The food industry requires chefs and restaurateurs to stay on top of ever-changing consumer tastes and unique needs. Today, millennials are making a huge impact on the way Americans eat. No longer are people looking for three square meals a day. Busy lifestyles are forging a “grab-and-go” way of eating with a bigger focus on snacking and eating many small meals every few hours. In fact, a 2013 Hartman survey found that 48 percent of Americans skipped meals at least three times a week, and 63 percent decided what to consume less than an hour before eating. These behaviors are only going to grow.
Keeping this thought in mind, our Sysco team of chefs has already put together our predictions for 2015 food trends. We’re looking ahead and want to give our customers the knowledge they’ll need to stay cutting edge or “frosty,” as I like to say. We’ll be unveiling these trends in the coming months but they stick with the snacking concept including bar food snacks with cool applications, specialty choose-your-own seasonings for fries, micro dessert trios and the next level of street food plus much more that we can’t wait to share with you.
This edition of ChefRef® Foodie Magazine wraps up the end of the year with tons of great ideas for the fall as well as an early holiday preview to help you plan ahead for the busy season. On page 25 we foreshadow the pending snacking trend with some suggestions for incorporating snack foods into your holiday menus. This issue also features a couple more of our standout Sysco customers in the continuation of summer’s “Regional Road Trip,” and we’re very excited to tell you about new and innovative products and services from Sysco throughout the magazine. When you finish reading, don’t forget to stop by our new ChefRefFoodie.com website regularly to stay up to date on more trends, tips, recipes and more!
Cheers and have a flavorful day!
Chef Neil Doherty
Sr. Director of Culinary Development