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VOLUME 21 NUMBER 12 ◆ DECEMBER 2017 The top 6 food trends to watch in 2018
FLORIDA’S FOODSERVICE INDUSTRY NEWSPAPER ◆ $3
FLORIDA EDITION
Creamistry
sets sights on Florida expansion
4
Wyndham Hotel launches new dual brand concept in Miami
9
Photo Bites: PDF Foods Open House
12
Subs and Suds opening in
Fort Lauderdale
13
It’s hard to keep up! Food trends in- creasingly emerge and move on before you’ve had a chance to try the hot new spot. Luckily, the Chefs at Campbell’s Culinary & Baking Institute (CCBI) have explored the globe, eating at restaurants and food stands, scouring markets and grilling foodies to bring you the six biggest and most accessible food trends of 2018. They’re ranked from early-stage Discovery to Mainstream. Here’s what
and how you’ll be eating next year:
1. Culinary Heritage:
Move over “authentic” and “ethnic.” The new culinary buzz is “heritage,” highlighting the people who bring culi- nary traditions to life and the personal stories that define our food
2. Feel-Good Treats:
Nutrient-dense indulgences are driv- ing the “healthy-ish” treats trend with next gen snacks that include fortified ice
creams, vegetable desserts, mood-en- hancing ingredients, protein-packed chips, fresh produce snacks and more.
Stage2,Introduction Vegetable-for- ward Carrot
3. Meat Matters
Meatless Mondays and plant-based diets may be grabbing headlines, but there is still strong interest in all things carnivore, from unique butcher cuts to antibiotic-free meats to exotic game.
Stage 3, Adoption
Nose-to-Tail Butcher Cuts - oxtails, pig trotters, tripe
4. Botanical Beats
Ginger, honey, hibiscus, lavender, el- derflower, mint, cardamom and chamo- mile are just a few of the value- adding herbs and spices bringing grown-up flavors and plant-based profiles to today’s most sophisticated sips and snacks.
5. Alternatives rule
From lab-cultured burgers and cricket flour to dairy “milks” to ancient grains, this rising megatrend is just as much about today's culinary tastes as it is about the food of the future.
6. Limited Edition Innovation
See FOOD TRENDS page 4
Over 50 Hwy 55 locations planned for Florida in the next 10 years
Palm City, FL – Already a house- hold name in its home state of North Carolina and a highly-decorated brand in the restaurant industry and franchising community, Hwy 55 Burgers, Shakes & Fries is bringing its All-American, retro-themed diner to Palm City. The new restaurant, the third South Florida location, opens in December and will employ 60 new team members.
With the new restaurant located on 3027 Martin Downs Blvd., shoppers, residents and visitors to Palm City will experience an inviting dining experi- ence with fresh, never-frozen burgers, premium sliced cheesesteaks piled high on steamed hoagies, and frozen custard made in-house every day. With its open-grill design, the kitchen's ded- ication and care when handcrafting meals is front and center.
"We are very excited to open our third Hwy 55 in South Florida and bring good times and great food to the fine folks in Palm City,” said Lonnie Mister, franchise owner for the Palm City restaurant. “We felt like this area with its strong community values is the perfect fit for our fam- ily-centric restaurant and the 50’s retro theme.”
See HWY 55 page 7
Entrées:
Advertisers Directory . . . . . . . 2 Appell Pie........................2 CalendarEvents..............11 Classified Ads.................14 Photo Bites ....................12 What’s Going On..............3
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