Trends for Spring/Summer 2021

See what’s hot in commercial foodservice and what you
need to stay on trend.

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Spring/Summer 2021 Trend Guide

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Trend #1: International Chicken

Millennials and Gen X are actively looking for new flavors. Regional chicken
dishes from around the world are catching on. With great flavors from Africa,
Asia and South America, chicken is taking on new life.”


CHEF THRASH
Corporate Executive Chef, Simplot

Thai Style Fried Chicken with Thai Street Cart Style Fries Recipe
Thai-Style Fried Chicken (Gai Tod) with Thai Street Cart Style Fries

Super crunchy and flavorful fried chicken from Thailand. The savory marinade and the light rice flour make this chicken irresistible. Be sure to pair with Thai Style Street Cart Fries.
Vegan Fried Chicken with Hot Agave Recipe
Vegan Fried Chicken with Hot Agave

Vegans want fried "chicken" too. Here is a healthier alternative to the classic version of this dish. Served along with Simplot Conquest® Delivery+™ Clear coated Tin Roof Fries and brought together with hot agave nectar.
Korean Fried Chicken with Kimchi Fries Recipe
Korean Fried Chicken (Yangnyeom) with Kimchi Fries

Korean fried chicken is taking over the world and there is a reason why—it's very crunchy and very delicious. Pair it with kimchi loaded Junior Sidewinders™ Fries for an irresistible takeout meal.

Trend #2:  Frozen Foods

It hasn’t made much economic sense for restaurants to stock a lot of perishable items during the pandemic. Many are pivoting to frozen vegetables and fruit for the long shelf life and reduced labor which is key with lean staffing.”


CHEF FRICKE
Director of Culinary and Corporate Executive Chef, Simplot

Spanish Potatoes with Chorizo and Tomatoes Recipe
Spanish Potatoes with Chorizo and Tomatoes

This Spanish-inspired side dish gets its rich color and deep, smoky flavor from chorizo and pimenton. Pair it perfectly with grilled protein and a crisp, green salad.
Spicy Peach and Prosciutto Flatbread Recipe
Spicy Peach and Prosciutto Flatbread

So you say you want to change up your pizza game for spring? How about juicy roasted peaches, tender prosciutto, creamy mozzarella cheese with fresh ginger and chiles, and a hot honey drizzle to top it off? Yep, that'll definitely do it!

Roasted Mediterranenan Salad Recipe
Roasted Mediterranean Salad

A satisfying salad packed with grains, roasted vegetables, halloumi cheese, and a little natural sweetness from golden raisins. Top it with house-made balsamic vinaigrette and you've got a perfect vegetarian entrée.

Trend #3: Breakfast is Back

The breakfast daypart took the biggest sales hit during the pandemic. As more people get vaccinated and return to workplaces, the dining public is going to be hungry for someone else to cook their morning meal. Be ready.”


CHEF ZELLER
Corporate Executive Chef

Cold Mango Coffee Recipe
Cold Mango Coffee

Smooth fruit flavor with a kick of caffeine and sweet cream to get you going in the morning, or any time of day.
Sweet Potato Hash with Hot Italian Sausage Recipe
Sweet Potato Hash with Hot Italian Sausage

A tasty twist on a hash—this one is a little sweet with a little heat! A nice change to wake up your taste buds.
Gruyere Ancient Grains and Kale Egg Bites Recipe
Gruyere, Ancient Grain and Kale Egg Bites

The delicious flavor and texture of Ancient Grains and Kale combined with creamy Gruyere cheese and soft-cooked egg. These bites are an excellent addition on your breakfast to-go menu or on added to your in-house brunch menu.

Trend #4: New Fusion Cuisine

The New Fusion marries what are normally distinct cuisines to produce unexpected, new mash-ups. Americans get more familiar with international flavors and these new combinations can inspire some serious cravings.”


CHEF ROMAN
Corporate Executive Chef

Carne Asada Bibimbap with Fiesta Rice Gojuchang Salsa and Fried Egg Recipe
Carne Asada Bibimbap with Fiesta Rice, Gochujang Salsa and Fried Egg

Tender soy and ginger marinated steak, kimchi, creamy avocado and a cilantro radish salad atop a bed of Cilantro Lime Rice & Fire Roasted Corn Fiesta. This ample bowl checks all the flavor boxes.
Mediterranean Couscous and Red Quinoa Lamb Kofta Bowl Recipe
Mediterranean Couscous, Red Quinoa and Lamb Kofta Bowl

Israeli couscous, red quinoa and vegetables topped with Persian ground lamb kabob, grilled halloumi cheese, lemon-garlic yogurt, and pomegranate seeds.
Kwarma Spinach Manakeesh with Romesco Sauce Recipe
Kawarma and Spinach Manakeesh with Romesco Sauce

Persian flatbread topped with romesco spread, spinach, seasoned minced lamb, chickpeas, feta and Zaatar spice.

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From the blog

Sweet Potato Hash with Hot Italian Sausage Recipe Image
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!
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International Flavors Put Chicken in the Spotlight

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