Why Grains are Taking Off in Quick Service

For the past few years there has been a trend towards rapid menu expansion for more diverse foods in the American quick service style restaurants. Demand has grown with the public’s ever expanding knowledge of the ancient grains such as quinoa, buckwheat, sorghum, etc. Foodservice providers have taken notice and are serving up options to meet the demand. Some of the reasons these grains have been popular with chefs is their adaptability to be used in other dishes, such as breakfast bowls, burritos, pilaf blends and other places whole grains are used. With the ever expanding and changing American diet, there is no doubt that grains are a new staple of quick service restaurants.

Key Takeaways:

• Quinoa, brown rice, farro and sorghum are being served regularly in many restaurants
• Blending new grains with more familiar ones is the best way to introduce them in menus
• Grains should not be served after 48 hours because they begin to lose freshness and moisture

“Right now, salads and bowls are taking over everything. Everyone is doing those because of their popularity and their ease.”

Read more: https://www.qsrmagazine.com/menu-innovations/why-grains-are-taking-quick-service