Buying

Warming weather is affecting key food items

Rising temperatures in the years ahead could have a direct impact on a wide range of food items. Here’s a look at six that play a significant role in many restaurant menus—and have already seen the impact of climate change.

Morning beverage service

One of the bright spots in the restaurant industry is the morning daypart. Breakfast generates $42 billion in annual sales or 12 percent of the industry total, estimates Chicago market consultancy, Technomic. Significantly, coffee is playing an increasingly important role in consumers’ breakfast purchasing decisions, according to the consultancy. Good coffee service can bump up a.m. traffic. One-third of consumers who drink coffee at breakfast say they are loyal to a brand or restaurant that serves their preferred coffee.

Fritter fans

Long a staple of Southern kitchens, fritters have been around in both savory and sweet versions. Corn, seafood, sweet potatoes and apples are the best-known of these deep-fried morsels. But chefs are now shaking up tradition, and fritters crafted from more unusual ingredients—like chickpeas, sunchokes and quinoa—are showing up on menus.

Winter plates pop with color

Tossing up a salad in the dead of winter may take a bit of legwork. Sourcing the variety of produce necessary to create a colorful mix with complex, fresh flavors can be challenging. But that doesn’t stop David Bazirgan (a.k.a Baz), chef at Fifth Floor at the Hotel Palomar in San Francisco. He’s a regular at the Farmer’s Market in San Francisco’s Ferry Building, and it’s packed with produce.

Fresh catch at Friday’s

Casual-dining pioneer T.G.I. Friday’s has invested in elevating its menu ingredients. On the protein side, two recent upgrades include Norwegian salmon and Black Angus Rib-Eye—both of which are featured in LTOs this winter.

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