We focus exclusively on the food industry and regularly meet with industry thought leaders throughout the world. We attend more than a dozen domestic and international food industry trade shows and conferences at our own expense every year so that we can bring new ideas and fresh perspectives to you.
Professionals from a wide range of disciplines in the food industry gathered for this annual conference in Chicago that attracts the best and brightest in food science and product development. This is a show that celebrates science with robust and often controversial discussions of issues related to processed food, sustainability and nutrition. The show boasted over 1,000 exhibitors and 85 companies in the Startup Pavilion.
Customized Flavor Exploration
Consumer requests for customization in restaurants are nothing new, yet that desire for customization is extending to consumer package goods. Show-goers lined up at the Kraft Heinz booth to get a personalized bottle of ketchup. Mondelez International reported that 74% of consumers say they would like to have snacks tailored specifically to their personal health and nutritional needs.
Disruption Disenchantment
There was a noticeable shift in attention away from disruptive technologies like plant-based meats attempting to revolutionize food production to a focus on incremental innovation to products that already enjoy consumer awareness and acceptance. Look for continued attention to simplified ingredient statements.
An area ripe for disruption includes foods targeted to “silver age groups.” Phil Kafarakis, CEO of the International Foodservice Manufacturers association noted that Baby Boomers in general are more adventurous eaters with more disposable income for good food. According to a Culinary Visions® survey of consumers over 55, balancing nutrition with taste is essential as these consumers want nutritious meals that do not compromise
on flavor.
Playful Packaging
Notable packaging concepts included unexpected upcycling opportunities and earth-friendly options for widely used products. For example, Red Breast Irish Whiskey comes in a copper bottle wrap that can be used as a bird feeder. Purchase of this special package was designed in collaboration with BirdLife International. Royal Coffee introduced an alternative coffee capsule that is 100% compostable and 1% of purchases go to support a Zero Waste fund. Tajin seasoning demonstrated that packaging can just be fun. The package lid doubles as a juicer and spice holder, which is the perfect size to rim a cocktail glass.
Food and Pharma Converge
In the interest of health, consumers are adding and deleting ingredients from the foods they choose with equal enthusiasm. Research presented by Innova notes protein and fiber are the top two ingredients consumers are interested in adding to their diets. Startup company Filtricine is gaining attention for a trademarked meal plan that includes shakes, soups and nutrition bars that cut off certain non-essential amino acids that are believed to fuel cancer cells.
Implications for Food Marketers
An Altruistic Twist Adds Appeal
More product and packaging introductions are accompanied by a promise to share the profits with an organization supporting a complimentary cause.
Beyond Better for You
Modern consumers want more functional benefits from everything they consume including snacks, beverages and meals.
Food Is Medicine
There was much discussion at the conference about produce prescriptions and medically tailored meals to improve health and stimulate local economies.
Conscious Consumption
Interest in sustainability shifts to regenerative agriculture and there is talk of a formal regenerative certification on the horizon.
Contact info@culinaryvisions.org or 312-280-4757 to learn more about translating today’s trends for your business.
©Culinary Visions® (culinaryvisions.org) 2024
The Wall Street Journal’s Global Food Forum is an exclusive invitational event that gathers leaders in the food business to discuss the issues of the day impacting the world of food domestically and internationally. This exhilarating, one day session includes leaders in agribusiness, food manufacturing, restaurants, retail and government.
17 speakers were interviewed by 10 journalists in a lively debate about the trends that are transforming the food business. The day also offered the opportunity for small group lunch conversations with the keynote speakers and this report includes some insightful comments regarding the future of restaurant chains from the conversation with Ron Shaich of Act III Holdings and founder of Panera.
The Future Is Real Food
The heated debates regarding plant based protein alternatives of previous conferences were notably absent this year as the discussion of real food dominated conversations. Alice Waters took center stage as a passionate advocate for the farm to table movement. McDonald’s USA President, Joe Erlinger shared that McPlant is off the menu because it did not sell to their customers.
Although plant forward diets are a mega trend, the majority of Americans still enjoy meat. According to a nationwide Culinary Visions® survey, 71% of U.S. consumers agreed with the characterization, “I am a carnivore that loves vegetables.”
Fast Food in A Post Pandemic World
Fast casual continues to be the segment to watch for innovation. There was much discussion of escalating food prices and immense variances around the country for prices charged to consumers by mega chains. The value wars continue to intensify yet numerous speakers like Steve Ells, founder of Chipotle reminded attendees that value is about much more than price alone. Quality is a crucial component in the value equation.
The Next Big Chain
Well known as the founder of Panera, Ron Shaich has moved on to developing new concepts and his advice was to focus on categories with momentum. He identified the following categories that are not new, yet offer substantial growth opportunities: Mediterranean, Upscale Bakery, Plant Forward and Immersive Entertainment. Cravability is only the beginning; the next wave of successful chains must offer food and experiences that consumers lust for according to Shaich.
Kelli Valade, CEO and President of Denny’s shared her thoughts on today’s American diner and the challenges and opportunities at play in the family/casual segment. Although virtual brands were created to tap a new customer base for Denny’s, some like Banda Burrito are proving to have universal popularity. Virtual brands also help to optimize kitchen efficiency in a segment not fully back to pre-pandemic levels. Denny’s acquisition of Keke’s Breakfast Café was spurred by their interest in the daytime eatery segment that is emerging with promise.
Implications for Food Marketers
The Guest Experience–Tech matters when it delivers a superior guest experience, not when it replaces personal hospitality that is the core of the hospitality business.
The Dilemma of Defining Healthy–The FDA is currently in the early stages of collecting insight on developing standards for healthy claims.
Food Connects The World–Look for increasing focus on food aid around the world from the U.S. and renewed interest in culinary diplomacy from developing nations.
Reinventing the Work of Fast Food–It’s important to understand the real value of robotics is in the back of the house increasing kitchen efficiency and making monotonous jobs more satisfying.
Contact info@culinaryvisions.org or 312-280-4757 to learn more about translating today’s trends for your business.
©Culinary Visions® (culinaryvisions.org) 2024
The Private Label Manufacturers Association (PLMA) themed The Store Brands Phenomena was a sold out show that drew over 13,000 attendees. 600 new exhibitors were among the more than 2,700 exhibitors.
International pavilions dominated the show with almost half of the exhibitor floor filled with suppliers outside of the U.S. The Italian pavilion was by far the largest trade delegation of the 40 country pavilions. In total 60 countries were represented.
State of the Industry
PLMA projects total U.S. store brand dollar sales for 2023 will reach $233 billion, an increase of about $4 billion over 2022. Private label products account for nearly 22% of global consumer spending according to Kantar research. The rapid growth of discount stores is important to the success of private brands, yet 68% of the growth came from other channels like supermarkets, e-commerce and convenience stores.
From the Show Floor
Flavor Exploration – Prepared foods and ingredients from around the world drew attention and excitement from buyers. Among the offerings were authentic ingredients, prepared foods and quick scratch ingredients for creative, convenience driven home cooks. According to a study from Culinary Visions® www.culinaryvisions.org 84% of consumers surveyed said they enjoy being creative with ingredients in the kitchen. 68% said prepared sauces and flavoring components made it easier to bridge the gap between enjoyment and ease of preparation.
Sweet Heat In Snacks – Spicy foods continue to grow in popularity, yet heat that simply challenges the taste buds is giving way to sweet and savory combinations like jalapeño cheddar trail mix, habanero nacho sweet potato chips and pineapple habanero honey roast sesame sticks.
Plant Forward Foods – The large presence of global cuisines favored whole plants in flavorful foods that would appeal to vegetarians and omnivores. Interest in manufactured meat alternatives may be waning as the area that focused on plant-based meats and entrees only hosted 11 exhibitors. Yet many exhibitors throughout the show offered vegetarian or vegan alternatives to their heritage products. For example, a delicious and creamy dairy free gelato-like confection.
Tropical Tastes – The popularity of plant-based diets coupled with increasing awareness about the health benefits of coconut are driving growth of coconut-based ingredients, snacks and beverages. Some examples include: coconut water, coconut chips, coconut sugar, coconut flour and ube-filled coconut rolls.
Gen Z Shopper Impact – Core shoppers are skewing younger according to FMI (Food Marketing Institute). The NPD Group reports Gen Z shoppers have greater urgency when it comes to sustainability and are more focused on what they see as a climate crisis than Millennial shoppers.
Brand Building Insight
Good Value Opens The Door
Consumers embrace the affordable prices of private brands, and FMI research shows consumers expect private brands to delivery taste, quality and trust.
Brand Building Takes More than Presence
Consumers love iconic mega brands. Yet, using resources to remove competition rather than building relevant value, can create an opportunity for high quality, affordable and dependable alternative brands.
An Exclusive Brand is More Than A Private Label
Store brands have to offer consistent quality, value and variety that supports the store’s overall branding.
Private Brands Drive Store Preference
FMI research shows that private brands are very important to the choice of a primary store.
Contact info@culinaryvisions.org or 312-280-4757 to learn more about translating today’s trends for your business.
©Culinary Visions® (culinaryvisions.org) 2023
The Wall Street Journal’s high profile, high energy gathering of food industry celebrities and the Institute of Food Technologists (IFT) that attracts the best and brightest in food science and product development gathered in Chicago for two conferences to explore the future of the food business.
The agendas included a wide range of topics and encouraged a robust discussion of differing opinions related to consumer food lifestyles, processed food, sustainability and nutrition.
Small Business, Big Disruption
Both conferences focused on innovative start up businesses fueled by experienced food business experts, passionate founders, celebrities and venture capitalists. Notably, Jennifer Garner took the stage talking about her business, Once Upon a Farm, and what she has learned about the path to changing the rules of child nutrition in retail by offering refrigerated products in a space long dominated by shelf stable offerings.
Nutrition Prescriptions
Health benefits are front and center in the consumer decision process of what to eat. Foods that multi-task continue to appeal to modern consumers who want more benefits from everything they consume including snacks, beverages and meals.
Affordable Joy
The escalating stress of everyday life has consumers welcoming a little indulgence. According to a Culinary Visions® (culinaryvisions.org) study 74% of consumers surveyed agreed that life is too short to skip dessert. There is a growing expectation that snacks will be not only deliciously satisfying, but relatively healthful as well. Using plant-based colors made from fruits and vegetables to create playful and appealing foods is trending.
Climate Friendly Food Production
The road to Net Zero Next Generation Agricultural is becoming well-traveled. Evolving technology is creating opportunities to cultivate crops resistant to drought and disease. Gene-editing techniques are emerging to make livestock production more sustainable.
Embracing Upcycling
Ugly is the new beautiful when it comes to produce as the understanding of the environmental advantages of imperfect produce becomes more widespread. Developing the market for sustainable foods is a win-win, reducing food waste and creating new sources of revenue for farmers and food marketers.
Food Trust
Trust is a powerful business building attribute for manufacturers and retailers. The Edelman Trust Barometer found 73% of consumers believe businesses are obligated to “expose questionable science used to justify bad social policy.” It has become more important than ever to understand consumers’ perspectives on food science in a world of precision fermentation and cellular agriculture to make sure they find it exciting rather
than terrifying.
Implications for Food Marketers
Generative AI Is Supporting Food Businesses
Manufacturers and retailers are widely using generative AI to enhance productivity rather than eliminate jobs.
“Functional” Is Devoid of Meaning
Overused vocabulary can turn a desirable product attribute into marketing blather. Consumers want straightforward language they can understand.
Overcome Skepticism of Science Communication
Food marketers are learning that communicating science to consumers is a fine art that requires marketing language that demonstrates an understanding of the perspectives and concerns of consumers.
Contact info@culinaryvisions.org or 312-280-4757 to learn more about translating today’s trends for your business.
©Culinary Visions® (culinaryvisions.org) 2023
The National Restaurant Show opened with the news of new management with the Informa acquisition of Winsight. Speculation about the future dominated conversations among exhibitors and media companies. Restaurant operators, looking for what’s new and what’s next to delight their customers, were treated to many of the time honored tasting events and hospitality functions.
Vegan Envy
Visitors often have to scour the lower levels and far corners of the show floor to find first time exhibitors. This year the show boasted 800 first time exhibitors and many were given prime locations that drew substantial crowds to sample new offerings.
It was interesting to note the near absence of whole plant products amidst the proliferation of plant based alternatives to favorite meat based comfort foods. It seemed products were developed to appeal to the omnivore desiring the perceived health benefits of plant based foods rather than devotees of strict vegetarian or vegan lifestyles.
Plant forward menus have become a mainstream trend, yet a recent Culinary Visions® study found only 19% of survey participants said they are committed to a vegan lifestyle. 60% said they admired the vegan lifestyle. 71% agreed with the characterization of themselves as a carnivore that loves vegetables.
Culinary Adventure
While local foods have a powerful appeal, the intrigue of international foods and flavors is undeniable. This year’s show attracted visitors from 107 countries, the largest international representation yet to be seen at this event.
Culinary diplomacy programs promoted the foods and cultures of countries around globe enticing consumers with exotic foods and flavors. 83% of adult consumers responding to a Culinary Visions survey said they enjoy exploring new cultures through food.
Culinary adventure is on the menu for American restaurant patrons with 76% saying they consider themselves adventurous eaters when dining out. 70% said they usually like to try new dishes and flavors when they dine out.
Experiential Convenience
Convenience has become an experience for today’s consumers. Exhibitors featured unique mobile venues that would be sure to attract crowds. In one mobile unit, touch screen orders were executed by a robotic “cook.” Watching the preparation was captivating.
Corrugated shipping containers turned into mini cafes featured modern colors and appealing designs to appeal to a new generation that enjoys convenience yet appreciates shared dining experiences.
Culinary Visions found 81% of survey participants said they appreciate relaxing and enjoying their to-go meal with others. When queried about specific venue characteristics, 65% said they like convenience stores that have café seating.
Implications for Food Marketers
Flavor Exploration
Modern consumers have a powerful sense of culinary adventure when it comes to exploring global foods. Classic comfort foods with a flavorful twist are widely appealing to consumers.
Enlightened Nutrition
Consumers have become adept at balancing healthful options and splurge worthy indulgence. Interest in zero proof spirits and functional foods are feeding the desire for wellbeing.
Light Footprint Living
Today’s patrons are rethinking the environmental impact of their consumption and embracing options that they feel are more sustainable from minimal packaging to biodynamic farming that nourishes and replenishes the land.
Contact info@culinaryvisions.org or 312-280-4757 to learn more about translating today’s trends for your business.
©Culinary Visions® (culinaryvisions.org) 2023
The Private Label Manufacturers Association (PLMA) returned in-person after three years of virtual engagement. If the growth rate in private brand sales continues at the current rate, it is expected to increase 9% this year – almost twice that of national brands. Inflation and consumer financial pressures are forces driving the momentum.
Consumer Confidence
The theme of the conference was Consumers Are Back in Charge. It was evidenced throughout the show with emphasis on expanded offerings, exclusive lifestyle products and in-depth information on product origin and producers. In a new nationwide study from Culinary Visions® 80% of consumers surveyed agreed that they would like to have more information about the sources of the food they purchase in the grocery store readily available to them in the store.
Unique Global Insight
Private brands are in a unique position to provide a glimpse into which trends are translating into mainstream products with substantial volume potential. More than 50 countries were represented on the floor in national pavilions from Europe, Latin America and Asia. The vast majority of products showcased in the Idea Supermarket were from international retailers.
Planet Forward Foods
V-Label Brand – The latest certification to help consumers identify vegetarian and vegan foods is now registered in more than 70 countries.
Rescued Waste – Odds & Ends, a private brand from Misfits Markets, has gained a substantial following with consumers interested in high quality food at affordable prices from companies that deal directly with farmers and other producers to rescue foods that might otherwise go to waste.
Light Footprint Living – In a post-pandemic culture, consumer interest in minimal and compostable packaging has returned. From everyday staples to luxury goods, light footprint packaging was popular in food and beverage categories.
Farmer Focus
Farmers are the latest food celebrities to gain the spotlight on packaging that appeals to those who want a more direct connection to the source of their foods. Real life photography of farmers and their stories was featured on new packaging from Intermarché France.
Ready for Mainstream
PLMA is the place to spot product categories with volume potential and
growth momentum.
Plant Based Foods – This category has evolved to include a wider variety of whole plant foods as opposed to manufactured meat substitutes.
Vegan and Vegetarian – Veg-centric dining has become a popular lifestyle choice and a desirable option for omnivores.
Affordable Organic – Organic is considered a synonym for quality across many categories of food and beverages. The designation was ubiquitous on new product introductions.
Allergen Avoidance – Products free from allergens and artificial ingredients are in vogue for sensitivities as well as diagnosed allergies. A new full line of gluten free products from Hy-Vee was on display.
Elevated Everyday – Today’s food conscious consumers are embracing private brands that deliver premium characteristics and ingredients at affordable prices.
Trusted Sources – Consumer trust is an important factor in the growth of private brands that resonate with consumers.
Rush for Relevance – The story behind the brand has never been more important as retailers strive to be meaningful to their customers in a post-pandemic world.
Contact info@ypulse.org or 312-280-9061 to learn more about understanding tomorrow’s tastemakers today.
©Y-Pulse® (ypulse.org) 2022
Delivering the World on a Plate was the theme of this year’s Les Dames d’Escoffier International (LDEI) Conference in New York. Members gathered to connect with each other and delve into the global culinary experience offered up at the conference and around the city.
The Future of Food
This conference was a perfect time to revisit some of the trends identified in the ground breaking Les Dames d’Escoffier Trend Report that was released just before the pandemic and to consider the future of foodservice beyond the pandemic.
Immigrant Cuisines
Immigrant cuisines were predicted to have a growing impact on the food culture in pre-pandemic surveys, and this is a trend with continued momentum. Immigrant entrepreneurs in hospitality shared inspiring stories about building their businesses around the culture of food and heritage. In addition to these established operations, a tour of the Chelsea Market provided a glimpse into successful start up ventures finding favor in our modern food culture.
The focus on vegetables and grains is unmistakable in many of the emerging international favorites that include the eastern Mediterranean, North and West African countries. These falvorful dishes can be vegetarian or include small portions of meat.
Global Cuisine on Demand
One trend that was identified as losing steam in the 2020 study was the food truck. However, fueled by pandemic era consumers and the realities of the new normal, food trucks are experiencing a revitalization throughout the U.S..
Food halls have been completely reimagined as marketplaces that have become safe havens for consumers who want large dining spaces and the option of imaginative carry out meals. In the latest research from Culinary Visions® 82% of consumers surveyed said they enjoy learning about new foods while shopping around at markets.
Health and Sustainability Trends
As a new normal takes shape for consumers, their quest for a healthy and sustainable lifestyle is front and center. 83% of consumers said they were looking forward to getting back to healthier eating according to a recent Culinary Visions® report.
Significant Discussions
Everyone Involved in Bringing Food to The Table Deserves Recognition – The time the pandemic afforded many people, built a deeper awareness of many of the less visible players in the supply chain.
Breaking Bread Together Creates Community – Food communities take many forms from dining with friends and family at home to tasting the wide variety of offerings available in food halls and markets.
Creating a Resilient Work Force – Keynote speakers and special interest panels talked about the renewal of the spirit of hospitality industry workers who have ceaselessly been on the front line for American consumers throughout the pandemic. Industry leaders are developing new practices to better prepare their teams and their guests for the new foodservice experience.
Contact info@ypulse.org or 312-280-9061 to learn more about understanding tomorrow’s tastemakers today.
©Y-Pulse® (ypulse.org) 2022
Consumers’ Expectations
Year Round Sustainable Produce is in demand for veg-centric menus and suppliers are responding with vertical farming installations to deliver fresh and local produce throughout the country.
On Demand Experiences are expected anywhere on campus. Operators are experimenting with robot deliveries when campus terrain and circumstances allow. Food locker installations are making it easier to offer national brands and specialty items prepared in ghost kitchens.
Global Dining has become a normal expectation on campuses. Although delivering an authentic international experience may be a challenge, globally inspired menu items that use existing kitchen equipment can deliver the experience in a bowl or a wrap with ease.
Allergen Sensitivity is more than a special need for a small number of students. Some campuses have dedicated and branded service areas and kitchens to offer up a wide range of items that do not include any of the top 8 to 10 allergens. Surprisingly, operators are reporting remarkably high volumes at these stations from a diverse range of students desiring healthful, flavorful options.
Competitors Have Become Collaborators
In the constantly evolving business environment unlikely partnerships have emerged. For example, campus meal plans formerly meant to keep students on campus now include local eateries, supermarkets and even the campus bookstore to make the plan more appealing to students on campus.
Campus Life
•Financial recovery from recent years is vitally important, yet visionary leaders understand the importance of creating a culture of innovation and readiness for the future. An important aspect of community building – coming together over a shared meal experience – has been missed and students are hungry for a community with personal interaction.
•Tech-driven efficiencies allowed for survival, and students now have high expectations for technology that enables their experiences. Young adult consumers expect the world at their fingertips, especially when it comes to food.
•Campus communities require integration and collaboration among campus departments that nurture student development from physical and mental health to workforce readiness. The support and understanding of administration is crucial to the success of all programs. The dining program can be a learning lab for students and campus partners.
Implications for Food Marketers
Use “Shrinkflation” Strategically – offering stable consumer pricing requires adjustments in portion sizes and composition of some dishes. Adding value with seasonal ingredients makes it possible to provide an affordable option that delivers delight rather than disappointment to customers.
Upgrade Merchandising to Highlight Value – supply chain issues and labor shortages have meant reduced menus in many operations. Yet, mindful merchandising can highlight aspects of menu items that communicate value to customers. Converting fixed stations to rotating pop-up experiences can feed the desire for culinary exploration and menu variety.
Be Ready for Gen Alpha – although this next generation of consumers is under 10 years old, it is important to understand that they have spent much time during their formative years in a pandemic centric culture. Expect them to be more tech-savvy than today’s Gen Z and ready to create their own story.
Contact info@culinaryvisions.org or 312-280-4757 to learn more about translating today’s trends for your business.
©Culinary Visions® (culinaryvisions.org) 2022
Professionals from a wide range of disciplines in the food industry gathered for the first time in three years for their annual conference
in Chicago.
Programs were designed to encourage a robust discussion of differing opinions related to processed food, sustainability and nutrition.
Perspectives on Processed Food
A spirited debate over the question of “should we eat more processed food?” opened Monday morning’s program with renowned experts on both sides of the debate and clips of consumers clearly conflicted about the question. What emerged from the discussion was a better understanding of a question that requires more than a simple yes or no.
Consumer education is key to understanding more about the processing that brings sought-after benefits to foods, versus processed foods with minimal nutritional value.
• Processing can play a key role in alleviating food insecurity around the globe. Yet consumers who have the luxury of many choices often look at processed foods with disdain.
• Lifestyle diets can be the subject of endless discussion. However, it was noted that many foods that appeal to vegans, looking for great tasting options, often require far more processing than more mainstream options.
• Classification systems that try to simplify an understanding of the level of processing involved in various foods often confuse the issue because they are so simplistic and do not allow for true understanding. One expert went so far as to describe the popular and widely used NOVA food classification system as “rubbish”.
Food and Flavor Highlights
Powerful Foods – ingredients that add a nutrient punch to favorite foods are mainstreaming the appeal of exotic sounding ingredients like turmeric and moringa.
• Alternative Everything – for every widely used food like eggs, sugar and dairy. a spectrum of alternatives are emerging.
• Classic Comfort with a Healthful Twist – plant based and whole plant proteins are finding favor in popular comfort foods.
Plant based protein has brought the issue of sustainability front and center for many consumers as they balance issues of sustainability, cost and level of processing.
Sustainability Feeds Today’s Consumers
There is a widespread understanding and appreciation for the importance of living a lifestyle that sustains and renews the planet.
Implications for Food Marketers
Words Matter – Labels do not allow for nuanced communication that is so important to educating consumers on the real benefits that processed foods can bring to them. Misunderstood language can be the basis of unnecessary negative perceptions.
Marketing Mistrust – Consumers are more and more skeptical of marketing language that gives the appearance of obfuscating real product benefits. Being transparent and providing credible information can build trust.
Amped Up Food – Foods that multi-task continue to appeal to modern consumers who want more functional benefits from everything they consume including snacks, beverages and meals.
Contact info@culinaryvisions.org or 312-280-4757 to learn more about translating today’s trends for your business.
©Culinary Visions® (culinaryvisions.org) 2022
Three major food industry conferences convened in Chicago this month. The National Restaurant and Sweets & Snacks Shows were exuberant reunions of industry colleagues and friends that packed the show floors and events all around city. The Chicago Venture Summit Future-of-Food was a sold out conference that attracted a local and international audience.
Foodservice Industry Update
Nearly 50,000 people attended the National Restaurant Show.
As the new normal emerges, it is clear that the foodservice industry is tenacious and resilient despite the challenges of supply chain and labor shortages. Some of the trends driving today’s business include:
Omni Channel Dining
Successful operators are developing creative ways to deliver hospitality everywhere for today’s evolving customers. Advances in the use of artificial intelligence (AI) are elevating the digital experience to capture customer loyalty in a whole new way.
Even customers dining in restaurants enjoy bringing home convenience foods that allow them to have a taste of the restaurant experience at home.
Life in Balance
From flavor-forward, zero proof spirits to whole plant and plant based alternatives, consumers are eager to regain the balance they struggled with during the pandemic. 83% of consumers surveyed by Culinary Visions® said they are looking forward to more healthful eating. Research presented at the conference noted that 41% of consumers worldwide are now eating more plant based foods.
Environmental Consideration
Today’s patrons are rethinking the environmental impact of their consumption and embracing options that they feel are more sustainable. Numerous factors beyond the food are influencing today’s diners. 62% of consumers surveyed by Culinary Visions agreed that the philosophy of a restaurant is just as important to them as the food on the menu.
The Retail Landscape
The pandemic was a catalyst for a number of emerging trends that have become a significant part of today’s retail experience.
Store within a Store
Major retailers have developed into multi-brand marketplaces by developing symbiotic relationships with other brands that are non-competitive but appeal to a similar customer base.
Click, Collect and Complete
Click and collect was an up-and-coming delivery method pre-pandemic; today it has become table stakes. Customers are accustomed to digital ordering, yet when they pick up their on line purchases, they are also going in-store to complete their total purchase.
Amped Up Convenience
Retailers are competing to deliver goods faster and faster as customer expectations for immediate satisfaction escalate expectations for deliveries from days to hours.
A Glimpse at the Future of the Food Industry
Chicago mayor, Lori Lightfoot opened the Chicago Venture Summit in a signature venue in Chicago’s Fulton Market neighborhood. She enlightened the audience about the city’s importance in the development of the food industry and reminded attendees that if Chicago was a country it would be the 22nd largest in the world.
Emerging new food ventures presented succinct and compelling presentations that would have had a Shark Tank panel vying for an interest in them.
Hot Topics of Discussion Included:
The Consumer Experience – Consumers are interested in adding value to their lives with experiences and products that make life better for them and for the planet. They want to be back in control and know more about everything they consume. Reliance on AI grows to understand and feed these needs.
The Labor Experience – Robotics are important to provide assistance to humans, not replace them. Effective use will allow greater employee/customer interaction and increase work satisfaction for employees freed from repetitive,
tedious tasks.
The Environmental Experience – Emerging technologies are offering healthful, delicious and planet friendly choices for consumers in developed nations. Seafood is the new frontier.
Keynote speaker, Don Thompson, former president and CEO of McDonald’s Corporation and founder of a unique venture capital group advised the audience to hang on for a wild ride because the next 10 years of innovation in the food industry is going to outpace the last 50.
Contact info@culinaryvisions.org or 312-280-4757 to learn more about translating today’s trends for your business.
The Specialty Food Association’s Winter Fancy Food Show returned to an in person event with all of the excitement and fanfare the new location in Las Vegas had to offer. Professionals in a wide range of retail and foodservice businesses emerged from behind their computer screens to explore flavor trends and sample new products. There was plenty to enjoy even though many exhibitors were challenged with missing shipments. Here are some of the favorites noted by the Culinary Visions® team at the show:
A Fresh Look at Comfort Classics
There is no denying the love of comfort food, and today’s comfort foods have a healthy twist that speaks more of flavorful indulgence than any kind of deprivation.
Innovation in pasta is reviving this comfort category. New variations of pasta made with lentils, carrots and pumpkin were among the many varieties on display.
An overwhelming number of choices in the plant forward, plant based and low carb keto friendly categories make it easy for today’s consumers to create their own unique balance of healthfulness and indulgence.
Global Flavors Inspire Snacking
From street food flavors to exclusive premium ingredients, the snack category is feeding the desire for travel with flavors from around the globe. Notable examples included: foie gras flavored potato chips, turmeric and chili peanuts and fonio (a gluten free ancient grain) chips with West African flavors.
Blurring the Line between Food and Cosmetics
Specialty foods with added health benefits continue to grow in popularity. Some of the featured products at the show are blurring the line between food and cosmetics. Some examples include collagen protein drinks boasting hydration, immune boosting and clean energy. Also, oils to drink or use topically on skin.
Pandemic Era Trends with Lasting Impact
New Research from Culinary Visions® and Y-Pulse® supports the innovation and products seen at the show.
Mindful Choices – Foods with added health benefits were notable throughout the show. 74% of consumers surveyed agreed that eating food they feel good about is more important to their wellness than watching their weight.
Informed Consumers – Company representatives were able to discuss many aspects of food production beyond the tasting experience. 79% of consumers said they want to know as much as possible about what they are eating from food sourcing to preparation.
Restaurant Quality Experiences At Home – Chef inspired recipes added culinary appeal to a wide range of sauces and prepared foods on display. 79% of consumers crave the variety they can get from restaurants, yet a majority said they plan to eat more meals at home.
Awareness of Life in Balance – Healthful ingredients were highlighted in products across all categories seen at the show. 83% of consumers said they are looking forward to more healthful eating.
Implications for Food Marketers
Brands with Purpose Matter – Consumers have high expectations for manufacturers and retailers to behave responsibly in every aspect of their business.
Elevate the Everyday Experience – Sauces, seasonings and condiments that make every day meals more interesting are appealing to pandemic-weary consumers.
Light Footprint Living Appeals – The momentum for sustainable products and practices is accelerating with the debut of more products made with upcycled ingredients that might normally go to waste.
Contact info@culinaryvisions.org or 312-280-4757 to learn more about translating today’s trends for your business.
©Culinary Visions® (culinaryvisions.org) 2022
Members of Les Dames d’Escoffier International (LDEI) gathered in San Antonio to reconnect and share ideas on what the future might hold for the food, fine beverage and hospitality industries. This was the first chance members had to gather in person since their exclusive 2020 Trends Report was released before the global pandemic changed the world.
This conference was a perfect time to collect insight and opinions on the relevance of those trends today. This report highlights conversations about trends with momentum.
The Future for Restaurants
The established and growing trends identified in the 2020 report continue to gain momentum. Some of these include: plant-based menus, pop-up/experiential locations and chef driven fast casual.
One trend that was identified as losing steam in the 2020 study was the food truck. However, fueled by pandemic era consumers and the realities of the new normal for indoor restaurants, food trucks are experiencing a boon.
Cashless transactions were identified as emerging in 2020 and the pandemic has massively accelerated the growth curve, making these types of transactions the new normal.
Food halls have been completely reimagined as marketplaces that have become safe havens for consumers who want large dining spaces and the option of imaginative carry out meals.
A 2019 study by Y-Pulse® (ypulse.org) identified an emerging new segment of the foodservice industry “marketplace fast casual” driven by the demands of younger consumers and shaped by the popularity of farmers markets and food halls. Pandemic era dining has added energy to markets that offer culinary adventure and conviviality for consumers and chefs craving personal connections.
International Flavor Favorites
The most influential parts of the world on the American food scene in 2020, continue to be important. These include: Latin America and South East Asia. Looking forward, flavors of North and East Africa and the Balkans are emerging. Many of these regions focus on vegetables and grains. Smaller portions of meat are seasoned with more herbs and spices.
Travel was identified as the number one source of culinary inspiration by those participating in the 2020 study. As consumers learn to live with the pandemic, the enthusiasm for global travel is expected to rebound.
Healthy and Sustainable Trends
As a new normal emerges for consumers, their quest for a healthy and sustainable lifestyle is front and center. The time the pandemic afforded most people, built a deeper awareness of many more people in the supply chain.
Culinary Visions® Mindful Dining Initiative studies of consumers during various stages of the pandemic found that consumers’ concerns for everyone involved in bringing food to their tables have been heightened.
Prior to the pandemic, new superfoods were emerging on a regular basis. Yet, supply chain challenges have focused consumers on somewhat more readily available superfoods like blueberry, avocado and salmon.
Gen Z Influence on Food and Cooking
Expect resilient Gen Z consumers to play an important role in shaping the food scene of the future. Their impact is most noticeable in some of the following areas:
Sophisticated & Adventurous–An innate desire to explore new foods and flavors.
Health Consciousness–Understanding that a healthy body and a healthy planet are connected.
Environmental Focus–Belief in supporting sustainable food practices with their purchases.
Transparency Mandate–Technology savvy since birth, they seek out information.
24/7 Culture–Ready to return to pre-pandemic expectations like customization on demand.
The New Beverage Menu
Captivating drinks are just as likely to be imaginative non-alcoholic beverages as trendy cocktails. Wine enthusiasts are finding new ways to indulge and explore amidst a precarious supply chain. The relaxing of restrictions on direct to consumer and home delivery has been a positive side effect of the pandemic for craft breweries.
Environmental Policy and the Food Business
Some imperatives identified in the 2020 trend report have found new advocates in today’s food culture. These include: protecting food systems, reducing waste, especially plastic packaging and recognition of the effects of climate change.
The National Association of Convenience Stores (NACS) Show returned to a live format at Chicago’s McCormick Place this month. Mask mandates and light traffic did not dampen the enthusiasm of those that attended. The theme, “We Got This!” expressed optimism for the future of convenience retail operations.
Feeding Modern Lifestyle Cravings
As consumers are finding their way toward a new normal, lifestyle changes are pointing to opportunities.
Convenience Delivered
Everyday workforce mobility has likely changed for the long term. A convenient location on the way to work is not as relevant as affordable and efficient delivery. Trend setting operators like Wawa have invested in making delivery a go-to for many of their customers. Neon Marketplace is planning a roll out of food centric operations with omnichannel accessibility.
Celebrating Life
Opportunities for large gatherings may have diminished, but today’s consumers are still celebrating. Catering programs with uniquely cravable items that compete with quick service restaurants are finding favor, especially when they are packaged for safety and convenience.
Getting Out and Moving
The desire to get outside and participate in physical activity feeds the desire for personal connection and a healthier lifestyle. Better-for-you salty snacks with an extra hit of protein are finding favor as are beverages with benefits.
Substantial and Hassle Free
Desperation eating has lost its luster, and consumers are seeking more substantial choices that still offer grab and go convenience beyond the ubiquitous sandwich. Options like coconut chicken curry and chicken congee cups suggest culinary satisfaction. Vegetarian offerings beyond raw vegetables and dipping sauce appeal to those seeking more variety in healthful choices.
TRENDING NEW PRODUCT FEATURES
Texture Collision – classic candies with a crunchy surprise like cereal infused chocolate bars and cookie candy combos.
Covered and Stuffed – traditional favorites filled or enrobed like fudge filled molten lava cupcakes and chocolate covered and peanut butter stuffed pretzels.
Powered Up – convenient items that deliver lots of desirable nutrition from a single product like a beverage, cookie or a salty snack.
Free from Everything – products free from the villainous ingredient of the moment in many categories.
Baby Bites – tiny portions with a big pop of flavor give permission to indulge in many indulgent favorites.
Appealing Alternatives – alternative beverage and snack ingredients like legumes, beans, seeds and vegetables.
IMPLICATIONS FOR FOOD MARKETERS
Be More Than Convenient – as consumer lifestyles have evolved, opportunities to be a source for delicious, healthful and more substantial meal options are growing for the modern retailer.
Explore Flavor – a broad range of tastes are worthy of exploration, including: comfortable tried and true favorites, extremely challenging XXtra hot and popular international flavors.
Meals Reconsidered – there is nothing new about meal kits, but the need for cooking skills and steep prices have not made this a regular choice for many consumers. There is no reason convenient and substantial meal kits that require little more than unpacking a container cannot be the next wave of meal kits.
Mindful Indulgence – according to a recent Culinary Visions® study, 58% of consumers surveyed have used the time they have had over the past year to make healthier lifestyle modifications. Yet 72% of those same consumers agreed that a little bit of indulgence would become a regular part of their routine.
The Specialty Food Association’s Winter Fancy Food Show is traditionally the first major industry forum of the year that attracts professionals in a wide range of retail and foodservice businesses. It is a unique opportunity to explore flavor trends and sample new products. Yet 2021 is beginning much differently than normal and this year’s virtual show was very different than the tasting experiences that characterize this business.
The Debut of Conference Beat Plus
Virtual connections have become a hallmark of the new normal for conducting business this past year and are likely to continue for some time. Our Conference Beat reports are evolving with the times so that we can continue to provide you with highlights of unique food business segments and share the latest original consumer research from Culinary Visions®. We hope to give you a glimpse of the developing new normal and a beat on new opportunities for your business.
Connecting with the Specialty Food Consumer
Millennials (ages 26-34) are the core specialty foods customers, followed by Gen Z (ages 18-25). Gen Z is the only demographic group to show an increase in purchasing in 2020 over the previous year, which bodes well for the future of the industry. According to the latest research from Culinary Visions®, 37% of consumers agree that meal kits have been a game changer for them, yet 74% say they are too expensive to be a regular choice.
Conscious Consumption
Pandemic conscious consumers are scrutinizing value more than ever especially when it comes to specialty foods they enjoy. Looking for larger sizes and premium private labels is part of the new shopping experience. These same consumers are very much in tune with the treatment of everyone involved in bringing the food they enjoy to them according to Culinary Visions® research. 79% want to know as much as possible about what they are eating from food sourcing to preparation.
Specialty Foods Business Outlook
Snacking has settled in as a way of life. According to the Specialty Foods Association more than half (53%) of consumers say they are snacking more than ever.
The plant-based movement has momentum and for the most part sales have not been adversely affected by COVID-19.
The focus on essential products and services has led to diminished innovation and SKU rationalization. However, consumers are coming to expect fewer choices in this new world. Only 40% say they are disappointed by the lack of variety available to them when they shop for groceries online according to Culinary Visions®.
Implications for Food Marketers
Tasting Experiences – are essential to connecting with customers in the food industry. High tech solutions to sample delivery and engaging on-line connections with experts are capturing the attention of buyers.
Indulgence Takes Many Forms – consumers are weighing in on their food pleasures noting indulgent treats and healthfully delicious fare among their favorites.
Conscious Capitalism – gains momentum with consumers raising their expectations for honesty and authenticity in corporate behavior and employee practices.
Contact info@culinaryvisions.org for fresh perspectives on food and culture.
Copyright Culinary Visions® (culinaryvisions.org) 2021
SIAL Paris (Salon International de l’Alimentation), the world’s largest food innovation exhibition that includes foodservice, retail grocery and food processing business sectors was a virtual experience this year. Even though there is nothing that can replace the personal interaction at this global conference, the virtual conference did not disappoint, with of-the-moment research and insight on the tumultuous world of the food business today. The theme of this year’s conference #Ownthe change invited food professionals to claim the change as their own.
New research was presented at the conference with updates related to the effect of the global pandemic. The Top Global Trends to consider include:
Consumers Want Things to Be Better — 73% of consumers have changed their eating behaviors in the last two years, very largely to opt for a healthier diet (70%), as well as to eat more locally and seasonally (53%), to choose safer or more wholesome ingredients (44%), and to respect the environment (37%). In a word, people want things to be better: better products, better for their health.
Diet As A Health Risk — dietary habits of consumers worldwide: on average, 70% of consumers consider that they have changed their dietary habits in favor of healthier ones, with figures as high as 83% in Spain and 81% in China.
Paying Attention to Ingredients
44% of consumers globally are paying more attention to ingredients. The figure rises to 50% in Russia, 56% in Spain and 61% in Southeast Asia. Depending on the country, up to 20% of consumers go so far as to stop consuming certain controversial ingredients altogether. This figure is particularly low for the United States (7%), the United Kingdom (8%), and China (8%).
Source: SIAL Food 360 Study
Me Versus The Planet – Consumers want to take care of themselves, but there is a growing understanding of what is right for the planet and the food system.
Proximity Versus Distance – Consumers are choosing to eat more locally and seasonally, yet increased use of delivery and distance purchasing is sometimes at odds with these choices.
Simplicity Versus Sophistication – Increasing interest transparency, minimal processing and packaging co-exists with interest in exotic flavors and a quest for new experiences.
Global consumer research conducted by Kantar identified 5 major insights:
GREATER EMPHASIS ON LOCAL
The Covid 19 crisis has highlighted some aberrations in the supply chain and dependence on the basics of life, with particular emphasis on those produced by agriculture. There is also a greater drive to protect household budgets.
NEW TRADE-OFFS BETWEEN SLOW LIFE
AND FAST LIFE
The lockdown had an immediate impact on food and diets, and is expected to become the new normal for some. It provided the opportunity to cook more, and to begin or develop vegetable growing as consumers take back control of what they put on their plates.
INCREASED AWARENESS OF SUSTAINABILITY ISSUES
The global population has seen the positive environmental effect of the economic slowdown. The result is a heightened awareness in favor of a more sustainable diet that shows greater respect for the environment, animal welfare and people.
A CLEARER SPLIT IN TRADE-OFFS BETWEEN ECONOMY AND PREMIUM
Tighter household budgets and more assertive choices favor brands offering the best guarantees.
A NEW IN-HOME /OUT-OF-HOME BALANCE
New patterns of remote working and continued global anxiety about the pandemic are having a negative medium-term impact on away from home consumption, balanced by a positive effect on in-home consumption.
Contact us at info@culinaryvisions.org or 312-280-4757 to learn about our latest consumer studies with pandemic-era consumers.
Copyright Culinary Visions® (culinaryvisions.org) 2020
This conference gathers leaders in agribusiness, food production, consumer products, government, and non-government organizations to explore key risks and opportunities shaping the global business of food. This year a virtual conference replaced the high energy conference that was characterized by spirited discussions among over 25 keynote-caliber speakers in an exhilarating and interactive one-day session.
The focus for food producers this year has been on employee health and safety to supply the unexpected and wildly changing needs of consumers worldwide. American food manufacturing facilities have raised already high sanitation standards to the point that food plants resemble healthcare facilities. The importance of social distancing in food plants is expected to encourage continued automation in production facilities. When employees go home, environments are inconsistent and leading manufacturers have increased their attention beyond the factory to support workers and their families.
One of the most heated debates at last year’s conference was between representatives of the dairy, beef, and plant food associations regarding product labeling and regulation. The point of view presented this year was notably one-sided with no speakers from the dairy or beef industry.
The global pandemic is driving awareness of health matters yet indulgence is here to stay. According to a recent study by Culinary Visions® (culinaryvisions.org) of more than 2,000 Covid-era consumers, 83% said they are looking forward to returning to healthier eating, yet 72% agreed that a little bit of indulgence was likely to become part of their daily routine.
At last year’s conference, the challenges facing big food companies were sobering. Today, time honored brands that have struggled to re-invent their appeal to consumers are working overtime to meet demand. Although the pandemic fueled disaster planning and a return to traditional comfort foods, this provided an opportunity for major brands to connect with a new generation of consumers. Big food companies are investing in marketing and innovation to continue to build meaningful value for future generations.
Cooking Confidence – Access to foodservice evaporated almost overnight, and the subsequent shift to retail food purchases is likely to be sustained as quick scratch products have increased consumer confidence in cooking meals at home. 81% of consumer participants in the recent Culinary Visions® survey agreed that their new normal included more dining at home.
Brands With Purpose Matter – Today’s consumers are relying on brands they trust for the products they provide and the responsible way in which those products are brought to market.
E-Everything – The impact of technology on every aspect of the food chain has been growing and the pandemic has accelerated this trend exponentially.
Contact info@culinaryvisions.org or 312-280-4757 to learn about new research on Covid-era Consumers
Copyright Culinary Visions® (culinaryvisions.org) 2020
The goal of this year’s virtual conference was to bring together leaders from a wide range of disciplines in the food industry for a robust conversation that challenged the status quo and fostered new insight. SHIFT20 was about so much more than ingredients and processing techniques—it was about a shift in thinking that brings the world better food.
Today’s consumers have adjusted their expectations for access to on-demand food at all times and places. They have driven a renaissance for many long standing brands that offer a flavor memory of simpler times. As consumers seek out their new normal, the desire for convenient comfort food is likely to remain.
Balancing Healthfulness with Mindful Indulgence
According to a soon to be released study by Culinary Visions® (culinaryvisions.org), more than 2,000 Covid-era consumers have re-evaluated or reconfirmed their desires for healthfulness and indulgence.
Seventy-five percent of those surveyed said that indulgent comfort food was their salvation in recent months, yet 83% are looking forward to returning to healthier eating. Seventy-four percent said they are now finding that healthy food gives them comfort. Yet, mindful indulgence is certainly here to stay. Seventy-two percent agreed that a little bit of indulgence was likely to become part of their daily routine.
Inspired to Cook
Faced with weeks of sheltering at home, many consumers cooked more than they might have previously for their everyday needs. When this group was asked to agree or disagree with the statement, “I do not like to cook,” 63% disagreed. In fact, 75% agreed that staying at home gave them a chance to explore cooking new recipes, and 76% acknowledged that cooking at home inspired them to learn more cooking techniques.
Finding Comfort at Home
As in-restaurant dining begins to open up, consumers still feel some hesitance to dine outside their homes; 81% of consumer participants in the Culinary Visions® survey agreed that their new normal included more dining at home. With this level of hesitancy toward eating out, retailers have the opportunity to meet the needs of consumers who are looking for ways to enjoy variety and prepared meals within their own kitchens.
The drive to minimize packaging has taken a shift in focus as consumers seek safety above all else in the food and beverage items they purchase.
Brands Matter – reliance on trusted brands has become more important than ever. According to Innova Marketing Insights, 56% of global consumers said the story around a brand influences their purchase decision.
Transparency Feeds Trust – easy access to information builds understanding and trust of new technologies that make food better and more nutritious.
Feeling Good – consumers want to feel good about what they eat while consuming what is good for their bodies and the world around them. Better for you, ethical and community engagement continue to trend and show no signs of slowing.
Fresh ideas were presented in December 2019 and January 2020 at two conferences focused on foodservice opportunities for the fresh produce industry. Culinary Visions® participated in a panel discussion on Menu Innovation at the New York conference and Y-Pulse® presented research titled, Connecting with Gen Next Away from Home.
Vegetable-centricity has changed the perspective on menu development. Today’s leading menu developers are looking at produce in the center of the plate and using protein – animal or vegetable – as the enhancement.
Flavor & The Menu magazine previewed their 2020 trend forecast at Ideation Fresh with produce centric menu stars.
Vegan Cool – the benchmark of a rising star chef is becoming their innovative preparations of vegan menu items that are just as cravable for carnivores as vegetarians and vegans.
Root Vegetables – gaining attention paired with fresh, creamy burrata cheese or used in seasonal menus featuring root to stem cooking.
Watermelon is Having Its Moment – as a replacement for tuna in poke bowls, watermelon “ham” and watermelon burgers are making diners think again about one of summer’s favorite fruits.
Cauliflower Can Be Anything – cauliflower pizza crust, riced cauliflower and cauliflower tots are proving the mainstream versatility and appeal.
Beyond Beyond Burgers – although plant based manufactured “meats” are in the news, there is tremendous burger innovation with black beans, beets, sweet potatoes & kale that can be prepared in the kitchen rather than the factory.
Baby Vegetables – delicate and delicious, offering gourmet appeal and endless versatility.
Pastabilities – the varieties continue to expand on convenient vegetables, cut and formed to offer low calorie, gluten-free options to traditional pastas.
Fermented Foods – bold, often polarizing flavors with functional benefits like detox, unwind, de-stress or energize continue to draw enthusiasts.
Right Size Bowls – this mainstream trend is taking a new turn with curated combinations of mini bowls attempting to capture a share of snack business and appeal to a wide range of lifestyle diets.
Y-Pulse® research presented at the FreshStart Conference noted that Gen Z consumers have a lot of confidence in the kitchen. They are watching food programming on traditional and digital media and creating their own content. According to Y-Pulse® research 44% of 15-18 year olds and 30% of 8-14 year olds say they are the best cook in their house.
Sustainability Moves to CSR – Sustainable practices have become ubiquitous and no longer differentiate purveyors. Corporate Social Responsibility (CSR) programs and initiatives are now differentiating manufacturers with their customers.
The Next Generations of Foodies – Young consumers are eating more like adults than previous generations. The Kids’ Menu is rapidly becoming a thing of the past.
Lifestyle Nutrition Is Influencing Trends – Catering to lifestyle diets is becoming second nature to successful restaurants and retailers.
The Private Label Manufacturers Association (PLMA) is the perfect show to review at the end of the year because it provides a glimpse into which trends spotted through our research and attendance at all of this year’s shows and conferences are becoming mainstream products. The show continues to grow with 1,500 exhibiting companies from 40 countries and 25 international pavilions. A special feature of the show, The Idea Supermarket, showcased 468 new products.
Cannabidiol (CBD) was prominently featured in the non-foods section of the show in health, wellness and personal care products. Although this category will continue to grow, there was little evidence of it in the food and beverage section of the show. A recent study by Culinary Visions® of 2,000 consumers identified the following important issues related to mainstreaming of food and beverage products made with cannabis ingredients:
PLMA is the place to spot product categories with momentum to become mainstream.
Plant Based Foods – This category includes plant based meat substitutes as well as pastas, snacks and a wide range of dairy products.
Pizza – Perennially a popular product at this show, more options with vegetable based and gluten-free crusts were on display.
Natural and Organic – From condiments to prepared entrees, it’s common to find these options in many product lines.
Free-From and Fortified – Products free from ingredients like allergens and artificial ingredients were as common as those fortified with functional ingredients.
International Cuisine – Countries in the broad Mediterranean region received the most attention.
Foods from Italy dominated the international pavilions with 57 exhibiting companies presenting food and beverages. Italy’s dedication to the private brand business was evident from the size of the delegation at this show that was significantly larger than at restaurant and specialty food shows earlier in the year.
Enhanced Variety – More varieties of pantry staples like flour, sugar and mustard seen at the show appeal to today’s more food conscious consumer.
Consumer Trust – The growth of trust in private brands often relates to the retail store, chef or celebrity behind the brand.
Favorite Mash Ups – Popular flavors in unexpected forms like pancake and maple syrup dessert bars add new appeal to favorite foods.
Members of Les Dames d’Escoffier International (LDEI) convened in Nashville to taste, explore and debate the hot topics and latest trends in the food, fine wine and hospitality industry. The exclusive 2020 Trends report was released at this meeting, which is highlighted in this report.
Established & Growing – Plant-based menus, Pop-up/Experiential and Chef Driven Fast Casual
At its Peak and Losing Steam – Food Trucks, Small Plates, Hyper-Local and Lifestyle Diet Menus
Emerging – CBD Menus, Upcycling, Cashless and Cash-free
Making a Come Back – Family Friendly, Food Halls, Reimagined Small Plates
According to a recent study by Y-Pulse® (ypulse.org) look for the emergence of a new segment of the foodservice industry “marketplace fast casual” driven by the demands of younger consumers and shaped by the popularity of farmers markets and food halls.
The most influential parts of the world on the American food scene today were identified as: Regional Mexican, Latin America and South East Asia. In the next 3 to 5 years, look for North and East Africa, The Balkans and Caucasus.
Many of these regions focus more on vegetables and grains and introduce unconventional varieties of fruits and vegetables. Smaller, flavorful portions of meat are seasoned with more herbs and spices.
Travel was identified as the number one source of culinary inspiration by those participating in the study. As global travelers seek out more undiscovered parts of the world, expect to see a direct correlation between emerging tourism areas and the popularity of unique flavors or specialty foods characteristic of their cuisines.
Catering is becoming a global party often featuring small stations with international foods and chefs and home cooks preparing foods very personal to their heritage.
The consumer’s never-ending quest for a healthy and sustainable lifestyle is expected to drive awareness and concerns regarding food waste and environmental impact. Anti-inflammatory spices like turmeric found in Southeast Asian cooking are also gaining a wider audience.
Although there is constant news about new superfood trends, the study identified popular and widely available foods as most likely to appeal to the mainstream consumer: blueberry, avocado and salmon.
Modern cooking methods expected to make cooking more appealing to consumers include air frying and instant pots with microwave falling to the bottom of the list.
Expect Gen Z to play an important role in food and cooking in the following areas:
Sophisticated & Adventurous – fearless exploration of new foods and flavors.
Health Conscious – a healthy body and a healthy planet are both important.
Environmental Focus – belief in supporting sustainable food practices with their purchases.
Demand Transparency – technology savvy since birth, they know how to seek out the information they want.
24/7 Culture – expect no-compromise, convenience and customization on demand.
The Wall Street Journal’s Global Food Forum exclusive conference gathered leaders in agribusiness, food production, consumer products economics and government to explore key risks and opportunities shaping the global business of food.
25 speakers and 13 journalists discussed, debated and enlightened the audience on trends that are transforming the food business in this exhilarating and interactive one day session.
Insurgent brands with innovative products and disruptive cultures are changing the nature of the food industry. Big food companies are alternatively exploring ways to create greater agility in the innovation process to build value of time honored brands and exploring when acquisition is the right strategy.
Global innovation must respond to local cultures. Although there are global trends in consumer desires, the tactical execution of products is most successful when focused on the needs of smaller geographies with unique taste and flavor preferences. Success is increasingly found in speed to market as opposed to long-term research and development trying to create products with global appeal.
Millennial Parents Driving Snacking Culture
CEO Dirk Van de Put of Mondelez shared insights on the global snacking culture, pointing out that eating 7 smaller meals or snacks has become the norm in modern households.
He also pointed out that the global market for snack foods is 80% indulgence, 20% health and wellness, no matter what their in-depth research tells them. When defining healthful snack products, 33% of consumers want natural, clean label and simple ingredient products; another 25% want what they define as permissible indulgence.
One of the most heated debates at the conference was between representatives of the dairy, beef and plant food associations regarding product labeling and regulation. Yet in a free market environment, consumer demand and the realities of retail merchandising are compelling retailers to expand the offerings in their meat and dairy cases with additional varieties and alternatives in many product categories.
Consumers expect to have it all – Products that offer indulgence with healthful characteristics feed the desires of today’s consumers at home. Healthful, delicious, accessible and sustainable menu offerings are driving foodservice.
Consumers are savvy – Marketing claims that create confusion or obfuscate facts are not well received by today’s consumers who believe they are smart enough to know what they are buying and are able to read an ingredient label when they need to know more.
Technology changes everything – Technology impacts every aspect of the food chain and is expected to continue to do so in order to feed the 50% increase in demand for food expected by 2030.
Three pandemics: obesity, malnutrition and climate change represent the global syndemic that affects most people in every country and region of the world. Corporate responsibility was discussed and challenged by speakers who passionately made the case for scalable solutions rather than small scale programs that were well intentioned but executed without sensitivity to local cultures and circumstances.
The National Association of Convenience Stores (NACS) Show attracted nearly 23,500 visitors. Industry professionals converged in seminars and on the show floor to see the cool new products and learn about trends in the convenience retail business.
A newly released report from Y-Pulse (ypulse.org) highlighted top trends driving consumers to convenience retail operations.
