FLAVORS TO WATCH. Stay on Trend with Global Fast Casual Fare

Transcription

1 FLAVORS TO WATCH Stay on Trend with Global Fast Casual Fare

2 Flavors Sweeping Fast Casual Restaurants Global influences intrigue local customers. Fueled by younger consumers, on-trend cuisines are increasingly more global. For these ethnic cuisines, staying power expands far beyond ethnic Fast Casual restaurants. The opportunity is there for Fast Casual restaurants to innovate with diverse ingredients incorporated into familiar dishes. Spicy, fermented, sweet the list of flavors customers seek expands daily. Yet Fast Casual operators might be hesitant to incorporate new ingredients because of cost control, food waste, or a number of other menu-shrinking drivers. By balancing ingredients customers actively request with ingredients that have a high interest rating but are on less than 0% of restaurant menus, operators can spark interest and convince customers to take a bite. Plus, consumers are looking for new foods and beverages and, most of the time, restaurants are the establishments where diners first encounter new ingredients. 3 5% of customers discover on-trend menu items at restaurants and 75% of those customers actually tried the on-trend item. 3 Read on to learn more about how global ingredients and flavors are valuable to Fast Casual operators looking to shake up their menus. Explore global flavors from spices to main dishes to beverages. Datassential, CPP Generations, 05 Datassential, Pulse Changing Menu Sizes, December 06 3 Datassential, CPP Flavor Dynamics, 05 NESTLEPROFESSIONAL.COM

3 CHAPTER SPICES, SAUCES & CONDIMENTS

4 CHAPTER : SPICES, SAUCES & CONDIMENTS Boost Dishes with a Dash of Spice Spices, sauces, and condiments boost flavor profiles. A simple way to boost flavor, provide texture, or balance color on a given dish is to add spices, sauces, and even condiments to elevate a menu item. Customers consider a Japanese sauce like ponzu to be more unique than marinara or salted caramel. And diners believe truffle oil is more interesting than tzatziki sauce or rosemary. As ingredients move along the Menu Adoption Cycle, perceived star power diminishes. THE MENU ADOPTION CYCLE INCEPTION ADOPTION PROLIFERATION UBIQUITY 6 On-trend ingredients begin at inception Lower price points and a better understanding of how to use the ingredients Mainstream appeal All sectors use the ingredient Ethnic Independents Fine Dining Restaurants Fast Casual Restaurants Gastropubs Chef Casuals Food Trucks Upper Casual Casual Independents Lodging Casual Chains Colleges Quick Service Restaurants Grocery Deli Convenience Stores Corporate Cafeterias Family Restaurants Healthcare K- Schools Datassential, CPP Flavor Dynamics, 05 Datassential, MAC White Paper, November 06 NESTLEPROFESSIONAL.COM

5 CHAPTER : SPICES, SAUCES & CONDIMENTS FAST CASUAL MENUS WITH MIGHTY FLAVOR Spices, sauces, and condiments can enhance dishes by bringing out different flavor profiles of vegetables, meats, fruits, and other ingredients. FERMENTED Miso 3 Fermented soybean paste used in Asian cuisines. 5% of consumers have tried miso. WARM Cinnamon Made from the inner bark of trees, cinnamon has been used for thousands of years. It can be found in global spice mixes such as garam masala, jerk spice, and Chinese five spice. SWEET Ganache 4 A simple cream and chocolate mixture, ganache is a versatile sauce. Since chocolate is consumers favorite flavor for almost all types of desserts, ganache has the potential to be a best seller. SPICY Gochujang A Korean condiment that contains red chili, rice, soybeans, and salt. Gochujang has grown on menus by over,700% in the last 4 years. TANGY Mignonette 5 A light sauce served with seafood, typically traced back to French cuisine. Although it s only on % of restaurant menus, 3% of consumers are interested in trying it. FATTY Coconut Oil5 This oil is used to add a lavish component to Asian dishes and beyond. Fat is now back on trend, adding richness to foods and even beverages. Datassential, MenuTrends Penetration Gochujang, 06 Datassential, On the Menu, December 05 3 Datassential, On the Menu, October 05 4 Datassential, On the Menu, October 06 5 Datassential, On the Menu, December 06 NESTLEPROFESSIONAL.COM

