Last week, titans of the hospitality industry gathered at the Jacob Javits Convention Center for a three-day expo to share their advice and predictions on how to navigate the food and drink space. Common themes were environmental sustainability, personal health and bright and bold flavors.
Here are trends to expect according to the 32nd International Restaurant and Foodservice Show of New York, part one: Food and restaurants.
Worldly flavors
Asian food has experienced a boom in popularity across the U.S., specifically Thai food.
According to a 2023 report, Thai restaurants account for 11% of the Asian restaurant market despite making up only 2% of the American-Asian population. And the proof was in the pudding at the Pennsylvania Beef Council’s Great New York Steak-Off on Monday, March 4 as Chef Dhanapol Marprasert — co-owner of Kam Rai Thai restaurant in Astoria, Queens — took home the proverbial bacon.
Nine chefs went toe-to-toe in the rapid-fire competition at the Javits center. Marprasert won the $1,000 cash prize and bragging rights with his “seua rong hai” aka “crying tiger” – a beef dish served with a dipping sauce featuring traditional Thai flavors like tamarind, palm sugar, cilantro root, bird’s eye chili and mint leaves.
“International/global trends are coming on,” said Chef Nickolas Martinez, vice president of culinary operations for Union Square Events. “People are also looking at spices.”
Twice-featured on “Hot Ones” — an interview talk show where celebrities answer questions about themselves while eating progressively spicier chicken wings — Queen Majesty hot sauce was at the show raising brand awareness for their small batch business.
The company, based in Long Island City, Queens, boasts fresh and natural ingredients on their labels with a friendly reminder to “Enjoy in good health!” – a common theme among vendors at the restaurant and foodservice show.
“People are wanting to flavor up…
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