Healthful and Delicious
Young consumers are accustomed to making food and beverage choices without making sacrifices. Gen Z and younger Millennial consumers agree that they shouldn’t have to try too hard to eat healthy; 86% state that they expect healthy food to taste delicious too. Most importantly, they’re willing to pay a premium price to get what they want.
Everyday Elevated
Unique, high-quality fare continues to delight and attract young consumers. Young consumers regard convenience operations as great places to expand their tastes with 63% stating that they like to try new items when purchasing food at convenience stores.
Made for Me
Young consumers value their time, but when a menu item is customizable, this individualistic generation is willing to put their fast-paced lives on pause. 86% stated they would be likely to order menu items that they can customize, and 83% said they are willing to wait for a customized sandwich rather than buy a packaged one.
Protein Power
Squeezing extra protein into their diets is a high priority for many of today’s young consumers. 66% said that eating a high-protein diet is important to them, and 82% say that they love meat.
Tried and true and trendy were on display with cool new products that debuted at this show.
Balancing Healthfulness and Indulgence – When it comes to convenience retail, there is room at both ends of the spectrum for breakthrough products that appeal to convenience retail consumers.
Elevating Everyday – Convenience retail is becoming a destination stop for many consumers craving specialty and gourmet products on the go. Manufacturers are touting culinary and R&D expertise. Value is defined by satisfaction, not
price alone.
Powered Up and Pared Down – Today’s consumers want more in and out of products they enjoy on the go. Products with extra benefits like protein, vitamins and super-ingredients as well as less sugar, fat and artificial ingredients appeal.
The American Culinary Federation (ACF) is celebrating its 90th year and met in Orlando for its annual conference this year. ACF is the largest professional chefs’ organization in North America, comprised of more than 15,000 members. The organization is considered the leader in offering educational resources, training and accreditation to enhance professional growth for all current and future chefs and pastry chefs.
A global trend survey done by Les Dames d’Escoffier International (LDEI) was presented at the conference by Sharon Olson, Executive Director, Culinary Visions and board member of LDEI during a panel discussion with six chefs from diverse culinary backgrounds. Major topics of discussion included:
Mediterranean Flavors – these dishes, known for healthfulness, are expected to grow in popularity. Expect more exotic flavors from North Africa and the Middle East to gain attention on menus.
Street Food Culture – affordability, convenience and cultural exposure are driving the growth of this portable culinary pleasure.
Plant Power on the Menu – expect health and lifestyle trends to encourage more consumption of fruits and vegetables with smaller portions of meat and amped up flavors.
Indian Spices – as exploration of Asian cuisines continues to fuel menu exploration, Indian spices and dishes are moving closer to mainstream appeal.
Light Footprint Living – growing consciousness among consumers of all ages is fueling behavioral shifts to less waste and more sustainable living.
Trend Setting Tables – tableware that compliments the menu, from rustic fare to durable fine dining ware, was on display. There was also great attention to glassware to compliment signature cocktails and beverages.
Tools of the Trade – a personal selection of knives continues to be important to chefs. There was interest in the latest foodservice equipment that suits the diversity of the
modern menu.
Slow Food in The Fast Lane – there is no doubt that convenience drives much of foodservice, yet consumers have high culinary expectations. Exhibitors were featuring a wide range of premium ingredients including, meats, cheeses and spice blends to fuel diverse menus and high volume feeding.
Inspiring The Next Generation – Culinary educators and students are interested in engagement with manufacturers and suppliers for inspiration.
Culinary Inspiration is Immersive – Chefs want to be connected and explore first hand. According to the LDEI survey the top three places professionals look for inspiration are travel, cookbooks and farmers markets – internet and social media ranked fourth.
This family vacation destination and mega-chain restaurant dominated city welcomed leaders in the dairy, deli and bakery business to learn about the latest products and opportunities. Keynote speakers focused on personal and professional growth.
New retail formats like Amazon Go stores with limited staff and no cashiers put pressure on new products and innovative packaging to stand out and sell themselves to convenience driven consumers.
Elevated Everyday Catering – Unique and unexpected offerings add imagination and excitement to home parties like sushi cakes and dessert charcuterie.
Bento Boxes Liven up Lunch – Fresh ingredients and elegant composition make bento boxes appealing to adults and children who crave a fresh experience for an everyday meal.
Grocerant Evolution – Turnkey, stand alone themed concepts that offer ready to eat, ready to heat and all options in between are “evolutionizing” grocerants.
Sweet and Savory – These flavor combinations are endlessly tempting like sweet and savory waffles with toppings that serve up all day satisfaction.
Visual Branding – Retailers are taking tips from restaurants that create food items to be photographed.
Customizing Lifestyle Diets – As the awareness of individually customized nutrition programs grows, consumers are becoming more mindful of their food choices.
Life in Balance – 61% of consumers in the US and several western European countries reported they use physical activities to balance their food indulgence.
Ingredient Focus – More than half (59%) of consumers in the same study limit certain ingredients in their diets.
Conscious Choices – The quest for clean ingredient statements continues. 75% of consumers said that eating less processed foods is important to them.
(Source: Culinary Visions Global Study 2019)
Reputation is everything to draw new customers and keep loyal customers, especially for deli operations. 88% of consumers said a retail store’s reputation was important when buying fresh foods according to a recent Culinary Visions® study.
Build More with Less – Products and packaging that allow operations to build menu offerings quicker and with fewer ingredients are in demand.
Small Brands Reaching Big Audiences – Modern marketing techniques and consumer acceptance of e-commerce give niche products and start-ups a boost.
Private Branding – Private labels are considered specialty brands by consumers and often with a higher value perception than national brands.
Techniques that Sell
The National Restaurant Association (NRA) celebrated the 100th anniversary of its trade show, International Foodservice Marketplace, where over 2,300 exhibitors from around the world showcased their products to over 65,000 foodservice professionals.
Restaurant industry sales are projected to total $863 billion in 2019, which is equal to 4 percent of the US gross domestic product. In total, the restaurant industry has a 51% share of the food dollar.
Products for Every Consumer: From luxury products to plant-based, showcased products included: vegan breakfast sausage, gluten-free pizza crust, beer-infused dough balls and portable mini fudge-dipped cheesecakes.
Ingredient Innovation: Noodles made from seafood, coconut-based gelato and plant-based burgers are just a few examples of food items being made with non-traditional ingredients.
Smarter Equipment: Innovations included a wash basin for bars with settings that can be adjusted through an app and robot food runners.
Breakthrough Safety Innovation: A new hand scanner with facial recognition offers a quick and easy way for employees to check their hands for indicators of food borne illness.
Upcycling Advances: Food byproducts created from the manufacturing process are being used as ingredients in finished foods, like a soy fiber cookie made from soy milk byproducts.
CBD and cannabis-infused food is predicted by the National Restaurant Association to be the hottest trend to hit restaurants this year. According to a recent Culinary Visions® report on CBD & Cannabis-infused products, 42% of respondents ages 21-34 prefer products that are infused with only CBD and not THC.
High volume, small footprint and high tech innovations were prevalent among award winners this year, including an automatic cup sealer and a robotic smoothie system capable of producing hundreds of items an hour.
Green is still Growing: There continues to be an increase in green and sustainable products. Non-plastic straws, edible utensils, disposable plates and compostable plastic bags highlight the industry’s commitment to using sustainable products.
V-Commerce: Voice enabled commerce is the latest wave of technology enabled convenience.
Simple ingredients: Manufacturers are promoting products that have ingredients consumers easily understand. Even alcohol has become cleaner with claims of no added sugar, gluten-free and simple ingredients such as rose and chamomile.
International Foodservice Manufacturers Association (IFMA) announced an alliance with the Specialty Food Association that is a collaboration to represent mainstream foodservice manufacturers and specialty food suppliers.
The Sweets and Snacks Expo drew more than 15,000 industry professionals and 800+ exhibitors, 200 of which were there for the first time. Buyers represent supermarkets, mass merchandisers and specialty retailers looking for innovations that drive business success.
$1.8 billion in new product launches last year joins the $51 billion in snacks and $36 billion in confectionery retail sales. New products account for nearly double in these categories compared to overall CPG.
2 for 1 – two flavors in one package were plentiful at the show, with duos, duets, and double drizzled products abounding among both sweet treats and savory items.
Crunchy Satisfaction – more companies are touting their textures with monikers like “hard bite” chips, “epic crunch” baked crackers, “frittle,” a fudge-like brittle, tempura seaweed crisps, multigrain snack puffs, snack mixes combining nuts with crunchy bar pieces, and the “best in show” award going to sour crunchy worms with a candy-coated shell.
Sugar Reduction – sugar is now part of the cadre of ingredients on the “free-from” avoidance list for consumers. Suppliers in multiple categories from candy to beef jerky hyped up their sugar-free or –reduced items, as well as those free from sugar alcohols.
High Protein Meat Snacks – everything from breakfast bars to meat snacks packed in the protein, with new jerky flavors like pineapple chili and sweet habanero. Biltong, a thicker version of jerky cured with vinegar was also prevalent.
Whole Fruit Snacking – more suppliers debuted snacks made from whole foods, not juices or concentrates. Think nothing-but-fruit roll-ups, leathers, chewy dragonfruit chips and many blends of freeze-dried fruits marketed toward kids.
Chocolate – covered everything from dry-roasted chickpeas to gummies. Ethically-sourced continues to be a niche.
Brand Licensing – manufacturers are teaming up with well-known brands to create flavors that emulate popular items, like Tony Roma’s chicken jerky, Jack Daniels pound cake, and Guiness stout cake with toasted barley to round out the flavor.
Bulk Vending Technology – a new premium vending machine with glass front and touchscreen allows consumers to mix and match flavors and choose the size of their snack, without the risk of contamination from traditional bulk bins.
According to a recent Culinary Visions® study, 87% of consumers say they want to get more vegetables in their diets. Still, 82% of all consumers surveyed said they love meat. This trend continues to proliferate and is expected to affect all aspects of the industry.
Consumers are redefining the role that snacks play in a balanced lifestyle. A plethora of new snacks were showcased with the aim of helping consumers increase their vegetable intake, with products like consciously crunchy puffs infused with spinach, turmeric, and cauliflower. Vacuum-fried crudites were a blend of okra, broccoli, and pumpkin. Single serve 20-calorie packs of vegetables included herb-marinated artichokes, asparagus and green beans.
Snacks as Ingredients: Suppliers are encouraging new ways to use snacks as toppings, for baking, for smoothies and cocktail garnishes to enhance their product versatility stories.
Paralysis of Choice: Manufacturers are capitalizing on consumers being overwhelmed by too many choices with products where it’s possible to create multiple flavor combinations within a single product or package.
Simple Ingredients = Healthy: Products with no additives, no artificial colors, certifications of all types, and a minimalist approach to ingredient decks are creating a new category of “better than junk food” that consumers equate with good health.
Treats to Fit a Lifestyle: Snacks to fit wellness diets are increasingly on-trend, with many ways to communicate on pack, through brand colors, textures and names signifying simplicity and purity.
SIAL Canada is the largest North American Innovation show that focuses on insight and inspiration for companies dedicated to the food and beverage business. It is one of eight exhibitions developed to extend the reach of SIAL Paris which is widely known as the global forum of food innovation.
Segment fusion has driven the emergence of specialty food operations that offer the appeal of a gourmet shop in a convenience format spurring innovation in traditional outlets. Chef driven fast casual restaurants continue to challenge table service restaurants with destination flavors consumers crave.
Value: Americans and Canadians agree that receiving a great value is a point of pride—and value is not necessarily the lowest price.
Delight: North American consumers are unwilling to forego enjoyment or deliciousness for healthfulness.
Healthfulness: Interest in health has not wavered over many years and is expected to escalate with aging, take-charge Baby Boomers.
Convenience: Modern lifestyles and the consumer’s unwillingness to make tradeoffs have driven innovation in retail packaging and fast casual.
Trust: Brand trust is essential for food manufacturers, and is driven by customer desire for transparency of production processes and product origin. Consistent pricing across channels and straightforward language in all communication is also necessary.
Asian and Mediterranean flavors continue to dominate, yet more exotic and challenging flavors from all regions are finding favor to feed the demanding palates of modern consumers.
50 international pavilions were represented with Italy as the country of honor at this year’s trade show. Show attendees represented over 60 countries.
Consumers globally are taking more of a holistic approach to health. In a recent Culinary Visions® survey, 61% of consumers said they use physical activities to balance their food indulgence. When it comes to food choices, 75% said eating less processed food is important to them and 59% said they are ready to limit, but not eliminate certain ingredients.
Authentic and Unpretentious: Products and companies that connect with consumers’ values are in demand.
Gen Z Influencing Trends: As members of this generation grow up, their influence is driving interest in international foods and technology enabled experiences.
Ingredient Insight: Canadian consumers lead the way with nationwide legalization of cannabis last year, and wide ranging exploration of functional ingredients.
Both ends of the spectrum from minimalist to luxe
New in 2019: F&B Start Ups and Cheese
The Research Chefs Association (RCA) conference is where new product developers, food scientists and R&D chefs meet to explore, debate, and inspire each other with ideas and techniques that will drive menus and product development in the years to come.
It is important for manufacturer and operator brands to align with consumers’ personal values. More than 80% of consumers have visited a restaurant or retail food establishment for the first time because they perceived that their values aligned with the brand.
Plant-dulgent – consumers want to eat something they feel good about and that tastes delicious. The majority of plant-based consumers are not counting calories, evidenced by trending indulgent plant-forward concepts; it’s about making a better choice for the world.
“Authentic” Falling out of Favor – the term authentic is exclusionary and the distinction between local and global food is blurring. Think kimchee made with locally-sourced ingredients.
Middle Eastern Flavors on the Rise – Levantine cuisine from countries like Cyprus, Jordan, Lebanon, Syria and Turkey are becoming more mainstream, with baba ganoush eggplant dip, kibbeh blended meat and grain patties, and spices like zaatar and sumac growing.
Wellness Personalization – the era of food that makes consumers feel good is giving rise to uber-personalization with DNA-diets on the horizon, which tell users what to eat based on a blood sample, plus tips on exercise and skin health designed specifically for their DNA makeup.
Digital Menus of the Future – menu customization is being driven by artificial intelligence, where algorithms are making decisions for us. It is predicted that digital menus will populate choices based on dietary concerns and flavor preferences of user profiles, with the next generation of automation coming from smart appliances that offer up recipes based on what’s in the refrigerator, order groceries and adjust oven temperatures remotely.
Cannabis-infused food and beverages are picking up momentum as legalization expands, and cannabis compound callouts like CBD and terpenes are emerging. A recent Culinary Visions® consumer study found trust and traceability are top issues related to food and beverage products made with cannabis ingredients. The survey of 2,000 consumers found that 45% would trust products commercially made to be safe.
Redefining Authentic Ethnic – honoring a heritage is becoming a more accepted way of marketing ethnic flavors and cuisines, allowing flexibility for a modern concept-specific twist.
Safe Experimentation with New Flavors – to make an LTO exciting, operators can add one ingredient from the inception phase of the trend cycle. QSR LTO’s are often ubiquitous builds with a sauce or topping that brings consumer interest to get a taste of what’s new and trending.
Processing as Intellectual Property Safeguard – savvy product development may include a new way to think about ingredients like natural flavors, colors, and modified starches – since it’s so easy for private label or a competitor to knock off clean label products, these ingredients could help protect formulations.
Robot technology that has been in CPG for decades is now being used for repetitive tasks at QSR, increasing throughput based on labor costs, consistency, and food safety. Some examples include 3-minute wok-cooked bowls using robots, pizza delivery units where the roving robot is the restaurant, with no real estate and just one employee per unit, and a bot assembly line that builds burgers to order.
The Specialty Food Association’s Winter Fancy Food Show is the first major industry forum of the year that attracts professionals in a wide range of business segments including: specialty and gourmet retail stores, supermarkets and foodservice operations. Unique features of the show include special areas dedicated to start-up ventures.
Customer Connections – technology enables, but cannot replace experiences with food and purveyors who are passionate about their products.
Meal Delivery Shakeout – consumers’ desire to dine out at home is driving innovation in delivery, grab and go and meal kits as suppliers struggle to find sustainable profit models.
Responsible Sourcing – 62% of consumers said that they seek out restaurants that offer responsibly produced foods on their menus in a recent Culinary Visions® study.
Light Footprint Living – Barely there and edible packaging appeals to consumers who are concerned about the environmental impact of packaging.
Vegetable Centricity – The veg-centric movement continues to gain momentum even with carnivores seeking more and more interesting vegetables in their diets.
Fashionably Functional – whether it’s the allure of the forbidden with cannabis ingredients or the satisfaction of golden lattes made with turmeric, food and beverages with medicinal benefits are all the rage.
Unabashed Indulgence – over the top confections promoted the unique quality of their ingredients and recipes appealing to today’s consumers who want to balance their own choices of healthfulness and indulgence. A recent Culinary Visions® survey found more than half of consumers prefer not to see calorie counts on menu items.
Childhood Memories Driving Adult Choices – Birthday cake flavored organic cotton candy was made for grown up kids.
From Mundane to Modern – Everyday foods like cauliflower are showing up in new and exciting formats like pizza crust, tortillas and stir and go quick meals in a cup with international flavors like Peruvian Ceviche, Moroccan Harissa and Indian Curry.
More than 30 countries showcased their food and culture, including 16 major pavilions. The largest were Italy, Japan and France. The Philippines, Mexico and Peru continue to build interest, and Cambodia appeared on the culinary scene.
Conscious Capitalism – consumers expect honesty and authenticity in corporate behavior and employee practices.
Global Comfort Foods – global flavors have become so widely enjoyed that they are finding their way into modern comfort classics.
Lightning Fast Response Required – as culinary lifestyles have replaced diets, desired products and ingredients are changing quickly; this behavior requires food producers to be in constant search of what’s next.
U.S. specialty food sales are estimated at $140.3 billion, up 11% since 2015. The top 5 growth categories are: water, rice cakes, ready to drink tea and coffee, jerky and meat snacks and shelf stable cream and creamers.
Gen Next − 79% of consumers 18-23 purchase specialty foods. – Specialty Food Association
The New York Produce Show and Ideation Fresh Foodservice Forum brought together thought leaders in the domestic and international produce business with leading retailers and restaurateurs to explore what’s hot now and what’s on the horizon for fresh food. This year’s conference focused on the unique perspectives of different demographic groups related to fresh food and produce.
A new study by Culinary Visions® presented at the conference noted that more than 80% of consumers of all age groups consider locally sourced foods to be the freshest.
Vegetable Candy – conveniently packaged grape tomatoes, branded “handy candy”, make it easy to grab and go with a healthy snack.
Fresh Veggie pastas – butternut squash rotini, kohlrabi linguine and sweet potato fettuccine offer chef-inspired cuts, low calorie and
gluten-free options.
Bold Beverages – made with fruits and vegetables, these beverages are setting out to replace energy drinks with benefits like detox, unwind, de-stress and energize.
Big and Little Bento Boxes – individual snacking or large parties, put vegetables front and center both everyday and for special events.
Nourishing Bowls – with curated mixes of fresh produce, they are filling the desire for endless varieties of bowl meals served hot or cold.
Gen Z consumers are watching food programming on traditional and digital media. According to Y-Pulse® research 56% of 15-18 years and 39% of 8-14 year olds try to cook some of the meals they have seen in short-format “Tasty” style videos.
55+ consumers continue to wield their purchasing power. According to Culinary Visions® 87% would like to get more produce into their diets and 36% enjoy dining at restaurants in trendy areas.
Omnivores enjoy veg-centric food. Vegetables are moving to the center of the plate, but meat still plays an important and satisfying role for the vast majority of consumers.
Open kitchens cue freshness. Vegetable centricity is driving restaurant design with fewer freezers and open kitchens. When consumers see restaurant kitchens with lots of fresh prep, it enhances their fresh perception of the restaurant’s food.
Convenience Versus Flavor. Younger consumers, 18-34, are more willing to sacrifice flavor for convenience when making food decisions on the go, according to a new study from Culinary Visions®.
Trend presentations at the conference suggest that the next new vegetable may be a time honored favorite that has been taken for granted – cabbage, carrots, cauliflower – reinvigorated with bold cooking and preparation methods. Examples include: roasted cauliflower steak, carrot tartare and charred cabbage wedge, served warm.
The Private Label Manufacturers Association (PLMA) show showcased more than 1,400 suppliers representing almost all consumer product categories, including fresh, frozen, and refrigerated meals, snacks, and beverages available to retailers and wholesalers for private label, store brands, and co-branding. The PLMA is the perfect show to review at the end of the year because it provides a glimpse into which of the trends spotted through our research and attendance at all of the other shows and conferences of the year are becoming mainstream products.
Tantalizing Textures – layers of flavors and multiple textures in captivating convenience
food options
Enlightened Indulgence – free from claims dominated labels in many product categories; nutrient-dense, protein-packed snacks fed the grab-and-go market
Handcrafted, Small Batch Specialties – handmade desserts in a glass that appeared pastry chef inspired and made to order
The Heat is On – Asian foods with hot, spicy, and challenging new flavors were packaged in single-serve portions
Old Favorites, New Forms – ready-to-drink Italian ice cream positioned as a contender in the luxury beverage category
Global Flavors – international exhibits were larger and more extensive than those seen at many of the foodservice trade shows this year
This show is known for its abundance of pizza manufacturers and this year both ends of the healthful and indulgence spectrum were well represented – numerous cauliflower and vegetable crusts as well as 5 meat stuffed crust pizzas.
This show is known for its abundance of pizza manufacturers and this year both ends of the healthful and indulgence spectrum were well represented – numerous cauliflower and vegetable crusts as well as 5 meat stuffed crust pizzas.
Innovation Pipeline – speed to market, quality and value are the three big drivers for continuous private label product introduction.
Convenience Takes Many Forms – from convenient portion sizes and recipe flexibility to reusable to-go packaging with utensils built into the lid and single serve packaging for meals, snacks and toddler food.
Premium is Often Clean, Sustainable – consumer demand for mindfully produced products with natural ingredients is becoming the point of entry for premium products, along with a premium price tag.
Social media chatter included:
SIAL Paris (Salon International de l’Alimentation) is the world’s largest food innovation exhibition, with more than 7,200 international exhibitors from the food industry and 160,000 attendees over five days. Every two years, the expo serves as a source of inspiration for the world food market, where leaders in foodservice, retail grocery and food processing enterprises come to present their latest innovations and predict future industry trends.
Among legacy products in the international pavilions, there were a number of on-trend new products that connect with consumers’ lifestyle demands.
Single Serve Convenience – individual packs proliferated, including freeze-dried guacamole made to be reconstituted with water, and grab & go ready-to-eat kid’s meals with organic grains and separate sauces packaged similarly to yogurt with mix-ins.
Healthier Snacks – snacks came in an array of formats and shapes puffed with air to make them lighter, with curls, wheels, rings and stars being popular; flavors included cauliflower puffs, pomegranate crisps and Thai curry bean chips.
A Bevy of Functional Beverages – there were many ways consumers could imbibe to attain their goals, from “lifted” teas that bring calm, harmony and wellness, to flavored waters, aloe drinks, and kombucha that deliver energy, anti-inflammatory benefits, memory retention, immune system boost or contain protein or amino acids.
Sustainably Sourced – new Japanese responsibly-farmed fish and harvesting processes preserve the texture and flavor of yellowtail and scallops for sustainable sourcing.
”Free-From” Proliferates – products like lactose-free dairy, gluten-free, preservative-free, and no artificial colors were widely available, often with marketing language like living free or being free.
Eco-friendliness is evolving into zero-waste, from edible straws to reusable bottle caps and some with marketable benefits beyond waste reduction, like the pizza crust with improved healthfulness using local spent grain, beer wort and yeast.
A new global consumer study from Culinary Visions® found that 87% of consumers, including those from France, Italy, Germany, Great Britain and the U.S., care about the quality of ingredients in their meals.
Think Globally, Connect Locally – suppliers are working toward meeting consumer ideals and lifestyle choices, with more natural foods, clean label and functional benefits becoming mainstream the world over.
No Alternative to Innovation – innovation is needed to find the right positioning in developing markets to find growth drivers and to create value in mature markets. It is estimated that half of the food products that will be on shelves in the next five years do not yet exist.
Trust Your Gut – identifying and harnessing the role of gut microbes in diet-related health conditions will be key to product development in the coming years.
Twitter chatter included:
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Members of Les Dames d’Escoffier International (LDEI) convened in Seattle to taste, explore, and debate the hot topics and latest trends in the food, fine wine and hospitality industry. This year the group released their first annual global trends report.
The 2018 LDEI trends survey revealed:
Established & Growing – Chef-driven fast-casual, Farm-to-table, Family friendly
Emerging – Dog friendly, Upcycling, Hyper-local
Losing Steam – Buffet, Member only, Food trucks
Modern consumers appreciate healthfulness integrity and sustainability and they are willing to pay a premium for it. According to a recent Culinary Visions® study 69% of consumers surveyed don’t mind paying extra for healthy snacks.
As it becomes increasingly difficult to wow guests who have seen it all, successful caterers are striving to create great experiences as well as great food. Some trending techniques include:
Food stations spread around the room or venue, rather than large buffets.
Gracefully pared down budgets are driving smaller venues, bite size portions and unique destinations.
Participation and interactivity where guests take part in the action of customizing their choices.
Creativity at the bar is as important as creativity with food where parties are featuring mixologists, bourbon pairings and tequila tastings.
Fed by consumers’ desire to have it all, chef-driven concepts that are inclusive, comfortable and affordable with a bit of an upscale environment are thriving.
2018 is expected to be a year of culinary discovery, emerging flavors include:
Sour – Citrus, Vinegar
Bitter – Broccolini, Matcha
Simple Sweet – Vanilla, Dates, Plums, Figs
Exotic – Harissa, Turmeric, Za’atar
International Flavor Trends – look to the Mediterranean, Latin America and the Middle East in the next year.
Healthy & Sustainable – expect consumers to pay more attention to overall wellness in their lifestyle and sustainable living.
News Cycles & World Dynamics – food trends are influenced by newsworthy places in the world and immigration patterns.
Undiscovered & Authentic – food trends can be linked to travel trends and consumers are interested in less travelled destinations and authentic experiences.
Twitter chatter included:
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Every year the National Association of Convenience Stores (NACS) Show attracts more than 23,000 industry professionals who are there to connect, exchange ideas, and spot the hottest new products slated to reach the convenience store market within the next year.
Sparkling Hydration – bubbly flavored waters came in a plethora of flavors, such as watermelon, dark Morello cherry and mandarin passionfruit, and some packed extra energy with extended-release caffeine
Packaged Protein – products that pack a protein punch were abundant on the show floor, from mushroom jerky and dairy-free yogurt drinks to many iterations and flavors of meat jerky, like mojo, ghost pepper, pulled pork and sweet Italian sausage sticks
Incredible Eggs – new flavors and bold colors brought renewed interest to pickled and hardboiled eggs, with flavors like beet-brined, buffalo-style and mustard
Getting Warmer – updated warming and holding equipment makes foodservice operations turnkey with controls for humidity, temperature and multiple timers
Poppable On-the-Go Indulgence – easy to eat formats of household favorites were prominent among new exhibitors, such as authentic crispy cheese curds, ready-to-eat “raw” cookie dough, brownie bites with icing dippers, and other small format bites
Bowls Gaining Traction – bowls are making inroads in both foodservice and retail. Hot flavors included BBQ chicken breast with cornbread croutons, nacho chicken with Spanish rice and cheeseburger with diced potato pieces, while cold smoothie bowls featured superfoods like acai and matcha topped with granola
Flavor Combinations – several suppliers presented new products with flavor mashups, such as “duos” that share the same package or those that are split down the middle with two flavors colliding in one product
Coffee Cravings – cold brew continues to be on-trend, now with functional ingredients like collagen and protein, with cleaner and all-natural options on offer
Consumers want to make food choices that leave a light footprint on the environment. According to a recent Culinary Visions® study, 65% of consumers say that they are concerned about the environmental impact of take-out containers and to-go packaging.
Changing Demographics – the image of “bubba” as the typical c-store shopper is dissolving as new stores emerge in unexpected upscale formats, engaging new and different consumers.
Premium at a Value – when it comes to favorites like sandwiches and roller grill items, customers are looking for more elevated toppings and specialty breads; they don’t need c-stores to completely reinvent menu favorites to draw continued interest.
Convenience Meets Wellness – consumers are becoming more informed about what goes into the foods they’re eating. Suppliers should focus on the positive perceptions their products provide while communicating any negatively-perceived ingredients that have been left out.
Twitter chatter included:
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This international conference about the science of food brings together more than 20,000 attendees and 1,200 exhibitors including food industry, government and academia, where they share the latest research and solutions among R&D, scientific and technical titles. IFT is about so much more than ingredients and processing techniques – it’s about food that changes the world.
Boozy Byproducts – byproducts from craft beer are being used to produce flour for pasta and made into great tasting snacks with superior nutrition.
Intelligent Induction – in development now is a technology that heats food safely and conveniently in disposable packaging using the same device that charges a mobile phone battery.
Positive Processing – natural processing techniques help to preserve and enhance flavors, sometimes by making small changes to the production process.
Flour Power – super flours provide all the consumer appeal of traditional refined white flour but add substantial benefits in both nutrition and sustainability. Flours made from soy pulp, millet and even bananas stood out.
Insects Living On – edible insects prove to be more than a mere novelty as the industry advances beyond the cricket. Innovative insect-based ingredients such as TIP (textured insect protein) produce high-quality options that are gentle on the planet as well as delicious.
Bridging the Divide – new advances in technology allow for new forms of farming such as urban-friendly vertical farming to continue building toward a healthy and accessible food supply for all.
Sell to the consumer’s interest – the old adage “what have you done for me lately” has given way today to “what have you done for anybody lately.” A recent Culinary Visions® Panel study found that 71% of consumers say they choose to support restaurants that support their local community over those that don’t get involved.
Proper nutrition is linked to productivity in the classroom. Products that enable organic and affordable hydroponic farming are creating fertilizer from food waste and bringing healthful foods into schools where cost is a challenge. Relationships with food distributors in major markets is one key to securing such success.
More and Less – today’s consumer wants more fiber, more protein and more flavor; meanwhile desiring less processing, fewer chemicals and fewer ingredients.
Transparent Marketing – when done right, the unknown can be appealing, not scary. Using straightforward consumer-friendly language to inform builds understanding and trust of new technologies that make food better and more nutritious.
Mindful Moves Mainstream – consumers want to feel good about what they eat while consuming what is good for their bodies and the world around them. Better for you, ethical and community engagement continue to trend and show no signs of slowing.
Twitter chatter included:
– Sugar concerns are causing sports drinks to go natural.
– Experts say there is room for traditional agriculture and organic farming to co-exist.
– Algae, kelp and other sea plants are making an appearance in snacks and beverages.
Follow us on Twitter @Olsoncomm
Education segments, including K-12 and Colleges & Universities, serve some of the most enlightened and demanding consumers in the foodservice industry. Leaders in both markets gathered in Las Vegas at the School Nutrition Association Annual National Conference (SNA) and in Providence, Rhode Island for the National Association of College & University Food Services National Conference (NACUFS), covering foodservice in self-operated, contract and hybrid schools.
Breakfast all day continues to be a hit with kids and young adults. New concept testing from the School Meal Innovation Lab™ found that breakfast concepts, the banana berry smoothie, overnight oatmeal and Tex-Mex breakfast bowl, were among the top choices studied with kids and adults.
Global Comfort Food – diverse campus consumers are driving exploration and innovation in delivering international flavors in satisfying bowls.
Smart Snacking – pops, puffs and waves deliver satisfaction in crunchy snacks with fewer calories.
Handhelds Redefined – fun formats for center of plate and snack sizes include cheese fritters, empanadas, filled breadsticks and even smoothies on a stick.
Sustainable Packaging – new reusable aluminum water bottles are bringing waste reduction to campus.
Young consumers live in a food-centric culture and are important consumers of food media. According to a new Y-Pulse (ypulse.org) study of kids in K-12 schools, 52% like to watch “Tasty” style videos, and 46% try to cook some of the meals they see. Cooking classes on college campuses continue to be immensely popular as well.
Young consumers are more aware of food insecurity than ever before and they want to be part of a solution. Sharing stations are becoming available on campus and students are organizing to support community programs. Kids and adults are in sync on this issue. According to a recent Culinary Visions® Panel survey, 71% of adults choose restaurants that support the community over those that don’t get involved.
Feeding Omnivores – plant-based proteins can please vegetarians and meat-eaters with delicious and flavorful options.
Dispelling Myths – fact-based communications and parent education add credibility and validate the quality and nutrition integrity of food served at school.
Clean Labels are the Only Labels – clean ingredient statements are required to play in this space where wholesome often equates to quality.
Twitter chatter included:
#ANC18
#NACUFS2018
The Big Easy welcomed leaders in the dairy, deli and bakery business to learn about the latest products and opportunities for their operations. This food-centric city offered as much inspiration around town as it did on the show floor.
Modern consumers have created a culinary lifestyle fueled by 5 meals a day that include a wide range of choices like mini-meals and snacks available from the retail, foodservice and online sources.
Elevated Everyday Experiences – many new products focused on traditional favorites with a twist to make every day dining more special.
Fresh Snacking – delis are in a unique position to offer fresh snacks that include cheese, meat, salad for consumers growing weary of healthy snack bars and craving of real food.
Prepared Meals for Health Conscious Customers – busy health-conscious families appreciate fresh ready to heat and eat meals.
Adding Wow – edible glitter dazzled on sweet and savory snacks.
Eating with our iPhones – no matter where food away from home is purchased mindfulness of iPhone appeal allows consumers to share the experience.
Fresh Evolution – consumers are shifting away from carbohydrates and sugar toward fresh produce and meat.
Small Brands Reaching Big Audiences – digital advertising and e-commerce are the great enablers allowing start-up and small batch producers to connect with sizable audiences.
Margin Pressures – category disrupters, most notably Amazon.com, Aldi and Lidl are creating aggressive price competition.
Frozen Food Renaissance – companies with strong frozen food portfolios offering healthy, flavorful choices that meet the needs of modern consumers are gaining appeal as alternatives to pricey meal kits for time-starved families.
Source: Wall Street Journal Analysts
Employee perceptions of their workplace reflect in the quality of service given to customers. In a recent Y-Pulse® (ypulse.org) study, 88% deli employees agreed with this statement, “I am glad to work in a place that has really good food.”
The Magic of Minis – Bite size indulgence is on trend with today’s consumers.
Fresh Merchandising – There has never been a better time to consider cross-merchandising deli and produce departments to deliver fresh and flavorful experiences consumers crave.
Inside Out Branding – What companies do on the inside reflects on the outside perception of the brand. Consumers value companies known for treating their employees, communities and the planet with respect.
Twitter chatter included:
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The National Restaurant Association (NRA) International Foodservice Marketplace is an annual event where over 2,300 companies from around the world showcase their products to more than 67,000 foodservice professionals. This year’s show, the 99th, was a great place to see the fascinating and forward-thinking trends driving innovation in the foodservice industry.
The show arrived at an opportune time, with same-store sales growth at 1.5% at the end of April, the strongest it has been in nearly 3 years, according to Nation’s Restaurant News. Restaurant sales reached $799 billion in 2017.
Asian for All: Korean sauces such as Gochujang have moved to the mainstream, with some being sold in dry and paste formats optimal for high-volume kitchen operations.
Indulgent Overload: Sweet and savory flavors melded together in unique applications to offer consumers the ultimate in indulgence.
Boozy Food: Waffles with rum maple syrup and smoky bourbon rubs were amongst the noticeable presence of alcohol-infused foods.
Impressive Packaging: As more consumers opt to order in, to-go boxes must now make the first impression. From fun, kid-friendly designs to sleek and elegant containers, packaging manufacturers are stepping it up.
Veggie Renaissance: Common vegetables like carrots have been elevated to center-plate status, working as a substitute for fish, and even being fashioned into their own kind of “steak.”
Today’s consumers expect more than just a good meal when they go out to eat; many are looking for community support, as well. According to a recent Culinary Visions® Panel survey, 87% of consumers say they like to patronize restaurants known for treating their employees well, and 74% say they like to patronize restaurants that support causes they believe in.
Ethical concerns continue to influence consumers’ dining decisions, with issues such as sustainability, responsible sourcing and employee welfare coming into question. Restaurants like MOD Pizza are responding by touting their people-first mission which includes above-industry pay, benefits and community support, along with environmentally-conscious practices.
Flexibility: From equipment that can be used across dayparts to menus based around quick and easy customization, flexibility allows operators to stay on pace with the trends.
Products with a Purpose: Food that tells a captivating story never gets old.
Freshness in Focus: Fresh is the hottest selling point with consumers willing to sacrifice calorie counts and nutrition facts for food they perceive as fresh from the farm, field and kitchen.
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SIAL is the global network of trade conferences that focus on innovation, insight and inspiration for companies dedicated to the food and beverage business. The Montreal exposition is the largest food innovation trade show in North America and features exhibiting companies and educational programs for those in all sectors of the food business.
Fine dining continues to become more casual while quick service continues to move toward more premium offerings.
Culinary Diplomacy Highlights Trending Global Flavors – Spain was the country of honor at this show following a strong global debut at Alimentaria in Barcelona two years ago. Other Mediterranean countries with large exhibits included Morocco, Egypt and Turkey. Korea and the Philippines made a big impression. Ecuador, Peru and Brazil led the represented South American cuisines.
Cuisine Desires Driving Restaurant Choices – Traditionally the restaurant was the first decision made when dining out, yet increasingly the type of food desired is driving the choice of restaurant destination.
The Rise of Bistronomy – Limited seasonal menus in unpretentious settings are bringing in customers who are often willing to pay more for smaller portions of higher quality foods.
Gen Z Focused – Marketers who have been focused on Millennials are turning their attention to Gen Z and their omnivorous cravings.
Technology Breaking Barriers – Eliminating order counters in favor of kiosk ordering is breaking down the barrier between the customer and the kitchen, actually encouraging a closer personal connection to food preparation that builds trust.
Catering to unique local markets, items like craft sodas, micro brews and small batch artisan goods are finding a place among national brands in the new wave of premium convenience stores.
Enormous food halls and markets are gaining momentum around the world by feeding the consumer’s simultaneous desires for small and big – gathering together many small artisan producers in enormous venues that make them worthy of a day trip experience. A recent Culinary Visions® Panel survey noted 60% of consumers say shopping at food markets is one of their favorite types of food experiences.
Right Size World – reasonably sized portions, less waste and straight talk rather than promotion are appealing to the modern consumer.
Consumers Lead a Double Life – healthfulness is a mega trend, yet restaurant experiences are much more about enjoyment with consumers being more careful with their food choices at home.
Omnivorous Desires – interest in eating more vegetables continues to rise while pure vegetarian and vegan lifestyles remain a very small percentage of consumers.
Premium Private Brands – private brands known for premium quality and fair pricing are gaining share over low cost private label and national brands.
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The Sweets and Snacks Expo drew more than 18,000 attendees and 800 + exhibitors from around the world. The expo continues to grow, with over 350 first time exhibitors at this year’s show. Buyers represent supermarkets, mass merchandisers and specialty retailers who are looking for innovations that can drive business success.
The confectionery industry is committed to bringing all pack sizes down to 200 calories or less by 2020.
Candy for Breakfast – thin chocolate coffee candy with flavors like cold brew, caramel and hazelnut.
Chocolate – continues to move toward sustainably-sourced.
Mindful Matters – companies touting goodness were abundant, from functional protein to stealth health treats targeting kids.
Meal Replacements – breakfast cookies were a nutritional match for a wholesome breakfast.
Super Snacks – range from plant-based veggie “pops” to organic nuts and fruits. Broccoli, carrots, kale, chickpeas, bananas and mangoes are a few of the ingredients featured in healthy snacking.
Meat Snacks – provided delicious flavor combinations like Thai curry and offered new forms like bacon on a stick and meat candies amped up with smokehouse sauces.
Crispy Cheese – snacks are gaining ground in sophisticated flavors like Parmesan, bacon and sriracha.
Nut Free Nuts – companies are using beans like soybeans and grains to mimic nut products. They are gluten free and organic.
Customer Insight
According to a recent Culinary Visions® Panel study, 83% of consumers want to see more businesses use environmentally friendly practices. This continues a trend that will continue to affect all aspects of the industry.
Mindful Snacking: Consumers today use a holistic approach; healthy eating is less about avoidance and more about what goes into a product.
No Missed Connections: Savory and better-for-you snacking peaks around midday. Around 8pm, after dinner, is when consumers reach for sweets.
Transparency Matters: Don’t rely on claims and ingredients to differentiate; claims are merely the point of entry and consumers need honest, open communication and substance behind the marketing.
Trending
Oil-free: air-popped, baked and freeze-dried snacks are all the rage with puffed forms taking shape in poppable spheres, curls and veggie-inspired shapes. Chickpeas, pea and legume protein and edamame were popular poppable ingredients.
Branded Partnerships: manufacturers are teaming up with restaurant brands to make flavors that replicate popular chain restaurant items or national brands, like Taco Bell brand sunflower seeds, The Cheesecake Factory Bakery at Home indulgent chocolates, and Jim Beam Bourbon salted caramels.
Ethnic Snacking: authentic flavors were represented in Indian cuisine with pappadum crisps in tubular chip packaging reminiscent of Pringles and Latin cuisine with horchata and mole-infused chocolates.
Twitter chatter included:
For the past 20 years, this conference has explored culinary frontiers and raised thought provoking discussions on global food trends, food ethics and the responsibility of culinary change makers to educate as they entice consumers with the latest food and beverage sensations. Notable at this year’s conference was the large attendance of professionals from college and university foodservice and culinary educators from high schools on a mission to educate, nourish and capture the imaginations of the consumers of tomorrow.
The biggest change in the past 20 years is where the trends come from – no longer is fine dining the primary source of trends, street food and traditional home cooking methods are inspiring a new generation of chefs and consumers with accessible and delicious meals and snacks.
Culture and Cuisine are part of the education on today’s college and university campuses. When immigrants arrive, cultures collide.
The Asian Wave is eclipsing Mediterranean and Latin cuisines as consumers become more aware and desirous of the subtleties and nuances of many different Asian cuisines.
Mixing Traditions defines modern food culture where professionals and home cooks embrace traditional, time honored methods with locally available ingredients.
The Perfect Bite is often curated by chefs with layering of flavors that assure consumers get satisfaction and enjoyment with every bite.
More Ambitious Cooking Methods bring slow cooked flavor to foods on the go for modern consumers.
The conversation of food democracy has grown and expanded with mindfulness by today’s culinary professionals interested in fostering the empowerment that comes from control of food resources for everyone. One Native American chef activist received a standing ovation when he encouraged the audience to rethink things taken for granted in modern America, and the absence of Native American restaurants in a booming farm to table restaurant movement.
A panel of media professionals shared a candid perspective on the decline of editorial independence and the impact particularly of young consumers to dig into the back story. A recent Y-Pulse study showed 79% of young consumers want to know as much as possible about what they’re eating.
In this non-stop flavor extravaganza, one ponders the question: How do foie gras ice cream and watercress cocktails translate to everyday foodservice?
Surprise and Delight – being fun and unexpected, but not too weird requires understanding of the audience whether it is quick service, fine dining or a campus.
Thinking Drinking – if something is delicious to eat, consider an on-the-go beverage that offers convenience and culinary satisfaction.
Green is Gorgeous – vegetable forward presentations – that are not necessarily vegetarian – offer fresh and healthful appeal across all segments.
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A CHICAGO CULINARY ADVENTURE
As part of our 30th Pearl Anniversary, we are delighted to share our thirty favorite culinary experiences from the city of Chicago. Check out the pearls of wisdom on each page to get our insider’s opinion of each spot. There are always plenty of hot new restaurants around town, and our 2018 edition features all the new spots you won’t want to miss as well as our tried-and-true favorites. Be sure to make reservations early as all of these places tend to fill up quickly. Cheers!
Gene’s Sausage Shop & Deli
www.genessausageshop.com
4750 N Lincoln Ave, Chicago, IL 60625
(773) 728-7243
The ultimate pork emporium, Gene’s offers a unique, multicultural experience honoring all the best aspects of an old world market, hand-making 40 types of smoked sausage and butchering fresh meats in their pristine deli. Gene’s has been a staple in Lincoln Square for decades, located in the quaint shopping district. Not only does this European specialty grocer offer a large selection of prepared foods, smoked meats, sausages, cheeses, beer, wine and bakery items, but it also has a plant-filled rooftop beer and wine garden to enjoy the best Chicago has to offer during the summer. They pair a rotating selection of brews with their housemade sausage creations, stuffed cabbage rolls and pierogi with classic fillings like wild mushroom and sauerkraut and sweet cheese varieties.
Pearl of wisdom: The rooftop beer garden keeps summer hours – Memorial Day through Labor Day – but the indoor deli is worth a visit year-round.
Juno
www.junosushichicago.com
2638 N Lincoln Ave, Chicago, IL 60614
(773) 935-2000
Lincoln Park’s Juno Sushi has a lot to offer. Prepare to enjoy superior quality fish and a high level of attention to detail both from the sushi chef and the service staff in Juno’s contemporary and bright dining room. Pristine sushi is served with exquisite presentation. Also on offer are cooked dishes and a relaxing and unique omakase. The latter is a delightful experience as the sushi chef puts on a quality performance for guests starting at $125 per person. If ordering a la carte, compare the two types of uni from Japan and Santa Barbara. Also opt for one of the signature trios, a flight of three different species and preparations of one fish, such as eel, mackerel, salmon or tuna. Order at least one smoked nigiri; a unique presentation where the fish is smoked in the glass right in front of the diner makes for an engaging experience.
Pearl of wisdom: The omakase bar seats only eight people, so be sure to reserve your spot at least 24 hours in advance; and earlier would
be better.
The Langham Hotel – The Pavilion
www.langhamhotels.com/en/the-langham/chicago/dining
330 N Wabash Ave, Chicago, IL 60611
(312) 923-9988
Treat yourself to an elegant and refined afternoon tea experience at the Langham Hotel. Located on the second floor, the Pavilion offers jaw-dropping city views through its floor-to-soaring-ceiling windows. The splendor of the space is punctuated by vibrant red and orange granite colors and a brown and bronze art installation hanging from the ceiling. You will be able to relax and unwind as talented local pianists perform at the grand piano. In this world of tranquility and voluptuousness, 14 teas including several house-blend and reserve teas are offered to guests. They are paired with an array of sweet and savory bites. Everything is served on tiered displays with the flourish of a traditional English afternoon tea service.
Pearl of wisdom: Scout your experience in advance; British high tea and seasonal American tea menus are available daily, with cocktails and light bites into the early evening.
Margeaux Brasserie
www.michaelmina.net/restaurants/chicago/margeaux-brasserie
11 E Walton St, Chicago, IL 60611
(312) 625-1324
Step into a prewar 1920s Parisian brasserie at the Chicago Waldorf Astoria. The ambiance and décor set the mood for a delightful evening with leather booths, vintage tiled floor and bay windows. The menu offers some “incontournables” of French cuisine such as moule frites in garlic butter, timeless salade niçoise or escargots à la bordelaise. Margeaux also takes risks by introducing American flavors, such as the macaroni gratinée with its unique and elegant presentation, and by revisiting dessert with an exquisite caramelized banana tarte tatin paired with citrus caramel and honey ice cream that even the French would envy. The list of desserts does not stop there. The chocolate grand macaron is somewhat of an architectural prowess; raspberries, whipped cream and milk chocolate crémeux balanced in between an oversize macaron sandwich topped with Valrhona chocolate sauce and pistachio crumbles—it’s worth the visit. Don’t have time to sit in for a full dinner experience but are looking to add a French touch to your day? Swing by “Petit Margeaux,” the little sister on the first floor that offers just the right amount of sweet patisseries and out of the oven crispy baguettes.
Pearl of wisdom: Ask for a table in the nineties to get seated by the windows overlooking Walton Street.
Marisol at the MCA
www.marisolchicago.com
205 E Pearson St, Chicago, IL 60611
(312) 799-3599
Eating in a museum has never been cooler. Everything about Marisol makes you feel creative, modern and artsy. The bright and magnetic figurative mural in the private dining room is captivating, a work of British artist Chris Ofili. The minimalist space is open with lots of natural light and fits seamlessly into the lobby of the MCA, with no museum admission required. The concept and name of the restaurant is a tribute to Marisol Escobar, a French Venezuelan pop art sculptor. Just like her, we would love to hang out with Warhol around Marisol’s signature dishes like chilled octopus with saffron chips, fried quail with cashew butter and winter squash with n’duja vinaigrette. Overall the menu is inventive, quirky and vegetable-forward; not surprising when we know that chef Jason Hammel is at the helm of this creative endeavor. Remember, he is the mind behind the incredibly successful Lula Café in Logan Square. Chef de cuisine Sarah Rinkavage is continuously changing up menu features to ensure inventiveness and an ever-exciting experience when dining at Marisol.
Pearl of wisdom: Get your caffeine fix at companion counter-service cafe, The Street, serving local Metric coffee and pastries. Exciting beverages include whey lemonade, oat milk hot chocolate and a smoked date horchata, in addition to the usual suspects, plus single-origin pour-overs and kombucha on tap.
Nico Osteria
www.nicoosteria.com
1015 N Rush St, Chicago, IL 60611
(312) 994-7100
Even the iced tea is special at this modern Mediterranean hot spot from One Off Hospitality (Avec, Publican, Big Star, Violet Hour) at the boutique Thompson Hotel. New chef Bill Montagne, former sous-chef at Le Bernardin, has eschewed delicate raw fish preparations for more rustic, homey flavors worthy of attention, like octopus carpaccio and the roasted candy onion soup with pine nuts and endive. Pastas are still beautiful house-made dishes that pack a lot of flavor; cooked al dente, sauced elegantly—think uni butter sauce—and full of textural delights like one with perfectly crunchy buttered breadcrumbs. Flavor bombs abound on the menu with balance on every plate. At lunch, salads wake up the palate alongside an otherwise easily accessible menu. Dessert offerings have always garnered buzz and the ever-changing pastry basket continues to get raves. For those who want just a bite, step inside the companion bar called Salone Nico for a compact menu of sandwiches, bespoke cocktails and coastal wines. Dinner reservations go fast.
Pearl of wisdom: Sundays are family-style affairs, serving a $35 price fixe dinner revolving around Italian-American Sunday Gravy, made of braciole, garlic and black pepper sausage, meatballs, polenta and horseradish gremolata, along with three other dishes to share plus gelato.
NoMi Lounge
https://www.hyatt.com/corporate/restaurants/nomi/en/home/lounge.html
800 N Michigan Ave, Chicago, IL 60611
(312) 239-4030
Have a sophisticated yet relaxed evening on the Park Hyatt’s stunning seventh-floor, NoMi Lounge. Voted one of the best rooftops in Chicago, NoMi Lounge is even more enjoyable during the summer when the property’s outdoor terrace is open. Overlooking Michigan Avenue, city views are breathtaking; an urban sanctuary supplemented by creative seasonal cocktails and bottles from the award-winning bar. Pair your wine with farm-to-table American bites, French delicacies or refreshing sushi. It is a great place to meet for drinks; those looking for an even more unique experience should book a table at NoMi Kitchen to enjoy one of Chicago’s finest and most elegant restaurants.
Pearl of wisdom: Fans of the multi-million dollar art collection displayed throughout the Hyatt Hotel can walk a few blocks over to River North and visit the longtime gallery specialist, Catherine Edelman Gallery, to enjoy some of the best modern works by American photographers.
Noyane
www.noyane.com
101 E Erie St, Chicago, IL 60611
(312) 667-6796
Noyane means hidden roof in Japanese; head up to the 21st floor of the Conrad Hotel to enjoy striking views, creative drinks and world-class fish. The deck is spacious and designed with several fire features while offering multiple forms of seating. You can come sit back and relax while sipping classic cocktails with a Japanese twist or any of Noyane’s wide selection of Japanese sake, beer and whiskey. Answer some of your cravings with maki rolls, sashimi and nigiri or decide to share snacks, BBQ and hot stone wagyu with your table. The fish come from Japan’s notorious Tsukiji
market, and every detail is thought through to deliver a great experience. Even the rice receives particular attention and is soaked in house-made vinegar infused with umeboshi (pickled Japanese plums). It will not resemble any traditional sweet sushi you find on the market today; the whole experience will bring out that extra umami taste essential to this cuisine.
Pearl of wisdom: Newcomer Baptiste & Bottle is one floor down, a prime spot to sip rare Bourbons and whiskeys while still being in the heart of the action.
Sawada Matcha
www.sawadamatcha.com
226 W Kinzie St, Chicago, IL 60654
No Phone Number Available
The second U.S. Sawada outpost of this unique coffee shop is a collaboration between award-winning Japanese latte artist Hiroshi Sawada and Hogsalt Hospitality’s Brendan Sodikoff. Much of the menu is tea-forward and features matcha grown in the renowned Shizuoka region, of which they are the sole Chicago importer. The succinct menu focuses on impeccably crafted espresso drinks, teas and boozy steamers that are an experience for all the senses. Bites include a rotating menu of French macarons and matcha donuts from the Doughnut Vault. Go for their show-stealing Military Latte, which features a rich combination of matcha, espresso, cocoa powder and white chocolate topped with intricate latte art, or the new Black Camo Latte made with hojicha tea, a green tea roasted over coals, along with espresso to create a nutty, nuanced flavor. No drip coffee is available. This location is a small counter-service spot, more modern and sleek compared to the gaping industrial vibe in the West Loop.
Pearl of wisdom: When the café closes at 3 pm, the space transforms into Radio Anago for dinner service, the new sushi concept opened in March. Diners will navigate through curtains in the front cafe into the main dining room where a concise sushi menu and cocktails will be available in the chic dimly-lit space.
Somerset
www.somersetchicago.com
1112 N State St, Chicago, IL 60610
(312) 586-2150
Opened by Michelin-starred chef Lee Wolen from the Boka group in the beautiful new Viceroy Chicago Hotel, Somerset has all the right assets to become the new go-to all-American Club in Chicago. Come in for brunch, lunch or dinner to taste imaginative, accessible, seasonal dishes. Tall ceilings and art deco light fixtures provide an elegant and aesthetic feel to the restaurant day and night. Everything on the menu is well-portioned, and attention to detail is stunning. Start off with some hamachi crudo or homemade vegetable flatbread. Don’t miss out on the roasted broccoli side, served with yogurt, almonds and crackly chicken skin. The pasta menu includes a delicious duck leg gnocchetti dish, particularly delectable thanks to their rich parmesan sauce mixed with wilted kale and tender duck leg meat. Find well-balanced flavors and textures on the dessert menu with the Somerset sundae and its Meyer lemon-honey ice cream, crème fraiche sorbet, tangelo and speculoos crumble. Everything at Somerset, from the whole brined Cornish chicken to the refreshing baby lettuce salad with champagne vinaigrette, invites you to relax and appreciate uncomplicated but elevated food.
Pearl of wisdom: The Boka group also opened an intimate rooftop lounge at the top of the Viceroy called the Devereaux which also includes a “boutique” swimming pool.
