Trends for Fall/Winter 2023
See what’s hot in commercial foodservice and what you need to stay on trend.
Free Download
Nostalgic Desserts
"Great food and great memories go hand in hand. So it’s no surprise that nostalgic desserts are considered a ‘mega trend’ today. Everyone has a special dessert they harken back to, and chefs would be wise to play on those sweet memories” — CHEF ZELLER Corporate Executive Chef, Simplot
Raspberry Rice Krispies Treats
Still the chewy, crunchy, marshmallowy goodness you remember eating as a kid, but better. We added raspberry crumbles for color and flavor, then dipped them in white chocolate and crushed pistachio nuts.
Waffle and Fruit Filled Baked Alaska
We threw a delightful twist on the classic version of this time-honored restaurant dessert by adding raspberries, blueberries and mango to the ice cream layers, then finished it off with a fancy Belgian waffle base.
Fruitfetti Cake
Three fluffy layers and the addition of raspberries, blueberries and mango make this cake fancy; the old-school frosting and generous application of sprinkles make it fun.
Raspberry, Mango and Blueberry Cannoli
Delicate, flaky cannoli shells filled with a lightly sweetened, fluffy cream filling and finished with mango, raspberries and blueberries. These easy-to-make little pastries will really dress up your dessert menu.
Trend #2: Veggie Small Plates
"It’s now common to see the sides that were growing as pairings for entrées become the next darlings of the veggie app world. Think cauliflower, Brussels sprouts, and now, broccoli rabe. It’s an easy way to showcase plantforward and seasonal dishes with global flare.” — CHEF ZELLER Corporate Executive Chef, Simplot
Middle Eastern Corn Salad
Bright, crunchy and versatile—this vegan salad features flame-roasted corn, chickpeas, tomatoes, cucumber, red onion and fresh mint. Don’t skimp on the housemade lemon tahini dressing—it’s delicious.
Italian Cauliflower Rice Risotto
A lightened-up version for your carb-conscious and vegetarian customers with all the flavor and creamy texture of the traditional version. You’ll still have to stir it—but it’s totally worth it.
Korean Spiced Roasted Sweet Potatoes
Sweet potatoes marinated in a punchy sweet-hot gochujang sauce and roasted until caramelized and tender. Serve these as an appetizer or side with two housemade dipping sauces.
Japanese Tempura Vegetables
What’s the best way to get people to eat their vegetables? Tempura! Lightly batter carrots, broccoli and cauliflower and quick-fry until golden and crispy. Serve with a housemade soy-ginger sauce.
Trend #3: Pizza Elevated
“Increasingly, pizza lovers crave something more than your everyday delivery pie offers. There are lots of ways to up your game, from veggie-forward pizza and flatbreads to more creative mash-ups and international flavors. Don’t wait!” — CHEF ZELLER Corporate Executive Chef, Simplot
Chicken Souvlaki Pizza
Roasted Garlic oil is the base for this Greek inspired pizza. Topped with chicken Souvlaki, roasted garlic, roasted zucchini, and feta. Finished with julienne fries, tzatziki sauce and fresh oregano.
Al Pastor Pizza
This hearty Mexican-inspired pizza has a Mojo Rojo sauce base topped with al pastor pork, grilled pineapple, roasted red peppers and onions, pickled pearl onions and is garnished with fresh cilantro garnish.
Sweet Cherry and Peach Fruit Pizza
This pizza really satisfies your sweet tooth with a honey ricotta base, grilled peaches, Amaretto dark cherries, raspberry crumbles, candied orange and chopped pistachios.
Trend #4: Loaded Fries
“With menu prices rising, restaurants have to work even harder to tempt people to eat out. That means menuing some one-of-a-kind items that create truly unforgettable dining experiences. Loaded fries are a great vehicle for this.” — CHEF ZELLER Corporate Executive Chef, Simplot
Maui Fries
We aren’t sure if this dish classifies as a meal or a dessert, but we’re pretty sure you’ll want to try it either way. Crispy fries topped with coconut syrup, toasted coconut and chopped macadamia nuts.
Ramen Fries
We make a bold move and top shoestring fries with all the delicious flavors of a ramen soup bowl—crispy pork belly, pickled veggies, crunchy ramen noodles and the hot sauce of your liking.
Sushi Fries
Call us crazy—but only after you've tried this dish. Perfectly cooked Conquest® fries topped with Ahi tuna, sliced avocado, pickled ginger and creamy wasabi mayonnaise with toasted nori strips and sesame seeds.
Mediterranean Fries
Ever put fries in your gyro? We flipped that concept and put the gyro on the fries. The result? A Mediterranean-inspired masterpiece—so good!
From the Blog
Nostalgic Desserts Are Bringing Back Memories—and Customers
Nostalgic desserts are really growing in popularity, and consumers across all age groups are interested in them. Do you have any of these retro sweet treats on your dessert menu? Read on to get ideas and kitchen-tested recipes from the Simplot Culinary Team.
Globally-Inspired Veggie Small Plates
Why not create some globally-inspired small plates to add to your menu? It's the perfect opportunity to get creative, give your customers what they want, and have some fun!
Loaded Fries Go Wacky, Wild and Over the Top
Loaded fries are as popular as ever, so why not capitalize on this trend? You can be creative with your menu and customers get what they want. Win-win!
Elevated Pizza Takes Flavor to New Heights
It's no surprise, restaurant-goers love pizza, but tastes are evolving. So don't be afraid to get a little crazy with your pizza toppings—veggies, curry, Souvlaki, Al Pastor, seafood—give them a try.