2015 Food Trend Report

Posted by Brandi Wilkins on Wed, Aug 05, 2015 @ 09:08 AM

 

The noteworthy trends in the 2015 Food Trend Report presented by Burke Fully Cooked Meats range from macro trends to specific trending ingredients. One trend that seems to have so many individuals in the food industry talking is how to get the attention and approval from the generation of Millennials. According to Techonomics trend report, Millennials are expected to spend more money than their parents and the rest of the baby-boomer population by 2017.

Our 2015 trends pull from different inspirations and reports, but the overarching trends are inspired by health, social media sharing, trendy ingredients, ethnic cuisines and simple/clean ingredients. So those cruciferous vegetables, such as kale and brussel sprouts, are no longer considered dreaded vegetables your grandma used to serve, but now they are found on inspiring dishes that wake up your palate and leave your customers wanting more.

 

 Try some of these menu ideas which incorporate trends mentioned in our 2015 Food Trend Report

 

2015 Trend Inspired Menu Ideas:

RusticoItaliano5

Rustica Italiano: Pizza crust topped with a traditional pizza sauce, mozzarella cheese, Italian Sausage, diced tomatoes, kale and goat cheese.

 

Trends include: premium cheeses, cruciferous vegetables adding a bitter new taste









quick_start_quinoa-1Quick-Start Quinoa: Protein-packed quinoa bowl with Maple Flavored Breakfast Sausage, diced granny smith apple pieces, feta cheese crumbles, dried cranberries and a sprinkle of cinnamon. 

Trends include: Better for you options and contrasting flavors 








RomanSpecial_2

Roman Special: Pizza crust drizzled with olive oil and a balsamic glaze and topped with mozzarella cheese, caramelized onions, Chicken Sausage with Parmesan and Sun-dried Tomatoes, roasted red peppers and finished off with another drizzle of balsamic glaze.
Trends include: Balsamic glaze, Artisan toppings and chicken sausage. 








To download our 2015 Trend Report click the download button below! Tell us what trend you find most intriguing in the comments below!

Download Your 2015 Trends Piece Today!

 

Tags: 2015 Trends

Spice Up Your Menu with Chorizo

Posted by Brandi Wilkins on Mon, Aug 03, 2015 @ 10:08 AM

Our cuisine is influenced from cultures from around the globe, providing nearly limitless options when it comes to dining away from home.  Hispanic influenced dishes are among the most popular ethnic cuisines.Traditional hispanic cuisine bring flavor profiles originating from chile peppers, cumin, garlic, and many more spices. Incorporating chorizo into your menu is guaranteed to bring zesty Hispanic flavors to consumers looking for ethnic fusion food choices. 

ChorizoManchego
 

Millenials are looking for a dining experience that excites and something worth talking about; and this product is it. Adding chorizo to popular traditional Mexican dishes such as tacos and quesadillas will provide ease to your work flow by having Mexican infused flavors incorporated into a quality, fully cooked meat product. Non-traditional Mexican dishes would also be a great way to enhance the bold Hispanic flavors, and add a greater depth of flavor profiles. HAND-PINCHED STYLE® Chorizo Sausage is the perfect ingredient to use when creating innovative appetizers and entrées. Check out how to mix contrasting flavor profiles at the fresh menu ideas below.

Stuffed Avocados: Grilled avocado halves filled with Chorizo Sausage, queso fresco, tomatoes, black beans and topped with a cilantro lime vinaigrette

Eazo Chorizo Queso Dip: Simple, but irresistible dip—warm, melted queso blanco loaded with chopped green onions, pico de gallo and Chorizo Sausage.

Chorizo Cheese Dates: Plump dates with their caramel-like flavors filled with creamy, nutty blue cheese and Chorizo Sausage then warmed in the oven until the cheese is soft and smooth.

Chorizo Manchego, Avocado Pizza: Chorizo Sausage, tomatoes, red peppers, mozzarella and Manchego cheese on an olive oil brushed crust; topped with cilantro and avocados.

Request a sample today!

