{"id":35269,"date":"2021-08-26T01:55:51","date_gmt":"2021-08-26T06:55:51","guid":{"rendered":"https:\/\/smithfieldculinary.c.test.foodmix.net\/smithfield\/?page_id=35269"},"modified":"2021-08-31T19:29:07","modified_gmt":"2021-09-01T00:29:07","slug":"trends","status":"publish","type":"page","link":"https:\/\/smithfieldculinary.com\/smithfield\/menu-ideas\/trio-of-temptations\/trends\/","title":{"rendered":"Trends"},"content":{"rendered":"
Why soups, salads & sandwiches?<\/div>\n

When it comes to the Trio of Temptations, Smithfield Culinary has the portfolio of products to make the dishes that attract customers and drive sales. From the blank canvas of fresh pork, to fully cooked products such as ham, smoked sausage, pulled pork, chicken and beef, we provide operators with the right solutions for your specific needs.<\/p>\n

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Soups <\/div>\r\n

As more and more people head back to the office, they\u2019re also heading back to their lunch break. Fifty percent of customers are interested in trying new\/unique soups,1 so adding to what\u2019s availa-bowl on your menu can create unique combinations with other items, such as salads and sandwiches, which 54% of customers ages 18-34 seek when ordering.2<\/sup><\/p><\/div>\r\n

\r\n <\/span>\r\n
Recipe Ideas:<\/div>\r\n Baked Potato Soup with Ham and Horseradish Sauce<\/a>
\r\n Caldo de Res Stew with Charred Tortillas and Lime<\/a>
\r\n Bacon & Mushroom Boat Noodles<\/a>
\r\n Argentinian Yerba Mate Soup with Pulled Pork<\/a>
\r\n <\/div>\r\n <\/div>\r\n
\r\n
\r\n \"\"\r\n <\/div>\r\n
\r\n \u201cSoup is on 80% of non-ethnic, independent US menus.\u201d 3<\/sup> <\/div>\r\n <\/div>\r\n <\/div>\r\n
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\r\n
Salads<\/div>\r\n

Whether your customers are ordering them as meals or as sides, warm or cold, greens or nothing green in sight, salads are a prevalent part of every menu\u2014Eighty seven of all non-ethnic, independent US menus.4<\/sup> Your operation can feature a known favorite like chicken or bacon, or experiment with new options such as pulled pork, grilled steak, even diced ham.<\/p><\/div>\r\n

\r\n <\/span>\r\n
Recipe Ideas:<\/div>\r\n Oven-Roasted Whole Baby Carrots with Crispy Ham-Anchovy Vinaigrette<\/a>
\r\n Thai Salad with Sausage Crumbles<\/a>
\r\n Smoked Brisket Laab Salad<\/a>
\r\n Charred Cabbage with Pulled Pork and Herb Ranch Dressing<\/a>
\r\n Shaved Brussels Sprout Salad with Bacon and Miso Dressing<\/a>
\r\n <\/div>\r\n <\/div>\r\n
\r\n
\r\n \"\"\r\n <\/div>\r\n
\r\n \u201c51% of consumers report feeling healthier
after eating meals that include salad.\u201d 5<\/sup> <\/div>\r\n <\/div>\r\n <\/div>\r\n
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Sandwiches<\/div>\r\n

It doesn\u2019t matter if you\u2019re serving up a classic offering or a new take on an old favorite, sandwiches that feature a modern\/upscale twist can drive interest in your operation. Sandwiches allow for experimentation, as they are already very approachable. As you consider how to serve them from your kitchens, remember that 31% of consumers would like restaurants to offer a variety of ethnic sandwiches.6<\/sup><\/p><\/div>\r\n

\r\n <\/span>\r\n
Recipe Ideas:<\/div>\r\n Turkey Shawarma Sandwich<\/a>
\r\n Smoked Brisket Sandwich in Vindaloo Curry Sauce with Bacon-Fat Mayo<\/a>
\r\n Sausage, Egg and Cheese Bao Bun<\/a>
\r\n Spicy Ham Breakfast Sandwich with Avocado<\/a>
\r\n BBBT (Bacon, Brie, Butter Lettuce and Tomato Jam on a Baguette)<\/a>
\r\n <\/div>\r\n <\/div>\r\n
\r\n
\r\n \"\"\r\n <\/div>\r\n
\r\n \u201cThe average consumer eats 3.3 sandwiches per week\u201d 8<\/sup> <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n \n
\n1,2<\/sup> Technomic Starters, Small Plates & Sides Consumer Trend Report, 2019
\n3,6<\/sup> Datassential MenuTrends Infinite, 2021
\n4,5<\/sup> Technomic Sandwich Consumer Trend Report, 2020\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Why soups, salads & sandwiches? When it comes to the Trio of Temptations, Smithfield Culinary has the portfolio of products to make the dishes that attract customers and drive sales. From the blank canvas of fresh pork, to fully cooked products such as ham, smoked sausage, pulled pork, chicken and beef, we provide operators with\u2026<\/p>\n","protected":false},"author":6,"featured_media":0,"parent":35258,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"templates\/trio-of-temptations.php","meta":{"_acf_changed":false,"sticky_value_cpt":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-35269","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nTrends - Smithfield Culinary<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/smithfieldculinary.com\/smithfield\/menu-ideas\/trio-of-temptations\/trends\/\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/smithfieldculinary.com\/smithfield\/menu-ideas\/trio-of-temptations\/trends\/\",\"url\":\"https:\/\/smithfieldculinary.com\/smithfield\/menu-ideas\/trio-of-temptations\/trends\/\",\"name\":\"Trends - 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