Famous playwright George Bernard Shaw once said, “There is no sincerer love than the love of food.”
Here at Tyson Foodservice, we couldn’t agree more! We are a family and a business of innovation, progress and momentum. We love learning about the latest food trends and about the challenges operators face daily – and then delivering products that enable them to elevate the dining experience for their customers.
There’s no better to learn about the latest and greatest trends AND talk to customers than at the National Restaurant Show 2019 (NRA), which hosts more than 60,000 attendees and about 2,300 exhibitors each year? During the show, held May 18-21, 2019 at McCormick Place in Chicago, the exhibit floor was buzzing as chefs, restaurant owners and restaurant industry aficionados explored the latest innovations and trends in the restaurant and foodservice industries.
Fun fact – this was the centennial year for NRA as an organization; #100YearsofWow was right! I’m excited to share my top wow-inspiring takeaways from the event.
H. O. T. Flavor Profiles
According to the NRA’s 2019 Restaurant Industry Factbook, two-thirds of consumers say their favorite restaurant foods provide flavors they can’t easily duplicate at home.
When a consumer is deciding what hot, new flavor to try, they look for menu items that will keep them coming back again and again. Incorporating dishes that lead with flavor and can be easily recreated back-of-house can sometimes be a challenge for operators. Suppliers must be prepared to provide operators with flavor-forward, easy-to-cook products to arm operators in their menu development, like our new and tasty Tyson® Nashville Hot Chicken. This product offers an authentic, chef-developed flavor profile and has an easy, two-step process to reduce back-of-house prep time to promote consistency with every order. Combining classic flavors into unique products – like our Jimmy Dean® Hash Browns Stuffed With Sausage Gravy and Cheese, a 2019 FABI Award recipient – can also grab consumers attention in a fun, portable form.
On a global scale, ethnic-inspired dishes are everywhere. Ethnic mashups work best with a combination of unique, globally-inspired flavors with familiar forms. Operators can reinvent classics with small, but impactful changes – protein can make all the difference.
Dining with a Purpose
Whether its sourcing locally grown produce or being cautious about the food waste being generated by the restaurant, a restaurant’s sustainability efforts can influence consumers restaurant choices3. The best way to promote sustainability efforts is on the menu. Products from the Tyson Red Label® brand line are made from chicken raised with No Antibiotics Ever, fully cooked to help reduce safety risks and provide consistent product quality for every order.
From a back-of-house standpoint, operators can help reduce food waste generated by their facility by tracking:
- Food returned because it was made incorrectly
- Food spilled in the kitchen or on the floor
- Food that was burned in the kitchen
- Extra portion sizes that may get thrown away.
This can have ripple affects beyond generating less food waste as operators can better track their inventory needs, manage food cost percentages and gain valuable insight into instances of where food waste is occurring.
Partner with Tyson Foodservice
We are excited to see these trends continue to evolve over the next year and look forward to partnering with our customers. For more information about all the Tyson products featured at NRA or how Tyson can help with your menu needs, contact your Tyson Foodservice Representative, Broker Specialist, Distributor Sales Representative or visit tysonfoodservice.com.
1-3 National Restaurant Association “State of Restaurant Sustainability”