JG Neil & Co Menu Innovations: June 2017

//JG Neil & Co Menu Innovations: June 2017

JG Neil & Co Menu Innovations: June 2017

Responding quickly to consumer tastes, preferences, trends and the latest flavors is essential to remain competitive and profitable. Our monthly ‘Menu Innovations’ showcases recent developments in the foodservice sector that are proving popular with customers locally and globally.


1. The Rise and Rise of Brunch
From avocado toast to creative waffle toppings, the Food Service Director looks at the changing face of brunch menu items. https://goo.gl/3s65nR

JG Neil Suggestions:
For the millennial generation who want healthful options, add Zoi Greek Yogurt’s Breakfast Parfait for a fresh, healthy and satisfying brunch menu option. https://goo.gl/b9nEk5.


Opt for Baker Boy’s Fully Baked and Sliced Jalapeno Cheese Biscuits – versatile and tasty. Just add egg, bacon and guacamole for a twist on a favorite brunch order. https://goo.gl/FCm83b


Talk to us about quality breakfast sausages from Rose Packing including both pork and turkey for variety. Their pork breakfast sausages are made using tender pork loin trimmings, perfectly seasoned using their mild blend of natural spices. Choose turkey breakfast sausages for a more healthful choice. https://goo.gl/AKrTjm



Guacamole on toast has taken the country by storm over the past five years and nowhere is it so prevalent than the Pacific Northwest. Bring some theater to your menu offering with Pan Roasted Tomato Avocado on Toast; so much more than just avocado on toast. This recipe cuts down on the prep time by using WHOLLY® Chunky Avocado Minis. With perfectly sautéed cherry tomatoes, garlic and a touch of balsamic vinegar, it’s the wholesome avocado toast recipe you’ve been looking for. https://goo.gl/UB8EKx


No brunch is complete without a waffle offering. Talk to us about NORPAC’s Flav-R-Pac Fruit Toppings that includes an extensive choice such as Triple Berry, Diced Apple, Peach, Strawberry, Blackberry and Raspberry. https://goo.gl/Sn6yvh



2. Pickles gain prominence on restaurant menus

Once relegated to the occasional side dish or entrée accent, pickles, including all manner of fruits and vegetables, and even pickle juice, are gaining popularity and playing bigger roles on menus across the country. Pickles appear on more than 40 percent of all menus, about 15 percent more menus than they did just four years ago, according to Datassential MenuTrends. https://goo.gl/TozFUz

JG Neil Suggestions:
For convenience with flavor, use Chef’s Pass™Quick Pickling Brine from Kerry Foods. It makes fast work of turning ordinary vegetables into freshly pickled ones. Simply add to onions, carrots, peppers, cauliflower or cucumbers for authentic taste. Be on-trend with a product your customers will love and simply pickle in minutes, or prep the night before for perfectly pickled veggies. https://goo.gl/Pr7Ue6 *Please note this product turns each product pink when using as the picture below*.



3. Chefs raid the pantry for ice cream inspiration
Ice cream, long a favorite American treat, is a blank slate, ripe for the addition of just about any flavoring and limited only by a chef’s imagination and the ingredients at their fingertips. https://goo.gl/fh0C6q

JG Neil Suggestions:
Based on inspiration from restaurants around the US, here are some of our suggestions: https://goo.gl/fN6XTx
Simply add WHOLLY® Chunky Avocado Dip to lemon juice, milk, and sugar to a blender and puree. Transfer the mixture to a medium mixing bowl, add the heavy cream and whisk to combine. Place the mixture into the refrigerator and chill until it reaches 40 degrees F or below, approximately 4 to 6 hours. https://goo.gl/qU0FWI.


Combine pear and blue cheese for a taste combination with a kick! Talk to us about blue cheese options from Atalanta Corp such as a sturdy English Stilton from England and pears from Pacific Coast Producers such as their Sliced Pears in Pear Juice https://goo.gl/kH8pcq.


For a refreshing summer flavor, create Tomato Sorbet using Organic Tomato Puree from Pacific Coast Producers. https://goo.gl/vyfcEp.  Recreate this New York Times recipe https://goo.gl/SsDg4N for savory tomato sorbet that evokes the flavors of gazpacho. Stir together Pacific Coast Producers organic tomato purée, salt, garlic, black pepper, cayenne, vinegar and olive oil. Taste and adjust seasoning. Use an ice cream machine to freeze tomato mixture, then transfer to an airtight container and store in freezer compartment of refrigerator until sorbet is firm, about 1 hour.



4. Six of the Healthiest Ethnic Cuisines
Menu innovators take a closer look at the ingredients and dishes common in healthful ethnic cuisines including Greek foods and recipes…. https://goo.gl/OZ8ruj

JG Neil Suggestions:

Humus and tzatziki are must-have items on menus for snacking and as appetizers. They make great sharing plates as you can serve alongside warmed pita bread, crunchy vegetables and falafel. As research shows that diners are moving away from lunch to all-day sharing, consider introducing the following to your menu:

Humus is the perfect blend of chickpeas, tahini (sesame paste), lemon juice and traditional spices. Talk to us about humus from Kronos Foods in Classic, Roasted Red Pepper and Roasted Garlic varieties. https://goo.gl/LUwJxH.


