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Pork supplies are abundant and growing. Combined with high consumer demand and falling commodity pricing, this means big margins for operators. Our trends report showcases ways to amplify your creativity and bottom line with pork.
As consumers become more adventurous, they’re seeking an education in global cuisine. The countries of Southeast Asia offer unexplored terrain for chefs to showcase unique regional flavors and ingredients – and pork is an opportunity for delicious authenticity.
A good sandwich, whether it be an old favorite, a classic or a new mashup, requires care, attention to detail and layers and layers of flavor.
Experiment with new flavors and textures, add crunch with chips and pickles, layer in unexpected vegetables, slaws and cheeses but don’t discount the qualities you like best. Think about how you build other dishes, entrees and salads and then follow your instincts and make the sandwich that makes you happy and keeps you coming back for more. Your customers will love it too.
Breakfast is breaking out! All day breakfast menus offer variety, excitement and comfort-food satisfaction, and chefs know how pork delivers morning, noon and night.
For a fresh take on charcuterie and going beyond the board, innovative chefs are turning to forcemeat. From sausages and franks to pâtés and headcheese, forcemeats let chefs showcase their craft, create profitable menu items and deliver authentic, hand-crafted flavor.
In this edition of The 400 newsletter, we take a closer look at your go-to for all things pork. Discover everything PorkFoodservice.org has to offer.
The one-pot meal is comfort exemplified in any culture. From stews with complexly layered flavors to slow-cooked, rich braises, chefs are creating one-pot offerings that satisfy cravings, authenticity and innovation – with pork as the foundation.
Charcuterie is a menu mainstay across the country, and now innovative chefs are taking cured meats beyond the basics. From hand-cut Calabrian soppressata and spicy n’duja to blood mortadella, lardo, and head cheese, the board is evolving and patrons are responding enthusiastically. Click to learn how chefs are updating their charcuterie offerings with pork.
Brunch is bigger and better than ever. Operators are extending breakfast and brunch hours – even on weekdays – to keep tables turning and maximize profits. But basic bacon-and-eggs combo plates need not apply.
Dim sum is going global. Chefs are pushing the traditional service beyond classic Cantonese, serving small plates inspired by travels around the world.
It’s official – as of January 2015, “a chop is not a chop is not a chop!” The 8th edition of The Meat Buyer’s Guide represents the new, USDA-approved names for chops cut from the pork loin and shoulder.
2014 was a big year for pork. From on-the-go trucks to national LTOs, let’s take a look back at our top stories, revisit Pork Summit and learn how to craft the perfect Torta Tripleta – it’s all here in our Best of The 400, 2014 edition.
In October, fourteen foodservice editors joined us in Puerto Rico to discover innovative pork preparations from the Island’s most celebrated chefs – including a Criolla Comida welcome dinner, a delicious six-stop restaurant crawl and an expedition eating lechon asado at the legendary Apa’s and the ‘Ruta De Lechón’ in Guavate.
From food stalls and pods to independent trucks, America’s street food scene is turning to pork to deliver more authenticity and amazing flavor.
It’s no secret – Americans love a good sandwich. Now they’re going global to find their next favorite. From the classic Cuban to the Argentinian Choripán, Latin sandwiches are making menus across the country.
A recap of the 4th annual Pork Summit held at the Culinary Institute of America’s Greystone campus in St. Helena, CA.
It’s a modern renaissance. Imaginative operators are reinterpreting the classics with pork and fresh, seasonal ingredients. Learn how pork brings a contemporary perspective to menus.
Think you know noodles? Think again – these comforting classics are reappearing on menus.
The 400’s best of 2013
On a sunny October day, nine foodservice editors arrived in Nantucket to discover creative new ways to serve pork from some of the island’s most renowned chefs.
Italian-made meats have dominated restaurant salumi platters in recent years; however, chefs today are turning to cured meats made in-house or by domestic, artisan producers – the most notable cut being ham. Whether European-style (cured and dry-aged), country-style (dry-cured and smoked) or city-style (wet-cured and smoked), American hams have taken over platters, small plates and entrees as the new “it” charcuterie.
On the heels of the housemade charcuterie trend that swept restaurants nationwide, fresh sausage has found its stage presence as a center of the plate specialty, with or without the traditional bun. Even at quick-serve restaurants, sausage has outpaced other pork dishes like ribs, and it’s moved beyond just the breakfast daypart, according to foodservice research firm Technomic.
Small plates are still going strong after several years, and now these sharable dishes are getting even bigger – literally. Dining is a shared experience, and chefs are capitalizing on the desire for community experiences by creating shareable entrées. From a whole pork roast to a simple porterhouse chop for two, patrons are sharing the flavor. For chefs, shareable entrées create higher profits and less waste in the kitchen.
With a “global street food” movement taking hold among restaurants across the country, sandwiches have found a new niche. The portability and convenience these bread-based meals provide also explains their rising popularity.
From indigenous barbecue and fresh sausage making to pairing whole hog market basket exercise, the 3rd annual Pork Summit was a feast for mind and stomach.
Does menu organization matter? Can words increase pork’s appetite appeal? The National Pork Board delves into how operators can craft patron-pleasing menus and be more profitable with pork.
What’s in a name? Plenty – especially for pork. The USDA recently approved new common names for several pork cuts seen in retail grocery cases and on menus. After several years of work with the Industry-Wide Cooperative Meat Identification Standards Committee, fourteen pork cuts now have more consumer-friendly names, including many that align with well-known beef or steakhouse terms.
Savvy operators across the country are crafting menus to appeal to Millennials – and pork is taking center stage.
Delicious food starts with quality ingredients and simple preparations
In January’s The 400, we show you how to start the New Year with a great breakfast.
In December’s The 400, we show you how spices can impact pork’s flavor.
In November’s The 400, we show you pork’s role in global cuisine.
In October’s The 400, we show you how to utilize and cook the whole hog.
In September’s The 400, we show you the perfect pairings for pork.
In August’s The 400, we show you pork’s versatility as an ingredient.
In July’s The 400, learn how you can redesign your menu to reflect your regional cuisine.
In June’s 400, we explore the wonderful flavors of cooking pork low and slow.
In May’s 400, get an insider’s view of this year’s third annual Pork Summit.
In April’s newsletter, see what’s getting hot in the kitchen.
In March’s 400, read about where sandwiches have been and where pork is taking them now.
In February’s 400, see the innovative ways to use chops and brining for new and creative dishes.
In January’s 400, indulge in savory breakfast items featuring classic dishes enhanced with pork.
In December’s 400, tour the world from the comfort of your kitchen and focus on globally inspired pork dishes.
In November’s 400, learn how to get the most bang for your buck with pork value cuts.
In October’s 400, take a trip on the lighter side and learn about delicious and healthy pork options.
In September’s 400, enhance your menu by discovering all the ways to use pork as an ingredient.
In August’s 400, spice up your menu with new flavors that pair perfectly with pork.
In July’s 400, we grab some delicious pork-to-go options and discuss the growing trend.
In June’s 400, we tour the country and focus on delicious regional cuisine.
In May’s 400, learn about the pork industry’s efforts to go green and reduce our carbon footprint.
In April’s 400, we talk barbecue and we’re talkin’ amazing!