Seasoned Beef Crumbles: The Possibilites are Endless

Posted by Brandi Wilkins on Tue, Jul 21, 2015 @ 13:07 PM

Burke Seasoned Beef Crumbles is one of the most versatile fully cooked meat ingredients offered to prepared food manufacturers today. The authentic beef flavor marries well with a wide range of flavor profiles and cuisines giving you the option to utilize the full potential of this topping in many different product lines. This topping is great for pizzas but can also be utilized in anything from soups to appetizers and everything in-between. 

Additionally, Burke fully cooked Seasoned Beef Crumbles are IQF, or individually quick frozen, which means each crumble is frozen instead of bulk frozen, allowing for free flowing product during your manufacturing process. Our Seasoned Beef Crumbles also contain a proprietary blend of natural antioxidants for the freshest product possible. 

The following menu ideas are some fresh ways to incorporate Seasoned Beef Crumbles into your new frozen prepared food concepts.

 

New concepts featuring Seasoned Beef Crumbles for prepared food manufacturers:

savory_beef_topping_sticky_buns

Savory Sticky Buns: Seasoned Beef Crumbles accompanied by onions, mushrooms, spinach, cinnamon, sage, and garlic powder. All combined and rolled into cut pizza dough strips. Drizzled with jalapeño pepper jelly and cream cheese.

 

 

 
mediterranean_quiche_2
Mediterranean Quiche: A Mediterranean twist on a traditional French recipe. Pie crust filled with a mixture of half and half milk, eggs, Seasoned Beef Crumbles, tomato basil feta cheese, mozzarella cheese, roasted red peppers, spinach, garlic, red onion, and olives

 

 

BeefedUpMozzSticks_v1-1

 

Beefed Up Mozz Sticks: Mozzarella sticks and Seasoned Beef Crumbles wrapped in an egg roll wrapper and baked. Served with a spicy marinara sauce.

 

 

 

For more information about our Seasoned Beef Crumbles and to request a sample visit our website!

 

 

 

Tags: Beef, seasoned beef crumbles

Flavorful Summer

Posted by Brandi Wilkins on Fri, Jul 17, 2015 @ 11:07 AM

The following article written by Dawn M. Canon, Ph.D., C.C.S. gives you an insight into how our research and development team works on a day to day basis creating a product that is YOUnique to you and your company!
 

With the warming temperatures of summer comes sensational flavors! Everything from traditional barbeque to fresh and flavorful herbs and spices. Tropical and fruity is another summertime favorite. Spending time in a garden or orchard allows us to become familiar with the scents and tastes of raw ingredients, and may inspire us to try something we have never before tried.
 spices_final
Experimenting with ingredients opens the door to new creative options. We learn from tasting, tweaking the formula, tasting again, and repeating if necessary. When the result is a success we can impress even the toughest critics. The science of putting ingredients together in the right combination and in the right amount is then fused with the art of visual presentation. Culinary science allows us to showcase these new creations in a spectacular way.
The Research and Development department at Burke Corporation is actively engaged in formulating products with unique flavor profiles. Sometimes the simple addition of one ingredient can bring new life to a product. There are unlimited options and combinations of ingredients that when brought together properly, will even surpass the desired gold standard.

Seasonal ingredients can offer a fresh perspective. Favorite summertime seasonings include mint, cumin, saffron, fennel seeds, cilantro, cardamom, dill, and coriander. Although cinnamon is often categorized as a winter spice, it can also be a wonderful summertime flavor, and works well with barbeque sauces, poached fruit such as apples and apricot, and meats like lamb and poultry.Bringing out the warm summer flavors and ingredients can bring the freshness of a
https://www.pinterest.com/julikate14/food-styling/
new season. Custom formulation is Burke’s specialty. Let the Research
and Development team at Burke Corporation help you provide your customers with a flavorful summer!

Interested in discovering a YOUnique product for you company? Request a sample below!

Request a Sample

 

Portioning for Success: Your Guide for Portioning Pizza Toppings

Posted by Brandi Wilkins on Wed, Jul 08, 2015 @ 10:07 AM

Pizza topping portion guides are important to any business and indirectly important to your consumer as they expect quality product that is consistent and delicious. Inaccurately portioning product could lead to over or under quality of your product, potentially leading to unhappy customers and loss of profit. Today, consumers want to get an adequate amount of product for what they pay for, but also don’t want an overload of toppings. Knowing the fine balance could help improve ordering and forecasting for your restaurant, not to mention possibly helping your bottom dollar.

