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1 FOODBYTESJANUARY 2018 | ISSUE 49 | YOUR FREE DATASSENTIAL TREND REPORTIDEAS100 IDEASW ouldn titbegreatifweallhadthebudgetsandtimetot akeatrulycomprehensiveimmersiontouraroun dtheworld?We , ,Datassential sTrendSpottingseriesisheretofillinthegap ,coveringhundredsofoperatorsandthousands offlavors,ingredients,trends,dishes, ,DineAroundtookyouonimmersiontoursofciti eslikeLasVegas,SanFrancisco,andColumbus, OH, ,nottomentionourmostjam-packedissueever CreativeConcepts:Technology& ,ingredients,andconceptsfromNigeria,Isra el,Belgium,Nepal,Jamaica, , worthofproductsanddishes, ,menuinspirations,piecesofsurveydata,ind ustrylessons, ,encompassingthousandsofarticles,allsear chableinourSNAP!

2 Database?If you want to start TrendSpotting, contact DatassentialBusiness Development Manager Susan Cohen at 312-219-6428or and we ll get your team started so you don t miss a single issue released in SMALL SAMPLE OF WHAT S COMING IN 2018:Vacation TownsLouisvilleTorontoCPG PackagingFood Halls Fine DiningCannabisBubble TeaCoffee RubsGochagaruOat MilkCast Iron SkilletsCollagenEgyptNew ZealandGlobal Bar ChainsPersian CuisineSouth Korean CuisineCentral Asian Cuisine2 DATASSENTIAL S FOODBYTES: 2018 IDEAS ISSUEFBB R E A K F A S T61%FREE SNACKSAT RETAIL STORESOF CONSUMERS WANTAmp up your morning dishes with some inspiration from cocktails.

3 In On the Menu: Bloody Maryswe featured dishes like the Mussels in Bloody Mary Broth from Philadelphia s Whetstone Tavern and the Fried Egg Sandwich with bloody maryaioli at San Diego s WichAddiction. How would you translate morning cocktails like mimosas and screwdrivers to breakfast dishes like pancakes and scones?1 Putting an egg on a pizza or burger is an easy way to turn it into a breakfast or brunch option, but also consider mashing up entire egg-based dishes with customer favorites. The Pizza HuevosRancheros at Westies Gastropub in Columbus, OH, tops a flatbread with traditional huevosrancheros ingredients (On the Menu: HuevosRancheros).

4 From frittatas to shakshuka, how can you leverage these egg-based dishes in other formats?2 Operators were going in some adventurous directions with jerky last year. Atlanta s Biltong Bar specializes in the South African jerky made from beef, ostrich, and elk, while Starbucks Seattle Roastery featured a Pepper Nitro Latte with a Jerky Twist (On the Menu: Non-traditional Jerky). 5S N A C K SFood has cachet, which is why coffee shops are showing up in sneaker stores and hospitals are opening up food halls. Think beyond traditional restaurantswhen it comes to opportunities 61% of consumers told us they want to enjoy free snacks while shopping at department and discount stores (Creative Concepts: Retail Restaurants).

5 7 Crunchy baked snacks are a winner with consumers 80% of consumers told us they want baked snacks, the top-scoring snacking trend, and many of them specifically requested more crunchy options when we asked them to create their ultimate snack. It s hard to find health foods that are crunchy, said one. Nuts and seeds add crisp and crunch, said another, which it has to have for me to purchase (Creative Concepts: Retail Snacks).4 Over 60% of consumers are interested in loaded fries(On the Menu: Loaded Fries), but think beyond the traditional cheese or chili options and cross-utilize items already on the menu.

6 Slapfish, the California-based seafood fast casual, tops its Chowder Fries with New England clam chowder and bacon. Both the fries and chowder are already on the menu by combining them they create a premium option that fits the brand identity (Creative Concepts: Seafood Operators). 6 Consumers are looking for functional foods these days, but the functions they desire may differ depending on the occasion or daypart. breakfast foods, for instance, often feature functions like wakes you up or keeps you full throughout the day. Coffee Blenders line of cold brew coffee singles includes function-specific ingredients such as ginseng for cognition, while Sweet Earth s plant-based options help you to Get Focused!

7 And defog your morning brain (Creative Concepts: Retail breakfast Foods). 33 DATASSENTIAL S FOODBYTES: 2018 IDEAS ISSUEFBWe ve said it over and over again foods on sticks score well with consumers. Take inspiration from the concepts where on-the-go food is a must-have amusement parks. Our issue of Creative Concepts: Amusement Parksfeatured a wide range of options on sticks, including fried cheesecake, s mores, mini baguettes, and mini cinnamon rolls, plus an entire stick-focused stand at Knott s Berry Farm called Strictly-on-a-Stick.

8 Meanwhile, sekuwa, or grilled meats on sticks common in Nepalese cuisine, scored in the 86thpercentile with consumers (World Bites: Nepalese Cuisine). 8 Premium versions of classic comfort foods are the best of both worlds. Whitney s Bar & Grille, in Oak Lawn, IL, upgrades corn dogs with its Kobe Mini Corn Dogs fried in duck fat and served with whole grain mustard aioli and sriracha chili sauce (On the Menu: Corn Dogs). What other state fair favorites could you upgrade? Funnel cakes? Lemon shake-ups? Caramel apples?94 DATASSENTIAL S FOODBYTES: 2018 IDEAS ISSUEFBU pdate a classic with on-trend healthy ingredients.

9 The All Kail, Caesar Salad at Choices Caf in Miami swaps romaine for kale and tops the whole thing with sprouted grain croutons (On the Menu: Sprouted Grains).11 Can you take one trending preparation and apply it to another dish? In March we covered elote, or Mexican-style street corn (On the Menu: Elote), which was being adapted for elote-style cauliflower and brussels sprouts, while Chicago s Caf Selmarieoffers up a Beet CapreseSalad (On the Menu: Caprese). 12H E A L T H Y & P L A N T F O R W A R DTo successfully reach meat-eaters who are looking to add more plant-based foods to their diet, you ll have to make sure your veggie-forward options look at least as appealing as the steaks and burgers.

10 Over-the-top crudit platters, like the board at Chicago s Clever Rabbit (above), rival charcuterie boards in color and variety (TIPS: Crudit ). 13 When it comes to produce, imperfection is in. UgliesPotato Chips proudly call out that their chips are made from rejected potatoes (Creative Concepts: Retail Snacks), No Name Naturally Imperfect bags of fruit are showing up in the frozen food aisle (Creative Concepts: Frozen Foods), while Imperfect Produce is delivering ugly produce directly to consumers in markets across the country (TIPS: Next-level CSAs).