It’s a new year, and with a blank calendar spreading out before us, it’s tempting and thrilling to want to jump into something new. However, though 2021 is behind us, a sense of uncertainty has followed us into 2022, and, right now, businesses are hearing , yet again more potential COVID-related changes. Like the past two years, it seems that this year, at least to start, will move on a month-by-month (and sometimes, even week-by-week) basis.
But that doesn’t mean there aren’t exciting new ventures available. When circumstances seem out of your own control, it’s best to look for something within your power—and that is one of the reasons our restaurant consultants like to follow culinary trends. Running a restaurant is a business, but it is also an art and a passion for flavor.
This year, according to Nation’s Restaurant News (NRN), there are some new spices showing up on plates. New spices mean new flavor profiles, and so it’s time to get creative! Consumer trends show an increase in Tajín, a Mexican seasoning with “a bright, citrusy taste with a subtle chile flavor,” and a subtle, manageable “kick”. NRN states, “Market research firm Datassential reports that Tajín is mentioned by name on 2.6% of U.S. menus, but that’s up by 348% over the past four years.”
Chefs are loving this seasoning for salads, entrees, and cocktails alike, and the NRN article above includes a slideshow of recipe ideas.
Experimenting with trending flavors is a great way to attract new guests and excite old guests; and it also does wonders for your restaurant business, internally. Something new and creative can infuse your team with energy. Richard Weil, principal and owner of National Restaurant Consultants, notes, “Positioning fun and creative new flavors can differentiate your restaurant from the competition, and, most importantly, create excitement for guests and staff!” He adds, “With the staffing challenges we currently face, provide the excitement with fun and innovative new flavors.”