Med-Rim Cuisine Offers Hot, New Menu Options

Mediterranean/Greek was named the most likely ethnic food to be added to non-commercial menus, as well as the number-two “hot cuisine” in 2006 (after Thai), according to FoodService Director’s 2006 Survey of Menu Development.

Mediterranean/Greek was named the most likely ethnic food to be added to non-commercial menus, as well as the number-two “hot cuisine” in 2006 (after Thai), according to FoodService Director’s 2006 Survey of Menu Development.

With its focus on variety, freshness, and lots of fruits and vegetables, breads and grains [like rice], beans, nuts and seeds-the Mediterranean diet is right in tune with contemporary lifestyles and nutritional concerns. The Med-Rim region represents a huge trove of different foods and flavors, from the delicate, fragrant cuisine of Morocco and Persia to the hearty, rustic specialties of Spain and Portugal-enough menu variety to keep customer interest high for years to come.

Familiar or exotic, Med-Rim items also tend to be low in cost and high in opportunity for both patron and operator. The cuisine offers:

• Niche for ethnic food that’s still approachable
• Platform for experimentation and introduction of new flavors with their own pop and sizzle
• Way to address specialized menu needs

Excerpt from FoodService Director’s January 15, 2007 article “Exploring the Med-Rim’s Sea of Options.” Reprinted with permission of Ideal Media, LLC.