MENU TRENDS 2013 What's Hot, What's Not, What's Next?
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MENU TRENDS 2013 What’s Hot, What’s Not, What’s Next? Presented by Nancy Kruse The Kruse Company Menus 2013 Introduc<on NEW ITEM INTROS HIT RECORD HIGH LEVELS: TOP 250 CHAINS, FIRST HALF 2012 Category New Items LTOs Entrées 1,640 1,415 Sides 459 137 Appe<zers 410 342 Desserts 397 344 Sandwiches 371 265 Source: Technomic, Inc., MenuMonitor; Menu Innovaon Report Menu Trends 2013 Agenda • 5 Menu Must Haves • 5 Menu Newsmakers 5 Menu Must Haves Key Points ü Freshness ü Flavor ü Premiumizaon ü Customizaon ü Miniaturizaon What’s Hot? I. Freshness FRESH LOOK AT LOCAL FOODS % Offering Fine Dining 90% Casual Dining 63 Family Dining 56 Fast Casual 45 Fast Service 28 Source: Naonal Restaurant Associaon Freshness Evoluon 1. Points of Origin Shari’s Fresh Blackberry LTO “Fresh Blackberries Grown in Northwest” Blackberry Pulled Pork Salad Freshness Evoluon 2. Grower Iden<ficaon Burgerville’s Fresh Blackberry LTO Freshness Evoluon 3. Grown on Site HMSHost + Chicago Department of Aviaon’s Aeroponic Garden at O’Hare What’s Next? Pushback What’s Hot? II. Flavor Synergy INFLUENCES ü Ethnic foods ü Chef sensibility ü Sophis<cated palates ü Experimentaon ü Approachability Chili’s Pick-a-Pepper Promo<on Sweet + Heat: Rubio’s Mango-Habañero Ono Taco • Mango-Habañero Pineapple Salsa • Smoky Red Chile Sauce -Guajillos -Anchos -Red Jalapeños Erbert & Gerbert’s Luna Sandwich Eau Claire, WI Sweet + Smoky: Red Lobster’s Maple-Glazed Entrée • Salmon & Shrimp • Wood-Fire Grilled • Maple-Cherry Glaze Publix Supermarkets Take Leaf from Restaurants Sweet + Salty: Red Robin’s Salted Caramel Shake • Red Hawaiian Sea Salt Denny’s Caramel-Bacon Stuffed French Toast • Bacon Filling • White Chocolate- Cream Cheese Spread • Warm Maple Syrup • Bacon-Bit Sprinkles Sweet + Savory: Burger 21’s Ahi Tuna Burger • Caramel Soy • Sriracha • Fresh Avocado • Pickled Cucumber L’Escale’s Black Cod with Sugarcane Marinade • Fresh Ginger • Spiced Lobster Broth • Carrots, Onions, Fava Beans Greenwich, CT What’s Next? Pucker Up for Sour INFLUENCES ü Korean Cuisine ü Pickles/Pickling/Fermen<ng ü Vinegar/Vinaigreje ü Greek Yogurt, Feta Kogi Truck’s Bacon Kimchi Tofu Dog Los Angeles, CA What’s Hot? III. Premiumizaon “Premium” Menu Men<ons On the Rise 2007 2012 69 138 Burger King’s Sandwiches Source: Mintel Menu Insights Taco Bell’s Can<na Menu Created by Chef Lorena Garcia Fire-Roasted Corn Salsa, Black Beans, Cilantro Rice, More Romano’s Macaroni Grill’s Parmesan-Crusted Veal Chop • Bone-in Scaloppine • Prosciujo • Truffle-Mushroom Demi-Glace What’s Next? Liquid Assets Mac McGee’s Steak & Mushroom Pie •Guinness Gravy Roswell, GA What’s Hot? IV. Customizaon Pie Five Leads Fast-Casual Pizza Pack Sandwich Concepts Offer Choices… Melted @ Northern Michigan University Grilled Cheese Concept: 9 Breads; 5 Cheeses; Many, Many Toppings …And Yogurt Chains Put Patrons in Charge Menchies Frozen Yogurt: Mix, Weigh, Pay