Providing Solutions to an Expanding Food Industry

Trends from 2011

1. Health – sodium reduction, healthier options for kids, Kids LiveWell
2. Automated menus – smartphone apps for ordering
3. Transparency – product sourcing, ingredients and nutritional information.  Chef as spokesperson.
4. Indigenous ingredients – traditional, local, authentic – ingredients native to a cuisine
5. Trend to health, but still allowing for indulgence.

Trend Predictions for 2012

1. American Regionalism – Cajun, Creole, Memphis ribs, Texas Brisket, St. Louis style .  Most types of cuisine have 70-80% of consumers interested in trying. 
2. Double-Sided Menu.  Catering to different health needs (indulgent vs. healthy) and different budgets (high price and low priced options on the same menu).  77% of restaurant goers report that they order what they crave, and 64% are interested in seeing more healthy items in restaurants.
3. Consumer Control.  Control of ordering (smartphone apps), control of menu, control of daypart (all day breakfast).  58% of consumers like to customize their food orders. Examples include Buffalo Wild Wings with the range of sauce options.
4. Slow it down.  Consumers are looking for new quality  cues such as ‘fresh’, “made from scratch” “handmade”.
5. Imported Ideas.  Look overseas for new menu development.
 

 View the full report here.