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2016 Restaurant Show

Jun 02, 2016

I have been busy preparing for the product line launch of our new and exciting Gold Label Ready-To-Use Craft Toppings. Consequently, I have been pressed for time, but I did manage to squeeze in the 2016 Restaurant Show. I started by attending foodservice guru Nancy Kruse’s education session Monday May 23rd, Menus 2016: Turning Trends Into Money Makers. Once again Nancy nailed it. Her session was all about menu innovation disruption –  simple ingredients, programmed dieting no longer being popular, comfort food, breakfast 24/7 and ethnic experimentation (a.k.a. global flavors). The latter trend piques my interest given I have read that 60% of consumers surveyed by Technomic order ethnic food – something different or to discover new flavors. I got excited when she mentioned the rising popularity of Middle Eastern cuisine, especially given one of our new toppings will be Harissa a Tunisian hot chili pepper paste. It makes for a unique burger topping.   

After Nancy’s presentation, I did manage to walk the floor briefly. Observations: Snacks, snacks, snacks. Non-GMO products now appear to be the new gluten-free. Unfortunately, I was unable to focus in on any of the new technology. I did want to check out some of the on-demand convenience services. Regardless, the NRA Show is always a great place to get a macro pulse on what is happening and coming in the foodservice industry. Next year I will allocate more time on the floor.

Joe Beitzel


Joe Beitzel
Director of Channel Marketing
Custom Culinary, Inc.


Comments (1)

As culinary leaders, some of Nancy's predicitions about global flavors should be music to your ears.
- Jimmy

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