Food Service Promos Blog

Food Service Promos Blog

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food plate restaurant eatingSummer has arrived! It’s time for decorative patios; fruity, slushy cocktails; smoky grills; and dogs and burgers. And seafood!

Referring to a wide array of marine edibles, seafood has play and integral role in nearly every culture’s dining tradition. Not only that, the global seafood market is predicted to reach $155 billion by 2023, according to Statista.

Additionally, 72% of consumers view seafood as important to their health. Of the same consumers, over 80% are willing to pay more for seafood that is certified as responsibly sourced (RegalSprings.com).

From swordfish, shark, octopus, and eel to snails, mussels, lobster, and crabs, this summer is gearing up to offer plenty of seafood trends.

Now that we’re on the cusp of the first day of summer, which is Thursday, June 21st (in the Northern Hemisphere), what are you doing to “wow” your diners? Have you already tweaked your menu OR are you in the process?

In any case, below are a few seafood trends to consider as summer rushes upon us.

#1 - Seafood boils are known to be in certain areas of the U.S., but that is no longer. This summer, seafood boils could be a fan favorite. As a restaurant, it’s your time to show off your seafood-variety chops. A great summer go-to, don’t feel confined to the typical corn, potatoes, shrimp, and crawfish – don’t be afraid to experiment other vegetables, shellfish, and fish.

#2 - Wild-caught fish and seafood continues to out shadow the once popular farm-raised. When it comes to purchasing seafood, 70% of consumers say their decision is heavily based on knowing where and how their seafood was sourced (RegalSprings.com). Our advice, know your audience – if the demand for wild-caught items is there, don’t ignore it.

#3 - Seafood and cheese make a perfect marriage. Yes, combining the right kind of cheese with the right kind of seafood is daring and remains a slight taboo. The key is to remember that you still want the delicate flavor of the seafood to shine through; all while the cheese balances the dish. KP Scallop Sensations Biscuit Sandwich 1190x542

#4 - Along with adding cheese to a few dishes, fruit will also awaken the palates of your seafood-loving customers. Just think – pineapples, passion fruit, mangoes, or guava infused with clams, halibut, shark, or shrimp.

#5 - Storytelling will be your friend. Consumers care about their food – how it was raised, which provides a huge opportunity to hook your customers through teaching. Highlight the stories of your seafood suppliers; ensure that your servers are well-versed on the seafood selections on your menu. This will help them answer questions and address the concerns of your customers. Take the initiative and share stories of how you sourced the seafood on the menu or your practices once inside your restaurant.

Don’t let the summer slip by without acknowledging some or all of these trends. And be sure to grab out latest King & Prince rebate to jumpstart your summer with seafood.

Head over to FoodservicePromos.com to download and take advantage of offer. Simply login to your FSP account (or create a FREE account) to save up to $500 on King & Prince’s broad seafood portfolio.

This offer ends August 31, 2018 (must be postmarked by September 30, 2018).

To stay up-to-date on our latest rebates, special offers, and blog posts, subscribe to our newsletter and remember to add FoodservicePromos.com to your bookmarks.

Wednesday, 30 May 2018 11:12

The Excitement Surrounding Brie

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brie spring image 500x333Named for the region in north-central France where it was first created, Brie is said to be cheese royalty. 

With its rich and velvety texture, buttery-soft interior that oozes at the peak of ripeness, and its edible white rind, Brie is becoming ever so popular, especially in America - this trend has also spread to fresh cheeses like feta and ricotta, and ripened cheese like camembert. 

According to Foodservice Director, “Americans are getting a little more adventurous in their purchasing and we are seeing a huge increase in demand for soft cheese.” That said, Brie is showing up in fine dining restaurants, quick service restaurants, and in homes. 

From utilizing Brie on croissants and fruit skewers to pizzas, sliders, and galettes, a variety of Brie selections are found on breakfast, lunch, dinner, and appetizer menus. Not to mention, dessert menus.

In fact, Brie has seen a 5% increase on QSR menus, from 2016 to 2017, per Datassentials latest report. 

