Our industry pros share what they think will rock menus in 2011.
Andrew Freeman, AF&Co
Plan on seeing pies turn up around every corner as the dessert of 2011. Everything from savory to sweet; individual, bite-sized minis and pies blended into shakes.
Lisa Kartzman, Roland
We’ll continue to see Southeast Asian influences and ingredients growing. And be on the lookout for more Indian foods and flavors.
Eric Giandelone, Mintel
2011 will still be a value year. Operators are looking for multi-use ingredients and products that can be cross-utilized throughout the menu.
Philip Smith, Bruegger’s
Quick bites for between-meal snacking. This is a growing segment and we’ll continue to position our menu to meet demand.
Max Duley, culinary consultant
Promoting wellness through culinary development. Dishes and products will be tailor-made to meet health needs, with a focus on gluten-free and probiotics.
Bob Bafundo, Garbanzo
Beverages will play a bigger role. The customized tea blends we brew in-house, such as pomegranate and quince tea, are flying off the menu. We plan to sell them in bulk.
Colleen McClellan, McCormick
Layering textures to create “flavor with benefits.” For example, topping soft braised beef with crunchy pickled vegetables; adding chewy Japanese mochi balls to creamy frozen yogurt.
Dawn Voss, Noodles & Company
We’re evaluating all our menu items to see where we can reduce sodium. That means punching up selections with other flavors.
Greg Drescher, CIA at Greystone
World casual says it all. American and European chefs are applying their talents to the casual sector and the results are exciting; a blend of world cuisines, upscale street food, relaxed excellence and affordable luxury—with flavor trumping all.