In 2015 we will see a continued drive to reduce food waste, with chefs looking to utilise every part of an ingredient to deliver dishes. More and more menus will have an emphasis on dishes created using less fashionable, cheaper cuts of meat.
Healthy snacking is going to be massive in 2015, with the new legislation consumers will have much more understanding of what’s in their food.
Cross functional menu items. Expect to see more and more caterers using menu items in multiple ways across menus – for up to 10 different dishes in some cases. Think topped fries using pulled meats or sauces, sharing platters, as well as enhancing burger builds.