Sponsored by McCain Foodservice Solutions
The culinary world changes quickly — especially for full-service and quick-service restaurants. From technology and delivery services to labor needs and evolving diner preferences, countless considerations weigh heavily on the minds of today’s operators. However, few considerations are more important than flavor trends.
Keeping a finger on the pulse of emerging tastes and preferences allows foodservice leaders to diversify their menus and attract new customers seeking the latest food trends and gastronomic experiences. But it's important to first identify which audiences have the greatest impact. For instance, the 2023 Food Trend Report from Datassential indicates that Generation Z is poised to overtake millennials as key drivers of inception trend awareness in the next few years. Similarly, baby boomers are also catching up with millennials in terms of their impact on trend awareness across most food categories.
Simply adding trending ingredients to existing menu offerings can help operators reimagine their menus with flavors that please each of these audience segments. More specifically, chef Spike Mendelsohn, former chairman of the DC Food Policy Council and co-founder and culinary director at PLNT Burger, said few food products are more versatile than the beloved potato.
“Potatoes are culinary chameleons,” Mendelsohn said. “As the demand for unique and bold flavors grows, potatoes adapt to new flavors with ease and help chefs push the boundaries of taste in innovative and unexpected ways.”
As multifaceted spuds have become a symbol of culinary innovation and experimentation, their inherent ability to absorb and amplify diverse tastes has led countless operators to use them as a canvas for the most imaginative culinary creations. Operators can take this creativity one step further by using specialty cut potato products, such as spiral and waffle fries, which are not only appetizing but also visually engaging.
In addition to making the eating experience more memorable, these specialty cut products can effortlessly harmonize with other foods and ingredients that embody some of the most noteworthy flavor trends of 2023, including:
- Pico de Gallo and Tomatillo Salsa
According to Datassential insights, pico de gallo and tomatillo salsa have experienced market penetration growth of 9% and 5%, respectively, over the past four years. Already celebrated for their broad appeal, both products can be paired with potato products to create new takes on menu classics that embrace their growing popularity.
Take papa’dillas for example. By stuffing flour tortillas with refried beans, melted Chihuahua cheese, pico de gallo and McCain® Redstone Canyon® Skin-On Waffle Fries, operators can pique diner interests with a reimagined version of the beloved quesadilla. Add a serving of zesty red and tomatillo salsas for dipping or dunking, and this new-age entrée is deliciously complete.
- Comeback Sauce
Menu penetration for comeback sauce has doubled over the past four years, according to Datassential. The popular dipping sauce delivers a variety of familiar flavors to diners’ tastebuds, including mayo, ketchup, hot sauce and Dijon mustard — all condiments that play nicely with the taste and texture of fried potato products.
Operators looking for ways to incorporate comeback sauce with menu items the entire table can share are encouraged to consider the pull-apart spiral fry loaf. Featuring McCain® Redstone Canyon® Skin-On Spiral Fries layered with shredded cheeses, this crispy and cheesy appetizer is first baked in a buttered loaf pan before getting flipped onto a lined parchment board and served with — you guessed it — comeback sauce.
- Truffle
According to Datassential, the use of truffle as a specified dipping sauce increased by 38% over the past year alone. However, there are various ways for operators to add this trending flavor to their evolving menus, and double truffle is a mouthwatering example.
Start by tossing McCain® Redstone Canyon® Skin-On Spiral Fries in a touch of white truffle oil. Then, top the fries with a creamy mushroom-peppercorn sauce, shaved Parmesan and fresh-cut scallions. The preparation process is fairly simple, but the results yield a delectable starter packed with various textures and complementary flavors diners are destined to love.
How you choose to add depth and character to your menu offerings can significantly impact diner perception. So, how will you embrace this year’s trending flavors? What complementary food products will you integrate to turn ordinary dishes into extraordinary experiences that align with diner demands? Regardless of cuisine, if you have the right potato products in your culinary arsenal, the opportunities — and possibilities — are truly endless.
