Simplot Foods | Blog | Trend Feast

BrandsView our brands and innovative product line-up.
Ready-to-Eat Vegetables & FruitSimplot Ready-to-Eat (RTE) Vegetables make prepping salads, grab-n-go items and meal kits a breeze—just thaw and serve
NEW! Simplot Maple City® Waffle-Flavored PotatoesNow serve chicken & waffles to customers on the go! New Simplot Maple City® Waffle Flavored Waffle Fries are the first and only waffle fries that taste like waffles. Learn More ›

Recipes

Wholesome Breakfast Veggie Bowl ›If you have customers looking for healthy, portable breakfast options, this is the one! Packed with ancient grains, roasted sweet potatoes, caramelized onions, avocado, arugula and a poached egg—this bowl really satisfies.
Carne Asada Fries Taco ›You read that right, we put the fries right in the taco. Every bite has the perfect combination of carne asada, crispy fries, creamy guacamole, pico, and melted queso. Prepare to make a lot of these; they are going to be popular!
Fall/Winter Trend Feast®See what's hot in foodservice and what you need to stay on trend.Download Now ›

Customers

The Ultimate Fry GuideWe can help you select the right fries, implement the best pricing and profit strategies, create must-have signature fries, and more. It's all in The Ultimate Fry Guide. And it's free.
The Ultimate Guide to Delivery & TakeoutTips and advice to succeed with off-premise customersDownload ›

Recursos

Nutrition FinderDiscover Simplot products that match your operation's nutritional requirements.Find products ›
Fry FinderFind the fries that meet your customers' demands and your operating needs.Find your perfect fries ›

Category Trend Feast

Small Plates, Big Profits: The Snacking Opportunity

It’s official, snacks and small plates are more popular than ever, and patrons want to see creative, fun and reasonably-priced options on menus. Are you keeping up with this trend?

23 sep 2024

Savor the Success: Signature Sauces

Looking for a way to boost your menu appeal? House-made, signature sauces may be just the thing! Discover how signature sauces elevate dishes with bold, craveable flavors that customers love.

23 sep 2024

Tap Into Maple

Pumpkin spice has finally met its match. The reigning flavor of fall, according to consumers, is maple. And we couldn't agree more! Read on for information, recipes, and inspiration to include more maple on your menu.

23 sep 2024

From Korea to the Caribbean: BBQ's Flavorful Regional Journey

If you want to bring some excitement to your menu, explore regional BBQ flavors from Korea to the Caribbean. The possibilities for new entrées and side dishes are endless—and delicious!

23 sep 2024

Mastering Grab-and-Go Menus with Ready-to-Eat Vegetables

If you aren't offering your customers Grab-and-Go or Ready-to-Eat items, you could be missing out on a potential revenue stream. Read on for more information, recipes and ingredient ideas!

01 abr 2024

Create the Perfect Secret Menu Item in 6 Smart Steps

Ever thought about creating a secret menu? Now is the perfect time! Read on to discover what works and what your customers will love.

01 abr 2024

Fancy Eats, Familiar Feels: Boujee Breakfasts Offer Elevated Comfort Food

Boujee breakfast doesn't necessarily have to be all fancy, but it does have to be delicious! We offer ingredients and recipe ideas to help you attract your own boujee breakfast crowd.

01 abr 2024

Handheld Heroes: Late-Night Cravings Go Global

Did you know that 53% of operators believe late-night menus are a long-term trend? Find out how you can dial up your menu to profit from America’s love for late-night gnosh.

01 abr 2024

Los postres nostálgicos atraen recuerdos… y clientes

La popularidad de los postres nostálgicos está aumentando de verdad, y consumidores de todas las edades manifiestan interés en ellos. ¿Tiene alguno de estos postres retro en su menú de postres? Siga leyendo para obtener ideas y recetas probadas en la cocina del Equipo gastronómico Simplot.

