Culinology -- December 2013 - (Page 8)

MENU TRENDS The top growing menu terms offer health, indulgence and flavor adventure heese has lost its meaning on reflect trends in healthful dining and educated about ingredients and prep- menus. indulgence. Red beets and Brussels arations, the majority still may prefer Diners want to know sprouts rank high among such fatty chicken to charcuterie. Such trending more these days. What kind of cheese proteins as short ribs and pork belly. terms as broccolini and burrata have is it? From where was it sourced? How From Nutella to Sriracha, complex fla- less than a 2% penetration in US chain is it prepared? Is it gluten-free? vors remain red-hot. and independent restaurants. More than ever, operators are pep- Combining on-trend flavors and "The reality is that if you look at pering menus with extra detail to ap- ingredients with the top penetrating the industry broadly, the vast major- peal to a savvier consumer. proteins or preparations results in a ity of restaurants are catering to the familiar dish with a unique twist, Ms. mass markets," she said. "You cer- Webster said. tainly have the independent opera- "Operators are being more and more descriptive with what they're offering on the menu," said "It's not a lamb dish with Sriracha tors who are probably offering more Maeve Webster, senior director at and a whole bunch of other flavors unique options, but between the Datassential, a market research firm. where people are like, 'I don't know chains and a lot of the mom-and- "They're taking more space to provide what half of that is, and I don't like the pops that are in middle America, if information about each and every dish other half,'" Ms. Webster said. "If you you will, they're really catering toward that they have there. As a result, every- use some of these top preparations or consumers who are relatively risk- and thing is becoming a lot more specific. flavors to create something that has experimentation-adverse." It's not enough now to say you have an unusual element to it, you are cre- Many of the top 20 growing ingredi- cheese on the burger." ating something that's a little safer to ents or flavors featured in appetizers, experiment with." entrees, sides and desserts are main- The top growing descriptors on menus, according to Datassential, 8 | Culinology | DECEMBER 2013 While restaurant users are more stream-bound or beyond.

Table of Contents for the Digital Edition of Culinology -- December 2013

Culinology -- December 2013
Table of Contents
President's Letter - Passion leads to success
Emerging Trends - Fitter food service fare coming into focus
Menu Trends - A Dish by Any Other Name
Dessert - Desert Trends 2014
Healthy Children - Child's Play
Children's recipe challenge
Member Profile - R&D Road Show
Petits Fours
Upcoming Events/Ad Index

Culinology -- December 2013

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