Have you heard about the gust of new menu ideas blowing into restaurants near you?

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Hot New Items
For Your Menu
TRENDY FOOD FORECAST:

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Have you heard about the gust
of new menu ideas blowing
into restaurants near you?
While traditional favorites like hot dogs and
vegetarian fare are forecasted to be back on
the menu, new ingredients and preparation
methods are reaching record highs as well.
If you are looking to heat up your menu,
here are SIX IDEAS that are hotter than a
sunny, summer day.

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“Hot dogs have become a trendy food.
To an extent, they’ve become an art form.”
—Eric Mittenthal, Vice President of Public Affairs for the
National Hot Dog and Sausage Council1
It’s Raining Cats
and Hot Dogs
The ball park isn’t the only place to get
a good hot dog these days. This staple
is becoming a common menu item in
restaurants, and even in fine dining.
Restaurants are turning a plain old
hot dog into a gourmet meal by adding
loads of toppings such as mac n’ cheese,
slaw, and even tater tots.
Why are so many restaurants incorporating
gourmet hot dogs into their menu?
• High profit margin
• All ages will eat them
• Can be customized to fit any
restaurant theme

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Poke (pronounced POH-kay):
A deconstructed, flavorful version of sushi served
in most Hawaiian restaurants and homes.
A Heat Wave of
Poke Bowls
This raw-food specialty began
in Hawaii, and is now quickly
swimming into Los Angeles,
New York City, and other
mainland states. So, what’s in a Poke Bowl?
• Raw cubes of seafood, typically ahi
tuna and salmon
• White or brown rice
• A variety of vegetables such as
cucumber, seaweed, and avocado

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The cold-pressed juice market is estimated at
$100 million a year.2
Juicing Up a
Storm
As interest in healthy living and clean
eating continues to rise, people are trading
their juicy burgers for cold-pressed juice.
Although juice can be made at
home, people are going to juice
bars to get their nutritious, liquid meals.
Juice bars vary in offerings. Some of them
just sell freshly squeezed or pressed juice,
while others sell healthy food options such
as sandwiches, salads, Greek yogurt and
açaí bowls.
These juices aren’t something you can
pick up at a grocery store. They are made
with a hydraulic press that crushes the fruit
and vegetables in a way that extracts nectar
from the pulp and fiber. This process leaves
the juice in the rawest form possible.3

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Fun Fact: Açaí Bowls are typically sold at juice
bars and provide a similar nutritious value to
cold-pressed juice.
It’s a Bright New
Day for Açaí
Once a trendy superfood, it is now a
trendy breakfast item. Açaí (pronounced
ah-sah-EE) is a South American palm tree
that produces a small, edible berry.
But, that’s old news.
The latest trend for açaí is the açaí bowl.
These smoothie-like bowls are made with
blended açaí berries and have endless
ingredient and topping options that are
high in nutrients.
Common ingredients:
• Coconut
• Oatmeal
• Natural peanut butter
• Fresh fruit
• Nuts

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The term “flexitarian” has been coined to describe
someone who eats mostly plant-based foods, but
occasionally eats meat, poultry and fish.4
Flexitarian Front
Moves In
Can I get the broccoli with a side
of Filet Mignon?
You don’t have to be a vegetarian
to take part in this movement—the
movement where meat moves over,
and vegetables move from the side of
the plate to the center.
Some restaurants have already started
to implement this trend, and chefs are
challenging themselves to create
plant-based meals by:
• Spiralizing vegetables
• Roasting whole vegetables, not dicing them up
• Incorporating dried beans and seeds
• Adding more veggie burger options

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Fun Fact: The nose-to-tail method of eating is
called Offal (pronounced like awful, but is far
from it). Offal is a term used for most non-skeletal
parts of the animal that can be consumed.5
Temperatures
Rising for
Artisan
Butchery
Locally-sourced ingredients and
sustainability are two recent trends that
are here to stay.
To continue to meet expectations, many
restaurants are teaming up with local
butcheries to incorporate a “nose-to-tail”
menu concept.
Some new artisan butchery menu items
include:
• Chitterlings
• Dishes with animal liver, head and heart
• Tongue
• Beef stomach stews and soups
• Meat sweetbreads from animal pancreas
• Dishes with the animal tail, ears, and feet
• Animal bone marrow

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When you decide to plan your next
menu, keep these zesty culinary ideas
in mind.
As anyone in the food industry
knows, the restaurant world
is ever-changing. MissionRS is
committed to helping you stay up-to-
date on the latest trends so that your
forecast is nothing but sunny days.
Whether you need a hot dog broiler,
juicer, or specialty bowls, MissionRS
has you covered. Visit our website to
shop for equipment and supplies.
TIME FOR A NEW FORECAST

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Sources:
1
http://www.newsweek.com/brief-history-hot-dogs-335360
2
http://www.latimes.com/health/la-he-juice-20150131-story.html
3
http://www.pastemagazine.com/articles/2015/05/cold-pressed-
juice-5-facts-you-should-know.html
4
http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-
healthy-eating/in-depth/meatless-meals/art-20048193?pg=2
5
http://www.rewardsnetwork.com/blog/the-whole-hog-nose-to-
tail-cooking/
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The MissionRS.com Team