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Supplier chefs on the next big food trends

Which Wich gathered supplier chefs recently in Dallas to delve into food trends that the 111-unit sandwich chain might consider in the year ahead.

Jeff Sinelli, founder and chief executive of Which Wich, noted that the surge of food-related publications and television shows has elevated consumers' interest in what they eat.

“[Customers are] demanding more flavor and they are looking to the streets and looking in every nook and cranny to find new, relevant foods,” he said.

Hear more from Sinelli about how food trends translate into potential new menu items.

And in the videos below, find out what Which Wich's supplier chefs highlighted as the next big food trends:

• Paul Brigante, corporate chef for Turano Baking Co., on Old World-style and European-influenced breads as well as pretzel rolls will be big for sandwiches. VIDEO

• Matthew Burton, corporate executive chef for Unilever Food Solutions, pointed to meatloaf and meatballs in various preparations because of the simplicity, profitability and “comfort food” opportunities. VIDEO

• Thomas W.J. Dickhans, development leader for chef services at Hormel Foods, projects that street food will continue to be hot, as will Asian flavors, like Vietnamese pho soups. VIDEO

• Whitey Hershorn, corporate chef for Sysco Dallas, sees Asian flavors shifting from Thai to Korean and Latin American flavors moving from Mexican to Central and South America with fresh guava, mango, papayas, plantains, spicy salsas and chimichurri. VIDEO

• Michael Terry, corporate executive chef for Advance Food Co., also sees Korean flavors becoming big, along with "Nuevo Latino" items such as torta sandwiches. VIDEO

Contact Ron Ruggless at [email protected].

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