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The beginning of the year always brings a myriad of predictions and trend forecasts from various sources in the world of food and restaurants. It can be overwhelming to read them all, so weve done the hard work, homing in on whats most relevant for chefs and operators today. Explore all that the new decade brings to dining below, with expert reflections and tips to make new menus, processes, and ingredients work for you.

No- or Low-ABV Drinks

International food and restaurant consultants Baum + Whiteman single out no-alcohol and low-alcohol drinks, noting boozeless packaged beverages are imitating the flavors of gin-and-tonics and martinis…and theyre marketing canned and bottled drinks that mimic the flavor profiles of rums, bourbons and various whiskeys.

Nations Restaurant News predicts that 2020 will be all about the low-proof cocktail. In a recent survey, they found 47% of respondents over 21 are looking to decrease their alcohol intake. They expect softer liquors to grow more popular on restaurant menus, and sherries and port to become ingredients for low-ABV libations.

Restaurant and hospitality consultants AF&Co say, It’s essential to offer enticing, highly curated beverage options for those who choose to avoid alcohol but still want to partake in the celebration. They highlight non-alcoholic spirit brands and specialty spirit-free euphorics formulated to enhance drinking experiences. Camper English, a San Francisco-based cocktails and spirits writer, recently compiled a list of non-alcoholic spirits. People choose not to drink for a lot of different reasons, he says. Leaving off non-alcoholic options from the menu or only offering sodas is just bad hospitality.

Tip: Add both low-ABV and sophisticated non-alcoholic beverages to the menu instead of just soda and juice. English notes that customers may expect to pay less for low- and no-ABV drinks, which can be a challenge when non-alcoholic replacements are still expensive. Be hospitable to all diners, and offer them even if you need to charge the cost of a regular cocktail.

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Beef is in the news again, in many different forms. Bauman + White call out lab-made meats, noting that more than three dozen companies around the world are racing to produce beef, chicken, pork and shrimp that, they hope, will not mimic the real thing but actually be the real thing. They also mention old cow meat, or the use of retired dairy cows such as Holsteins for meat. Its something fast food chains have long done, but the practice is gaining traction at upscale restaurants as well.

In Food & Wines trend report, Chef Michael Lomonaco of Porter House Bar & Grill notes an increase demand for high-quality, hormone-free meat. He says that with paleo, keto, and high-protein diets on the rise, unprocessed beef presents a go-to option.

While Bauman + White calls out plant-based burgers, Nations Restaurant News predicts an expansion of plant-based beef beyond the patty.

Tip: Expand your beef options to cater to a range of guest preferences. Consider wagyu, plant-based meats, and high-end aged Holstein. In every circumstance, prioritize sustainable sourcing.

白眉眉第二十一章

2020 ushers in a new era of kitchen culture. The labor shortage has played a large role (good benefits help with employee retention), but this focus is also reflective of reverberations from the #metoo movement and an industry acknowledging and trying to change its storied history of anxiety, stress and drug use, AF&Co explains.

In addition to addressing mental health issues, restaurants are increasing staff benefits, offering on-site mindfulness centers, and providing and free childcare for employees. Food & Wine quotes Cassidee Dabney, chef of Tennessees Blackberry Farm, who welcomes the end of bad boychefs, and a new focus on health, mindful eating, sustainable foods and lifestyles,and fitness.

Kat Kinsman, senior editor at Food & Wine and founder of Chefs with Issues, says, “In the past, outward kindness and empathy may have been treated as a weakness in a kitchen, a sign of a person who wasnt tough enough to hack it in a professional environment. Increasingly, its celebrated both in the industry and in the media. These kinder kitchens are the ones that will last.

Tip: Think creatively about ways to support employees as they strive for wellness and work-life balance. Start with the resources listed in a story we shared last year: A New Kitchen Culture: Mental Health in the Restaurant Industry. [Read More…]

Join us as we look at some of the biggest dining trends of 2020. Today, its all about keto read on, then download our Year in Review infographic here.

In a plethora of dietary terms sweeping the social media and restaurant review landscape in recent years, the word keto is among the most typed. Diners mentioned keto 683% more in OpenTable reviews since 2017. Mentions of keto-friendly ingredients are on the rise, too our reviews referencing cauliflower crust increased by 487%.

