Curated food
Within the US, there has been a rise in the number of curated food halls – sprawling markets showcasing a variety of mini-restaurants and retail food vendors under one roof.
According to the report “across the US, traditional shopping-mall food courts are being transformed into destination dining hubs.”
“Food halls are bringing communities together, creating employment and providing opportunities for new food entrepreneurs to establish themselves without large amounts of capital.:
And consumers love it, they have the benefit of authentic and diverse food, all served under one roof. Everyone in the group can choose a different cuisine if they so wished, but still eat together.
The new south
America’s southern region has also seen a resurgence, driven by the number of professional creative people relocating to the area, dubbing the movement ‘the new south’.
“New Southern states menus are being given a lighter touch. Southern food is traditionally known for being classic comfort food, however a new wave of chefs are breaking the norm by reinventing dishes. Whilst staying true to the flavours of the Southern region, many restaurateurs are applying elements of New York fine dining in a contemporary north meets south composition.
McCain have said that “as the new south influence develops we expect to see more specific flavour profiles and challenger brands shaping how we view Southern state flavours.
The new family-friendly
As families are increasingly living together, multigenerational residential designs with alternative doorways, annexes and shared common spaces are becoming a new ‘normal’.
Therefore, restaurants are “offering creatively healthy menus, which children, parents and grandparents can all enjoy, alongside creative entertainment ideas that can be loved by all the family.”
It also looks likely that children’s menus will be coming under the spotlight as restaurants increasingly recognise children’s more developed palettes.
McCain notes that “gone are the days of a children’s menu that has the options of fish fingers and a burger; more families are choosing to eat out which means menus should be able to cater for this change! Look at including more sides and sharing platters so there is a broad range for the whole family to share and customise.”
Modern Vegan
‘Inventive’ new plant-based proteins such as bleeding burgers, tomato- based sushi and mung bean-based scramble are thought to make veganism more accessible and it will spread across the US and over the pond to the UK.
Dubbed ‘the impossible burger’, there is a plant-based burger which ‘bleeds’ and is now available in over 1000 outlets in the US.
Made from ingredients found in nature, including wheat protein, coconut oil, potato protein and heme, it has even started to be served on Air New Zealand flights.
McCain predicts that “veganism will continue to grow in terms of numbers and share of voice with consumers across social media.
“Vegan dishes will see an uptake by non-vegan diners as with the growth of non-meat dishes and flexitarian eating.
“There will be an increase in ‘dirty vegan’ dishes that are not necessarily healthy but high in flavour, comfort and indulgence.”
Po Boy
Creole flavours are increasingly making appearances on menus across the US. Po’ Boy (from ‘poor boy’) sandwiches are a staple from New Orleans.
They are best served in crusty French bread smothered in butter and remoulade sauce llings such as shredded lettuce, tomatoes, seafood – fried shrimp, oysters, soft shell crab, craw sh. Topped with remoulade sauce or Creole mayonnaise.
McCain suggest that caterers can “get ahead of the game by offering Po’ Boy on your menu, a relatively easy concept to conduct, but one that will bring excitement. Create great talking points with consumers and feed their appetite for fusion dishes and Instagram-ready food.”
To download the full report visit: https://www.mccainfoodservice.co.uk/content/whats-hot-usa-2018.