Ingredients (4 cakes): - 6 oz dark chocolate - 4 tbsp butter - 2 eggs + 2 yolks - ¼ cup sugar - 2 tbsp flour - Caramel sauce (homemade with cream & sea salt) Method: 1. Melt chocolate & butter. Whisk eggs & sugar until pale. 2. Fold together with flour. 3. Pour into molds with frozen caramel insert. 4. Bake at 425°F for 12 min. Pro Tip: Use frozen caramel centers to guarantee molten flow. Plating Idea: Plate with powdered sugar, drizzle caramel, serve with vanilla gelato. Has anyone made or had this before?

Ingredients (8 tacos): - 1 lb thin-sliced ribeye - ¼ cup soy sauce, 2 tbsp sugar, garlic, sesame oil (marinade) - 1 cup slaw mix - 1 tbsp gochujang, mayo - Tortillas Method: 1. Marinate beef 1 hr. 2. Sear quickly on hot grill. 3. Mix slaw with gochujang mayo. 4. Assemble tacos. Pro Tip: Slice beef against grain for tenderness. Plating Idea: Plate tacos in row with lime wedges and sesame sprinkle. Have you made or had this before?

Ingredients (2 portions): - 2 salmon fillets - 1 bulb fennel, shaved thin - 1 orange, segmented - Olive oil, salt, pepper Method: 1. Score salmon skin lightly, season. 2. Sear skin-side down, pressing gently for even crispness. Flip briefly. 3. Toss fennel & orange with oil. Pro Tip: Dry skin completely before searing for best crisp. Plating Idea: Salmon skin-up over salad, drizzle with citrus vinaigrette.

Reinvented classics like soups, stews, and elevated comfort classics to evoke nostalgia. Comfort Meets Innovation 🍲✨ “Familiar enough to trust, new enough to excite.” What’s Driving It - Economic pressure keeps diners risk-averse - Emotional eating + nostalgia continues post-pandemic - Social media rewards recognizable foods with a twist What It Looks Like in 2026 - Classic dishes reimagined with global flavors (e.g., butter chicken mac & cheese, birria shepherd’s pie) - Elevated versions of diner and cafeteria staples - Comfort foods offered in premium, budget, and shareable formats Why It Matters - Lowers menu risk while still feeling innovative - Drives repeat visits and emotional brand loyalty - Easier staff training than fully novel cuisines Supplier Opportunity - Value-added sauces, spice blends, pre-marinated proteins - Frozen or par-cooked comfort items with chef-level quality Which comfort food sells best at your restaurant right now — and why do you think it resonates?

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