Sparrow
www.sparrowchicago.com
12 W Elm St, Chicago, IL 60610
(312) 725-0732
Incredible attention to detail has been put into designing this bar. Tucked in a circa-1927 art deco apartment building in the Gold Coast, the bar has been inspired by a 1940s-era Havana hotel lounge. Dim lighting and the intimate seating transport you to the past and give you a taste of Havana in the 40s. The theme is carried through a rum-focused cocktail list and a rotating short list of European wines, plus 10 draft-handles. You can relax in cozy banquettes and booths and linger until late in the night. A few favorite drinks are the La Floridita #3, made with Panama white rum, maraschino, lime and grapefruit, and the Presidente cocktail with rum, Bianco vermouth, Curacao and grenadine. For a unique twist on a classic, try the Brooklyn, which is the “Manhattan’s more nuanced cousin.”
Pearl of wisdom: The retro phone booth is not only there for decoration; it also works!
The Spice House
www.thespicehouse.com
1512 N Wells St, Chicago, IL 60610
(312) 274-0378
This popular specialty shop has the freshest dried herbs and freshly ground spices available, both of which elevate flavors in the kitchens of local-area chefs and home cooks. Go for the scintillating aromas throughout the store, candied ginger and custom house-blended spices that are ground daily. It does not get any fresher or more delicious than this. Owners Patty and Tom Erd believe in the importance of the human touch at the center of life and business, and their friendly staff will answer questions, dole out bulk spices, and give you as many tastes as you can handle. For 60 years, the Spice House has been committed to high-quality spices and processes. The Spice House is easy to find because the aroma will lead you to it from several doors down. Stop in and pick up a seasoning blend that represents one of the neighborhood flavors of Chicago, or do a taste test with paprika flights from sweet to smoked to spicy.
Pearl of wisdom: Keep in mind that ground spices have a shelf life of about one year, after which they lose their essential oils. Whole spices, on the other hand, can be kept for years on end.
Bellemore
www.bellemorechicago.com
564 W Randolph St, Chicago, IL 60661
(312) 667-0104
Rendezvous here to dine at one of Chicago’s newest upscale restaurants. A luxurious experience awaits in a room with white and dark-wood tones and elegant bronze-accented lighting. The avian-inspired art complements the lavish booths with majestic peacocks, a flying owl and plumed bird paintings bringing a mystical facet to the room. Once the tone is set, it is time to dig into an elaborate menu with rich layers of flavor packed into every dish. The shaved foie gras is a standout that surprises and delights as it melts in your mouth; a rich dish made light, served chilled and perfectly balanced with persimmon marmalade and brioche crumbles. Bellemore revamps oyster pie with a caviar makeover, topping the buttermilk and oyster custard with osetra. Even entrees are over the top, from the vegetarian hen-of-the-woods mushrooms with truffled robiola cheese and crispy potato to carnivorous 45-day dry aged Black Angus strip or a 21-day dry aged duck. The marble bar is aesthetically-pleasing and offers elaborate craft cocktails such as the Forager, a concoction of vodka blended with black trumpet mushroom and lime.
Pearl of wisdom: The oyster pie is a savory oyster custard topped with osetra caviar and paired with a glass of champagne for a once in a lifetime lavish appetizer.
Cindy’s
www.cindysrooftop.com
12 S Michigan Ave, Chicago, IL 60603
(312) 792-3502
Located on the 13th floor of the Chicago Athletic Association, this former men’s club has been renovated into a hip hotel that is a scene in and of itself. Come to enjoy the panoramic views over Millennium Park and the lake. To accompany the astonishing views, sip one of Cindy’s curated cocktails such as the Grey Garden, a refreshing elixir with a note of dusty lavender and subtle crème de violette. This hot spot in the Loop serves refined family-style American plates meant to be shared and is renowned for their brunch and beautifully presented desserts. At dinner try the dry-aged duck breast with saffron pickled apple, roasted turnip, caramelized yogurt and kale. Weekday lunch brings crisp seasonal salads and a lobster roll tossed with Alabama white sauce and Asian pear kimchi.
Pearl of wisdom: Part of the allure is the number of hot, trendy restaurants on the premises of the Chicago Athletic Association. In addition to Cindy’s, there is also Cherry Circle Room, Milk Room and The Game Room, all providing different experiences with creative food and beverages. Ask the friendly concierge in the ground floor lobby to help locate your destination—they may even offer a complimentary tour of the grounds.
Proxi
www.proxichicago.com
565 W Randolph St, Chicago, IL 60661
(312) 466-1950
Andrew Zimmerman is at it again, this time spanning the globe, paying homage to Spain, Vietnam, Indonesia and more with his small plates. Some dishes are true to their country of origin while others take some liberties. The airy and inviting room has vaulted ceilings and is handsomely accented with modern touches and textiles. Whet the appetite with veg dishes that range from a raw zucchini salad with mint and sheep’s cheese to a refreshingly herbaceous Thai beef salad. Forgo the burrata here and instead spring for the unexpected tempura elotes or potatoes “carbonara,” topped with an aerated hollandaise. Supple catfish in caramel sauce is an elevated take on the Vietnamese catfish in a clay pot. Stellar nightly specials change frequently. Barely-sweet desserts eat a little savory, like the avocado mousse with tapioca pearls and a Mexican chocolate semifreddo that comes topped in a cloud of Greek pastry kataifi. Excellent cocktails and gin & tonic menu plus thoughtful wine list. Competent service. Lively atmosphere that doesn’t impede conversation.
Pearl of wisdom: Sophisticated food and service, even late night. Late night menu 10pm-2am.
Revival Food Hall
www.revivalfoodhall.com
125 S Clark St, Chicago, IL 60603
(773) 999-9411
Revival Food Hall is an all-local dining concept
spotlighting the best of Chicago’s acclaimed culinary scene under one roof in a “good food fast” concept. This food hall has a boisterous atmosphere and is alive with energy. The massive 24,000 square foot marketplace is located in the heart of Chicago’s central business district, on the ground floor of The National, a restoration of the historic 1907 Daniel Burnham-designed 20-story building, and is operated by Chicago hospitality collective 16″ On Center. This destination has become a cornerstone of The Loop neighborhood since it opened in 2016 and is home to 15 fast-casual stalls featuring many of Chicago’s favorite neighborhood restaurants, plus a handful of all-new concepts debuting from acclaimed Chicago chefs. Check out this outpost of Farmer’s Fridge, expanded beyond their typical upscale vending machine format with made-to-order healthful meals, using ingredients sourced directly from farmers. Communal tables are available as well as counter seating at most of the kiosks.
Pearl of wisdom: Go in off-hours to beat the lunch rush or be prepared for long queues at the most popular kiosks. Open Monday through Friday.
The Allis
www.theallis.com
113-125 N Green St, Chicago, IL 60661
(312) 521-8000
Enjoy a fabulous all-day breakfast experience in this historic five-story industrial warehouse ideally located in one of Chicago’s trendiest neighborhoods, the West Loop. Every detail has been remodeled to make the former Chicago Belting Factory a statement in terms of décor and creativity on the first two floors of the boho-chic Soho House hotel. The Allis’ super-high ceiling and weathered wooden floor will instantly make you feel welcome to such a warm and charming place. Head to the Allis to enjoy crispy morning pastries, fresh vegetable juices and scrumptious brunch, under magnificent vintage Parisian chandeliers dripping with crystals. The menu ranges from mindful to indulgent with options like egg-topped avocado toast and smoked salmon to taleggio truffle mac ‘n cheese made crispy under the wood-burning oven. Rest assured the coffee will not disappoint, with a selection of Chicago-born Intelligentsia brews. Afternoon tea service is a special treat, with Rare Tea Cellar offerings and towers of savory scones, jam and clotted cream. Take your pick of any one of the mix-and-match assortment of plush upholstered chairs or comfy couches to enjoy a relaxing day in the Windy City or adequately get some work done. Service is friendly and casual.
Pearl of wisdom: Take a respite and enjoy a rejuvenating spa treatment or manicure at the Cowshed Spa conveniently located on the ground floor.
Beatnik
www.beatnikchicago.com
1604 W Chicago Ave, Chicago, IL 60622
(312) 929-4945
Prepare yourself for an eclectic, stimulating, extravagant evening at Beatnik. A multitude of elaborate crystal chandeliers, antique carved wooden facades and Persian rugs will make for a picturesque dinner and create a comfy vibe in a series of opulent rooms. The menu is as lush and diverse as the décor suggests. International influence varies from Spain, North Africa, the Mediterranean, Central and South America and South East Asia. The rabbit arepa is an incredible work of gastronomic composition; braised in a tamarind sauce, served on a masa cake and topped with liver crema. The cocktail list is impressive and surprising with boozy slushies. Exotic influences in the Second Fiddle whiskey sour cocktail are turmeric, tarragon and pineapple with lemon and tart sumac salt. All the drinks are incredibly refreshing and delectable, but be careful as they might turn out to be more deceiving than expected as the dinner goes on.
Pearl of wisdom: Don’t be scared to push open the door at 1604 W Chicago Avenue. The dim, candlelit interior can make it hard to see inside from the sidewalk, but Beatnik is worth the trip to Ukrainian Village. Plus, the circumspect outside only makes entering this boho-chic hotspot more transportive.
Boeufhaus
www.boeufhaus.com
1012 N Western Ave, Chicago, IL 60622
(773) 661-2116
You can’t find a bad dish at this West Town neighborhood spot, with their refined German and French sensibilities distinguishing them from a typical steakhouse. Unlike any of Chicago’s traditional massive meat markets, a minimal, stripped-down design aesthetic with exposed brick makes for an intimate room. Grass-fed and grain-finished steaks like the 35- and 55-day dry-aged ribeye are excellent choices, served with classic bordelaise, béarnaise or au poivre. Seafood and vegetable selections do not disappoint. Exceptional house-made sausages and seasonal sides are divine, like the creamy polenta girded with cream, fennel spaetzle or stewed beans with Cipollini onion, mustard greens and smoked tomato. Always on the menu are hand cut beef-fat fries, elevated with a sublime malt vinegar aioli. Attentive, not intrusive service. Small but well-curated menu of cocktails, wine and beer. For dessert, try the blood orange upside down cake with salsify, coffee and white chocolate.
Pearl of wisdom: Dinner is popping with in-the-know locals, while the sleepy lunch-time service offers standout sandwiches and one of the best burgers in the city, made from their house blend of strip, hanger and tenderloin cuts, cooked to a perfect medium-rare with the textural delight of a seared crust to seal in the intense beef flavor.
Duck Duck Goat
www.duckduckgoatchicago.com
857 W Fulton Market
(312) 902-3825 (DUCK)
Former Top Chef winner Stephanie Izard’s most recent foray is an upmarket Chinese concept in the bustling Fulton Market neighborhood. Swanky kitsch describes the dining room, with dramatically different designs from one end to the other, in homage to Chinatowns throughout the U.S. Dumplings are where they shine, in particular, the shrimp toast and jiaozi potstickers filled with succulent beef short rib and bone marrow. The made-to-order soup dumplings xiao long bao are a satisfying rendition, as are the pork buns. Green beans in fermented black bean sauce come topped with delightful crispy onions. Also on the menu are hand-pulled noodles and Stephanie’s favorite—fried rice, along with fun libations. Call ahead to reserve the Peking duck, or they will run out. Expect to eat early or late as reservations are snapped up quickly, or try your luck at walking in to snag a spot at the bar.
Pearl of wisdom: If you’re pressed for time, stop by the walk-up takeout window around the corner for dim sum to go, along with a deep selection from the regular menu. This literal street food window is dubbed “Duck Duck ‘ta Go” and closes at 10 pm daily.
El Che Bar
www.elchebarchicago.com
845 W Washington Blvd, Chicago, IL 60607
(312) 265-1130
A 10-foot hearth is the focal point of this newly-opened Argentinean-inspired restaurant, which prides itself on authentic dishes prepared in a wood-burning oven. This love letter from Chef John Manion to his childhood home narrates all the beautiful and luscious flavors of Argentina. A bevy of grilled seafood, roasted meat and smoked vegetable entrees are uniquely prepared right over the fire. The open flame releases remarkable flavor in the cooking of perfectly tender braised lamb ribs or the crispy grilled short ribs and their chimichurri sauce and charred onions. The prominent role played by meat is incredibly well-balanced with seasonal vegetables offered throughout the menu. The Parisian gnocchi, made with grilled mushroom, goat cheese, pomegranate and walnut pesto, is a ‘must order’ no matter what; their softness and generous sauce are to die for. End your meal on a traditional Argentinian dulce de leche, the alfajores, two cookies with sweet cream. Complementing the plates is an ambitious beverage program with innovative flavors ranging from smoke to acid.
Pearl of wisdom: A $44 three-course price fixe menu is available on Tuesday nights, typically with a choice of 10 oz ribeye or a fish entrée. Ask to be seated next to the raving flames for an unprecedented, sun-like warm dining experience.
Fat Rice
www.eatfatrice.com
2957 W Diversey Ave, Chicago, IL 60647
(773) 661-9170
James Beard Award-semifinalist Fat Rice offers Euro-Asian comfort food native to Macau, a mash-up of Portuguese and Chinese cuisine. Its namesake dish, arroz gordo, introduces a stoneware casserole overflowing with prawns, clams, linguiça sausage, salted duck, tea-infused hard-boiled eggs, olives and assorted pickles layered with fragrant jasmine rice and a crispy bottomed crust. Come for unique flavors you won’t find anywhere else. The ever-changing menu always features unexpected dishes like the sweet and sour tamarind tofu with enoki mushrooms, ginger and fermented black beans. More familiar flavors lean toward Spain, like the fava bean escabeche and jamon iberico with persimmon. New additions to the famed spot include The Ladies Room, a stylish cocktail bar adjacent to the restaurant featuring potables with house-made elixirs, infusions and potions, plus rare wines and sipping spirits evocative of the global flavors that made this one of the most memorable spots for new flavors. The latest addition is The Bakery, a colorful café serving unique handmade sweet and savory breads and confections, plus Malaysian hand-pulled milk teas and coffees. Don’t miss the Portuguese egg tarts.
Pearl of wisdom: Call Chef Abraham two days in advance to arrange for a special Macanese whole fish preparation.
Giant
www.giantrestaurant.com
3209 W Armitage Ave, Chicago, IL 60647
(773) 252-0997
Belying its name, this diminutive 40-seat restaurant provides an upscale casual atmosphere, with a focused menu from chef Jason Vincent of former local favorite Nightwood. The petite space is lovely and straightforward, and the modern-rustic décor will make you feel right at home. With the help of the friendly and knowledgeable staff, you are in for a treat. The servings of seasonal New American fare paired with craft cocktails have the finesse and integrity worthy of a Michelin-starred restaurant. Kick things off with the uni shooter amuse-bouche, the crispy unpredictable flavor bomb, as well as the Jonah crab salad unexpectedly paired with handmade waffle “fries.” Then move on to Giant’s strong point, the pasta. Get them all—be it the pici fat spaghetti noodles with jalapeno and bacon, or the tagliatelle with king crab and chili butter, there is something to surprise and delight with each forkful. The energy, the atmosphere, the food and the drinks will make for a great night in the city.
Pearl of wisdom: Reservations are booked for prime dining hours at least a month in advance. Plan ahead; it is worth it!
Gideon Sweet
www.gideonsweet.com
841 W Randolph St, Chicago, IL 60607
(312) 888-2258
Veteran chefs Matthias Merges and Graham Elliott have taken on the challenge to create a globally-inspired small plates restaurant. In this category, the competition is fierce with an ever-evolving and vibrant food scene in Chicago. Try the roasted heirloom cauliflower with dates and marcona almonds and end with halo halo and warm beignets drizzled with parsnip cream and cinnamon chocolate sauce. Gideon Sweet differentiates itself with its thought-provoking cocktails. Alex Bachman is in charge of the beverage list combining rare spirits with innovative flavor pairings. Approach the drink list like you would a three-course meal: start off with a culinary-inspired small pour, step up with a full-size like the Monarch’s Soda, a beguiling, sparkling wine-based potable imbued with galangal and green chartreuse, served in a glass soda bottle, and then treat yourself to dessert with one of many vintage spirits.
Pearl of wisdom: Reserve a table on the back patio during the summer.
Heritage Restaurant & Caviar Bar
www.heritage-chicago.com
2700 W Chicago Ave, Chicago, IL 60622
(773) 661-9577
Billed as Chicago’s first caviar bar, Heritage is a Humboldt Park neighborhood spot with an eclectic mashup of Polish and Korean dishes sharing the same menu. A casual, laid-back joint, Heritage is the perfect place to ease into the discovery of caviar, which is offered on platters or a la carte in increments of 15 grams in a wide range of variety and price points. If caviar is not up on your list, Chef-owner Guy Meikle will entice you with offerings like the velvety fennel-pollen-dusted potato soup; prepared in an oyster and crab stock blended with whipped ham, mackerel and cured tuna belly. Korean short ribs come with purple corn grits, gravy and kumquat mostarda. Brunch leans indulgent with items like the Dutch baby, a giant made-to-order pancake served in an oversized iron skillet, brimming with figs, heirloom apple butter, candied hazelnuts and whipped cream. Pastries are the result of a deft hand, with exemplary Polish kolaches at once flaky and buttery, with fillings of raspberry, orange and apricot. The pastry tree is filled with endless delights such as apple streusel coffee cake and playful donuts topped with homemade marshmallow.
Pearl of wisdom: Brunch is a Friday-Sunday affair, and features the not-to-be-missed pastries. Oyster happy hour is also a draw from 4-6pm daily.
Kai Zan
www.eatatkaizan.com
2557 W Chicago Ave, Chicago, IL 60622
(773) 278-5776
It is still hard to snag a reservation at this understated Ukrainian Village hidden gem, which offers playful Japanese dishes with a surprising twist, as well as one of the city’s best omakase experiences. Tucked away and almost unrecognizable from the street, this restaurant from the sushi twins of Chicago, Melvin and Carlo Vizconde, offers the perfect mix of classic and new for one unforgettable experience. Here you will find some of the most inventive sushi and sashimi around, plus nigiri, yakitori and timeless Japanese bar bites like takoyaki and karaage, all constructed with pristine ingredients and precise attention to detail. The dining room is casual and cool, but open enough for large groups to enjoy each other’s company without disturbing the other guests, making it perfect for an intimate night out and catching up with old friends.
Pearl of wisdom: Call ahead to make sure they have uni, and be sure to save room for dessert.
Lula Café
www.lulacafe.com
2537 N Kedzie Ave, Chicago, IL 60647
(773) 489-9554
Lula Café has become an institution on the Chicago food scene. A precursor since its establishment in 1999 when it began offering one of the first farm-to-table experiences, it has found ways to reinvent itself and provide superb food again and again. Real food made with fantastic produce and well-informed staff keeps locals coming year after year. Step into an eclectic urban décor, always stylish, forever laid-back, and get ready to enjoy unique flavor combinations such as a hearty chickpea and sweet potato tagine with green harissa or a beef short rib with huckleberry jus, rutabaga and yogurt. The ever-popular weekend brunch offers unique pastries like poppy seed and fennel biscuits, chocolate sesame babka and pear and cranberry coffee cake. The dinner menu highlights fresh ingredients with dishes like squid a la plancha, citrus salad and beef short rib. Meat-lovers can also challenge themselves and try the incredible six-course vegetarian tasting menu. With fresh, vibrant plates and an extensive cocktail list, it’s no surprise that Lula Café is a favorite in Logan Square.
Pearl of wisdom: Reservations are accepted for dinner only. Arrive for brunch early since there is a high possibility of a line. Give your name to the hostess and then take some time to explore the neighborhood; there are plenty of independent shops within walking distance, such as Wolfbait and City Lit Books.
Mi Tocaya Antojeria
www.mitocaya.com
2800 W Logan Blvd, Chicago, IL 60647
(872) 315-3947
Modern Mexican hot spot Mi Tocaya has consistently garnered accolades due to breakout chef Diana Davila’s deft hand. Taking time-honored Latin traditions to the next level, Davila creates sophisticated flavor combinations like the “Tuetano con Sabores de Caldo,” which is essentially a deconstructed bone marrow burrito. The chef lets savvy customers assemble this dish at the table, spooning the salad-dressed bone marrow into a tender just-made corn tortilla. It’s rich, crunchy, unexpected and brilliant. The atmosphere is vibrant and playful, with a colorful mix of rustic brick walls and flourishing plants. The room is intimate and full of life from the open kitchen. Navigate cross-cultural mash-ups throughout the dinner; like the peanut butter y lengua, cubes of braised pan-seared beef tongue, resting on thick drizzles of peanut salsa reminiscent of a spicy Thai peanut sauce. End with the most luscious tres leches cake on earth and the lovely flan de queso, decorated with edible flowers.
Pearl of wisdom: There are tacos and a steak burrito on the menu for less adventurous diners; these dishes help to embody the full personal experience and knowledge of this young and adventurous Chef.
Piccolo Sogno
www.piccolosognorestaurant.com
464 N Halsted St, Chicago, IL 60642
(312) 421-0077
Piccolo Sogno, or “little dream,” is sheltered from the busy street by the gorgeous landscaping of a lush green garden, making it one of the best outdoor patios in Chicago. Chef Tony Priolo has found the perfect combination of rustic Italian cuisine and an extensive all-Italian wine list, bringing his creation to a near 10-year success story. Affectionately known as just “Piccolo,” they deliver an authentic Italian experience through a wide range of dishes in the style of varying regions of Italy. Selections include homemade pasta, skillfully prepared fish and meats and hearth-baked pizzas.
Expertly balanced dishes using seasonal ingredients flirt with perfection. Be on the lookout for the light-as-air gnocchi or the branzino special, a whole roasted fish that’s filleted tableside. At lunch the spinach salad with wood roasted duck is satisfying while still remaining light. Pastas are available by the full or half portion, allowing more opportunities for tasting.
Pearl of wisdom: Ask Ciró (chee ro’) for recommendations, legendary Naples-born vino pro.
S.K.Y.
www.skyrestaurantchicago.com
1239 W 18th St, Chicago, IL 60608
(312) 846-1077
Chef Gillanders has traveled extensively in his life, and it has served his cuisine well. After visiting 16 countries in Asia, he has opened a restaurant in Pilsen honoring the dishes and flavors he has encountered throughout his journey. Local ingredients and exotic flavors are used and paired beautifully with one another creating enhanced pan-Asian recipes. The unctuous foie gras bimbimpap can attest to the originality behind the cuisine. The menu offers fresh hamachi sashimi with flavors reminiscent of Tokyo; S.K.Y.’s version is served with ponzu and black sesame seeds. The buttered Maine lobster dumplings with fermented chili sauce is another great hit influenced by Beijing cooking. For the restaurant itself, S.K.Y. pays homage to the neighborhood with convivial shared plates in a rustic industrial setting. The uncluttered aesthetic of the dining room helps bring attention to the beautifully plated dishes full of color.
Pearl of wisdom: During the week, opt for the six-course degustation menu for $49 with an optional wine pairing and embark on a unique culinary journey.
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The most-attended Research Chefs Association (RCA) conference to date, with more than 1,200 attendees and 140 exhibitors, this is where new product developers, food scientists and R&D chefs gather to find new solutions and insights for the year to come.
Labeling laws will be updated to require added sugar on the front of packages in about 2-3 years, and the industry is moving away from artificial flavors and colors, too. But when using carrots as a coloring agent merits an artificial label, manufacturers are using front of the package logos to proclaim everything that’s both in and not in their products.
Veg-Centric is Not Meatless – veggies are no longer the supporting act to center of plate meat, but this isn’t a meatless mindset; proteins are produce partners and deliver big flavor with sausage and fish components on veg plates on trendy menus across the U.S.
Addressing Food Waste – byproducts are being used for culinary and functional fodder: pelletized flour as a byproduct of specialty oil production is being used in pastries and to smoke bourbon, while spent brewer’s grains are touted as having more protein than quinoa and more fiber than whole wheat in baked goods.
Convenience & Sustainability – it takes a lot of packaging and fuel to get convenience foods and restaurant-delivered foods to the end user; brands are starting with eco-friendly biofuels and recyclables.
Designing for Visual Appeal – social media is paving the way for new products to be designed for visual appeal over taste; such as the “unicorn frappuccino” that many claimed was too sweet to drink but had good sales due to its popularity on photo-sharing apps.
Customization via Technology – technology allows hyper-customization through mobile ordering; brands like Denny’s have tapped into the millennial consumer set when on-demand ordering launched, doubling off-premise sales with a fresh consumer base who hadn’t considered Denny’s to be an option previously.
From beverage menus that provide various levels of sweetness that meet consumer tastes to flavor companies creating natural compounds that allow for clean label packaged goods, transparency is on trend. A recent Culinary Visions® Panel study found that 94% of consumers say they appreciate when a restaurant is honest about what they offer.
More Food Processing – we already grow enough food to feed population growth projections for the coming decades; we need more food processing to solve the hunger crisis, and not less as some media outlets which demonize the industry claim.
Interconnected Trends – savvy product development incorporates multiple macro trends into product concepts from the start.
Technology Reaches – social can extend a brand beyond the walls it normally plays in, while misunderstood ingredients can generate hysteria among consumers who have little understanding of substances that are naturally present and can’t be stripped out; education and apt labeling is key.
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Foodservice professionals gather at Menu Directions to share ideas on their businesses and their customers. In its 16th year, this conference is devoted to bringing actionable ideas and insights to foodservice operators in the non-commercial foodservice business.
Today, foodservice operators are blending mushrooms with meat for an umami hit that makes it easy to use less meat in meat centric-dishes. On the horizon is lab-grown meat with potential to sustainably grow endangered species.
Cooking techniques that add healthy flavor are gaining favor in professional kitchens – roasting, braising, searing, deglazing and poaching.
Sipping Satisfaction – consumers are becoming more inclined to drink to wellness with beverages that either replace a meal or add a good feeling to the day with bone broth, fermented beverages and green juices.
Look to Southeast Asian Islands and Eastern Africa for emerging flavors and trends like Tanzanian barbecue.
Handheld Flavor Bombs with global flavors make it easy to walk around the world and feed the
snacking wave.
Hot Pots are adding new excitement to shareable meals and communal dining experiences with cooking at the table that is not fondue and uses bone broth or stock instead oil.
Culinary Bowls – mindful composition of flavors and ingredients is what makes bowls craveable.
Sin is in with 71% of consumers saying they order indulgently when they dine out according to Technomic.
Stealth Health is out in favor of full transparency for consumers who want to know about the foods they are eating.
Millennials have gained a reputation for leading the mindful dining movement, and they are willing to pay for food and beverage options that meet their standards. A new Culinary Visions Panel survey found 67% of consumers under 35 said they would be willing to pay more for snacks if they knew they were ethically produced.
Making Everyday Exceptional – ideas that make it easy to make something ordinary taste extraordinary are in demand.
Mindful Merchandising – Foodservice professionals are using appetizing menu descriptions and premier placement of healthy items to encourage their customers to make mindful choices.
There is no one size fits all solution for non-commercial foodservice. Beyond big picture concerns with labor, safety and cost control each operation is as unique as its customer base.
Minor changes to foods consumers love can provide an equal or better experience for consumers. Imaginative plant forward cuisine and the “protein flip” where meat is served on the side rather as the main attractive are pleasing carnivores interested in healthful eating without compromising satisfaction.
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The International Association of Culinary Professionals (IACP) conference is where food influencers and content creators meet to be inspired and challenged as they examine issues related to food and the impact is has on modern lifestyles and culture. This conference defines the context of culinary conversation for the year ahead.
Scalable sustainability will push the boundaries of food systems as we know them today. New product concepts in ideation phase include using lab-grown meat technology to grow endangered species; for example shark fin soup is still culturally relevant but dubious in current sourcing practices. Another idea is a crop rotation cracker: using a different bean or legume in the formulation based on the principle of rotating crops to maintain the longevity of the soil.
According to the most recent Mindful Dining study from Culinary Visions® Panel, 94% of consumers agreed at some level to the statement, “it’s important to me that an ethnic restaurant’s food is authentic.” Possibly the most powerful and disputed word in foodservice today, authenticity is powerfully appealing to consumers. Yet the debate on defining what is an authentic experience among food professionals rages on.
What’s Out – the term “ethnic” is out in favor of more fully defining authentic experiences from Asia and Latin America. One would never expect to hear Western European Ethnic, and countries around the globe are striving to define their unique cuisine.
What’s In – extra sensory dining experiences. Chefs who seek out unique and hard to find spices and ingredients and add a handmade touch to dishes that cannot be replicated at home are defining the new haute cuisine.
The American Palate – there is no dispute that Americans enjoy a much more diverse diet than they did even a decade ago, yet certain things just don’t work with a mainstream audience no matter how trendy they are with foodies, i.e. organ meats.
Rise of Casualization – has transformed foodservice where fine dining no longer sets the trends. Yet, snob-appeal has no limit with modern consumers seeking out experiences that are inaccessible to the mainstream with exclusive access, secret entrances and no reservations policies.
The milk protein casein could be a future plastic alternative in applications where it’s formed into thin wrappers similar to the ones around string cheese.
Invigorating the Classics – flavor and form twists on pantry staples can add new appeal to old favorites; think giant French fries or smoked olives.
Transformative Influences – cheap travel and digital photography are making the world accessible to a new generation of consumers.
Language Matters – diplomacy and cultural sensitivities are shaping the way we talk about, describe and interact with food and the people who serve us. Monikers that imply hierarchy or “otherness” are being replaced with more inclusive language.
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The Specialty Food Association’s Winter Fancy Food Show is the first major food industry forum of the year where buyers and sellers come to see the newest foods, flavors and ingredient trends. With over 1,400 exhibitors from more than 20 countries, this show attracts a wide range of food business segments including: specialty and gourmet retail, supermarkets, mass merchandisers, foodservice operators and distributors.
Diets are out and culinary lifestyles are in. Lifestyle diet choices are driving innovation.
Popped Perfection – popped and puffed snacks offered crunchy, salty flavor satisfaction.
Healthful Infusions – teas and herbal infusions offering health benefits made a wide range of claims including energy, detox, digestion and weight reduction.
Elevated Everyday – collections of premium condiments were suggested to elevate hot dogs, burgers and sandwiches.
Alternative Sweeteners – minimally processed cane sugar, honey, stevia and maple are trending as sweeteners. The appeal of maple continues to grow for this uniquely North American ingredient.
Turmeric – Golden lattes, sauces and specialty beverages promoted the anti-inflammatory, antioxidant benefits of this root.
Jerky Mania – from gourmet meats to meatless vegan jerky, the appeal of this leathery snack seems endless.
Super Food Snacks – nuts, seeds and dried fruits offered cravable flavor and captivating packaging.
Pleasure and Pain – ice cream and confections were irresistible indulgences. Hot sauces fed the tastes of rebellious consumers promoting the pain inflicted by gochujang, habanero & harissa sauces.
Beverage Bitters – handcrafted beverages and cocktails were all the rage. Collections of bitters in exclusive packaging were alluring.
U.S. Specialty Foods sales hit $127 billion in 2016. 15% of retail sales are specialty food, and the industry has grown 15% since 2014, compared to 2% for all foods. Foodservice sales have
grown 14% since 2014.
3-D printing techniques are enabling chefs to create intricate pieces of culinary art and replicate it at will using this new technology. It is possible to see a commercial pilot available for bakery later this year.
Single Sensations – single servings in all types of product categories continue to thrive.
Ethical Claims are a Global Trend – according to Innova, ethical claims are up 59% globally. According to a Y-Pulse® Mindful Dining Study, millennial consumers are most interested in ethical claims.
Broadening Definition of Healthy – consumers are looking for food made with real ingredients that is good for them and makes them feel good about how it was produced.
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The New York Produce Show and Ideation Fresh Foodservice Forum brought together thought leaders in the domestic and international produce business with leading retailers and restaurateurs to explore what’s hot now and what’s on the horizon for fresh food.
Consumers’ lifestyles are igniting demand for fresh, healthy and handheld on-the-go choices. Whether it’s a portion pack of veggies with dipping sauce, a vegetable smoothie or a custom curated bento box, consumers crave healthy options to fuel their fast paced lives.
Consumers are hungry for more plants in their diets. 88% of consumers surveyed by Culinary Visions® Panel said they would like to get more plants into their diets, yet 82% of those surveyed said they love meat. Building appealing vegetable dishes with an optional add of protein satisfies
the modern omnivore.
Stealth Health is out, and full disclosure is in. Consumers want to know about ingredients, allergens and practices that relate to ethical production.
Ugly produce is in, as consumer appreciation for sustainability and waste reductions grow. Root to stem cooking is intriguing and can be delicious.
Purple is the color du jour – Pantone announced Ultra Violet as the color of 2018 just as the show began, and it ignited the conversation about colorful produce centric plates.
Veggie noodles made with zucchini, squash, sweet potato and beets are filling the endless varieties of bowl meals.
Global Cuisines trending include: Peruvian, Ecuadorian, Korean, Filipino and Israeli. Modern takes on Mexican and Chinese are energizing these long time favorites.
Young consumers overwhelmingly enjoy vegetables, unlike many of their parents at the same age. In K-12 schools, kids are more open to trying new foods than their parents, when sampled and presented by school nutrition professionals and chefs. In restaurants, the kids’ menu is becoming a thing of the past, except with very young children (typically under 8 years old); demand
for the kids’ menu is often driven by parents.
The new competitive edge is seduction – gaining loyalty with such extraordinary food and hospitality that customers cannot resist. It’s even more applicable in non-commercial foodservice operations where customers dine every day.
Lifestyle nutrition is driving demand for special menu offerings to please both young and old with unique menu choices that cater to individual desires.
Technology is disrupting the food business at a rapid pace with ordering and delivery systems that make fresh food available on demand in remote locations.
#celebratingfresh tweets:
– The mission to reduce food waste continues
– Underrated bananas predicted to make a comeback
– Catchy apple names influence consumer purchases
– Avocados are the star of healthy eating and
innovative presentation
The next show we will cover is Fancy Food in San Francisco, January 2018.
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Members of Les Dames d’Escoffier International gathered in Newport Beach, California for their international conference. This is a diverse group of culinary professionals in the food, fine wine and hospitality industry. It was a week of tasting, exploring and debating the hot topics and latest trends. There are always lively discussions and rarely unanimity on any issue when this group convenes.
A Green Tables keynote presentation shared thoughts on what members of the organization could do to enhance the lives and livelihoods of restaurant employees in the U.S. Sustainability is more than a good cause, it is good business. According to a recent Culinary Visions® Panel study, 68% of consumers surveyed said they seek out restaurants that menu responsibly produced foods.
Storytelling allows us to share food experiences and their life changing impact.
International Ingredients are part of the ever- evolving food language of the world.
Cultural Diplomacy fosters cross-cultural understanding by promoting a country’s cuisine. Bringing people to the table can often open a dialog and foster understanding.
Unpretentious Food speaks to the desire for pure food, plain and simple, as well as the educated consumer who reveals their own knowledge of what they like to eat and drink.
Culinary Connections: Consumers crave connection, and social media is enabling great transparency in the path of food, from farm
to table.
Culinary Chic: The latest darling of the food and beverage business is just as likely to be
a new variation of a long time favorite, a succulent new super fruit, a new package or
a new image for a pantry staple that’s lost
its luster.
Shared Values: Consumers want to buy food from restaurants that share their values about food, the people involved in creating their meal and the planet.
Being a farmer has evolved into a revered and respected profession, driven by a consciousness of where food comes from and the growing respect for those involved in bringing it to the table.
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Every year the National Association of Convenience Stores (NACS) Show attracts nearly 24,000 industry professionals. The attendees converge on the show floor and see the new trends, products and technology available for convenience stores.
Restoring Energy – many items touted functional claims; oxygenated water and energy drinks with stamina, metabolic and mental clarity advantages to “powerful” oatmeal
Cold Brew Coffee – multiple brands were showcasing their takes on the cold brew coffee trend, including several nitro varieties on draft and in bottles, and race car-inspired equipment designs
Premium Ingredients – premium ingredients were used in several new products ranging from breakfast foods and sandwiches to snack packs
Small Footprint Foodservice – specialty equipment to make foodservice hassle free and less intrusive in a small store
Less Is More – yogurt targeted at “what men want,” products with zero added sugar, no artificial flavors, sweeteners, non-GMO and gluten-free
Natural and Organic – the amount of drinks, meats and cheeses created with natural and organic ingredients is continuing to grow, and NACS showcased several new brands that were bringing organic ingredients to c-stores
All Day Satisfaction – several vendors presented their all day products, which were often traditional breakfast foods re-imagined to boost their appeal across all dayparts, such as hardboiled eggs packaged with cashews and Gouda cheese
High Protein – high-protein snacks were big at this year’s show, and packed a big flavor punch along with protein. New meat snack flavors were smoky bourbon, taco, and apple chardonnay, while new high protein mini cakes came in flavors like red velvet and birthday cake
Upgraded food, beverage and merchandising are the most significant changes to foodservice in c-stores. From premium ingredients to tapping into fast casual trends, owners are realizing that the most profitable area of the store deserves extra attention.
Going Digital – technology is automating everything from digital menu boards to loyalty programs tracking consumers’ purchase histories. Smart marketers are using this data to drive purchases with app offers and upselling at the point of purchase.
Packaging for Function – foodservice packaging for eating on the go continues to evolve, including trays to facilitate dipping sauces and combo meals as well as upscale bamboo and butcher-style deli wraps moving into this channel.
Something For Everyone – everything from state fair food served up in individual portions, to elevated chef inspired flavor profiles appealed to buyers. Managing product mix to appeal to consumers with different lifestyles can build business.
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The future of food was the focus of this conference, where industry leaders and entrepreneurs with cutting edge new businesses met to share fresh ideas and new thinking on food and technology.
The evolving definition of healthy has gone from weight management to wellness, and from sustainability to food that consumers feel good about eating. The new thinking consists of positive nutrition and functional food that does something more than simply nourish the body.
Trending Flavors and Techniques
Hot sauces from Indonesia and the Middle East like Sambal and Zhug, nut and seed blends like Dukkah, new alternatives to favorites like balsamic vinegar (Saba) or sweet and sour (Agrodolce), as well as Morrocan (Chermoula) and Japanese (Umeboshi) flavors are trending. Fat-washing is a trendy technique that infuses fats into craft cocktails.
Cellular Agriculture
This new science makes production of agricultural products possible in a laboratory. According to research by Datassential, people who want natural and non-GMO food are likely to favor cellular agriculture.
Eliminating Human Touch Points
New quick service concepts are eliminating front of house staff with kiosk ordering. Consumers are encouraged to order delivery from websites or by smart phone to maximize their ability to customize and manage their order.
Age of the Omnivore
Although 71% of consumers say they eat meat, 57% are positively inclined to more plant protein in their diets. Plant based meats are being used by chefs in all segments from K-12 public schools to fine dining.
The Intersection of Healthy, Delicious & Sustainable
Product development is focused on this trifecta of satisfaction. Modern consumers are less willing to accept good enough flavor.
Robots Re-imagine the Workplace
Taking over repetitive kitchen tasks is only the beginning. Robots enable omni-commerce to give consumers service anywhere, anytime. When it comes to click & collect robotics, food is the fastest growing category.
New science that promises to feed the world in a healthy and sustainable way is finding favor among the same consumers who have led the movement toward less processed food in recent decades.
New technologies enable and displace at the same time; they focus on training employees for the work place of the future.
The search for new super foods continues and spirulina (seaweed), which is abundant and sustainable, may be the next kale.
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Leaders in the dairy, deli and bakery business gathered in Anaheim to learn about the latest products and opportunities for their operations. Conversations focused on solutions to the challenge of consistently delivering fresh, healthful and delicious food to consumers.
Effectively engaging millennials as customers and Gen Z as employees can be a game changer for delis who understand the differences in winning younger customers without alienating core baby boomers.
A captivating experience like those found at food markets can entice customers to the deli. According to a new Culinary Visions® Panel study, 60% of consumers surveyed said shopping at food markets is one of their favorite types of food experiences.
Fresh is Everything to Customers – the fresh perception of the deli influences the opinion of the entire store. In a recent Culinary Visions Panel study, 67% of consumers believed that everything in the store is better if food in the deli is fresh.
Convenience – consumers crave convenience; the 150,000 convenience stores in the U.S. are serving more and more needs for today’s food shopper.
Clean Labels – consumers trust simple and authentic, and clean labels are an important validation.
Authentic Flavor – delis are in a unique position to offer authentic international foods that would be difficult to make at home.
Everyday Catering – more and more consumers look to the deli catering department and in-store bakery to feed family parties and celebrations.
Meal Kit Momentum – the momentum of meal kits continue to rise, enabling consumers to create meals at home that might once have been considered only as restaurant fare.
The Heat is On – Sriracha is becoming almost as mainstream as salt and pepper.
Bite size indulgence – consumers who are unwilling to give up luxurious sweets can have their indulgence in bite size desserts or sweet and crunchy snack thins.
Sampling Influences – 71% of the consumers surveyed by Culinary Visions Panel are more likely to purchase something that they may not have considered, if a sample is offered.
Consumers Seek Affordability – Modern consumers are increasingly adept at balancing their needs for convenience and value.
All Day Execution – Delivering fresh and flavorful experiences has to be consistent throughout the day, it’s not just an opening act for peak shopping periods.
Forge a Connection – Today’s consumers want to be connected with the producers of their food. Whether it is a story or an in-store experience, sharing the passion of the producer matters.
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The National Restaurant Association (NRA) International Foodservice Marketplace is an annual event where over 2,000 companies from around the world showcase their products to more than 45,000 foodservice professionals. This year’s show illuminated trends that are sure to have a lasting impact on the
foodservice industry.
As consumers continue to allocate more and more dollars to eating out, it is estimated that restaurant sales will reach $799 billion in 2017, according to Nation’s Restaurant News. Consumers continue to shift their spending to more convenience-oriented foods with QSR growth projected at 2.5%.
Ethical practices directly relate to consumer perceptions of food quality. According to a recent Culinary Visions® Panel survey, operators who develop and promote positive business practices and responsible ingredient sourcing, benefit from an overall halo effect. Consumers believe the food at restaurants known for ethical practices will be fresher (53%), healthier (49%), and taste better (47%).
Food with a Story: Whether hand-crafted, cultivated, or all-natural; consumers want to know the story behind the food.
Healthy Indulgence: The Mindful Dining movement has consumers rethinking indulgence with a healthy perspective.
Soups Reinvented: Whether Chicken Turmeric Bone Broth, Thai Curry & Lime or Gazpacho, soups are now available on-the-go. New innovative microwavable packaging resembles a disposable coffee cup.
Center-of-the-Plate: Protein suppliers marketed elevated forms of their products, showcasing premium cuts of meat, marbling, clean labels, global flavors and old-time production methods.
The Caffeinated Consumer: Nitro cold brews are making their presence known in the world of coffee and tea. Independent and corporate chains are adding a nitro-punch to their consumers’ caffeine needs.
Sustainability continues to gain momentum as consumers’ concerns about ingredients, animal welfare and ethical treatment of food producers grow. As the trend continues to unfold, operators are finding simplicity drives sustainability and are creating ethical solutions while continuing to operate profitably.
Minimalism: Products and brands touting clean labels, fewer ingredients, less sugar, non-GMO and generally less processing are in demand.
Technology Takes Center Stage: Automation is a driving force behind new and innovative technologies. Latte art makers and 3-D pasta printing machines provide a wow-factor for consumers and allow for great customization.
House-made, Made Easy: Operators are looking for clean labels and foods that look house-made, yet are economical and have the convenience necessary for high volume kitchens.
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The Sweets and Snacks Expo draws more than17,000 attendees and 760 exhibitors from around the world; buyers represent supermarkets, mass merchandisers and specialty retailers, who delight in the snacks and confections at almost every booth. The expo continues to grow, with over 200 first time exhibitors at this year’s show. It’s a captivating place to spot emerging trends in the sweet and savory snacks market.
The total snack market accounts for $55 billion in retail sales, with 2.8% growth since last year. American consumers eat chocolate and candy about 2-3 times a week, averaging about one teaspoon of added sugar a day.
A Culinary Visions Panel study shows that 92% of millennials (ages 19-36) consider an item’s portability when making the decision to purchase a snack.
Breakfast All Day is being served up in confections like pancake and maple syrup jelly beans, cinnamon churro marshmallows, and coffee you can munch on, such as coffee-rubbed almonds, espresso bean inclusions in fruit bites, and trail mix with ground coffee.
Dippers include a new refrigerated cheesecake dip made for other snacks like cookies, pretzels and fresh fruit.
Beverage Flavors are lending themselves to confections, with gummy candies in flavors like sparkling wine, draft beer and soda flavors.
Hybrid Snacks
Grains run the Gamut from popcorn in flavors like cookies & cream, birthday cake and frosted sugar cookie to a new candy cup plus granola bar product which used the nutritive value of almond butter to create a health halo for this anytime snack.
Protein Snacks were packaged for portability and sports nutrition, while new jerky flavors included flame-grilled Bourbon BBQ, sweet BBQ pork, Seoul BBQ, maple BBQ, brew master’s pale ale, ancho pepper, and jalapeño.
Better for You innovations included carrot and green bean pickles in portable pouches, dried mushroom chips in flavors like chorizo jalapeño, and puffed vegetable crisps like roasted Brussels sprouts, cauliflower and sugar snap peas with low sodium and high fiber claims.
Claim Your Stake: savory snack launches, especially those with protein and fiber claims, have doubled since 2012.
Grab and Go: enjoying snacks in the car has steadily increased over the last four years.
It’s All in a Name: product names will tell consumers when or even what moment to enjoy them. Examples include energy, post-workout, or a coffee break.
Calorie Conscious: America’s top candy companies have committed to providing consumers with more information and snacking options – by 2022, half of individually wrapped products will be 200 calories or less and 90% will have calorie count on the front of the pack.
Mindful Snacking: Consumers today use a holistic approach; healthy eating is less about avoidance and more about what goes into a product.
No Missed Connections: Savory and BFY snacking peaks around midday. Around 8pm, after dinner, is when consumers reach for sweets. Connecting throughout the day as their mindset changes is key.
Transparency Matters: Don’t rely on claims and ingredients to differentiate; claims are merely the point of entry and consumers need honest, open communication and substance behind the marketing.
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We are delighted to share some of our favorite culinary experiences from the richly diverse neighborhoods of Chicago. There are always plenty of hot new restaurants around town, and our 2017 edition includes a special section on Food Halls that you may enjoy exploring as this trend heats up around the country. Our recent consumer survey from Culinary Visions® Panel revealed that 60% of the consumers surveyed like to roam around with a beverage and absorb the whole environment of the market. We think you will too.
One of the hottest trends in today’s Windy City restaurant scene is food halls, but these are not the pedestrian, institutional serveries of the past. Instead, these gems include fare from some of Chicago’s hottest chefs in one location. Almost any type of dish, from barbecue to Asian to decadent desserts and even gourmet hot chocolate, can be found in various incarnations, such as prepared dishes, grab-and-go and all in a market format. Foodies and food-lovers alike will find food halls to be meccas for the palate.
3 Greens Market
www.3greensmarket.com
354 W Hubbard St | 312-888-9195
This casual restaurant/coffee shop/grab-and-go market/bar appears to have been taken off a college campus and planted in an urban neighborhood. It offers a varied menu, with an 18-foot fresh salad bar, a pastrami shop and cheeseburgers and fries in a relatively small footprint. It also serves up small batch and bottled cocktails as well as both wine and beer, along with coffee concoctions. The 60s and 70s ambiance harkens to rec rooms and living rooms of past eras.
Chicago French Market
www.frenchmarketchicago.com
131 N Clinton St | 312-575-0306
Owned by the Bensidoun family, which owns more than 100 open-air indoor and outdoor markets in the U.S. and Europe, Chicago French Market has reinvented itself from a true French market to a modern urban marketplace. Close to 30 specialty vendors offer everything from fresh Vietnamese spring rolls to raw food offerings. And, yes, you can still get a made-to-order Croque-Monsieur.
Devour 205 − coming soon
www.devour205.com
205 W Wacker Dr
A new food hall from the owners of La Madia and Firecakes Donuts is slated for a spring opening downtown, promising upscale casual food choices. Check to see if this 10,500 square-foot project is open once you’re in town.
Eataly
www.eataly.com
43 E Ohio St | 312-521-8700
Mario Batali, Joe Bastianich and Lidia Matticchio Bastianich are the driving forces behind the successful Italian food emporium which still draws record crowds in the city. The enormous multi-level market looks exactly like the Eataly in Milan, with a seemingly limitless variety of authentic Italian foods that can be enjoyed on the premises or prepared at home. It’s a full-on immersion into Italian cuisine.
Latinicity
www.latinicity.com
108 N State St, 3rd Fl | 312-795-4444
A bit hard to find in its third level location in a Chicago Loop mall, Latinicity aims to be the next food galleria of Latin American cuisine. This sprawling, modern food hall features a variety of south of the border cuisines and cocktails. With little space given to retail, this is a place dedicated to eating. Tortas, Latin-inspired sushi, grilled meats, seafood and burgers are all offered here at a relatively affordable price point. Latinicity is still gaining traction and might be worth a visit to see a new take on an old concept.
Revival Food Hall
www.revivalfoodhall.com
125 S Clark St | 773-999-9411
One of the newest hot spots in the financial district, this all-local dining concept spotlights some of the city’s favorite independent food vendors within 24,000 square feet of space. Revival Food Hall is situated on the ground floor of The National, a restored 1907 building designed by Daniel Burnham. The 15 fast-casual stalls in a grab-and-go setting include new concepts from acclaimed Chicago chefs as well as old favorites.
McCormick Place convention center often seems like a city all its own for those attending trade shows there, but there is a richly diverse food scene just minutes away. Chicago’s Chinatown offers some great dining and other diversions. Walk around all of the sculptures in the Chinese zodiac to see if you match your sign or enjoy a stroll to idyllic Ping Tom Park. If it’s a nice day, this is a great place to fly a kite that can be purchased at one of the many specialty stores in the area.
Acadia
www.acadiachicago.com
1639 S Wabash Ave | 312-360-9500
Celebrated pastry chef Mari Katsumara is known for both unexpected flavors and beauty in her innovative creations. She begins the journey with pre-desserts like grapefruit, which combines the tart fruit with candied kumquat, marshmallow and fennel, and this then culminates into Japanese cheesecake, made with Anjou pear sherbet, buckwheat graham, almond crunch and honey.
Cai
www.caichicago.com
2100 S Archer Ave, 2nd Fl | 312-326-6888
With Cai’s crystal lights and silk-covered chairs, dim sum in Chinatown gets a glam make-over. Outside of the occasional rolling cart, the best approach is to order off the lengthy dim sum menu. Bamboo steamers come filled with a variety of spring rolls, delectable meats and dumplings like puffy buns filled with sweet barbecued pork.
Chicago Oyster House
www.chicagooysterhouse.com
1933 S Indiana Ave | 312-225-8833
There’s no mistaking the theme of this restaurant, as the modernized nautical décor includes decorative fish on the walls. With a menu consisting of fresh oysters from both coasts, Chicago Oyster House offers seafood in many incarnations. This includes sushi, cold and hot appetizers, grilled oysters and entrees ranging from Cajun seafood boil, grilled lobster tail, and for those carnivores, filet mignon and lamb chops.
Chef Luciano
www.chefluciano.com
49 E Cermak Rd | 312-326-0062
Declared a Chicago landmark after undergoing renovations in 2010, Chef Luciano’s innovative and eclectic menu features dishes from the southern U.S., the Caribbean, Italy and India. Traditionalists will appreciate the fried chicken and tilapia dishes, yet if you’re looking for something different, the
Cajun catfish, jerk chicken, curry shrimp and a quinoa platter may be more your taste.
Kroll’s South Loop
www.krolls-chicago.com
1736 S Michigan Ave | 312-235-1400
If you’re yearning for an authentic Chicago bar and grill, Kroll’s will fit the bill. The warm atmosphere and American-style food are the perfect combination for a relaxing, low-key evening out. The extensive selection of salads, sandwiches and flatbreads range from steak caprese salad to a beer braised shortrib sandwich and brie and pear briolle flatbread. Burgers also are out of the ordinary, with brisket burger and Wisco brat joining the more ubiquitous beef, veggie and turkey burgers.
Ming Hin
www.minghincuisine.com
2168 S Archer Ave | 312-808-1999
333 E Benton Pl, Ste 300 | 312-228-1333
With one in Chinatown and a newer location near the Maggie Daley Plaza, Ming Hin is a solid venue for authentic Chinese entrees as well as the popular dim sum treats. Its menu showcases flavors from Hong Kong, Macau and dishes from mainland China, and the interior features upscale
Chinese décor.
Rylon’s Smokehouse
www.rylonssmokehouse.com
67 E Cermak Rd | 312-794-5901
Chef Derek Rylon’s distinctive barbecue is first pit-grilled over wood and then sent to the smoker for finishing, which is the reverse process of most restaurants. This purportedly allows the meat flavor to come through, without an overwhelming smoky taste. Another thing that is absent at Rylon’s is sauce, as the focus is on the meat itself. And there is plenty of it. Plates include brisket, shrimp, pulled pork, turkey legs, chicken and even lobster mac and cheese. Sandwiches, tacos and housemade links round out the selection.
Sociale
www.socialechicago.com
800 S Clark St | 312-588-1100
Translated from the word “social,” Sociale’s concept is based around small plates that are fun, flavorful and bold, along with seasonal hand-crafted cocktails. Chef/owners John McLean and Martin Murch’s creations include chicken liver mousse, house-made feta Burrata, sumac-crusted scallops and pickled beet salad. Burgers and sandwiches range from the cubano to grilled cheese. And the Chicagoan, Lisbon and G&T cocktails are made to please with top shelf liquor.
The West Loop continues to be a hot place for new restaurants, and it’s become a destination all its own. We could not possibly list every great place to eat in this area, so we focused on the newer openings. The recently-designated Fulton Market area is bringing new life to the neighborhood, with many favorite places showcasing the concepts of forward-thinking chefs and restauranteurs.
2Fun Chinese
www.funfunchinese.com
905 W Randolph St, 2nd Fl | 312-877-5967
The counterpart to Won Fun Chinese, which is on the building’s first floor, 2Fun‘s dining room is dominated by an enormous bar and authentically festive red and black décor. Go to Won Fun for the food, sampling small eats like General Tao’s chicken wings or the Sichuan classics like Kung Pao chicken and fire fish, then settle in for the party at 2Fun’s with its wide selection of wine, cocktails, draft beer and whiskeys. Asian-inspired offerings include Open Says Me, with sesame gin, coconut, ginger and lime; Yuzu whiskey sour with bourbon, yuzu juice and mint; and Shanghai
Sky, combining mezcal, baijiu, lemon and violette.
avec
www.avecrestaurant.com
615 W Randolph St | 312-377-2002
The result of a partnership between executive chef Paul Kahan, restaurateur Donnie Madia and wine steward Eduard Seitan, avec combines local Midwest ingredients with a rustic menu that harkens from Southwestern Europe. This restaurant is a good fit if you’re seeking Mediterranean fare and moderately-priced wine from small producers in France, Italy, Spain and Portugal. Small plates such as wood oven-roasted oysters and chorizo-stuffed medjool dates, and large plates like whole roasted fish with caldo verde and wood oven paella with confit chicken, as well as a selection
of cheese from avec’s cave, will not disappoint.
Bad Hunter
www.badhunter.com
802 W Randolph St | 312-265-1745
This restaurant’s name is appropriate, given that the menu is centered around seasonal vegetables, with the occasional meat mixed in. Health-focused dishes prepared on a wood grill are complemented by moderately-low alcohol cocktails. With the ambiance of an English garden, this tranquil escape is complete with paved brick floors and greenery throughout.