Additionally, more and more home cooks are exploring the use of Brie, aside from serving it at stuffy dinner parties and brunches. No longer does Brie have to be pigeonholed to a specific use; experimentation is allowed and encouraged! 

Speaking of exploring, we have a few favorites that we’d love to share with you.

Now that warm temps are here, it’s time to entertain. Spring and summer are made to hang out with family and friends, while enjoying good food. Below are a few videos that may pique your interest, as well as your excite your palate.

This is a great time to head over to Foodservice Promos and grab our latest Président® Brie rebate. Save up to $500 on eligible Président® cheeses now through June 30th. Simply log into your Foodservice Promos account (or sign up for FREE) and download the featured, money-saving rebate. This OFFER MUST BE postmarked by July 31, 2018.

To stay up-to-date on our latest rebates, special offers, and blog posts, subscribe to our newsletter and remember to add FoodservicePromos.com to your bookmarks.

Monday, 07 May 2018 12:38

Potato, Patato with Idahoan®

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blur close up cooked 162971From French fries and scalloped to mashed and alcoholic beverages, potatoes are the most important vegetable crops in the world. They’re packed with tons of nutrients, including potassium, Vit. C, Vit. B6, phosphorus, manganese, and more.

Grown in over 100 countries around the world, potatoes are native to the Peruvian-Bolivian Andes, as well as the fourth largest crop in the world, after corn, wheat, and rice. The potato is considered a vegetable and belongs to the nightshade family - the same family that eggplants, tomatoes, tomatillos, and peppers belong to.

Interestingly, there are nearly 5000 cultivated varieties of potatoes worldwide, and about 200 wild species and subspecies, many of which can be cross-bred with cultivated varieties. That said, potatoes are extremely diverse.

In Latin America, potatoes are used in a wide-range of notable dishes - ocopa, papa seca, papa rellena, milcaos, and chapaleles.

In Europe, there are several traditional and popular dishes in which potatoes are highlighted - ‘fish and chips, the tattie scone, colcannon, and cepelinai.

In North America, it is typical to see French fries and hash browns on menus. Other favorites include baked potatoes topped with cheddar cheese, sour cream, and chives; boiled potatoes; mashed potatoes; and potato cakes.

Further in North America, the United States in particular, Idaho potatoes are the go-to potatoes. With close to 13 billion pounds of Idaho potatoes being harvested yearly, 9 out of 10 Americans associate potatoes with Idaho in comparison to any other state. Due to the mountain-fed irrigation, rich volcanic soil, and the warm growing season, Idaho potatoes have a unique texture and taste, and come in four varieties - Russet, Red, Gold, and Fingerling. close up food harvest 144248

If you’re ready to serve up a helping of potatoes in your establishment, look no further for savings. Head over to FoodservicePromos.com and grab our latest Idahoan® rebate.

Save up to $400 on select Idahoan products, including Idahoan® REAL Au Gratin Potatoes, Idahoan® Buttery Homestyle® Mashed Potatoes, and Idahoan® Signature Mashed Potatoes.

To take advantage of this valuable offer, log into your Foodservice Promos account at FoodservicePromos.com (or sign up for FREE) to access the download.

This OFFER ENDS May 31, 2018 (must be postmarked by June 30, 2018).

To stay up-to-date on our latest rebates, special offers, and blog posts, subscribe to our newsletter and remember to add FoodservicePromos.com to your bookmarks.

Monday, 23 April 2018 09:37

Brie for Breakfast?

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pres spring1In France, brie is considered a breakfast cheese, and is most often served on fresh baked bread or a croissant.

In the US, brie is used in breakfast dishes too, but less often. Here you’ll find brie commonly used on sandwiches. Over 30% of brie’s usage is in hot or cold sandwiches, while 6% is used on a fan-favorite - the burger, according to Datassentials, MenuTrends 2017.

Brie is used about 15% of the time on appetizer menus, most commonly, as a baked or grilled brie. Other brie-laced, delicious options on menus are omelets, pizza, and cheese plates

Brie is one of the most renowned French cheeses in the world, packed with intense flavor and is extremely versatile, especially those crafted by Président®. With its bloomy rind, soft-ripened texture, and mild to fruity flavor, it can be paired with various fruits, crackers, charcuterie, or even nuts. 

