Private - Did You Know?
Despite the financial turmoil that has impacted foodservice traffic, the industry is determined to get people in the door. One way operators can do that is by discovering fresh ways to dress up familiar, time-honored dishes. “Restaurants need to be ready for customers who feel tired, overwhelmed and tapped out financially,” says Maria Caranfa, director of Mintel Menu Insights, which tracks U.S. restaurant trends. “Foodservice leaders need to find innovative methods, enticing entrées and fun, new preparations to keep people excited about going out to eat.” Often connected to times of economic recession, comfort food is what people crave when they’re feeling down.
Capitalize on this trend: Slow-baked, slow-grilled, braised and poached are “it” preparation methods as chefs find ways to provide maximum flavor affordably. Operators can easily make comfort foods new by increasing their use of slow-cooking and by enhancing side dishes that stand the “taste of time” as comfort-food standbys.
From mashed and roasted potatoes to refried beans, from macaroni and cheese to delicious, rich soups and chilis, Basic American Foods offers a vast bank of recipe ideas to help operators “beef up” their comfort-food offerings with convenient, flavorful and wholesome products of the highest quality. For inspiration, visit our recipe extensive database.