Eden
www.edeninchicago.com
1748 W Lake St | 312-366-2294
With a focus on fresh, local ingredients, many sourced from its on-site urban garden, Eden puts new meaning to the term “farm-to-table.” Although the selections are not overwhelming, they are carefully thought out. House-made pastas include braised pork agnolotti, smoked tajarin and pork tagliatelle, and lamb loin, seafood stew and fish of the day are among the entrées. Don’t leave without indulging in one of mixologist Alex Rydzewski’s cocktail creations, such as Writer’s Block with Reyka vodka, benedictine, campare, herbsaint and grapefruit bitters.
El Che Bar
www.elchebarchicago.com
845 W Washington Blvd | 312-265-1130
A 10-foot hearth is the focal point of this newly-opened Argentinean-inspired restaurant, which prides itself on authentic dishes prepared in a woodburning oven. A bevy of grilled seafood, roasted meat and smoked vegetable entrees are uniquely prepared right over the fire. Complementing the dishes is an ambitious beverage program with innovative flavors ranging from smoke to acid.
Elske Restaurant
www.elskerestaurant.com
1350 W Randolph St | 312-733-1314
The first collaboration of husband-and-wife culinary power couple David and Anna Posey of Blackbird and Publican fame respectively, Elske is short on seating but not on portions, as these increase as the ever-changing tasting menu progresses. A la carte creations, such as soft scrambled eggs with confit chicken thigh and crispy grains; veal sweetbreads with cabbages
and golden raisins; and fricassee of rabbit and escargots with parsley root and garlic panisse, are gourmet all the way.
Roister
www.roisterrestaurant.com
951 W Fulton Market | No phone number available
Alinea’s Grant Achatz and Nick Kokonas team up with The Avaiary’s executive chef, Andrew Brochu, to launch a new concept a la carte restaurant that is intended to be casual and approachable − at least more so than Alinea. Roister, which means “to revel noisily” in French, features an open hearth kitchen. Menu options range from a sourdough pancake with hearth baked beans to A-5 Japanese wagyu and a whole chicken brined in chamomile sweet tea served 3 ways − poached, buttermilk fried and confit with artichokes. Reservations can be made via the Tock ticket system, and a limited number of walk-ins are available.
Ronero
www.ronerochicago.com
738 W Randolph | 312-600-6105
Take a journey through the Caribbean into Central and South America at Ronero, a Latin restaurant/rum bar. Owned by Chicago restaurant veteran Nils Westlind of Parliament, the menu is divided into para compartir; carnes, aves, pescado; and el gran show. Sample a small bite, such as ceviche or an entrée like Colorado lamb chops with huacatay sauce and Peruvian potato. El gran show includes three shareable dishes served tableside.
Smyth + The Loyalist
www.smythandtheloyalist.com
177 N Ada | 773-913-3773 | 773-913-3774
Two restaurants and diverse dining experiences offered in one location, Smyth pays homage to the farmlands of Smyth County, Virginia with five-, eight- and 12-course menus in an informal space, while The Loyalist provides seasonally-inspired dishes in a more traditional format, albeit with limited offerings ranging from a burger and fries to broiled sea trout with kasu, red cabbage and pickled onion.
Also described as the Near North Side and bordering the famed Magnificent Mile, the River North/Old Town neighborhoods are go-to destinations for trendy dining at award-winning restaurants. Experience the late-night energy at the many upscale clubs, wine bars and cocktail hot spots throughout this area.
3 Arts Club Café
www.3artscafe.com
1300 N Dearborn St | 312-475-9116
Be prepared for a multi-hour wait or set up shop on one of the many sofa lounges at this tony Chicago hot spot. Cuisine inspired by Northern California and the Mediterranean melds perfectly with the indoor/outdoor feel of the light- and tree-filled grand courtyard, which includes a historic
restored fountain. The restaurant also features a coffee bar on the main floor and a wine vault and tasting room on the loggia.
Bavette’s
www.bavetteschicago.com
218 W Kinzie St | 312-624-8154
This non-traditional steakhouse combines French flair with a casual ambiance that results in a unique restaurant experience. If you’re seeking authentic steak selections, you will not be disappointed, and neither will those looking for a lighter meal, which may include lamb chops, broiled salmon or roasted chicken. Fresh oysters from both coasts and house-made dessert round out the menu.
Bohemian House
www.bohochicago.com
11 W Illinois St | 312-955-0439
Inspired by the lighthearted, carefree essence of Bohemian culture, BoHo’s hearty dishes include Czech, German and Austrian fare. Chicken paprikash with pickled sweet peppers and Czech potato dumplings is sure to be a favorite, along with butcher’s goulash, featuring the contrasting yet complementary flavor sensations of spicy Hungarian kolbasz, beef shank, spaetzli and sweet and sour cabbage. Craft beers are center stage here, so prepare to choose a flight and sample a few of the 15 varieties on tap.
Ēma
www.emachicago.com
74 W Illinois St | 312-527-5586
Lighter Mediterranean fare is prepared by chef CJ Jacobson, and centered around spreads, dips and mezze small plates. Be sure to try Ēma’s specialties − spicy hummus, house-made stracciatella with vine-ripened tomatoes and lamb kefta kebas. Note that the restaurant shares a kitchen with Rotisserie Ēma next door. This casual space offers rotisserie chicken as its specialty, as the name implies.
GT Prime
www.gtprimerestaurant.com
707 N Wells St | 312-600-6305
A steakhouse with a twist, GT Prime executive chef/partner Guiseppe Tentori of GT Fish & Oyster has ventured into a meat-centric menu with ingredients sourced from local farms. Along with beef, offerings include bison, venison and lamb in a 4- or 8-ounce size. A number of hot entrees, like rabbit leg confit and veal cheek, as well as salads, provide alternatives if you’re seeking a departure from traditional steakhouse fare.
Kiki’s Bistro
www.kikisbistro.com
900 N Franklin St | 312-335-5454
This old favorite, one of the first bistros to hit Chicago, brings a homey, French country atmosphere to the dining experience. Here, you will find considerable flair added to bistro classics, from daily fish specials to duck confit to escargots; but you’ll also find other rustic choices, like lamb stew loaded with vegetables. Save room for the crème brûlée.
The Spice House
www.thespicehouse.com
1512 N Wells St | 312-274-0378
This retail store is well-known locally for an extensive array of spices and specialty house blends that are ground daily. It doesn’t get any fresher or more delicious. The Spice House is easy to find because the aroma will lead you to it from several doors down. Make sure to stop in and pick up the Chicago neighborhood seasoning blend of your choice.
SPiN Chicago
www.chicago.wearespin.com
344 N State St | 773-635-9999
One of seven locations across the country and Canada, Susan Sarandon is a partner in this chain, which was conceived as a spin off from the naked ping pong parties in Tribeca about 10 years ago. If you’re looking for a one-of-akind experience and great-tasting casual fare such as flatbread pizza, salads and sliders, then get ready to get your ping pong game on at SPiN.
True Food Kitchen
www.truefoodkitchen.com
1 W Erie St | 312-204-6981
Vegans, vegetarians and those seeking healthy fare need to look no further than True Food Kitchen, which features a surprising selection of super foods that will make you smile with each bite. And if you’re seeking an indulgent meal, you can’t help but love the spaghetti squash casserole, inside out quinoa burger, various bowls, pizzas and anti-oxidant filled desserts.
XOCO
www.rickbayless.com/restaurants/xoco
449 N Clark St | 312-661-1434
Mexican street food takes center stage at famed chef Rick Bayless’ popular eatery, which includes authentic tortas and house-made ice creams, along with chocolate beverages and specialty churros. Also not to be missed are his hallmarks − Topolobampo and Frontera Grill, both at 445 N. Clark St. − for a memorable meal experience.
This has long been a favored residential neighborhood, and a vibrant retail and restaurant scene has developed. On a nice day, Lincoln Park is a lovely walk, and the Chicago History Museum at the south end of the park is one of the small museum treasures that does not take all day to enjoy. On Saturday mornings, the Green City Market is farmers market theatre at its finest. Or if you are just in need of a little retail therapy, some of the best boutique shopping is in a small area starting at Armitage and Halsted Streets.
Alinea
www.alinearestaurant.com
1723 N Halsted St | 312-867-0110
If you have been to Alinea before and thought one ride on this unique culinary adventure was enough, think again, as it has been reconcepted. This is one of only 12 U.S. restaurants to earn the coveted Michelin 3-star rating. Founded in 2005 by notable chefs Grant Achatz and Nick Kokonas, the menu is seasonal, the courses are plentiful at between 18 and 22 and the plating is as artistic as it is full of flavorful sensations like no others.
Big Jones
www.bigjoneschicago.com
5347 N Clark St | 773-275-5725
Worth a visit, especially for breakfast, the cuisine here is an advancement of southern cooking. Dishes incorporate heirloom, organic produce and pasture-raised proteins, along with sustainable seafood, to create stellar comfort food. Descriptors like antebellum grits and heritage sea island peas hint at the story behind each dish, and Chef Paul will share the historical roots of his ingredients with interested parties.
City Olive
www.cityolive.com
5644 N Clark St | 773-942-6424
A little north of this area and not to be confused with other stores that sell primarily flavored oils. The proprietor curates some of the finest olive oils from around the world. You will also find a wide selection of culinary treats in this small shop. Definitely worth the trip.
Ella Elli
www.ellaellichicago.com
1349 W Cornelia Ave | 773-935-3552
With its menu of globally-inspired cuisine, Ella Elli has something for everyone. Joining the pizza, pasta, seafood and meats is a nice selection of vegetable dishes that will appeal to carnivores and non-meat eaters alike. Start out with one of the many charcuterie and toasts and top it off with one
of the unique cocktails to make it an evening to remember.
Entente
www.ententechicago.com
3056 N Lincoln Ave | 872-206-8553
From the team at Fujimura and chef Brian Fisher, Entente’s evolving, imaginative dishes include seasonal game, seafood, meat and vegetables. Among these may be octopus, chicken, pork or lamb, depending on when you visit, but unlike the entrées, the extensive wine and liquor offerings are
always available.
Floriole Café & Bakery
www.floriole.com
1220 W Webster Ave | 773-883-1313
No longer the best kept secret in town, Floriole offers breads, pastries, breakfast and lunch sandwiches, salads, tarts, teacakes and cookies using local, organic ingredients whenever possible. Don’t miss the Kouign-amann, the flakiest, most decadent cinnamon pastry on the planet, or their dreamy quiche – tall, indulgent and baked into a perfect custard.
Intro
www.introchicago.com
2300 N Lincoln Park West | 773-868-0002
For modern Chinese dim sum, schedule a visit to Intro during your stay, where unique versions of old favorites abound. Vegetables, bao, noodles and fried rice are among the many specialties enhanced by Intro’s chefs’ travels. Meals can be ordered either a la carte or shared family style. A Sunday dim sum brunch, recently added, can start your day off right. Don’t miss the truffle egg drop soup.
Kitsune Restaurant & Pub
www.kitsunerestaurant.com
4229 N Lincoln Ave | No phone number available
Focusing on bountiful ingredients from the Midwest, Kitsune’s concise, home-style Japanese specialties serve up a snack-heavy selection like oysters with yuzu and brown butter or chicken dumplings with black sauce, as well as a seasonal washoku menu served family style. Finish up the experience with a whiskey-glazed donut or any of the 12 beers on tap.
Read It and Eat
www.readitandeatstore.com
2142 N Halsted St | 773-661-6158
If you’re looking for a culinary experience via a good book, Read It and Eat will be just as fulfilling as a good meal. Choose from hundreds of reading material on cooking, travel, biographies and history. Check out the calendar of events for author/chef signings, discussions, demonstrations, tastings and cooking classes. Browsing for books has been turned into a social and culinary experience.
A creative epicenter outside of the Loop, the Wicker Park/Bucktown neighborhood is young, hip and, yes, a bit gritty for those willing to venture out of their comfort zone. It’s here that some of the most talented of Chicago’s chefs have found homes for their innovative concepts, so much so that the area is well-known for its James Beard and Michelin-awarded chefs. Beware, the downside to this bounty of culinary delights is that tables can be difficult to come by.
The Bristol
www.thebristolchicago.com
2152 N Damen Ave | 773-862-5555
Nose-to-tail seasonal cooking is the highlight at Chef Chris Pandel’s casual neighborhood eatery. House charcuterie and pasta are complemented by a wine selection from more than 200 producers. A recent menu featured a smoked carrot salad with sumac yogurt and heritage pork shoulder with
stewed kraut.
Café Robey
www.therobey.com
2018 W North Ave | 872-315-3084
Chef Bradley Stellings serves up his creative French-American fare in an art deco building on the ground floor of The Robey boutique hotel. Breakfast classics, a more extensive brunch and authentic dinner options can be found. In the evenings, belly up for raw bar favorites, go in on shared plates or choose from classic fare, such as crispy duck confit, wild caught salmon and tagliatelle Bolognese.
Furious Spoon
www.furiousramen.com
1571 N Milwaukee Ave | 773-687-8445
Furious Spoon harkens to the authentic Japanese ramen shop, with hand-made noodles delivering as the showcase. Six bowls are available, with chicken, vegetables, beef or pork as main ingredients. A number of unique toppings, including poached egg, garlic relish and fury sauce, as well as sides such as pickled vegetables and spring rolls, promise a flavorful meal made as adventurous as you’d like.
Mott Street
www.mottstreetchicago.com
1401 N Ashland Ave | 773-687-9977
One of Michelin’s 2017 Bib Gourmands, Mott Street is chef Edward Kim’s edgier incarnation of his Windy City debut Ruxbin. It has a casual vibe, but the Asian-inspired dishes served family style are getting a lot of buzz. Along with the burger, which is only available at the bar but worth the trip, offerings range from wings and pork chops to lamb belly ribs, bone marrow and a catfish claypot. Be sure to add a seasonal cocktail in the mix here.
Pub Royale
www.pubroyale.com
2049 W Division St | 773-661-6874
Named one of the country’s 50 best new restaurants by Bon Appetit in 2016, Pub Royale serves up Anglo-Indian dishes, such as samosas and Indian chicken, in a Bohemian-style setting. This gastropub also is known for its extensive beer list, with 24 varieties on tap at one time. The menu is more flavorful than plentiful, but the variety of options are sure to please.
Publican Anker
www.publicananker.com
1576 N Milwaukee Ave | 773-904-1121
A tribute to the early 20th century saloons and breweries that once dotted this neighborhood, Publican Anker presents a new take on traditional bar fare that emphasizes light, clean and rustic dishes. Aside from the pub burger, which is sought after, you’ll find a host of vegetarian selections from the soil, such as grilled cucumbers, fried eggplant and apple salad, and dishes that originate from the farm and sea, including trout, blood sausage, roasted half chicken and mussels.
Takito Kitchen
www.takitokitchen.com
2013 W Division St | 773-687-9620
The industrial atmosphere with modern elements sets the stage for executive sous chef Gustavo Urbina’s seasonal menu of shared plates, ceviches and artisanal tacos that are all gluten free and made with fresh ingredients. Though small in size, the menu is big on flavor, with taco varieties that include crispy fish, chicken al pastor, pork belly and lamb merguez, among the selections. Be sure to begin the meal with one of the innovative salsas for a different take on an old favorite.
Taxim
www.taximchicago.com
1558 N Milwaukee Ave | 773-252-1558
Dare to dine on Greek cuisine outside of Greektown? You will be well-rewarded here. Veg-centric chef David Schneider gathers inspiration from local farmer’s markets, creating seasonal offerings of inventive Greek dishes. Superior vegetable pairings include okra sautéed with garlic, sun-dried tomatoes, olive oil and cilantro; or fried heirloom eggplant slices with yogurt sauce.
Temporis
www.temporischicagocom
933 N Ashland Ave | 773-697-4961
With a 20-seat restaurant that has an 8-10 course tasting menu, it’s obvious the dining experience will be a memorable one. And considering the accolades surrounding Temporis, there’s no doubt that guests here are in for a special treat. A peek at the opening menu with its venison shank, hamachi, foie gras and sunflower in five forms, and among other dishes, will get those taste buds in gear for what’s to come.
Trench
www.trenchbar.com
2039 W North Ave | 773-661-1540
A contemporary American tavern in the heart of Bucktown, Trench showcases the creations of Michelin-starred chef Jared Wentworth. The small but mighty menu of snacks, small plates and large plates are varied, with iron roasted mussels, crudo of hamachi, braised beef short ribs and,
yes, the ubiquitous burger, albeit with beef fat fries, among the offerings.
The Violet Hour
www.theviolethour.com
1520 N Damen Ave | 773-252-1500
This high-end lounge touts a no-cell phone usage rule alongside a prominent cocktail listing. Creative descriptives include Juliet and Romeo made with Beefeater, lime, mint, cucumber and rose water, and Which Witch is Which, containing Laird’s apple brandy, Lustau Manzanilla and bitters. Look for the solitary light above a colorful mural, since there is no sign for this intimate speakeasy. Those in the know go in the early evening – the line starts to form at 7 pm on weekends.
Millennium Park and the Art Institute are favorite destinations in this neighborhood. Yet if you just want to soak in a little culture quickly at no cost, venture into the Cultural Center from either entrance off of Michigan Avenue and be sure to walk up to the second floor to appreciate the city’s stunning architecture. If you’re in the mood for a quick walking tour, the Architectural Society offers a wide variety of options around the city that provide an insider’s look into the buildings that make Chicago so distinctive.
Acanto | The Dearborn | The Gage
www.acantochicago.com
18 S Michigan Ave | 312-578-0762
www.thedearborntavern.com
145 N Dearborn St | 312-384-1242
www.thegagechicago.com
24 S Michigan Ave | 312-372-4243
Restauranteur Billy Lawless created Acanto, an approachable Italian food destination as well as The Gage, a gastropub that offers rustic cuisine in a refined setting. His sisters Amy and Clodagh are behind The Dearborn, an urban American tavern that imparts eclectic twists on sophisticated classic dishes. All three are on trend and welcoming.
Chicago Athletic Association
www.chicagoathletichotel.com
12 S Michigan Ave | 312-940-3552
This former men’s club has been renovated into a hip hotel that is a scene in and of itself. Part of its allure is the number of hot, trendy restaurants on the premises. This includes Cindy’s, a rooftop restaurant with panoramic views and a seasonal menu, along with Cherry Circle Room, Milk Room and The Game Room, all providing different experiences and creative menus and wine. Shake Shack, a quintessential burger joint, also has a location here.
Cochon Volant
www.cochonvolantchicago.com
100 W Monroe St | 312-754-6560
This French steakhouse/brasserie offers a wide range of options for lunch, dinner and after hours. The menu literally centers around its dry-aged beef, which is served up with sauces such as mushroom truffle and Roquefort or “splurges” that include bone marrow and seared foie gras. A host of appetizers, seafood, shellfish, salads and French specialties, such as poulet and canard, will delight Francophiles.
Farmer’s Fridge
www.farmersfridge.com
20 S Clark St
108 N State St
121 W Wacker Dr
125 S Clark St
200 W Jackson Blvd
This is the latest concept in fresh vending in the city that is easy to see because these vending machines are inside many office buildings across Chicago (see map for various locations). If you’re taking the food hall tour, you will find one in Revival Food Hall, or the location in the Merchandise Mart has a comfy adjacent seating area. Everything from salads, to fresh-squeezed juices and snacks is packed fresh and comes in a recyclable mason jar.
High Tide Poke – coming soon
203 N LaSalle St
Not yet open at the time of this publication, there has been a great deal of talk about this new seafood restaurant in the city’s downtown. With a scheduled early April opening of the 80-seat spot, the menu includes build-your-own poke bowls, salads and wraps.
Pastoral
www.pastoralartisan.com
53 E Lake St | 312-658-1250
With a number of locations throughout the city, Pastoral is one of the best cheese and gourmet shops Chicago has to offer. On a nice day, stop in to get a picnic lunch and walk a couple of blocks to Millennium Park for an unforgettable meal al fresco.
Toni Patisserie & Café
www.tonipatisserie.com
65 E Washington St | 312-726-2020
From scratch deliciousness is the hallmark of this European-inspired eatery. Breakfast, lunch and lighter dinner fare can be had here, including salads, baguette sandwiches and quiche. Of course, dessert options are plentiful, with mini versions of cookies and pastries, larger sizes to share and individual desserts that run the gamut from eclairs to tarts to brownies to lemon squares.
This working class, somewhat edgy northwest side neighborhood is chock full of new eateries that are garnering attention in the culinary scene. The craft beer craze is evident in both old and new corner bars and pubs. Here, the emphasis is on local where the entertainment, art and ingredients are concerned. For those seeking a true neighborhood vibe and a host of dining options, you won’t be disappointed in your visit to Logan Square.
Dos Urban Cantina
www.dosurbancantina.com
2829 W Armitage Ave | 773-661-6452
There has been much buzz around this newer eatery and its menu, with entrées segmented into vegetables, masa, seafood and meat. Tantalizing the taste buds are grilled maitake and shimeji mushrooms bathed in Oaxacan red mole; black lentils with couscous, watercress and poached egg; and beef pibil with black beans, habanero salsa and collard greens. Desserts are deliciously modern updates on Mexican favorites.
Fat Rice
www.eatfatrice.com
2957 W Diversey Ave | 773-661-9170
James Beard Award-nominated Fat Rice offers Euro-Asian comfort food native to Macau. Its namesake dish, arroz gordo, features a stoneware rice casserole overflowing with seafood, chicken thighs, Portuguese sausage, tea-infused hard-boiled eggs and assorted pickles. Come for unique flavors you won’t find anywhere else. Ladies Room showcases a stylish cocktail bar adjacent to the restaurant and features cocktails using locally-sourced bitters, flavor-infused spirits and house preserved fruits and vegetables.
Giant
www.giantrestaurant.com
3209 W Armitage Ave | 773-252-0997
Belying its name, this diminutive 40-seat restaurant provides a casual dining atmosphere, with a focused unpretentious menu from chef Jason Vincent, formerly of Nightwood. Dishes are centered around an extensive homemade pasta program, along with seasonal delights that feature local produce and meats. The tight wine list features smaller producers from Canada, New York, Oregon and California, with some imports, too.
Longman & Eagle
www.longmanandeagle.com
2657 N Kedzie Blvd | 773-276-7110
A casual Michelin-starred no-reservations restaurant, this innovative concept harkens back to the past. The first floor’s public space is centered around a whiskey bar, while the adjacent Off Site Bar and patio serves sausages and snacks; and the second floor has six guest rooms that complement the restaurant below. Affordable yet adventurous farm-to-table fare changes with the seasons.
Lula Café
www.lulucafe.com
2537 N Kedzie Blvd | 773-489-9554
This popular café brings farm fresh ingredients to a thoughtfully-prepared menu. Surrounded by urban eclectic décor, get ready to enjoy unconventional flavor combinations like bucatini with feta, cinnamon, toasted garlic and brown butter, and hearty chickpea and sweet potato tagine with green harissa.
Scofflaw
www.scofflawchicago.com
3201 W Armitage Ave | 773-252-9700
If you’re seeking gin-soaked cocktails and pub grub in an atmosphere with cozy nooks, then Scofflaw is for you. Burgers, po boys, scallops and bisque are among the offerings that can be paired with craft drafts or cocktails for a casual night of fun. Let the bartenders create a custom gin cocktail based on your mood.
Table, Donkey & Stick
www.tabledonkeystick.com
2728 W Armitage Ave | 773-486-8525
Honoring the food and drink of the Alps, this eatery has received accolades from food and travel guides and has been named a Bib Gourmand by the Michelin Guide. The whimsical take on a traditional inn is the perfect backdrop for seasonal foods with French, Italian, Swiss, Austrian, German and Slovakian influences. A selection of small-production wine from Europe and the U.S. create a perfect pairing.
Quiote
www.quiotechicago.com
2456 N California Ave | 312-878-8571
A combination restaurant, mezcal bar and café, Quiote honors agave and the flavors of Mexico’s many regions. Whether you’re hankering for a gourmet experience that includes quesillo y jamon or bone marrow, are in the mood for an authentic taco or torta from the taqueria or stopping in for artisanal agave spirits at the bar, you’ll say “ole” and enjoy your stay.
The Research Chefs Association (RCA) is a conference where R&D chefs, product developers and food scientists gather to find new solutions, innovative techniques and development insights for the year to come.
The goal for genetically engineered foods is to stay ahead of pests and viruses, and in the case of peppers and tomatoes, will be necessary in the future to remain viable as commodity food crops. Although the Arctic apple and white mushroom have had the gene for browning “silenced,” they aren’t considered GMOs since the DNA from another plant was never introduced.
Rebranding Functional Ingredients – flavor and ingredient companies are moving away from synthetic sounding names that include words like chemical, pharma, and science, in favor of monikers that connote taste and nutrition.
Clean Label is Here to Stay – manufacturers are using novel ways to address clean labels, from phosphate alternatives for curing and aging meats to partially fermenting soup bases to add more savoriness while reducing sodium and MSG content.
Rethinking Food Waste – coming to a menu near you are discarded coffee bean hulls transformed into flour or utilizing spent beer grains in scone batter.
Expanding Foodies’ Education – brands are pushing the boundaries of consumer acceptance by comparing a beloved consumer product to a new related product by communicating how they are similar, bigger, and better, which taps into existing preferences.
Marketplace Disruption – new experiences that can be curated and customized are changing the way consumers interact with food, including DIY restaurant ordering technology, home meal kit delivery and on-demand services.
Pop Culture Connection – brands that connect with pop culture icons stand to gain new audiences, whether that is via niche partnerships or social media.
A new drying method unveiled at the expo can preserve more nutrients and create brighter colors in dehydrated ingredients than traditional processes like drum drying.
Customer Collaboration – success means helping customers solve their pain points, often by working together in the same facilities with all the resources of R&D at their disposal; merely sending out samples and selling new products is no longer the way to do business.
Ingredient Origin – knowing the source of all ingredients is more important than ever for correct labeling and maintaining consumer trust.
Supply Chain Partnerships – vendors are stepping up to increased demands. A Culinary Visions® Panel survey found 53% of restaurant chains said they would rate the vast majority of their vendors as outstanding.
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The International Association of Culinary Professionals (IACP) is a conference where food writers, cookbook authors and a wide range of culinary professionals gather to be inspired as they discuss and debate issues related to the impact of food on modern culture and lifestyles. This conference establishes the framework for the culinary conversation of the year ahead.
Indoor vertical farming uses technology to transform agriculture by enabling local farming globally without soil or light. Old steel factories can be transformed into local farms that feed large urban communities.
Food Halls are curating urban environments into modern culinary villages, making it convenient for consumers to enjoy the offerings of local artisan vendors. According to a new Culinary Visions® Panel survey 62% of consumers surveyed in a nationwide study said they love the collaborative energy of a food market.
Oxy-modernism™ describes the trends that are creating the future of the food industry, where cultural contradictions are driving innovation.
Veg-Centric and Carnivorous Cravings – Chefs and cookbook authors inspire Americans with new and delicious ways to enjoy their vegetables; yet, the average person eats three hamburgers a week.
Foodies Do Not Necessarily Cook – Americans are among the most food literate consumers in the world; yet, they cook less and eat out more often in restaurants.
Perfectly Imperfect – Ugly produce has become a mainstream trend, as farmers and chefs create innovative uses for commonly discarded items.
Local is Not Sustainable – There is rarely enough business within a 150 mile radius of a farm. Global demand for specialty produce creates business opportunities for farmers that are necessary to survival.
Global Prestige Brands and The Cult of The Maker – Mainstream consumers appreciate the prestige of global brands best in class for specific products, while the smallest producers enjoy a cult following among consumers who thrive on the secret find.
Americans spend less time cooking and eating than any developed country, according to a global study by Allrecipes.com. Gobble Gulp and Go was used to describe American food culture, by a noted author who discussed the insatiable desire for convenience.
The Evolution of Training – in today’s food business, training has become more about sharing and taking people on a culinary journey they can embrace rather than teaching.
Hyper-Personalization – modern consumers demand an individualized experience even for everyday purchases, like specialty coffee with 87,000 possible ordering combinations.
Misused Words – organic and local are considered the most misused words in the food industry today. Alternative words should be considered to engage customers with a brand or business.
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The Specialty Food Association’s Winter Fancy Food Show is traditionally the first major food industry forum of the year where buyers and sellers come to see the newest foods, flavors and ingredient trends. With over 80,000 products on display from 1,400 companies, this show attracts a wide range of food business segments including: specialty and gourmet retail, supermarkets, mass merchandisers, foodservice operators and distributors.
Super ingredients with healthful benefits are trending. What’s out are GMO’s, gluten, added sugar and artificial ingredients.
Medicinal Notes – tonics, elixirs and foods with ingredients offering health benefits are available in almost every category.
Single Origin – especially in coffee and chocolate categories, the allure of an exotic origin with limited supply is irresistible.
Small Batch Production – the new term for artisan-made is small batch production; focusing on passion for quality and exquisite attention to detail of technique.
Hot Ingredients – chick peas, coconut, matcha and an expansive variety of grains are the focal point of many new products.
Comfort in A Jar – Classic comfort with a twist is perennially on trend. The container du jour is the mason jar, and its creative presentations range from breakfast to cocktails.
Serious and Playful – Recognizing the diversity of consumers, there are products positioned as wicked and rebellious as well as virtuous and vegan – all have an audience.
Modern consumers are dieting less but avoiding particular ingredients like sugar and gluten. A recent Culinary Visions Panel study found that 56% of consumers surveyed said they were limiting certain ingredients from their diets.
U.S. Specialty Foods sales hit $120.5 billion in 2015, up 21.2% from 2013. Foodservice is growing faster than retail in specialty food sales: 27% versus 19.7%.
Tradition with A Twist Appeals – even new age snack foods often appear with traditional flavors updated just a bit, like pink salt, honey spiced barbecue and peppercorn ranch.
Convenience without Compromise – foods and beverages that are convenient and hassle free without any compromise in flavor or authenticity, charm consumers.
Wellness is Multi-faceted – whether it is energy, detoxing or relaxation, the power of foods and beverages to enhance life continues to gain momentum.
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Over 12,000 food business professionals attended the 36th annual Private Label Manufacturers Association (PLMA) tradeshow. The 2016 tradeshow was one of the largest in its history and featured more than 1,300 exhibitors from 40 countries. PLMA is largely focused on retail products, however there continues to be a growing trend of restaurants and chefs interested in building a retail presence through packaging and distributing their products for foodservice.
Store brand total annual sales reached $118.4 billion, an all-time record; an increase of $2.2 billion over the previous year. Annual sales of store brands have increased 5%, totaling $5.4 billion in combined channels.
Consumers want to travel the world while in their own backyard. A recent Culinary Visions® Panel survey, What’s Trending in Foodservice showed that consumers love local but want to explore the world through cuisine. Ninety percent of consumers surveyed prefer to order locally sourced food, yet 89% of those surveyed said they enjoyed exploring new cultures through food.
Hot n’ Spicy – Wasabi dusted edamame, chipotle roasted nuts, harissa chickpeas and sriracha potato chips are what consumers are craving.
Coconuts – Coconuts are everywhere, from infused coconut water to salted caramel coconut chips.
Grab n’ Go – Bento boxes for a protein pick-me-up filled with nuts & seeds, cheese and dried fruit are more popular than ever.
Condiments Reinvented – Move over ketchup; Gochujang, harissa, wasabi mayo and habanero mango mustard are ready for the spotlight.
Dairy Alternatives – As consumers begin to seek dairy alternatives, distributors answer the call with almond milk coffee creamer, coconut milk and cashew cheese.
Ancient Grains – From refrigerated salads to heat-and-serve options, ancient grains are making a statement.
Bread is Back – With more options than ever, bread is a pantry staple once again; including gluten-free, nut & seed varieties and traditional ciabatta, bread is back.
Sneak-a-peak packaging allows consumers to see the product. Bold colors with sleek designs are enticing to consumers. Neutral tones and textures are utilized for better-for-you and organic products.
Food Truck Innovation – Food trucks have continued to give rise to handheld, grab n’ go options.
Baby Boomers – As baby boomers age, product placement in ads and on grocery store shelves is a primary focus for marketers.
Clean Labels, Sustainable Ingredients – Consumers want better-for-you options that have been sustainably sourced with clean labels and natural ingredients.
Old Favorites, New Twist – Old favorites like white chocolate & raspberry, lemon blueberry and apple cinnamon are finding new homes in sweet and savory products such as white chocolate & raspberry Zuppa Inglese, lemon blueberry grits and spiced apple and cinnamon syrup.
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Buyers and sellers meet at the National Association of Convenience Stores Show to see the latest foodservice programs and equipment, retail candy and snacks, operational developments, merchandise, technology, and fuel equipment and related services. Nearly 24,000 attendees converged on the show floor to network, learn, buy and sell.
Coffee Continues to Trend – new cold brew varieties, nitro-capable aluminum packaging, flavor infusion stations and creamer innovations proliferate.
Prepared Sandwiches & Wraps – microwavable and ovenable packaging boasted claims such as “handmade,” “handcrafted” and “authentic.” Innovative bread carriers included waffles, French toast, flaky foldable dough and pre-grilled panini bread.
Sausage and Bacon Jerky – marketed as breakfast meat snacks, they came in flavors like maple bacon and hot & spicy breakfast sausage.
Sriracha Flavored Products – ranging from smoked sausage and roller grill condiments to a salt blend for consumers to customize their own flavor experience.
Grab & Go Snacks – new products included chips with dip, single serve guacamole pouches, salsa tube sleeves, and salsa con queso with strip shaped tortilla chips, plus creamy cheese and breadstick kits in adult flavors such as Swiss, single serve hummus packaged with ready to eat chicken and larger meal kits with trail mix, cheese and hard boiled eggs.
Indulgent Sweets – ready to bake s’mores handpies and refrigerated ready to eat cookie dough for foodservice, as well as retail packaged cupcake dipper kits with icing and cake pieces, new cookie forms with names like cake “crisps” and “chips,” and seasonal donut flavors such as caramel apple and salted caramel.
Natural Packaging – package design and merchandising in earth tones and kraft paper designs indicate more natural and less processed products.
Convenience is front and center for all c-store food items, and the ease of eating on the go is paramount to entry into this market. A recent Culinary Visions Panel® study on trends in foodservice found that 66% of consumers prefer meals they can consume on-the-go.
Singlehanded – products designed for single serve meal and snack occasions must be easy to eat with one hand while on the go.
Changing Lifestyle Dynamics – consumers’ lifestyles are driving their purchases, and new demographics are changing the landscape of c-store design to focus on fresh, flavorful and indulgent.
Framing it Up – prepackaged meal kits and snack packs as well as cross-merchandising to create full meals in different areas of the store help consumers with their purchase decision.
Communicating the Story – consumers in all segments want to have a restaurant-style experience and c-store is no different; merchandising and buzzwords that communicate quality draw them in.
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SIAL (Salon International de l’Alimentation) is the largest food innovation conference in the world, housing over 7,000 exhibitors throughout five consecutive days. Every two years, the Parc des Expositions de Paris-Nord Villepinte (just outside the city limits) is transformed into a city of culinary exploration. Leaders in foodservice, retail grocery and food ingredient businesses come to present their latest product innovations and anticipate future industry related trends.
Truffles are becoming a mainstream ingredient seen in a large number of everyday products, from burgers to condiments. Pulses (i.e. peas and lentils), chia seeds and kale continue to captivate consumer tastes.
The Culinary Visions® Panel has identified OxyModern as the phrase for cultural contradictions driving trends in the food industry, and examples were displayed on the world stage of SIAL Innovation.
Food is Primary Source of Pleasure – indulgence, with unique presentation and preparations from chefs, defines eating out; it is balanced by an overall desire for a healthful lifestyle.
Ingredient Avoidance – gluten free has become globally desirable with products like gluten free puff pastry alternatives. “Free from” products like egg-free mayo and dairy free products were widely available.
Modern Veg-Centric Dining – vegetable centric dining has driven development of new plant based offerings and more delicious vegan cuisines.
Modern Mediterranean – Spain and Greece are both emerging as major food cultures in the Mediterranean, and each of these countries set up restaurants and cafés to showcase their cuisine in a cultural context. Turkey gained notable attention as the next major cuisine to watch, with bold contemporary marketing and major exhibits throughout the show.
Minimal packaging continues to dominate; yet, unexpected packaging like pure fruit emulsions served in foam canisters that looked more like health and beauty products drew great attention.
Consumer insight released at SIAL showed consumers around the globe are increasingly concerned with food prices and convinced that food can cause health problems. There is growing interest in organic produce and sustainable development.
Dig Deeper for Innovation Insight – in-depth consumer insight that identifies core lifestyle values points to what’s likely to be the next big thing to capture consumer interest.
Food Trust is a Global Issue – consumers have less confidence in food quality and more confidence in food causing health problems. Interest in sustainable
development rises.
Modern Interpretations of Authentic International Foods – as global flavor experience grows, consumer interest in new flavor exploration expands.
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Les Dames d’Escoffier, a diverse group of culinary professionals in the food, fine wine and hospitality business, met in Washington D.C. to explore the continuing evolution of consumers’ taste for global foods and flavors and the desire for local and sustainable foods. It was a week of tasting, exploring and debating the hot topics with lively discussions.
The James Beard Foundation is training chefs on how to become effective leaders in the fight for food system changes through its Chef Action Network initiative.
Culinary Visions® Panel coined the term Oxy-Modern Food Trends earlier this year to describe the cultural contradictions that were the topic of many discussions at this conference.
Loving It Local AND Exploring the World
A private tour of The White House Garden and kitchens featured sustainable food crops that feed the small local community and support some state functions. When foreign dignitaries visit they are treated to flavors or techniques from their home country made with uniquely American ingredients.
Healthfully Delicious AND Luxuriously Indulgent
The Tulane University Culinary Medicine program discussed physicians’ understanding of the role of food in overall health and its impact on public health. Another session entitled “Food Porn” talked about the evolution of food photography on social media and the power of irresistibly delicious and appetizing photography to influence consumers.
Unforgettable Food Experiences AND Food As Fuel
A lavish brunch at the Embassy of France was as captivating as the discussions of the Modern Mediterranean diet that fuels the everyday lifestyle of Americans.
Many countries in the world, including the U.S., invest heavily in culinary diplomacy which fosters cross-cultural understanding by promoting a country’s cuisine. Bringing people to the table can often open a dialog and foster understanding.
Advances in technology and electronic communication are increasing awareness of the ways consumers eat and the industry that supplies their food. A panel of experts with widely diverse credentials on the subject discussed the ways technology is changing food forever. Biotechnology is creating challenges and opportunities as new options for feeding the world emerge.
The Global Business of Food – although consumer awareness and desire for local foods is growing, the food business is global. Consumers in developed countries have a growing desire to enjoy the foods and flavors of the world.
Food As Medicine – cutting edge university programs are educating physicians on how to work with their patients in understanding the role of food and nutrition as an important component of recovery and wellness.
Demystifying Food – Consumers are looking for clean fuel for their bodies; demystified ingredient statements and product claims are only the beginning.
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K-12 School Foodservice Professionals gathered in San Antonio for the School Nutrition Association’s (SNA) Annual National Conference (ANC). These experts honed in on topics surrounding new products, services and programs to gain further education on their school’s meal curriculum.
School Foodservice Directors from across the country discussed the challenges of how to deliver satisfying and culturally relevant meals to a diverse student body. A few suggestions included: featuring a food specific culture each week, engaging parents, providing lots of choices and sampling products.
USDA recently revised the CACFP meal patterns to ensure children and adults have access to healthy, balanced meals throughout the day. Under the new child and adult meal patterns, meals served will include a greater variety of vegetables and fruit, more whole grains and less added sugar and saturated fat. *Source: USDA
Healthy with a Side of Cookies – great ways to deliver better tasting and nutritious food included: offering fruit/vegetable juices or cups that credit as half of a recommended serving, 100% frozen fruit in cups and delicious whole grain cookies, chips, cakes and pizza.
Focus on Flavor – replace salt and unhealthy fats with interesting flavors like herb blends, mustards, sriracha sauce, sriracha ketchup and flavorful dressings.
New Twists on the Classics – bite sized produce updates familiar items such as potato wedges with dipping sauces, packaged fruits and vegetables, individually packaged flavored raisins or cranberries and flavored popcorn.
In a recent YPulse (ypulse.org) study, operators explained how industry can help increase participation:
Promotions Made Easy – supply cafeteria promotion materials, such as posters and static clings, for serving lines.
Digitally Accessible – provide electronic information that can be used on school district websites, menus or for social media. Sample public relations materials can be customized and sent to local media.
Training – hold in-service training of school nutrition staff.
In order to motivate and engage Gen Z consumers, experts discussed solutions which included blending food-cultures (i.e. Thanksgiving burrito or spaghetti tacos) and sending quick bites of information through social media, considering that is how Gen Z consumes information. School Foodservice Professionals stated that surveying and taste testing are the top two methods for deciding which new products make the menu. When informing individuals about new and healthy items, professionals found that inviting parents to lunch and having student ambassadors were also effective.
#Farm-to-school is trending in local communities
#Photos dramatically increase engagement and popularity on social media postings
#Connect to Gen Z using new apps like Snapchat
If you want to follow our observations in real time go to http://twitter.com/YPulseLLC
The Institute of Food Technologists (IFT) annual conference attracts over 17,000 experts from scientific, academic, foodservice and technological communities. Professionals gather to explore industry trends, innovations in technology and applications which affect the global food system.
Even though consumers are more consciously aware about their everyday health, comfort foods and indulgent food categories are thriving among the very same consumers. According to a recent global dining study by Culinary Visions® Panel, 94% of consumers in Canada, the United Kingdom and the United States want a treat that is worth the splurge.
Food science professionals believe that consumers are motivated by emotional rewards. Successful brands with long-term consumption patterns (i.e. McDonald’s) have consistently delivered emotional reward to consumers; however, new products have a harder time succeeding because they do not have the same longevity it takes to create an emotional appeal to consumers. Source: IFT.org
Everyday Consumer, Athlete Approved – protein and energy ingredients are appealing to those beyond the weight room. Manufacturers are expanding the realm of healthy living by offering mainstream products that previously targeted athletes.
Processing as Nature Intended – modern processes are eliminating artificial ingredients in favor of creating ways to use natural ingredients on a large scale.
Flavor Innovation – exotic flavors continue to attract consumers who are looking for out-of-the-box experiences. McChocolate fries and Sriracha-infused seasonings are some examples of how marketers are pushing the boundaries on flavor expansion.
Senioritis – with an aging global population, manufactures are expanding the category of foods that appeal to active seniors (i.e. meal replacement drinks).
Sleep deprivation, stress and depression are among the top concerns associated with mental health in the modern era. With stress levels at an all-time high, food scientists are exploring how certain ingredients can have a positive effect on the human brain. Due to their affirming impact on cognitive health, tea leaves, lavender, black currants and turmeric are among the ingredients which are making their way into new food and beverage products. Source: IFT.org
As ‘Real’ As They Come – consumers, specifically Millennials, want to know the real story behind where their food comes from. Telling a story and clear labeling of products gives a brand a more tangible feel to consumers beyond certifications.
Different Yet Familiar – consumers are willing to experiment with new products; however, they are also loyal to brands they have grown to love. Brands can stay relevant by taking their popular products and evolving them with consumer desires (i.e. Oreo thins).
Less Is More – consumers favor simple and easy to read ingredients when buying products.
#IFT2016 Twitter Chatter Included:
#Soursop, also called guanabana, may start making its way into American food markets
#Clean labeling is proving important to consumers
#Honeytose and other rare sugars are on watch lists as traditional sugar alternatives
If you want to follow our observations in real time, find us on https://twitter.com/olsoncomm
Contact us at info@olsoncom.com or 312.280.4573 to know more about our insights from the Institute of Food Technologists (IFT) annual conference.
The National Association of College & University Food Services (NACUFS) conference allows foodservice directors to discover new products that will attract lifetime customers and uncover trends that will be important to foodservice consumers over the next decade.
Campus dining is increasingly used as a recruitment tool to attract new student enrollment, with nearly 80% of C&U operators reporting this as a factor in decision making. A demographic shift toward more female students is causing foodservice directors to reevaluate healthy choices, with females topping 60% of the student population at many universities.
A Y-Pulse (ypulse.org) study surveyed college and university students, as well as foodservice professionals, about their use of social media related to on-campus dining services. Research showed that 93% of students agreed that receiving information on promotions, deals and discounts would encourage them to visit campus foodservice establishments; furthermore, 76% of students agreed that receiving information about nutrition and ingredients would encourage them to visit on-campus foodservice stations.
Commoditized Pricing vs. Extraordinary Experiences – providing an exceptional experience that students value beyond pricing is a part of recent marketing strategies for contractors.
Food Stations Meeting Dietary or Lifestyle Needs – high-protein, low-carb stations are successfully attracting more than just athletes to dining halls, as they are becoming the most sought-out eateries on campus.
Changing Demands of Students – customization, authenticity and convenience are the most important demands that C&U’s are challenged with every day.
Branded Concepts – although students are familiar with the national branded restaurant concepts which contracted facilities bring, this can be limiting because their agreements only allow particular brands, and independent or proprietary brands which are popular on campus may lose their place.
Anytime dining, sustainability, ‘Meatless Mondays’ and social lounge rooms are some examples of how C&U foodservice directors are accommodating the modern student’s lifestyle. For example, residential dining hours have historically been out of sync with students’ lifestyles (often closing around 7:30pm). By extending the hours of operation and rotating available food stations, anytime dining gives students the flexibility and control to consume food when it works best for their busy lifestyles.
Borrow Ideas from LSR – digital menu boards with rotating highlights on high-profit items raise purchase of those items by approximately 10%.
Marketing Assist – manufacturers can help campus marketing teams by offering assistance with seasonal marketing programs.
Speak Students’ Language – identifying foods that help make healthy heart and bones are not as attractive to students as glowing skin, bright teeth and fit bodies.
Digital Engagement – robust programs from tech savvy marketers engage students with promotions and limited time offers (LTO) from their favorite facilities.
#NACUFS2016 Twitter chatter included:
#Reinvent how C&U students approach on-the-go snacking with options like trail mix bars
#Nutrition confusion caused by media headlines
#For the first time, Americans are spending more on dining out than on groceries
If you want to follow our observations in real time go to http://twitter.com/YPulseLLC
Contact us at info@ypulse.org or 312.280.9061 to learn more about our insights from the National Association of College & University Food Services conference.
NeoCon is widely recognized as one of the most influential trade shows for commercial design. This 48th annual conference temporarily houses over 500 leading companies within the commercial design industry, and attracts over 50,000 design professionals and business consultants. It is an important show to spot cutting edge trends in workplace design.
Modern workplace communities offer a wide range of services, including extensive foodservice, to make the workplace more welcoming, enjoyable and productive for employees. Retail foodservice sales in this segment are estimated at just over $15.6 billion and expected to grow by 2% in 2016 and another 1.5% by 2017 according to Technomic®.
The reimagined workplace for the modern consumer is a global phenomenon, as evidenced by the large number of international attendees at NeoCon. A recent Culinary Visions® Panel study points to opportunity for growth with 80% of consumers in the United States, United Kingdom and Canada saying they wish their company had a café or dining room.
Together + Alone: Office layouts are expected to reflect an open-door identity with fewer segmented rooms and open floor plans that encourage collaboration; however, designers are installing mindfully individual spaces when solitude and concentration are important.
Purposefully Mismatched: Long gone are the days of buying a perfectly matched conference room suite. Contrasts of colors, textures and furniture pieces are adding excitement to the workplace.
Permanent & Impermanent: Offices are welcoming nomadic lifestyles by creating layouts that implement stackable, lightweight and easily transportable furniture. This is allowing employees to rearrange themselves without feeling static.
Work at Play: Adult jungle gyms and interactive game rooms have officially made their way into the coveted employee break area.
Dining That Creates Community: There is nothing that creates a sense of community like sharing a meal. Modern dining rooms are designed with spaces that encourage personal connection.
Outside In: Rustic aesthetic, which is trending in popularity among restaurants, is finding its way into on-site venues with repurposed wood, stone and other materials that create a unique sense of place.
Elevated Everyday: Delicious, healthful and unconventional foodservice is part of the whole new package of workplace benefits.
Commercial office spaces are being reimagined by offering employees more interactive meal options that extend beyond traditional expectations. Action stations deliver a custom crafted experience. Barista stations, beverage counters (i.e. smoothies, juices and alcohol) and local chef-inspired bites make their way into a vast amount of suggested office designs
and layouts.
Twitter chatter included:
For insights in real time, follow us on Twitter @OlsonComm.
Les Dames d’Escoffier London create a bi-annual culinary symposium and tour of the London and international food scene exclusively for members of Les Dames d’Escoffier. The event offers the opportunity to experience, discuss and debate emerging global food trends.
Today’s over-scheduled, over-programmed families appreciate meals made at home, but also crave the convenience of meal kits, simple and flavorful recipes, and speed scratch ingredients. In the UK, chilled meals that can be picked up on the way home from work provide quick and delicious meal satisfaction.
Service Matters – food and hospitality industry professionals believe that outstanding service can be a game changer for restaurants. A recent Culinary Visions Panel Survey of consumers in the US, Canada and the UK found that the majority of consumers in all three countries agreed that a server who loves the food and can describe it in appetizing detail impacts their decisions when dining out.
Dumpling Shops – fresh dumplings are made to order with authentic ingredients.
Comfort Bowls – 40% of crockery sales in the UK are bowls; Buddha bowls and a wide range of global chicken noodle soups offer comfort and satisfaction.
Sharing Life Around the Table – whether at home or away from home, food creates community. As consumers are sharing the responsibility of eating from the local harvest, community supported agriculture (CSA) programs continue to grow.
Handcrafted by Experts – food and beverage items created by experts with a passion for the craft seem to have no limit in their appeal.
Some of the most captivating street foods are found in back alleys and under railway beds where artisan food and beverage makers set up their production kitchens and their impromptu serveries. Popular vendors were those who offered craft gin, Scotch eggs made with a range of sausage flavors, and barbecued oysters that were shucked to order, slathered in butter and gently smoked on a grill.
No compromise satisfaction – consumers are unwilling to compromise taste for healthfulness.
Redefining indulgence – an all organic pub in London has been proving that healthfulness and responsibility may be the new indulgence.
Losing Fear of Fat – the allure of low fat and fat free offerings is waning, as enlightened consumers are enjoying the gratification of olive oil, cheese and yogurt without added sugars.
If you want to follow our observations in real time go to http://twitter.com/OlsonComm
The National Restaurant Association (NRA) annual International Foodservice Marketplace is an annual event where 2,000+ companies showcase their work to more than 63,000 chefs, buyers, designers and operators. This year’s show was a great place to see enduring trends.
The foodservice industry is poised to grow 3.2% in 2016, according to the NRA Economic Forecast. Retail platforms and hospital/nursing foodservices can expect to see the highest growth in 2016 at 5.8% and 5.2% respectively.
Consumer demand for a constant flow of new menu items is shortening product lifecycles and making limited time offers (LTOs) a successful strategy for many operators. Increasing the pressure on operators, a recent Culinary Visions® Panel survey of chain restaurant executives reveals that the time it takes to introduce a new menu item has increased, according to 54% of respondents.
Urban Design Trends: Reclaimed woods and warm earth tones reinforce the trend towards rustic, farm-to-table concepts. Tableware and accessories that complement the trend are more imaginative and widely available.
Sensible Strategies: As consumer trends shift toward health-conscious and sustainable eating, integrating a clean and nutritious menu strategy has become a priority for operators.
Cooking Elements in Demand: Combination cooking technologies enable chefs to cook a full menu of items with outstanding results.
Fast Casual Success: Refined fast casual has really taken off. The combination of visual appeal, customization, premium products and chef-driven recipes are factors in its success.
Balancing Act: Mintel reports that consumers look for healthy and indulgent options, and many consumers want their meals in different sizes.
Operators are scrutinizing front and back of house choices with an eye toward the environment. Energy efficient kitchen equipment and eco-friendly tableware, made from palm leaves or bamboo, offer an alternative to standard paper plates and take out containers at restaurants.
Technology Disruptions: New systems enable visual customization of food, making online ordering and delivery faster. This is driving off-premise satisfaction.
Elevated Authenticity: Today’s design-savvy, self-labeled “foodies” have educated taste buds but don’t want to compromise authenticity.
Clean Menus: Cleaning up current products, introducing new balanced options and addressing consumer demands will lead to a successful menu.
For insights in real time, follow us on Twitter @Olsoncomm.
The Sweets and Snacks Expo is a mesmerizing experience as professionals wander through the McCormick Center with their bag of sweet and tasty snacks. This year’s show continues to grow with nearly 17,000 attendees and 750 exhibitors from around the world, a 20% increase from the previous year. It’s an exciting place to spot emerging trends in the sweet and savory snacks industry. Buyers representing supermarkets, mass merchandisers and specialty retailers all attend the show.
Confectionery items account for $35 billion in retail sales according to the National Confectioners Association. Most U.S. Consumers eat candy about twice a week and average 40 calories a day from candy.
A Culinary Visions® Panel study shows convenience stores are a top choice for purchasing snacks, followed by convenience stores and making snacks at home. Women make snacks at home almost twice as much as men, while men choose casual dining or fast casual restaurants for snacks more.
Chocolate: Sumptuous, single-origin dark chocolates, beer-infused chocolate truffles and toasted coconut petals rounded out this year’s selection.
Gum: New trends towards natural and earthy flavors continue to emerge. Selections include ginger, maple, fennel/licorice, cinnamon and coffee.
Yogurt-coated Snacks: This re-emerging trend brings cranberries, peppermint crunch malted milk balls and peanut butter bites covered with Greek yogurt.
Meaty Snacks: Jerky came in prime rib, tri-tip and hanger steak cuts alongside all natural turkey snack sticks. Marinades included Smoky BBQ, Korean BBQ, Sriracha honey, ginger orange and chorizo lime.
Grains Galore: Granola and oatmeal bars ranged from fruity granola nuggets to crunchy combination squares. Crispy popcorn kernels were ground closer to the hull.
Better for You: Snack versions of natural veggies included roasted and dried broccoli florets and chips made of lentils and root vegetables.
Savory Snacks: Potato chips fried in avocado oils, sweet and salty caramel cashews, and crunchy whole bean chickpeas showcased healthier snack options.
Grab and Go: Fun mini bites came individually wrapped in zip-top pouches and touted healthful ingredients.
Novel Engagement: Lollipops come with retractable plastic enclosures, and hard candies have sweet powder dippers. “Selfie” candies with online
ordering and photo uploading technologies enabled users to personalize hard candies.
Target Audience: Extreme, “hazardously” sour candies attract kids while organic, natural snacks appeal to parents.
Youth-Driven: Emojis were a popular wrapper theme for packaging.
“Free From”: Positioning foods free from certain ingredients reflect lifestyle choices as this movement is no longer allergy-driven.
Gourmet On-the-Go: Consumers look for gourmet options even when they are on the move. Flavorful snacks inside convenient packaging are in demand for those with busy lifestyles.
Ethnic Explorations: The ubiquitous Greek yogurt has reached the ends of the earth as a snack ingredient. Latin and Asian flavors lean towards savory applications.
For insights in real time, follow us on Twitter @OlsonComm.
From hot to honey, restaurants dedicated to crispy, brined and juicy fried chicken are emerging all over Chicago. Focused menus highlighting the bird and not much else are to be expected at most of these hot spots.
