We’re all hungry for more, looking inward at the ebb and flow of our exciting industry. One thing that will continue to stand out is the acceleration of menu trends, which offer an exciting opportunity for confluence between the ever-enlightened consumer and the creative manufacturer. Consumers expect innovation, and that has created a fun time and space in which to build. The emergence of indulgent plant-based foods presents a great example of the state of the foodservice industry. Not too long ago, plant-based products were an immediate indicator of healthful, possibly idealistic brands that might value their mission more than deliciousness. But the plant-based trend has evolved, and these products and dishes have moved beyond “healthy alternatives” and into the mainstream.
As plant-based fare becomes a core menu mainstay, look for deeper penetration into all veins of the foodservice industry. This development lends itself well to innovators. Spots like Munchies Diner in Santa Ana, CA, enjoy deserved notoriety thanks to their bold innovation and comfort food rethinks. Munchies give diner classics the vegan treatment, crafting indulgent plant-based versions of western-style bacon “cheese” burgers, McGriddles (they call them VcGriddles) and “tuna” melt made with smashed chickpeas and garbanzo beans (the tuna substitute) topped with melted vegan “cheese” that brings it all together. It’s reinventions like this that have meat eaters reaching for plant-based dishes.
There is still so much room for upward mobility in all areas of the plant-based trend. Because meat-based dishes heavily influence our food culture, many new consumers will need convincing those indulgent plant-based choices are just as satisfying as a tray of loaded steak nachos. We may see the most significant impact on the QSR segment because of its large audience and broad reach. Additionally, creative QSR operators and their manufacturing partners have the talent and resources to create cult classics that will tantalize vegans and carnivores alike, further blurring the lines of the food world.
College and University operations are another exciting and innovative space in the foodservice industry. This area gives us so many avenues to deliver creative food for students and visitors, but meeting the needs of these discerning and potentially idealistic audiences can be a challenge. Colleges can leverage their unique situations to introduce a wider variety of dishes, as operators serve students dozens of times weekly. Imagine a plant-based macaroni and “cheese” made with cashew milk and plant-based “cheese” shreds instead of milk and cheddar in a student dining hall. Students can load their ooey-gooey vegan mac and “cheese” with plant-based and vegan toppings—such as shiitake “bacon” bits— for a modern take on a build-your-own-pasta bar. These types of customizable options will have students bragging to their friends at other universities that their school has the best food.
Whether developing a meat- or plant-based dish, I aspire to make something craveable with the diner reaching back bite after bite. These types of dishes are usually shared and are categorically high in flavor, aroma, texture, visual appeal and sauciness, and they tend to be remembered long after the last bite is consumed. For plant-based items, I focus mainly on high levels of crunchiness and satisfying sauces that mimic traditional gravies and cheesy sauces. When designing indulgent plant-based dishes for our customers, I love to reach for our Custom Culinary® Chef’s Own® Chicken-Style Vegetable Base Consommé Prep, Custom Culinary® Thai Style Vegetable Broth or Custom Culinary® Al Pastor Sauce. These three products deliver chef-inspired flavor solutions that will be a foundation for creating indulgent dishes across all areas of your menu.
As a chef who loves to design menus, I feel empowered to reel customers into an emerging trend within their comfort zone. Reformatting a traditional indulgent dish can be easy for consumers to try new things. Plant-based indulgent dishes are a perfect example of this reformatting technique. I hope to share my experiences and feelings today to inspire you to rethink what indulgence is and to look outside the box. Your future creativity could transform even the most discerning meat and cheese lover into an omnivore or flexitarian.
Michael Manno
Corporate Sous Chef
Custom Culinary, Inc.
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