2014 Food Trends
In 2013, consumers saw sriracha, kale, and quinoa dominating restaurant menus on the healthy scene. In the indulgent corner, the introduction of the popular croissant-doughnut fused pastry known as the ‘cronut’ became the most talked about dessert item in culinary trends.
What food trends will drive the restaurant industry in 2014, and how can ACP products support those trends? There are several trends which lend themselves well to food prepared in ACP cooking platforms.
According to the National Restaurant Association survey, here are the top culinary trends which are likely to show up in 2014 restaurant menus:
1. Locally sourced meats and seafood
- ACP high speed combination ovens are ideal for baking fish and seafood: pre-breaded filets for quick service restaurants, grilled and baked delicate seafood for high end restaurants.
2. Locally grown produce
- The RC, HDC and RFS ovens (1700 watts or higher) double as steamers to correctly steam produce to a tender-crisp texture quickly without water lines, and high power usage from restaurant steamers. The XpressTM line can grill and roast vegetables consistently cooked, with our GR10 Panini accessory or a standard ¼ sheet pan.
3. Environmental sustainability
According to Energy Star, commercial microwave ovens use up to 80% less energy than conventional ovens. All ACP microwave ovens use less than 75¢ of energy per day*:
- 1000 watt models (RMS and RCS): 25¢/day
- 1200 watt models (RFS and HDC): 30¢/day
- 1700/1800 watt models (RFS, HDC and RC): 50¢/day
- 2100/2200 watt models (HDC and RC): 53¢/day
- 2400 watt models (On Cue™): 61¢/day
- 3000 watt models (RC30S2): 73¢/day
Energy Costs: $0.10 kWh*
Cooking Time: 100 Minutes
Cook Cycles/Day: 100
Typical Cook Time: 1 minute
4. Healthful kids’ meals
- The RC series is ideal for replacing steamers in schools and institutions. The spacious cavity holds two ½ sized Cambro pans to allow batch cooking of multiple items at once.
- Xpress™ ovens cook chicken fingers and fries without frying oil, heat macaroni and cheese or pizza and exceed the required speed of service times in most restaurants.
5. Gluten-free cuisine
Supporting local suppliers is a high priority for restaurants to ensure the freshest ingredients. Some chefs are now planting gardens and built farms for fresh and convenient ingredients near their restaurants. It’s farm to fork, at one location.
Other food trends shown to be on the “what’s hot” list include:
1. Vegetarian appetizers (especially featuring cauliflower)
2. Non-traditional fish (Branzino – a Mediterranean Sea Bass – Arctic char – an Alaskan white fish)
3. Hybrid/mini desserts
4. Tea as an ingredient
5. Upscale comfort foods
ACP offers a product line that provides the correct equipment to cook a variety of trending items:
- Roasting vegetable medley in the Jetwave™
- Boiling rice, pasta or quinoa as a side dish in the RC series
- Baking a center of the plate seafood item in the Jetwave™
- Baking mini cupcakes in the MXP
Food trends seem to be getting healthier. ACP ovens are designed to inspire our customers to create healthy, on trend choices for restaurant patrons.