{"id":4982,"date":"2019-04-23T15:08:00","date_gmt":"2019-04-23T20:08:00","guid":{"rendered":"https:\/\/live-gordon-food-service.pantheonsite.io\/time-toast\/"},"modified":"2023-02-01T14:19:44","modified_gmt":"2023-02-01T20:19:44","slug":"time-toast","status":"publish","type":"post","link":"https:\/\/gfs.com\/es-us\/ideas\/time-toast\/","title":{"rendered":"Time for Toast"},"content":{"rendered":"<p>Artisan toast continues to present huge opportunity for operators. They\u2019re extremely popular with dining consumers today, thanks to a number of factors, including familiarity, shareability and Instagram-worthiness.&nbsp;<\/p>\n<p>Chefs have maximized their popularity, using toast as a springboard for creative flavor combinations. Through our external research, where we taste more than 1,000 dishes in trending restaurants across the country, we spotted six themes huddled under the toast umbrella\u2014all offering opportunity for menu differentiation. And while menuing artisan toast answers consumer demand, it also works well operationally. It\u2019s one of those menu items that you can assemble from inventory items. It also performs nicely across dayparts\u2014from breakfast and brunch to bar snacks, lunch and dinner.&nbsp;<\/p>\n<h3>1) Sweet Toasts<\/h3>\n<p>A natural fit at breakfast and brunch, as well as on all-day menus, the combination of <a href=\"https:\/\/gfs.com\/es-us\/ideas\/recipe\/salami-fig-jam-toast\/\" title=\"salami &amp; fig jam toast\">sweet and savory<\/a> works beautifully on modern menus. Fruit jams, chocolate spreads, rich breads\u2014all help build intriguing flavor combinations.<\/p>\n<p><strong>Menu Examples<\/strong><\/p>\n<ul>\n<li><strong>Sourdough Toast<\/strong> with fall fruit jam, sour cream and savory\u2014Fairfax, New York<\/li>\n<li><strong>Whole Wheat Brioche Toast<\/strong> with halva spread and apricot jam\u2014Kismet, Los Angeles<\/li>\n<li><strong>Milk Toast<\/strong> with caramelized chocolate, cashews, pistachios, coconut and chocolate-hazelnut spread\u2014City Mouse, Chicago<\/li>\n<\/ul>\n<h3>2) Meat-centric Toasts<\/h3>\n<p>One of the wonderful things about toasts\u2014and what keeps it on trend\u2014is its versatility. Chefs are using toast as a carrier for both deli- and charcuterie-inspired meats. Underpinning those bigger flavors are umami-rich accompaniments like miso butter or sweet counterpoints like jam.<\/p>\n<p><strong>Menu Examples<\/strong><\/p>\n<ul>\n<li><strong>Whipped Ham Toast<\/strong> with with thinly sliced green onion\u2014Otway, New York<\/li>\n<li><strong>Toad in the Hole<\/strong> with koji-miso butter, poached eggs and beef tartare\u2014Kitsune, Chicago&nbsp;<\/li>\n<li><strong>Rillettes<\/strong> with stonefruit jam on sourdough\u2014Publican Anker, Chicago<\/li>\n<\/ul>\n<h3>3. Seafood Toasts<\/h3>\n<p>The seafood category is red hot on menus right now, so it makes sense that chefs are developing items that combine <a href=\"https:\/\/gfs.com\/es-us\/ideas\/recipe\/smoked-whitefish-toast\/\" title=\"smoked whitefish toast\">seafood with toast<\/a>. The seacuterie trend, where seafood is cured like charcuterie, fits in perfectly with the toast platform.