Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting
Menus in general are moving towards accommodating diet demands without having the “healthy” section stick out like a sore thumb.
The wave of gluten free menus and low carb options are slowly fading and we aren’t complaining. Menus in general are moving towards accommodating diet demands without having the “healthy” section stick out like a sore thumb. For those of us who are still up for some hearty, heavy carbohydrates, we have seen from this summer, there is hope! Menus are no longer fearing the calories and rather embracing these heavier dishes by incorporating appropriate and sustainable ingredients. Taking it back to basics, anything is fine in moderation, even carbs.
Masa is a great ingredient that can be made in house or ordered fresh daily. The work pays off with incredible golden yellow tortillas. Deep fried masa chips and a crunchy tortilla have the distinct cultural flavor that makes it worthwhile to indulge. Also, how can you not be happy when eating Mexican food?
Fruit salad and yogurt parfaits will always linger, but we’re starting to bake off some deliciously sweet treats for breakfast and brunch. Last year we all became obsessed with the “cronut” and somehow those blissful calories seemed OK and then we caved…onward to cinnamon rolls, waffles, crepes and I swore I saw a “cruffin” on a menu that I was reading today.
Sandwiches are becoming fearless again. Banh Mi with crunchy French bread are a great addition to menus of all genres. Artisan sandwiches pair well the popular craft beers that are taking bars by storm. Sandwiches packed with properly seasoned proteins, crisp toppings and tangy spreads will be guests top picks this summer.
As stated before – craft beers are everywhere. Yes, unfortunately the fifth and unspoken element in craft beer is carbs, after water, yeast, malt, and hops. However, the market seems more than welcoming. Beer and wine stores are now turning into gourmet grocery stores and the only product is beer. It’s on tap, in the coolers and on the shelves. Lunch breaks are becoming beer breaks paired with board games and “bring your own snacks”. Beers are becoming appreciated for their flavors, brewing process and origins and the interest is overpowering the guilt.
With society making an emphasis on becoming more active rather than fad dieting, it’s allowing our guests to consume more leisurely and enjoy the food, rather than worry about the pounds it might pack on. Sugars are a sweet indulgence and breads/flours are fueling our guests.
Enjoy the food, rather than worry about the pounds it might pack on.
For our chefs and restaurateurs, we always aim to have a well-balanced menu but understand it can be more difficult than it sounds. We’re here to help define and create that balance for you! We’ll help you create a menu that highlights items that are trendy, fit for your brand and indulgent, but also sensible for your guests.