If all of this has gotten you in the mood to experiment with some new items on your menu, check out two of our favorite Président® Brie recipes below. Both are as delicious as they are easy to create.

Brie, Ham, & Fig Sandwich

Ingredients

4 slices Sourdough Bread, toasted

4 tbsp. Fig Preserves

1/2 lb. Cooked Ham, thinly sliced

1/2 lb. Brie, thinly sliced

Arugula leaves for garnish

Directions

Spread 1 tablespoon of fig preserves on each piece of toasted sourdough bread. 

Distribute ham and Brie evenly among sandwiches. 

Melt Brie slightly under broiler for 2–3 minutes. 

Serve garnished with Arugula leaves. 

Grilled Brie with Saba & Plum

Brie Sandwich Closeup 72DPI

Ingredients

1-8 oz. package Président® Brie Round

4 whole thyme sprigs chopped

2 whole shallots cut in half

1 whole clove, garlic

1 whole plum sliced

1/4 cup Saba vinaigrette for drizzling

1/4 cup Olive oil for drizzling

1 tsp. black pepper

1 tsp. salt

1 whole baguette cut into ¼, inch, thick slices

Directions

Grill Brie on medium heat for 3 minutes on each side.

Place Brie in cast iron pan.

Top with garlic and plum slices. Drizzle olive oil and saba on top. Add pinch of black pepper and salt.

Bake in oven at 450 °F for 10 -12 minutes.

Serve with grilled bread.

Now is a great time to use Président® Brie cheeses by using their NEW money-saving rebate. Save up to $500 on eligible Président® cheeses now through June 30th.

Simply log into your Foodservice Promos account (or sign up for FREE) and download the featured Président® Brie rebate, worth up to $500. 

This OFFER MUST BE postmarked by July 31, 2018.

To stay up-to-date on our latest rebates, special offers, and blog posts, subscribe to our newsletter and remember to add FoodservicePromos.com to your bookmarks.

During Lent, may restaurants likely experienced increased sales due to seafood selections. Now that the Easter holiday has come and gone, things may look a bit dim, but they don’t have to.

krabbycake pita 1192x542

Just because Lent has ended does not mean people have stopped liking seafood. With many varieties of fish and shellfish readily available, as well as vast flavors, seasonings and preparation styles that suit any palate, people continue seeking seafood options when they dine out.

Therefore, keep seafood top of mind all year long!

Below are a few suggestions to help you keep diners interested in seafood beyond any holiday or observance.

  • Make seafood part of your menu story: Make your diners feel like they cannot get the same entrees anywhere else. Achieve this by printing special inserts for your seafood creations and promotions. Or, if permissible, experiment with descriptions, ingredients, and pricing on existing menus.
  • Keep seafood special: Why stop offering specials after the Lent observance? Stick with the highest grossing entrees during Lent or consider new varieties to increase curiosity. To create urgency, offer weekly specials or LTO (limited time offers).
  • Play up the health benefits: Fish is an extremely healthy protein alternative. It’s a great choice for diners looking to decrease saturated fats in their diets, as well as cut calories. Further, it’s loaded with vitamins and minerals such as omega-3 fatty acids, as well. On your advertisements and through marketing, make a point to push the nutritional aspects.
  • Take advantage of the versatility of fish and shellfish: From grilling to poaching, fish and shellfish can be prepared in so many ways. Additionally, it can also be presented almost anywhere on the menu, from salads and sandwiches to appetizers and sides.

Crispy Southern Flounder 075711 1192x542Seafood is simply delicious. Don’t be afraid to experiment, as there are many varieties of fish and shellfish to choose from. Keep the momentum going from the Lent holiday and tempt your diners with new and exciting seafood dishes.

Now go and get started!

Head over to FoodservicePromos.com to download and take advantage of our latest King & Prince rebate offer. Simply login to your FSP account (or create a FREE account) to save up to $750 on King & Prince’s broad seafood portfolio.

This offer ends April 30, 2018 (must be postmarked by May 31, 2018).

To stay up-to-date on our latest rebates, special offers, and blog posts, subscribe to our newsletter and remember to add FoodservicePromos.com to your bookmarks.

