Megan Warmouth

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.