Kansas Food Trends
Friday, July 31, 2015
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“There is absolutely no substitute for the best. Good food cannot be made of inferior ingredients masked with high flavor. It is true thrift to use the best ingredients available and to waste nothing.” ― James Beard
According to the National Restaurant Association, the top 5 food trends for 2015 include:
- Locally Sourced Meat & Seafood
- Locally Grown Produce
- Environmental Sustainability
- Healthy Kids Meals
- Natural Ingredients / Minimally Processed Food
KRHA recently sat down with representatives from Kansas food suppliers Ben E. Keith and Sysco to discuss 2015 food trends and how they relate to Kansas.
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Do you believe these trends hold ture for Kansas Restaurants? |
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Ben E Keith: I think the top food trends as reported by the NRA, as well as some others, certenly hold true to the Kansas dining scene.
Sysco: We have a handfull of customers that are definently following the food trends. I would say that the local proteins and produce are the most recognized trends that we see in Kansas.
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What's the hot new trend in produce purchasing? |
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Ben E Keith: You will no doubt see dark greens, exotic fruits, organic, uncommon and specialty herbs, as well as heirloom varieties of items such as apples and tomatoes.
Sysco: Supporting local farmers is a big push in produce right now.
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Tell us what you think is a signature dish of the season? |
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Sysco: Grilled shrimp street tacos, topped with sweet-chili slaw and fresh mango pico. |
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What are the top trends in Kansas that you are seeing? |
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Ben E Keith: When it comes to popular foods, we are seeing more and more demand for items that are not only better, but better for you. Chances are we’ve all had an organic salad or a burger made from natural beef but it doesn’t stop there. Proteins that are raised on vegetarian diets and free from hormones and antibiotics are in demand and with more than 80 million millennials dining out you can bet that this trend is here to stay.
Sysco: Anything with Sriracha in it. It has been around a long time but finally hit mainstream, people are loving foods with heat.
Bourbon is also another popular drink as well as ingredient, people are using this higher end whiskey to make craft cocktails and use that great flavor to enhance sauces and meats.
Sweet Thai Chili Sauce, is going to be the new ranch. It goes with anything and can be mixed with a variety of items. The subtleness of the sauce makes it likeable from the older generation to the younger ones.
Seafood, people are trending toward incorporating more seafood into their menus and diets. I believe that seafood is a lighter option for consumers to rethink about what they are putting into their bodies when they are choosing their meals.
Pasta, it is economical and people love it, a comfort food that is coming back, people aren’t as afraid of carbs anymore. Portion control is the key.
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What trends do you expect will have continued growth in Kansas? |
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Ben E Keith: Hormone Free, Antibiotic Free, Natural, Local, Clean Labeling, Meatless Options, Realistic Portion Sizes, Shared Plate, Tapas, Expanded Appetizer Options, Healthy Kids Menu Options, Fresh Fruit, Fresh Vegetable, Fresh, Fresh, Fresh! |
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When thinking about current food trends, is there a hot item that has a lower food cost that might attract operators to consider adding it to their menu? |
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Sysco: Pork is under utilized on all menus, people need to not be afraid of it and try new recipes and flavor combinations with pork. |
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What is the best protein for the summer? What dish do you suggest making? |
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Ben E Keith: We all love a good chicken fried steak or a big ole burger but don’t set idle and let your offerings get stale. Kansans tastes are evolving, they know quality and appreciate unique items you can’t get anywhere else.
Sysco: Grilled Steak, sirloin or striploin, it is not as expensive as Ribeyes and Tenderloins but provides great flavor and a good eating experience. Grilled Steak with a Roasted Garlic Herb Butter, Roasted Red Potatoes, Crispy Broccolini.
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What foods are typically more popular in the summer time? |
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Ben E Keith: You can’t think about the summer time without thinking about cookouts and the smell of a grill with your favorite steak, chops or ribs on it. But don’t forget about greens. Why not grill some stone fruit, watermelon, corn, eggplant or my personal favorite asparagus.
Sysco: In the summer we see a push for lighter and smaller portions. People just don’t want to eat a really heavy bug meal when the weather is so hot. So a lot of salads, sandwiches and small entrees are popular.
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