Gregg Majewski’s Post

"Don't cheap out" is my new favorite phrase. I spend a lot of time working with operators to explore the difference between premium fruit purees and those that have a bunch of added ingredients and dyes. It only takes a side-by-side comparison of one beverage to clearly illustrate the difference. It's not unlike comparing a real strawberry to a strawberry-flavored hard candy. If you want to add menu items that have high acceptance rates and a lot of staying power, you need to look at the ingredients and make sure you're not cheaping out because good menu items start with good ingredients. #foodandbeverageinsights #beverageinsights #beveragemenu #fruitpurees #realingredients #foodandbeverage

In 2024, the culinary world is taking its cues from social media, because apparently, we can't decide what to eat unless it's trending on Instagram. The National Restaurant Association's "What's Hot Culinary Forecast" suggests that your next event menu might just be a hit if it includes global chicken wings, grilled cheese with a gourmet twist, and hot honey breakfast sandwiches – basically, comfort food that's fancy enough to brag about online. And for the drink menu? Botanical cocktails and hard coffees, because why choose between staying awake and getting buzzed? https://lnkd.in/g5XP4Zt4

Random middle of the night thought: how will Ozempic change restaurant consumer behavior? What can restaurants do about it? I'd love to hear your thoughts. Mine are below: * Restaurants need to up their doggie bag game. Since people on these drugs feel full faster, there may be an increase in taking leftovers home. We should expect this, offer it, and make it cute or pretty or sophisticated (whatever matches your restaurant). Invest in containers with your logo so you can be remembered tomorrow. * Restaurants with smaller portion sizes may be preferred. While a tasting menu seems like a lot of food to some, those smaller portions give "foodies" a chance to taste many flavors. Restaurants known for hefty portions will not be as valued to this consumer. * Alcohol sales will be affected too. Perhaps restaurants should offer some premium wines by the glass instead of only by the bottle. I can see someone splurging for one glass of Caymus. These drugs can be expensive so the impact may be felt more at higher end restaurants. But then again, perhaps the special occasion places will do well, since dining out might well become a special event for someone who's not that into eating and drinking any more.

I definitely think that pickled foods will be HUGE in 2024. The health benefits of pickled and fermented foods are getting more attention and they are a great way to punch up flavors in a way that adds perceived value to restaurant offerings. Anyone have a dark horse prediction of a "hot" food for 2024...something that people haven't given much attention to that's about to breakthrough? #foodtrends #foodmarketing #restaurantindustry #foodservice #foodserviceindustry #menuplanning #menudevelopment #culinaryinnovation

The past year has been amazing for beverage innovation, and Nation's Restaurant News is here with a great #BeverageRadar, ready to spill the tea on the standout drinks from top-notch restaurant chains.💦 Featuring tantalizing sips from renowned spots like Blue Bottle Coffee, Jack in the Box, PJ's Coffee of New Orleans, Rock & Brews Restaurants, The Coffee Bean & Tea Leaf®, and many more! One key fact is that for younger consumers, what they drink and how they customize it are often important parts of their identity and how they present themselves on social media. There has also been a great deal of beverage activity in the ready-to-drink segment, with more RTD cocktails, energy drinks, and new-age sodas often supplemented with vitamins or caffeine and other stimulants, coffee, and tea. Dive into the world of standout drinks: https://lnkd.in/duSKfUaQ #BeverageInnovation #coldbrew #beverageindustry #HORECA #speedofservice #colddrinks #coldcoffee #coffeeshops #ColdBrewInnovations #CraftedCreation

Which food and beverage trends are comin’ in hot? We review top findings from the National Restaurant Association’s 2024 culinary report. 🍲https://lnkd.in/ePAEGxeD

The cheese-eating trend is gaining popularity among food enthusiasts. People are becoming more adventurous in their cheese consumption, exploring different types and flavours from around the world. From creamy Brie to tangy blue cheese, there is something for everyone's taste buds. Cheese boards have become a staple at dinner parties and social gatherings, with people showcasing a variety of cheeses paired with crackers, fruits, and nuts. The art of cheese pairing has taken centre stage, with experts recommending specific wines or beer to enhance the flavours. Cheese-tasting events and workshops have popped up, allowing cheese lovers to learn about the nuances of different cheeses and how to properly taste and appreciate them. Cheese enthusiasts are also experimenting with making their own cheese at home, exploring the world of cheesemaking. Restaurants and cafes are also jumping on the cheese bandwagon, incorporating cheese into their menus in unique and creative ways. From cheesy pasta dishes to gourmet grilled cheese sandwiches, there is no shortage of cheesy delights to satisfy cravings. The cheese-eating trend is not limited to just savoury dishes. Cheesecake, cheese-filled pastries, and cheese-based desserts are also gaining popularity, providing a sweet and creamy twist to traditional desserts. Overall, the cheese-eating trend is a delicious and exciting journey for food lovers. Whether you're a seasoned cheese connoisseur or just starting to explore the world of cheese, there is always something new and exciting to discover. So grab a cheese plate, indulge in a cheesy meal, and embrace the cheese-eating trend. #cheese #cheesetrend #catering #hospitality #cheeseboard #restaurants #cafe

To retain flavours & healthy aspects of ingredients the key is to avoid over cooking...be it baking or steaming or cooking over direct heat... Something I observed with my favourite dish called "coconut chutney sandwich"...a combination made out of freshly grated coconut, peanuts, onion-chili powder, lemon juice, coriander... #chef #cooking #indianfoodbloggers #recipebook #recipe #food #foodphotography #regionalcuisine #cuisine #foodconsultant #foodconsulting #resort #restaurant #globalcuisine #Marathi #marathifood #resort #restaurant #foodshows, #foodfestivals #foodfestival #healtyfood #hotels #restaurants #foodtech #foodprocessing #franchisee #foodstartups #foodindustry #foodconsultant #foodindustry #flavour #indianchef #foodartist

Coming up with new, on-trend menu items is a challenge that operators all over the country are facing in 2024. The solution is to utilize prepared, frozen appetizers that are quick and easy to prep while offering menu versatility and unique, craveable offerings. According to the National Restaurant Association (NRA), consumers are craving foods that stimulate their taste buds with sophisticated levels of hot, spicy, sweet, and savory. The NRA adds that elevated bar snacks are satisfying these consumers’ cravings. Appetizers such as Revel Eats® from Ajinomoto Foods North America, Inc. are rising to the challenge. Learn more. #foodserviceindustry #restaurantowners #appetizers

We are just scratching the surface of where the wonderful world of beverage is headed. Fountain drinks have been losing ground and drink inclusions are giving customers the freedom to customize and have a premium experience. Swig has proved it time and again. These upgraded beverages are offering consumers (particularly young consumers) an indulgence that is more affordable than a full meal and still offers something exciting and crave-able. Operators who are wisely rethinking their beverage offerings may want to consider upscale inclusions to bring color, flavor, and texture to their beverage menu.