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FOODBYTES JANUARY 2018 | ISSUE 49 | YOUR FREE DATASSENTIAL TREND REPORT

IDEAS FB 100 IDEAS

Wouldn’t it be great if we all had the budgets and time to take a truly comprehensive immersion tour around the world? We’d cover every city and operator until we truly understood the trend landscape. We would come up with thousands of ideas, filling up our product pipelines for the next 100 years. A SMALL SAMPLE Until that day arrives, Datassential’s TrendSpotting series is here to fill in the gap, covering hundreds of operators and thousands of OF WHAT’S flavors, ingredients, trends, dishes, and menu examples in the 70 issues we release each year. Last year alone, Dine Around took you COMING IN 2018: on immersion tours of cities like Las Vegas, San Francisco, and Vacation Towns Columbus, OH, with special issues covering concepts in ski towns Louisville and college towns. In we looked at everything Creative Concepts Toronto from eatertainment venues to retail categories like frozen , not CPG Packaging to mention our most jam-packed issue ever – Creative Concepts: Technology & Robotics. In International Concepts and World Halls 2.0 Bites we explored and tested dishes, ingredients, and concepts New Fine Dining from Nigeria, Israel, Belgium, , Jamaica, and beyond. And in Cannabis TIPS and On the Menu we covered over 150 trends from across the Bubble Menu Adoption Cycle, from skyr and fish to Andouille Rubs and cotton candy. Gochagaru

And while we may not have room in this issue of FoodBytes for 100 Oat years’ worth of products and dishes, we can at least bring you 100 Cast Iron Skillets different ideas. We scoured all 70 issues of TrendSpotting released Collagen last year to bring you 100 thought-starters, menu inspirations, Egypt pieces of survey data, industry lessons, and flavor and ingredient New Zealand examples. Get out a pad of paper – this issue is sure to spark some Global Bar Chains ideas that you can put into action in the year ahead. Persian And this is just the tip of the iceberg. Do you want to dive into the South issues themselves? Do you want to have access to the entire back Central catalog, encompassing thousands of articles, all searchable in our SNAP! database?

If you want to start TrendSpotting, contact Datassential Business Development Manager Susan Cohen at 312-219-6428 or [email protected] and we’ll get your team started so you don’t miss a single issue released in 2018.

DATASSENTIAL’S FOODBYTES: 2018 IDEAS ISSUE 2 FB

Amp up your morning dishes with Crunchy baked snacks are a winner with consumers – 1 some inspiration from A.M. 4 80% of consumers told us they want baked snacks, the cocktails. In On the Menu: top-scoring snacking trend, and many of them specifically Bloody Marys we featured dishes requested more crunchy options when we asked them to like the in Bloody Mary create their ultimate . “It’s hard to find health foods Broth from Philadelphia’s that are crunchy,” said one. “Nuts and seeds add crisp Whetstone Tavern and the Fried and crunch,” said another, “which it has to have for me to Egg with bloody mary purchase” (Creative Concepts: Retail Snacks). aioli at San Diego’s Wich Addiction. How would you Operators were going in some adventurous directions translate morning cocktails like 5 mimosas and screwdrivers to with jerky last year. Atlanta’s Bar specializes in breakfast dishes like and the South African jerky made from , ostrich, and elk, scones? while Starbucks’ Seattle Roastery featured a Pepper Nitro Latte with a Jerky Twist (On the Menu: Non-traditional Jerky). Putting an egg on a or 2 burger is an easy way to turn it into a breakfast or brunch option, Over 60% of consumers are interested in loaded fries but also consider mashing up 6 (On the Menu: Loaded Fries), but think beyond the entire egg-based dishes with traditional or chili options and cross-utilize items customer favorites. The Pizza already on the menu. Slapfish, the California-based Huevos Rancheros at Westies fast casual, tops its Chowder Fries with New Gastropub in Columbus, OH, tops England chowder and . Both the fries and a with traditional huevos chowder are already on the menu – by combining them rancheros ingredients (On the they create a premium option that fits the brand identity Menu: Huevos Rancheros). From (Creative Concepts: Seafood Operators). frittatas to shakshuka, how can you leverage these egg-based Food has cachet, which is why coffee shops are showing dishes in other formats? 7 up in sneaker stores and hospitals are opening up food halls. Think beyond traditional when it comes to opportunities – 61% of consumers told us they Consumers are looking for want to enjoy free snacks while shopping at department 3 functional foods these days, but and discount stores (Creative Concepts: Retail the functions they desire may Restaurants). differ depending on the occasion or daypart. Breakfast foods, for instance, often feature functions like “wakes you up” or OF CONSUMERS WANT “keeps you full throughout the day.” Coffee Blenders’ line of cold 61% FREE SNACKS brew coffee singles includes AT RETAIL STORES function-specific ingredients such as for cognition, while Sweet Earth’s plant-based options help you to “Get Focused!” and “defog your morning brain” (Creative Concepts: Retail Breakfast Foods).

