High-end cured meat takes its logical next step with signature sausages in proprietary recipes, house-made and artisan-purchased versions showcased at center-plate, while the hot dog is rapidly turning into this year’s hamburger, all grown up with premium ingredients, great buns and terrific toppings and condiments.


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Sausages and hot dogs bring approachability and value to upscale restaurants, while QSRs can boost cachet with a specialty wiener or wurst; in either case, sausages are all about flavor and fun — and, if made in-house, they’re a great vehicle for cross-utilization of protein trim.

_Look at protein varieties that go beyond conventional beef and pork – lamb, duck and even rabbit sausages attract diners seeking a bit of adventure _Use salty, intensely flavored cured meats as a way to reduce protein in dishes, treating it more as a flavoring, as so many global cuisines do _Add vegetables, dried fruit or fruit powder and nuts to sausage blends for extra flavor and texture

Shorthand for all that is comfortable, approachable and, not least of all, affordable, “rustic” is the new artisan, encompassing everything from farmhouse tables and pared-down décor to foraged foods, farmstead cheeses and plenty of regional, home-style cooking. Menu Sightings
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Cucina povera never seemed so rich in potential; Italian restaurants are at the forefront of the rustic movement, with authentic cuisine from such lesser-known regions like Calabria and Sicily, but there’s plenty of ground to be turned with seasonal, back-to-the-farm American cuisine, friendly and inviting bakery-cafés and other down-to-earth concepts.

_Short ribs, lamb shanks and chicken under a brick are all ways of presenting less-refined, bone-in protein entrées _ Use clay pots, skillets, pottery and pot-pies served at the table for presenting rustic fare _ Look to different cultures’ versions of comfort food to maximize profit margins from inexpensive ingredients while offering a simple, affordable dining experience

Kebabs, dosas, crêpes, fish tacos, gorditas, xiao chi and vada puri: these fun street snacks are being reinterpreted in limited-menu formats to provide meals on the run for a new generation of thrill-seeking diners. Big-name chefs are getting in on the act, while newcomers are going mobile with carts and trucks.
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Our food-savvy culture is ready for fast-food options beyond the drive-thru, and these global portables prove that great flavor needn’t be limited to sit-down selections; in fact, everyone’s waiting for the next big crossover hit, an ethnic-food phenom with contemporary amenities and the mainstream potential of a taco or a dumpling.

_Be sure any street food-inspired items are made to move, quick to put together and inexpensive enough that diners are willing to take a chance on new flavors _ Stay focused: Pho or rice bowls are great examples of dishes that can be done in various combinations to create an economical and hugely popular concept _ For domestic street-food inspiration, visit county fairs, music festivals and other regional gatherings

These days, sweets offer a taste of childhood memories via cupcakes, cookies, whoopie pies, sundaes, pudding, popsicles, crisped rice treats; even the most sophisticated pastry chefs are taking inspiration from nostalgic desserts that we all remember while the soft economy makes this comforting category even more lighthearted and important. Menu Sightings
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A successful retro sweet can be anything from a $10 shareable sundae to an over-the-top version of a Hostess treat; there isn’t a restaurant around where a creative adaptation of a favorite childhood sweet wouldn’t work.

_Get creative with packaged confections; try topping a caramel sundae with Cracker Jacks or sprinkling a cupcake with colorful candy _Create your own version of a childhood favorite, such as a Hostess treat or a Keebler cookie, and serve it alongside the real thing for a “taste test” _Pair nostalgic favorites with floats, mini shakes, flavored milks and malts for a multi-textural treat

Can you say artisanal root beer? Or lavender-infused tea, house-made tonic water, fresh, exotic fruit juice, spritzers, frappes and any of the myriad other specialty drinks that just happen to be alcohol-free? Inspired by the popularity — and profitability — of handmade specialty cocktails, restaurateurs are taking the “virgin” drink category much more seriously.

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Top-shelf nonalcoholic drinks are right at every price point, acting as check builders in fast-food and takeout establishments and gaining favor at upscale restaurants; after all, everyone deserves a little flavor and satisfaction with their refreshment.

_Utilize fruit in many forms, from purees and IQF to syrups; experiment with unusual flavor combinations, like enhancing lemon-balm tea with orange zest _Work with natural and even esoteric sweeteners, like Demerara sugar, agave nectar, honey, rock candy and maple syrup _Use nice glassware, different ice shapes and sizes and appropriate garnishes to exude confidence to diners and to make their increased spending worthwhile