Breaking into the trend with easy-to-execute ideas
Author: Charlie Baggs
Diane Kochiles points to Greek cuisine’s natural affinity with the plant-based movement. Here, she easily transforms keftedes (meat patties or balls) into Carrot Keftedes with cumin and graviera cheese, served with a dollop of tzatziki. Photo credit: Vasilis Stenos By Charlie BaggsJanuary 14, 2022 You can wrap almost anything in phyllo dough to create a modern Greek menu concept. It’s so versatile and adds that wonderful flaky texture. Try a roasted Greek chicken and potatoes rolled in phyllo and served with a lemon or tzatziki sauce. The presence of feta...
Chica taps into trending birria builds with its Wagyu Quesa-Birria Empanadas, served with a guajillo consommé. Photo credit: 50 Eggs Hospitality Group By Charlie BaggsJanuary 14, 2022 Today’s consumers are looking for convenient food options that are packed with flavor. Hand pies deliver a diversity in fillings and pastry doughs that offer an easy and affordable way for them to experience trending cultural cuisines. Elevate the experience by answering the desire for personalization. A choose-your-style mini-pie promotion could be interesting. Provide a selection of components and apply a speed-scratch prep approach that projects likely...
A primer on ingredients from this rich food culture
Charlie Baggs’s talks about his NRA 2018 Show roadmap and what trends he foresees for 2018