Food

When the pandemic storm has passed, will we all be more health-conscious eaters?

Restaurant industry trendwatchers think so. Consumers are becoming more mindful, says the Mintel 2021 Global Food and Drink Trends report, and seeking foods that nourish their physical and emotional health. 

Immunity, to no one’s surprise, is a hot topic. At the end of 2020, Tastewise reported a:

• 23% increase, month over month, in consumer interest in immune-boosting food and beverages
• 7% increase in interest in vitamin and prebiotic-rich foods and drinks
• 5 % increase in interest in gut health (with a significant 40 percent boost in the last year)

Here’s a look at three ways this intensifying interest in health may be reflected in food menus in the year to come.

Do you love — we mean really love — your immersion blender?

An immersion blender is the rare piece of kitchen equipment that’s lightweight, versatile and supremely easy to put into action.

If you don’t have a heavy-duty immersion blender in your restaurant kitchen, then it’s time to consider it. Hamilton Beach Commercial recently introduced the BigRig™ family of commercial immersion blenders, the ultimate utility player for your foodservice business.

Predicting the next big flavor trends has long been foodies’ favorite sport. In 2019 it was celery juice and milk tea; in 2018, it was charcoal ice cream and artisan pickles. But then, well you know, 2020 happened.

This year, restaurant operators may not be inclined to experiment with novel spice blends or exotic vegetables. But they still want to surprise and delight pandemic-weary customers, so it’s worth paying attention to the trends. Here’s a small taste of what we might be tasting in 2021.

Did you hear about the Prague café that turned the coronavirus into a confection? Baker Olga Budnik created a treat that looks exactly like the notorious virus: a baked chocolate sphere with a pistachio and raspberry filling and “spikes” crafted from white chocolate and dried raspberries. It’s been a huge hit, she reports.

If there ever was a time when the world needed dessert, it’s now. About 23% of American diners miss ordering dessert at restaurants, a DoorDash survey found. What are the secrets to success with takeout desserts? Here’s what we’re seeing.

Portable. Affordable. Familiar.

Those may be the three magic words that describe what diners are looking for right now, according to a recent National Public Radio story on restaurants that are doing well in the downturn. Burritos, pizza, wings — comforting food that adapts well to a takeout or delivery model.

But food isn’t the only factor. Technology, marketing, trends and operations all can help restaurants defy the odds and have a profitable year. Here are a few strategies that can be effective.

Is a restaurant still a restaurant without tables, servers or diners?

It definitely is now. More than half of U.S. operators have turned to ghost kitchens for some or all of their delivery orders, research by Technomic and the National Restaurant Association reveals. Before the pandemic, just 15% used a ghost kitchen — that is, a commercial kitchen that only makes food for delivery and/or takeout.

A ghost kitchen (or dark kitchen, or virtual kitchen) can boost a burgeoning delivery business, increase profit margins, cut staffing costs and help see restaurants through a slump in in-person dining. But the prospect of paying a lot for a brand-new facility may give restaurateurs pause.

Here’s the good news: You don’t have to start from scratch! Here are five ways to use the ghost-kitchen model that require minimal investment up front.

As restaurateurs worldwide are discovering, sous-vide preparation can restore sanity to their kitchens in stressful times.

Sous vide techniques, along with other methods, “offer consistent levels of performance while simplifying cooking processes, allowing for smaller kitchens, and requiring less staff,” writes Jean-Michel Dixte, global vice president for food & beverage for Dusit International. 

Not only that, but vacuum-sealing and sous vide prep can help manage rising food costs and unpredictable swings in demand, operators have found. The only hurdle is investing in the equipment — and that’s where Hamilton Beach Commercial can help. The AcuVide™1000 immersion circulator is, quite simply, a commercial immersion circulator that offers chefs a full suite of high value features for a lower investment than the competitors .

Tough times demand unfailing courage and hard work — as restaurant operators know all too well. Some days, it feels impossible to succeed when you’re facing rising expenses, unpredictable business patterns, and stressed-out staff.

But guess what? You can alleviate all of these challenges. All you need is a clever strategy for making the most of what you have. Hamilton Beach Commercial’s vacuum-sealing and immersion circulator solutions can help.

Restaurants everywhere were making their operations more sustainable — and then the COVID pandemic struck. Takeout took over, resulting in an avalanche of individually wrapped plastic cutlery, straws and disposable containers. Concerns about single-use plastic and food waste were eclipsed by the fear of germs.

But waste-reduction efforts can’t be abandoned, advocates say; they just need to adapt. Prior to the pandemic, one-third of consumers were actively trying to reduce their consumption of single-use plastics, says Nell Fry, Sodexo’s senior manager of sustainability. The threat of pollution and climate change has only temporarily been eclipsed, she says; “As soon as we have this pandemic under control, there’s going to be this whiplash… ‘What are you doing about plastics? We want this done yesterday.’”

Safety and sustainability don’t have to be at odds. We’ll look at a few ways restaurants and other foodservice operators are maintaining their commitment to green operations while adapting to the realities of business during COVID-19.

Reducing kitchen waste and keeping food budgets lean have always been big challenges for foodservice professionals. Now more than ever, it’s essential to do both.  

Supply chains are being disrupted. Customers’ behavior is becoming harder to predict. Nevertheless, chefs and operators carry on the heroic work of keeping people fed in restaurant, healthcare and institutional kitchens. Hamilton Beach Commercial is here to help. With the help of expert chefs, we’ve found effective strategies for getting the most out of every ingredient.