For restaurants, 2021 saw dine-in service return, but only in fits and starts. Hampered by the pandemic, inflation, and even unpredictable weather around the country, operators have had an interesting set of challenges. With the ever-increasing trend of delivery and takeout, as well as customers’ desires for adventure through global flavors on menus, it may seem an impossible task to tackle both with a simplified menu and fewer SKUs. In this newsletter, we’ll highlight some surefire ways to thrill off-premises customers with novel flavors while keeping SKUs to a minimum.
What are the most popular foods that consumers are getting delivered, and how can the global flavors trend be worked into your menu? As of June 2021, many on the list are comfort food favorites, which may be attributed to continued uncertainty about the pandemic. But what they all have in common is how easy it is to incorporate authentic global flavor into each one, using any of Lee Kum Kee’s versatile sauces.
Fried chicken is a blank canvas for any flavor profile. Offer ready-to-use Black Pepper Sauce (mixed with mayo as a black pepper aioli), Teriyaki Sauce, or Sauce for Orange Chicken as sweet-savory-spicy dips.
An indisputable favorite, but make it global with the sauce of your choice, such as Teriyaki Sauce or Sriracha Mayo, tried-and-true global favorites.
Our Chiu Chow Style Chili Oil makes a mean mac and cheese.
Meatless burger sales are up a whopping 291% this year, and there’s no better way to jazz up the flavor than by adding Black Pepper Sauce to the mix or brushing it over the patty as a glaze.
Your menu has endless fusion-style options using Char Siu Sauce (Chinese BBQ Sauce) as a glaze for pulled pork stuffed inside a burrito, or Hoisin Sauce as a sweet meets umami sauce for duck tacos.
1Technomic’s 2020 Flavors to Watch.
2Technomic’s 2020 Ethnic Food & Beverage Consumer Trend Report.
3Mintel Foodservice Trends 2018.
4Restaurant Business, Takeout Ruled in 2020, and It’s Likely to Continue, 2021.
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