27 sep 2023

Una pizza mejorada lleva sabor a nuevas alturas

'No es ninguna sorpresa, quienes suelen ir a restaurantes aman la pizza, pero los gustos están evolucionando. Así que no tenga miedo de improvisar un poco con los ingredientes para su pizza: verduras, curry, souvlaki, carne al pastor, mariscos, atrévase a probarlos.

27 sep 2023

Loaded Fries Go Wacky, Wild and Over the Top

Loaded fries are as popular as ever, so why not capitalize on this trend? You can be creative with your menu and customers get what they want. Win-win!

27 sep 2023

Globally-Inspired Veggie Small Plates

Why not create some globally-inspired small plates to add to your menu? It's the perfect opportunity to get creative, give your customers what they want, and have some fun!

26 sep 2023

How to Incorporate Island-Influenced Flavors into Your Restaurant

If spicing up your menu is top of mind, consider adding a refreshing new unique bowl guaranteed to tantalize your customers' taste buds. We're here to praise the robust and exotic flavors of island cuisines.

03 mar 2023

Why Sauces Are Taking Over Social Media and Restaurants

Generate a buzz with your sauce offerings by creating a unique dipping sauce or by placing a twist on a classic condiment. And be sure to showcase your creations on your social media channels to draw in new customers!

03 mar 2023

5 Tips on How to Develop a Late-Night Snack Menu

Late-night customers are returning to bars and restaurants and they are ready to spend money on experiences, food and drinks. In this article, we give tips, tricks, and ideas to make your late-night menu streamlined and profitable.

03 mar 2023

Crafting Crave-Worthy Salads: Tips for Building Hearty Salads in Your Restaurant

While customers crave nutritious, healthy salad options to support lifestyle and fitness goals, it can be challenging to stick to these ideals when appetites kick in. The "salads that satisfy" approach is a great way to surprise and delight your hungry customers.

03 mar 2023

Why Spirit-Free Cocktails Are Essential on Every Drink Menu

Some patrons are becoming more intentional with their alcohol consumption. But these "sober curious" consumers still enjoy the experience of ordering a thoughtfully crafted beverage without the side effects of alcohol. Do you have options for them?

17 ago 2022

Back To Our Roots with Fermentation and Pickling

Do you have any pickled or fermented items on your menu? If not, it might be time to reconsider. These items add flavor, reduce waste, and can even boost your bottom line.

17 ago 2022

There's Nothing Simple About These Soups

Are you planning to feature soup on your menu this fall? It's a great way to show some creativity with flavors and ingredients—and customers love a big bowl of piping hot, housemade soup.

17 ago 2022

A Solid Catering Program Can Boost Your Business

If you've ever considered adding a catering program to your existing business, you know that it presents some challenges. Start small and build from there—it could really boost your bottom line.

17 ago 2022

Strategies to Keep Catering Menus Profitable in 2022

Consumers are ordering more catering than ever. We highlight some strategies and products to help you get the most out of your catered menu items.

17 ago 2022

Global Takes on Loaded Fries Turn Heads

Want to bring some innovation to your menu? Great idea, start with fries!

22 feb 2022

5 Ways to Amp-up Your Appetizer Game

Have you taken a critical look at your appetizer menu lately? With a little creativity and some attention to current trends, you can increase menu appeal and your bottom line.

22 feb 2022

3 Ways to Make Shareable Small Plates from Side Dishes

Transitioning your sides to enticing appetizers is a great way to optimize ingredient utilization. It can also be a lot of fun—for you and for your customers—don't miss out on this trend.

22 feb 2022

Building a Salad Using Regionally Trending Ingredients

Today's health-conscious customers continue to seek out fresh menu options, and salads rank high on the list. But which salads and ingredients are customers looking for?

22 feb 2022

The Allure of Technology Grows at Understaffed Restaurants

With wages rising to attract an ever-smaller workforce, many restaurant operators are struggling to break even. Could technology be the solution?

09 feb 2022

Restaurants Finding New Audiences on TikTok

Are you using TikTok to showcase your business? If not, you might be missing out on its 100 million active users. It isn't just another tech platform you have to check out; TikTok is fast becoming a must-have for restaurant social media efforts.