Thursday, 29 March 2018 15:40

King & Prince Seafood and Accompanying Herbs

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creolenachosFish and seafood, although they are one of the healthiest, high quality protein alternatives on the planet, are sometimes known for their bland taste.

Aside from the so-called bland flavor, incorporating fish into your diet is linked to lowered blood pressure and triglyceride levels, according to the American Heart Association. It’s low in saturated fats and total calories, and packed with necessary vitamins and minerals such as omega-3 fatty acids.

In addition to the health benefits offered by both fish and seafood, they can be prepared in various ways.

From poaching and grilling to baking and frying, the “protein of the sea” allows chefs, professional and home, to experiment. Some even use curing, pickling, and smoking techniques to preserve seafood, as well as offer their diners something different.

Along with varied cooking methods, numerous herbs and spices lend to fish and seafood, as well. Below are the top six herbs that will enhance, not overpower the seafood’s delicate natural flavor.

  • Basil - available in many varieties, this herb is a great accompaniment to fish and seafood.
  • Chives - offering a mild onion flavor, chives can elevate sauces and marinades that might be used in fish or seafood dishes.
  • Dill - the most basic herbal pairing, dill is the perfect herb that works well with most white fish.
  • Parsely - a classic seafood pairing, whether in a sauce or used as a garnish.
  • Marjoram - a delicate herb, marjoram tastes similar taste to oregano, but with a milder flavor.
  • Garlic - a member of the onion family, garlic is available fresh, dried, and ground. It has a spicy taste and pungent aroma that is perfect for flavoring fish and seafood. It can also be used in sauces and marinades.tempuratacos

Now that you’re aware of cooking and seasoning techniques, it’s time to get your hands on some seafood.

Head over to FoodservicePromos.com to download and take advantage of our latest King & Prince rebate offer. Simply login to your FSP account (or create a FREE account) to save up to $750 on King & Prince’s broad seafood portfolio.

This offer ends April 30, 2018 (must be postmarked by May 31, 2018).

To stay up-to-date on our latest rebates, special offers, and blog posts, subscribe to our newsletter and remember to add FoodservicePromos.com to your bookmarks.

kp lent 2018 recipe web images 1192x542 lobster toastSpring is just around the corner, which means it’s time to clean house!

In other words, it’s time to re-evaluate your menu, omit low-selling items, and replace them with new and exciting dishes.

With consumers being more health-conscious than ever before, perhaps you should consider protein alternatives such as fish and seafood. Especially during the month of March, as many are observing Lent.

Some interesting stats that may drive your decision include (King & Prince Seafood, All Aboard Lent whitepaper, 2018):

  • 63% of consumers consider seafood to be healthier
  • 65% of consumers eat seafood at least occasionally
  • 30k social media posts feature seafood in March, at the start of lent

Given those numbers, it’s only one thing to do - seize the opportunity.

Attract new diners and "wow" your regulars by menuing healthful, flavorful seafood items. This will not only boost your revenue, you will win over consumers seeking flavorful, nutritional meals.

Below, you will find a few tips to help you lure diners using the “protein of the sea” - seafood.

Create Excitement

Offer limited time promotions and incentives to encourage health-conscious diners to visit your establishment, and try your new seafood entrees. Another strategic way to create buzz is to involve your regulars - create a survey allowing them to offer their input on new seafood menu options. Make them feel like they are a part of your restaurant family.

Innovation Is Key

kp lent 2018 recipe web images 1192x542 pan cod

Think culinary mash-ups. Pair various ingredients to create palate-stimulating flavors and textures. Take a simple, familiar dish, one that your diners are comfortable with, then add seafood and a little twist.

Variety and Experimentation

There is a plethora of seafood choices to experiment with - salmon, shrimp, clams, mussels, crab…and the list goes on and on. While those mentioned are very common, why not incite adventure? Take things a step further and choose unfamiliar fish and seafood to capture the attention of your diners.

Tell All

With the heightened urge “to know”, consumers are curious about their food - the backstory, where it came from, how it was raised, and any health benefits. Become well-versed about the foods you serve, and share that knowledge with your diners.