“Fried chicken is the next comfort-food favorite to be swept up in our food renaissance…New concepts focused around fried chicken as a flagship item differentiate with signature touches and affordable price points.” – Sharon Olson, Culinary Visions
BUCK’S CHICKEN & BISCUITS
www.buckschicago.com
1700 W Division St
773-384-9700
Carriage House has reconcepted into Buck’s, a hip cocktail bar with standout fried chicken and biscuits. Your choice of traditional or kickin’ yields large portions of properly brined meat and crackling skin, served with biscuits and homemade apple butter. Expect modernized southern staples on the appetizer menu like deviled eggs, pimiento cheese, and shrimp and grits.
CRISP
www.crisponline.com
2940 N Broadway Ave
773-697-7610
One of the forerunners to the modern fried chicken-craze and still a favorite among many Chicagoans, Crisp serves juicy chicken with a crunchy crust dressed in savory Asian-inspired sauces. Seoul Sassy, a take on Korea’s popular chicken dish, is a snappy sweet blend of ginger and garlic, a perfect complement to beautifully fried chicken. Order at the counter and don’t be afraid to rub elbows with the mostly young Asian crowd chowing on bibimbap and of course, fried chicken.
GUS’S WORLD FAMOUS FRIED CHICKEN
www.gusfriedchicken.com
847 W Fulton Market
312-733-1971
Different than typical fried chicken, this small chain hailing from Memphis uses a highly spiced flour dredge to get their hallmark cracker-thin crust. The resulting flavor has a little southern kick, but is much milder than the Nashville Hot style. Don’t balk at the white bread, which is the standard accompaniment in the south, better suited to wrap around juicy bites of bone-in fried chicken than crumbly cornbread or biscuits. Stick to sides like fried okra and creamy mac & cheese in this brightly-lit no-frills space with a full bar.
HONEY BUTTER FRIED CHICKEN
www.honeybutter.com
3361 N Elston Ave
773-478-4000
This casual eatery has mindfulness at the heart of what they do – from humanely-raised chicken and locally-sourced ingredients to honorable employment practices and biodegradable packaging; this fried chicken joint knows how to pull the community’s heartstrings. Order at the counter and await the juicy and tender fried chicken, sprinkled with an herby paprika spice blend. Don’t discount their signature whipped honey butter, which you’ll want to slather generously onto your chicken to get the full experience.
PARSON’S CHICKEN AND FISH
www.parsonschickenandfish.com
2952 W Armitage
773-384-3333
Diners are greeted with retro diner-inspired décor inside, and an expansive outdoor patio with picnic benches and a ping pong table in the heart of Logan Square. The menu is loaded with hipster renditions of southern favorites, like the citrus, rum and habañero-infused Amish fried chicken, and hush puppies filled with Slagel Farms ham hock and cream cheese. Negroni slushies and canned craft beers fly out of the bar.
THE ROOST CAROLINA KITCHEN
www.theroostcarolinakitchen.com
1467 W Irving Park | 312-261-5564
455 N Milwaukee Ave | 312-877-5738
The Roost does it right, with down-to-earth, simple scratch preparations and always fried to order chicken. Started as a food truck and now open in 2 brick and mortar locations, The Roost brings North Carolina favorites like chicken biscuit sandwiches to the Midwest alongside stellar mac & cheese and decadent bread pudding, all served on trays lined with checkered deli paper.
The Windy City’s newest dining alternatives are sure to make for an unforgettable experience.
BAND OF BOHEMIA
www.bandofbohemia.com
4710 N Ravenswood Ave
773-271-4710
Artistically inspired and driven by a team of former Alinea vets, Band of Bohemia is one of the first restaurants in Chicago to brew its own beer and then craft an inventive food menu to pair with those flavors. Dubbing themselves a “culinary brewhouse,” one-of-a-kind libations include a savory grilled apple tarragon beer, orange chicory rye ale, and a malty stone fruit and citrus ale.
CHERRY CIRCLE ROOM
www.cherrycircleroom.com
Chicago Athletic Association Building
12 S Michigan Ave, 2nd Floor
312-792-3515
Located across the street from Millennium Park on the second floor of the historic Chicago Athletic Association, Cherry Circle Room brings refined American cooking to a section of downtown inundated with chain restaurants. Its well-crafted drink menu features classic cocktails prepared with signature flourishes like the gin fizz infused with earl grey tea. This is a hidden treasure worth seeking out – head up the marble staircase onto the second floor; Cherry Circle Room sits obscured by an expansive adults-only Game Room complete with billiards, bocce, and shuffleboard, plus cocktail lounge from local luminary Paul McGee.
DUCK DUCK GOAT
www.duckduckgoat.com
857 W Fulton Market
312-492-6262
The already bustling Fulton Market neighborhood now has another wildly popular restaurant joining its ranks. Former Top Chef winner Stephanie Izard’s latest concept features an inventive take on classic Chinese cuisine. Enjoy hand-pulled noodles, made to order soup dumplings, sharable roasted goat and Peking duck as well as and chef’s favorite – fried rice, along with fun libations in the swanky but vastly different dining rooms, which are each an homage to Chinatowns throughout the U.S. Expect to eat early or late as reservations are snapped up quickly, or try your luck at walking in to snag a spot at the bar.
GREENRIVER & THE ANNEX
www.greenriverchi.com
259 E Erie Street, 18th Floor
312-337-0101
Both of these adjacent restaurants offer extensive ingredient-focused cocktail menus, but it’s the breadth of the offerings that sets them apart. While GreenRiver’s hearty Midwestern-fueled dishes include whole roasted duck, saffron spaghetti and an eight-course chef’s tasting menu, The Annex serves up appetizer-type fare, such as tuna and foie crudo, gin-cured gravlax and triple cream brie. The breathtaking city views from 18 stores high are definitely worth the trip. Reservations are highly recommended.
MAPLE & ASH
www.mapleandash.com
8 Maple St
312-944-8888
This sleek three-story steakhouse opened in the Gold Coast and brought a rock star wine list with it. The opulent dining room is the perfect place to dive in to wood-fired, grass-fed only steak, along with fresh seafood and locally-sourced vegetables. Service starts off right with a complimentary mini martini and relish tray. Night owls take note – the first floor bar is open until 4 a.m.
ROISTER
www.roisterrestaurant.com
951 W Fulton Market
No Phone Available
Alinea’s Grant Achatz and Nick Kokonas team up with The Aviary’s executive chef, Andrew Brochu, to launch a new concept a la carte restaurant that is intended to be casual and approachable – at least more so than Alinea. Roister, which means “to revel noisily” in French, features an open hearth kitchen. Menu options range from a sourdough pancake with hearth baked beans to A-5 Japanese Wagu and a whole chicken brined in chamomile sweet tea served 3 ways – poached, buttermilk fried, and confit with artichokes. Reservations can be made via the Tock ticket system a limited number of walk-ins are available. Lunch and prix fixe dinner menu downstairs are coming soon.
These hotly anticipated restaurants are on the verge of announcing opening dates. Be among the first who get a taste.
BAD HUNTER
802 W Randolph St
Opening: June 2016
This restaurant’s name is appropriate, given that the menu is centered around seasonal vegetables, with the occasional meat mixed in. Health-focused dishes, primarily prepared on a wood grill, are appropriately complimented by moderately-low alcohol cocktails. With the ambiance of an English garden, complete with paved brick floors and loads of greenery throughout, Bad Hunter provides a tranquil escape within the West Loop’s bustling Restaurant Row.
CRUZ BLANCA & LEÑA BRAVA
900 W Randolph St
Opening: May 2016
Renowned Frontera Grill chef Rick Bayless’ newest ventures have conveniently adjacent locations. Pop into Cruz Blanca, a Latin-inspired nano-brewery with tasting room and taqueria, then head over to Leña Brava, the hearth-driven, northern Baja-inspired seafood restaurant with a mescal-driven beverage program. Cruz Blanca is a serious brewery containing a 10-barrel brewing system, which adds up to many craft beer tasting opportunities. Be sure to sample Goose Island brewmaster Jacob Sembrano’s flagship beer, La Guardia, or take a growler to go. Large-format bottles are also available.
GIANT
3209 W Armitage Ave
Opening: May 2016
Belying its name, this diminutive 40-seat restaurant provides a more casual dining atmosphere and unpretentious menu. Dishes are centered around an extensive homemade pasta program, along with seasonal delights that feature local produce and meats. The wine list focuses on smaller producers from Canada, New York’s Finger Lakes region, Oregon and California, with imports from Spain, France and Portugal. Take note that Giant’s cocktail list is more limited.
EL CHE BAR
www.elchebarchicago.com
845 W Washington Blvd
312-226-5300
Opening: Spring 2016
A 10-foot hearth is the focal point of this newly-opened Argentinean-inspired restaurant, which prides itself on authentic dishes prepared in a wood-burning oven. A bevy of grilled seafood, roasted meat and smoked vegetable entrees are uniquely prepared right over the fire. Popular blackened sweetbreads are first seared, then roasted. Complementing the dishes is an ambitious beverage program with innovative flavors ranging from smoke to acid. Although the cooking method may be primal, the dishes are quite creative.
KITSUNE RESTAURANT & PUB
www.kitsunerestaurant.com
4229 N Lincoln Ave
Opening: Spring 2016
Focusing on bountiful ingredients from the Midwest, Kitsune’s concise menu of home-style Japanese specialties serves up a snack-heavy selection of oysters with yuzu and brown butter and chicken dumplings with black sauce. The more limited entrees of ramen and shoyu-roast chicken are similarly inspired. Big groups can venture into the seasonal washoku menu, served family style. Top off the experience with a whiskey-glazed donut, sake or one of the 12 beers on tap.
BOHEMIAN HOUSE (BoHo)
www.bohochicago.com
11 W Illinois Street
312-955-0439
Inspired by the lighthearted, carefree essence of Bohemian culture, BoHo’s hearty dishes are inspired by Czech Republic, German and Austrian fare. Chicken paprikash with pickled sweet peppers and Czech potato dumplings is sure to be a favorite, along with Butcher’s Goulash, featuring the contrasting yet complementary flavor sensations of spicy Hungarian kolbasz, beef shank, spaetzle and sweet and sour cabbage. Craft beers also are center stage here, so prepare to choose a flight and sample a few of the 15 varieties on tap.
DOS URBAN CANTINA
www.dosurbancantina.com
2829 W Armitage Ave
773-661-6452
For those who think they’ve seen it all when it comes to Mexican cuisine, Dos Urban Cantina brings a fresh interpretation with a modern twist. There has been much buzz around this newer eatery and its menu, with entrees segmented into vegetables, masa, seafood and meat. Tantalizing the taste buds are grilled maitake and shimeji mushrooms bathed in Oaxacan red mole; black lentils with couscous, watercress and poached egg; and beef pibil with black beans, habanero salsa and collard greens. Chocoholics don’t miss the decadent Chocolate Cake on a Fancy Plate.
FAT RICE
www.eatfatrice.com
2957 W Diversey Ave
773-661-9170
Recently nominated 2016’s James Beard Award nominee for Best Chef in the Great Lakes, Fat Rice offers Euro-Asian comfort food native to Macau. Talented chefs fuse together Portuguese, Chinese, Indian, and South East Asian cuisine and its worth checking out restaurant’s namesake dish, arroz gordo; the stoneware rice casserole overflows with prawns, clams, chicken thighs, Portuguese sausage, duck, tea-infused hard-boiled eggs, croutons and assorted pickles. Come for unique flavors you won’t find anywhere else. Newly opened Ladies Room showcases a stylish cocktail bar inside the restaurant and features cocktails using locally-sourced bitters, flavor-infused sprits and house-preserved fruits and vegetables.
KAI ZAN
www.eatatkaizan.com
2557 W Chicago Ave
773-278-5776
It’s still hard to snag a reservation at this understated Ukrainian Village gem, which offers playful Japanese dishes with a surprising twist, and, one of the city’s best omakase experiences. In addition, you’ll find some of the city’s freshest sushi and sashimi around. The former owners of Kyoto and Kamehachi have given Chicago an authentic taste of Japanese cuisine with new, innovative twists. Check out their delectable oyster shooters, call ahead to make sure they have uni and be sure to save room for dessert.
LA SIRENA CLANDESTINA
www.lasirenachicago.com
954 W Fulton Market
312-226-5300
Flavorful and stylish Brazilian cuisine in a casual neighborhood setting. Go for ceviches and cocktails during lunch, dinner and Sunday brunch. Enjoy unique dishes like the Rabbit Coxinha served with frisee and a whole grain mustard vinaigrette along with popular Brazilian libations. Classic American options are also available for those not wanting to venture too far from home.
PARACHUTE
www.parachuterestaurant.com
3500 N Elston Ave
773-654-1460
Descend into high-end Korean-American cuisine at Parachute, honored as a James Beard finalist in 2014. Selections change nightly and dishes are designed and proportioned to be shared, so be prepared to experience a feast for the senses. More familiar fare—chicken with artichokes, king oyster mushroom and garlic confit—sits side by side with the more exotic—tandoori sweetbreads, raita, potato and lovage. The wine, craft beer and spirits menus are both extensive and impressive. Because this 40-seat restaurant fills up quickly, reservations are recommended.
SUMI ROBATA BAR
www.sumirobatabar.com
702 N Wells St
312-988-7864
This authentic Robatayaki derives its name, Sumi, from the Japanese word for ‘charcoal’. Indeed, the focus here is on the ancient culinary technique of Robata grilling, originated by Japanese fishermen. The best seats in the house are along the Robata counter to witness Chef Gene Kato’s impressive skills at preparing vegetables, seafood and meat simply, yet expertly, to bring out the flavor of the food. A selection of sushi and both hot and cold appetizers properly round out the offerings.
TANTA
www.tantachicago.com
118 W Grand Ave
312-222-9700
Named 14th best restaurant in the world in 2015, Tanta is one of 32 restaurants in 12 countries commanded by superstar chef Gaston Acurio and a stunning outpost in River North area. Authentic Peruvian dishes and beverages are made casual and approachable using locally sourced products with an emphasis on sustainable farming and fishing. The atmosphere is upscale casual with knowledgeable service. Most dishes are small, giving customers the ability to try anything.
URBAN BELLY
www.urbanbellychicago.com
1400 W Randolph St
773-583-0500
Chef Bill Kim’s Asian restaurant packs flavor bombs into the focused menu of dumplings, rice, noodles and sides. Order at the counter and enjoy the inventive menu at communal tables.
CHARLATAN
www.charlatanchicago.com
1329 W Chicago Ave
312-818-2073
The concise menu at this casual Italian spot features brilliant pastas in full and half portions, plus appetizers, entrees and a limited selection of family-style platters from Three Aces chef Matt Troost. The space is a mashup of reclaimed farmhouse and industrial materials in the former West Town Tavern space.
FORMENTO’S
www.formetos.com
925 W Randolph St
312-690-7295
Upscale Italian grandmother cuisine merges with modern interpretations in a posh supper club space with tufted leather banquettes from the proven team behind Balena & The Bristol. Look for modern representations of old-school concepts like the relish tray, or stick to more traditional pasta with “Sunday gravy,” made from pork neck bones and other hearty meats. The world-class wine menu is curated by Steve Morgan, former sommelier of Alinea, and offers more than 600 varietals from around the world.
MFK
432 W Diversey Pkwy
773-857-2540
This jewel-box restaurant is a glittering example of Spanish cuisine, with bright, fresh flavors and wines to match. Try the traditional cataplana brimming with cobia collar, clams, and shrimp or fideos, saffron-infused toasted vermicelli with vegetables.
NICO OSTERIA
1015 North Rush St
312-994-7100
www.nicoosteria.com
One Off Hospitality’s (Avec, Publican, Big Star, Violet Hour) authentic Italian seafood mecca dishes up beautiful house-made pastas and pristine seafood in the boutique Thompson Hotel. Dessert offerings are also garnering buzz. For those who want just a bite, step inside the companion bar called Salone Nico for a compact menu of bespoke cocktails, coastal wines, and other post-meal delights.
TAXIM
www.taximchicago.com
1558 N Milwaukee Ave
773-252-1558
Dare to dine on Greek cuisine outside of Greektown? You will be rewarded at Taxim located in Wicker Park. With an emphasis on vegetables, Chef David Schneider browses local farmers markets for inspiration, creating seasonal offerings of inventive Greek dishes. His understanding of ingredients is evident in his vegetable pairings: okra sautéed with garlic, sun-dried tomatoes, olive oil and cilantro; or fried heirloom eggplant slices with yogurt sauce. The Greek wine list is updated regularly.
BA LE SANDWICH & BAKERY
www.balesandwich.com
5014 N Broadway St | 166 W Washington St
773-561-4424 | 312-346-3971
Fresh, authentic, handmade Vietnamese food from a French Pastry School grad. Go to the Uptown branch for the best bánh mì sandwiches in the city on freshly-baked French bread. French influence can also be found in their freshly made desserts – including macarons.
CAI
www.caichicago.com
2100 S Archer Ave, 2nd fl.
312-326-6888
With Cai’s crystal lights and silk-covered chairs, dim sum in Chinatown gets a glam make-over. Although there are occasional rolling carts, the best approach here is to order off the lengthy dim sum menu of 70 dishes. Blanket the table with bamboo steamers filled with a variety of dumplings, spring rolls, and delectable meats. Beyond the usual Chinese fare: sticky rice with Chinese sausage, silken bean-curd skin stuffed with minced pork, and puffy buns filled with sweet barbecued pork are just a sampling.
CHICAGO KALBI
3752 W Lawrence Ave
773-704-8183
This long-standing Korean-Japanese BBQ restaurant features traditional cuts of meat like kalbi and bulgogi cooked over an open flame grill at your table served with the usual favorite side dishes. Every possible Japanese star from baseball to TV has been in, eaten and signed something at this restaurant. What folks don’t know is there’s also a secret Japanese meat menu that’s not featured (or sometimes hidden in the very back of the menu). If you look for it, you can get prized cuts of cow tongue, wagyu and more.
ISLA PILIPINA
www.islapilipina.com
2501 W Lawrence Ave
773-271-2988
This unsuspecting Filipino eatery will transport you on a culinary journey. Offering both traditional and Spanish-inspired fare, Isla Pilipina has a diverse menu. Delve safely into authentic Filipino food with the chicken adobo or pancit dishes. If you’re feeling adventurous, the deep-fried pork belly or mongo, a stew of mung beans, shrimp, tomatoes and watercress, are definite crowd pleasers. BYOB.
J.P. GRAZIANO
www.jpgraziano.com
901 W Randolph St
312-666-4587
Chicago’s favorite old school Italian deli never disappoints. It’s been serving up the classics since 1937: sliced-to-order meats and cheeses piled on Italian bread with all the trimmings. If you’re in the mood for more Italian deli fare, look up Bari Subs & Italian Foods on Grand Ave.
MING HIN
www.minghincuisine.com
333 E Benten Pl
312-228-1333
With 2 locations in Chicago, one in Chinatown and a newer location near the Maggie Daley Plaza, Ming Hin is a solid venue for authentic Chinese entrees as well as the popular dim sum treats. Its menu showcases flavors from Hong Kong, Macau, and as well as dishes from mainland China, and the interior features upscale modern Chinese décor.
The Japanese noodle-soup craze continues in Chicago. Here are must-tries and new entrants.
FURIOUS SPOON
www.furiousramen.com
1571 N Milwaukee Ave
773-687-8445
Furious Spoon is purported to be the closest iteration of an authentic ramen-ya in Chicago. Slurp house noodles made personally by Michelin-star chef Shin Thompson while bobbing to the beats of 90’s era hip-hop at this fast casual eatery. Sample tsukemen, which are seasonal for summer – thick, cold noodles served with a warm, reduced ramen dipping sauce, trending now in Tokyo.
HIGH FIVE RAMEN
www.highfiveramen.com
112 N Green St |
312-754-0431
This ramen comes together ala minute, made with 20-hour pork and chicken bone broth infused with miso, sesame, numbing pepper, black garlic oil, nori and dried Japanese chilies. The menu warns of tiered spiciness levels, described as pain followed by euphoria. Sip on sake, Japanese beers and slushy cocktails. Enter this raw subterranean space with just 16 seats through the alley of sister property Green Street Smoked Meats.
OIISTAR
www.oiistar.com
1385 N Milwaukee Ave
773-360-8791
Ramen and bao, steamed buns, are the focus at this Wicker Park noodle bar. Ramen is heavy on the spice, and classics get spun on their head in fusion combinations like a red pozole-inspired ramen with cilantro, jalapenos and tomato, and a “saltimbocca” bao. Ramen noodles are made in house daily with traditional alkaline salts and egg whites.
RAMEN MISOYA
www.misoya.net
213 E Ohio St
312-496-3566
Be prepared for a wait at this newly-opened and popular ramen noodle shop. Part of a global chain, Ramen Misoya offers two basic broth styles seasoned with miso and filled with noodles, ground pork, bean sprouts, cabbage, a soft-boiled egg, fried onions and bamboo shoots. Choose add ins like pork, fried shrimp, fried chicken, spicy miso or vegetables. The Tonkotsu version, revered by ramen enthusiasts, also is available. For vegetarians, Vege Miso Ramen combines impressive helpings of seasonal vegetables in a seaweed soup.
WASABI / RAMEN TAKEYA
2115 N Milwaukee Ave | 773-227-8180
819 W Fulton Market | 312-666-7710
www.wasabichicago.com | www.ramentakeya.com
One of few Japanese-owned Japanese restaurants in the city, Wasabi and it’s sister restaurant Ramen Takeya specialize in ramen, and offer izakaya-style small plates and sushi. Wasabi features their 100% Berkshire pork tonkotsu bone broth while Ramen Takeya focuses on the Chicken Paitan broth. Vegans visit for the only animal-free ramen in the city. Wasabi is BYOB. Takeya features a limited drink menu.
BLAZE PIZZA
www.blazepizza.com
24 S Clinton St |312-454-6125
227 E Ontario St | 312-255-1290
953 W Belmont Ave | 773-348-6255
Touting healthy, artisan ingredients and dough made from scratch, this California-based chain is as much about customization as it is about speedy service. The nine signature pizzas put a unique spin on the classics, with pepperoni enhanced by crumbled meatballs and red onion, and barbecue chicken taken to the next level with banana peppers, red onion and gorgonzola. There are also a bevy of meats, veggies, cheeses and sauces for those preferring to build their own pie, along with a half dozen salads to choose from.
GOOD STUFF EATERY
www.goodstuffeatery.com/chicago
22 S Wabash Ave
312-854-3027
Spike Mendelsohn’s Chicago outpost of his DC burger chain featuring natural beef and environmentally-friendly business practices. Try the award-winning Prez Obama Burger with applewood bacon, onion marmalade, Roquefort cheese and horseradish mayo. Swap fries for Vidalia onion petals and gussy them up at the condiment bar. Four varieties of wedge salads and inventive milkshakes in flavors like toasted marshmallow, soursop strawberry and red velvet round out the menu.
SMALL CHEVAL
www.smallcheval.com
1732 N Milwaukee Ave
This scaled down version of the celebrated Au Cheval stays true to its name, as the menu offering is limited to a simple hamburger, cheeseburger and fries. But don’t be fooled by the brevity, as this unforgettable burger will not disappoint. For those not patient enough to stand in its sister restaurant Au Cheval’s long lines, this is a viable and affordable alternative for a meal that’s just as memorable.
SHAKE SHACK
www.shakeshack.com
66 E Ohio Street | 312-667-1701
12 S Michigan Ave | 312-646-6005
This New York-based chain appears to channel a 1950s soda shop, complete with burgers, hot dogs, fries and shakes. Throw in Brooklyn Brewery’s Shakmeister Ale, Frog Leap’s Shack wine, ice cream add-ins from local bakeries and dog biscuits for the fur babies, and it’s evident a new era has begun. To top it off, Shake Shack’s frozen desserts are uniquely created for each location. Now that’s pretty cool in any era.
XOCO
www.rickbayless.com/restaurants/xoco
449 N Clark St
312-334-3688
Mexican street food takes center stage at Rick Bayless’ Xoco (pronounced SHO-ko), focusing on eats like authentic tortas (Mexican sandwiches) and house-made ice creams. Through the exposed, interactive nature of the kitchen and counter seating, Xoco is designed to create the feel of purchasing from a street vendor. Don’t miss the drinking chocolates and specialty churros. If you miss it, be sure to check out Rick Bayless’ other QSR, Tortas Frontera, at terminals T1, T3 & T5 inside O’Hare airport.
These teeny hot spots pack a sizeable punch of flavor.
CITY OLIVE
www.cityolive.com
5644 N Clark St
773-942-6424
Foodies will appreciate this gourmet food store’s meticulous selection of top notch estate extra virgin olive oils, one of its specialties, hence its moniker. But the down-to-earth displays also feature an impressive cache of olives, vinegars, jams, tapenades, spices, pastas, mustards, honey, chocolates and even linens from around the world. While visiting, take note of the authentic European antiques that range from a Russian-made cash counter and a display case from the Czech Republic housing oils and vinegar.
EASTMAN EGG COMPANY
www.eastmanegg.com
23 N Wacker Dr | 312-384-1011
500 W Madison St, 2nd Floor | 312-281-6782
Hormone-free and naturally raised ingredients are the focus at Eastman Egg, where breakfast staples like eggs, sausages and bacon are built into gourmet sandwiches, bowls and sliders. Variations with wilted spinach, toasted chili mayo and soft ciabatta bread make for quick and comforting meals enjoyed with a hot cup of coffee or fresh tea-infused juice. Eastman Egg has two cozy café locations, as well as a food truck that travels throughout the city.
INTERBURBAN CAFÉ & PASTRY SHOP
www.interurbanchicago.com
2008 N Halsted St
Rear, Walk-Up Window, Enter From North Side of Armitage Between Halsted & Dayton
773-698-7739
Nearly impossible to find but well worth a trip, this tiny treasure offers freshly made pastries, soups, sandwiches and salads. Christine McCabe, a former Charlie Trotter pastry chef, turns out delightful strawberry vanilla pop tarts, morning buns, and various other baked goods. Seek out this tiny walk-up spot with a takeout window in the ally off Armitage near Halsted in the Lincoln Park/DePaul neighborhood.
SPICE HOUSE
www.thespicehouse.com
1512 N Wells St
312-274-0378
This popular specialty shop has the freshest dried herbs and freshly ground spices available, both of which elevate flavors in the kitchens of chefs and home cooks. Go for the scintillating aromas throughout the store, candied ginger, and custom house-blended spices.
C CHICAGO
www.cchicago.net
20 W Kinzie St
312-280-8882
Bringing an elevated and innovative approach to seafood, this elegant eatery combines what one might expect from a restaurant of this type with the unexpected. Dishes such as sautéed whitefish in lemon butter and seared Bigeye tuna with caviar and peppercorn sauce will appeal to the traditionalists, while the more adventuresome will be drawn to Greece’s dorade and branzino fish varieties. Whole fish designed for sharing and a four-course prix fixe elevation menu, complete with champagne and wine pairings, provide added opportunities to experience the bounties of the sea.
COCO PAZZO
www.cocopazzochicago.com
300 W Hubbard St
312-836-0900
This reliable favorite features rustic, Tuscan-inspired Italian fare on a seasonal menu, where both traditional ingredients and contemporary techniques shine. Expect an all-Italian wine list and a great atmosphere- provided by the converted loft space with exposed timbers offset by white-linen tables. Defines rustic meets fine-dining.
KIKI’S BISTRO
www.kikisbistro.com
900 N Franklin St
312-335-5454
This old favorite, one of the first bistros to hit Chicago, brings a homey, French country atmosphere to the dining experience. Here you will find considerable flair added to bistro classics, from daily fish specials to duck confit to escargots; but you’ll also find other rustic choices like lamb stew loaded with vegetables. Save room for the crème brûlée.
LE COLONIAL
www.lecolonialchicago.com
937 N Rush St
312-255-0088
A fine dining setting serving classic French Vietnamese food. The bar upstairs is a great meet and greet spot, but ask for a table by the window to assure a fabulous street scene. Expect great service, along with a very romantic setting. The steamed fish and other vegetable dishes, like grilled eggplant in a spicy basil lime sauce or steamed okra in a ginger lime sauce, steal the show.
NORTH POND
www.northpondrestaurant.com
2610 N Cannon Dr
773-477-5845
A recent James Beard Award nominee, North Pond derives its seasonal inspiration from the local market and farms. Special attention is given to the ingredients in its six main courses, among them the olive oil-poached black bass filet with green asparagus, saffron handkerchief pasta, Meyer lemon, yogurt, capers and honey lemon broth, as well as the grilled whey leg of lamb that includes braised meat tortelloni, fava beans, fennel, hedgehog mushrooms, shaved feta and candied seeds. Open at 5:30 p.m. Wednesday-Sunday and for Sunday brunch. Business casual attire is requested.
PICCOLO SOGNO
www.piccolosognorestaurant.com
464 N Halsted St
312-421-0077
Sheltered from the busy street and accompanied by gorgeous landscaping and heaters, Piccolo Sogno has the best outdoor patio in Chicago. Piccolo offers the complete Italian experience through it décor and its wide range of dishes from multiple regions in Italy. Selections include rustic homemade pasta, skillfully prepared fish and meats, as well as hearth-baked pizzas. The Italian wine list is extraordinary; ask Ciró (chee ro’) for recommendations.
THE PUBLICAN
www.thepublicanrestaurant.com
837 W Fulton Market
312-733-9555
An eclectic menu inspired by simple farmhouse fare, this European beer hall is the perfect backdrop to the unadorned beef heart tartare, country ribs and signature Farm Chicken accompanied by both fresh and pickled vegetables. Be prepared to sit side by side with other diners at a large communal table in a style reminiscent of 16th century European banquets. It’s hard not to be impressed by The Publican’s broad and descriptive beer, wine and spirit listings. Note that reservations are highly recommended.
PIZZERIA DA NELLA
www.pizzeriadanella.com
1443 W Fullerton Ave
773-281-6600
This pizzeria feels like you’ve entered a café in Naples. Nella, the restaurant’s namesake, and her family are cranking out Italian favorites – like burrata served with prosciutto di Parma and toasty bruschetta, and fresh seafood antipasti. If you want something hearty, their wood-fired pizzas are cooked until blistered and chewy. Try the fiery diavola, topped with red pepper flakes, basil, olive oil, and spicy salami. Buon appetito!
THE PURPLE PIG
www.thepurplepigchicago.com
500 N Michigan Ave
312-464-1744
Nose-to-tail shared plates highlight the menu at this Mediterranean hot spot, including balsamic braised pig’s tails, veal mortadella, and sheep’s milk ricotta with pork neckbone gravy. Vibrant vegetables and fish dishes are perfectly balanced with acid while wines are emphasized through the accessible selection of European vinos served by the glass, bottle or quartino. The upscale casual atmosphere is convivial with long communal tables and late-night hours.
EATALY
43 E Ohio St
312-521-8700
www.eataly.com/eataly-chicago
Celebrity Chef Mario Batali and restaurateur Joseph Bastianich’s most successful Italian food emporium still draws record crowds in downtown Chicago. Spanning an entire city block, it houses 23 food concepts – nearly a dozen of them restaurants – including a brewery, soft serve gelateria, mozzarella bar, bakery, Neapolitan pizzeria, and more, including several retail departments and fine dining restaurant, Baffo.
LATINICITY
108 N State St, 3rd Floor
312-795-4444
Latinicity aims to be the next food galleria of Latin American cuisine. This sprawling, modern food hall features a variety of south of the border cuisines and cocktails. With little space given to retail, this is a place dedicated to eating. Tortas, Latin-inspired sushi, grilled meats, seafood and burgers are all offered here at a relatively affordable price point. Latinicity is still gaining traction and might be worth taking a look at a new take on an old concept.
THE GARAGE
116 N Aberdeen St
http://thesalsatruck.com/the-garage
With a constantly changing menu on wheels, this is a meet-up spot for food trucks in the West Loop. It has all the excitement of street food but with indoor seating. This is also the permanent parking spot for The Garage founders, The Salsa Truck.
GREEN CITY MARKET
www.greencitymarket.org
1817 N Clark St | 773-880-1266
801 W Fulton Market
Saturday and Wednesday farmer’s market featuring fresh, locally-grown, sustainably-raised foodstuffs, with biweekly chef demos. Aimed at connecting farmers with urban shoppers, chefs, and restaurateurs. There are now two markets: one market at the south end of Lincoln Park between Clark and Stockton Drive and a newer, smaller one is in Fulton Market.
BAVETTES BAR & BOEF
www.bavetteschicago.com
218 W Kinzie St
312-624-8154
Touted as one of the city’s top steakhouses, this Jazz-inspired speakeasy is a contradiction to the traditional formality expected in restaurants of this type. The steak offerings, including wet- and dry-aged ribeye in addition to three versions of filet mignon, are a carnivore’s dream. Butcher’s Cuts of roasted bone marrow, beef tongue and steak frites help round out the menu, as do traditional entrees like meat loaf and broiled salmon. As if that wasn’t enough to stimulate discriminating palates, Bavettes also serves up seafood towers and oysters from both coasts.
CHICAGO CUT STEAKHOUSE
www.chicagocutsteakhouse.com
300 N LaSalle St
312-329-1800
A high-quality steakhouse with innovative amenities, such as a wine list app for paramount accessibility and a 100-seat outdoor patio overlooking the Chicago River. Premium seafood and prime dry-aged beef, some in double cuts, are complemented by revered local chef Jackie Shen’s (ex Red Light) vast culinary skills. Be sure to save room for the chef’s signature chocolate dessert.
GIRL AND THE GOAT
www.girlandthegoat.com
809 W Randolph St
312-492-6262
Focusing on local ingredients and global flavors, this shared-plates hot spot was created by Top Chef winner Stephanie Izard. Goat-centric menu items include smoked goat pizza with tart cherry sofrito or grilled shrimp with spicy goat and kohlrabi kimchee, but there’s plenty of other meat, fish, and vegetable dishes that change seasonally to please every palate. Be sure to try the signature wood oven roasted pig face with tamarind, potato stix, and a sunny side egg.
GRANGE HALL BURGER BAR
www.grangehallburgerbar.com
844 W Randolph St
312-491-0844
This farm-to-table hamburger house behind a barn front door in the West Loop is serving up meat and veggie patties on house-made buns. Choose from veggie and bean protein, grass-fed beef, or free-range turkey, and a variety of cheeses and toppings. Be sure to check out the pie safe and cocktail-inspired milk shakes. American beers, cocktails, and rotating wine selection for those who imbibe.
GREEN STREET SMOKED MEATS
www.greenstreetmeats.com
112 N Green St
312-754-0431
Unlike most barbeque joints that shine in only a few categories, everything on the menu at Green Street is worth ordering. From Texas renditions of beef and pork ribs, decadent sliced brisket, pulled pork and smoked salmon, Brendan Sodikoff (Au Cheval, Bavette’s, Cocello) has carefully thought through every detail when developing his menu in this reclaimed warehouse space with communal picnic tables. Go early and order luscious Q by the half pound at the counter.
PUBLICAN QUALITY MEATS
www.publicanqualitymeats.com
825 W Fulton Market
312-733-9555
Paul Kahan (Publican, Blackbird, Avec, Big Star) has taken the meat market concept to a new level. This market/café is a chef-driven establishment, located across the street from Publican restaurant. Meat cases situated along the east wall display grass-fed beef, house-cured charcuterie, free-range chicken, and Berkshire pork from local sources. House-made condiments and other specialty items line the white-tiled wall, while freshly baked breads are stacked in nearby baskets. Beer is the beverage of choice to accompany meat-centric sandwiches such as mortadella on griddled rye with peach mostarda or braised pork belly on flatbread with gyro-style accompaniments.
SWIFT & SONS
www.swiftandsonschicago.com
1000 W Fulton Market
312-733-9420
Recently nominated for a James Beard award, you’ll find this already popular American steakhouse located inside the brand new Google Building. Top notch cuts of steak include Australia and Chile-sourced Wagyu beef, as well as the supreme A5 Strip Loin from Japan. Well-prepared side dishes include potatoes au gratin with country ham and charred carrots with candied walnuts. The interior is intimate and impressive with old-style touches throughout. Look to the sweets section for more on this restaurant’s desserts.
The trend continues to flourish in Chicago’s dining scene, where chefs bring fresh, locally-grown ingredients (sometimes grown right above your head) to the table in inventive ways.
ARBOR
www.arborprojects.com
2545 W Diversey Ave
312-883-0795
Located in the Green Exchange Building in the burgeoning Logan Square neighborhood, Arbor takes local seriously. The café, which sits next to an event space and non-profit co-working offices, boasts its own rooftop garden, which provides much of the produce for their kitchen. The restaurant offers a flawless yet affordable “Midwestern omakase” where the chef customizes a 3, 5 or more course menu based on the diners’ desires.
BIG JONES
www.bigjoneschicago.com
5347 N Clark St
773-275-5725
The cuisine here is an advancement of southern cooking, and uses heirloom, organic produce and pasture-raised proteins along with sustainable seafood to create stellar comfort food dishes. Descriptors like antebellum grits and heritage sea island peas begin to tell the story of each dish. Chef Paul will expound upon the historical roots of his ingredients to interested parties. The dining room is simple and bright with friendly service. Complimentary beignets are a highlight during weekend brunch.
FARMHOUSE
www.farmhousechicago.com
228 W Chicago Ave
312-280-4960
Forget farm to table, this farm-to-tavern eatery keeps it simple and seasonal with dishes like Rushing Waters Rainbow Trout, Smoked Pork Tenderloin and Dry Aged Grass Fed Burgers. But it’s the 28 craft beers and Michigan wines on tap that bring the Midwestern vibe to the next level. The décor also pays homage to Chicago history, with remnants that include furniture from a south side factory. Ask the bartender to point out the many reclaimed pieces from famous and infamous Chicago bars.
FARMER’S FRIDGE
www.farmersfridge.com
312-229-0099
Approximately 25 downtown kiosk locations; including the following:
627 W Jackson Blvd, Chicago, IL 60661 inside the 7-Eleven
108 N State St, Chicago, IL 60602 in pedway near red line CTA station
121 W Wacker Dr, Chicago, IL 60606
600 W Chicago Avenue, Chicago, IL 60654
This unique farm-to-finger concept aims to bring a fast casual experience to vending machines. With the push of a few buttons, you’ll receive a clear, plastic “mason jar” containing your fresh salad, fresh squeezed juice or snack, each prepared fresh and delivered each morning. Afternoon purchases often come at a discount to keep the fresh perception strong. Farmers Fridge takes quick service and healthy food to a new dimension.
LULA CAFÉ
www.lulacafe.com
2537 N Kedzie Blvd
773-489-9554
Tucked in the up-and-coming Logan Square neighborhood, Lula Café brings farm fresh ingredients to their thoughtfully prepared menu. Surrounded by urban eclectic décor, diners can enjoy unconventional flavor combinations like bucatini with feta, cinnamon, toasted garlic and brown butter, or a hearty chickpea and sweet potato tagine with green harissa. The chef is particularly proud of serving adventurous fare for vegetarians, including a six course nightly tasting menu, although sustainable seafood and meats are also available.
PERENNIAL VIRANT
www.perennialchicago.com
1800 N Lincoln Ave
312-981-7070
This modern, farm-to-fork restaurant has reinvented itself, bringing fresh, local ingredients to the table. Chicagoans go here to enjoy boozy brunches and intimate dinners that feature American favorites done with a Perennial Virant twist. An indulgent PV Omelet combines shaved pork, fresh chevre, seasonal in-season vegetables and basil pesto.
THE KITCHEN
www.thekitchen.com
316 N Clark St
312-836-1300
A farm-to-table bistro with a haute rustic vibe, The Kitchen’s dishes emphasize ingredients sourced in the Midwest. Among the unique creations is yogurt-marinated Cornish hen atop flageolet beans flavored with Tuscan soffrito and basil and pan-seared Lake Superior whitefish with beluga lentils and sautéed greens. Enjoy a view of the Chicago River while indulging in one of the city’s most extensive seafood bars filled with lobster, oysters, smoked mussels and more. On Mondays at 7 p.m., a prix-fixe four-course dinner is served family-style at a communal table.
Beer breweries are here to stay in Chicago after a sharp decline since Prohibition and into the late 1980’s. These Chicago-owned craft breweries are expanding a typical beer drinker’s palate and elevating drinking experiences to a new level.
FORBIDDEN ROOT BREWPUB
www.forbiddenroot.com
1746 W Chicago Ave
312-929-2202
The city’s first botanical brewery, beers here are crafted from barks, stems, blossoms, saps, herbs, spices, leaves, bark, flowers, honey and roots. Choose from a limited yet unique and thoughtful selection of bar snacks, such as Gochugarou Popcorn and lamb jerky; small and large plates ranging from fried giardiniere to duck breast aged for 12 days; or share a cheese plate filled with some of the best artisan creations the Midwest has to offer.
GOOSE ISLAND CLYBOURN
www.gooseisland.com
1800 N Clybourn Ave
312-915-0071
This well-known brewpub’s primary location has been creating its ales and lagers, including the famous Bourbon County Stout, since 1988. Yet, many Goose Island enthusiasts are not aware that, along with more than 25 draughts and seasonal beers, the brewery serves up authentic pub classics like fish and chips, poutine, burgers, wings and a Create Your Own Cheese and Meat Board for one to three people. For those inspired by the tasty brews, brewery tours and tastings are available Saturday and Sunday afternoons for $10 per person.
HALF ACRE
www.halfacrebeer.com
4257 N Lincoln Ave
773-248-4038
Crafting American micro beers with a raw intensity utilizing brewing materials and a natural process, Half Acre’s original location includes a brewhouse, tap room, full kitchen and retail shop. Come for the beer, whether it be an IPA, lager or exotic brew, and stay for the gourmet-inspired burritos ranging from chicken noodle to goat picadillo. Groups looking for innovative fare to share will appreciate the varied selection of the tried and true nachos and hush puppies to the more decadent salmon rillettes and yuzu-glazed pork belly.
LOCAL OPTION
www.localoptionbier.com
1102 W Webster Ave
773-348-2008
The brewery’s skull and crossbones motif and blasting heavy metal music signal this is a place for those looking to tap into their inner headbanger. The theme extends to the craft brews, with 28 on tap and 94 bottles appropriately named Off Color Fierce, Jester King Funk Metal and Exorcist, among the selections. A New Orleans-inspired menu of Po Boys, crab cakes, jambalaya and muffaletta, serves up the best of the Bayou. Other options include extensive taco selections and Appetizers for Destruction ranging from creole wings to blue crab quesadillas.
OFF COLOR BREWING
www.offcolorbrewing.com
3925 W Dickens Ave
Sans a tap room, bar and phone number, this craft draft and bottle shop’s innovative brews are sought after by a growing number of beer aficionados. Toss back Troublesome, a wheat beer combined with an overly acidic brew fermented with lactobacillus, or delight in the dry finish and fruity bite of Apex Predator, a farmhouse ale. At Off Color, it’s more about the quality than the quantity, though it’s worth taking advantage of the limited time offers and collaborative craft brews, when available.
REVOLUTION BREWING
www.revbrew.com
2323 N Milwaukee Ave
773-227-2739
Illinois’ largest craft brewery, Revolution consists of a brewers lounge, production brewery and tap room to showcase the 50 different beer styles produced here each year. The rotation of what’s on tap varies and may include Anti-Hero IPA, described as an American hop assault or Cross of Gold, a crisp, golden ale with a delicate hop finish. The passion for perfection extends to its plates, where local seasonal ingredients are the highlight of sandwiches, salads, pizza and entrees such as lamb shank pasta and trout stuffed with bacon and shrimp.
SPITEFUL BREWING
www.spitefulbrewing.com
1815 W Berteau Ave
One of Chicago’s top nanobreweries, beer is all that is here and Spiteful takes its brews seriously. Offerings are categorized by Staples, Hoppy Beers, Porters and Stouts, God Damns, Belgian and German, Big Beers, Seasonal Beers, and Gruit. Always present are Spiteful IPA, Working for the Weekend Double IPA, Alley Time pale ale and God Damn Pigeon Porter. Located purposefully next door to Half Acre’s brewery, Spiteful distinguishes its offerings by also providing canned versions of its brews.
For night owls looking to grab a bite or a night cap, there are a number of options worth checking out.
BROKEN SHAKER
19 E Ohio St
312-940-3699
Located inside the Freehand Hotel, this restaurant’s offerings are a departure from standard hotel fare. Think handcrafted cocktails paired with a street-food inspired menu. The drinks are the star of this show, segregated into Chicago Inspired, Broken Shaker Hits, Old School and With a Little Help from My Friends. Though entrees are more minimal, the burgers, charcuterie, mojo roasted pork loin and seared Spanish octopus provide a unique alternative to the traditional nachos, buffalo shrimp and chicken wings. Beer and wine also are outnumbered by the cocktails, sherries and shaker favorites.
THE DRIFTER
www.thedrifterchicago.com
Inside the Green Door Tavern Restaurant
678 N Orleans St
312-664-5496
If you need super secret spot with good drinks, look no further than here. Wait, actually, you may have to keep looking. In the fashion of Speakeasies from the Prohibition-era, venture to the historic Green Door Tavern restaurant, and tell the bartender that you want to go to “The Drifter”. He or she will give you instructions to venture down the maze-like hallway towards the bathroom to find a hidden door along the way. Behind the hidden door will be one of Chicago’s few gems modeled after a real speakeasy. Enjoy while you can because your time may be limited there.
MILK ROOM
www.milkroomchicago.com
Chicago Athletic Association
12 S Michigan Ave
844-312-2221
Reservations are required for this exclusive and pricey eight-seat microbar, located inside the historic Chicago Athletic Association Hotel. Cocktail connoisseurs will delight in the classic cocktails showcasing not only extremely rare and vintage spirits, but also difficult-to-find ingredients. A limited menu of shared plates also is offered. Advance tickets through the Tock ticketing system are available for $50 each, which is applied to the drink tab. This designates a seating time that will be limited.
THE NORTHMAN CIDER BAR
www.thenorthman.com
4337 N Lincoln Ave
773-935-2255
The city’s first cider bar, The Northman has more than 18 ciders on draft and 80-plus by the can and bottle. What’s unique about this pour is its length. Using a popular method from Spain, the cider is sent through the air in a thin stream while being poured, which is meant to aerate the beverage for a more intense flavor. Not a cider fan? Check out one of the city’s largest selections of calvados, a French apple brandy. A selection of beer and spirits also are available here.
THE VIOLET HOUR
www.theviolethour.com
1520 N Damen Ave
773-252-1500
One of the first things people notice at this high-end lounge is its rules, which include no cell phone use and proper attire requested. The cocktail listing also is prominent, touting creative descriptives like Juliet and Romeo made with Beefeater, lime, mint, cucumber and rose water, and Which Witch is Which, containing Laird’s apple brandy, Lustau Manzanilla, Strega and orange bitters. Those looking for a bite can choose from a number of traditional appetizers, including a selection of slider varieties, spinach dip and chicken wings.
Take a break from the mainstay coffee chains and sample Chicago’s unique and signature local roasts. From the delicate to the downright intense, there are plenty of caffeinated adventures to be had in this city.
DARK MATTER COFFEE
www.darkmattercoffee.com
Star Lounge Coffee Bar: 738 N Western Ave | 773-697-8472
The Mothership Roastery & Espresso Bar: 2521 W Chicago Avenue | 773-384-7827
Osmium Coffee Bar: 1117 W Belmont Ave | 773-360-7553
This local roaster brought an edginess to the coffee scene and has garnered a cult-like following. On the forefront of trends like boozed-up coffee and bottled cold brew, Dark Matter roasts a wide range of balanced and complex flavors in its beans, all of which are directly sourced from plant to cup. Limited edition roasts come in colorfully illustrated bags, while unique barrel-aged coffees are not to be missed for their intense flavor and extremely limited availability. Try their intense cold brew coffee for an instant buzz, or take home a growler to go.
DOLLOP COFFEE & TEA
www.dollopcoffee.com
345 E Ohio St | 312-929-4007
343 S Dearborn St | 312-846-6103
860 N Dewitt Pl | 312-600-6346
For Metropolis coffee with a side of Hoosier Mama pastries or pies, pop over to one of Dollop Coffee & Tea’s three city locations. Take in the view from the patio, while sipping on this local, fair trade, artisan brew, which is roasted in small batches. Not looking for a java jolt? Tea varieties are in abundance here, as well. Those seeking something more substantial than libations can choose from a variety of sandwiches, including Elvis’ favorite peanut butter and banana.
LA COLOMBE
www.lacolombe.com
955 W Randolph St | 312-733-0707
1552 N Damen Ave | 872-829-3681
5158 N Clark St | 773.250-9907
Those seeking Wi Fi are out of luck here, as the focus of this East Coast-based roaster is purely on the coffee. Specialties of the house include drip coffee, espresso drinks and French pastries from the city’s acclaimed Floriole Café & Bakery. Java junkies will appreciate the wide selection of home coffee brewing equipment for sale. Don’t miss this chain’s unique cold brew draft latté line, and be sure to grab a bag of classic, reserve or Columbian coffee to go.
JULIUS MIENL
www.mienlus.com
4363 N Lincoln Ave | 773-868-1876
4115 N Ravenswood Ave | 773-883-1864
3601 N Southport Ave | 773-868-1857
This uniquely Italian café, whose only US presence has 3 locations in the city, is one of few full-service cafes where you can grab coffee to-go, pop in for a pastry or sit down for an entire meal. Dark, robust notes are central to their coffee blends, perfect for pairing with decadent Black Forest Cake made with Kirsch mousse and brandied cherries. Live music from classical harp to edgy, soulful rock can be heard on the weekends.
SAWADA COFFEE
www.sawadacoffee.com
112 N Green St
312-754-0431
The first U.S. outpost of this unique coffee shop is a collaboration between award-winning Japanese latte artist, Hiroshi Sawada, and Hogsalt Hospitality’s Brendan Sodikoff. The tight menu focuses on impeccably crafted espresso drinks, inventive boozy steamers and a selection of donuts from Doughnut Vault. Go for their show-stealing Military Latte, which features a rich combination of matcha, espresso, cocoa powder and white chocolate topped with intricate latte art. Know the address before you go – the front door is artfully hidden by graffiti.
Celebrating delectable desserts at the restaurant or on their own.
ACADIA
1639 S Wabash Ave
312-360-9500
www.acadiachicago.com
One of the most celebrated pastry chefs in the city, Mari Katsumara is known for both the unexpected flavors and beauty of her innovative creations. The daughter of legendary chef Yoshi Katsumara will start the journey with pre-desserts like Grapefruit, which combines the tart fruit with candied kumquat, marshmallow and fennel; transcending to Avocado, featuring an avocado shell sprinkled with Kyoto coffee and housing flavors of vanilla and basil; culminating into Japanese Cheesecake, made with Anjou pear sherbet, buckwheat graham, almond crunch and honey. Buckle up for the ride!
BAKER MILLER
4610 N Western Ave
312-208-5639
www.bakermillerchicago.com
The original founders of Bang Bang Pie sold their interest to open this new bakery in Lincoln Square, where they mill their own flour for bread, pastry, pie, and to sell by the pound. Baked goods are available until they’re sold out, along with a limited all-day breakfast menu, including house-cut grain bowls with veggies, meat-filled hand pies, and corned beef with grits.
BANG BANG PIE
www.bangbangpie.com
2051 N California Ave
773-276-8888
This former food truck has turned brick and mortar in the heart of Logan Square. Enjoy a seasonal slice of pie or big fluffy biscuits with house made jam and butters, and wash it all down with small-batch roasted coffee. This quaint neighborhood shop has a rotating menu due to the season or the strike of inspiration. Savory biscuit sandwiches are featured on the weekend. Hurry, because they go quickly.
BOKA
www.bokachicago.com
1729 N Halsted St
312-337-6070
Boasting many accolades, including six consecutive Michelin stars, Boka’s desserts from pastry chef Meg Galus combine familiar sweets with unusual savories and sours, producing flavors like no others. Mango & Citrus with coconut, earl grey and angel food; Malted Crème Fraîche Ice Cream with pistachio, gianduja and dark chocolate; and Chocolate Stout with butterscotch, black cocoa and rye come alive even more when paired with one of the many dessert wines and rare teas available. This is a meal topper that shouldn’t be missed.
THE BRISTOL
www.thebristolchicago.com
2152 N Damen Ave
773-862-5555
Taking sweet comfort food to a whole new level, chef Celeste Zeccola’s dessert creations span from the delectable Basque cake with citron jams, candied almonds and crème fraîche ice cream to the appealing nutter butters peanut butter cookies married with chocolate and caramel crèmeux. Pair this with an inventive after dinner cocktail, one of the many coffee creations available or The Bristol’s thoughtful tea offerings to make these treats even more memorable.
FLORIOLE CAFÉ & BAKERY
www.floriole.com
1220 W Webster Ave
773-883-1313
No longer the best kept secret in town, Floriole offers breads, breakfast pastries, breakfast and lunch sandwiches, salads, tarts, teacakes, and cookies. Bakers use organic ingredients from local farmers whenever possible, courtesy of the bakery’s roots in the famous Green City Market. Depending on availability of seasonal ingredients and creative whim of the bakers, menu items change frequently. Don’t miss the Kouign-amann, the flakiest, most decadent cinnamon pastry on the planet, or their dreamy quiche – tall, indulgent, and baked into a perfect custard.
GREENRIVER
www.greenriverchi.com
259 E Erie Street, 18th Floor
312-337-0101
Making a big splash with just four desserts, pastry chef Ji Hyun Yoon’s creative combinations offer widespread appeal. Choices range from the fruity Mango-Calamansi Curd with Matcha Milk Jam, pistachio and St. Germain Sorbet along with the Rhubarb Crip with cinnamon oat crumble and Tahitian vanilla ice cream to the sweet/savory combo of the Root Beer Panna Cotta with gingersnap, apple, and parsnip ice cream. Chocoholics will appreciate the dark chocolate mousse topped with coffee cream, banana caramel and rum raisin ice cream.
MINDY’S HOT CHOCOLATE
www.hotchocolatechicago.com
1747 N Damen Ave
773-489-1747
Local and seasonal comfort food cafe from Mindy Segal, celebrated for her pastry-chef beginnings at MK, Marché, Charlie Trotter’s, and Spago. Famous for its sweets including nine varieties of hot chocolate, each topped with house-made marshmallows, Chef Segal also offers up composed savory dishes, like grilled octopus with bone marrow vinaigrette and a bacon pork chop topped with rhubarb chermoula. Concluding with dessert is a must, from fruit pies, to ice cream, and delightful milk & cookies.
NICO OSTERIA
1015 North Rush St
312-994-7100
www.nicoosteria.com
Modern Mediterranean hot spot, Nico Osteria, has consistently garnered accolades due to pastry chef Leigh Omilinsky’s deft hand at dessert. Taking the time-honored Italian tradition of not-so-sweet desserts to the next level, Omilinsky creates sophisticated flavor combinations like Meyer lemon panna cotta with grapefruit agrodolce, Campari granita and basil, as well as sourdough bombolini with butter braised pineapple and black pepper graham cracker gelato. Her ever-changing pastry basket at breakfast is also getting raves.
SEPIA
www.sepiachicago.com
123 N Jefferson St
312-441-1920
Pastry chef Cindy Shuman’s sweet treats, while absolutely indulgent, provide unique twists and turns along the way. Some of the simply scrumptious offerings are the pear ginger rum tart with ginger snaps, crème fraîche ice cream and maple pear coulis along with the chocolate shortbread with chocolate custard, marshmallow, salted caramel and peanut. For those with a more adventurous sweet tooth, check out the olive oil cake with blood orange ice cream, a semolina crisp and rosemary or the flavorful cinnamon raspberry semi-freddo with chocolate and pistachio sable.
