that may have virtually no taste appeal for consumers.”
AVERAGE NUMBER OF SNACKS CONSUMED DAILY
EATING THREE OR MORE DAILY
Snackin’ Across the Nation
Restaurants everywhere are offering new and fun menu items that fit the snacking mold. Below is just a small selection of examples of how operators, from QSRs to Fast Casuals and beyond, are joining the snacking craze.