<\/p>\n<p><strong>Menu Examples<\/strong><\/p>\n<ul>\n<li><strong>Gravlax<\/strong> with challah chips, cr\u00e8me fra\u00eeche and a caper relish \u2014Fairfax, New York City<\/li>\n<li><strong>Smoked Trout Toast<\/strong> with green harissa, cr\u00e8me fra\u00eeche green harissa and shaved radish\u2014Double Take, Los Angeles<\/li>\n<li><strong>Smoked Trout Toast<\/strong> with watermelon radish and pickled Fresno chiles\u2014Ella Elli, Chicago<\/li>\n<li><strong>Smoked Whitefish Toast<\/strong> with whipped cream cheese, marinated cucumber, dill, house batard\u2014Double Take, Los Angeles<\/li>\n<\/ul>\n<h3>4. Veg-Forward Toasts<\/h3>\n<p>We continue to cover the exciting veg-centric opportunity because it really does represent a significant shift in consumer demand that will inform menus for a long time to come. With toasts, chefs are creating beautiful presentations that lead with flavor-forward veg-centric ingredients.<\/p>\n<p><strong>Menu Examples<\/strong><\/p>\n<ul>\n<li><strong>Mushroom Toast <\/strong>with marinated wild mushrooms, smoked country ham, poached egg, country toast\u2014Temple Court, New York City<\/li>\n<li><strong>Eggplant Relish &amp; Goat Cheese Toast<\/strong>\u2014Wolfdown, Los Angeles<\/li>\n<li><strong>Creamy Mushroom Toast<\/strong> with cr\u00e8me fra\u00eeche and thyme\u2014Ella Elli, Chicago<\/li>\n<li><strong>Cranberry Bean Hummus<\/strong> with dried fig, parsley, sumac, preserved lemon, grilled sourdough\u2014Little Beet Table, Chicago<\/li>\n<li><strong>Broccoli Toast<\/strong> with labneh, pumpkin seeds, pomegranate\u2014Kismet, Los Angeles<\/li>\n<\/ul>\n<h3>5. Knife-and-fork Toasts&nbsp;<\/h3>\n<p>These are generally more robust presentations that require utensils. They impress with size, along with a heartier combination of ingredients. They can still be shareable, but finger food, they are not. Truth be told, these were some of our favorites. In fact, The Overpriced Tomato toast at Daisies in Chicago was our favorite bite from last year\u2019s research tour.<\/p>\n<p><strong>Menu Examples<\/strong><\/p>\n<ul>\n<li><strong>Toast #1 <\/strong>with heirloom tomatoes, feta cheese mousse, soft herbs, toasted seeds, jalape\u00f1o vinaigrette\u2014Split-Rail, Chicago<\/li>\n<li><strong>The Overpriced Tomato<\/strong> with toasted sourdough with balsamic, torn basil, drawn bone marrow\u2014Daisies, Chicago<\/li>\n<li><strong>Wild Mushroom and Fontina Gratin<\/strong> on grilled country bread\u2014Motel Morris, &nbsp;New York City<\/li>\n<li><strong>Eggs on Eggs<\/strong> with soft-scrambled eggs, bone marrow, cr\u00e8me fra\u00eeche, radishes, smoked trout roe, Mississippi sturgeon\u2014Heritage, Chicago<\/li>\n<\/ul>\n<h3>6. Avocado Toast 2.0<\/h3>\n<p>Avocado toast is the granddaddy in the toast trend. It\u2019s the most common version on menus, leading with its wholesome vibe and its ability to easily move between dayparts. Now, we\u2019re seeing chefs making avocado toast more elaborate, adding more textures and flavors into the builds.&nbsp;<\/p>\n<p><strong>Menu Examples<\/strong><\/p>\n<ul>\n<li><strong>Avocado Toast <\/strong>with watermelon radish, toasted seeds, Espelette pepper\u2014Sauvage, New York City<\/li>\n<li><strong>Mediterranean<\/strong> with sourdough bread, olive tapenade, cherry tomatoes, feta and pistachio dukkah\u2014Avocaderia, New York City<\/li>\n<li><strong>Avocado Toast<\/strong> with sunflower seeds, radish, Hungarian pepper and a soft boiled egg\u2014City Mouse, Chicago<\/li>\n<li><strong>Avocado Toast <\/strong>Two Ways with sourdough, sour cream, cherry tomatoes, feta, six-minute egg, starring both avocado mash and sliced avocado\u2014Little Toasted, Chicago<\/li>\n<li><strong>Charred Avocado Toast<\/strong> with wheat grass, pickled onions, heirloom cherry tomatoes, chili oil, egg\u2014Sunday In Brooklyn, New York City<\/li>\n<\/ul>\n<h3>Hungry for More?<\/h3>\n<p>Contact your Sales Representative or visit <a href=\"https:\/\/gfs.com\/es-us\/ideas\/home\/\">gfs.com\/ideas<\/a> and click \u201cCulinary and Recipes\u201d to find culinary inspiration for your menu and your mind.