SWIFT & SONS
www.swiftandsonschicago.com
1000 W Fulton Market
312-733-9420
With four Jean Banchet nominations from her time at NoMI, pastry chef Meg Galus is the perfect partner at the helm Boka group’s dessert program. Galus’ handiwork can be seen in her mastery of gelato and playful deconstructed classics such as Boston cream pie. Top off a night of indulgence by delving through the layers of chocolate in the black bottom pudding, or make your selection from the roving cart filled with bite-sized chocolates and candies.
SIAL is the global network of trade conferences that focus on innovation, insight and inspiration for companies dedicated to the food and beverage business. There are eight major shows throughout the world that draw over 300,000 visitors from 200 countries. The Montreal exposition is the largest food innovation trade show in North America, and features exhibiting companies and educational programs for those in the gourmet retail, deli and foodservice sectors of the business.
Interest in trying new products is high with North American consumers – 78% of Canadians and 76% of Americans like to try new food and beverage products.
Healthfulness continues to be one of the hot topics of discussion, yet research shows that North American consumers choose food for flavor first – 70% of Canadians and 72% of Americans. Only 13% of Canadians and 12% of Americans consider health first when choosing what to eat.
Gastronomic Snacking – small portions of gourmet foods like specialty cheeses and meats
Noble Ingredients – added luxury to everyday comfort foods like truffle mac and cheese
Freshness & Lightness – texture and infusion of fresh flavor in popular foods like mousse textured yogurt or sorbet bites enrobed in dark chocolate
Bold & Daring Flavors – intense, hot flavors of single origin products from small producing regions, like Ghost Peppers, are nearing mainstream status.
Ancient & Modern – traditional favorites with a modern twist like ancient grains with trendy vegetables
Plant Pleasure – flexitarianism is growing as meat consumption is minimized in favor of vegetables.
Pleasure without Gluten – 21% of consumers in developed countries say they feel better not eating gluten.
Nomadic Lifestyle – busy lifestyles drive innovations that make quality meals more convenient; 64% of Canadians and 67% of Americans want products that make life easier.
Products with Benefits – 87% of Canadians and 83% of Americans are looking for products that fuel their hunger and enhance their health.
Bistronomy – bistro style, experiential menu offerings and unpretentious settings drive new restaurant concepts.
Minimalism – fewer ingredients and simpler processes for food and beverage items boost appeal.
Super-ingredients add value – super fruits, super vegetables and super seeds are in demand.
Genuine Benefits – right size portions, less waste and fewer promotions that encourage oversize spending provide real value.
Crafted with Care – homemade touches, little luxuries and classics with modern ingredients attract attention.
Consumers are exploring new gastronomic territory by diving into micro-cuisines of small regions around the world and enjoying imaginative fusions of favorites. Look for flavors from Morocco and the Philippines to be on the rise.
Look for a new Culinary Visions Panel consumer study that compares consumer perspectives on food at home, at work and in restaurants in the US, Canada & the UK, coming June 2016.
Copyright Culinary Visions Panel (culinaryvisions.org) 2016
This is the meeting where vendors and suppliers in office coffee service, micro-marts, and vending come together to build relationships and grow their hospitality business. The lingo is somewhat different in this segment, where operators act as distributors and consumers are everyone who populates workplaces nationwide. NAMA is the association representing the $25 billion U.S. vending and refreshment service industry, with more than 1,250 companies.
Refreshment services range from small businesses providing packaged snacks and drip coffee, to large corporations offering sophisticated specialty coffee brewing systems and catering service to keep employees engaged and in the workplace.
Micro-marts are gaining momentum in lieu of traditional vending, allowing for more consumer choice, fresh foods, and flexibility of payment and product selection.
Coffee – single cup systems rule the marketplace with a wide range of brewers that make coffee with the touch of a button, as well as disposable pour-over style baskets that attach to any cup, some with functional claims like “lean” and “think” with ginseng and other nutrients added to the grounds. A vast selection of flavored coffees, roast levels, and teas to suit every taste were on offer, while cold brew and nitro coffee are on the horizon. Soup brewed in the same method as single cup coffee systems is an innovation in this channel, although it was curious not to see bone broth, which was trending for K-cup style brewers in 2015 in other segments.
Protein Snacks – inventive new flavors are hitting office refreshment, such as beef sticks packaged with string cheese, bacon jerky, and dried turkey nuggets with apples. Handheld sandwiches touting better breads and meats didn’t pass the taste test, although they were more visually appealing than expected.
Sweet Snacks – innovation is slow coming in this segment, with few examples of premium sweet treats. Notable products include chocolate covered whole freeze-dried fruits, crunchy nut clusters, and decadent Belgian waffles that satisfy without any topping.
Healthy snacks – products beyond produce are just starting to emerge in this segment, and include examples like beet tortilla chips, sweet potato “fries,” coconut snacks, Mediterranean staples like hummus, and specialty single ingredient dried fruit.
Warm Meals – emerging retail frozen products are the alternative to foodservice. Premium new BFY meals have a one-year shelf life in options like the chicken chile verde, red wine braised beef and polenta, and tandoori inspired spiced chicken, and are designed to slide out of the heated packet onto a plate in an inexplicably composed fashion.
Oatmeal – single serve bowls were offered in bulk cases in steel cut varieties with claims like all-natural, non-gmo, and low sugar. Trendy new flavors included salted caramel and blueberry apple with chia seeds.
Packaging Sells – packaging is key, especially for micro-marts where consumers can pick up and hold items before they make a purchase.
Grab and Go – products designed for grab and go that can be consumed easily at a desk or on the move with no dishware and minimal cleanup are important to consumers.
Productivity Appeals – workplaces are keen to offer free or subsidized perks in the break room to prevent employees from leaving the office for fuel or a treat to get them through the day.
Twitter chatter included: Compostable coffee pods, single-serve muffins with probiotics, k-cup dispensers for vending machines, micromarkets are here to stay, and the cold brew coffee craze continues.
If you want to follow our observations in real time go to https://twitter.com/OlsonComm.
The 40th Winter Fancy Food Show continues to thrive with more than 19,000 attendees and 1,400 exhibitors from around the world. Buyers attending the show represented many of the nation’s leading gourmet and specialty food retailers as well as major supermarkets, mass merchandisers and foodservice industry segments including college and university, healthcare, airlines and restaurants.
The largest food categories represented at the show were cheese, meat/poultry/seafood and chips/pretzels/snacks. The fastest growing exhibitor categories are nut/seed butters, eggs and frozen desserts according to the Specialty Food Association.
Specialty food sales in the U.S. have reached $88.3 billion, up 47% since 2008. Retail represents $70.2 billion and foodservice $18.1 billion.
Specialty food industry highlights:
Although this trade show has long been called Fancy Food, the focus has evolved to simpler foods, cleaner ingredient statements and products less processed.
On the digital frontier, 3-D printers are giving food makers new opportunities to reinvent food. It is no longer science fiction; real life examples include hand sculpted chocolates, customized wedding cake decorations and dinosaur shaped quiches.
Packaging has to be captivating for gourmet foods and producers go to great length to entice consumers with seductive packaging. Packaging offered something for everyone including old school mason jars, new-age squeeze pouches, super bright colors and earth tones.
Mason jars are popular for products positioned as handmade home recipes, some even featuring labels that appear to be handwritten. In Chicago, there are kiosks called Farmer’s Fridge that dispense fresh produce based meals and snacks in mason jar type containers.
Hand size squeeze pouches were popular for kid-friendly snacks and beverages as well as kitchen sauces.
Confections – the hunt for the next cupcake has been on for several years and the macaron seems to be moving in with its more complex preparation that is not easily replicated at home.
Condiments – mustard, barbecue and a wide range of specialty sauces all have a following. One new line of sauces even claimed to have the first probiotic condiments. Ketchup took center stage with lots of artisan makers featuring flavored ketchup and more tomatoes in every bottle. One producer claimed over four pounds of tomatoes in each bottle, lower sugar and gluten free.
Butters and Spreads – we have been waiting for competition to Nutella® as the consumer’s favorite premium spread and this year we saw premium nut and seed butters take off. Indulgent cookie butters made with all natural and organic ingredients were drawing crowds. There is even coconut butter for those following the Paleo diet.
Crunchy Snacks – think thin with cookie brittle, brownie thins, ciabatta thins and pasta chips. It is a large and growing category with almost endless flavor and texture innovation.
Super Seeds – Chia seeds continue to be popular. A new portion packed yogurt featured chia seeds already mixed in. One producer of flavored pumpkin seeds went so far as to name their brand Super Seedz.
Chocolate – single origin, fair trade and avante-garde flavors have kept the excitement in this category going. What’s new? A stone ground chocolate that is a love-it or hate-it product that often challenges the palates of chocolate aficionados. Craft chocolatiers are using ancient Aztec and Mayan techniques to create a dairy free, low fat product with a gritty consistency and earthier flavor than European-style chocolate.
Veggie of the Moment – Beets are red hot and are seen in ice cream, veggie kefir, ravioli stuffing mixed with goat cheese, savory tea and kimchi. Beet pearls come packaged like caviar to provide little flavor bombs for beverages, salads and desserts. For young foodies, squeezable kid friendly beverages contained juice blends and yogurt blends with beets.
Gourmet Beef Jerky – a c-store staple has taken on new allure made from a wider range of meats and with gourmet flavors. One example is Jim Beam bourbon small batch beef steak strips. It was noted that the ancient method of meat preservation and the modern name jerky came from a word used by the Quechua people of Peru – ch’arki.
The Union Larder is curated rather than stocked with a limited number of items to appeal to well heeled sustainably minded foodies with little cooking knowledge or time. It is a combination grocery, restaurant and wine bar with a big focus on fine meat and cheese.
The Hall, in the gritty mid-Market neighborhood, is a permanent pop up with a collection of artisan vendors in a space that was slated to be torn down. What was scheduled to be a temporary project to harness the power of food to build a community has become a runaway success.
Reclaiming space for a marketplace can also be found outside of the city. The Barlow in Sonoma County which is a 12+ acre industrial park is now a restaurant, retail and arts destination that showcases local businesses.
The size of international delegations at this show gives a glimpse into global flavors ready for American kitchens. Peru and Ecuador were the largest among South American countries. Japan had been absent for several years, but came back strong this year with one of the largest exhibits they have ever had. The Philippines had a large presence with live cooking, proving once again that anything that can be wrapped in a hand held format or served in a bowl is destined for success.
Twitter devotees continue to be captivated by tea at this show, with unique varieties of brewed matcha, kombucha, and tea crafted for cocktails coming down the pipeline, as well as new 5-lb box packaging for flavored black teas.
Vegetables were infused into more products than ever before, with tweeters mentioning veggie chips made from Brussels sprouts, broccoli, and an arugula and cabbage combination. Plant-based waters in flavors like artichoke, and yogurt in savory flavors such as beet, butternut squash and tomato further fueled the healthy veggie trend.
“Cold” seems to connote a more natural production process, with examples like carbonated cold brew coffee soda, cold-brew coffee concentrate pods for “brew-it-yourself” convenience, and organic cold-pressed vegetable juices with chia seeds new on the market.
Spicy flavors popped up in multiple products from Buffalo Wing Monterey Jack cheese, to Sriracha potato chips and Sriracha-tomato ketchup.
If you want to follow our observations in real time go to https://twitter.com/OlsonComm. The next conference we will cover is NAFEM North American Association of Food Equipment Manufacturers, February 19-21, 2015.
It was another record breaking year for the Private Label Manufacturers Association (PLMA) show. 2014 was the largest in the association’s 34 year history; over 4,250 visitors and 1,335 exhibitors.
The global presence of private brands was very much in evidence at this show. The Idea Supermarket® showcased products across North America, Europe, Asia and Latin America.
Private label brand growth continues to outpace national brands. According to The Nielsen Company, private label unit share in supermarkets has reached 23.4% and dollar share is now at 19.4%. Total store brand sales reached $112 billion last year.
Although this show is largely about retail products, there has been a growing representation of companies who package foodservice products and work with chefs and restaurant brands interested in building a retail presence.
Healthfulness was on trend with some of the most popular ingredients in demand by consumers today. Protein power added with hip new ingredients receive more attention than traditional protein packed foods. The inclusion of beans and other legumes is adding the one-two punch of healthfulness with fiber and protein.
Chia seeds are the trendiest of ingredients incorporated in everything from muffins to smoothies. Ancient grains and ingredients that increase fiber were seen in many everyday staples like soups and pancake mixes. Quinoa has achieved mainstream status. Even though there are many people who cannot pronounce it; it is in demand.
Gluten free offerings were seen across every conceivable category. There is no greater testament to the popularity of gluten free as a mainstream preference than to see products sporting gluten free claims in almost every aisle of a show dedicated to private label.
In a keynote presentation by Martha Stewart, she talked about the importance of flair, style and originality in successful brands. Private brand products and packaging seen in the Idea Supermarket were clear evidence of this, and looked more high-end food boutique than supermarket. Rather than undifferentiated pantry staples, these products featured fresh contemporary design, authentic ethnic cues and photography that looked delicious and irresistible.
Minimal packaging was featured for foodservice products in particular. Packaging featured just enough to maintain product integrity and make storage hassle free and nothing more. Second life products from recycled materials are also winning a larger audience.
Recently the conversation has been about adding relevant consumer value rather than manufacturing driven value that may build revenue or margins but does not connect with the customer. Yet the latest conversation is about innovative ways to capture value and build sales by redefining target markets and go to market strategies.
Celebrity chefs known for championing causes that are important to consumers are finding an audience among consumers. Chef Jamie Oliver is featured on a line of prepared foods in Canada. According the a new study by the Culinary Visions® Panel chefs using their celebrity status to do good can also have a significant impact when they support causes. 53% of consumers surveyed said they follow local chefs/restaurateurs that do good for the community.
Tweeters commented on packaged spice blends for roasting vegetables, water flavor enhancers in new, smaller package sizes as small as lip balm, nutritionally balanced and better-for-you frozen kids’ meals, and how store brands are beginning to capitalize on opportunities in the fresh perimeter of the store. Others noticed the Keurig brewing cups in new flavors like root beer float, chicken noodle soup, and instant rice side dish, as well as a spreadable yogurt marketed as a topping for waffles, pancakes and bagels.
If you want to follow our observations in real time go to https://twitter.com/OlsonComm. The next conference we will cover is the Winter Fancy Food Show, January 11-13, 2015.
Members of Les Dames d’Escoffier International gathered in Boston for their international conference. This is a diverse group of culinary professionals in the food, fine wine and hospitality industry. It was a week of tasting, exploring and debating the hot topics and latest trends. There are always lively discussions and rarely unanimity on any issue when this group convenes.
Seemingly fun and frivolous, the conference opened with a city wide event in Boston to celebrate the introduction of a new series of postage stamps featuring gastronomic heroes including: Julia Child, Joyce Chen, James Beard, Edna Lewis and Felipe Rojas-Lombardi. The event sparked many conversations about culinary heroes and heroines and how food impacts culture.
A tea tasting session enlightened everyone about culinary tea and tea cocktails. In early New England, punch was made with a base of tea and brandy with a balance of sour, sweet and spicy. Citrus was cherished by the wealthy for their tea punch while others enjoy more affordable vinegar as an ingredient. The tea sommelier from L’espalier restaurant in Boston shared stories about the long tradition of tea and how it has continued to evolve. Today, a green tea gimlet is the best selling cocktail at L’espalier.
Many of the best selling cookbook and culinary literature authors were on hand to discuss and sign their books. Among this group are some of the most vocal advocates for causes like child nutrition and food democracy. Noticeably absent from the conversation on school lunch were some of the most successful foodservice directors in the U.S. who are reshaping the way children think about food and a healthful lifestyle.
On Halloween night the Dames of Boston treated everyone to a Harvest celebration and the traditional New England clam bake became a haute happening. The food, fine wine and hospitality proved that there was no fear on indulgence this Halloween.
As a modern day feast, there were accommodations made for vegetarian and gluten intolerant participants.
Dames tweeted about tea sommeliers who curate historic and modern tea cocktails, not buying wine just because you like the label, and about millennials revitalizing food history.
Ancient and whole grains were also a source of inspiration – tweeters implored support for local grain farmers, who have often been left out of the farm to table movement, and also to soak whole grains before cooking, to achieve more appealing texture.
If you want to follow our observations on the latest global innovations in signature brands from the Private Label Trade Show (PLMA), November 16-18, in real time follow us at http://twitter.com/OlsonComm.
A glimpse of the attendees wearing everything from suits to blue jeans at this major national conference is immediate evidence of the diversity of offerings found in today’s convenience stores.
The U.S. convenience store industry has over 151,000 stores and accounts for nearly $700 billion in sales. More and more time-starved consumers are turning to convenience retail operations for on-the-go meals and snacks. The industry continues to evolve fron gas stations that happen to sell food to food retailers that happen to sell gas
Fresh Foodservice is Hot
Even in c-stores where quick service is critical to success, consumers are craving a fresh experience that they can customize to their taste. Competition with quick service and fast casual restaurants is causing leading c-stores to continuously review and improve their foodservice offerings. Look for greater variety in condiments and toppings for sandwich items and fresh produce packages to-go. Examples from the show floor include specialty mustards, wasabi and sriracha sauces.
Anywhere Anytime Snacks
Snacking has become a way of life with American consumers and c-stores are top of mind destinations for snacking. A recent survey by the Culinary Visions® Panel shows convenience stores as the top choice for snacking among millennial consumers followed by quick service restaurants.
Big Dippers
Dipping has become a favorite for adults and kids alike with many products deconstructing a handheld product or creating a new package that is self-contained for dipping convenience. Examples include Oreo® churros with a separate container of vanilla dipping sauce and Nutella® packaged with breadsticks for dipping. Vegetables with ranch dip and apple slices
with caramel dipping sauce have become standard fare.
Haute Convenience
From gourmet flavors to heritage ingredients, many of the items seen on the show floor were similar to those seen at gourmet and fancy food shows. Beef jerky, for example, now comes in gourmet flavors like chili lime and jerky may be made from game meats and salmon.
Health and Indulgence on the Run
C-store customers can have it all with everything from chia seed bites to cake balls on the run. The scales were balanced with a wide range of offerings at both ends of the spectrum. Classic comfort foods converted for handheld convenience were a big draw, including sausage and gravy stuffed biscuits and mac and cheese bites.
Making a Splash with Kids
Kid-friendly flavor shots for milk are adding a cool factor with colorful graphics that would appeal even to grown-ups. Flavored waters provide a more healthful alternative to other beverages choices.
Baby Bites and Bold Flavors
Small is big in c-stores with tempting bite size portions of classic dessert items like pumpkin pie and cheesecake. Stuffed hash brown potatoes turn a delicious but messy side dish into a handheld pop of flavor.
Body Fuel
Restaurant trends are making their way into c-stores as well. High protein Greek yogurt is coming on strong as a breakfast and snack item. Organic milk protein shakes tout a healthful recovery to maintain peak performance. Oatmeal cups with gourmet flavors are positioned as a healthful, high fiber alternative to doughnuts. There is no end to the appeal of energy shots for a quick boost, yet new shots claim enhanced focus or even calming effects.
Taste Talk Tweet
The talk on Twitter centered on new flavors and line extensions for snacks, such as crispy M&M®’s in 180-calorie packs, PB&J flavored Jones soda, and juice-infused waters with health halo claims like “purify” and “cleanse.” Energy drink companies also touted their product innovations, like new fruit juice and punch flavors, new packaging and reformulations for zero-calorie and no sugar products. If you want to follow our observations in real time go to http://twitter.com/OlsonComm. The next conference we will cover is the Academy of Nutrition and Dietetics Food and Nutrition Conference, October 18-21, 2014.
Implications for the Manufacturer
Over 24,000 natural food enthusiasts attended this festival of conscious capitalism. There is no mistaking that this is not a “big food” show. Even the largest exhibitors are featuring collections of brands and products all designed for a unique consumer target. Everyone has a story about food, family and the passion that ignited their business.
Whether it’s the Founder and CEO of Hampton Foods, a leading food technology company on a mission, or the Guerilla Gardener, Ron Finley, reclaiming the empty lots in south central Los Angeles to create community gardens, sustainability is a movement that is lighting the path for the food industry. The common goal is making it easy to do the right thing (and creating some level of consensus on what the right thing is).
There was much discussion that wisdom has returned to the conversation about nutrition with real foods in the spotlight rather than foods manufactured to meet a dietary fad. Minimal ingredients and clean labels are expected among those exhibiting at this show. Ancient has become the new “new” with the future looking more like the past. Words like simple, honest and naked were used to describe many offerings at this show.
Among the hottest selling books were those debunking myths that have become nutrition reality. Speakers at one session were unafraid to make bold claims like “fat is back!” There is a growing belief that fat and even saturated fat do not cause heart disease; it is cheap, heated, low quality oil that tainted an entire category as a necessary component of a healthy diet.
The Paleo Diet has become more than simply a diet, but a total lifestyle choice among a growing number of consumers. It was the most-searched for diet of 2013, according to the Google Trends Zeitgeist List.
Experts including representatives from a leading trade publication, the Natural Products Association, a natural foods broker and natural foods advocate shared their take on the trends in a jam packed session that had attendees sitting on the floor and listening in from the hallway. Here is summary of their take on the hot trends in natural food and beverage:
Every trade show has a new product showcase, and entrants at this show included many line extensions of popular favorites. In the hotly competitive beverage category, My Cause Spring Water brought customization to a new level. When customers purchase the water they can go on the website and designate a cause that is uniquely meaningful to them.
Innovative up-cycling was seen at Bambeco with hand-blown recycled glassware and service ware with an artistic flair.
Expo East tweeters could not stop chirping about chocolate and wellness. Attendees were raving about chocolate ranging from gluten-free brownie crisps and whoopee pies to chocolate that’s brewed just like coffee. Health benefits of chocolate were in the spotlight and the options were plentiful. Labels stating non-GMO, paleo/primal, vegan, and free from gluten, dairy, and soy could be found everywhere.
It’s no surprise that talk of wellness was buzzing at the Natural Products Expo. Tweeters were urging supermarkets to take the high road on wellness, suggesting that food needs to be brought back to the center of medicine, highlighting the link between a good diet and good health.
Social media chatter suggested many ways for supermarkets to better their wellness strategies, such as making healthy options more affordable, having knowledgeable staff present to answer consumers’ questions, and reacting fast to quickly changing trends.
If you would like to follow our observations in real time, please follow us at http://twitter.com/YPulseLLC. The next conference we will cover is National Association of Convenience Stores in Las Vegas, October 7-10.
Chefs and foodservice professionals from many segments of the industry and their food & beverage suppliers gather for this annual conference about the business of flavor and innovation to learn about new ways to delight their customers. It is a non-stop flavor and tasting experience.
What’s New In The Business of Flavor:
Trend Acceleration
The life cycle of trends is compressing. Traditionally, a trend cycle was 10-12 years; today the average life cycle of a trend is 5-6 years.
Restaurant chains are finding that it is becoming more important to jump on trends earlier in the life cycle. In the 1950’s and 60’s maturity was the sweet spot for chains to capture the impact of commonly available items on their menus. By the 90’s and 2000’s the sweet spot moved to the growth phase, and today chains are looking even closer to the beginning of the curve when trends are still unique and hold potential for differentiation.
Culinary Economics
The foodservice industry has traditionally been considered a leading economic indicator and there is no question that the U.S. economy has driven a great deal of culinary innovation in recent years.
In 2007 restaurant visits declined sharply with the economic downturn. By 2009 the term “food democratization” emerged. In 2010 the casualization of cuisine was bringing more customers back to the table with chef casual cuisine. And, in 2014 small plates and snacking away from home are part of the new culinary lifestyle.
One featured artisan talked about their mission of bringing wine country quality to a gas station snack with their gourmet jerky for discriminating patrons. Elegant popcorn flavors like sea salt caramel and pumpkin pecan praline added gourmet flair to a favorite snack.
Cathy Holley, editor and publisher of Flavor & The Menu magazine, led a discussion of the trend in “downscale dining” with an upscale flavor twist. Some key menu innovations included:
Clockless Eating
Consumers are defining eating occasions for themselves, and savvy foodservice professionals are making satisfaction and delight available to them around the clock. Snacking has become a way of life with American consumers. Breakfast is available anytime and even beverages are being “snackified” with luxury ingredients. Snacking became an official meal period when Starbucks introduced the Frappuccino® in 1995.
Millennial consumers are growing up, yet their on-demand lifestyle continues to impact the food business. New research by Culinary Visions® Panel and Y-Pulse® showed Millennials enjoy snacking on a wide range of items throughout the day and do not limit the consumption of specific foods to times of day, but rather to their individual tastes. Baby Boomers, who remain a considerable target for foodservice, have a more limited repertoire of foods they choose to eat and specific times of day they like to enjoy those foods.
Emerging Segments
Driven by consumers whose lives are constantly in motion, convenience stores are become c-restaurants with greater variety and premium quality offerings the demand.
Grocery cafés are emerging and food courts are moving out of malls as a wide range of mobile options are offering consumers delicious and affordable meals and snacks on demand.
With food trucks becoming a widely available mainstream option, the new mobile is becoming shared plates on wheels. The classic dim sum cart is delivering the mobile experience in restaurants like State Bird Provisions in San Francisco. This is a millennial driven experience that is friendly to service styles in family style restaurants and makes for a dramatic, immediate and interactive experience.
Airport lounges may be the new destination restaurant/bar. HMS Host shared concepts in airports nationwide that are as appealing as free standing operations catering to travelers with planned or unexpectedly long layovers in airports since edible in-flight foodservice is a romantic vestige of the past on domestic flights.
Vegetables Take Center Stage
Vegetables are at the center of everyone’s attention and moving to the center of the plate. A tasting session explored whether kohlrabi might be destined to become the new kale because of its unexpected versatility in hot and cold applications and its nutritional power.
Beets were declared the new red meat. Beet-based sandwiches, salads, desserts, beverage garnishes and chips were a hit. Vegetables also have the ability to make many popular favorites “invisibly healthy” which is widely appealing to consumers when dining out.
Extreme Local
There is no denying the appeal of local ingredients to consumers. Garden to Glass is the new trend in culinary cocktails.
Honey was a topic of discussion among operators and purveyors as some talked about offering zip code honey and the conference hotel featured signature bottles of honey from their rooftop hives. Purveyors lamented the difficulty in getting certifications like non-GMO when being asked to chronicle the travel pattern of their bees to assure that they don’t interact with non-GMO plants.
Radical Transparency
Radical transparency may be the next level in food trust which is a significant factor in brand choices. This concept gives consumers an insider’s look at what goes into delivering a finished product. It has taken hold in the fashion industry with companies like Everlane®, which encourage consumers to buy direct, circumventing traditional channels.
Ultimate Culinary Customization
Consumers are looking to customize their culinary lifestyle at home and away from home. New ways for customers to enjoy chef inspired meals at home, like Blue Apron and Plated, deliver all of the ingredients and a recipe for a complete meal to give the home cook the joy of cooking without the hassle of shopping.
For those who enjoy shopping, a supermarket in Germany, Kochhaus, displays all of the ingredients for a single recipe together to facilitate marketing; or ingredients can be delivered if desired.
Munchery takes it one step further with a chef who delivers the meal. Made with local ingredients and delivered in sustainable packaging is only the beginning. For every meal ordered, one is donated to someone in need.
What’s Cravable
Through all of the presentations and tasting sessions, several characteristics emerged about what makes a menu item cravable. Flavor first is the imperative. Items made with great ingredients, complex layers or flavor, and multiple cooking methods were among those heard most often.
Taste Talk Tweet
Tweeters were excited about alcohol beverage trends including flask-bottled moonshine cocktails and a salted caramel Old Fashioned. Inventive serving ideas included cheesecake ice cream cones and putting a signature touch on prepared desserts by hand-dipping in chocolate. Loyalty programs were part of the conversation, with consumers preferring open programs, meaning they are able to gift points to friends and family.
If you would like to follow our observations in real time, please follow us at http://twitter.com/OlsonComm. The next conference we will cover is National Association of Convenience Stores Show in Las Vegas, October 7-10.
Implications for Food Marketers
Leaders in the dairy, deli and bakery business gathered for the association’s 50th anniversary. Over 9,000 professionals and more than 1,500 exhibitors gathered to be inspired by keynote speakers and learn about the latest new products and opportunities for deli and bakery operations. Conversations focused on the challenges and opportunities of consistently delivering healthy, interesting, fresh and delicious food to consumers.
The Modern Family
Households and families are becoming smaller down to about 2.6 people per family. According to the latest U.S. Census Bureau report, single person households represented 27% of households while married couples with children were down to 20% of the population. The growth in single person households and the urban migration of consumers means greater discretionary food spending and the expectation of greater variety of offerings.
Demographics are also important to consider with Baby Boomers and Millennial consumers continuing to be the big spenders and the trend setters. For the Modern Family, meal time works around life rather than daily living arranged around meal times.
Convenience and Freshness Drive Sales
The fresh perimeter of the store is the destination for everyday meals. High quality food experiences are considered part of overall wellness for today’s consumers.
In foodservice, where 49% of the consumer’s food dollar is spent, the top 4 fastest growing chains according to NPD serve made to order foods that score high on fresh perception: Jersey Mike’s, Firehouse Subs, Chipotle and Jimmy John’s.
Healthy is a Moving Target
Consumers continuously report interest in healthier foods, yet the definition of healthy continues to evolve and sometimes changes significantly from year to year with new research that captures media attention.
Consumers are exploring more alternative proteins and GMO’s are becoming a mainstream concern. Yet intention and behavior do not always match: among the list of top 10 fastest growing restaurants chains are Buffalo Wild Wings, Wing Stop, Tim Horton’s and Krispy Kreme.
Habits Drive Eating Behavior
Harry Balzer from The NPD Group disavowed attendees of the notion that kale is the food of the decade, sharing data about the 10 food categories that make up half of the American diet and how little these major categories have changed in the past 10 years.
The average American makes about 14 food choices on a daily basis. The top foods consumed 10 years ago are still the same although a few have traded places. This year’s top 5 include: sandwiches, fruit, vegetables, carbonated soft drinks and milk.
Although Americans are creatures of habit, they love to try new things, so there is plenty of room for innovations in flavor and form. For example, when Taco Bell introduced the Doritos Loco Taco their share of taco orders spiked to 57%. Ranch flavor is perennially popular and emerging now are pepper sauces like sriracha.
Food Trust
Trust is a significant factor in brand choices. Millennial consumers in particular are evaluating companies not only on their products and their brands, but on their corporate conscience.
Channel Surfing
Competition is being redefined by consumers who shop regularly among different channels of the food industry including supermarkets, convenience stores, restaurants, club stores and even drug stores.
Taste Talk Tweet
This year, IDBBA attendees took to twitter promoting new convenience snack options, capturing adult twists on traditionally kid-centered products. The introduction of an adult Lunchable, thin bread cut into squares, pepperoni, shredded cheese and pizza sauce; and gourmet string cheese, including smoked mozzarella and homestyle ranch flavors, mirrored the key shifts in food culture discussed in this year’s speaker sessions.
Twitter feeds commented on vendors’ solutions to the growing need for healthy, convenient snack options to replace sit-down meals, giving local and artisan deli-prepared options a growing market share. Other attention-grabbers included hybrid pastries such as the pretzel croissant, a salty and sweet treat; vortex cake, moist cake anchored by either a cookie or brownie crust; a vegan carrot cheesecake with the surprising development of convenient and sustainable c-store packaging.
If you want to follow our observations in real time go to https://twitter.com/OlsonComm.
Implications for Food Marketers:
Chicago, May 18-20, 2014 — The National Restaurant Association (NRA) Restaurant, Hotel-Motel Show has been quietly rebranding their national conference the International Foodservice Marketplace as the foodservice industry and the audience for this show has evolved. The show has indeed become a marketplace of buyers walking the aisles with their shopping lists, designers, and
consultants ready to make decisions.
In recent years many of the outstanding taste experiences have moved out of McCormick Place to locations around the city where chefs have been presenting tasting tables at their restaurants and other event venues. This year, the Foodamentals Studio brought the food-focused experience back into McCormick Place with standing-room-only sessions throughout the conference. Among the most popular sessions were the cheese tastings and innovative dessert construction where participants in the studio passed a torch among themselves to finish handmade marshmallows for a s’more sandwich.
Complex versus Uncomplicated – chefs and restaurateurs revel in creating intriguing and complex flavors that captivate diners. When it comes to speed scratch and convenience foods, clean labels and uncomplicated ingredients are in demand.
Avoidance versus Indulgence – wellness is indeed a mega trend and products free from gluten, nuts, and dairy allergens continue to gain attention; yet restaurants are among the last bastions of indulgence for consumers.
Gluten Free versus Artisan Breads – gluten free offerings are found in every segment of foodservice, but there are many offerings from traditional bread companies with brioche buns, artisan breads, naan and even waffles for sandwiches.
Value versus Ultra Premium – low cost items and luxury brands beckon consumers at both ends of the value spectrum.
High Speed Efficiency versus Slow Food – the need for speed and convenience are escalating to feed consumers’ time starved lifestyles, yet slow food, lovingly crafted continues to gain devotees.
High Tech versus High Touch – technology is enabling restaurateurs to run far more efficient operations and eliminate errors, yet the personal connection of sharing a meal together in any segment of foodservice connects people in a very personal way.
McCormick Place is cultivating the largest rooftop garden in the Midwest. The garden has 17 crops and 51 varieties of produce that supply ingredients for foodservice operations at McCormick Place and nearby restaurants. There are two large beehives soon to be populated as well. Gardeners work closely with the chefs at Savor (the contract management firm for all venues at the convention center) to cultivate plants specifically for the seasonal menus.
Menu trends are driving equipment innovation. Feeding the never ending desire for pizza, high efficiency fast cooking ovens now come in a variety of colors to match dining room décor. Equipment with customized colors and graphics for individual operations had buyers considering the additional merchandising benefits of custom-branded equipment.
Kitchen efficiency is important to buyers looking for equipment that can give them the flexibility to serve a wide range of food and beverage items from the same equipment.
New tabletop equipment offered operators the versatility to make ultra-premium tea, coffee and cocktail infusions. A newly released Dream Kitchen Survey by Y-Pulse® (ypulse.org) shows combi-ovens as the most desired piece of dream kitchen equipment. Manufacturers are continuing to innovate with new features. Hassle-free performance and simplicity are important in all equipment categories. New soft-serve ice cream equipment offered guaranteed drip free performance and a user-friendly, iPhone-inspired interface.
On the show floor and around the city some of the top chefs were creating menu items reminiscent of classic comfort foods with an elegant or unexpected twist. Burgers are a standard part of the American culinary landscape, yet variety abounds with different types of proteins, natural cheeses and unique condiments.
Chef Amanda Rockman from Chicago’s Nico Osteria developed a signature topping for frozen yogurt reminiscent of her favorite childhood cereal, Captain Crunch Berry Cereal, made with freeze dried strawberries, almonds, pink peppercorns and white chocolate.
There is escalating interest in more flavorful protein choices, like chicken thighs, that give chefs more menu opportunities to deliver a wider range of flavorful dishes with inspiration from around the globe. Sausage is gaining attention as an ingredient in pasta or vegetable centric dishes to add fresh customer appeal and flavor without compromising food cost.
Interest in seafood is expanding as understanding of the available varieties and the ethics of sustainable fishing expands.
As quick service menus expand, innovative chefs who do one thing incredibly well are drawing followers and lining up customers. The growth of specialty restaurants with limited offerings may be the next evolution of the food truck. Food trucks are the perfect incubators for these trendy new concepts aspiring to find a permanent home.
The National Restaurant Association and the city of Chicago put on quite a tasting tour for foodservice professionals. When it comes to the trends, everyone has an opinion and surveys abound. Culinary Visions® Panel surveyed culinary educators around the country about what they are teaching today to get a glimpse of how it may affect tomorrow’s menus.
Following are trends these industry professionals are teaching the chefs of tomorrow:
Just as expected, NRA attendees were flooding twitter with exciting product pictures and celebrity chef sightings. Tweets this year buzzed around trends such as hydroponic systems for growing micro greens and edible flowers, space-saving equipment, and technological innovation. Attendees were impressed with the vertical direction of ovens, frozen yogurt, and buffet displays, and also noticed the implementation of mobile technology in this year’s product lines. The advancement of the gluten-free product platform through pastries, dinner solutions, and snacks was also well-captured.
If you want to be on the forefront of trends at shows nationwide, follow our observations in real time at http://twitter.com/OlsonComm. The next conference where we will tweet trends is the International Dairy-Deli-Bakery Show June 1-3, 2014.
Slow Food In The Fast Lane – menu items with authentic homemade flavor are in demand in all sectors of the industry. Fast casual continues to drive the conversation delivering a destination dining experience for consumers on the go.
Customization Captivates – consumers and operators alike are interested in customizable products and experiences that can be uniquely their own.
Mindful Menus – ethically produced and sustainable foods are becoming a menu imperative for chefs mindful of the planet and their customers’ satisfaction.
Retro Chic is On Trend – everything old is new again, from vintage cocktails to grandma’s recipes.
Everyone Wants a Bite of the Business – consumers are in the driver’s seat when it comes to satisfying a crave for a snack or a meal away from home. Beyond foodservice, supermarkets, convenience stores and drug stores are all looking for their share of the food dollar.
Mediterranean Lifestyle – the culture, cuisines and flavors of Mediterranean countries continue to charm chefs and consumers alike.
CICCHETTI
671 N St Clair St
312-642-1800
A focused Venetian-inspired menu sets Chef Michael Sheerin’s (Trencherman) second concept apart. Small plates honor the floating City with house-cured sardines, crackly flatbreads, and a bold tomato-chili seafood stew brimming with shellfish and puffed wild rice. Desserts include
a “reverse” affogato of espresso gelato topped with crème anglaise, served with pastry for dipping.
KINMONT
419 W Superior St
312-915-0011
The first entirely sustainable fish & seafood restaurant in Chicago. Kinmont is inspired by ethical fishermen’s practices in the Midwest, and highlights at least one “rough fish,” fish that are less utilized but no less delicious and versatile, such as cobia and triggerfish.
NICO OSTERIA
1015 North Rush St
312-994-7100
Paul Kahan’s (Avec, Publican, Big Star, Violet Hour) newest is an authentically Italian seafood restaurant, dishing up beautiful house-made pastas and pristine seafood in the boutique Thompson Hotel (2013). Dessert offerings are also garnering buzz. For those who want just a bite, step inside the companion bar called Salone Nico for bespoke cocktails, coastal wines and a limited menu.
TÊTE CHARCUTERIE
1114 W Randolph St
312-733-1178
Inspired by French charcuteries and boucheries, this restaurant has transformed an old meatpacking facility on Randolph Street. Menu highlights include an array of cured meats, terrines, pates, and sausages, as well as inventive entrée plates featuring meat, seafood, and vegetables along with craft beer and cocktails.
THE WINCHESTER
1001 N Winchester Ave
773-698-8703
A neighborhood cafe and restaurant offering casual all day dining in a space that is bright and inviting. Quality, simple and fresh food that is sourced locally with service that is thoughtful and honest.
TRAVELLE
The Langham Hotel
330 N Wabash Ave
312-923-7705
http://www.travellechicago.com/#/home
Travelle features contemporary preparations of Mediterranean cuisine, including inspiration from Italy, France and Turkey. Peer through the glass-encased show kitchen from the dining room, located on the second floor of the Langham Hotel.
EMBEYA
312-612-5640
Embeya aims to creatively re-tool the ubiquitous Asian concept, with dishes based on a range of Asian ingredients, flavors and textures using French technique. Embeya offers a progressive Vietnamese menu in a chic space. The wine program is driven by the same approach and ethos behind the cuisine – well-balanced, layered, and delicate.
FRONTERA GRILL
445 N Clark St
312-661-1434
Rick Bayless’ Mexican food empire began at Frontera Grill, with vibrancy showing throughout the food and décor. Expect a packed house due to limited reservation policy.
LA SIRENA CLANDESTINA
954 W Fulton Market
312-226-5300
Brazilian-style cuisine with style and flavor in a casual neighborhood setting. Go for ceviches and cocktails. Open for lunch, dinner and Sunday brunch.
SLURPING TURTLE
116 W Hubbard St
312-464-0466
Takashi Yagihashi (Takashi) prepares Japanese comfort food at this sleek, modern River North eatery specializing in small plates (over two dozen) and bowls of noodle dishes served in broth and without. Slurp the likes of Tan Tan Men (whole wheat noodles, ground pork and pork sausage and spicy miso broth), but use chopsticks for Chiyan Pon (fried egg noodles with mixed seafood). Sake is taken seriously here.
TANTA
118 W Grand Ave
312-222-9700
Superstar chef Gaston Acurio, who has 32 restaurants in 12 countries, opened up a stunning outpost of Tanta in River North last year. Authentic Peruvian dishes and beverages are made using locally sourced products with an emphasis on sustainable farming and fishing. The atmosphere is upscale casual with knowledgeable service.
TAXIM
1558 N Milwaukee Ave
773-252-1558
Dare to dine on Greek cuisine outside of Greektown? You will be rewarded at Taxim located in Wicker Park. Seasonal offerings of inventive regional Greek fare have an emphasis on vegetables. Chef David Schneider shops local farmers markets for his produce and then treats them with respect in dishes such as okra sautéed with garlic, sun-dried tomatoes, olive oil and cilantro; or fried heirloom eggplant slices with yogurt sauce. The Greek wine list is updated regularly.
YUSHO
2853 N Kedzie Ave
773-904-8558
Matthias Merges (formerly Charlie Trotter’s) changes direction from high-end New American to minimal-chic Japanese yakitori in a storefront space in Logan Square. Yakitori is about the simple flavors of authentic street food. Here, birds, offal, seafood and vegetables are expertly grilled on a sizzling hot fire. The bar program highlights sake and craft cocktails in addition to wines and spirits.
BA LE SANDWICH & BAKERY
5014 N Broadway St
773-561-4424
Fresh, authentic, handmade Vietnamese food from a French Pastry School grad. Go to the Uptown branch for the best banh mi sandwiches in the city on freshly-baked French bread.
CAI
2100 South Archer Ave, 2nd fl.
312-326-6888
Dim sum in Chinatown gets a glam make-over with Cai’s crystal lights and silk-covered chairs. There are occasional rolling carts but the best approach here is to order off the lengthy dim sum menu of 70 dishes. Blanket the table with bamboo steamers filled with a variety of dumplings. Beyond dumplings: sticky rice with Chinese sausage, silken bean-curd skin stuffed with minced pork, and puffy buns filled with sweet barbecued pork are just a sampling.
LAO SZE CHUAN
2172 S Archer Ave
312-326-5040
Chinatown’s best and busiest is an authentic Szechuan restaurant. An extensive menu offers everything from fried rice to offal, prepared by chefs hailing from the namesake region, who use bold and exciting flavors.
PHO XE TANG (TANK NOODLE)
4953 N Broadway
773-878-2253
You’ll find an ambitious and lengthy menu (200+ offerings) at this bustling Vietnamese restaurant. Arrive hungry and don’t miss the many iterations of pho or the catfish in a clay pot. BYO.
SPACCA NAPOLI
1769 W Sunnyside Ave
773-878-2420
Authentic Neapolitan-style pizza is made in the traditional way – with a thin, blistered crust, and fresh mozzarella in a screaming hot oven for fresh artisan pizza that’s ready in minutes. Don’t miss the excellent wine list.
BOKA
1729 N Halsted St
312-337-6070
This 10-year-old fine dining restaurant has been home to many talented chefs over the years. Due to a completely revamped space, “hot” new executive chef Lee Wolen and stellar pastry chef Genie Kwon, the experience has been transformed into a more comfortable upscale neighborhood vibe.
PERENNIAL VIRANT
1800 N Lincoln Ave
312-981-7070
Paul Virant (Vie) has revamped Perennial to take advantage of its proximity to the popular, sustainable Green City Market located across the street in Lincoln Park. The menu’s farm-to-table New American fare includes prix fixe options, sharing plates and brunch. Perennial Virant is located on the street level of the recently opened Hotel Lincoln.
PUMP ROOM
Public Chicago Hotel
1301 N State Pkwy
312-266-0360
Public Chicago renovated the Ambassador East Hotel and completely revamped the historic Pump Room space. The New American menu and modernized concept is overseen by venerable NY chef Jean-Georges Vongerichten. Regional flavors and local purveyors are embraced. At night, the comfortable and chic lounge is transformed into a hip supper club atmosphere.
TOPOLOBAMPO
445 N Clark St
312-661-1434
www.rickbayless.com/restaurants/topolobampo
The newly revamped menu at Rick Bayless’ fine dining restaurant, Topolobampo, is inspired by Mexico City in the year 1671, with price fixe options for 3, 5 or 7 courses.
COCO PAZZO
300 W Hubbard St
312-836-0900
This reliable favorite features Tuscan-inspired Italian fare on a seasonal menu, where both traditional ingredients and contemporary techniques shine. Expect an all-Italian wine list and a loft-style setting.
GIBSON’S STEAKHOUSE
1028 N Rush St
312-266-8999
Gibson’s delivers the big city dining experience with steaks, chops, and fresh fish in a bustling atmosphere. Go for the lively bar scene and oversize portions.
KIKI’S BISTRO
900 N Franklin
312-335-5454
This old favorite brings a homey, French country atmosphere to the dining experience. Here you will find bistro classics, with considerable flair, from daily fish specials to duck confit to escargots, but you’ll also find other rustic choices like lamb stew loaded with vegetables.
LE COLONIAL
937 N Rush St
312-255-0088
Classic French Vietnamese food served in a fine dining setting. Ask for a table by the window to assure a fabulous street scene and the bar upstairs is a great meet and greet spot. Expect great service, along with a very romantic setting.
PICCOLO SOGNO
464 N Halsted St
312-421-0077
www.piccolosognorestaurant.com
The best outdoor patio in Chicago sheltered from the busy street with gorgeous landscaping and heaters. Piccolo Sogno offers the complete Italian experience through its décor and its wide range of dishes from multiple regions in Italy. The Italian wine list is extraordinary and ask Ciró (chee ro’) for recommendations.
TORTOISE CLUB
350 N State St
312-755-1700
Tortoise Club is inspired by the old-school clubhouse vibe and features timeless dishes like the wedge salad and simply grilled meats. If a quick bite is all you need, sample selections from their raw bar and pair it with a classic cocktail.
VERMILION
10 W Hubbard St
312-527-4060
www.thevermilionrestaurant.com
A fusion restaurant that has stood the test of time, Vermilion blends Indian and Latin ingredients and techniques into an exquisite experience. While signature entrée portions are available, you can get just a taste with small plates.
ALLIUM
120 E Delaware Pl
312-799-4900
Dine on modern American bar food rooted in regional farm-to-table cuisine in the revamped Four Seasons restaurant space. Try the bold flavors of bison tartare with waffle chips, beer mustard, and a 62-degree egg or a dry-aged 23oz bone-in rib eye with blue cheese fondue.
AU CHEVAL
800 W Randolph St
312-929-4580
Sit at the zinc counter or in tufted leather booths at this “uber-hip” trendy diner. The signature dish is burgers and a menu inspired by classic American diner fare given a sophisticated French accent. Cheese fries sport Mornay sauce, aioli and fried egg; potato hash is adorned with duck-heart gravy. Accompany your meal with craft beers, boutique wines and updated cocktails.
ENDGRAIN
1851 W Addison
Come for new American casual cuisine with the integrity of fine dining at this neighborhood destination in Roscoe Village. Menu highlights are savory biscuit sandwiches, daily doughnuts, and a seasonal brunch and dinner menu inspired by fresh ingredients.
XOCO
449 N Clark St
312-334-3688
www.rickbayless.com/restaurants/xoco.html
Rick Bayless’ Xoco (pronounced SHO-ko) focuses on Mexican street food from authentic convenient eats to house-made ice creams. It is designed to create the feel of purchasing from a street vendor through its exposed, interactive kitchen. Xoco is sparkling clean and often has a long line of customers waiting to get in.
BAKER & NOSH
1303 W Wilson Ave
773-989-7393
Former cooking-school instructor Bill Millholland opened this Uptown shop to provide pastries and sandwiches for the early part of the day, and cheeses and charcuterie to nosh on later. The shop’s counter is filled with daily coffee cakes, soft sticky buns and other pastries. Huge sandwiches made with fresh baked breads satisfy, along with soups, flatbreads, cookies and scones. There is also a pluck-your-own herb garden accessible to patrons gratis.
INTERUBAN CAFE
2008 N Halsted St
773-698-7739
https://www.facebook.com/interurbanchicago
Tiny walk–up spot on Armitage by Halsted, with delightful pastries and sandwiches by a former Charlie Trotter pastry chef, Christine McCabe.
EATALY
43 E Ohio St
312-521-8700
The Italian food emporium from celebrity Chef Mario Batali and restaurateur Joseph Bastianich takes up a city block with its 23 food concepts – nearly a dozen of them restaurants – including mozzarella bar, Neapolitan pizza, soft serve gelateria, bakery, and brewery and more, as well as retail departments and fine dining restaurant, Baffo.
THE GARAGE
116 N Aberdeen St
http://thesalsatruck.com/thegarage#top
A meet-up spot for various food trucks, with indoor seating, in the West Loop.
GREEN CITY MARKET
Saturday and Wednesday farmer’s market featuring fresh, locally-grown, sustainably-raised foodstuffs from 7am to 1pm. The market is located at the south end of Lincoln Park between Clark and Stockton Drive (approximately 1790 N. Clark).
CHICAGO FRENCH MARKET
131 N Clinton St
312-575-0306
Chicago’s only year-round indoor marketplace featuring local artisans and purveyors. Go for Fumare Meats Montreal-style pastrami sandwich and Frietkoten Belgian Fries & Beer.
CHICAGO CUT STEAKHOUSE
300 N LaSalle St
312-329-1800
A high-quality steakhouse and a revered local chef make a winning combination. Prime dry-aged beef, some in double cuts, and premium seafood are complemented by Jackie Shen’s (ex Red Light) vast culinary skills. Save room for the chef’s signature chocolate dessert.
BUTCHER & THE BURGER
1021 W Armitage Ave
773-697-3735
Allen Sternweller (ex Allen’s) embraces meat at his retro-styled counter-service spot in Lincoln Park offering patties made from grass-fed prime beef or game. Non-meat eaters may select seafood or vegan patties. Have your burger customized to suit your taste by choosing protein, bun, spice blend and topping. You can even get a breakfast burger. Eat the burger in or take out patties from the butcher shop.
GRANGE HALL BURGER BAR
844 West Randolph St.
312-491-0844
Behind a barn door in the West Loop is this farm-to-table hamburger house serving meat and veggie patties on house-made buns. Choose from grass-fed beef, free-range turkey, or veggie and bean protein, and a variety of cheeses and toppings. Be sure to check out the pie safe. American beers, cocktails and rotating wine selection for those who imbibe.
PUBLICAN QUALITY MEATS
825 W Fulton Market
312-733-9555
Paul Kahan (Publican, Blackbird, Avec, Big Star) has taken the meat market concept to a new level. Located across the street from Publican restaurant, this market/café and is a chef-driven establishment. Meat cases display house-cured charcuterie, grass-fed beef, Berkshire pork and free-range chicken. Freshly baked breads are stacked in baskets and house-made condiments line a white-tiled wall. Beer is the beverage of choice to accompany meat-centric sandwiches such as mortadella on griddled rye with peach mostarda or braised pork belly on flatbread with gyro-style accompaniments.
SPRITZ BURGER
3819 N Broadway
773-868-9866
Chicago’s newest burger spot is a collaboration between the Hearty Boys and pastry chef Gale Gand. Grass-fed beef, lamb, shrimp and scallops, and chickpea round out the patty options, while the beverages feature carbonation, as the name implies. For dessert expect a twist on childhood favorites.
BALENA
1633 N Halsted St
312-867-3888
The Boka crew has joined forces with Chris Pandel to open a rustic Italian restaurant in Lincoln Park’s theater row. Diners will enjoy sharing plates of wood-burning pizzas and spit-roasted meats, house-made pastas, charcuterie plates with country-style breads and cheeses, and much more.
BAR TOMA
110 E Pearson St
312-266-3110
Tony Mantuano (Spiaggia, Terzo Piano) hits the mark once again with this rustic Italian small plates food and wine bar. Outstanding crisp-crusted pizzas and pizza salads, mozzarella bar, gelato and espresso bar. Don’t neglect the small plates section of the menu. It has an intriguing Italian wine list with some unusual offerings, many by the glass. Bar Toma opens early and stays open late.
BREAD & WINE
3732 W Irving Park Rd
773-866-5266
This recently opened neighborhood American bistro and market specializes in farm-to-table fare. Over ten wines by the glass and reasonably-priced wines by the bottle can be paired with an eclectic menu focusing on house-made and locally-sourced. American and Midwestern cheeses and house-made charcuterie (corned duck breast; kielbasa) are served with bread, pickles, mustard and jam. Small plates, snacks and large plates round out the menu.
THE DRAWING ROOM
937 N Rush St
312-266-2694
The Drawing Room pairs their modern American-contemporary menu with their culinary cocktails crafted by highly trained Master Bartenders, and at your request, your cocktail can be prepared tableside using their custom built mobile bar carts.
NELLCOTE
833 W Randolph St
855-635-5268
The team from Old Town Social has taken on the old Marche space and outfitted it with a marble staircase from Italy, wrought iron gates from Nice, and produce flour in a custom-built stone mill to turn local wheat into Neapolitan style pizzas in a wood-burning oven. Expect Mediterranean and French inspired cuisine such as veal sweetbreads with broccoli-hazelnut puree and a frog leg raviolini en brodo. A full bar has 24 drafts and mixologists who produce bitters, syrups and mixers in house.
OMBRA
5310 N Clark St
773-506-8600
Welcome to Italy in Andersonville. Traditional Venetian snacks line the counter along one wall of this tiny restaurant/wine bar from the owners of nearby Anteprima and Acre. Plates of cicchetti (Venetian small plates) are the draw at Ombra. Examples include tuna with borlotti beans and pickled peppers, new-potato salad with smoked trout and capers, and an herbed sheep’s milk ricotta plated with blood oranges and drizzled with a fruity olive oil. While sipping wine, try the fritti and bruschetta.
UNTITLED
111 W Kinzie St
312-880-1511
Untitled is hidden behind large unmarked doors, paying homage to the vibrancy of supper club and speakeasy establishments of the Prohibition Era. Go to see-and-be with a craft cocktail in hand, or partake in their approachable cuisine and live entertainment.
GENE’S SAUSAGE SHOP
4750 N Lincoln Ave
773-728-7243
Lovely European specialty grocery and butcher, with a plant-filled rooftop beer garden in Lincoln Square.
GREEN GROCER CHICAGO
1402 W Grand Ave
312-624-9508
If you miss the Green City Market, the same meats, eggs, cheese and dairy can be had at this small-footprint store in West Town.
OLD TOWN OIL
1520 N Wells St
312-787-9595
Sample a wide variety of extra-virgin and flavored olive oils, as well as over 20 balsamic vinegars at this specialty shop.
PASTORAL
53 E Lake St
312-658-1250
European-inspired neighborhood cheese, specialty food and wine shop offering high quality, cut-to-order specialty cheeses, freshly baked breads, and perfectly chosen accompaniments; additional locations in Lakeview and inside the Chicago French Market.