Add Falafel Balls from Kronos Foods and serve with Kronos Tzatziki Sauce for a satisfying appetizer or entrée. https://goo.gl/hihLSw.



Consider making tzatziki from scratch using Auburn Dairy’s Zoi Greek Yogurt. Serve with pita bread for a satisfying snack and appetizer. Use either Zoi Greek Yogurt Traditional Plain or Zoi Greek Yogurt Nonfat Plain for a rich, smooth taste. Simply combine Zoi Greek Yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic in a processor. https://goo.gl/ndt1sk.


5. How to Get Creative with Breakfast
Consistency is the norm when it comes to breakfast, but creativity can fuel brand excitement and growth. Eggs and bacon are still the No. 1 choice for breakfast among consumers says market research firm Datassential. But a variety of proteins, carriers, and other ingredients are starting to shake up traditional breakfast, while food with a health halo, like egg whites, is also taking root in the morning. https://goo.gl/aSEkmo.

JG Neil Suggestions:
White egg omelettes are becoming the norm on breakfast menus in response to the rise in healthful options demanded by the millennial generation. Talk to us about incorporating Deb El Foods extensive range of egg products to fulfill all your recipe requirements. https://goo.gl/j89LZR.


Using WHOLLY®Chunky Avocado Minis, create Herb Avocado Toast with Fried Egg for a healthful option that delivers on the traditional breakfast, egg and toast, with the added flavor and texture of avocado. https://goo.gl/PKU2Xs.


An enduring favorite, talk to us about Hill’s Northwest Bacon for some of the finest bacon in the industry. Using specially blended spices and cures, their naturally smoked bacon has the superior texture, flavor and consistency that you would expect from Hill’s. https://goo.gl/ALAJ7k.


For a sweeter breakfast option, Baker Boy Croissant Swirls feature 24 buttery layers for a flaky moreish roll that can be served alone or to accompany other breakfast dishes. https://goo.gl/UxD4BD.


6. Nine food and beverage trends from the NRA Show
Gyros were highlighted as a key trend at the NRA Show as evidence of the focus on Mediterranean flavors. Restaurant Hospitality magazine specifically highlighted Kronos Foods and KronoBroil with its gyro dip – made by mixing the chopped meat with feta, cream cheese, green onion, roasted red pepper and Monterey Jack cheese. https://goo.gl/Yiw1xT

JG Neil Suggestions:
KronoBroil®Gyros Slices from Kronos Foods hit the spot for taste and flavor, and offer kitchens a number of creative menu options such as sandwiches, calzones, burgers, dips and salads. https://goo.gl/ij1Shu. Talk to us about how you can incorporate this trending, popular meat into your own menu.



7. Gen Z’s most Craveable foods
The flavors, ingredients and cuisines that college students are craving today can have a large impact on current and future menu planning. This group of customers – most of whom fall into the Gen Z age group – are into Indian and French cuisine, street foods, chicken and snacking, according to Technomic’s 2017 College and University Consumer Trend Report. https://goo.gl/o2YYwy

JG Neil Suggestions:
Talk to us about sourcing ingredients for popular dishes such as:
• Korean pork bowl – Explore the many varieties of pulled and shredded pork from Bruce Pack https://goo.gl/CMjKcC
• Popular snacking choices such as nachos – complete your nachos plate with authentic salsas and sauces from LaVictoria – the specialists in Mexican-inspired foods. https://goo.gl/u5ho5s


8. The Smoothie Opportunity
Smoothies continue to be popular in restaurants, cafes, chains, colleges, universities and bakeries. Drive additional profit opportunities this summer with both fruit and vegetable smoothie options – think outside the box and offer Millennials customization choices and adventurous flavors.
JG Neil Suggestions:
Talk to us about NORPAC’s FLAV-R-PAC – the perfect option for smoothies such as their Strawberry Beverage Mix. FLAV-R-PAC selects only deep red, richly flavored strawberries for their mix which is conveniently packaged in easy to use containers; especially designed to meet the needs of restaurant owners and operators. https://goo.gl/552oHW  NORPAC also has one of the widest selections of fruit available – talk to us about their products, all perfect for smoothies, such as cherries and melons, mango, pineapple and peaches, strawberries, raspberries – you name it – NORPAC has it. https://goo.gl/mVQHQh


For added convenience, DaVinci Gourmet®’s quality smoothie products come in a range of delicious options; already blended and containing only the finest ingredients to ensure incredible flavor. From peach and mango to very berry and vanilla, the smoothie mixes are brimming with taste and texture to delight your customers. https://goo.gl/Ep97bt

davinci smoothie mix