<\/p>","protected":false},"excerpt":{"rendered":"<p>Take on the toast trend with one or all of these six creative iterations.<\/p>","protected":false},"author":19,"featured_media":4983,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[68],"tags":[],"class_list":["post-4982","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culinary-ideas"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.9 (Yoast SEO v27.2) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Time for Artisan Toast on the Restaurant Menu<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gfs.com\/es-us\/ideas\/time-toast\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Time for Toast\" \/>\n<meta property=\"og:description\" content=\"Take on the toast trend with one or all of these six creative iterations.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gfs.com\/es-us\/ideas\/time-toast\/\" \/>\n<meta property=\"og:site_name\" content=\"Gordon Food Service\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/GordonFoodService\/\" \/>\n<meta property=\"article:published_time\" content=\"2019-04-23T20:08:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-02-01T20:19:44+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gfs.com\/wp-content\/uploads\/2022\/08\/toast.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"760\" \/>\n\t<meta property=\"og:image:height\" content=\"400\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Cody Rivers\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@GFSDelivers\" \/>\n<meta name=\"twitter:site\" content=\"@GFSDelivers\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Cody Rivers\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Time for Artisan Toast on the Restaurant Menu","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/gfs.com\/es-us\/ideas\/time-toast\/","og_locale":"es_ES","og_type":"article","og_title":"Time for Toast","og_description":"Take on the toast trend with one or all of these six creative iterations.","og_url":"https:\/\/gfs.com\/es-us\/ideas\/time-toast\/","og_site_name":"Gordon Food Service","article_publisher":"https:\/\/www.facebook.com\/GordonFoodService\/","article_published_time":"2019-04-23T20:08:00+00:00","article_modified_time":"2023-02-01T20:19:44+00:00","og_image":[{"width":760,"height":400,"url":"https:\/\/gfs.com\/wp-content\/uploads\/2022\/08\/toast.jpg","type":"image\/jpeg"}],"author":"Cody Rivers","twitter_card":"summary_large_image","twitter_creator":"@GFSDelivers","twitter_site":"@GFSDelivers","twitter_misc":{"Written by":"Cody Rivers","Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/gfs.com\/en-us\/ideas\/time-toast\/#article","isPartOf":{"@id":"https:\/\/gfs.com\/en-us\/ideas\/time-toast\/"},"author":{"name":"Cody Rivers","@id":"https:\/\/gfs.com\/en-us\/#\/schema\/person\/8228686a3a3177cc28319b0a04b01174"},"headline":"Time for Toast","datePublished":"2019-04-23T20:08:00+00:00","dateModified":"2023-02-01T20:19:44+00:00","mainEntityOfPage":{"@id":"https:\/\/gfs.com\/en-us\/ideas\/time-toast\/"},"wordCount":804,"publisher":{"@id":"https:\/\/gfs.com\/en-us\/#organization"},"image":{"@id":"https:\/\/gfs.com\/en-us\/ideas\/time-toast\/#primaryimage"},"thumbnailUrl":"https:\/\/gfs.com\/wp-content\/uploads\/2022\/08\/toast.jpg","articleSection":["Culinary Ideas"],"inLanguage":"es-US"},{"@type":"WebPage","@id":"https:\/\/gfs.com\/en-us\/ideas\/time-toast\/","url":"https:\/\/gfs.com\/en-us\/ideas\/time-toast\/","name":"Time for Artisan Toast on the Restaurant