What's New in Rice Archive

Hot Trends in Foodservice

To compete in today’s foodservice environment, it’s important to stay on top of the key trends impacting the industry. Here is the most recent and relevant industry data to help you develop new and innovative dishes that satisfy your patrons’ demands. You’ll notice many of the trends revolve around ethnic and healthy cuisines, which demonstrates rice is more of an essential ingredient for your menu than ever.

Ethnic Cuisine Tops Takeout Growth

With everyone’s busy schedules, the popularity of takeout food is on the rise. Consumers want a variety of ethnic cuisines “to go,” not just from traditional takeout locations, but also from their favorite restaurants.

NASFT/Mintel’s breakdown of the most popular ethnic cuisines for takeout:

48% Chinese
20% Mexican/Latin
19% Asian
14% Italian
8% Middle Eastern
6% Indian

Asian & Mexican Dishes Appeal to Broader Population

Further proof ethnic cuisine is becoming more mainstream can be seen in foods considered ethnic popping up in non-ethnic restaurants. According to a 2007 MenuMine analysis of about 600 non-Asian chain restaurants, 34% include Asian items on their menus. MenuMine also found from 2001-2005, the number of Mexican items menued in non-Mexican chain restaurants increased by 39%.

Dining Trends Vary by Audience Segment

Consumers in general are looking for fresh ingredients, plenty of taste and foods free of trans fats. They are also willing to pay more for premium ingredients and a wider variety of gourmet food choices.
Among younger consumers, baby boomers and busy families, the hottest trend right now is healthy menu options.
Younger consumers are looking for bold flavors and ethnic cuisines.
Other food trends of note are an increase in consumption of morning meals at restaurants and an increase in demand for small meals or snacks, especially among women and late night diners.

Facts to Help with Menu Development:

Flavorful and fresh were the most desired menu food descriptors, scoring 44% each
78% of parents said kids’ menus influences their restaurant choice
42% of all consumers are concerned about fats/cholesterol in restaurant foods
56% of consumers reward themselves when eating out by upgrading menu choices or adding items to their meals
39% of consumers want restaurants to purchase produce and proteins from local farmers

Information provided courtesy of Liz Sloan and synthesized from her “Crossover Cuisines” and “Menu and Market Makers” presentations. Detailed information and additional insights can be found at www.sloantrend.com.

Also be sure to visit our Trend Watch column for more foodservice trends and insights.