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There’s a new sense of urgency in the fast-moving world of food trends as foodies keenly seek out new experiences, anxious to avoid being left behind the culinary curve.

Feeding the FOMO generation

We’re in the age of FOMO – or the fear of missing out. When it comes to menus, this is a great opportunity to please the customers who want it all, by encouraging them to choose more dishes. A bit of Thai, a little Italian, a piece of Mexican, some Middle Eastern … plumping for one cuisine is so last year when you can have five or six dishes to meet several cravings at once!

Consider offering:

  • small plates, sharing platters, tapas or meze-style dishes
  • tasting menus
  • sampling bars

You don’t have to be an expert in every world cuisine – our sauces and dressings are there to make it simple with carefully crafted flavours.

Try an Indian small plates menu:

  • Goujons of chicken served with Indian Sweet Chilli Sauce
  • Roast potatoes with Tandoori Ketchup
  • King prawns cooked in Tamarind Sauce
  • Fish skewers marinated in Lion Aromatic Baste

A vegan world tour menu:

  • Flatbreads, falafel and grilled mushrooms with Middle Eastern Hot Sauce
  • Chickpea stew made with Indian Spiced Lemon Dressing
  • Tofu and babycorn with Asian Ginger, Garlic and Chilli, served with noodles
  • Bean chilli mini tacos with Habanero Hot Sauce

An American meat platter:

  • Spicy Buffalo chicken wings
  • Slow-cooked ham hock with South Carolina BBQ Sauce
  • Beef burger sliders with Maple & Bourbon BBQ Sauce
  • Pulled pork or ribs with Louisiana BBQ Sauce

Between spring and summer 2018, pub, bar and restaurant menus increased in size by 14.8%, with the menu dish count rising by 3.6% (Source: MCA) and expected to keep growing. Consumers want it all – so hand it to them on a sharing platter!

AAK Foodservice (A Trading Division of AAK International)

UK establishment number at Companies House BR020440. VAT Number GB 475 4800 31

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