DATASSENTIAL’S FOODBYTES: 2018 IDEAS ISSUE 3 FB

We’ve said it over and over again – foods 8 on sticks score well with consumers. Take inspiration from the concepts where on-the-go food is a must-have – amusement parks. Our issue of Creative Concepts: Amusement Parks featured a wide range of options on sticks, including fried cheesecake, s’mores, mini baguettes, and mini cinnamon rolls, plus an entire stick-focused stand at Knott’s Berry Farm called Strictly-on-a-Stick. Meanwhile, sekuwa, or grilled on sticks common in , scored in the 86th percentile with consumers (World Bites: Nepalese Cuisine).

Premium versions of classic comfort 9 foods are the best of both worlds. Whitney’s Bar & Grille, in Oak Lawn, IL, upgrades corn dogs with its Kobe Mini Corn Dogs fried in duck fat and served with whole grain aioli and sriracha chili sauce (On the Menu: Corn Dogs). What other state fair favorites could you upgrade? Funnel cakes? Lemon shake-ups? Caramel apples?

DATASSENTIAL’S FOODBYTES: 2018 IDEAS ISSUE 4 FB HEALTHY & PLANT FORWARD

When it comes to produce, imperfection is in. Uglies 10 Chips proudly call out that their chips are made from rejected potatoes (Creative Concepts: Retail Snacks), No Name Naturally Imperfect bags of fruit are showing up in the frozen food aisle (Creative Concepts: Frozen Foods), while Imperfect Produce is delivering “ugly produce” directly to consumers in markets across the country (TIPS: Next-level CSAs). The key? These companies call out that these options save their customers money – Uglies says it right on the front of the bag – and consumers repeatedly tell us that saving money and lower costs can get them over the purchasing hurdle.

The Update a classic with on-trend healthy ingredients. To successfully reach -eaters 11 All Kail, Caesar at Choices Café in Miami swaps 13 who are looking to add more plant- romaine for kale and tops the whole thing with sprouted based foods to their diet, you’ll have grain croutons (On the Menu: Sprouted Grains). to make sure your veggie-forward options look at least as appealing as the and burgers. Over- Can you take one trending preparation and apply it to the-top crudité platters, like the 12 another dish? In March we covered elote, or Mexican- board at Chicago’s Clever style street corn (On the Menu: Elote), which was being (above), rival boards in adapted for elote-style cauliflower and brussels sprouts, color and variety (TIPS: Crudité). while Chicago’s Café Selmarie offers up a Beet Caprese Salad (On the Menu: Caprese).

INSTAGRAM- WORTHY

Adapt, adapt, adapt. When social media-driven 14 trends like unicorn toast and charcoal ice cream started to trend, operators quickly adapted them in new dishes and products, from unicorn lattes to charcoal pizza crusts. Freakshakes have inspired everything from stacks of pancakes topped with whole popsicles to red velvet hot chocolate topped with rainbow whipped cream, edible glitter, and rainbow marshmallows (On the Menu: Hot Chocolate).

Surely one of the most Instagram-worthy 15 dishes we covered in the last year was the Let Them Eat Cake at Miami’s Barton G’s, topping a bust of Marie Antoinette with a massive cotton candy wig (On the Menu: Cotton Candy). It turns heads, so to speak, when it comes out of the .

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Color is a key consideration for any dish or 16 product in today’s social media-centric environment, but consider where the clean ingredients that give today’s foods their striking hues fall on Datassential’s Menu Adoption Cycle. You can leverage the “jet black food” trend by using activated charcoal, black , black , or ultra- dark black cocoa powder, and each ingredient will have a different target demographic and positioning. Or consider black , a naturally-black option that over 40% of consumers said they are likely to try at restaurants or retail (TIPS: Black Rice). For a burst of red, purple, or pink, try anything from Inception-level Jamaican sorrel (World Bites: ) to Proliferation- level beets (On the Menu: Beets).

