The latest news that the U.S. is backing off on tariffs on goods from Mexico came as a welcome, if perhaps momentary, relief to restaurant operators — especially considering the billions of dollars in food imported to the U.S. from Mexico each year and the speed with which importing restrictions would hit consumers and foodservice operations. Last year, the U.S. imported $12 billion in just vegetables, fruit and nuts from Mexico, according to a CBS report — that comprises about half of all of the vegetables the U.S. imports each year and 40 percent of the fruit. But considering how quickly decisions can be reversed in the current administration and the volatile environment at the U.S.-Mexico border at the moment, the potential for tariffs in the future should motivate restaurant operators to better understand the flexibility of their supply chain and menu. Do you rely on a product whose source could dry up in a matter of weeks? (If you serve avocados, you do: The president of Mission Produce, the largest grower and distributor of avocados worldwide, told Reuters that if imports from Mexico were halted, the U.S. would run out of avocados in just three weeks.) Right now, though, there’s a window of opportunity for restaurant operators to partner with their suppliers and look for alternative ingredients. What menu items can remain on your menu with easily substituted ingredients? Where will you likely need to swap out one item for a replacement? Having backup recipes waiting in the wings can help you prevent any hiccups in the global supply chain from interrupting your sales momentum.
Some food scientists are calling it the sixth taste after sweet, salty, sour, bitter and umami. Kokumi, Japanese for “rich taste” or “delicious” is more about the texture and general impression a flavor leaves in your mouth — fermented and protein-rich foods tend to create it naturally — and it’s enriching the tastes of foods as diverse as meat, cheese, beer, salad dressing and chocolate mousse. While still on the fringes of food development, Mintel included it in their U.S. Flavor Trends study last year and said it’s well positioned to help food companies develop healthy dishes that offer the same satisfaction as sweeter, higher-fat versions. Keep it in mind as you consider up-and-coming flavors to enhance your menu items.
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