Along with farmers markets, the streets and public market-places of the world offer another time-tested source of inspiration. Indigenously, this is the food of the working class, made with local ingredients to tempt the growling stomachs of passersby. Their small size makes them easy to eat while walking, and the taste keeps people coming back.
But for chefs and fans of global cuisine seeking the next food adventure, these little mouthfuls provide an easy introduction to ethnic foods. We’ve heard of Mexican antojitos (meaning “little cravings” in Spanish), Dim Sum and Spanish Tapas, which have made their way onto restaurant chain menus.
So what’s next for global street food menu concepts? Authentic flavors from less familiar lands seems to attract customers--especially the younger, trendier clientele--whether the food comes from the streets of Brazil or India, the Caribbean or South-East Asia.
From a business standpoint, street foods integrate beautifully as appetizers, small plates and as part of a more traditional menu. They offer the flavors and ingredients of authentic street food, but served in a hygienic way and in a comfortable environment.
According to Greg Drescher from the Culinary Institute of America, “Global street food may be the largest untapped, on-trend culinary resource for American foodservice, with phenomenal applications for quick-serve and fast-casual operations.”
Street foods are fun, filling and at a low price point and customers are sure to enjoy a quick, contemporary and comfortable place to eat them.
When considering street foods, make sure that they fit the goals of your brand and the needs and desires of your guests. Consider if the ingredients are available and distributable, if the preparation technique is one that can be replicated and ultimately if it makes sense on your menu.
But for chefs and fans of global cuisine seeking the next food adventure, these little mouthfuls provide an easy introduction to ethnic foods. We’ve heard of Mexican antojitos (meaning “little cravings” in Spanish), Dim Sum and Spanish Tapas, which have made their way onto restaurant chain menus.
So what’s next for global street food menu concepts? Authentic flavors from less familiar lands seems to attract customers--especially the younger, trendier clientele--whether the food comes from the streets of Brazil or India, the Caribbean or South-East Asia.
From a business standpoint, street foods integrate beautifully as appetizers, small plates and as part of a more traditional menu. They offer the flavors and ingredients of authentic street food, but served in a hygienic way and in a comfortable environment.
According to Greg Drescher from the Culinary Institute of America, “Global street food may be the largest untapped, on-trend culinary resource for American foodservice, with phenomenal applications for quick-serve and fast-casual operations.”
Street foods are fun, filling and at a low price point and customers are sure to enjoy a quick, contemporary and comfortable place to eat them.
When considering street foods, make sure that they fit the goals of your brand and the needs and desires of your guests. Consider if the ingredients are available and distributable, if the preparation technique is one that can be replicated and ultimately if it makes sense on your menu.
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