DATASSENTIAL’S FOODBYTES: 2018 IDEAS ISSUE 6 FB GLOBAL IDEAS

While chefs may know that furikake can add 17 crunch to veggies or that a sprinkle of za’atar is a flavorful topping for labneh, consumers may need a nudge when it comes to how to use unfamiliar and flavors. One consumer told us they’d like to see easy-to-open packets peppercorn’s (above) unique of Calabrian that could be sprinkled 20 numbing, tingling sensation completely “on top of yogurt, cottage cheese, or transforms a dish and creates a ” or incorporated into or memorable dining experience. Younger (TIPS: Calabrian Pepper). consumers, in particular, were interested in the flavor – one-third of consumers under Venezuelan , made with corn flour and 34 said they were interested in trying it. Try 18 filled with ingredients like chicken, beef, and even it in the legendary chicken, shark, were the highest-scoring item we tested in made with chicken and an almost comical World Bites last year, scoring in the 91st percentile amount of Sichuan and dried chili peppers of all of the dishes we have ever tested for the – it has been called the “Nashville hot publication. Blue Bonnet Café, in Texas, turns them chicken of ” (World Bites: Sichuan into a dessert option by filling them with cheesecake Cuisine). (World Bites: ). Philadelphia’s Federal Donuts uses Baharat Have you tried dry-? This Sichuan 21 mix to season its signature donuts, calling 19 technique fries meats or vegetables in oil for it “Turkish pumpkin ” (On the Menu: surprisingly long periods of time, drying out the Pumpkin Spice). Go global by seeking out exterior and concentrating flavor, before the a different cuisine’s version of a flavor, food is stir-fried with flavorful ingredients that re- spice, sauce, or dish – try some Google absorb into the dry surface. The result is “Mad Libs” by mixing up a cuisine (French, simultaneously juicy, crispy, and full of flavor Swedish, Argentinian) and a trend or dish (World Bites: ). (sriracha, pizza, mayonnaise).

NEXT-LEVEL THE MENU

How do you wow customers with a There’s no law that says everything on a menu has to be 22 simple, unadorned strawberry or 24 edible. Customers at the UK’s Meat Liquor can purchase melon? Compressed fruit uses a photobooth token from their server (if management vacuum-sealing to create an intense likes the photo they’ll even buy it from the customer), flavor and dense texture; it’s on few while Bill’s Restaurants feature retail catalogs at each menus today, but 40% of consumers table – customers can add items directly to their bill and want to try it (On the Menu: have them packed up with their doggy bogs Compressed Fruit). (International Concepts: New UK Chains). What else could you sell on the menu? A visit to the kitchen? A donation to a non-profit? is consumers’ fourth most- 23 loved flavor according to Datassential FLAVOR. How do you Why are only drinks offered in small, medium, and take it to the next level? Try 25 large? Australia’s Mad Mex chain offers a variety of honeycomb, which has a chewy, burrito sizes for various appetites, from a massive 1 kg. crunchy texture that can upgrade burrito to SNACKitos for between- noshing, or yogurt, cheese plates, , or ice combine a few to create a full entrée (International cream (On the Menu: Honeycomb). Concepts: Mexican Chains).

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Can mashups be authentic? In Nepal, 26 the crispy-yet-puffy sel is described as a “cross between a and a ” (World Bites: Nepalese Cuisine). In many countries, combined due to political or geographic factors, immigration, and/or the influence of surrounding countries. Consider Peruvian cuisine (On the Menu: ), which combines Chinese and Peruvian influences in dishes like Peruvian and lomo saltado. Can you think of any more mashup cuisines? Hint: Banh mi.

DATASSENTIAL’S FOODBYTES: 2018 IDEAS ISSUE 8 FB MEAT AND SEAFOOD More affordable than truffles and with a longer 27 shelf-life than caviar, bottarga could be the If you are looking for inspiration on a particular premium seafood option you didn’t even know 30 category, go to the source. Looking for you needed. This cured roe can be sliced thinly ideas? Try proudly carnivorous countries like or grated for a rich flavor over , pizza, or Argentina. Do you need more vegetarian or plant- salad (On the Menu: Bottarga). based inspiration? has the world’s largest population of vegetarians. Looking for seafood Mix and match meat and seafood concepts? Even burger and pizza chains in many 28 preparations to create something new. Boston’s Asian countries are seafood-centric – the Seafood Temazcal Tequila serves Al Pastor, Symphony is the signature pizza at Pizza Hut taking inspiration from the traditional dish locations in Singapore, while Wendy’s locations in (On the Menu: Al Pastor). Can you create a Japan feature seafood and burgers new type of pastrami using a non-traditional and salads (International Concepts: Seafood). protein? What about katsu?