Perfect Pizza_Dough
Photo Credit: http://oneshetwoshe.com/2014/09/craftsy-review-free-perfect-pizza-home-class.html

Top 3 Reasons to switch to standardized pizza topping portioning:

1.) Standardized training method for all employees.

Every employee has their own preferences when it comes to the amount of toppings needed on a pizza. At first it may not seem like a big deal, until your customers start to notice that every time they order their "usual" it isn't what they usually receive. By starting off with a standardized pizza topping portion guide, it will train each employee to put the same  amounts on every pizza every time, alleviating stress for your employees and preventing inconsistent quality within your products.   

2.) Consistency among product across your menu.

You want to associate your business' brand with the trust among your consumers to deliver the same quality of pizza across your menu. When a non-standardized method of making pizzas is in place, it could lead to your customers being unhappy with the recieving product. An important part of your business is the products you offer, and consistency among your products is a controllable variable within your business worth perfecting.

3.) More accurate ordering, forecasting, and topping usage leading to more profit

Switching from a freestyle approach of making pizzas to a standardized training method can generate more profit by reducing product waste and the risk of product shortage. Knowing the amount that your business will typically go through between each shipment of product will give a numerical way to predict future costs and profits.

 

To help give you an idea, pizza topping portion guides are typically broken down by size of pizza and the type of topping coverage desired; whether that be light, medium, or heavy. Using pizza topping portioning guides gives employees a guide to follow to meet your businesses quality standards and expectations for consistency.

Are you looking for a guide to help you get started? Request a pizza topping portion guide from us today!

Tags: Cooking Yield, Pizza Toppings, Food Service, Pizza Ingredients

Pizza Insights: Ideas about keeping your operation fresh

Posted by Erika Mertens on Wed, May 20, 2015 @ 15:05 PM

Industry experts offered their insights at the recent International Pizza Expo in Las Vegas, NV. Jason Dorsey, Chief Strategic Officer at The Center for Generational Kinetics; Darren Tristano, Executive Director at Technomic; Nancy Kruse, President of the Kruse Company, and Glen Cybulski, COO of Persona Pizza Holdings, among others, shared views on topics including the Millennial generation, trends, and more—and their expertise is well worth sharing here.

 

Differentiation - Make sure you stand apart from your competition. There are many things you can do to set yourself apart, such as offering unique pizza ingredients, signature sauces, and interesting combinations. 

Pesto Chicken Sausage Pizza | Fully Cooke Meats
Pesto and Chicken Sausage Pizza

Unexpected pizza toppings, like our new Chicken Sausage with Parmesan and Sun-dried Tomatoes, will appeal to patrons looking for a different spin. Or offer a Creamy Beef and Mushroom Pizza with Alfredo sauce, mozzarella, Gruyere, spinach, mushrooms, and our Seasoned Ground Beef. Design a varied menu—and don’t forget about unique drinks and desserts as well.

 

Appeal to Millennials – Millennials are a quickly growing group of future spenders (and future employees), with a trillion dollars of spending power predicted. It’s important to know what resonates with this generation. 

  • Value – “Value” means a good product/experience at a fair price. To add value, think about quality; ambience; choice; customization; unique offerings; sustainability, social responsibility and local ties; and transparency.
  • Communication – Communicate with your audience digitally, and be specific about your uniqueness. Because this generation is visual, show them what you’ve got to offer rather than telling them.
  • Flavor – The bigger and bolder, the better—especially with pizza. In fact, 54% of all Americans prefer highly spiced foods! And 55% of 18- to 34-year-olds want to try new flavors and lots of variety. A pizza made with our Sriracha Sausage, along with Sriracha cream cheese, mozzarella, green onions, and a honey drizzle, would appeal to this crowd. Ethnic options are on the rise, with Mexican a favorite. Try offering new flavors seasonally or as LTOs to drive traffic.

