MenuMine Trend

Beverages is the only food that fits into every single band of the taste, color and texture spectrum.  There are more options in every beverage niche ranging from coffee to carbonated to cocoa and water.  Apart from carbonated, there are seven major beverage categories.  Coffee beverages, including hot and cold and including specialty and regular account for over one third (35.3%) of menu listings on restaurant menus.  Coffee beverages are the fastest growing beverage category.  MenuMine, the foodservice industry's menu information database, indicates growth is greatest for coffee (4.7 pts), tea (3.2 pts) and bottled water (2.4 pts).

More than half of all US restaurant chains serve Barbecue, however, hardly any have a pit or a huge grill in the back of the house. Authentic barbecue in the US usually calls for underutilized cuts of meat cooked over a low, open flame for several hours to tenderize the meat, using woods like hickory or maple.  Meat is basted with a secret sauce starting with tomatoes and vinegar plus a host of herbs and spices that mingle with smoke to impart that special signature flavor.   At home, barbecue usually means an outdoor grilling event with burgers or chicken.  In foodservice there are more options.  Barbecue offerings partly depend on your geography, partly on your type of operation…and largely how authentic you want to be.

Based on newly conducted primary research, the top rated Comfort Foods served in restaurants today are identified as Lasagna and Pizza.  Popular runner-ups are Macaroni & Cheese, Hash Browns and Mashed Potatoes.  Research conducted by Foodservice Research Institute has determined that Comfort Foods are most often a prepared entrée rather than a sandwich, salad or appetizer.  Another finding is that Comfort Foods generally fall under American-Traditional cuisine or Italian cuisine.  As far as ingredients go, about one third of the time, leading Comfort Foods are topped with a cheese or a tomato sauce.  Only occasionally are they breaded/battered and/or deep fried.

Crayons, draw-me schemes and treasure maps on place mats make for entertaining Kids Menus.  With short attention spans, colorful graphics buy a little time and engage young diners and parents alike.  Kids Menus ease the ordering task and engender confidence in the establishment and the quality of its fare.

Most Americans skip breakfast.  Some estimates put the number as high as 75%, and this includes not having a snack or beverage to "break the fast".  That first bite or drink of the day presents a gold mine of opportunities for savvy restaurant operators and food processors. 

Think Elegant and Indulgent: An exclusive survey of commercial restaurants indicates that operators are planning to offer their patrons Holiday Menu Items that are more elegant, exotic and indulgent.

Desserts are the perfect way to end the meal.  Desserts should be sweet, light, smooth and creamy.   Desserts can be hot or cold or both.  Baked Goods account for almost half (47%) of total desserts, however, 11% of these are topped with an ice cream or other frozen/chilled confection.  At least 53% of desserts are served frozen or chilled and of these 14% include a baked goods ingredient such as a cookie, brownie or wafer. 

Soups and stews establish and define restaurant image and quality.  These "one pot wonders" have all the elements of a hearty meal: meats, veggies, seasoning and, of course, captivating aroma.  The variety of soups and stews is endless.  There is a soup and stew for every ethnic group, country and region.

One word describes holiday menus in the Non-Commercial marketplace.   And that word is “Traditional”.   In fact, when we compare holiday planning between Non-Commercial and Commercial operations, it is clear that Commercial operations focus more on the Elegant, Indulgent and Expensive, while Non-Commercial operations focus on more Classic holiday menu items and their preparation.  More than at any other time of year, hearth and home are an assuring presence on non commercial menus.

Savvy menu designers are quick to exploit consumer images of food on the basis of regional (multi state) and local (city or state) perceptions.  Place names like Carolina or Hawaii or Southwestern help the diner to mentally construct a vision of the fare being offered.  Well traveled and food conscious restaurant patrons are more likely than ever to draw the link between region, city or state and food.