Creating dishes where meat is a supporting 29 player as opposed to the main attraction isn’t a new idea – it was a necessity in many countries and eras when meat was expensive and scarce. Consider Irish colcannon, a dish made of mashed potatoes, kale or , milk or cream, , and only sometimes a little or bacon for flavor (World Bites: ).

TECHNOLOGY

While your new tech initiative Do you have a comprehensive Some operators are working 31 may be benefitting you by 32 consumer-facing tech 33 directly with the growing cutting labor costs or making it strategy for the future? number of tech-based easier to track sales, your Whether you embrace delivery services to make customers who are technologies themselves or certain their customers have a interacting with the kiosks or your customers order and great experience and to stand robots want to know how it interact with your product out from the competition (a benefits them. Chicago’s through third-party must when customers may be Eastman Egg Company offers technologies, technology will deciding from a list of 20 pizza up an ordering app that affect how consumers places on their screen). automatically sends a message experience your brand in one ’s Big Fernand, a chain to the when the way or another. Consider that that specializes in premium customer is nearby – even some of the most , partnered with customers walk in, pick up the futuristic-seeming technologies UberEATS to create a special order that is waiting for them, are already in action – cashier- Hubert Burger LTO with two and are on their way to work. less, robot-manned cafes, types of premium cheese, Customers don’t have to guess shops, and bars; 3D printers candied tomatoes, and fried what time their train will arrive, printing easy-to-swallow foods , only available through they can be in and out in at hospitals; driverless delivery the app (International under a minute so breakfast is vehicles on the streets and Concepts: Burger Chains). an option on even the busiest drones in the air; and artificial mornings, and the food is fresh intelligence teaching itself how and hot (Creative Concepts: to develop new products Breakfast). (Creative Concepts: Technology & Robotics).

DATASSENTIAL’S FOODBYTES: 2018 IDEAS ISSUE 9 FB

Consumers say that seasonality is the Empower individual teams to make locally- 34 most important factor in an LTO. A 35 relevant decisions. Concepts like The Kati number of concepts are going above and Roll Company challenge employees to create beyond, introducing hyper-specific “early new menu items based on the location and spring” or “late summer” menus, or selling local flavors, which are featured as Staff Rolls limited-quantity seafood or produce (Creative Concepts: Single-focused varieties for a week or two when they are in Operators), while every Tender Greens season. Other operators are seeking out location has a that oversees that seasonal produce options that consumers location’s menu (On the Menu: November may be less familiar with – last year Le Pain 2017). It keeps the menu fresh, gives Quotidien introduced a Dragon Fruit consumers that all-important “small and Smoothie Bowl as part of its summer menu, local” feeling, and keeps the staff feeling just as dragon fruit season began (On the engaged and valued. Menu: July 2017).

DATASSENTIAL’S FOODBYTES: 2018 IDEAS ISSUE 10 FB BEVERAGES SAFE While it’s on few menus and it’s new to EXPERIMENTATION 36 most consumers, over a third were interested in cascara, the skin and pulp of Safe experimentation is the key to creating unique the coffee cherry used to make tea (On the 41 concepts that are still approachable for a wide range of Menu: Cascara). Starbucks was an early consumers – something new that is rooted in the adopter – what can you do? familiar. Consumers rate appetizer combos highly, so use them as an opportunity to let customers enjoy a tried-and-true favorite and something brand new. A Look for ways to repurpose kitchen prep 37 hummus trio might offer up a traditional chickpea methods for the bar menu. At version, a next-level roasted red pepper version, and a Quiessence at the Farm in Phoenix, the bright and unique roasted beet-based variety (On the “Barrel Aged” AZ Negroni features gin Menu: Alternative Hummus). that is infused in-house using the sous vide method (On the Menu: Sous Vide). From salt-curing to charring to house-ground While we recommend pairing lesser-known ingredients ingredients, which prep methods can you 42 and flavors with foods that consumers already know adapt in cocktails? and love – the essence of safe experimentation – some next-level ingredients have that same concept built right in. Consider green garlic, or young garlic that is Think beyond traditional spices and harvested before the bulbs form (TIPS: Green Garlic). 38 fruits when creating syrups and bitters. Considering that garlic is consumers’ second most- Black’s Bar & Kitchen in Bethesda, MD, loved flavor according to our FLAVOR database, uses butternut squash syrup in its Sweet options like green garlic and garlic scapes could be an Georgia Butternut Margarita (TIPS: easier sell. What other well-known ingredients and Butternut Squash). Could you make a foods have unique varieties or variants that could , , or bacon syrup for use resonate with consumers? in cocktails? Major restaurant chains around the world frequently While bold, in-your-face flavors get a lot of 43 feature favorite regional flavors in tried-and-true dishes 39 attention, keep in mind that some like burgers and pizza – a great source of inspiration consumers prefer milder flavors and for safe experimentation on U.S. menus. Honest ingredients. Nearly one-third of Burger’s Roast Burger (below) takes inspiration from consumers are interested in low-acid coffee the classic British Sunday roast, here made with (On the Menu: Low-acid Coffee), though smoked bacon, cheesy leeks, horseradish cream, it appears on few menus today, and rosemary roasties, Savoy cabbage, all topped with Starbucks recently introduced its lighter bacon . While these flavors are familiar to UK Blonde Espresso. consumers, the tried-and-true burger format could make a flavor profile that is new to most U.S. consumers a more approachable option (International Two-thirds of consumers told us they like Concepts: New UK Chains). 40 the idea of flavor scales or ranges on bar menus, like the scales at New York’s Pouring Ribbons which rank the drinks from “refreshing” to “spirituous” and “comforting” to “adventurous” (Creative Concepts: Cocktail Bars). Go beyond simple lists of ingredients or, on wine menus, years and appellations – your guests will thank you.

