Ethnic Menus

Ethnic menu items are a steadily gaining trend on foodservice menus. And they’re bigger now than ever. According to the National Restaurant Association’s 2016 report on food trends, interest in ethnic cuisines and flavors has grown 12% in the last 10 years, and will continue to grow 14% over the next 10.

Safe, farm-fresh eggs in your ethnic menu

With American diners’ growing taste for ethnic cuisine and increasing customer demand for spicy and exotic menu options, this is the rare “trend” that appears to be here to stay. Wherever the demand for global cuisine takes your foodservice operation, Davidson's Safest Choice pasteurized shell eggs provide safe, farm-fresh flavor in your ethnic foodservice menu.

Ethnic recipes: a world of possibilities

Davidson's pasteurized eggs are your versatile option for ethnic menu items like huevos rancheros (also try these baked huevos rancheros), Mediterranean frittata, egg drop soup, and any other foodservice recipe that calls for eggs.

The CDC advises foodservice operators not to use unpasteurized eggs in restaurants. Davidson's pasteurized eggs are pasteurized through a process designed to eliminate the risk of Salmonella—even in raw egg applications. In addition, they’re ACF-certified for culinary performance.

As your ethnic menu expands, your foodservice operation may use eggs in ways you never imagined. Be ready for any egg entrée with Davidson's pasteurized eggs. Whether you use Davidson's in coddled egg-topped Asian noodle soup or scrambled in a fiesta egg burrito, your customers can taste the difference!

A Recipe for Revenue

Today, everyone is tapping into the breakfast edge, leveraging the morning meal's appeal to generate revenue. Quick prep and broad popularity are just two reasons breakfast fare is finding its way onto all-day foodservice menus as well. Read more in the Davidson's Safest Choice® Foodservice blog >

Free Food Safety CE

Discover how cross contamination is a contributing factor to foodborne illnesses, where the trouble spots are in both commercial and home kitchens, and action steps you can take to safeguard your clients today. This free, online CE course is approved for RDNs, DTRs, CDMs, REHSs, and Certified Chefs. Free CE: Cross Contamination Action Ideas >