FSR April 2023

SPONSORED BY REVEL EATS

“This appetizer can stand alone as a signature menu item or be paired with a variety of signature dipping sauces,” Cox says. “You can pair the Queso Loaded Tots with a chipo tle ranch, jalapeno cheddar sauce, or even an apple cheddar chutney for a craveable flavor combination.” GUACAMOLE BITES The Revel Eats lineup also includes Guacamole Bites with guacamole stuffed inside of a crispy-tortilla chip breading. Cox says the menu item is a new spin on an already popular menu item—chips and guacamole—which is featured on 70 percent of ethnic menus, according to Datassential. “Everything Revel Eats offers is grounded in industry insights,” Cox says. “With the Guacamole Bites, we’re accomplishing something that is both trend-forward and familiar. It takes a popular item and makes it really easy for chefs to execute in a new way.” CREAMY MANGO HABANERO BITES Creamy Mango Habanero Bites is the third Revel Eats appetizer, billed as a “sweet-heat treat.” It’s a fried appe tizer stuffed with cream cheese, diced mangos, and habanero peppers. “The sweet heat trend continues to take off,” Cox says. “This is also an item that touts menu versatility, where you can serve it as an appetizer or even pair it with ice cream or rasp berry sauce and menu it as a dessert.” Revel Eats gives operators a high quality, ready-to-serve product that will help their appetizer menu stand out. The brand plans to launch new items in the future, too. “These are appetizers that are

REVEL EATS

HOW TO ELEVATE YOUR APPETIZERS AND SHAREABLES

W ith omnipresent challenges like inflation, labor, and sup ply-chain shortages, many chefs are left with little time to innovate. That’s understandable, says Michael Cast agna, vice president of foodservice marketing at Ajinomoto Foods North America, but it also means restau rants are not always meeting demand for trendy menu items. “If you’re not innovating, you’re falling behind,” Castagna says. Enter: Revel Eats, a new coated appetizer brand recently launched by Ajinomoto Foods North America, a company that believes it sets the standard in the prepared frozen foods space. Revel Eats is born of a five-year research and development journey that identified white space when it came to elevated, high-quality appe tizers. Each product in the new line There’s white space in the chef-driven shareable starter space.

can be added to a menu and instantly help operators meet demand for something new and craveable. “We’re looking beyond what’s offered today,” says Kari Cox, senior category marketing manager with Ajinomoto Foods North America. “Revel Eats enhances menus by offer ing that next generation of appetiz ers with buzzworthy appeal.” The Revel Eats brand now includes three versatile appetizers. QUESO LOADED TOTS According to Datassential, loaded tots have grown 146 percent on U.S. menus across four years. Revel Eats’ Queso Loaded Tots are billed as “a loaded baked potato with a twist.” The tots are a potato-filled treat with a savory blend of various cheeses and a combination of bacon and jala peno peppers, with a crispy tortilla chip coating.

beyond what is offered in the food service marketplace today,” Cox says. “It’s the new standard for premium, trend-forward appetizers.” BY CHARLIE POGACAR FOR MORE, VISIT AJINOMOTOFOODSERVICE.COM.

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FSRMAGAZINE.COM

APRIL 2023