RIVER VALLEY FARMER’S TABLE
1820 W Wilson Ave
872-208-3267
www.rivervalleyfarmerstable.com
A staple at Chicago farmers markets; River Valley produces several mushroom varieties. They recently opened a café that features tons of locally made products—including, of course, River Valley’s own extended line of fungal sauces, dips, chutneys, spreads, and pastas, familiar from their presence at local farmers’ markets. In addition to the retail component, the space has been outfitted with a bakery operation, a deli counter, and a café.
SPICE HOUSE
1512 N Wells St
312-274-0378
This specialty shop has freshly ground spices and the freshest dried herbs available, which delivers vibrant flavors into the kitchens of chefs and home cooks. Go for the aromas wafting through the store, custom house-blended spices and candied ginger.
BANG BANG PIE
2051 N California Ave
773-276-8888
Formerly a food truck, Bang Bang has opened up a pie shop in the heart of Logan Square. Enjoy a seasonal slice of pie or big fluffy biscuits and house made jam with small-batch roasted coffee in this quaint neighborhood shop. The menu is ever changing due to the season or the strike of inspiration. Of-the-moment savory biscuit sandwiches are featured on the weekend.
BLACK DOG GELATO
859 N Damen Ave
773-235-3116
Arguably the best gelato shop in the city, Black Dog makes theirs fresh daily in small batches using an artisanal process. Classic chocolate is divine, but intriguing flavors like goat cheese cashew caramel and blueberry French toast draw crowds.
DOUGHNUT VAULT
401 ½ North Franklin St
http://thedoughnutvault.tumblr.com
Light and fresh donuts of Brendan Sodikoff fame (Au Cheval, Maude’s Liquor Bar, Bavette’s) served from a walk-up window. While their daily rotation always packs knock-out flavor, the traditional glazed has been named best in the country. Get there early before they run out. Cash only.
DO-RITE DONUTS
50 W Randolph St
312-488-2483
You won’t be bored here with flavors such as Candied Maple Bacon, Carrot Cake Pistachio, Caramelized Pineapple-Rum, and Coffee & Cream. With no more than 3 dozen donuts to a batch, Do-Rite only serves the freshest donuts.
FIRECAKES DONUTS
68 W Hubbard St
312-329-6500
From the brick-oven pizza makers at La Madia comes another tiny “served until sold out” donut shop. Indulge in pillowy soft treats in flavors like Tahitian vanilla glazed, blood orange jelly, and Nutella long john.
FLORIOLE CAFÉ & BAKERY
1220 W Webster Ave
773-883-1313
This bakery-café is no longer the best kept secret in town. On the menu are breads, breakfast pastries, breakfast and lunch sandwiches, salads, tarts, teacakes, and cookies. Floriole’s bakers use organic ingredients from local farmers whenever possible. Menu items change frequently depending on availability of seasonal ingredients and creative whim of the bakers.
GLAZED & INFUSED
312-226-5556
813 W Fulton Market
Morgan – Green Line
30 E Hubbard
Grand – Red Line
1576 N Milwaukee Ave
Damen – Blue Line
201 E Delaware Place
Chicago – Red Line
939 W Armitage Ave
Armitage – Brown Line
Five stores strategically located near train stations make this the go-to artisan donut shop for their innovative and utterly delicious confections. Go for flavors like crunchy PB&J and vanilla crème brûlée with a crispy torched glaze.
HENDRICKX BELGIAN BREAD CRAFTER
100 E Walton St
312-649-6717
A hidden gem serving artisanal European-style breads and croissants, macarons, pastries, sandwiches, soups and salads prepared in an open kitchen.
TONI PATISSERIE
65 E Washington St
312-726-2020
Across the street from Chicago Cultural Center and short walking distance from Millennium Park is a French-style bakery-café that offers sweet and savory treats for coffee breaks, breakfast or lunch-time meals. While cakes and pastries are specialties here, try the savory quiche, Parisian-style sandwiches, salads or charcuterie plates before you choose dessert.
CH DISTILLERY
564 W Randolph St
312-707-8780
CH is Chicago’s first distillery with a cocktail bar. (The “CH” stands for the symbols of carbon and hydrogen, the fundamental compounds in alcohol.) Northern European-style nibbles include corned duck on black rye bread with liverwurst and lemon, as well as cheese and charcuterie. Go to imbibe proprietary Vodka, Peppercorn Vodka, London Dry Gin, Key Lime Gin, Bourbon, Whiskey, Rum, and Limoncello.
CHICAGO DISTILLING COMPANY
2359 N Milwaukee
872-206-2774
These craft spirits are made using organic grains sourced from Illinois farms. Family recipes and techniques dictate that these third-generation distillers work in small batches to ensure the best flavors and highest quality. Go for spirited discussion and samples of their Vodka, White Whiskey, Gin, and Amaro.
KOVAL DISTILLERY
5121 N Ravenswood
773-944-0089
Opened in 2008, KOVAL produces luxury, organic whiskey, liqueurs and specialty spirits in Chicago’s first distillery since the mid-1800s. Schedule a free weekend tour to sample Whiskeys made from various grains, Apple and Pear Brandy, Sunchoke Spirits, and other Specialty Liqueurs.
RHINE HALL
2010 W Fulton St
312-243-4313
Rhine Hall is a family owned and operated distillery using small batch, hand-crafted techniques to turn Great Lakes-sourced fruit into brandy. Sign up for a Saturday tour to taste the pure spirit and cocktails, as well as to purchase bottles of their signature Apple Brandy.
The International Pizza Expo draws over 7,000 pizza makers who come to see the latest products, techniques and business technologies among the 475 exhibiting companies. Some also come to compete in the pizza challenge that includes
categories for some of the most popular styles of pizza from Classic Italian to American Pan.
Workshops target independent pizzeria operators with sessions that include business and marketing skills as well as demonstrations designed to enhance the skills of the pizza maker.
The Craft of Pizza and Beer
At many food industry shows the chef will be front and center demonstrating products for customers to sample, but at this show the pizza maker is the star attraction in leading supplier booths demonstrating the unique skills and speaking the language of the customer.
The focus was very much on the craftsmanship of a great pizza. And the craft beer movement also took center stage with many pizzerias looking for the craft beer partner to complement their pizza.
Premium Toppings
The conversation at this show was about premium quality, taste, and perfect performance when it comes to cheese. Many operators were there to meet with their long time vendors; others were in search of the perfect cheeses to distinguish their restaurants. In addition to the time honored tradition of mozzarella, provolone and Parmesan on pizza, there was interest in experimentation with other cheeses like Asiago, fontina, gorgonzola, manchego, ricotta, dry jack and feta.
When it comes to pizza toppings, the top three are pepperoni (65%), sausage (54%) and mushroom (57%), according to Mintel. Italian sausage is important to pizza makers, yet there was also interest in chorizo and other specialty toppings with unique flavor profiles.
Customization and Handcrafted Quality
Companies in the meat topping business were quick to discuss customization abilities for pizza makers interested in unique blends for their operations. Operators were interested in ingredients that take labor out of the kitchen without sacrificing the appeal of handmade like crumbled sausage that looks hand pinched.
Heritage and a tradition of quality craftsmanship are particularly important to pizza makers. There were also offerings touting all natural, antibiotic free and organic claims.
Old School, New Age
There are few segments in foodservice driven by tradition like the pizza business. There is great respect for vendors with a long history and a dedication to traditional production. Corporate brochures for several companies showed multiple generations of family committed to maintaining the tradition.
Yet the pizza is, in many ways, a palette for the trends with great experimentation by next generation pizza makers and innovative chefs in other segments of the foodservice industry. We heard about inventive ethnic variations of pizzas, including Latin, Indian and Asian flavors among those in the stands at the pizza competition.
Great Grains
Gluten free crust has been the big talk for several years and that seems to be leveling off to a niche market that will remain important to a small number of consumers with diagnosed allergies. Although the taste and texture of gluten free has improved dramatically in recent years, there is no evidence that mainstream American consumers will be willing to sacrifice taste when it comes to their favorite pizzas.
Whole grain and ancient grain crusts were drawing great numbers of tasters who were commenting on the great taste and consumer appeal of these alternative crusts.
Produce Power
From fresh basil to baby arugula, green toppings were all the rage for garnish and beyond. Produce gives pizza that fresh, homegrown appeal that is so much on trend with today’s consumers.
Chain Operator Cues
Even though the majority of buyers walking the aisles were independent or regional chain operators, large national chains have a significant share of the pie. The top five according to Pizza Today are: Pizza Hut, Domino’s, Papa John’s, Little Caesar’s and California Pizza Kitchen. They are continuing to innovate to keep pace with growth chains making investments in pizza-centric concepts. Restaurant Business magazine noted investments in pizza concepts by Chipotle, Buffalo Wild Wings and Native Foods Café among other former executives of major chains looking at new opportunities in the pizza sector.
Taste Talk Tweet
Tomato wellness was a big part of the Twitter chatter surrounding the Expo, with supporters exalting tomato products in many forms on pizzas, including tomato paste in the base sauce to elevate flavor. Others were surprised at the stat that 75% of consumers report eating pizza at least every other week, while some were in awe of the pizza tossing acrobatics set to music during the World Pizza Games competition.
If you want to follow our observations in real time go to http://twitter.com/OlsonComm. The next conference we will cover is the National Restaurant Association (NRA) Restaurant, Hotel-Motel Show May 17-20, 2014.
Implications
Several notable conferences filled the early weeks of March; the Research Chefs Association (RCA) held their annual conference in Portland, Oregon and Women Chefs and Restaurateurs (WCR) and the International Association of Culinary Professionals (IACP) both held national conferences in Chicago.
Those who attend these conferences are the culinary change makers on the forefront of innovation gathering to discuss and debate the trends. Research and development chefs meet to explore, debate, and inspire each other with ideas and techniques that will drive menus and product development in the year to come and beyond.
Here are some of the hot topics of discussion at these conferences:
Trending Cuisines and Food Culture
Chefs and journalists were captivated with discussion of indigenous cuisines of the Americas as the next big trend. One Native American chef suggested it should be considered the fourth mother cuisine along with French, Italian and Asian. Discussed as vibrant, sophisticated and very broad based, these cuisines are widely varied because the vast geographic territory of the Americas provides very different ingredients.
In addition to Native American cuisine; contemporary fusion cuisines like Filipino are making their way onto casual menus in 2014. While the cooking of the Philippines has been influenced by Malaysia, China, Spain, and even the U.S. during WWII, it makes for an authentic ethnic mash-up that is new and exciting for Americans unfamiliar with sour and bitter flavors.
Expect the flavors of Hungary, Turkey, Peru and Brazil to breathe new breath into our flavor repertoire in the coming years.
Plant Power
Embracing vegetables has been a trend for quite awhile; however, chefs today are exploring new ways to use vegetables on the menu. They are taking a root to stalk approach and utilizing all parts of the plant. This approach has both farmers and chefs excited as it opens the door to many new flavor profiles and application ideas. Chefs are challenging farmers to plant more boutique produce and chefs are challenging themselves to come up with new and innovative menu ideas that will appeal to consumers without seeming too unique.
Protein of the Future
There was much discussion focused on the protein of tomorrow as sustainability is top of mind with chefs and food professionals. Sourcing new cuts of meats and using under utilized protein sources such as non-traditional fish were among the culinary trends listed in the NRA What’s Hot 2014 survey. The buzz at IACP was about goat. Goat is the number one protein source consumed around the globe, and is slowly gaining traction in the U.S. for health and flavor benefits.
Panelists at IACP are often on the cutting edge of what’s to come and one suggested considering insects as the next protein to hit the plate with some detail on the Queen Termite.
Rise of the Beverage Culture
There is no better city for a beverage tour than Portland, Oregon with the vibrant craft beverage culture. Coffee is revered with a religious devotion, yet it is also home to one the finest tea makers in the country where a tea tasting can easily last over an hour guided by an expert. Craft beers have their own cult following and are often paired with sophisticated menu offerings. Mixologists or “bar chefs” have taken center stage attention in the craft cocktail culture and they are gaining new respect for imaginative use of ingredients and thoughtful recipes and techniques.
Food Halls are the new Food Court
Concepts like Eataly were discussed as the next generation of the food court that has the ability to fascinate the consumer with a total food experience as opposed to simply a fueling experience in high traffic locations. Food halls are generally large, theme driven venues in high traffic areas, and there is talk the trend will last longer than “eatertainment” did.
Gen Next – Understanding Tomorrow’s Tastemakers
A 360˚ view of young consumers’ desires and impressions of restaurant dining today was featured in this session. New consumer research from Y-Pulse and a panel of expert women chefs shared their experiences and insight on the subject of what kids really want. The experts agreed that sometimes what parents think their children want couldn’t be farther from reality. The overarching theme discussed was: don’t underestimate kids; they are resilient and open to trying new foods.
The research showed that kids have a taste for restaurant dining, listing casual dining and quick service as their favorite places to eat away from home. The research showed that kids are interested in foods that are higher in quality and are healthier for them. Food is the driver for kids and the ability to customize it is what captures their loyalty in restaurants. For a copy of the research presentation, send a request to info@ypulse.org.
Food-cabulary
Multi-media artist, Douglas Gayeton introduced several new buzz words from his project The Lexicon of Sustainability.
– Traceability: knowing the origin of food all the way from the farm, sea, or forest back to the plate. This movement is becoming big in the seafood industry, tracing fish from the sea all the way to the consumer, in order to help combat seafood fraud.
– Farm Fairies: the idea of Farm Fairies encourages people to take their money out of Wall Street and start investing in farms and particularly young farmers.
– Mobile Slaughterhouse: it takes the expense of transporting livestock several miles out of the equation and helps make meat local.
– Pastured Poultry: the next breakthrough in the humane raising of chickens beyond cage free or free range. Pastured poultry are truly free to roam the farm and live in spacious quarters.
Fighting Hunger
Altruistic discussions of hunger and food deserts make for heated discussions among journalists, chefs, activists and lobbyists. The issue of obesity is now coupled with conversations of under nourishment which results from consumers who simply do not understand healthy eating. At the end of the day, there was consensus that consumers empowered with a basic knowledge of cooking may be the greatest weapon against obesity and hunger.
Ferran Feeds our Minds
Ferran Adria’s opening session at IACP challenged the way a room full of culinary professionals think about food. Everything from the ease of cooking being a lie, to the role of the diner as chef, technique vs technology, and consumers ignorant of what is modern or traditional are just a few of the subjects that put his ebullient passion and creativity on display, and had the conference buzzing about these new notions.
Breaking Free of the Coupon Quagmire
The daily deal in restaurants has become the equivalent of a permanent price cut in many restaurant chains where coupons have created a culture of dependency that has done nothing to increase loyalty, but has served well to permanently lower prices. Lots of menu ideas were shared to offer daily value with healthful and delicious foods that consumers cannot resist, to break the cycle.
Taste Talk Tweet
Twitter captured messages from the conference about local food systems, finding inspiration through exotic ethnic, healthy eating and sustainability. In addition, a flurry
of tweets about chefs moving toward whole animal and stem to root preparation
flooded the feed; tweets regarding health and balance, boutique vegetables, under utilized protein, and creating value for all consumers were also expressed.
If you want to follow our observations in real time go to http://twitter.com/OlsonComm. The next conference we will cover is the Pizza Expo Show March 24-27, 2014.
Implications for Food Manufacturers:
crave variety and great taste, not every trend belongs in every restaurant or in every product category.
that it leaves the consumer confused and out of sync with a brand.
consumers but their minds are numbed by ubiquitous claims and they crave credible simplicity in the way information is presented.
operations that understand their customers come for the food, and having
supply chain in the kitchen might not be the best long term strategy for menu success.
are attracting attention. Embracing terroir and seasonality is more important to some buyers than consistency.
San Fransisco, CA. – The Winter Fancy Food Show continues to grow, showing three consecutive years of solid growth, with more than 18,000 attendees and 1,300 exhibitors representing over 35 countries and 14 international pavilions this year alone. New international exhibitors were from Uruguay, Israel, South Korea, India and Thailand. There were close to 100 first time exhibitors with a diverse range of handcrafted products including
kombucha, filet mignon jerky, chickpea chips, sweet potato and orange ice pops and lavender caramel sauce.
Buyers attending the show represented many of the nation’s leading gourmet and specialty food retailers as well as major supermarkets, mass merchandisers and foodservice industry segments including college and university, casinos, healthcare and quick service restaurants.
Specialty Food Industry Update
U.S. retail and foodservice sales of specialty foods and beverages have risen 14.3% since 2011, topping $86 billion, according to the National Association for the Specialty Food Trade (NASFT).
Specialty food industry highlights:
New Product Introductions
According the NASFT State of the Specialty Food Industry, the top claims on products seen at the show included: kosher, ethical-environmentally friendly package and all natural. There were significantly fewer deprivation claims like low/no/reduced cholesterol and low/no/reduced sugar.
Snacks had the highest percentage of product introductions in 2012. Gluten-free and convenient and easy to prepare are characteristics most likely to be included in product development plans this year.
Genetically modified organisms (GMO’s) are emerging as an important purchase criterion. Specialty food consumers are four times more likely to seek out non-GMO foods than non-specialty food consumers.
Elevated Everyday Foods
Nearly two-thirds of what specialty food consumers buy is for everyday meals. For breakfast, products like ginger pear macadamia toasted muesli and carrot cake super premium oatmeal make everyday breakfast a luxury experience. For those who would rather drink their breakfast, oatmeal based beverages are available in several flavors and are vegan-friendly and gluten free.
Jerky moved way beyond the expected convenience store snack items with offerings like wild salmon jerky, filet mignon jerky and roast red chile chicken jerky.
Chocolate and Beyond
There is no denying the importance of chocolate when it comes to specialty food. It is impossible to taste every variety at the show, yet there was also a lot of buzz about non-chocolate candy. Vosges Haut Chocolatier is always a popular destination at the show, and this year visitors were clamoring to taste their blood orange caramel in addition to their new chocolate creations with mushrooms and coconut ash. Other notable offerings in the non-chocolate confection category included pure maple candy, superfruit chews, and made to order sea salt caramels.
Adult Kid Food
Kid food with grown up taste and appeal was all the rage. The classic PB&J (Peanut butter and Jelly) was reincarnated in many different ways. Miniature bites, luxury candy bars, healthy snacks, granola and cupcakes featured flavors of this “kid classic.”
One featured artisan talked about their mission of bringing wine country quality to a gas station snack with their gourmet jerky for discriminating patrons. Elegant popcorn flavors like sea salt caramel and pumpkin pecan praline added gourmet flair to a favorite snack.
Faux, but not Fake
This is a show where there is a reverence for real food. There is also an appeal to alternative products that are not imitation, like Beyond Eggs, a sustainable plant-based alternative to real eggs. Beans and legumes were also getting the spotlight in snack foods, dips, side dishes and center of the plate demonstrating that protein replacement does not have to offer imitation meat products to be appealing.
Snacking Healthier
It’s no secret that snacking has become a way of life for most Americans and healthfulness is becoming more important, particularly to millennial consumers. A new study by Y-Pulse® (ypulse.org) found that 85% of millennials said that healthfulness was an important factor in their choice of snacks; yet they were often challenged by availability of healthy snacks. Solutions to this consumer dilemma could be found in almost every aisle at this show.
Notable items that met the healthy requirement without compromising on taste included: dark chocolate pumpkin seed BarkThins, toasted sesame and seaweed popcorn, cinnamon twist all natural trail mix and crunchy chocolate chickpeas. Chia is the ingredient du jour in healthy snacks including chips, crackers, dips, cookies and beverages.
More Exotic Salts
Gourmet salts have been a subject of this report many times, and just when we thought we said it all some new varieties emerged at the show as line extensions on the classic sea salt. Varieties of sea salt included hand-harvested, flakey, smoked and fusion flavored.
Wow Waters
Coconut water is going mainstream with both liquid and dehydrated products to keep consumers healthfully and deliciously hydrated. Almond water is also gaining a following with line extensions in adventurous flavors like licorice mint. Herbal waters in lemon verbena geranium and lavender mint were enticing. Hawaiian volcanic water boasts health and environmental benefits because of recycled containers and significant water donations to people in need.
Artisan Reinvented
A new campaign by the Specialty Foods association featured a wide range of specialty food makers with unique products and a passion for the food business. One could not help but notice that many were in the food business as a second and even third career – from nurse to lawyer to shepherd.
Visionary Leaders
The NASFT leadership awards for 2014 were presented to two California companies, The Republic of Tea and Lotus Foods and one New York company, Runa Tea. The awards speak to consumer values that go well beyond the value of the product itself.
Tyler Gage of Runa Tea received the Citizenship award for improving the lives of people and communities by advancing environmental and social sustainability knowledge at practices in Ecuador. Caryl Levine of Lotus Foods received the Vision award for her innovative work with rice farmers in South East Asia to set in motion positive change and progress. Ron Rubin of the Republic of Tea received the Leadership award for the company’s innovative programs that benefit employees of the company.
Capturing The Trends on a Market Tour
Insider tours of the San Francisco neighborhoods are a great way to experience the trends in action. The Bi-Rite Divisadero is a great example of what urban retailers can do to capture the hearts of neighborhood customers. Their website proudly proclaims that they serve their community with love, passion and integrity. Visiting the store demonstrates the promise is real.
The 24th Street Cheese Market has been serving up specialty foods from near and far for over 30 years. The windows are covered with a mosaic of handwritten signs featuring everything from local honey from Berkeley to figs from Calabria. Their local and global cheese selection is exceptional and customers are warmly guided to the best choices for their taste. The manager is delighted to talk about how she curates all of the offerings for their well traveled clientele.
Taste Talk Tweet
Tweeters noticed many new products reflective of food trends, including nut butters made with super foods, uses for all parts of the coconut, iced tea topped with tea-infused sea salt, and sriracha in everything. Many were excited to discover new snacks such as pasta chips, egg white chips, pre-Incan-inspired corn snacks, and regional products like Alabama-style white BBQ sauce. Jelly Belly unveiling their new flavor, draft beer, garnered awe and disbelief from some, while others speculated about Peruvian food replacing Thai as the “new” ethnic flavor ripe for discovery.
If you would like to follow our observations in real time at our next show, please follow us at http://twitter.com/OlsonComm. The next conference we will cover is Research Chefs Association, March 11-14.
Implications:
Feed More Than The Appetite – consumers are interested in companies that make good things and make the world a better place.
Small Batches and Hand Crafted – small batches, hand crafted foods and boutique flavors continue to captivate retailers and consumers looking for the secret find.
The Go-Anywhere Gourmet Experience – consumers enjoy treating themselves to a gourmet experience even when they are on the go with flavorful, convenient snacks that literally can be tossed in a bag or a backpack.
Flavors to Explore – Greek is the world flavor on display this year. Greek yogurt has reached the point of ubiquity as a snack and an ingredient and now the broader cuisine of this country is getting more attention.
Two conferences that attract the food industry’s opinion leaders convened during two consecutive weeks this month. LDEI was held in Austin, a city well known for Latin flavors. IFEC was held in Portland, Oregon, the hometown of James Beard and a city that celebrates local food and beverage and responsible production. These diverse groups of culinary professionals in the food, fine wine and
hospitality industry had a lot to taste, explore and debate about the hot topics, the latest trends and the future of food.
Emerging Trends
There was much talk of emerging trends including:
Personalized Pairings
Food and wine pairings hold a seemingly endless opportunity to delight diners. Yet less expected pairings presented in tasting sessions demonstrated the untapped opportunity to surprise and delight.
Beer and cheese is not a new idea, but the approach taken in a pairing session led by the Global Cheese Buyer from Whole Foods dashed traditional expectations. A robust stout was paired with a flavorful blue cheese with delicious results. Yet that same stout paired with a fresh chevre wrapped in a bourbon chestnut leaf surprised and delighted participants with a completely different experience.
Connecting to the Land
Farmers and cheesemakers have joined winemakers and chefs as the trend-setting icons of the food business. Consumers want to be able to trust the foods they eat and there is little more trustworthy than a producer who is passionate, knowledgeable and connected to the land. More and more culinary professionals are taking on more than one of these titles.
Chef driven/farm driven menus are driving the conversation and the consumer’s appetite as farm restaurants become the latest trend. These are restaurants located on farms across the country offering ultra-local flavors that celebrate the region’s terroir.
Culinary Chic
The discussion of what is in and what is out changes from year to year among culinary opinion leaders. The latest darling of the food and beverage business is just as likely to be a new variation of a long time favorite, a succulent new super fruit, a new package or a new image for a pantry staple that’s lost its luster.
The biggest re-imaging campaign underway is a fictitious campaign for broccoli featured in the New York Times Magazine on November 3rd, positioning broccoli as less pretentious than kale, eschewing the idea that super foods have to be super-trendy and suggesting that consumers google “broccoli versus kale” to learn more.
Truck Talk
Conversation about food trucks continues to captivate the industry. Chefs muse about the potential to pilot new ideas that might lead to a brick and mortar dream restaurant and editorial calendars for the coming year plan to continue coverage of this segment. Portland, Oregon is a city that inspired this trend years ago, and a look around the city today speaks more of permanency than mobility. Many food trucks have been parked in the same lots where they started years ago along with others forming an outdoor food court.
What captivates the industry with this micro segment seems to be the ability to innovate at record speed with small, flexible, go-anywhere formats. Big brands are now using food trucks to connect with their consumers on a much more personal level by taking some of their favorites on the road. The food truck may be more of media vehicle than market segment in this case and the idea is reminiscent of the Oscar Mayer wiener mobile that made its debut in 1936.
Taste Talk Tweet
Dames tweeted about raising over $12k to support culinary scholarships and community programs in Austin, the coronation of this year’s Grand Dame, Dolores Cakebread, as well as retweeting proverbs from sessions such as “Be a student AND a teacher. Can’t do one without the other,” and “Culinary knowledge is knowing a tomato is a fruit – culinary wisdom is knowing that it doesn’t belong in a fruit salad.”
At IFEC tweets included similarities of oysters and wines, noting they both have different flavors based on the bay or microclimate where they originated. Posts mentioned the new term “merrior,” coined to denote unique flavors from the ocean, and Portland’s foodie culture also garnered attention with stats like Portland having more breweries than any other U.S. city and farmer’s markets amassing larger crowds than pro basketball games.
If you want to follow our observations on the latest global innovations in signature brands from the Private Label Trade Show (PLMA), November 17-19, in real time go to http://twitter.com/OlsonComm.
Implications for Food Marketers
Orlando, FL – This annual conference brings together leaders in the dairy deli and bakery business. 2013 was a record setting year with attendance of 9,000 professionals and more than 1,700 exhibitors. Products, programs and conversations focused on the challenges and
opportunities of consistently delivering healthy, interesting, fresh and delicious food to consumers.
Food has to be delicious to appeal to consumers – from the value conscious to the gourmet. In an opening presentation, the CNN List of the Top 50 most delicious foods woke up the audience because it included some of the most notorious processed foods of minimal nutritional value.
IDDBA chairperson Voni Woods, Senior Director of Deli at Giant Eagle inspired attendees with her personal commitment to helping consumers of all income levels understand that there are no evil ingredients, balance and mindfulness of portion sizes can inspire all consumers to make deliciousness their lifestyle choice.
Economic conditions have created a new scrutiny of value by consumers across every socio-economic level. Technology has made everything “smart,” empowering consumers with information to fuel their decision making. Consumers are smart and connected, valuing the opinions of their peers more than manufacturer messaging.
Trust is a significant factor in brand choices. Millennial consumers in particular are evaluating companies not only on their products and their brands, but on their corporate conscience.
Consumer confidence in on-line shopping for food is growing and retailers are watching, exploring and creating more on-line shopping experiences. A key initiative for many retailers is ramping up their web presence to include key words that consumers will use to search for food rather than using words that are used by industry insiders to describe how food is sold.
Descriptive words without a standard of identity proliferate to the point that they become meaningless. When it comes to cheese, “artisan” really does mean something and there is the growing understanding that artisan cheeses are those made mostly by hand, in small batches and in keeping with cheese-making traditions. Those classified as “farmstead” are made on a farm with milk from its own animals.
The trend toward more healthful preparations of sides and salads shows no sign of slowing down. In a recent Culinary Visions® Panel Survey of deli consumers, salad concept recipes that were fresh and healthful scored as high as traditional and more indulgent recipes with consumers. Consumers are also expressing interested in grain-based salads and those with ethnic flavors.
Side dishes are important because they help complete meals for busy consumers. A new line of southern style side dishes called “fixin’s” is meant to turn rotisserie chicken easily into a complete and satisfying meal.
Bacon and Nutella – the of-the-moment flavors that will make almost anything more appealing to consumers.
Global Sandwiches – globally inspired ingredients, breads, wraps and condiments are adding new appeal to this already popular category.
Baby Bites – making a big impression are tiny bites that are easy and elegant tastes from sweet to savory highlighted in the picks and bites ideas from Wisconsin Milk Marketing Board.
Re-inventing the Crunch – wafer thin crackers and chips made with lentils, pasta and grits were sampled in a variety of flavors or for dipping. Lentil chips boasted gluten free goodness in a shelf stable package with hummus for healthful snacking on the go. Brownie brittle and dark chocolate pretzel thins seen now at several shows are coming on as the new dessert chip.
Savory Cones – ice creams cones took a savory turn filled with falafel, mini meatballs and other savory fillings.
Clean Cuisine – fresh and simple ingredients appeal to consumers looking for real food, pure and simple.
Layered and Luscious – dessert indulgence features smaller portions delicately layered with taste, texture and eye-appeal.
Happy Tasting – new eco-tasters promise to make it easier for consumers to get a full size taste of deli products. A durable flat scoop is folded into a tasting scoop that is easy for the taster, hassle free for deli employees and promises to be cost-effective and compostable.
Tweeters promoted a new pretzel bread bite product concept that was marketed as the new tortilla chip and used as a base for nachos; Mediterranean snacks being marketed as tapas-to-go; and a new-to-market Peruvian pepper that could replace Peppadew. Chicken burgers and meatballs were touted as better for you protein solutions for delis. Mobile-inclined attendees also noted new microwavable packaging that allows retail meal solutions to be sold as fully plated entrées.
If you want to follow our observations in real time go to https://twitter.com/OlsonComm. The next conference we will cover is the Foodservice at Retail Exchange, June 18-20.
Chicago, May 18-21, 2013 – The National Restaurant Association (NRA) Restaurant, Hotel-Motel Show like every year, provided a lot to be excited about. The show brings together operators across all segments of the industry. While talk between attendees focused on a number of the events away from McCormick Place, the NRA Show exhibit hall still delivered the latest
products, flavors, equipment and technological advances.
The show featured several themes that are evident of the industry’s issues, challenges, and trends. These themes could be found throughout the show floor and included healthy eating, beverages, and flavor bursts.
Complex, yet uncomplicated was the flavor theme common to many new products. Preparations seen at the show in culinary demonstrations and around trendy Chicago restaurants that were a hit during the show were those that featured simple ingredients, nothing fussy or overdone.
Adding flavor and reducing sodium was a common theme in chef to chef conversations. Salt blended with a savory herb seasoning was a convenient product that offered foodservice operators a simple, kitchen-friendly way to accomplish this.
The new pavilion for products free from gluten, nuts, and dairy allergens was filled with suppliers to meet these needs. Products such as chips, bakery, sauces and marinades have vastly improved product formulations from previous years to meet taste expectations of today’s consumers. One product in particular that was virtually indistinguishable from its gluten and nut-containing cousins was Kiki’s empanadas with savory spinach and cheese filling and a buttery, flaky shell in two portion sizes: appetizer/kids or center of the plate.
According to research from the National Foundation for Celiac Awareness, the additional pavilion was much needed, since gluten-free menu items have increased 275% since 2009.
Consumers today want the option of choosing health when eating away from home. While they may not always stick to their healthy regimens when dining out, having that option puts them at ease. For operators, health can be challenging since “healthy” descriptors can have an adverse effect within consumer mindsets. When it comes to ordering, most consumers associate healthy offerings with bland, tasteless, and boring. The Culinary Institute of America crafted a series of tips to help operators menu health in a way that will appeal to all customer types. They are as follows:
Spurred by the new menu planning regulations for schools, manufacturers have responded with healthy kids’ snacks in portion-controlled packages. Products are even labeled as “snacks” to help build meal occasions in the consumer’s mind. Examples include “snack crackers” in kid-pleasing shapes, “yo-kids squeezers” – individual servings of pushable yogurt in sleeves, and squeezable pouches with plastic screw caps that contain fruit juice and coconut milk blends, applesauce or other fruit and vegetable purees.
Specialty beverages in consumer-friendly packaging were displayed throughout the show floor. Specialty teas, carbonated sodas, infused waters, and natural ginger ales were touted for having superfood qualities and appealing to consumers.
In addition to specialty beverages, an abundance of coffee and tea companies exhibited products and menu applications using improved cold-brewing techniques for iced and blended beverages and quicker blending times using concentrates.
It wasn’t just coffee companies taking advantage of that java flavor. Espresso, cappuccino, and coffee flavors could be found throughout the show floor in sweet treats such as Greek yogurt and ice cream.
Flavor concentrates took on new forms for foodservice, including tiny spheres, crystals and powders, with flavors ranging from herbs like basil and mint to floral, such as rose, and vegetal fennel flavor.
A mini Fancy Food Show set up shop in the north hall, displaying innovative specialty foods such as frozen heat & serve grits, polenta, and steel cut oatmeal that retains the nutrients of the long-cook versions. Grilling enhancers like Smokin’ Dust, which was touted as “flavored wood dust,” when added to the fire source will infuse additional smoky flavors into foods. More natural smoking methods were on offer, such as hardwood chips, blocks and dust that can infuse foods with different aromatic flavors depending on the type of wood.
Technology is overtaking the foodservice industry from mobile, to online ordering, to loyalty programs; operators and their consumers can’t seem to get enough. The days of face-to-face seem to be dwindling whereas touch screen and instant communication are preferred technologies with today’s consumer. Online ordering, loyalty programs, energy efficiency and big data also emerged as common themes. The show was also inundated by digital menu boards, tablets, and POS systems of the future.
Attendees bombarded Twitter with NRA happenings, including product samples of interest, highlights from sessions, and celebrity chef sightings. Restaurants turning to mobile apps for marketing got a lot of buzz, as well as show trends such as Greek yogurt, new iced tea flavors, and healthy kids’ food. Exhibitors also blasted the Twitter-sphere in an effort to drive traffic to their booths.
If you want to be on the forefront of trends at shows nationwide, follow our observations in real time at https://twitter.com/OlsonComm. The next conference where we will tweet trends is the International Dairy-Deli-Bakery Show June 2-4, 2013.
Allergen awareness – consumer desire for products “free from” continues to gain momentum and great tasting alternatives are in demand. These items will appeal to mainstream consumers as those with diagnosed food allergies.
Easy Options – foodservice operators are interested in products that offer them no-compromise convenience when it comes to offering healthful and delicious choices to their customers. They want to accommodate all of their customers with desirable choices, yet they don’t want to dilute their focus from their menu specialty.
House-made Made Easy — Operators are looking for clean labels and foods that look house-made, yet are convenient for high volume kitchens. Suppliers who offer products that can be easily customized on premise in a signature way are in demand.
Technology Takes Personal Out of Service – technology that eliminates errors and improves efficiency is demand in high volume foodservice and venues that target younger consumers. Menu items will be challenged to “speak for themselves” to appeal to consumers.
Complimentary Exhibitions – the Sweets & Snacks Expo that immediately followed the NRA Show at McCormick Place drew a significant number of the same buyers who were focused on convenience retail within foodservice or simply interested in exploring the snack category in more depth. A few suppliers exhibited at both shows.
Chicago, May 21-23, 2013 – The same day the National Restaurant Association (NRA) Restaurant Show was wrapping up the Sweets & Snacks Expo was gearing up at the other side of McCormick Place in Chicago. The energy at the Sweets & Snacks Expo was a remarkable contrast with
business professionals scurrying around the show with the bags of samples and the sparkle of excitement in their eyes at almost every booth.
A stunning display of couture candy style by curator Terese McDonald of Chicago retailer, Candyality greeted those arriving at this conference with a strong message that candy never goes out of style.
This report explores some of the parallel perspectives on the trends seen at the candy show that have relevance to the food business and not just the sweet side of foodservice.
Tried and True Brands with New Energy
Some of the biggest brands in candy demonstrated that a great brand can be constantly refreshed with line extensions that are on-trend with today’s consumers. Favorite brands like Milky Way and Snickers turned into bites, M&M’s were embedded in a milk chocolate candy bar, Twix added a savory salty peanut butter layer and dark chocolate Dove beguiled with a swirl of mint.
Larger than life M&M’s characters walked the show, and even the most serious looking business professionals called out to them for photos with their favorite color. Brand personalities on display forged an emotional connection with buyers and consumers.
Amazing and Sustainable Packaging
There is nothing like powerful consumer packaging to capture attention. Merchandising was an important part of the discussion on every deal at the major manufacturer booths. Packaging did much more than capture attention, new shapes and sizes gave products status, functionality and sustainability.
Big Flavor Palates
Sweet, salty, sour and hot flavors were found throughout the show in delicious and sometimes unexpected forms. Jelly Belly is a company to watch when it comes to flavor innovation to create an experience. The hot feature flavor is popcorn said to be reminiscent of the theatre experience. Also featured was a glamorous jewel collection – high end flavor that is impervious to hard times; a princess collection targeting young girls; for the connoisseur, the Ultra 20 gift box.
Indulgence with a Conscience
Organic, fair trade and sustainable offerings were featured in virtually every aisle of this show from major manufacturers and artisan boutique companies. Handcrafted specialties made from time honored traditions traded on the trust with the customers that they would never compromise on the way their products are made and delivered.
Classics Take New Forms
Traditional favorites like brownies transformed into brownie brittle with rich brownie flavor and the crunch of a cookie.
Thin is in – from dark chocolate coated pretzel thins to ultra thin chocolate bark.
Malted milk balls are an old fashioned candy store staple that were seen in a rainbow of colors from pastels to rich jewel tones allowing the candy store to offer an of-the-moment color selection.
Delicious Energy
Consumer interest in instant energy drives the category, and lots of new contenders are featuring delicious and indulgent ways to grab that kick in indulgent treat form. Java gum fights drowsiness with caffeine. Conscious caramels have super food ingredients. Functional chocolate was available to energize or calm the consumer.
Wellness is Inescapable
At a recent conference on healthy kids flavors, a presenter quipped that if we could chocolate-coat broccoli, kids would love it. At this show there was no need for the chocolate coating with the many delicious veggie snacks including veggie poppers, skinny sticks and peeled fruit snacks.
The classic potato chip was seen as almost a vintage icon at this show where many were made of ancient grains, newly popularized and a wide range of root vegetables. Falafel chips were offered in original, spicy and za’atar flavor. Seaweed takes another inherently healthful product and turns it into flavorful roasted chips in flavors like sesame, olive oil and wasabi. All of the hot new ethnic and American regional flavors were evident in various incarnations of this salty crunchy snack.
Nuts have gained a following as a healthy snack alternative. Pistachios sampled were traditional, salt and pepper flavor and sweet chili pistachios that gave a healthful snack a whole new kick. The new nut at this show was the hazelnut touted and the new “miracle nut” imported from the Black Sea region of Turkey.
Even at the Sweets & Snacks Expo wellness was inescapable.
May 7-9, 2013 – This conference is a national initiative to improve the health of children and young people through food education, culinary strategy and flavor insight. About 200 participants gathered at this collaboration of leaders in school foodservice and
child nutrition to hear the latest research, exchange success stories and challenges and share education and culinary strategies.
The opening research presentation by Y-Pulse (ypulse.org) provided insight into kids perspectives on where they eat, what they choose and what they love about their favorite places to eat. It was no surprise that kids favorite places to eat are at home and at restaurants, but the study showed significant gains in kids liking their school cafeteria since 2006 when this study was first released.
When the 500 boys and girls who participated in the recent survey were asked to share their thoughts on what made their favorite places so desirable, some clear learnings emerged.
For the complete copy of the presentation click here.
Demonstrations by chefs on the CIA faculty as well as chefs from schools around the country shared culinary demonstrations and some of their favorite healthful, kid-pleasing recipes. Key ideas that were presented throughout the presentations were ways to deliver the fresh experiences with mindfulness to the reality of high volume foodservice kitchens. Recipes for every item demonstrated were available in a booklet that was shared with all attendees.
Cooking advice really hit home when professional chefs from schools and other segments of the industry shared techniques that really work with kids. Following are a few examples of flavor enhancing techniques:
A breakfast favorite, banana bread, is a nutritious item that kids love. And the aroma that comes from the cafeteria when it’s baking communicates fresh-baked-here in a powerful way.
Chefs from other segments of the foodservice industry talked about adding bacon to add flavor. Although this is not a technique for school foodservice, one school chef talked about increasing his lunch participation by 14% on days when he microwaves a little bacon and turns on a fan facing the cafeteria.
Discussion of adding more sizzle to menu descriptions offered up some great sources to help schools create that commercial restaurant experience with mouthwatering menu descriptions. Yet at the same time, clever names that obfuscate what the item really is were not deemed necessary. Descriptions that are fresh and uncomplicated sell.
Word of wisdom on portion control came from Yale Chef DeSantis who shared that students on his campus like to graze. Students were cutting the 6 ounce portions of fish in half and no one would take the second half left in the pan. A simple solution of serving 3 ounce portions added greater customer satisfaction and less waste.
In creating more healthful meals, visual cues are more powerful than individual intuition and many techniques were shared for making healthful menu offerings appear satisfying and delicious.
School foodservice has lots of “special needs” when it comes to delivering food to students, but the more favorable the experience compares to commercial foodservice or retail options, the more appealing it is. On the wish list is a product that meets school foodservice requirements that is also sold successfully at retail.
Not all of the opinions parents hold about school foodservice are accurate. Several of the industry leaders at this conference shared their opinions about how they bring parents into their kitchens and turn them into advocates for the school foodservice program.
School FSD’s tweeted about creating healthy school meals using simple themes like “eat more colors,” and featuring a different colored vegetable each month. Many of the comments revolved around removing things like sodium and calories from meals and putting the focus on flavor, since nobody – especially kids – want to hear what’s been taken out. Positive messages have better results when dealing with health. Comments on the overuse of steamers in school kitchens highlighted the steamer’s usefulness, but tweeters implored their peers to use preparations like browning, roasting and caramelizing, as well as adding spices to bring out more flavor. Pork was highlighted as a cure-all for dishes, with attendees tweeting that if there is something wrong with a dish, it can usually be solved by adding a small amount of pork.
Leaders in the refrigerated foods business meet annually to network, share ideas and talk with industry experts in a wide range of disciplines. Following are program highlights about
some of the key issues important to the refrigerated foods business.
One of the most compelling words to consumers when they purchase food for at home or away from home consumption is “fresh.” Eighty-seven percent of consumers believe fresh is healthier and tastes better, according to Sloan Trends. As much as healthy is in demand, healthy-made-easy is even more desired. Refrigerated foods are uniquely suited to deliver on the promise of fresh taste.
There is a growing interest in naturally functional foods, particularly fruits and vegetables. Experts agree that creating “health halo” equals competitive advantage in restaurants and on retail shelves. Protein is gaining positive attention related to weight loss and general health.
Consumers are looking for high quality ingredients and deals when it comes to food. Young consumers in particular appreciate sophisticated flavors and want something different every night even when they cook at home. Buying fresh ingredients and a speed scratch ingredient like a specialty sauce feeds this desire.
Everyday catering is up because entertaining at home is up 39% from 2012. And 27% of those who eat at home are using prepared food or take-out to make it happen.
Meals on demand are becoming the mantra for today’s consumer who snacks literally all day long and has come to consider breakfast a progressive meal with snacks throughout the morning. High quality prepared foods are readily available in retail and foodservice venues, and even drug stores are becoming a serious new channel for prepared foods.
Local brands are feeding today’s locavores who want to have a closer relationship with the vendors who bring them their food. Although this personal connection is important, it’s not possible in every category, but understanding the source and the integrity of the farmer, fisherman, rancher or manufacturers who bring the food to market is important. Sustainability and local ingredients are top trends among chefs and consumers.
Being a foodie is on trend, and understanding the relationship foodies have with food is key to successfully targeting this group. New research presented by the Culinary Visions® Panel identified foodies by their purchase intentions, not just their interest in food. Mainstream consumers like to stick with their favorites but will sometimes try something new.
Foodies and mainstream consumers think differently about food and the choices they make. Culinary adventure and tried and true comfort are both on today’s menus, and following are some of the trends that were discussed:
Ethnic Foods – foodies are the first to try new ethnic foods – micro-cuisines, cooking techniques, authentic ingredients and imaginative fusion.
Foodies and Flavor – foodies prefer bitter, sour and umami flavors; mainstream consumers prefer sweet and salty flavors. Balancing on trend flavors with power ingredients can please them both.
Invisibly Healthy™ – the foodie’s complicated relationship with healthful choices is not that different than that of the mainstream consumer. In foodservice venues, indulgence wins out over healthfulness most often, but when making decisions in the deli for home meals, consumers are more likely to balance healthful choices that taste great with indulgent offerings.
Value ≠ Price – foodies and mainstream consumers consider price and quality key attributes in making their decision in foodservice venues, but not in the same order. Value can be delivered at any price; price only drives decisions when there are no perceived differences among choices.
This year’s Winter Fancy Food Show boasted another year of record attendance expecting more than 18,000 attendees. More than 1,000 of the 1,300 exhibitors were
American manufacturers. There were 14 major international pavilions with large trade delegations representing 32 countries.
Buyers attending the show represented many of the nation’s leading gourmet and specialty food retailers as well as major supermarkets, mass merchandisers and foodservice industry segments including college and university, casinos, healthcare and quick service restaurants.
Specialty Food Industry Update
U.S. retail and foodservice sales of specialty foods and beverages rose 6.9% in 2011, topping $75 billion, according to new research from the National Association for the Specialty Food Trade (NASFT). Forty-one percent of specialty food manufacturers reported a sales increase of more than 20%. Specialty foods represent 13.7% of all food sales at retail. Sixty-six percent of U.S. consumers purchase specialty foods, up from 59% in 2011.
Highlights of a new report from NASFT and Mintel on the specialty food consumer:
Conscious Capitalism
John Mackey, co-founder and co-CEO of Whole Foods Market, delivered the keynote address where he discussed his new book, Conscious Capitalism: Liberating the Heroic Spirit of Business, where he delved into what it means to make a profit while making a difference.
Many exhibitors echoed this philosophy with products and claims to inspire globally conscious consumers.
Everyday Indulgence
The top two reasons consumers purchase specialty food are for everyday meals at home and to treat themselves. The specialty food industry has long been masterful at turning products that might otherwise be considered “commodities” into sought-after indulges that are accessible enough for consumers to enjoy every day. Notable among these categories are cheese, olive oil, chocolate, coffee and tea.
The oil category in particular has exploded with a wide range of new oils made from a significantly wider range of fruits and vegetables. Exquisite olive oil is still in demand, but show-goers were interested in sampling the new, unexpected varieties of oil made from tomato seeds, cherry seeds, chili seeds and pumpkins seeds, each with unique characteristics.
Even water has become an indulgence with growing interest in coconut water and almond water developing loyal advocates.
The New Homemade
This show is known for small batch artisan food makers specializing in the niche market product that is made by hand. These specialty products give the consumer the advantage of getting homemade without the work.
For those who would like to be a little more involved in cooking, food kits have long been a staple offering at this show with dry cookie and soup mixes. And this category saw new energy this year with kits that allowed the consumer to incorporate fresh and seasonal products. One company offered pie kits where all you add is fresh fruit with results more beautiful and delicious than grandma ever dreamed possible.
Eighty-one percent of specialty food consumers say they are eating at home more often to save money, according to NASFT. With the offerings available, there is no need to compromise on getting gourmet flavor at home.
Reconsidering Indulgence
Products that are classic indulgences continue to be high interest categories, yet many consumers are rethinking their indulgence with a healthy perspective. Products with functional ingredients, ingredients with distinctive provenance and third party certifications for ethical practices are becoming some of the specialty foods and beverages in demand.
Unexpected Vegetable Applications
We have been surprised and delighted with many of the hidden vegetables in foods over the past year, like the deliciously healthful dark chocolate cupcakes infused with beet juice tasted at other shows. But vegetable teas are what captivated much attention at this show. New flavored teas included spinach chive, tomato mint, broccoli cilantro, carrot curry, fennel spice and beet cabbage that inspired curiosity and challenged some tasters. The new vegetable concoctions are undoubtedly an acquired taste, but perhaps a taste of things to come.
According to The Wall Street Journal in an article published the week of the show, consumer sales of juice extractors were up 71% in 2012, spurred by consumer desire to eat more vegetables and experiment with new flavors.
Classic Condiments
Although the condiment category is highly saturated with the basics like ketchup, mustard and mayonnaise, there was notable innovation in these basics with scoopable texture and ingredient claims. This is a $9.7 billion category that has grown substantially during the recession with sales increases of 5.6% and 6.2% in 2008 and 2009, respectively. Condiments have proven to be an easy, low cost way for consumers to prepare interesting meals at home.
The interest in pickling is clearly evident in this category. Pickles, olives and relish lead the condiment category, accounting for just over 26% of sales. It is customary to see long lines of customers waiting to sample chocolates or latest hot food trend at this show, but it was startling to see long lines waiting to sample some handmade pickle offerings this year.
Umami paste continues to draw attention for its unique packaging and versatility.
Product Claims
The show issue of Specialty Food Magazine identified 36 food labels important to the specialty food industry. According to the new study released by NASFT at the show, following are the leading claims:
Cuisine Spotlight
Flavors That Challenge
Last year we reported on flavors that challenge the more adventurous palates by highlighting San Francisco cult icon ice cream maker, Humphry Slocombe. This year their popular Secret Breakfast ice cream made with corn flakes and bourbon can be found in several locations around the city.
This year, a master course at the California Cheese School of San Francisco featured the distinctive cheeses of a small region in Italy that culminated in a taste of a new experiment by this generations-old cheese maker, “senza nome” a cheese with no name that was a delicious combination of an elegant, young goat’s milk cheese with a big hit of pepper and heat that surprised every seasoned palate in the class.
Even the latest batches of hot sauce kick up the heat a notch with more varieties of super hot peppers to challenge heat seeking palates. And Jelly Belly featured their previously introduced spicy/sweet Tabasco jelly bean.
Taste Talk Tweet
Tweeters noted many new products on the show floor, including a new energy-boosting black garlic and ginseng jelly candy that has no added sweetener, instant coconut water mix, savory teas marketed as flavoring agents to cook noodles or rice, and fruit foams for the home cook using just fruit juice and cane syrup in aerosol dispensers. Products infused with chia seeds were plentiful on the show floor and fueled more than a few tweets. A dry Sriracha spice blend captivated this audience with its new form and packaging in a spice grinder. “Beauty candy” also proved alluring and was introduced as a sweet way to take in Vitamin E, beta carotene, collagen and antioxidants.
If you would like to follow our observations in real time at our next show, please follow us at http://twitter.com/OlsonComm. The next conference we will cover is NAFEM, February 7-9.
Implications:
Healthy is the New Indulgence – consumers are reimagining indulgence in terms of foods that provide delicious, clean fuel for their bodies. Natural, clean ingredients and vegetables are the new culinary chic for gourmet foods.
Small Continues to be Big News – small batches, hand crafted foods and boutique flavors continue to captivate retailers and consumers looking for the secret find.
The Everyday Gourmet Cook – consumers enjoy treating themselves to a gourmet experience, and they are feeling more empowered as home chefs than ever before. Sauces, condiments and cooking kits that enable them to create their own experience on demand are destined for success.
Flavors to Explore – North African flavors, especially those of Morocco, are coming into their own and Eastern European foods are gaining new attention.
The neighborhood bakeries of San Francisco are a delicious expression of this city’s cultural and culinary diversity. Food has a unique ability to bring people together and bakeries create welcoming warmth for their customers in this city. Many of the neighborhood bakeries are
long standing traditions and important elements of the community. Newcomers to the local bakery scene have been welcomed as well and rewarded with a steady stream of customers.
Patrons are encouraged to linger in many of these bakeries that offer a small but rich café culture. Even those without café tables and chairs will often serve coffee and friendly conversation from the staff. Without exception, we were impressed by the service staff in the bakeries we visited – whether we met proprietors or not, we felt like our business was important at every stop on our tour.
LINES OUT THE DOOR
Tartine was the first stop on the tour hoping to avoid the lines, but that simply is not possible at this bakery hot spot. Customers line up every day and everyone has an item here that they say is worth the wait. There is no way to see a sign, if indeed there is one, it is buried behind the crowd, but Tartine is no secret in this city. It’s the see-and-be-seen bakery. Located in the Mission district it’s trendy and popular with tourists looking for a treat just a little off the beaten path.
FAVORED BY THE LOCALS
We asked pedi cab drivers and restaurant servers about their favorite bakeries in the city and learned that old time neighborhood haunts were typically among the favorites of the locals. Most can tell you about their favorite sweet roll and why it’s the best. Dianda’s is an Italian Bakery in the Mission district that serves up huge, fresh and satisfying sweet rolls along with a large selection of the Italian Bakery specialties. Just down the street from Dianda’s is Mission Pies, another favorite of the locals specializing in fresh baked pies.
Victoria’s Bakery in North Beach has the perfect location to curl up in a window seat and enjoy an espresso along with tiramisu or cannoli and enjoy the day. It’s a center point of this Italian neighborhood but recommended by locals miles away who say it’s worth a nice long walk to get there.
Other neighborhood bakeries specialize in unique items. The city is known for Sourdough Bread and it is impossible to miss the Boudin Bakery in the middle of Fisherman’s Wharf that’s become a well known national brand. But lesser-known spots like the Liguria Bakery in North Beach are gaining a following for their focaccia bread, and are among the city’s local treasures.
Similar to other major cities where cult doughnut shops are popular, San Francisco is full of boutiques dedicated to the craft. Several store front restaurants also showcase their primary cuisine along with “and doughnuts” on their signs. One fashionable shop is Dynamo Donuts in the Mission where inventive flavor combinations like a Monte Cristo donut and a lemon curd Sichuan donut have made an impact with locals and tourists.
NEW IN NOE VALLEY
The Noe Valley Bakery offers beautiful breads and the classic desserts reinvented for the modern customer. Their Most-ess cupcakes come in regular and micro mini sizes. Even more popular now that the famous Hostess factory shuttered its doors, these are the real deal perfected by a pastry chef and worth every bite. We visited on a school holiday, and saw moms and dads with their sons and daughters visiting to get a treat to make the day even more special.
GLUTEN FREE
Mariposa is a full bakery dedicated to gluten free baked goods. The bakery items offered are the classic fare including loaves of bread, savory and sweet items. The décor gives this the appearance of a bakery where girlfriends, moms and their young daughters might be comfortable – the vibe is distinctly feminine and desserts are right size portions. The appearance of the pastries tells you they are different, but they deliver on flavor.
ON TREND NOW
The food stalls at the Ferry Building are a good barometer of what’s on trend now with the food scene. Miette Patisserie serves up classic French style pastries with provenance. The bakery’s sign proudly proclaims that they use local Strauss Family Creamery dairy products. The Acme Bread Company entices all with aroma and a wide range of offerings. The production bakery is on view all day long reminding customers that fresh baked treats are what is served.