DATASSENTIAL’S FOODBYTES: 2018 IDEAS ISSUE 11 FB DISCOVER SOMETHING BRAND NEW

44 Featured in On the Menu: Khachapuri, 45% of U.S. consumers said they want to try KHACHAPURI this Georgian (as in the country, not the state) cheese .

At Juice Served Here in L.A., the Charcoal Lemonade also features alkaline water, 45 MONTMORILLONITE CLAY cane juice, lemonade, and montmorillonite clay (also called bentonite), said to have healing properties (On the Menu: Activated Charcoal).

Jeepney Gastropub in New York serves Cascarone, a dish of balls filled 46 TSOKOLATE with , ube, and tsokolate, sometimes called Filipino hot chocolate (On the Menu: Ube).

An Ethiopian/Yemeni condiment that combines zhug with fenugreek paste to serve 47 HILBE with or bread (On the Menu: Zhug).

Sometimes referred to as the “Inca peanut,” sacha inchi is a Peruvian superfood that 48 SACHA INCHI can be added to drinks, smoothies, salads, or snack mixes – 40% of consumers want to try it (On the Menu: Sacha Inchi).

Bacon Bros. Public House in Greenville, SC, serves its with , 49 benne seed, and ssamjang, a spicy Korean paste or that is both nutty and salty (On the Menu: Benne Seeds).

At Miyabi Uni, a California restaurant that specializes in uni, the Uni & Egg dish is 50 TOSAZU served with tobiko, chives, and tosazu, or bonito-flavored (Creative Concepts: Single-focus Operators).

Āina, a modern Hawaiian concept in San Francisco, serves its poke with inamona, a 51 INAMONA Hawaiian seasoning made with kakui nut and salt (Creative Concepts: New-wave Hawaiian).

The core menu item at Tabassum, a Seattle food truck that focuses on , is 52 SAMSA samsa, a type of hand pie eaten as a throughout Uzbekistan (Creative Concepts: Single-focus Operators).

53 Mr. Bigg’s, a QSR in Nigeria, features a number of Nigerian specialties on the menu, EGUSI including egusi, a ground melon seed soup (International Concepts: Nigeria).

La Quincha, a café chain in Chile, specializes in traditional Chilean fare like 54 CHANCACA stuffed with pumpkin and topped with chancaca, a type of sweet sauce (International Concepts: Chile).

Surely a contender for one of the longest words ever included in an issue of 55 RUISFILEHAMPURILAINEN TrendSpotting, this mouthful is simply a fish sandwich on dark rye bread found at Hesburger in (International Concepts: Burgers).

DATASSENTIAL’S FOODBYTES: 2018 IDEAS ISSUE 12 FB EARLY ADOPTERS Arby’s not only brought back its 56 Sandwich for one day last year, but it took its game a step further with the Elk Sandwich, which debuted at three locations (On the Menu: October 2017).