What’s Next? Pushback Umami Burgers Allows No Modificaons EARTH BURGER •Mushroom-Edamame Pay •Slow Roasted Tomato •White Soy Aïoli •Truffle Ricoja •Cipollini •Leuce Los Angeles, CA What’s Hot? V. Miniaturizaon INFLUENCES üShareable üGrazeable üExperimentable üPor<on controllable üCalorie controllable üCost controllable üDaypart, occasion flexible TGI Friday’s New Taste & Share Menu Wendy’s Salad Program • Entrée Size • Half Por<on • Side Salad Taco Bell’s Happier Hour What’s Next? Snacking Naon WE’RE SUBSTITUTING SNACKS FOR MEALS Usually skip or replace one 42% meal/day with snacks 3 meals with few snacks in 36% between Usually skip or replace 2 9% meals with snacks 3 meals with many snacks 6% between 3 meals, no snacks 5% Usually just snacks, no 1% meals Source: Technomic Snacking Occasion Consumer Trend Report 5 Menu Must Haves What’s Not So Hot? • Poor menu merchandising – Seasonality – Hands-on prep – Kitchen exper<se – Flavor enhancements • Menu inflexibility – Controlled customer control – Poron op<ons 5 Menu Newsmakers Key Points ü The Chicken… ü …And the Egg ü Skin in the Game ü Corn Pone ü Greek to Me What’s Hot I. Chicken Out POULTRY IN MOTION Increase on Menus 2012 vs. 2009 Items with Poultry Ingredient 12% Chicken Fingers 10 Chicken Wings 19 Chicken on Pizza 26 Chicken Wraps 35 Source: Mintel Menu Insights Chefs Flock To Chicken Concepts Bantam & Biddy Pecking Order Atlanta, GA Chicago, IL Yardbird Miami, FL Fried Chicken Is Hot Thomas Keller’s Addendum Yountville, CA Fried Chicken Is Really Hot One Eared Stag’s “Nashville Hot” Chicken Sandwich Atlanta, GA Fried Chicken Is Cold, Too ink.sack Federal Donuts Los Angeles, CA Philadelphia, PA Burger Chains Take Flyer on Chicken McDonald’s Tesng …Spicy McBites Bone-In Mighty Wings… Were Summer LTO 40 What’s Next? Beer Chicken Segment What’s Hot? Shell Games INFLUENCES ü Protein packed ü Cost efficient ü Ethnic compability ü Around menu ü Around clock ü Comfort image ü Versale prep>>>>> Chefs Bedeviled By Eggs… Wayfare Tavern’s Deviled Eggs •Fried Shrimp •Old Bay Yolks •Bread & Bujer Pickles San Francisco, CA …And Chains Like Them, Too Cracker Barrel’s Grilled Chicken ‘n Fresh Vegetable Salad With Deviled Eggs, Country Pepper Vinaigreje Incredibly Edible In Soups… Lile Donkey’s Sopa de Puerco Birmingham, AL …In Salads… First Watch’s The Poacher •Spinach •Bacon •Tomato •Avocado …In Pasta Dishes… Romano’s Macaroni Grill’s Pasta Carbonara …And In Pizzas and Flatbreads Pitire Pizza’s Del Frisco’s Grille’s Greens, Egg & Ham Carbonara Flatbread Los Angeles, CA Eggs Play Well With Sandwiches Liberty Tap Room & Grill Charleston, SC Franks ‘n Dawgs Brunch Dog • Pork Loin Breakfast Sausage • Cobb-Smoked Bacon • Fried Egg Over Easy • Maple Mayonnaise Chicago, IL Rathbun’s Blue Plate Kitchen’s Croque Madame Dallas, TX What’s Next? Egg-stra Special Breakfasts Wow Bao’s Breakfast Bao Chicago, IL Newsmakers III Crunch Time USE OF “CRUNCHY” IN MENU DESCRIPTIONS Year Men<ons 2008 195 2009 201 2010 209 2011 214 