FOOD & BEVERAGE TRENDS
CHICKEN: HOT HONEY KATSU SANDO The University of Alabama
Ingredients: chicken katsu cutlet, lemon slaw, hot honey sauce, brioche bun “The Hot Honey Katsu Sando was born from a love of Japanese culture and culinary innovation. Inspired by Japan’s creative approach to food and hospitality, this sandwich reimagines a classic chicken katsu cutlet with a bold Southern twist. A zesty lemon slaw adds brightness, while a drizzle of hot honey brings sweet heat that ties it all together. It’s a fusion of tradition and flavor — crafted with curiosity, respect, and a passion for global comfort food.”
CHICKEN: HOT HIGHLANDER Radford University Ingredients: brioche bun, hot honey chicken, smoked pimento gouda cheese, caramelized onions, lettuce leaf “Inspired by the bold spirit of Radford University, Chef Jim created the Hot Highlander Honey Pimento Chicken Sandwich as a nod to Highlanders who like a little kick in their day. He wanted something that felt Southern at its roots — with a touch of home-style comfort — but still packed the kind of energy that keeps Radford students going from class to practice to late-night study sessions. The result? A sandwich that’s sweet like Highlander hospitality and spicy like our school pride — crispy hot honey chicken topped with smoked pimento gouda, caramelized onions, and a crisp lettuce leaf on a warm, buttery brioche bun.”
CHICKEN: HOT ON THE BLUFF BANGER Southern University of Baton Rouge Ingredients: Hot honey chicken sandwich, smoked gouda mac and cheese, bread butter pickles, Texas Toast bread “Chef Paul wanted to turn up the heat literally and figuratively at the grill station. Inspired by bold Southern flavors, he created the Nashville Hot Honey Chicken Sandwich, layered with smoked gouda mac and cheese. But the real twist? His homemade bread and butter pickles. Sweet, tangy, and made from scratch, they cut through the spice and richness, giving the sandwich a punch of personality that’s all his own.”
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QUARTERLY | Q1
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