Trends, Innovations & Insights

Menu Ideas: Cross-Utilization of Seafood for Cost Reduction

Posted by Tampa Maid on Tue, May 28, 2019

 Cross-utilization of versatile seafood can simplify inventory, reduce costs, and appeal to more customers.

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Topics: Small Plates

Cross-Utilization: The Versatility of Shrimp and Other Seafood [INFOGRAPHIC]

Posted by Tampa Maid on Tue, May 28, 2019

 New menu ideas include the cross-utilization of seafood to aid in cost reduction and increased sales.

 

A SHRIMP TALE

A workhorse ingredient and the most menued shellfish species, shrimp is loved more than most varieties of seafood by 50 percent of consumers. Half of all consumers would choose shellfish — such as shrimp — and fish in applications other than an entrée, including appetizers, side dishes, snacks and sandwiches.

Follow the journey of shrimp’s possibilities:

  • App-ealing Bite. 42 percent of restaurant operators offer shellfish as an appetizer. Pair crispy jumbo shrimp with on-trend dipping sauce flavors, such as Thai coconut and mango habanero.
  • Bowled Over. Shellfish bowls appear on 24 percent more menus than they did in 2013. Top a bowl of greens, avocado, quinoa, crumbled feta, tomato, shrimp, and toss in a citrus vinaigrette.
  • Snack Attacks. 4 percent of seafood at restaurants is eaten as a snack. Make seafood dip with a blend of shrimp, scallops, lump crab and creamy cheeses, and serve with wonton or tortilla chips.
  • Hearty Sammies. 23 percent of operators offer shellfish in a sandwich. Layer crispy shrimp on French-style roll and top with hot sauce for an authentic New Orleans-style ‘Po Boy sandwich.
  • Savory Breakfast. 40 percent — the increase in shellfish on breakfast menus between 2007 and 2017. Top creamy, cheesy grits with shrimp or use the shellfish in a ceviche for savory breakfast or brunch dishes.

Source: Datassential 2017 Seafood Keynote; National Fisheries Institute’s (NFI) annual list of the top 10 most consumed seafood species in the United States

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Topics: Small Plates

Seafood Snacks: Attracting Customers with Appetizers & Small Plates

Posted by Tampa Maid on Wed, May 1, 2019

Reeling in customers with seafood bar bites, appetizers and small plates.

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Topics: Small Plates

Seafood Snacks & Appetizers: Adding Fish, Crab, & Calamari to Menus [INFOGRAPHIC]

Posted by Tampa Maid on Wed, May 1, 2019
Operators can increase sales by adding seafood snacks & appetizers to their menus featuring favorites like fish, crab, & calamari.

 

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Topics: Small Plates

Global Flavors Energize Menus, Entice Customers

Posted by Tampa Maid on Tue, Apr 16, 2019

African, Mexican food and flavors rank high among those ethnic trends influencing menu items.

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Topics: Small Plates

Flavorful Trends influence small plates on menus [INFOGRAPHIC]

Posted by Tampa Maid on Tue, Apr 16, 2019
Global flavors such as African and Mexican spices are influencing small plates and appetizers on menus.

 

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Topics: Small Plates

Millennials & Food Trends: Online Ordering & Natural Food Dishes [INFOGRAPHIC]

Posted by Tampa Maid on Mon, Mar 18, 2019

To keep up with the latest food trends, operators must cater to millennials who are interested in online ordering & natural food.

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Topics: Small Plates

Satisfying Millennials

Posted by Tampa Maid on Mon, Mar 18, 2019
Generational insights and menu tips for this influential group of consumers.


So you want your restaurant to attract more millennials, the 80-million strong generation whose influence is being felt across the foodservice industry?

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Topics: Small Plates

Non-Alcoholic Drinks: How to Pair Mocktails with Small Plates [INFOGRAPHIC]

Posted by Tampa Maid on Tue, Feb 26, 2019

Operators can grow sales by combining on-trend mocktails and small plates into unique pairings. 

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Topics: Small Plates

Mocktails & Small Plates: Non-Alcoholic Drinks Increase Sales

Posted by Tampa Maid on Tue, Feb 26, 2019

Finding new sales opportunities by matching non-alcoholic drinks with food.

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Topics: Small Plates