In hopes these tips will help you increase traffic and sales, the bottom line is this - the goal is to create great-tasting food to keep your diners happy, old and new.

That said, head over to FoodservicePromos.com to download and take advantage of our latest King & Prince rebate offer. Simply login to your FSP account (or create a FREE account) to save up to $750 on King & Prince’s broad seafood portfolio.

This offer ends April 30, 2018 (must be postmarked by May 31, 2018).

To stay up-to-date on our latest rebates, special offers, and blog posts, subscribe to our newsletter and remember to add FoodservicePromos.com to your bookmarks.

kp lent 2018 recipe web images 1192x542 krabbycake saladTechnically lasting 46 days, Lent is just around the corner, beginning February 14, this year.

While Lent is still a mystery to many, it’s one of the greatest and most solemn periods of fasting, from both food and festivities, on the Christian church’s calendar.

It’s a season of preparation and reflection, all leading up to the celebration of Christianity’s greatest feast day - Easter.

People who observe Lent break their fast on Sunday and celebrate the feast. Although people observe Lent in various ways, most commonly people abstain from meat and meat products, and opt for seafood - fish and fish products.

There are several religious and historically related reasons why observers eat fish during Lent, but let’s focus on its nutritional aspects and versatility.

Fish is a great high-quality protein alternative, packed with vitamins and minerals. Moreover, it’s low in saturated fats and in total calories. Additionally, fish can be prepared in a number of ways including, but not limited to, poaching, grilling, frying, baking, and even uncooked. It can be cured by pickling, smoking, andkp lent 2018 recipe web images 1192x542 tempura shrimp marinating.

As we typically do, we’re encouraging all of you restaurant owners and chefs to consider tweaking your menu, just a little.

We have an awesome rebate offer from one of the largest seafood companies in the United States - King & Prince Seafood, that’s perfect for the Lenten season. From Haddock filets to seafood crab cakes, Lent-observing diners will be on the lookout for seafood alternatives, and you should be prepared to accommodate them.

With that said, head over to FoodservicePromos.com to download and take advantage of our latest King & Prince rebate offer. Simply login to your FSP account (or create a FREE account) to save up to $750 on King & Prince’s broad seafood portfolio.

This offer ends April 30, 2018 (must be postmarked by May 31, 2018).

To stay up-to-date on our latest rebates, special offers, and blog posts, subscribe to our newsletter and remember to add FoodservicePromos.com to your bookmarks.

kp1It’s time to discuss a few seafood trends we’re likely to see this year, as we have a new and exciting King & Prince promotion to share with you! But first, a little background.

Seafood, otherwise known as the “protein of the sea”, is deliciously healthy, versatile, and a great addition to any menu. It provides rich vitamins, minerals, and omega-3 fatty acids, serves as a high-quality protein alternative, and it’s low in saturated fats.

What’s more, seafood ranked as the top-growth center-of-plate option, beating out chicken, pork, ground beef, and turkey in 2017.

As for American diners, 62% consume seafood in a causal dining restaurant at least once a month, while 36% are completely satisfied with seafood options in U.S. casual dining chains. (Source: Statista: U.S Seafood Industry - Statistics & Facts) 

What does that say about seafood?

It says two things: 1) seafood is and remains a favored dining selection and 2) it has the potential to add a new dimension to your guests’ dining experience (while also boosting profits).

With that said, let’s take a look at a few 2018 trends (Datassential: Seafood Keynote report via SeafoodSource), some of which are non-traditional.

