It’s no secret that in trying times, Americans gravitate to what’s comfortable – our favorite worn-out jeans, that broken-in recliner, or in our industry - comfort foods.
 
Almost subconsciously, at the end of a long week or on a damp, rainy day, I crave comfort foods.  I want a warm, saucy pasta dish or maybe braised short ribs with polenta – just something warm and comforting.   Most of us are just wired that way.  We love those warm and soothing foods or your favorite dish as a kid.  My mom made a great pot roast that I will remember forever – that rich aroma wafting throughout the house, the cadence of the pressure cooker hissing away on the stove, and of course, that fork-tender beef with perfectly braised carrots and potatoes – all in a rich, satisfying brown sauce.
 
Innovative chefs and foodservice operators are breathing new life into the enduring comfort food trend.  One creative path is through “grown-up” versions of the classics.  Bold ingredient additions—like mac and cheese laced with sriracha or not-so-traditional poutine – crispy fries with various toppings and sauces. 
 
One of my favorites is Chickpea Fry Poutine – a plant-forward version with flavors of Roasted Garlic, Al Pastor, and Chicken-flavored Vegetable Consomme. I often sneak some shredded chicken, pork or beef on top if the vegetarian version is not of concern.
 
Taking a closer look at popular international comfort foods, we find common threads that can help to inspire innovation. Start with a recognizable format and change the condiments, fillings or toppings—think about a German Weiner Schnitzel, Italian gnocchi, soups or sauce-covered meals like a down-home beef stew.  Then lace in a Latin-style Habanero Orange Sauce or the fermented flavors of a Korean-Style Sweet Heat Sauce.  Or what about a Roasted Vegetable Shakshuka?
 
Recipes like these speak the language of comfort, no matter where they originate.  Whether rich, spicy, creamy or salty, there’s nothing like comfort food to stir the senses and pull on the heartstrings of consumers around the globe.
 
Among the top comfort foods, of course, is soup.  According to a Technomic poll, 7 out of 10 restaurants have soup.  And 80% of consumers say they love soup!  And for a good reason: Many soups are generally perceived as healthy.  They can be familiar and reminiscent of earlier times or a perfect carrier for today’s hottest flavor trends.  Soup has all the best benefits of comfort food, like the savory aroma of the broth, the satisfaction of each bite, and even the warmth of the vessel that it's served in on a cold Winter’s night. And for operators, soups are great for upcycling – to utilize leftovers or maybe use that less-than-perfect produce. 
 
Beyond soup, some of the top sought-after comfort foods today include spaghetti and meatballs, mac and cheese, pizza, beef stew, and chicken pot pie. And who doesn’t love that classic grilled cheese sandwich and tomato soup – The only variable there is whether to dip or not! You decide and let me know.
 
Many operators added or highlighted comfort foods during the pandemic on their menus.  As we all get back to dining out and inching our way back to a revised version of normalcy, we’ll see that trend continue.
 
Whether American classics, global favorites, or a mashup of both, keep your guests satisfied and coming back craving their favorite comfort foods.

Mike Speranza, CEC
Corporate Executive Chef
Custom Culinary, Inc.

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