The food bowl trend has been surging for a few years now, with nearly every major casual food chain adopting some sort of acai bowl, Thai chicken bowl, BBQ bowl, poke bowl—the list goes on.
In the National Restaurant Association's What's Hot 2020 culinary forecast, healthy bowls came fifth out of 133 menu trends. And just when it seemed that the food bowl craze couldn’t get bigger, the perfect storm of situations has given the meal a surge in popularity. As restaurants battle the pandemic, limited resources, and soaring meat prices, food bowls are a practical menu offering because:
They often heavily feature grains and vegetables, allowing restaurants to be less reliant on meat.
They can consist of low-priced and speed-scratch ingredients, making them simple and cost-effective to prepare.
They can be created from a large range of ingredients, enabling chefs to incorporate scraps and excess pantry ingredients.
They tend to look eye-catching while still traveling well.
Any restaurant and foodservice operator can make food bowls work for their business. Here are some best practices for giving food bowls a boost on the menu.
Incorporate Other Trends
Food bowls can be whatever chefs and consumers want them to be. Their versatility makes them a playground for different textures, flavors, and trends, such as:
Ancient Grains: Ancient grains have recently made a major splash on menus, particularly as the base for food bowls. Quinoa and farro are popular for vegetable and buddha bowls, while rice is often the go-to base. Some chefs are reaching for sorghum, amaranth, and less familiar grains to mix up their recipes. Versatile and packed with nutrients, ancient grains are hearty ingredients that add texture to any food bowl.
Levantine Cuisine: Levantine cuisine has experienced a recent surge in popularity on U.S. soil, and many food staples from the region are perfect for food bowls. Whether it’s a vegetarian tabbouleh bowl or meat-forward shawarma bowl, restaurants have plenty of ways to invigorate food bowls with rich Levantine flavors.
Make It Seasonal
Since many consumers are on the lookout for plant-forward food, operators like to pack food bowls with fresh, seasonal fruits and vegetables. This summer, we saw chains embracing strawberries for light and sweet food bowls as well as avocado for BBQ bowls. A ratatouille bowl is also a delicious way to use up summer produce.
With summer coming to a close, it’s time to think about autumnal flavors. Kale, root vegetables, and legumes are healthy options that will get everyone in the harvest spirit. But seasonal food isn’t just about produce. Use turkey and cranberry for special holiday bowls. Sweeten up breakfast bowls with cinnamon, pecans, and maple drizzle. Serve consumers the best that each season has to offer.
Use Clear Containers
As restaurants continue to rely on off-premises services, they need to be mindful of how their menu items are packaged. One misconception is that delivery and carryout eradicate any concern for presentation, but just because a meal isn’t being served to a table doesn’t mean that looks aren’t important.
The bright colors and diverse ingredients of food bowls make them one of the most visually appealing fast-casual foods. Don’t hide it in an opaque bowl. Show off all those ingredients by packaging it in a clear to-go bowl and lid.
Your Sourcing Solution
Every season is food bowl season. The only limit is the bowl and the chef’s imagination. At Dot Foods, we have grains, vegetables, sauces, and more to let chefs’ imaginations run wild.
Give food bowls a boost—search for ingredients on our website.