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Megan Warmouth
Biography

Megan Warmouth

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Megan Warmouth is FoodService Director’s associate editor and contributing editor for RestaurantBusinessOnline.com and Restaurant Business Magazine. In a variety of roles such as account manager, media buyer, program assistant and admissions director, Megan has worked with some aspect of the foodservice industry since 2002, most recently as the custom content editor for CSP Business Media, parent company of FSD. A native of Chicago, Megan loves to cook and travel, and is a fan of Jane Austen and anything British. Megan holds a bachelor’s degree in English from Ball State University.

Articles by
Megan Warmouth

Page 1

Technomic’s 2013 Dessert Consumer Trend Report shines a spotlight on the dessert diner, finding that dessert isn’t just an after-dinner treat anymore.

Available in the North, South, East and West, chefs and pitmasters from fast casual to fine dining continue to redefine barbecue.

The well-practiced technique of roasting allows the flavors of winter to shine in just about any dish. One of the oldest forms of cooking, roasting, brings out the complex flavors of a variety of seasonal vegetables while providing the richness and warmth consumers look for in the colder months.

Ethnic-inspired ingredients are stars of small plate and appetizer menus, and opportunities to expand on these popular offerings will continue into 2014, according to the “What’s Hot 2014 Culinary Forecast” compiled by the National Restaurant Association.

Pork is predicted to be the “latest protein star,” according to Technomic’s Take: 10 Trends for 2014.

In the U.S., the cities with the greatest number of bars per capita also tend to have the most pizza restaurants, according to recent research conducted by Infogroup Targeting Solutions.

Pairing food and beverages these days isn’t as clear cut as it once was. Recent reports find that consumers are looking beyond wine to beer, cocktails and even non-alcoholic options to pair with menu items. And the menu items that beverages are paired with today go well beyond steak and seafood—bar snacks, appetizers and vegetable entrées are also now prime pairing options.

73% of consumers say that if they try a menu item with an innovative flavor, and enjoy it, they are more likely to return to the restaurant for the same item.

As the leaves change color and the temperature drops, consumers are being warmed up by the heat of this season’s cocktail menus.

Two in five people say they are willing to spend more on meals that showcase new and interesting flavors, finds a recent Technomic study of consumer flavor trends. And consumers—especially Millennials—are seeking a broader spectrum of food choices, indicating that options for more authentic and traditional foods are increasingly important. Adding or adjusting sauce applications is just one easy and economical way to satisfy this customer craving.

Sunchokes are beginning to shine on menus in a variety of applications—as a pureè, roasted for a side dish and as the main ingredient in a rich, warming soup.

A versatile leafy green, chicory is sometimes referred to as “curly endive” and is used as a salad ingredient, cooked as a vegetable and even roasted and ground as a coffee addition or substitute.