Trends on the Rise for 2016

By Schiff's Food Service

2016 isn’t just on the horizon anymore. It’s here!

 

Out with the year of kale, sriracha and IPAs, and into the year of….wait, what is 2016 the year of?!

 

Luckily, we aren’t the first person of the year to ask that question. In fact there are already quite a few predictions out there from foodies, chefs, and everyone in between.

 

We’ve assembled the top trends from these lists that seemed to be agreed on across the board. Here are 6 trends you can expect to see in 2016:

 

  1. Rise of the Fast Casual

The need for casual, cost conservative, and still moderately healthy dining options have been growing. Places like Panera Break and Chipotle (despite their recent food safety issues) have been dominating this market- up until now. Forecasters expect to see an increase in healthy fast food options appearing this year.

 

  1. Ethnic Menus

Diners are looking for an adventure. That’s where the rise of ethnic dishes comes into play. Serving authentic foreign dishes gives diners the opportunity to travel the world without leaving the dinner table!

 

  1. Ancient Grains

It started with quinoa, but it certainly isn’t ending there. Grains and legumes such as faro, teff and millet will be turning up in dishes more frequently this year.

 

  1. Artisan Specialties

From ice cream, to soda, to pickles, consumers are looking for unique and in-house produced creations.

 

  1. Food Trucks

With the need for mobility on the rise, Food Trucks seem the perfect solution. The costs involved in start up with a food truck are relatively low compared to brick-and-mortar, and give young entrepreneurs the opportunity to build a following and develop signature dishes.

 

  1. African Flavors

Forecasters and chefs both agree that African flavors are on the rise. Mexican cuisine might be pushed aside this year as African flavors move center stage.

 

BONUS: Seaweed is the New Kale.

This antioxidant packed ocean veggie is expected to explode as the next superfood in 2016. Though typically used in the United States to wrap maki-style sushi, chefs and eaters alike are starting to realize its potential for chips (yes, I said chips), salads and even condiments.

 

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