Menu","isPartOf":{"@id":"https:\/\/gfs.com\/en-us\/#website"},"primaryImageOfPage":{"@id":"https:\/\/gfs.com\/en-us\/ideas\/time-toast\/#primaryimage"},"image":{"@id":"https:\/\/gfs.com\/en-us\/ideas\/time-toast\/#primaryimage"},"thumbnailUrl":"https:\/\/gfs.com\/wp-content\/uploads\/2022\/08\/toast.jpg","datePublished":"2019-04-23T20:08:00+00:00","dateModified":"2023-02-01T20:19:44+00:00","breadcrumb":{"@id":"https:\/\/gfs.com\/en-us\/ideas\/time-toast\/#breadcrumb"},"inLanguage":"es-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/gfs.com\/en-us\/ideas\/time-toast\/"]}]},{"@type":"ImageObject","inLanguage":"es-US","@id":"https:\/\/gfs.com\/en-us\/ideas\/time-toast\/#primaryimage","url":"https:\/\/gfs.com\/wp-content\/uploads\/2022\/08\/toast.jpg","contentUrl":"https:\/\/gfs.com\/wp-content\/uploads\/2022\/08\/toast.jpg","width":760,"height":400,"caption":"Variety of artisan toast examples"},{"@type":"BreadcrumbList","@id":"https:\/\/gfs.com\/en-us\/ideas\/time-toast\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/gfs.com\/en-us\/"},{"@type":"ListItem","position":2,"name":"Time for Toast"}]},{"@type":"WebSite","@id":"https:\/\/gfs.com\/en-us\/#website","url":"https:\/\/gfs.com\/en-us\/","name":"Gordon Food Service","description":"","publisher":{"@id":"https:\/\/gfs.com\/en-us\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/gfs.com\/en-us\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"es-US"},{"@type":"Organization","@id":"https:\/\/gfs.com\/en-us\/#organization","name":"Gordon Food Service","url":"https:\/\/gfs.com\/en-us\/","logo":{"@type":"ImageObject","inLanguage":"es-US","@id":"https:\/\/gfs.com\/en-us\/#\/schema\/logo\/image\/","url":"https:\/\/gfs.com\/wp-content\/uploads\/2023\/02\/GordonFoodService_Logo_RGB.png","contentUrl":"https:\/\/gfs.com\/wp-content\/uploads\/2023\/02\/GordonFoodService_Logo_RGB.png","width":628,"height":210,"caption":"Gordon Food Service"},"image":{"@id":"https:\/\/gfs.com\/en-us\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/GordonFoodService\/","https:\/\/x.com\/GFSDelivers","https:\/\/www.instagram.com\/gordonfoodservice\/","https:\/\/www.youtube.com\/@GFSDelivers","https:\/\/www.linkedin.com\/company\/gordon-food-service\/"]},{"@type":"Person","@id":"https:\/\/gfs.com\/en-us\/#\/schema\/person\/8228686a3a3177cc28319b0a04b01174","name":"Cody Rivers","image":{"@type":"ImageObject","inLanguage":"es-US","@id":"https:\/\/secure.gravatar.com\/avatar\/a9b81a7281ffd8fc2d52ce39faf1be6f131db67bdc3ed5914928324e202f21f7?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/a9b81a7281ffd8fc2d52ce39faf1be6f131db67bdc3ed5914928324e202f21f7?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/a9b81a7281ffd8fc2d52ce39faf1be6f131db67bdc3ed5914928324e202f21f7?s=96&d=mm&r=g","caption":"Cody Rivers"}}]}},"_links":{"self":[{"href":"https:\/\/gfs.com\/es-us\/wp-json\/wp\/v2\/posts\/4982","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gfs.com\/es-us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gfs.com\/es-us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gfs.com\/es-us\/wp-json\/wp\/v2\/users\/19"}],"replies":[{"embeddable":true,"href":"https:\/\/gfs.com\/es-us\/wp-json\/wp\/v2\/comments?post=4982"}],"version-history":[{"count":0,"href":"https:\/\/gfs.com\/es-us\/wp-json\/wp\/v2\/posts\/4982\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gfs.com\/es-us\/wp-json\/wp\/v2\/media\/4983"}],"wp:attachment":[{"href":"https:\/\/gfs.com\/es-us\/wp-json\/wp\/v2\/media?parent=4982"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gfs.com\/es-us\/wp-json\/wp\/v2\/categories?post=4982"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gfs.com\/es-us\/wp-json\/wp\/v2\/tags?post=4982"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}