 

Honey and Sesame Thai Pizza | Fully Cooked Meats
Honey & Sesame Thai Pizza

With all these trends, customer demands, and upgrades, what about pizza profit margins? While the average profit margin in the industry is 7%, there are ways to increase yours: 

  • Business and menu engineering is key
  • Portion control means less waste
  • Investment in systems and staff pays
  • Partnerships with trusted vendors can lead to success

 

Most important, embrace who you are and don’t be afraid to blow your own horn.  Make sure your brand is strong and growing, and stay true to it as you innovate. When you strive for differentiation—even if you take baby steps—you’re one step closer to making sure you’re always offering the kind of exciting, flavorful experience Millennials talk about, share, and come back to again and again.


See how our fully cooked meats can help you differentiate your products. Request a sample today!

 

Tags: Fully Cooked Meats, Sriracha, Pizza, Pizza Expo, Pizza Toppings, Mexican, Pizza Profit, Ethnic, Pizza Insights, Millennials, Customization, Pizza Ingredients, Chicken Sausage, Differentiation, Seasoned Ground Beef

The Lowdown on Millennials: Five Things You Need to Know

Posted by Erika Mertens on Mon, May 11, 2015 @ 08:05 AM


According to Jason Dorsey and Darren Tristano, speakers at the 2015 Pizza Expo in Las Vegas, there’s a swarm of grown-up kids out there who are ready and able to impact your business more than you may realize.

  1. Millennials mean business. Millennials—those born between 1977 and 1995—present an enormous opportunity in the foodservice arena. How enormous? Well, the buying power of this generation represents $1.7 trillion. And by 2017, they are expected to spend more than their parents and the rest of the baby-boomer population. In addition, members of this group could be your future employees, so it pays to understand what makes them tick.

    shutterstock_millennials_pizza
    Photo Credit:sfweekly.com
  2. They love to eat out. What they’re looking for: restaurants that offer an overall “experience”; good value (which includes quality, ingredients, options, customization, uniqueness, sustainability, local ties and a fair price). In order of preference, they go for fast food, fast casual, coffee shops, and midscale.
  3. They love their freedom. Millennials are starting their first jobs, getting married, and having children later; 28-year-olds are 3.5 years behind where baby boomers were at that age. Their loyalties are still developing as they continue to sample different choices. This is a huge opportunity for foodservice!
  4. Keepin’ it real. This group values authenticity and transparency. They want to make an impact in the world.
  5. Technology is everything. To communicate with Millennials, use the platforms they know and love. They’re visual learners who respond to photos and videos. They also eat with their eyes so photos on menus are important. Tweets should focus on info that’s local and pertinent to them; only send them 2 to 3 times per week. A LinkedIn account is essential for operators, as it makes them seem more human. Any loyalty program communication should be done digitally (and they expect something for free).
    Millennials_Technology
    Photo Credit: restaurantnews.com

Embrace this incredibly influential generation—Millennials are key to your success—by sampling one of our high quality, great-tasting pizza toppings today!

Tags: Pizza Expo, Pizza Toppings, Food Service, Authenticity, Pizza Operation, Millennials, Customization, Transparency

Eight Mindblowing Facts About Pizza

Posted by Erika Mertens on Mon, Apr 27, 2015 @ 16:04 PM

The power of pizza cannot be ignored: Americans now spend $37 billion a year on pizza, according to a new report from the USDA. Enjoy some of the incredible statistics below, adapted from Angelica Frey, www.businessinsider.com.