Like most weight loss plans, the ketogenic diet has its origins in disease treatment, and more specifically, in epileptics to help control seizures. Adhering to a keto diet forces the body to get its fuel from fat storage, rather than carbohydrates; as the body burns fat, it enters into a state called ketosis. The contemporary path to going keto means plummeting carb intake, upping fats, and achieving ketosis.

For one household or home cook, keto is a snap: Calculate the macros you need for height and weight, and eat mostly fats, some proteins, and almost no carbs (including sugar). For chefs whose guests may arrive at the table expecting deliciousness and keto in the same meal its not so simple.

Think Outside the Starch: Keto-Friendly Flavors & Ingredients

Among its faithful observers, chefs also find the keto lifestyle transformative. Just ask Chef Austin Foster, a classically trained chef and culinary consultant who lost 125 pounds following the keto diet. He empathizes both with guests trying to lose weight via keto and chefs challenging the lessons they learned in school.

In culinary school youre not taught to cook healthy, and in the professional cooking world, youre taught to cook what society deems as good food, which oftentimes is unhealthy, says Foster. We are trained to eat whats not good for us such as fast-food cheeseburgers being $1 while a healthful salad is $6. With keto, you do not touch processed sugar. Thats hard, because the average person in the U.S. consumes about five pounds of sugar a day.

He cautions chefs who are new to keto cooking against the hidden carbs in typical meal prep, and recommends starting with research to understand what makes a keto dish. From there, they can start planning and cooking intuitively over time.

Fat

Foster recommends avoiding dishes with dairy and butter during early phases of keto. Dont skimp on olive oil, and make sure its excellent quality.

Consider incorporating MCT oil and avocado oil, and offer coconut oil with coffee service, which provides a little fat and cuts the bitterness without the side effects of dairy.

Get fats from avocados, almonds, pecans, and things like bacon, and make your own mayo with egg yolks and oil, says Foster. Chopped shallots and anchovy paste are bold flavors, and keep the fat in moderate protein, like 70/30 ground beef and ribeye for marbling.

Sugar(-Free)

Foster is a fan of Swerve sugar replacement and warns against stowaway sugars, like cooked onions keep those raw or only slightly cooked. And for bread, chefs should bake or sample a few loaves of keto bread until they find one diners will enjoy.

Greens

Jay Pierce is the chef at Mozelles, a Southern bistro in North Carolina, where diners flock for his shrimp and grits, tomato pie, and other assorted non-keto friendly fare. But Pierce can prepare a keto plate with just as much flavor. He has a loyal following for hearty, filling salads, and reviewers rave about his classic Caesar.

The key in making lighter, keto-friendly dressings more appealing is to emulsify for example, you can make a classic vinaigrette with a coconut oil blend and emulsify it, so the dressing hits your palate like its creamy, says Pierce.

Also, dont be afraid to use sturdy greens, like Swiss chard greens, radish leaves if theyre young, and mustard greens, because they can hold a heavier dressing, unlike the soft summer lettuces.

The entre salad is a must-have on any keto menu. Pierce suggests topping it with a crispy, crunchy piece of fish as opposed to breaded and fried chicken and find more ways to add texture.

Put crispy fish on a salad and add nuts like toasted almonds or walnuts, because they are healthy proteins, good for the brain, with the right amount of fat, and together they will add a textural component for that salad, he says.

Meat

Veteran chef Matt Boland heads the culinary team at the Hilton Aruba Caribbean Resort & Casino and shares a chefs keto experience at the propertys steakhouse, Sunset Grille. From his guests, his family members, and his own life, he understands why keto is all the rage among diners.

The steakhouse is a perfect opportunity for the kind of food that checks most of those boxes and its a way of life now for many people including myself I was on the Atkins diet and now I practice keto, says Boland.

Protein and vegetables make up the bulk of the dishes he likes to eat, a combination echoed in his menus. The biggest thing for us when it comes to protein is the quality, so we serve a highly marbled Certified Angus beef from Creekstone Farms Beef in Kansas and we hear from our diners how good it is, says Boland. Even his pork chop is highly marbled.

Boland believes how producers harvest proteins also has an impact on the flavor. He patronizes Creekstone Farms because of the farms humane practices: The beef processing plant was designed with animal welfare in mind by Dr. Temple Grandin. [Read More…]