Though it was only available in New York, 57 Shake Shack was one of the first major chains to use eel outside of with its Smoked Eel Burger (On the Menu: EXPERIENCE & September 2017). PRESENTATION On-site segments may be more willing 58 New York’s Drunken Dumpling turns a single soup to embrace Inception-level trends than 60 you think, particularly if they help solve the dumpling into a full entrée with the massive XL XLB segment’s unique challenges. In the past, (above). Or, take it the next level and supersize a senior living centers have told us they traditional entrée to turn it into a shareable could consider menuing savory teas option – nearly three-quarters of U.S. consumers because they are flavorful and easy-to- want to try the giant Slice Burger, a sliceable, swallow, while last year a K-12 operator shareable burger from Israel’s Burgeranch chain told us they are exploring using sorghum in (International Concepts: Israel). a middle school as part of an “Ancient Grains” educational program (TIPS: From skillets to fry baskets, operators have been Sorghum). 61 using kitchen equipment to serve up dishes in unique ways. Boston-based Little Donkey serves Hard Rock Café is never afraid to a chocolate chip cookie dessert on a cake 59 incorporate some Inception-level beater with a side of milk foam topped with ingredients in its annual World Burger Tour cocoa nibs and fleur de sel (On the Menu: promotion. Last year’s Seminole Cattlemen Cookie Dough). Burger, inspired by the state of Florida, included “swamp cabbage,” or bacon- Look for easy ways to engage customers with infused hearts of palm, and tupelo- 62 your dish or product without adding a lot of breaded gator tail (On the Menu: June difficult or time-consuming work for servers. 2017). Chicago’s Siena Tavern features a simple take on the tableside preparation – a jar of carbonara ingredients is presented to the table before the server shakes it up and serves it, with the entire presentation taking about a minute (TIPS: Food in Jars).

Nostalgia is in – just look at the number of, “Only 63 a ‘90s kid will remember…” lists flooding social media. Kellogg’s NYC, a café from the breakfast brand, recreated the nostalgic appeal of cereal by having guests pick up their orders from cubbies, evoking the pantry or cabinet of their youth, and including a “prize” with each order, from a glass of wine to Hamilton tickets. From color-your-own menus to nostalgic foods (think Dunkaroos, Gushers, and Lunchables), how can you transform these childhood favorites now that this generation has grown up?

DATASSENTIAL’S FOODBYTES: 2018 IDEAS ISSUE 13 FB

There are still plenty of simple, 64 approachable from global cuisines that can inspire products and menu ideas, whether it’s the Argentinian parsley-based chimichurri or the recently- trending Levantine toum garlic sauce. Or consider guasacaca, the Venezuelan sauce or dip that combines avocado, vinegar or lime juice, garlic, peppers, onions, cilantro, and parsley – think of it as “ sauce.” According to World Bites: Venezuelan Cuisine, 45% of consumers said they would be likely to purchase it from a grocery store or restaurant.

DATASSENTIAL’S FOODBYTES: 2018 IDEAS ISSUE 14 FB PUT OUR 2018 FLAVOR TRENDS INTO ACTION In last month’s issue of FoodBytes, Datassential introduced you to the flavors and ingredients that should be on your radar in 2018 and beyond. Some operators are getting a head start – take inspiration from these trends in action featured in last year’s TrendSpotting series:

66 67 65 All Roads Lead to County Wicklow Friendly Hips Cocktail with ROSE Rose mojito with rose water, cocktail with poitin, pear liqueur, genever, rose hips, and rose WATER sparkling rosé, and Lillet Rose and rose water water ______ACE HOTEL DORRANCE KITCHEN ALEMBIC Dine Around: New Orleans World Bites: Ireland Creative Concepts: Cocktail Bars

68 69 70 Vegetarian with mushroom BLACK fried chicken with black Green garlic veloute with confit miso broth, maitake , GARLIC garlic-miso aioli purple potatoes and black garlic sprouts, and black garlic ______RED’S TABLE DANIEL HIGH FIVE RAMEN On the Menu: Black Garlic TIPS: Green Garlic TIPS: Maitake

70 72 73

WHEY Cacio Whey Pepe with ricotta Whey-braised carrots with thyme Ips Protein Chips made with whey whey and four peppercorn blend and toasted pecans protein ______MONTEVERDE BACHELOR FARMER IPS CHIPS On the Menu: Cacio e Pepe TIPS: Pecans Creative Concepts: Retail Snacks

74 75 78 Housemade whole seed SEEDS made with un-hulled Ethiopian Go Raw Sprouted Watermelon Baby kale salad with golden beets sesame seeds Seeds and pumpkin seeds ______SEED + MILL GO RAW SHAYA TIPS: Tahini Creative Concepts: Retail Snacks Dine Around: New Orleans

79 77 78 Family-style rabbit feast with LABNEH Fresh seasonal fruit with labneh Kookoo Persian omelet with crab tahini, labneh, flaky bread, kefir cheese and honey and muhummara labneh greens, and pickles ______BRYANT PARK GRILL GARFISH KISMET TIPS: Kefir International Concepts: Seafood TIPS: Tahini