13 ago 2021

Extreme Goes Mainstream with Over-the-Top Burgers and Sandwiches

People are eating out again and they are looking for something new. So get inventive with sandwiches and burgers on your menu, it's all about creating "outrageous crave-ability". Your customers will love you for it.

13 ago 2021

Roots Find New Growth in Heritage Recipes at Restaurants

Comfort food and Heritage cooking are just what your customers are looking for right now. You can make traditional or "old" recipes current and fresh by adding a trendy flavor or by playing with textures.

13 ago 2021

Restaurants Take On Food Waste

Waste has always been an issue in the restaurant industry. But in the aftermath of the pandemic, many operators are finding ways to get creative, reduce waste, and increase their profitability in the process.

12 ago 2021

Breakfast Is Back: Are You Ready?

Going out to breakfast may seem like wishful thinking after so many months of pandemic restrictions. But with a little luck, one of the most profitable dayparts may be back in play soon. Now is the time to think about how you're going to approach this important opportunity. Your customers will be glad you did!

16 feb 2021

Using Frozen Foods in Fresh and Healthy Recipes

As we head into spring and summer, customer interest in fresh, healthy foods is going to pick up again. But with the pandemic, it's been really hard to forecast sales and plan product ordering around that. Putting items on the menu that are creative, fresh, healthy, and high quality doesn't mean you have to head to the farmer's market to buy produce that will go bad if you don't use it in a couple days.

16 feb 2021

The New Fusion: Meet the "Odd" Couplings from Around the World

Mexican-Korean food? Chinese-Peruvian dishes? Welcome to the magnificent mashups of New Fusion cuisine, where good ideas and great flavors from around the world take your palate places you never thought it would go. And happily so.

16 feb 2021

International Flavors Put Chicken in the Spotlight

Simplot Corporate Executive Chef Michael Thrash has identified some of the cultural trends around chicken preparation that are growing in popularity here in the U.S. Here's a little about each technique, what makes it unique, who's doing it successfully, and a version from our very own Chef Thrash.

16 feb 2021

How to Create Better Take-n-Bake Family Meals

With the right products and strategy, take-n-bake family meals are a terrific way for restaurants to boost revenue and maintain customer loyalty until the pandemic passes.

03 ago 2020

Serve Up a Side of Southern Comfort

Right now, decision fatigue is everywhere, so make it easy and irresistible for your customers. Southern comfort food is delicious, accessible, and adaptable.

31 jul 2020

Experiential Takeout Goes to the Next Level

As dining rooms across the country close due to the pandemic, operators are turning takeout into a memorable experience to stay connected to their customers—and stay open.

31 jul 2020

Experiential Dining Proving to Be More Than a Fad

Remember the good old days, when having great food, great service and appealing décor were enough for a successful restaurant?

02 mar 2020

Is 2020 the Year of the Flexitarian?

When The Economist published its "The World in 2019," it declared 2019 to be "The Year of the Vegan." Could be The Economist was right. If Burger King's new Impossible Burger offering is any clue, vegan and vegetarian diets are more widely followed now than ever before.

02 mar 2020

What's the Latest in Charcuterie? French Fry Boards

Fry charcuterie is the latest in a series of Instagram-able entertaining boards or grazing tables. The trend started with more elaborate cheese and charcuterie boards and has evolved to breakfast, candy and even taco boards.

02 mar 2020

Trend Feast: Three Easy Strategies for Making Kids' Meals Healthier

One of the most popular trends on kids’ menus for 2018 is the addition of healthy menu items. And, surprise—it’s not the kids who demanding these items—it’s their moms. Why should you care?

15 sep 2019

Trend Feast: How to Keep Kids' Menus Profitable

Oftentimes, operators use kids’ menus as a “loss leader,” selling kids’ menu items below cost to attract parents. The hope is to make up the difference—and then some—on the parents’ meals and drinks.

