Prepared Foods - November 2008 - (Page 47)

2008 foodservice annual @ISTOCKPHOTO/DANIEL BENDJY Entrées: Innovation at the Heart of the Meal More than any other course, the entrée defines consumers’ perceptions of a restaurant, and trends among them tend to be markers of change in consumer taste and purchase patterns. Chains that introduced new entrées in 2008 did well to appeal to three overriding trends. Mahi mahi, either crusted Technomic, Contributing Editor with macadamia nuts or plain grilled and served with vegetables, is a popular fish menu item seen at many restaurants. s budgets have tightened nationwide, restaurants have found success in appealing to consumers’ pocketbooks and stomachs at the same time. Guests want to feel they are getting the most value for their dollars. When they do eat out in 2008, the experience is likely to be one they consider a splurge. Platters and combos give “splurge” restaurant meals variety and heft. Strong franchises build the need for platters into their concept, like Virginia Barbecue’s cornerstone Novice BBQ Sampler, which touts three separate barbecue styles: North Carolina, Texas and, of course, Virginia. Samplers and combos can be set at a higher price point, because they give diners the taste treat of several “meals out” in one experience. A Citrus Broiled Shrimp & Fresh Asparagus—drizzled with basil pesto aioli and served with baby spring greens and strawberries tossed in balsamic vinaigrette. ■ Mediterranean Chicken Fettuccine—tossed with fresh spinach, artichoke hearts and sundried tomatoes and served in a ■ Natural Appeal Second, the number of Americans interested in “healthier” lifestyles continues to grow, along with interest in local, sustainable, “all-natural” and organic fare. Menus reflecting aspects of this awareness can be a major selling point for these consumers. For instance, Mimi’s Café this summer rolled out several new entrées featuring from-scratch preparation and trans fat- and cholesterol-free cooking oils. Offerings include: tomato-Asiago cream sauce. ■ Orange Roughy or Mahi Mahi—crusted with macadamia nuts or plain grilled, served with vegetables, baby bakers or mashed potatoes and a signature avocado-artichoke salsa or lemon-caper butter pan sauce. As consumers finally begin to heed nutritionists’ message to eat more vegetables, operators have found ways to incorporate veggies into classic menu items. For instance, successful operators treated pizzas as a canvas onto which vegetables could represent ethnic flavor combinations. Vocelli Pizza introduced several new selections that played to this idea. The Quattro Pepper pizza featured roasted red peppers, green peppers, hot peppers, cayenne pepper and mozzarella over a pesto sauce, establishing a spicy, Creole-influenced flavor, while the Olympian targeted Greek flavors using white sauce with spinach, roasted red peppers, black olives, artichokes and a trio of feta, mozzarella and Pecorino Romano cheeses. www.PreparedFoods.com ● November 2008 47 http://www.PreparedFoods.com

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Prepared Foods - November 2008 Contents On the National Menu MarketWatch Menu Trends: Appetizers—Big Flavor, Small Portion and Price Menu Trends: Beverages— Drinking It Up Menu Trends: Indulging in New Desserts Menu Trends: Innovative Entrées Menu Trends: Salads Take Center Stage Do-it-yourself Flavor Trends: Chef Inspirations Culinary: Flavors of the Future Food Ingredients—Side Dishes, Meals and Desserts Consumer Research R&D Applications: On the Edge of Flavor R&D Applications: Authentically Mexican Peppers Abstracts

Prepared Foods - November 2008

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