Foodservice Industry Is Trying Hard To Deliver “Clean,” Boldly Flavored, Foods

A consensus is emerging among restaurateurs and other foodservice operators over the term “clean” eating. The menu strategist for a Wyoming-based taco restaurant chain says clean simply means ingredients that can be found “in your pantry or in a grocery store.” The fewer the better. With that in mind, a restaurant in San Ramon, Calif., not only lists all ingredients for each dish on its menu, it makes sure all employees can explain the ingredients to diners. To keep things simple and clean – and zestier, another consumer trend – chefs are using herbs, spices, chilies, oils and condiments such as Tabasco Sauce, which itself contains only distilled vinegar, tabasco peppers and salt. That ensures the foods are not just cleaner and more natural, they are also spicier, a quality much desired by Millennials.