2012 226 Source: Mintel Menu Insights Chefs Have Skin in Game Yusho’s Skin Tas<ngs SKIN IS IN • Chicken: Catbird Seat, Nashville • Salmon: Yusho, Chicago • Pork: The Greenhouse Tavern, Cleveland • Duck: Paris Club, Chicago Some Operators Porkin’ Out The Alembic’s Hot Dog with Chicharrónes San Francisco, CA Smith & Wollensky’s Cracklin’ Pork Shank • Slow Cooked, then… • …Fried for Crispy Skin • Pineapple-Mustard Glaze • Creamy Sauerkraut • Firecracker Applesauce More Chains Feeling Crunch Steak ‘n Shake’s Jalapeño Crunch Steakburger •Pepper Jack •Chipotle Mayo •Fresh Salsa •Jalapeños •Crispy Fried Onions White Castle’s Crispy Jalapeño Cheese Fries Taco Bell’s Doritos Locos Tacos What’s Next? Silky Smooth Ford’s Filling Staon’s California Avocado Grill’s Lamb Sandwich with Burrata Grilled Avocado Caprese Culver City, CA Escondido, CA What’s Hot? IV. Menus Get Corny Cracker Barrel’s Shrimp & Grits with Roasted Corn Bread Elote Goes On and Off Cob Can<na Feliz’s Elotes Locos Velvet Taco’s “Elote Style” Ft. Washington, PA Dallas, TX Corn Dogs Go High and Low Oakley Bistro’s Shrimp Corn Dogs Sonic’s Corn Dogs Truffle Oil Mustard Sweet Corn Baer Indianapolis, IN Corn Goes Back to Roots… Bahama Breeze’s Sweet Peruvian Corn Cakes •Roasted Pineapple Salsa …And Corn Goes Mul<-Naonal The Greenhouse Tavern’s Corn Carbonara •Creste Noodle •Panceja •Sheep ’s Milk Cheese •Black Pepper •Bread Crumbs Cleveland, OH Speaking Of Corn • “Farm to Table” Methods • 100% Estate-Grown Corn • Dislled Four Times What’s Next? Veggie-rama No. 7 Subs’ No. 7 Subs’ Roasted Cauliflower Sandwich Broccoli Sandwich Fried Shallots, Romaine, Chutney Mayo Mozz, Thai Basil Pesto, Fried Lemon What’s Hot? V. It’s Greek to Me INFLUENCES • Yogurt, yogurt, yogurt! • Med cuisine tailwind • Accessible foods/flavors • Fast casual chains • High profile chefs Lile Greek Goes Tradi<onal • Mousaka • Pas<<sio • Dolmades >>>> • Souvlaki • Avgolemono Soup • Gyros • Spinach Pie • Baklava Pinkberry Goes Savory GREEK YOGURT + • Fresh Cucumbers • Sesame Nuggets • Red & Yellow Peppers • Drizzle of Honey & Chili Powder or • Almond Pesto • Sliced Almonds • Tomatoes • Olives • Sea Salt Other Operators Get to the Greek BGR/The Burger Joint’s THE GREEK • Freshly Ground Leg of Lamb • Cumin, Mint, Garlic • Tzatziki Sauce • Feta Cheese Cheesecake Factory’s Santorini Farro Salad • Farro • Beets • Cucumbers • Tomatoes • Red Onion • Feta Cheese • Tzatziki • Vinaigreje Miami Subs Grill’s Mediterranean Gyro Sub Z Pizza’s Greek • Feta • Mozzarella • Red Onions • Greek Olives • Tomatoes • Oregano What’s Next? Eastern Med Street Foods Ro< Mediterranean Grill’s Falafel •Organic Chickpeas 5 Menu Newsmakers What’s Not So Hot? • Failure to exploit key trends – Sauces, dressings, condiments – Sides, salads, sandwiches – Small bites, snacks • Failure to communicate – Take credit – Toot your own horn – Don’t leave money on the table! Menus 2013 What’s Hot, What’s Not, What’s Next? ü 5 Menu Must Haves ü 5 Menu Newsmakers Thank you! .