JG Neil Menu Innovations: March 2017

//JG Neil Menu Innovations: March 2017

JG Neil Menu Innovations: March 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 across the foodservice sector, highlighted by leading influencers, that are proving popular with customers locally and globally.


1. Porridge rises above its humble roots
Porridge is becoming the essential blank canvas across flavor profiles, dayparts and cuisines. From breakfast to dinner, and from savory to sweet, chefs are putting their stamp on this humble staple. Click here to read the full story: https://goo.gl/F0ieCh

JG Neil suggestions: Add Umpqua Oats to your offering. Super premium custom milled rolled oats in innovative fun flavors served in its own cup for convenience and portability. https://goo.gl/IFqPP


2. Hawaiian food: Way beyond Poke
Hawaiian dishes are proving popular across the USA. Click here to read the full story: https://goo.gl/tRznUc

JG Neil suggestions: Talk to us about sourcing high quality pork ingredients from Bruce Pac. https://goo.gl/CMjKcC


3. The 20 Flavors Poised to Pop
What will be the breakout flavors and ingredients of 2017? Restaurant Business Online gathered exclusive data from Technomic’s MenuMonitor that mines menus of high-volume independents and emerging chains for flavors that are growing at a rapid pace. Click here to read the full story: https://goo.gl/mTIzf5

JG Neil suggestions: Talk to us about blending and combining new flavors from across our portfolio of manufacturers.


4. What’s Hot in Desserts
The revival of Southern-inspired treats such as Mississippi mud pie, Kentucky butter cake and fruit cobbler is just one of many leading dessert trends sweetening operator menus. According to data from Technomic’s latest Volumix Cakes and Pies Report, operators are ensuring that their guests save room for desserts in this category by increasing their purchases of these manufacturer products. In fact, total sales for the cakes and pies category increased 5.5% year over year in 2016, with the largest sales increases occurring in the fine-dining, fast-casual and casual-dining sectors.  Click here to read the full story: https://goo.gl/IXimXm

JG Neil suggestions: Talk to us about a wide range of foodservice dessert offerings created by The Dream Factory from The Cheesecake Factory Bakery. https://goo.gl/iJQW79


5. Three Ways Meat is Boosting Snack Sales
More consumers now than two years ago say they are eating a variety of meats as snacks according to Technomic’s new Center of the Plate: Beef & Pork and Poultry Consumer Trend Reports. Click here to read the full story: https://goo.gl/BZx1fp

JG Neil suggestions: Ensure that you are offering quality Jack Link’s Beef Jerk https://goo.gl/cfGMgJ.


6. Five Ways to Change up Breakfast
36% of 25-34 year olds see breakfast and brunch as more of a destination than a quick, convenient meal occasion according to new research. Click here to read the full story: https://goo.gl/OyOeNT

JG Neil suggestions: Create new menu options with a twist such as the Tofurky® Chick’n & Apple Sausage and Follow Your Heart® VeganEgg frittata https://goo.gl/kOxJXK


7. Restaurants rethink menu strategy as snacking spreads
Consumers are saying later to lunch as they increasingly make more visits to restaurants during the afternoon snack daypart, at the expense of the mid-day meal. Click here to read the full story: https://goo.gl/wVi6Ma

JG Neil suggestions: Introduce snack-style menu options such as delicious cheese plate offerings featuring bread, crackers, dipping oils and snacks. Talk to us about Peterson Cheese, providing premiere specialty and quality foods https://goo.gl/AGbg4s


8. Soup Becomes a Snacking Favorite
As snacking increases among consumers, soup finds its way onto the main course selection. Take a look at soups recently added to chain restaurant menus. Click here to read the full story: https://goo.gl/utgjFF

JG Neil suggestions: Talk to us about adding NORPAC soups to your menu such as Soup Supreme – the quality range prepared, never pre-cooked frozen scratch soups offering one-step prep. https://goo.gl/WqgrdH


9. The Rise of Fast-Casual Chicken
With established concepts expanding their footprints and newer players staking claim to a higher-quality poultry menu, the fast-casual chicken segment is chasing fast-casual burgers and pizza for market share. Click here to read the full story: https://goo.gl/Uj04MB

JG Neil suggestions: Consider a new take on chicken such as SouthWest Chipotle Marinated Chicken using quality chicken from George’s Chicken. https://goo.gl/gtp1fJ.


10. Four Reasons Why Vegetables Are Trending Now
Why the growing interest in veggies? Here are four consumer insights that help shed light on this year’s veg-centric trends pulled from Technomic’s new 2017 Seafood & Vegetarian Consumer Trend Report. Click here to read the full story: https://goo.gl/TEr27V

JG Neil suggestions: Think about veggies differently with recipe ideas from Pacific Coast Producers and put products such as tomatoes center-stage. https://goo.gl/mhWwq1


11. Food Trend Tracker: Spring 2017
US Foods reveal the trends for this quarter in their informative infographic. Click here to see the full infographic: https://goo.gl/cBzN7N

JG Neil suggestions: Ingredients from nearby suppliers is a given. Talk to us about helping you to source local ingredients from the Pacific North West.


12. Recent Menu Innovations
What are some of the most successful menu items you introduced in 2016? FoodService Director Magazine takes a look; from Spanish mashed potatoes to creative sandwiches such as Peaches and Scream. Click here to read the full story: https://goo.gl/HYZ1KL

JG Neil suggestions: Be inspired by creative recipes such as Salmon Burgers with Cuban Pear Mojo Sauce or Swedish Chicken and Pear Hash from Pacific Coast Producers. https://goo.gl/7uuEpv