80 81 82

Pumpkin pound cake with earl Sea buckthorn and persimmon Joy Ride cocktail with persimmon PERSIMMON grey gelato and persimmon bowl with whipped macadamia nut syrup, house tonic, Aperol, gin, compote milk and amaranth C02, and Szechuan peppercorn. ______PAZZO RISTORANTE ABCV THE GIN JOINT On the Menu: Persimmons TIPS: Sea Buckthorn Creative Concepts: Cocktail Bars

DATASSENTIAL’S FOODBYTES: 2018 IDEAS ISSUE 15 FB DINE AROUND: PLATE INSPIRATION

83 84 85

“All of the Scoops” at Milkjam Foragers Wild Tisane at Sugar Cookie Flower Bouquets Dine Around: Lazy Bear at Baking You Crazy Minneapolis/St. Paul Dine Around: Dine Around: San Francisco Capitol/Saratoga Region

86 87 88

Fiery Chocolate Tart at “Lick the Bowl” at Eden Hill Cacao Cheese Dessert at Plant Morimoto Dine Around: Food + Wine Dine Around: Seattle Dine Around: Las Vegas Miami

89 90 91

Happily Ever After cocktail at Apple mousse plated on guest’s Branding Iron Sweet Bitter & Twisted hand at Travail concept Rings at Snake River Grill Dine Around: Dine Around: Dine Around: Phoenix Minneapolis/St. Paul Ski Towns

DATASSENTIAL’S FOODBYTES: 2018 IDEAS ISSUE 16 FB DINE AROUND: DESIGN INSPIRATION

92 93 94

The Owner’s Wife Lineage Brewing Meril Dine Around: Dine Around: Dine Around: Indianapolis Columbus New Orleans

95 96 97

Bar Takito Alter Ladera Dine Around: Dine Around: Dine Around: Chicago (Foodscape Edition) Miami Phoenix

98 99 100

St. Roch Market Tullibee Livery Dine Around: Dine Around: Dine Around: New Orleans Minneapolis/St. Paul Indianapolis

DATASSENTIAL’S FOODBYTES: 2018 IDEAS ISSUE 17 FB

2017 TRENDSPOTTING INDEX

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DATASSENTIAL’S FOODBYTES: 2018 IDEAS ISSUE 18 FB DINE CREATIVE FOODBYTES AROUND CONCEPTS TIPS

Fancy Food Year in Minneapolis/ Las Vegas Cocktail Breakfast Trends Show St. Paul Bars

Meat Substitutes ● Sorghum ● Mead ● Maitake ● Mole ● Lemongrass ● Andouille Sausage ● Blue Cheese

Retail Single-focus FLAVOR Healthcare San Francisco Indianapolis Restaurants Operators

CSAs ● Green Garlic ● Microgreens ● Kumquats ● Foodservice NY Capitol/ Seattle Saratoga Retail Eatertainment Okra ● Apple Cider Vinegar ● @Home Snacks Region Butternut Squash ●

LTO Meal Kits Miami College Amusement Seafood Success Towns Parks

Aquavit ● Kefir ● Pozole ● Crudité ● Seaweed ● Tahini ● Mexican ● Salmon

Foodscape Seafood Phoenix Columbus Retail Frozen Hawaii 2.0 Food

Black Rice ● Sea Buckthorn ● Vending 2.0 ● Kolsch ● Food in Retail Jars ● Calabrian Chili Pepper ● Lodging & 2018 New Ski Towns Technology Recreation Trends Orleans & Robotics Breakfast Pecan ● Enhanced Water

DATASSENTIAL’S FOODBYTES: 2018 IDEAS ISSUE 19 FB INTERNATIONAL ON THE MENU CONCEPTS

Detroit-style Pizza ● Charcoal ● ● Khachapuri ● Smoothie Monkey Bread ● Beets ● Bowls ● Falafel ● Huevos Rancheros ● Bloody Marys ● Pickles Real Butter

Nigeria UK Seafood Sprouted Grains ● Ube ● Peruvian Cuisine Cascara ● Dust ● Elote ● Acai ● Za’atar ● ● Loaded Fries ● Dill ● Pumpkin Spice

Fish Sauce ● Radlers ● Zhug ● Sacha Inchi ● Compressed Fruit ● Saffron ● Cookie Dough ● Margherita ● Vietnam Burgers Israel ● Jerk ● Cotton Candy

Honeycomb ● Plantains Cereal Milk ● Malt ● ● Non-traditional Jerky Wedge Salad ● ● BBQ Sauce ● Dosas ● Alternative Hummus ● Corn Dogs Lychee ● Tzatziki Chile Frozen Belgium