INDULGENCE ON DEMAND
San Francisco is a city built for tourists from all over the world and accustomed to feeding the demand for indulgence. Tiny footprints bakery outposts like the Waterfront Bakery near Fisherman’s Wharf are ready to serve up the city’s famous sourdough bread and a wide range of sweet treats from classic French style pastries to cookies.
NEXT TIME
The Golden Gate Bakery was closed for vacation on this visit, so it’s on our list for the next trip to try the custard filled pastries that we heard are second to none.
Leadership Summit Identifies Global Menu Trends for 2013
Panama City PANAMA, December 11, 2012 – Grupo Olson and Global Business Alliance announced 2013 trend predictions at a press conference at Le Meridién Panama City, Panama. Results are based on reviews of restaurants and menus from around the world and in-depth interviews with chefs, restaurateurs and consumers in the Americas, Europe, the Middle East and
emerging Asian markets.
Global Business Alliance estimates North America and Europe represent more than half (54%) of foodservice sales globally, yet flavor and menu influences from emerging markets are having a profound effect on menus worldwide.
Global Menus
A survey of concierges in major business hotels around the world found that their recommendations for restaurants offering global cuisine on their menus are among the most well received by business travelers. Although some of their guests are seeking recommendations for authentic local food, many more are interested in eating and entertaining in restaurants that will satisfy a wide range of tastes.
Popular global menus almost always include the classic American burger and more recently sliders. Mediterranean foods are perennially popular especially Italian menu items and foods from Spain. Asian dishes from sushi to noodle bowls also have their place on the global menu. Chefs will add their signature to the menu by using the freshest local ingredients to give every menu a unique terroir.
Mediterranean Flavors
Among the most widely appreciated foods and flavors are those of Italy and Spain. Italian foods have become the world’s comfort classic. Spanish influence is seen on trend setting small plate menus, and in classic global menu favorites like burgers and pizza. Jamón ibérico sliders are on the menu at Opera in London and jamón ibérico flatbread is on the menu at Mi Casa in Korea.
Flavors of the Eastern Mediterranean and North Africa are emerging as the latest favorites from this part of the globe. Greek and Turkish foods are gaining a following for freshness and the appeal of healthfulness. The exotic flavors of the Maghreb countries and their characteristic slow cooked tagines and flavorful couscous dishes are serving up warmth and comfort worldwide.
Latin
Mexican food has become popular around the world for its bold flavor and the aura of fiesta that makes it a festive dining experience. Nuevo Latino is the latest wave and South American foods, particularly Peruvian, are gaining attention as the world takes note of the richness of agricultural products available in the southern hemisphere.
Many of the newest functional foods are coming from South America. From Peru, purple corn, maca, and cat’s claw are among the most recent to gain attention. From Venezuela and Brazil, guarana and açai are gaining attention. These super-ingredients offer a wide range of purported benefits including boosting the immune system, improving digestive health and even claims of aphrodisiac qualities.
Asian Flavors
The new soup and sandwich is likely to have a distinct Asian flavor with Banh Mi sandwiches and Vietnamese Pho appearing on a wide range of menus. Pho has the opportunity to become the global comfort soup with its aroma and flavors that lure customers into the street like the call of a culinary siren. The flavors of Asian street food vendors are capturing the attention of cutting edge chefs looking to introduce their patrons to the flavors of exotic lands. Pho, the first restaurant in London to specialize in pho and Vietnamese street foods makes everything in-house, from high quality fresh ingredients delivered daily.
Thai and Chinese restaurants have established followings in many countries. The exotic flavors of India and the subtle flavors of Filipino home cooking are finding favor throughout the world. Fine dining flavor is more often served up by award winning chefs in a bowl at a bar with chopsticks.
The Mall Culture
The mall culture is popular worldwide because it creates a sense of community that includes dining, entertainment and other important elements of today’s contemporary lifestyle. Mega malls all over the world have many of the same brands and layout features. Once inside, one of the mega malls like Panama’s Multicentro, the Dubai Mall or the Mall of America in Bloomington, Minnesota a consumer will find many of the same restaurant brands. Quick service restaurant chains were among the first to build iconic global brands and many of the casual dining chains are taking strong positions in world markets.
Global Economic Influences
When assessing the opportunity for foodservice in global markets, there is no standardized method, especially in many of the developing countries. Global Business Alliance measures key economic and demographic characteristics when making their assessments. Some of the important measures used to identify areas that are ideal opportunities for restaurant industry growth are: family size, women in the workforce, import/export activity and tourism both into and out of the country.
Regions to watch in 2013 and beyond include: Brazil, Turkey, Indonesia and South Africa.
Wellness Worldwide
The quest for life in balance is a driving force for consumers of all ages in developed countries. There has been a shift from products that feed superficial needs for vanity to those designed to enhance vitality. As the demand increases, there is growing scrutiny about claims made by foods with functional ingredients especially in the European Union.
The obesity epidemic is a global phenomenon not limited to developed nations with new evidence that it is spreading throughout the world and becoming a focal point of concern.
AgriTourism
The farm to table movement is building momentum in the United States as consumers desire to be more closely connected to their food. Although it is not yet a mainstream movement, farm dinners are much more widely available and even offered in unexpected venues. For example, Vanderbilt University in Nashville, Tennessee has a widely publicized farm to table dinner that is an immediate sell out each year.
In some countries known for a strong connection to local agriculture a new industry is emerging. Agritourism takes a farm dinner one step further creating a new way of looking at culinary tourism that has been hot for a number of years. Now a holiday may include working in the fields, pressing olive oil and cooking dinner. In Italy there are almost 20,000 agritourism enterprises.
Food Ethics
There is a growing interest in food with a conscience as economically secure consumers are seeking out foods that have been sustainably grown, using ethical practices that treat farmers, workers and all of those involved in bringing that food to market fairly. One example is Theo Chocolate, working with cacao farmers in the Congo to build a better life for the growers and connect them with those who enjoy the chocolate that results from their labor.
The food democracy movement continues to build support and momentum with its belief that wholesome affordable food should be available to everyone on the planet.
Grupo Olson is a Panamanian corporation that has focused on predicting global foodservice trends since 2005. The company advises leading food manufacturers and restaurants chains about business and culinary trends important to tomorrow’s menus in the America’s, Asia, The Middle East and Europe. Global Business Alliance is a consultancy that has specialized in helping food companies understand emerging market opportunities and develop successful export strategies since 1995.
SIAL is a global food show and its focus is on innovation in the food and beverage businesses. It covers all sectors of the food industry in eight expansive pavilions where the exposition center just outside of Paris transforms into a virtual city of
innovation. Industry professionals come to this show to study and anticipate innovation, to interpret the trends into business strategies, and initiate platforms for new production and new market development.
Euromonitor International reports measured growth in all sectors of the food business worldwide. The top six product categories represent more than two-thirds of the market and record good performance. In particular, processed products showed 7.2% growth between 2010 and 2011. Although global foodservice is faced with the same challenges the U.S. market faces, it has recorded growth of 4.2%.
Top World Food Categories |
Share of Sales |
2011/2010 Growth |
Bakery, Pastry and Viennoiserie |
20.1% |
6.7% |
Dairy Products |
18.2% |
8.3% |
Prepared Refrigerated Products |
9.9% |
6.1% |
Confectionery |
8.1% |
7.4% |
Dehydrated Foods |
6.1% |
7.2% |
Frozen Foods |
4.9% |
5.6% |
Some of the smaller sub-segments represent the strongest growth: pasta products (+9.3%), meat alternatives (+8.5%) and ice cream (+8.4%).
If the size of country pavilions in the five pavilions of international exhibitors is any indicator of global food trends, Turkey is the leader, with the single largest national pavilion. Products included a wide range of the foods that are classically associated with this country and the Mediterranean region. A confection shown by a Turkish company was sliced to order, (much like one would expect to receive gyro meat for a sandwich). This fruit and nut combination had a texture like caramel.
Spain had the second largest pavilion with a sample of Jamon Iberico found in virtually every corner of their pavilion and evidence of the global presence of this ingredient in signature menu items in leading restaurants and chains around the globe. Greece was also among the top ten.
Among all product categories, the single largest theme of exhibitors was generic brands with a total of 1,739 exhibitors. Yet there is evidence that store brands are leveling off in European countries. Store labels in France represent 33%, United Kingdom 43%, Spain 31% and Germany 32%. In countries less commercially mature like South America and Asia, store brands represent smaller shares. For example: 5% Brazil, 2% Taiwan and 1% China.
The USA pavilion was the third largest at this exposition with a wide range of manufacturers from the United States, most of which were non-branded manufacturers of popular American foodservice and grocery items. Part of the USA pavilion was a large end aisle booth featuring Native American foods, something rarely seen at domestic trade shows.
Walking the aisles provided a visual perspective on each country’s focus. China’s exhibit focused on a wide range of ingredients for processed foods and Brazil focused on produce and super fruit to meet the growing global demand.
The Innovation Observatory at SIAL is a focal point for attendees. Looking very much like a giant greenhouse, it featured over 1,000 new products. Display in this pavilion is not purchased; it is the result of the decisions of three separate juries: one dedicated to foodservice, one to mass consumption products and one to semi-processed food products and ingredients. Products that make it into the Innovation Observatory must demonstrate new benefits to the consumer. Much of the innovation includes innovative packaging that makes favorite products more convenient, more playful and more desirable to consumers.
A TNS Survey for SIAL studied consumers around the globe and characteristics they seek in food and beverage at home and away from home. In general, French and German consumers are most fond of a convivial atmosphere with strong percentages that believe “eating well is a question of pleasure.” American, British and Spanish consumers want to trust their food products. “Eating well means eating cheaply” ranks among the top five characteristics for Chinese consumers.
More than half of the food innovations presented at SIAL revolved around sophistication and the variety of sensations. Global consumer research presented at the show noted that consumers in France, Germany, Russia and China expressed a high level of interest in new products associated with sophistication, such as small pleasures, authenticity and terroir.
The consumer research reported that consumers take convenience for granted and expect products to be easy to handle, time-saving and ready for their on-the-go lifestyles.
Consumer research pointed to interest beyond organic, in particular a demand for naturalness. Consumers worldwide are looking for foods with characteristics like natural ingredients and simple preservation processes and recipes. Seventy percent of consumers consider labels “made from 100% natural ingredients” and free-from claims to be useful.
There is a growing demand for ethical practices by manufacturers but demands are somewhat vague and yet to be clearly defined on a global basis.
Less packaging and non-waste were characteristics important to consumers in Europe, as was expected, but surprisingly also important to consumers in China. Less transportation because of its impact on the environment is generally in demand.
The only country in the study to evidence an appreciable consumer demand for fair trade was Germany.
One exhibitor’s claim of “provenance, purity and performance” hit the mark on what was relevant to buyers and consumers.
Recent Mintel research has identified a high degree of skepticism of functional foods. Seventy-five percent felt products with these claims were overpriced, 63% felt claims were exaggerated and 24% said they would simply prefer to take vitamins.
New European standards related to product claims are causing many manufacturers to rethink their claims. Of the 44,000 product claims submitted to the European Food Safety Association (EFSA) only 222 were approved. The biggest losers were claims for pre and probiotics, antioxidants and weight loss. Labels winning approvals were those with specific vitamin and mineral ingredients proven to increase immunity.
As the global obesity epidemic moves east, there is encouraging news from the U.S. that obesity rates are leveling off. Childhood obesity has become a global issue because international research indicates that 80% of boys and 92% of girls who are obese at 16-17 years old remain obese for the balance of their lives. Parents in the U.S. also tend to underestimate their children’s obesity.
Some of the studies presented noted that the greater variety of foods in children’s diets, the lower their risk for obesity. Stealth health in foods for children has become a successful global strategy. Stevia is becoming a preferred sweetener to reduce sugar. 345 new products introduced in Europe used stevia as the primary sweetener and it is widely used in Latin America for kids’ products.
Innovative new products were at the apex of tweeter’s thoughts. Following are examples:
Copyright Olson Communications, Inc., 2012
The annual Flavor Experience conference brings together leading chain operators and their food & beverage suppliers. Conference sessions include the latest consumer research, menu ideas and hands-on experiences. The conference experience also includes
non-stop flavor tasting and networking opportunities.
Sandwich Sensations – Globally inspired ingredients are adding appeal to this already popular category. The big news is in the wrap – naan is the latest to gain a following.
Baby Bites – Small plates are no longer a trend they just are. Making a big impression are baby bites like cicchetti which are tiny bar snacks rounding out the menus in salumerias.
Grains – From whole wheat to ancient grains, consumers are captivated with the taste, texture and health benefits. Quinoa has become a mainstream ingredient in healthy salads and even traditional ethnic foods are offering whole wheat options like Chinese Bao with a whole wheat bun.
Pork On The Menu – Pork belly has gone well beyond the realm of fine dining as chefs are turning it into a custard delicacy – now it’s easy to find a pork belly sandwich is most major cities. Porchetta that is made fresh daily is another slow food gaining favor. Bier gardens are driving demand for sausage in a wide range of venues and pork is being added to new custom meat grinds to increase flavor variety at a moderate food cost.
The New Value is Under $10 – A few years ago there was a lot of talk about $10 burgers in New York, today it’s $10 tacos at Unforked outside of Kansas City. It seems mainstream Americans are more and more willing to fork over the cash for premium product.
Asian Goes from Bowl to Box to Bao to Burger – Asian flavors continue to be popular and drive menus. Vietnamese is emerging as the healthiest among Asian flavor aficionados. White Castle has introduced a noodle concept, Chipotle opened ShopHouse, and Asian Box, a new concept in Palo Alto, was also featured at this conference.
Burger Boom – There is no slowing down with this trend as independent operators in major cities put their own spin on the burger. Chicago, for example, is becoming known for grass-fed beef burgers.
Secret Menus – The customer is in control with off menu items that are often made available to keep loyal customers. Anytime menus feed the snacking trend.
Red Sauce Renaissance – The rise of family recipes with chef driven interpretations has given new life to grandma’s red gravy.
Rise of The Restaurant Butchers – Nose to tail fanatics who butcher not only for the restaurant but for retail sale in the refrigerated case are giving food safety extremists pause, but consumers are flocking in and restaurateur/butchers are selling out almost as fast as they can fill the case.
Bar Snacks – Feeding the bite size boon, housemade bar snacks are adding profits and customer satisfaction. Look to nuts, deviled eggs, pretzels, olives and popcorn as crowd pleasers. Jasper’s even offers a prize at the bottom of ballpark popcorn – a tattoo with the restaurant’s logo.
While the big three still top the list, Latin, Asian and Mediterranean, niche cuisines like Peruvian, Moroccan, and Ethiopian are slowly making their way onto menus. Classic preparations like the tagine and braising techniques make the flavors from these cuisines appealing to consumers who are looking for more adventure.
Foodies are important because they are the first to try new menu items, but mainstream consumers are important as the are loyal customers who love their tried and true choices, according to research presented by the Culinary Visions® Panel.
Foodies have strong preferences for ethnic menu items and value quality and homemade taste before they consider price in their purchase decisions. They also prefer bitter, sour and umami flavors. Mainstream consumers have a different relationship with food; they are price conscious, food traditionalists who favor sweet and salty flavors.
The secret to captivating them both can be done by balancing flavors and adding a little culinary adventure as alternatives to favorite menu items without going too far beyond the comfort zone of regular customers.
Referred to in one presentation as the attack of the drug stores, upscale foodservice offerings are now available in some major market stores. Duane Reade and Walgreen’s both offer everything from ultra premium wines and sushi to fresh grab-and-go items directly competing with local restaurants and gourmet retailers.
Several presenters opened their presentations with comments about Julia Child’s impact on today’s culinary scene as the 100th anniversary of her birthday approaches on August 15th. Yet the impact of Julia Child is strongest on the 50+ demographic, which is a big target for many restaurant companies.
Consumers 50+ go out to restaurants with the greatest frequency, they purchase alcoholic beverages, more add-ons, and in desserts. Although the Millennials may spend a larger percentage of their income on food away from home, it is far less than the boomers and beyond.
An annual feature of the Flavor Experience is a discussion and debate of the emerging food trends. Following are trends that captured the greatest discussion:
Nutrition is of interest to 36% of consumers, who check restaurant websites prior to dining out. Trending ethnic restaurants according to Flavor Experience attendees are Ethiopian, soul food, Moroccan, Korean, Vietnamese, and Peruvian. Some also noted that Millennials, more than any other age group, are interested in trying new flavors as well as ethnic flavors.
If you would like to follow our observations in real time, please follow us at http://twitter.com/OlsonComm. The next conference we will cover the National Association of Convenience Stores, October 7-10.
Copyright Olson Communications, Inc., 2012
FARE brings together operators and suppliers once a year to gather and discuss the changes, challenges and choices facing foodservice across retail channels. FARE attendees include foodservice operators in grocery, convenience, drug/mass, recreation, college and university and
health-care. This cross-channel audience makes FARE a unique venue for idea exchange.
Future of Foodservice at Retail
Foodservice at retail is the fastest growing segment of food to go. As channel lines continue to blur, competition becomes fierce as there are many players in the industry. Tracking menu trends from quick-serve, fast-casual and even full-service restaurants is crucial to grabbing share of mind—and, ultimately, share of stomach. As foodservice at retail continues to evolve, the following are trends to watch:
Trends from the Floor
Observations from show-goers about exhibits included:
Workstyle™ Challenges
Foodservice at retail venues have a huge diversity of operations styles including commissary, made to order, grab and go and limited service. The common denominator is the customer who value their time as though it is currency and expects foodservice to be available on demand any time of the day.
Captivating Foodies
Foodies have evolved from the fine-dining aficionados to today’s culinary adventurists seeking out unique food offerings in a wide range of foodservice venues. Foodies who always or usually try new foods and flavors are the ones to captivate with new products, ethnic flavors and premium offerings. They are the opinion leaders who are more than willing to share their experiences with friends and family. Foodies can be the trend setters or the fad busters depending upon their reactions. And they have different expectations in different foodservice venues.
Taste Talk Tweet
Digital chatter at FARE included a “coop-etition,” in which retailers in the same industry share insights with each other in a mutually beneficial environment. Discussions about the consumer desire for healthy that doesn’t translate to purchases – stealth health or invisibly healthy suggested as better strategies. Show-goers also commented on reports that it is easier for consumers to go from made-to-order foods to grab ‘n’ go at c-stores because of brand awareness and trust.
If you want to follow our observations in real time go to https://twitter.com/OlsonComm
The next conferences we will cover is the National Association of College and University Foodservices, July 11-14 and the School Nutrition Association Annual National Conference July 15-18.
Implications for Food Marketers
The International Dairy Deli Bakery Association (IDDBA) show is the annual gathering of deli and bakery executives from a wide range of retail operations. The composition of the audience has diversified considerably beyond the traditional supermarket audience it has always drawn to include convenience stores, warehouse stores, supercenters and
deli and bakery operations within foodservice venues.
Most of the product offerings and merchandising presentations are more mainstream products and merchandising applications as opposed to those focused on gourmet retailers or chef-driven foodservice venues. Delivering a fresh and delicious consumer experience was at the top of most agendas this year.
Trends from the Floor
Observations from show-goers about exhibits included:
Invisibly Healthy
While overt health claims were almost invisible on the show floor this year, it was clear that many of the manufacturers exhibiting have been busy making subtle changes to their product lines to create a more healthful profile. Manufacturers are responding to the demand for healthy in a less obvious way; making subtle substitutions that impact the nutritional integrity of products for the better. Examples include crackers made with lentils, deli salads made with ancient grains and Greek yogurt cheesecake.
Today’s consumers expect to have healthful offerings available to them on demand and food manufacturers are responding with modified product formulations and expanded product portfolios. In a survey conducted by the Culinary Visions® Panel, 73% of deli consumers said that healthy options were important to them.
Over The Top Indulgence
Outrageously indulgent products and merchandising concepts drew attention as the distinctive counter-trend to healthfulness. Apple pie baked inside a chocolate cake, ice cream cone doughnuts, truffle infused honey and cocktail inspired hummus dips are just a few examples from the show floor. The man cave exhibit in the Show and Sell Center featured a comically gigantic sandwich of two full size roasted chickens. But amidst the grins were destined to be popular items that were robust and decadent. Think saucier, messier, giant sized versions of chicken wings.
The Sweeter Side
Sweets are no longer limited to the bakery. In a recent study of over 500 consumers by the Culinary Visions Panel, 81% of consumers polled rated the sweet flavor profile as their most preferred flavor.
It was impossible to walk more than an aisle or two without encountering another hummus offering. Flavor profiles were bold and out of context for the traditionalist, especially new sweet offerings like four-berry, cinnamon raisin, mango and pumpkin. These sweet-inspired hummus fusions were marketed as sweet finishes, but are more likely to be served as a healthier version of a sweet snack with graham crackers, apples and other sweet accompaniments.
Cocktail Inspirations
As the mixologist has taken some of the star power spotlight from chefs, cocktail flavors in many mainstream foods were noticeable in a number of different categories. Cheesecake flavors like strawberry daiquiri, caramel macchiato, and mojito use these drink inspirations to take dessert to a new level. And more hummus flavor invention – Bloody Mary, White Russian and the dirty martini, incorporating hints of pepper and salty olives.
What Next After Food Trucks?
The 70% drop in membership in the food truck associations speaks to oversaturation. There was talk of the latest retail venue to gain notoriety – the shipping container as a retail venue. Examples included Starbuck’s new format and a grocery store pop up created with shipping containers.
Creating a Point of Difference
With dessert, cheese, meats, dips and spreads galore how do manufacturers and retailers break through the clutter? The Culinary Visions Panel asked in-store deli consumers what attributes were important to them, and the three that topped the list were quality, price and past experiences.
Some exhibitors in highly saturated categories created point of difference by featuring concepts made with their products. Rather than sampling cubes of cheese, Norseland featured made to order sandwiches with delicious on-trend ingredients. Even some of those who did sample cheese cubes showed them in take away cones for grab and go customers.
Offering a quality product with a story can help set the stage and give consumers a reason to buy. When a story is tied to a product or service, consumers are more receptive and tend to “try” new things. As a retailer, offering an experience, whether it is eat-in or take-out, makes the consumer feel that they are getting a value, and “special” offerings will encourage repeat business.
Show and Sell Center Highlights
This exhibit never fails to captivate the imagination with ideas that are wildly over the top to some that inspire fresh thinking and are easy to execute. This year’s highlights include:
Taste Talk Tweet
Digital chatter from IDDBA noted that minis are still huge in bakery and growing across product lines for certain manufacturers. Tweeters remarked about the ubiquity of falafel and the lightness of dessert-flavored crackers. Highlights from sessions revealed nuggets like the “free from” market is booming and included stats on the average consumer, who scans 12 feet of shelf space per second.
If you want to follow our observations in real time go to https://twitter.com/OlsonComm
The next conference we will cover is the Foodservice at Retail Exchange, June 25-27.
Implications for Food Marketers
Customer data is the new currency – understanding customers and micro niche marketing is building sales and loyalty for the long term.
Product Proliferation – products are being commoditized, services imitated, and traditional market barriers are collapsing. Successful marketers will lead their customers, not just respond to them, by continually reinventing their value proposition.
The Role of Media in Modern Branding – brilliant strategy in paid media and editor outreach is only the beginning of the process to successful branding. Earned media is where consumers own the message and craft it as their own.
(Chicago, May 14) The National Restaurant Association (NRA) Restaurant, Hotel-Motel Show, which took place on May 5 and ended on May 8, once again proved to be the show that brings together operators across all segments of the industry. While talk between attendees focused on a number of the events away from McCormick Place, the NRA Show exhibit hall
still delivered the latest products, flavors, equipment and technological advances.
Trends From the Floor
Some of the most talked about items by show-goers included:
Fully Functional Beverages
Oat drinks, hemp milk, camel milk and all sorts of non-dairy milks are set to appeal to a wide range of consumers with different benefits. Some are new on the scene and some are revivals of decades old beverages, but all set to capture a unique niche of consumers.
Sweet Caviar
Innovative “Flavour Pearls” showcased a variety of applications and flavor profiles that are deemed to inspire endless creativity for chefs, caterers, pastry chefs, and ice cream makers. The pearls have a strong resemblance to caviar and are often applied to everything from appetizers, entrées, beverages, and desserts. They contain fruit or vegetable pulp, spices, and flavors such as red pepper, truffle, balsamic, and strawberry.
Waffle Mania
The idea of “Creative Comfort” is just one of the latest trends making waves at the NRA Show this year, led by waffles. More than just a breakfast food, operators are reinventing the waffle in all segments. IHOP’s Chicken and Waffle promotion was a national success in the family-style segment, while waffles were given an inventive spin from California-based Bruxie which features its “bold fold,” a new take on the authentic Belgium waffle. At Bruxie, the waffle is folded and stuffed sandwich-style and includes classics that range from a Reuben or Angus beef hamburger to prosciutto hash or braised beef short ribs.
The Allure of Umami
Umami played a large role on the show floor as exhibitors used the “taste” to lure customers into their booths. In addition to attracting the palates of restaurateurs, umami is also appealing to consumer foodies. In a recent study by the Culinary Visions® Panel, consumers who identify themselves as always or usually liking to try new dishes identified umami as one of their flavors of preference. The top three flavors among consumer foodies are bitter (62%), umami (61%) and sour (59%), according to the study. Mainstream consumers still prefer sweet and salty.
Start with the Pantry
A panel of leading QSR chains including Sonic, Domino’s and Popeyes shared opinions on developing new cost effective menu ideas for any scale restaurateur. Highlights shared included the following advice:
Microcreamery
Ice cream, vending machines, and customizable flavors equal the new technology known as the MIXI Microcreamery. This new technology allows a customer to choose his/her flavor and topping and in 45 seconds a sweet and creamy treat emerges from the machine that delivers pure indulgence. Although the idea is captivating, there were mixed reviews about the product sampled at the show.
Global Consciousness
International restaurants are becoming more and more provocative, forcing customers to consider social issues, including various disabilities, global warming, starvation, and much more. Concepts such as dining in the dark, a revolving door that powers appliances in the kitchen, and communities coming together to make a meal out of wasted food from neighborhood restaurants are popping up around the world shedding light on global issues.
World Class C-Store Foodservice
Many in the convenience store world are reconsidering the importance of foodservice based on the continuing rise of gas prices. Many expressed the need to eliminate the misconception of “gas station food.” The answer to that misconception is delivering food quality that can successfully compete with QSR. In fact, c-store foodservice operators agree that looking at QSRs for new menu ideas is the first food step, trumped only by a clean bathroom. As one c-store operator put it, “how can a consumer trust your food safety program if your bathroom isn’t spotless?”
Avant-garde Experiential Dining
Avant-garde dining events are becoming the talk of the international world and the more daring and thought provoking the better. Examples include:
State of the Plate
Elegantly crafted melamine sheds new light on this perennial serve ware. Contemporary styles, patterns, colors, shapes and sizes presented operators with new solutions for serving customers that are not only cost effective, but efficient. Styles run the gamut from flare and wave plates to mini serving spoons and cupcake holders.
Sweet Inspiration
In addition to the National Restaurant Show, the Sweet and Snacks Expo ran concurrently at McCormick place. As usual, “The Candy Show” provided an abundance of flavor trends.
Taste Talk Tweet
Twitter chatter was driven by more than 6,500 engaged social participants and created nearly 20 million impressions during the NRA Show this year. However unlike in years past where the voice of the attendees dominated the #NRAShow hashtag, exhibitors seemed to overrun the Twitter-sphere in an effort to drive traffic to their booths. Attendees tweeted about topics such as European carbon footprint statements alongside nutritional panels, shared operating advice, and where to sample the hottest flavors.
If you want to be on the forefront of trends at shows nationwide, follow our observations in real time on Twitter @OlsonComm. The next conference where we will tweet trends is the International Dairy-Deli-Bakery Show June 10-12, 2012.
Implications for the Food Manufacturer:
Every year before the National Restaurant Association (NRA) Show we scour the streets of our beloved city in search of the latest and greatest restaurants Chicago has to offer. Also included in the mix are old time favorites and
hidden gems. Below is the list we have compiled for 2012. It’s delicious.
Hot Spots
TAVERNITA
151 West Erie St.
312-274-1111
Ryan Poli (formerly Perennial) dishes up Spanish and Latin-influenced small plates in this trendy River North restaurant. For those who want just a bite, step inside the companion tapas bar called Barcito. Spain dominates the beverage list including beers and cider. Cocktails are “kegged” in creative combinations along with house-made sodas.
RUXBIN
851 North Ashland Ave.
312-624-8509
The eclectic menu at this small BYO Noble Square spot meshes Asian, Euro and American flavors on menu items such as the calamari stuffed with chicken & pork forcemeat, potato confit, Korean chili, peanuts, pickled fennel & pea tendrils. Funky décor, old theatre chairs and dim lighting practically guarantee a younger clientele.
RIPASSO
1619 North Damen Ave.
773-342-8799
Theo Gilbert built a devoted following at Terragusto serving fresh pasta dishes made from scratch in a tiny kitchen. At Ripasso, fresh pappardelle with the chef’s signature four-meat Bolognese sauce is available as well as other pasta favorites like squid ink with shrimp and cauliflower. But now you can order pasta flights or the chef’s tasting menu in addition to a la carte dishes beyond pasta. The reasonably-priced Italian wine list is a plus.
PUMP ROOM
1301 North State Pkwy.
312-266-0360
Public Chicago renovated the Ambassador East Hotel and completely revamped the historic Pump Room space. The New American menu and modernized concept is overseen by venerable NY chef Jean-Georges Vongerichten. Regional flavors and local purveyors are embraced. At night, the comfortable and chic lounge is transformed into a hip supper club atmosphere.
New Ethnic
SLURPING TURTLE
116 West Hubbard St.
312-464-0466
Takashi Yagihashi (Takashi) prepares Japanese comfort food at this sleek, modern River North eatery specializing in small plates (over two dozen) and bowls of noodle dishes served in broth and without. Slurp the likes of Tan Tan Men (whole wheat noodles, ground pork and pork sausage and spicy miso broth), but use chopsticks for Chiyan Pon (fried egg noodles with mixed seafood). Sake is taken seriously here.
TAXIM
1558 North Milwaukee Ave.
773-252-1558
Dare to dine on Greek cuisine outside of Greektown? You will be rewarded at Taxim located in Wicker Park. Seasonal offerings of inventive regional Greek fare have an emphasis on vegetables. Chef David Schneider shops local farmers markets for his produce and then treats them with respect in dishes such as okra sautéed with garlic, sun-dried tomatoes, olive oil and cilantro; or fried heirloom eggplant slices with yogurt sauce. The Greek wine list is updated regularly.
CAI
2100 South Archer Ave., 2nd fl.
312-326-6888
Dim sum in Chinatown gets a glam make-over with Cai’s crystal lights and silk-covered chairs. There are occasional rolling carts but the best approach here is to order off the lengthy dim sum menu of 70 dishes. Blanket the table with bamboo steamers filled with a variety of dumplings. Beyond dumplings: sticky rice with Chinese sausage, silken bean-curd skin stuffed with minced pork, and puffy buns filled with sweet barbecued pork are just a sampling.
NHA HANG VIET NAM
1032 West Argyle St.
773-878-8895
You’ll find an ambitious and lengthy menu (200 offerings) at this tiny, family-run restaurant. Arrive hungry and with friends to experience a culinary tour of the region’s hot, sour, salty and sweet flavors. Whet your appetite with garlic-laden, deep-fried chicken wings and squid salad with pickled peppers, basil, cilantro and ground peanuts. It’s a beginning. BYO.
TOZI
1265 North Milwaukee Ave.
773-252-2020
The hallmark of Korean barbecue restaurants is quickly-seared marinated meats on tabletop gas burners. This recently opened Wicker Park barbecue spot has that and more. The kitchen turns out pancakes and dumplings, noodles and rice bowls, stews and hot pots. Braised pork spareribs are cooked low and slow. Full bar service includes soju.
YUSHO
2853 North Kedzie Ave.
773-904-8558
Matthias Merges (formerly Charlie Trotter’s) changes direction from high-end New American to minimal-chic Japanese yakitori in a storefront space in Logan Square. Yakitori is about the simple flavors of authentic street food. Here, birds, offal, seafood and vegetables are expertly grilled on a sizzling hot fire. The bar program highlights sake and craft cocktails in addition to wines and spirits.
Tried & True
PICCOLO SOGNO
464 North Halsted St.
312-421-0077
www.piccolosognorestaurant.com/
The best outdoor patio in Chicago sheltered from the busy street with gorgeous landscaping and heaters. Piccolo Sogno offers the complete Italian experience through it décor and its wide range of dishes from multiple regions in Italy. The Italian wine list is extraordinary and ask Ciró (chee ro’) for recommendations.
LE COLONIAL
937 North Rush St.
312-255-0088
http://www.lecolonialchicago.com/
Classic French Vietnamese food served in a fine dining setting. Ask for a table by the window to assure a fabulous street scene and the bar upstairs is a great meet and greet spot. Expect great service, along with a very romantic setting.
KIKI’S BISTRO
900 N. Franklin
312-335-5454
This old favorite brings a homey, French country atmosphere to the dining experience. Here you will find bistro classics, with considerable flair, from daily fish specials to duck confit to escargots, but you’ll also find other rustic choices like lamb stew loaded with vegetables.
Upscale American Contemporary
ACADIA
1639 South Wabash Ave.
312-360-9500
Ryan McCaskey’s South Loop American eatery (with Maine roots) serves contemporary and classic, ingredient-driven, seasonal plates. A la carte, 3-course prix fixe, or tasting menus are available. Dramatically lit, soaring ceilings in an airy setting with earthy neutral colors. Enjoy a modernized classic cocktail in their elegant lounge.
ALLIUM
120 East Delaware Pl.
312-799-4900
Dine on modern American bar food rooted in regional farm-to-table cuisine in the revamped Four Seasons restaurant space. Try the bold flavors of bison tartare with waffle chips, beer mustard, and a 62-degree egg or a dry-aged 23oz bone-in rib eye with blue cheese fondue.
AU CHEVAL
800 West Randolph St.
312-929-4580
Sit at the zinc counter or in tufted leather booths at this “uber-hip” trendy diner. The signature dish is burgers and a menu inspired by classic American diner fare given a sophisticated French accent. Cheese fries sport Mornay sauce, aioli and fried egg; potato hash is adorned with duck-heart gravy. Accompany your meal with craft beers, boutique wines and updated cocktails.
MORSO
340 West Armitage Ave.
773-880-9280
The upstairs cocktail lounge has a deer head over the fireplace, a clear indicator you’ll find game on the menu. This Lincoln Park small-plates eatery provides hearty comfort food and southern favorites with a modern twist, featured in categories of raw, veg, shellfish, fish, game and offal. Full bar.
Carnivorous Cravings
CHICAGO CUT STEAKHOUSE
300 North LaSalle St.
312-329-1800
A high-quality steakhouse and a revered local chef make a winning combination. Prime dry-aged beef, some in double cuts, and premium seafood are complemented by Jackie Shen’s (ex Red Light) vast culinary skills. Save room for the chef’s signature chocolate dessert.
BUTCHER & THE BURGER
1021 West Armitage Ave.
773-697-3735
Allen Sternweller (ex Allen’s) embraces meat at his retro-styled counter-service spot in Lincoln Park offering patties made from grass-fed prime beef or game. Non-meat eaters may select seafood or vegan patties. Have your burger customized to suit your taste by choosing protein, bun, spice blend and topping. You can even get a breakfast burger. Eat the burger in or take out patties from the butcher shop.
GRANGE HALL BURGER BAR
844 West Randolph St.
312-491-0844
Behind a barn door in the West Loop is this farm-to-table hamburger house serving meat and veggie patties on house-made buns. Choose from grass-fed beef, free-range turkey, or veggie and bean protein, and a variety of cheeses and toppings. Be sure to check out the pie safe. American beers, cocktails and rotating wine selection for those who imbibe.
PUBLICAN QUALITY MEATS
825 West Fulton Market
312-733-9555
Paul Kahan (Publican, Blackbird, Avec, Big Star) has taken the meat market concept to a new level. Located across the street from Publican restaurant, this market/café and is a chef-driven establishment. Meat cases display house-cured charcuterie, grass-fed beef, Berkshire pork and free-range chicken. Freshly baked breads are stacked in baskets and house-made condiments line a white-tiled wall. Beer is the beverage of choice to accompany meat-centric sandwiches such as mortadella on griddled rye with peach mostarda; braised pork belly on flatbread with gyro-style accompaniments.
Shared Plates
BALENA
1633 North Halsted St.
312-867-3888
The Boka crew has joined forces with Chris Pandel to open a rustic Italian restaurant in Lincoln Park’s theater row. Diners will enjoy sharing plates of wood-burning pizzas and spit-roasted meats, house-made pastas, charcuterie plates with country-style breads and cheeses, and much more.
URBAN UNION
1421 West Taylor St.
312-929-4302
Recently opened in Little Italy, this rustic New American small plates restaurant offers an adventurous menu crafted in an open kitchen equipped with a wood-burning oven. Features include a raw bar, house-made pastas, alluring ingredient combinations in meat, seafood and vegetable dishes, and a “chef’s whim” tasting menu served at the communal table. Wines by the glass include six on tap and an extensive bottle list, craft cocktails and a few beers are available.
NELLCOTE
833 West Randolph St.
855-635-5268
The team from Old Town Social has taken on the old Marche space and outfitted it with a marble staircase from Italy, wrought iron gates from Nice, and produce flour in a custom-built stone mill to turn local wheat into Neapolitan style pizzas in a wood-burning oven. Expect Mediterranean and French inspired cuisine such as veal sweetbreads with broccoli-hazelnut puree and a frog leg raviolini en brodo. A full bar has 24 drafts and mixologists who produce bitters, syrups and mixers in house.
PERENNIAL VIRANT
1800 North Lincoln Ave.
312-981-7070
Paul Virant (Vie) has revamped Perennial to take advantage of its proximity to the popular, sustainable Green City Market located across the street in Lincoln Park. The menu’s farm-to-table New American fare includes prix fixe options, sharing plates and brunch. Perennial Virant is located on the street level of the recently opened Hotel Lincoln.
Drinks & Snacks
BAR TOMA
110 East Pearson St.
312-266-3110
Tony Mantuano (Spiaggia, Terzo Piano) hits the mark once again with this rustic Italian small plates food and wine bar. Outstanding crisp-crusted pizzas and pizza salads, mozzarella bar, gelato and espresso bar. Don’t neglect the small plates section of the menu. It has an intriguing Italian wine list with some unusual offerings, many by the glass. Bar Toma opens early and stays open late.
BREAD & WINE
3732 West Irving Park Rd.
773-866-5266
This recently opened neighborhood American bistro and market specializes in farm-to-table fare. Over ten wines by the glass and reasonably-priced wines by the bottle can be paired with an eclectic menu focusing on house-made and locally-sourced. American and Midwestern cheeses and house-made charcuterie (corned duck breast; kielbasa) are served with bread, pickles, mustard and jam. Small plates, snacks and large plates round out the menu.
THE DRAWING ROOM
937 North Rush St.
312-266-2694
The Drawing Room pairs their modern American-contemporary menu with their culinary cocktails crafted by highly trained Master Bartenders, and at your request, your cocktail can be prepared tableside using their custom built mobile bar carts.
OMBRA
5310 North Clark St.
773-506-8600
Welcome to Italy in Andersonville. Traditional Venetian snacks line the counter along one wall of this tiny restaurant/wine bar from the owners of nearby Anteprima and Acre. Plates of cicchetti (Venetian small plates) are the draw at Ombra. Examples include tuna with borlotti beans and pickled peppers, new-potato salad with smoked trout and capers, and an herbed sheep’s milk ricotta plated with blood oranges and drizzled with a fruity olive oil. While sipping wine, try the fritti and bruschetta.
VERA
1023 West Lake St.
312-243-9770
The focus of this intimate wine bar concept serving Spanish small plates is on ingredients and craftsmanship. Artisanal products are handled carefully, simply prepared and elegantly presented. Cheeses are Spanish and American. Charcuterie shouldn’t be missed. You won’t be disappointed ordering any of the dishes under headings of Meat, Seafood and Vegetable. The reasonably-priced wine list features sherry and seasonal rotations from Spain, Europe and America.
Gourmet Quick Serve
GRAHAMWICH
615 North State St.
312-265-0434
Graham Elliot, from Top Chef Masters, created Grahamwich to redefine what a sandwich shop could and should be. It is bright, airy, and very, very hip. Grahamwich isn’t designed for lingering. It’s cash only, there’s only one communal table in the rear, and there’s a four-sandwich limit per customer.
XOCO
449 North Clark St.
312-334-3688
http://www.rickbayless.com/restaurants/xoco.html
Rick Bayless’ Xoco (pronounced SHO-ko) focuses on Mexican street food from authentic convenient eats to house-made ice creams. It is designed to create the feel of purchasing from a street vendor through its exposed, interactive kitchen. Xoco is sparkling clean and often has a long line of customers waiting to get in.
ETNO VILLAGE GRILL
2580 North Lincoln Ave.
773-698-8069
If you lack time but not taste, head for this Lincoln Park fast-casual corner sandwich shop. Burgers and Serbian cevapcici (sausage) sandwiches can be customized with eight types of cheese and a boatload of condiments (over 20). Chef Chris Carson (formerly 404 Wine Bar) prepares all the condiments in-house with rare exception. Consider adding his red onion marmalade simmered with balsamic vinegar, wine, cinnamon and star anise to a garlicky beef-pork “cevap.” No alcohol is served; no BYO.
Sweet Indulgences
TONI PATISSERIE
65 East Washington St.
312-726-2020
Across the street from Chicago Cultural Center and short walking distance from Millennium Park is a French-style bakery-café that offers sweet and savory treats for coffee breaks, breakfast or lunch-time meals. While cakes and pastries are specialties here, try the savory quiche, Parisian-style sandwiches, salads or charcuterie plates before you choose dessert.
FLORIOLE CAFÉ & BAKERY
1220 West Webster Ave.
773-883-1313
This bakery-café is no longer the best kept secret in town. On the menu are breads, breakfast pastries, breakfast and lunch sandwiches, salads, tarts, teacakes, and cookies. Floriole’s bakers use organic ingredients from local farmers whenever possible. Menu items change frequently depending on availability of seasonal ingredients and creative whim of the bakers.
BANG-BANG PIES
2051 N. California Ave.
773-276-8888
Formerly a food truck, Bang-Bang recently opened up a pie shop in the heart of Logan Square. Enjoy a slice of pie and cup of coffee in this quaint neighborhood shop. The menu is ever changing due to the season or the strike of inspiration.
DO-RITE DONUTS
50 W. Randolph St.
312-488-2483
You won’t be bored here with flavors such as Candied Maple Bacon, Carrot Cake Pistachio, Caramelized Pineapple-Rum, and Coffee & Cream. With no more than 3 dozen donuts to a batch, Do-Rite only serves the freshest donuts.
We recently visited New York City while attending the International Association of Culinary Professionals (IACP) conference, and took it upon ourselves to research one of our 2012 trends: “Rethinking the Drink.” The cocktail scene in New York City is nothing short of impressive. From speakeasies to posh lounges, you will never leave feeling thirsty. The creations that mixologist are shaking up are imaginative, classic and
completely outside the box. Cocktails made with bitters, a myriad of herbs, and fancy infused syrups are redefining the way we drink.
1. Death & Co
433 East 6th St.
Large wooden panels and a secret door mask the bar, so for a passer by it is easily missed. Upon walking up to Death + Co., you should be greeted by a man outside donning an outfit that gives a nod to the old style. When you walk in death becomes beauty with a glamorous staff and chic décor. Food and cocktails are all very good, truffle mac and cheese – out of this world. Wait times on the weekend can be brutal, so try for a week night.
2. PDT – Please Don’t Tell
113 St. Marks Pl (between 1st Ave & Avenue A)
What isn’t intriguing about entering a bar through a hot dog stand through a pay phone booth? PDT is a small speakeasy located in East Village that draws a line out the door and around the corner. Reservations are accepted and highly recommended as walk-ins are usually not welcomed. If you are lucky enough to snag a seat, indulge in a seasonal cocktail or try a known favorite: Staggerac, a potent Sazerac made with 140-proof bourbon and absinthe.
3. Pegu Club
77 West Houston St., 2nd Floor
Good luck finding vodka on the menu, but no worries Pegu staffers know how to mix a cocktail. As you walk up a set of steep steps, you enter into a dimly lit lounge with Indonesian inspired decor. Choose to sit at the bar or low sitting couches and enjoy an Earl Grey Martini. Earl Grey-Infused Gin, Lemon Juice, Raw Egg White – a must try.
4. Employees Only
510 Hudson Street
Narrow and crowded, but extremely fun. Employees Only has an extensive cocktail list and an impressive food menu to boot. The mixologists are all very knowledgeable and can definitely make a mean cocktail. The Amelia, made with Russian Standard Vodka, St. Germain, Elderflower liquor, shaken with pureed blackberries and fresh lemon juice, is delicious.
5. Silver Lining
75 Murrary St.
A hidden gem in the TriBeCa neighborhood, Silver Lining is know for their strong and well crafted drinks, engaging atmosphere, and live jazz music. It’s quite small, so at times personal space may be invaded, but the cocktails and music make up for that.
(Chicago, April 5) Olson Communications attended the annual International Association of Culinary Professionals conference (IACP) last week where food, fashion and media connected at this gathering of culinary professionals in New York City. The discussions were charged with passionate and often disparate beliefs on food, fashion and
the emerging role of the chef as cultural curator.
The Fashion of Food
At the opening session, a lively panel of keynote speakers moderated by Kim Severson from The New York Times talked about the parallels between food and fashion and implications for the future.
Marcus Samuelsson, Chef and Owner of Red Rooster in New York’s Harlem neighborhood, was introduced as a cultural curator. He was quick to note that curation is not about exclusivity that offers access to only a few but rather the grand democratization of both the food and fashion industries which are becoming more inclusive because of the immediacy with which information is shared.
Bringing the Conversation Home
The United States was discussed as the trendiest place on earth where trends are set and merged with world cultures and cuisines. There was no place to have this conversation better than in New York where world cultures collide and emerge in a great melting pot. Pre-conference tours were quickly sold out this year because of the variety and diversity of experiences that are uniquely available in the city.
There is always much conversation about food activism at this conference. Talk of Tuscany and Milan was abundant and always interesting. However, noted chefs were talking about the more exciting nature of making a difference in places like Harlem where things can be fixed or exploring a city like Memphis with a culinary culture yet to fully define itself. On the map, but off the beaten path; is where the trends are emerging.
The Reconstruction of Authenticity
The fusion of ethnic cuisines worldwide is so much a fact of life it’s barely worth a mention. London and New York were discussed as unique densely populated urban environments that are seeing a return to authenticity. Indian food in London, for example, began as authentic food from home that appealed mostly to immigrants. Evolution and the incorporation of local ingredients and cooking styles made it more appealing to a broader audience. Now, micro-cuisines of India are all the rage coming full circle. A tour with Madhur Jeffries explored all the “little India’s” of New York. Look for authentic ethnic to emerge in all categories.
Eating Local: Fashion or Fad
Much of the discussion during this conference explored the evolution of eating local and where the future of food is going. As consumers become more and more educated on where and how they get their food, the demand for local is becoming more of a way of life. As Dan Baber so eloquently states “local is forever, and we are going to continue to move toward a more localized food system,” he went on to say, “a delicious future.”
Speakeasy Code
Knock four times, dial one, state your reason for being; these are just a few of the quirky secrets for entering the “nonexistent, extremely exclusive” speakeasies around New York City. Known for innovative cocktail creations and secrecy, you are immediately transported to the days of prohibition. Soft conversation and cocktails made with bitters, a myriad of herbs, and fancy infused syrups make the three to five hour wait that much more special.
Emerging Food Fashion
Nordic cuisine and the act of foraging stole the spotlight as the emerging trend for 2012; however, at the conference this year there was a lot of buzz around the Eastern Mediterranean. Known much for kabobs, and a very veggie-centric foods. In fact, most cooking that takes place in the home consists mainly of vegetable dishes. Popular vegetables include: tomatoes, potatoes, and onions. However, eggplant is king and most chefs know how to prepare it 50+ ways.
The Evolution of Food Photography
Photography in general has come a long way over the years. From film to digital and on-screen retouching, today’s photographers and food stylist have just about everything they need at the swipe of their finger. Styling has gone from indigestible in the 50’s to inedible in the 70’s, and has slowly moved toward focusing on the food at hand. Now, photos are more focused on the food and realness of the product or recipe. Trending now: food as an object, food is moody, and a rustic/earthy approach gives food origin.
The Buzz
This is a conference like no other to catch sound bites from some the food industry’s leading voices. Here is a sampling of the buzz:
From the Show Floor
Taste Talk Tweet
Twitter captured messages from the conference about local food systems, finding inspiration through street food and street fashion, healthy eating and sustainability. In addition, a flurry of tweets about chefs moving toward whole animal preparation and offal flooded the feed; tweets regarding over indulgence, vegetarians, and creating value for all consumers were expressed.
If you want to follow our observations in real time go to http://twitter.com/OlsonComm. The next conference we will cover is the National Restaurant Association Show May 5-8, 2012
Implications:
Since 1988 Olson Communications has specialized in offering personalized, uniquely crafted marketing communication strategies for food business clients based in the United States and abroad. The agency’s business strategy of remaining small while exceeding the range and depth of service typical of larger food marketing agencies has earned Olson Communications international recognition.
(Chicago, March 2) Olson Communications attended the annual Catersource show in Las Vegas this past week to uncover latest trends in catering. Catersource is the leading catering-specific tradeshow in the U.S. that features food, equipment, serving ware, and professional services. Caterers can see creative concepts and
new, money saving resources as they network with foodservice experts and industry leaders.
The conference is also marked by exclusive events such as the culinary challenge table top competitions, catering excellence achievements, and the coveted CATIE (Catered Arts Through Innovative Excellence) awards.
Here are highlights of the conference and the trade show.
Designer Dinnerware from Fallen Leaves
Eco-friendly, compostable, recyclable, bamboo, natural, biodegradable, and edible service ware dominated the show floor. Sustainable materials such as fallen leaves and bamboo were used to weave tiny baskets, spoons, paddles, skewers, cups, and boats with handmade flourishes like patterned painting, beadwork, and curvy serving ware.
Designs were sleek and on trend. Many suppliers also boasted high performance for heavy and sauced items. Disposables are becoming the statement dinnerware that adds appetite appeal and a global conscience without sacrificing the functionality needed for catered events.
All that Glitters
Crystal is hot in 2012, from lighting to linens – crystal made a statement. Almost the counter point to eco-friendly designers were dazzling over the top fabrics, lighting and glittering displays perfect to be showcased in Las Vegas. Even chocolate truffles covered in dazzling edible glitter in a rainbow of colors were available.
Flights and Small Bites
From appetizers to dessert, small, delicious bites remain a strong component of catering. Further evidence that this is a trend with staying power was the array of permanent dinnerware designed specifically to serve small plates and collections of bite size indulgences.
Contemporary Service Style
In many ways, food trends are leading trends in service ware. Although chafing dishes still have a place in many catered events, there were plenty of new ideas like warming stones made of granite. Miniature footed domed cake platters were just right to showcase a single cupcake as an elegant dessert.
Miniature homespun items like mason jars served as dramatic light fixtures adding drama with warmth to any setting. As farm to table dinners become more captivating, elegance has been re-interpreted in seating arrangements and fabrics that are no less expensive, but fit the mood of today’s catering customer.
Nibble, Sip, Savor Unexpected Flavor Pairings
Wine and cheese, beer and cheese, cupcakes and cordials, what’s next? Cookies! Cookies with a variety of flavor profiles were paired with wines, beer, bourbon and cordials a memorable finale to a meal experience.
Everyday Catering
As consumers are dining at home more and cooking less, the appeal of catering for everyday life has never been more appealing. Supermarkets, restaurants, gourmet shops and even corporate cafeterias are looking for new ways to capture these food savvy, time starved consumers by offering do it yourself catering for smaller special events.
A recent study by the Culinary Visions™ Panel on everyday catering found that 36% of consumers surveyed had chosen their local supermarket to cater a recent special event at their home. The top occasion to celebrate is birthdays, mentioned by 49% of those surveyed. These consumers are looking for convenience and good value as well as signature service and destination flavor.
Food Democracy
The idea of great food anytime for everyone at a reasonable price is becoming more of a reality as caters and restaurateurs alike take their food to the street. Mobile catering has become a chic new segment of the food industry giving consumers a chance to try new foods that might not otherwise be available to them. Wholesome, quality ingredients are used in a way that is delicious for the consumer and cost effective for the operator.
Interesting Sightings
Implications
Since 1988 Olson Communications has specialized in offering personalized, uniquely crafted marketing communication strategies for food business clients based in the United States and abroad. The agency’s business strategy of remaining small while exceeding the range and depth of service typical of larger food marketing agencies has earned Olson Communications international recognition.
520 Columbus Ave.
San Francisco, CA 94133
The founders of Gelateria Naia are three friends who traveled all over the world and everywhere they went, they had to try the gelato. On their gelato adventure they learned from master gelato artisans in Italy. And, after trying everything, they found that there are only two simple components to an outstanding gelato: pure, natural ingredients and small, and artisanal batches.
Naia bases their flavor offerings on traditional flavors, however, they do explore exotic fruits that pack a punch.
845 Market St., Suite #FE14
San Francisco, CA 94103
The Melt Gelato & Crepe Café concept is a fresh, new experience that is exciting. Without compromising flavor, Melt is focused on developing items that are healthy, but taste great at the same time. With over 20 gelato flavors, it was hard to pick! Our favorites Crème Brule and Mascarpone Caramel Pistachio.
1 Ferry Building #8
San Francisco, CA 94111
While Ciao Bella is a chain, it is still pretty darn good. The gelato is a little more light and airy compared to others, but that can be a good thing because you don’t feel so guilty eating it! They have unique and intense flavors, like Blood Orange Sorbet and Key Lime Graham Gelato, but when we asked which flavors were most popular, vanilla and chocolate were the obvious answer.
576 Union St.
San Francisco, CA 94110
A hidden gem, the space is tiny with less variety than some of the newcomers listed here, but the flavors are fantastic, and the setting in North Beach can’t be beat. Gelato Classico is also a deli so you can sit and enjoy both lunch and dessert! They have a cute outdoor patio too.
2790 Harrison St.
San Francisco, CA 94110
With more than 310,000 Twitter followers, a heaping helping of controversy, and a rich supply of attitude and humor, Humphry Slocombe is not your average ice cream shop. Yet the ice cream is what matters, and they make it in dozens of glorious, unique, and delightful flavors including the popular, Secret Breakfast, ice cream made with corn flakes and bourbon. A must try!
916 Sutter St.
San Francisco, CA 94109
Unlike some smaller shops where seating is at a premium, at Dolce Gelato, you can take your gelato and coffee in the upstairs space, or find a bit of seating outside. The menu includes a variety of flavors; highlights included white chocolate raspberry, spumoni, and the shockingly good blackberry cabernet sorbet.
3150 22nd St. (@ Capp St.)
San Francisco, CA 94109
La Copa Loca! Is literally translated as “The Crazy Cup”! And they mean it too, La Copa Loca has some pretty crazy flavor offerings, from Saffron to Goat Cheese, this place has it all. Their sorbet and gelato case is truly a thing of beauty, and you are welcome to sample as many flavors as you like, definitely worth stopping in.
For a detailed map; email rachel@culinaryvisions.org