15 sep 2019

On Game Day, You Bet on Team Vegetables

Americans know they should eat more vegetables, and honestly, they're trying. Thirty-four percent of consumers are ordering healthy items more often than they did two years ago.

15 sep 2019

Breakfast for Dinner? The Blurring of Dayparts Continues

Breakfast foods aren't particularly rebellious most of the time—crispy fried eggs and buttery toast, pancakes stacked high, served with bacon and plenty of syrup.

13 feb 2019

Walkables/Carryables/Deliverables: How to Take on More Takeout

The statistics are staggering: 86% of consumers are using eating off-premise at least monthly. And a third are using it more than they did a year ago. Even more exciting is that food delivery is expected to grow in the double digits—12% per year over the next five years.

13 feb 2019

4 Hot Menu Trends for Fall 2018

As seasons change, so do the trends in foodservice. Thankfully, our Simplot Culinary Team was busy over the summer, pinpointing the latest menu trends and coming up with their own list of recommendations to help you stay on par with your off-campus competition.

01 ago 2018

Trend Feast: Is Your Kids' Menu Helping or Hurting?

42% of American households contain children. And when families go out to eat, kids have a say in 93% of the decisions on where they eat. So catering to kids is just smart business.

19 jul 2018

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Category Trend Feast

Small Plates, Big Profits: The Snacking Opportunity

Savor the Success: Signature Sauces

Tap Into Maple

From Korea to the Caribbean: BBQ's Flavorful Regional Journey

Mastering Grab-and-Go Menus with Ready-to-Eat Vegetables

Create the Perfect Secret Menu Item in 6 Smart Steps

Fancy Eats, Familiar Feels: Boujee Breakfasts Offer Elevated Comfort Food

Handheld Heroes: Late-Night Cravings Go Global

Los postres nostálgicos atraen recuerdos… y clientes

Una pizza mejorada lleva sabor a nuevas alturas

Loaded Fries Go Wacky, Wild and Over the Top

Globally-Inspired Veggie Small Plates

How to Incorporate Island-Influenced Flavors into Your Restaurant

Why Sauces Are Taking Over Social Media and Restaurants

5 Tips on How to Develop a Late-Night Snack Menu

Crafting Crave-Worthy Salads: Tips for Building Hearty Salads in Your Restaurant

Why Spirit-Free Cocktails Are Essential on Every Drink Menu

Back To Our Roots with Fermentation and Pickling

There's Nothing Simple About These Soups

A Solid Catering Program Can Boost Your Business

Strategies to Keep Catering Menus Profitable in 2022

Global Takes on Loaded Fries Turn Heads

5 Ways to Amp-up Your Appetizer Game

3 Ways to Make Shareable Small Plates from Side Dishes

Building a Salad Using Regionally Trending Ingredients

The Allure of Technology Grows at Understaffed Restaurants

Restaurants Finding New Audiences on TikTok

Extreme Goes Mainstream with Over-the-Top Burgers and Sandwiches

Roots Find New Growth in Heritage Recipes at Restaurants

Restaurants Take On Food Waste

Breakfast Is Back: Are You Ready?

Using Frozen Foods in Fresh and Healthy Recipes

The New Fusion: Meet the "Odd" Couplings from Around the World

International Flavors Put Chicken in the Spotlight

How to Create Better Take-n-Bake Family Meals

Serve Up a Side of Southern Comfort

Experiential Takeout Goes to the Next Level

Experiential Dining Proving to Be More Than a Fad

Is 2020 the Year of the Flexitarian?

What's the Latest in Charcuterie? French Fry Boards

Trend Feast: Three Easy Strategies for Making Kids' Meals Healthier

Trend Feast: How to Keep Kids' Menus Profitable

On Game Day, You Bet on Team Vegetables

Breakfast for Dinner? The Blurring of Dayparts Continues

Walkables/Carryables/Deliverables: How to Take on More Takeout

4 Hot Menu Trends for Fall 2018

Trend Feast: Is Your Kids' Menu Helping or Hurting?

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