Benne Seeds ● Earl Grey Flavor ● Soup Sous Vide ● Brown Dumplings ● Bottarga ● Butter ● English Demerara Sugar ● Muffins ● Egg Rolls ● Scones ● Everything Salt & Vinegar Bagel Flavor

Casual Hot Cocoa ● Black Sweden Tacos/ Low-acid Coffee ● Chains Mexican Muesli ● Escabeche ● Garlic ● Persimmon ● Johnnycakes ● Fattoush Al Pastor ● Cacio e ● Calzones Pepe ● Caesar Salad WORLD BITES

If you subscribed to the full TrendSpotting series in 2017, you are an expert in all of these trends. Sichuan Poland

Don’t want to miss out in 2018? Contact Datassential Business Development Manager Susan Cohen at 312-219-6428 or [email protected] and have all 70 reports in your inbox and searchable in SNAP!

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DATASSENTIAL’S FOODBYTES: 2018 IDEAS ISSUE 20

Learn the ABCs of Generation Y with Datassential’s Millennial Keynote

The first in a series of four in-depth demographic reports, Datassential’s Millennial Keynote examines what this generation thinks, feels, and does regarding everything food-related. Over 3,500 consumers, including more than 1,000 Millennials, weigh in on their eating habits and wants. Plus, we tapped our FLAVOR database to pull the most- loved ingredients and analyzed our SCORES ratings to find highest-rated menu introductions. You’ll learn from the experts about… Away-From-Home & At-Home Eating Uncover the where, what, when, why, and with whom of Millennials’ experiences dining out. Understand how this generation cooks at home and the prep methods they use, including a detailed look at their last at-home meal.

Retail Behavior Determine where Millennials buy groceries and why, if they shop with a list, how frequently they browse specific departments, and their use of online grocery ordering and delivery.

Dietary Habits Take a detailed look at the diets Millennials are following, what allergens they avoid, and what foods they are trying to increase or decrease in their diet.

Finances, Media, & Technology Shed light on how Millennials think about spending money on food and whether they budget. Learn where this generation gets their food-related information and what food apps they use.

Millennials vs. the General Population Data is indexed against the general population to understand not only what Millennials say, but how that differs from or is similar SNAP! Keynote Reports to the population overall. are priced at

Detailed Look at Millennial Sub-Groups $6,500 per topic. Discover how growing differences between Millennials are Buy all four generational shaping their perceptions of food with analysis of differences by reports for a special price of gender, race, income, employment, education, family structure, $22,000: Millennials, Gen Z, political views, fitness level, and more. Gen X, & Boomers.

For questions or to purchase the report, please contact Brian Darr P : 312-655-0594 E : [email protected] Datassential serves up well-done insights in the Meat & Keynote

The Meat & Poultry Keynote combines the opinions and behaviors of over 1,000 consumers and hundreds of restaurant, onsite, and retail operators with insights from Datassential’s cutting edge SNAP! suite which includes menu tracking databases MenuTrends and INSIDER and consumer sentiment trackers SCORES and FLAVOR. Dive into the meat and poultry landscape in both retail and foodservice, uncovering consumer and operator habits, perceptions, and preferences regarding meat and poultry varieties. You’ll learn more about…

Meat & Poultry Consumption Explore insights into consumption recency, frequency, and last meat or poultry occasion; Discover changes in consumption over the past year, consumption drivers and barriers, and other attitudes, trends, and that Keynotes always cover.

Meat & Poultry Attitudes Learn how meat & poultry fit into consumers’ lifestyles; understand important purchase criteria and motivators; discover which supermarket areas consumers visit when shopping for meat and poultry; uncover which varieties and cuts consumers know and love.

Operator Perspectives Understand what foodservice operators buy and why, learn which meat & poultry attributes are most important, pinpoint operational challenges, and discover what changes are planned for meat & poultry menuing.

Restaurant Menus Follow meat & poultry growth over the past decade by restaurant segment and menu part and take a closer look at the flavors that are paired with each species. Also, take a closer look at what meat & poultry varieties test the best in LTOs. MenuTrends Keynote

Perceptions on Hot Issues Reports are priced at Understand what consumers and operators know about hot- $6,500 per topic. button farming terms and food safety issues and how it affects Package pricing is available their meat & poultry purchasing. Also, learn more about what consumers and operators think about meat & poultry alternatives with the purchase of from and tempeh to lab-grown meat. multiple topics.

For questions or to purchase the report, please contact Brian Darr P : 312-655-0594 E : [email protected] datassential.com

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