  1. Adventurous palates: While tuna and salmon continue the top most wanted list, consumers are ready to spread their wings and fly beyond their comfort zone. Restaurant operators are encouraged to offer dishes that host unfamiliar species of fish and shellfish.
  2. Versatility leads the mornings: Seafood is finding its way onto our breakfast and brunch plates. It’s so versatile, you will likely see it replace sausage and bacon in some faved dishes. For instance, salmon may be used in a frittata or scallops may be featured, instead of bacon, on a “scallop, egg, and cheese biscuit”.
  3. Slight growth: Midscale and casual restaurants are seeing a spike in the demand for seafood. According to Datassential, fish penetration rose 2% at casual restaurants and 1% at midscale eateries.kp2
  4. Supplier dependability: When it comes to researching sustainability practices, the numbers are surprisingly down. With sustainability being of tremendous concern, Datassential found that only 16% of consumers and 21% of restaurant operators consult sustainability guidelines before purchasing seafood. Could the drop in numbers be indicative of both parties relying on the supplier to have sustainable practices?
  5. Fresh to frozen: Nearly half of restaurant operators freeze their fresh fish shipments. It may seem counterintuitive, given that fresh seafood is preferred, but freezing seafood directly after harvest at ultra-low temperatures preserve its fresh-caught taste, texture, and nutrients. Seafood Keynote report also acknowledges that freezing may be the result of “difficulty of planning seafood purchases that match customer demand”.

2018 has just begun. Make the most of it by getting your diners excited about seafood. Jump out of your comfort zone and create a random, non-traditional seafood entree.

There’s no better time than the present to do so. We have an awesome rebate offer from one of the largest seafood companies in the U.S. – King & Prince Seafood.

Save up to $750 on King & Prince’s broad seafood portfolio, including but not limited to, shrimp, fish and other seafood products. To download this offer, login to your FoodservicePromos.com account or sign up for FREE. This offer ends April 30, 2018 (must be postmarked by May 31, 2018).

And remember, login to your FoodservicePromos.com account (or create one for FREE) to get the latest rebates, special offers, and blog posts. Also, feel free to subscribe to our newsletter and add FoodservicePromos.com to your bookmarks.

NRAHow many of you remember some of the major food trends from last year?

We couldn’t get enough of heirloom fruits and vegetables, not to mention house-made charcuterie boards and artisan cheeses. Remember the house-made sausage craze?

Oh, and let’s not forget the delicious savory desserts that forced us to intentionally save room for indulgence.

Food in 2017 made a great run, but those trends are slipping away to make room for new flavors and concepts.

From hot, new food trends like house-made condiments to exciting food concepts such as farm and estate-branded food items, 2018 is shaping up to be a great year for the culinary world, as well as foodies and even children.

The National Restaurant Association surveyed 700 American Culinary Federation chefs to get a sneak peek of what restaurants and foodservice professionals can expect this year.

There are 161 food trends that have the ability to increase your sales, in addition to creating buzz about your establishment. Out of the hundreds highlighted, here are the top 10 (Source: What’s Hot: Top 10 foods for 2018, December 2017):

  1. Ethnic spices – Curry, peri peri, ras el hanout, shichimi, and harissa are some of the tastes and flavors in demand.
  2. New cuts of meat – Chef’s will likely be using inexpensive cuts of meat that are packed with flavor and are grill-friendly. These cuts include, shoulder tender, Vegas strip and a Merlot cut.
  3. Authentic-ethnic cuisine – 2018 will bring the exploration of global cuisine and ethnic foods.
  4. House-made condiments – Consumers’ may see their food topped with condiments such as malt vinegar aioli and other inspired combinations.
    spices 448
  5. Uncommon herbs – Chefs are gearing up to expose their patrons to herbs such as, lovage, lemon balm, and papalo.
  6. Street food-inspired dishes – Be on the look out for tempura, kabobs, dumplings, and pupusas.
  7. Vegetable carb substitutes – Food items like cauliflower rice and zucchini spaghetti are an example of what’s to come – low-carb vegetable substitutes for bread, rice, and pasta.
  8. Ethnic-inspired breakfast foods – Breakfast menus may be tweaked to include such ethnic offerings as, chorizo scrambled eggs and breakfast burritos.
  9. Nutritious kids’ meals – Parents can look forward to choosing more nutritious foods and dishes that are inclusive of whole grains, fruits, and vegetables.
  10. Sustainable seafood – This has been a growing trend over the last few years, and continues into 2018. 

For an in-depth look 2018’s food trends, concepts, and categories, click here for National Restaurant Association’s culinary forecast.

And remember, login to your FoodservicePromos.com account (or create one for FREE) to get the latest rebates, special offers, and blog posts. Also, feel free to subscribe to our newsletter and add FoodservicePromos.comto your bookmarks.