  1. About 1 in 8 Americans eats pizza any givenday. Pre-teens eat about two times the national average, while Americans over 60 years old eat about half the national average.Burke Fully Cooked Meats | Pizza Facts
  2. More that ¼ of boys between 6 and 19 eat pizza every day. Women eat less pizza than guys at just about every age level, but girls between 6 and 19 still eat more pizza than any other category of guys.
  3. The word pizza first appeared in 997 AD. It was first in a Latin text from the southern Italian town of Gaeta. The text stated that a tenant of a certain property was supposed to give the bishop of Gaeta “duodecim pizze,” or twelve pizzas, every Christmas day, and another twelve on Easter Sunday.
  4. The most expensive pizza in the world costs $12,000. When you order Pizza Louis XIII from chef Renato Viola, you might have to take out a second mortgage. The whole prepara-tion takes place at your house and includes the presence of a sommelier, a sous chef, and chef Viola himself. Toppings for the pizza include three types of caviar, red prawns, Mediterra-nean lobster, and sea cicada. The pizza comes with Remy Martin Cognac and Champagne Krug Clos du Mesnil. Annoy-ingly, this $12,000 pizza is only eight inches in diameter.
  5. The world’s largest round pizza was 131 feet in diameter. Dovilio Nargi led the team of chefs who made the pie. The 51,257-pound pie contained 19,800 pounds of flour, 10,000 pounds of tomato sauce, 8,800 pounds of mozzarella cheese, 1,488 pounds of margarine, 551 pounds of rock salt, 220 pounds of lettuce, and 55 pounds of vinegar.
  6. In the U.S., 4% of pizza eaten by children is for breakfast. Although pizza is predominantly a dinner food for adults, 58% of pizza consumption for kids (teens and under) is for snack-ing, breakfasts, and lunches.
  7. In 2011, pizza was considered a “vegetable” by the government. School meals that are subsidized by the government must contain a certain amount of vegetables. In 2011, a serv-ing of pizza contained at least two tablespoons of tomato sauce actually met those vegetable requirements.
  8. Each year, 251,770,000 pounds of pepperoni are consumed on pizzas. Pepperoni can be found of 36% of pizzas in America. Other countries prefer a wide variety of other toppings.

Tags: Fully Cooked Meats, Industry Trends & Updates, Pizza Stats

Burke Launches New Breakfast Meats

Posted by Amy Thielking on Mon, Oct 20, 2014 @ 15:10 PM

NEWS RELEASE

NEVADA, Iowa – Burke Corporation, a leading provider of fully cooked meat products to manufacturers and pizzerias, recently launched three new breakfast meats – Spicy Breakfast Sausage, Maple-Flavored Breakfast Sausage, and Corned Beef Crumbles.

BurkeBreakfastInspiration

These new items were developed to help manufacturers capture the growing breakfast daypart opportunity. According to IRI grocery retail data, breakfast hand-helds and breakfast entrées are both growing segments in the frozen aisle. With wide application – indulgent, ethnic, bold flavors – these flavorful meats are in line with today’s consumer preference.

Spicy Breakfast Sausage is made with a variety of peppers and sage for a traditional breakfast flavor, with a little kick. The product is prepared Hand-Pinched Style® for an artisan look. It’s ideal for savory breakfast items like pizzas, and can extend deliciously to Mexican-inspired dishes like skillets or tostados.

Maple-Flavored Breakfast Sausage mixes savory sage with sweet maple flavors for a well-rounded, signature ingredient for unique breakfast ideas such as stuffed waffles or egg scrambles.

Corned Beef Crumbles are tender with the delicious signature corned beef flavor and red color. Crumbled perfectly every time for a homemade look -it’s perfect for hashes, pitas, or unique pizzas.

For more information about these breakfast meats or to inquire for samples, visit: www.BurkeCorp.com/Breakfast

  Request a sample

 

Tags: Breakfast Sausage, Custom Solutions, Menu Ideas, News Release, Corned Beef, breakfast entrees

Catch the Heat with Sriracha Sausage Pizzas

Posted by Lauren Millen on Thu, Sep 04, 2014 @ 16:09 PM

Heat is hot. Fire up your pizza menu with these recipes featuring the newest Burke product -- Hand-Pinched Style® Sriracha Sausage.

Bloody Mary Pizza - Combine tomato sauce, horse radish and Worcestershire sauce then spread over a flatbread crust. Top with Mozzarella cheese, Sriracha Sausage, fresh celery, and sliced green olives.  bloody mary pizza
 fiery sriracha pizza Fiery Sriracha Pizza - A combination of mozzarella cheese, Sriracha Sausage, jalapenos, and sautéed onions create a pizza leaving your mouth on fire.  
   

 

 Burke is here to help enhance your menu, which starts with quality fully-cooked meats -- request a sample today!

 


Tags: 2014 trends, Sriracha Sausage, Fully Cooked Meats, Pizza, Menu Ideas, Hand-Pinched Style®, Food Service

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