6 CHAPTER : SPICES, SAUCES & CONDIMENTS Keeping a variety of items and fear of alienating customers by removing their favorites has led about 35% of operators to increase the number of items on their menus. When operators add a new dish, they might be afraid that it will fail. Luckily, there are some ingredients that customers are actively seeking out. There are many options for those looking to add on-trend flavors. With spices, sauces, and condiments, Fast Casual operators can refresh their menu items with ease and build profit. Aioli, honey butter, harissa, and gremolata also have become more prevalent on menus over the last few years. 6 The following ingredients grew 00% or more on menus over the past 4 years. HIGH PROFITABILITY POTENTIAL 05% 5 SEA SALT 55% 3 SRIRACHA 7% AGAVE 43% 4 SOFRITO Datassential, Pulse Changing Menu Sizes, December 06 Datassential, MenuTrends Penetration Agave, 06 3 Datassential, MenuTrends Penetration Sriracha, 06 4 Datassential, MenuTrends Penetration Sofrito, 06 5 Datassential, MenuTrends Penetration Sea Salt, 06 6 Datassential, Modern American Food Trends, December 05 NESTLEPROFESSIONAL.COM

7 CHAPTER MAIN INGREDIENTS

8 CHAPTER : MAIN INGREDIENTS Menu Additions with New Flavors Create bold dishes customers can t wait to try. After establishing which new spice combinations to use, which sauces to pour, and what condiments to offer, it s time to invent menu items or enliven existing ones. One way to capture customers attention is to be bold by using innovative ingredients. There are plenty of ingredients that people think they would enjoy but are on less than 0% of restaurant menus. When Fast Casual restaurants add out-of-the-box ingredients to the menu, the restaurants have a better chance of standing out. Operators can explore menu items that customers say they have been waiting to try. One of the many drivers for diners who frequent Fast Casual restaurants is ethnic food 3% of consumers planned their last Fast Casual trip because they wanted ethnic food. Expanding to a more globally-driven menu or tweaking entrée and dessert choices appeals deeply to diners. In fact, 83% find the idea of authentic ethnic cuisine appealing. 5 Global inspiration is not just for main dishes, global flavors span dayparts and meal parts. Datassential, On the Menu, October 06 Datassential, On the Menu, December 06 3 Datassential, On the Menu, May 06 4 Datassential, On the Menu, January 07 5 Datassential, CPP, 05 NESTLEPROFESSIONAL.COM

9 CHAPTER : MAIN INGREDIENTS TRAILBLAZER MENU ITEMS CHALLAH TONKATSU HOUSE-MADE CEREAL 3 FALAFEL 4 WANT TO TRY IT 34% ISRAEL WANT TO TRY IT 36% JAPAN WANT TO TRY IT 4% U.S.A. WANT TO TRY IT 43% THE MIDDLE EAST MENU IDEAS Challah is a thick, doughy bread that can stand up to long cooking times and lots of toppings. A great go-to bread for French toast or even a viable option for croutons, Challah can add more intrigue to Fast Casual menus. MENU IDEAS Think of tonkatsu as a close relative of pork schnitzel. It s approachable enough for consumers to want to try it with rice or alongside wasabi mashed potatoes MENU IDEAS A better-for-you breakfast option, house-made cereal oftentimes uses less sugar and more natural flavors. Serve with milk or possibly offer it as an ice cream topping. MENU IDEAS Falafel can be used as an appetizer, side dish, or main dish and can be infused with all different spices including za atar and harissa. KHACHAPURI 4 WANT TO TRY IT 45% REPUBLIC OF GEORGIA MENU IDEAS Think of khachapuri as a cousin to pizza. This cheesy, crusty bread is suitable for all dayparts and topping it with an egg makes it an out-of-the-box breakfast offering Datassential, On the Menu, February 07 Datassential, On the Menu, July 06 3 Datassential, On the Menu, November 06 4 Datassential, On the Menu, October 06 5 Datassential, On the Menu, January 07 NESTLEPROFESSIONAL.COM

10 CHAPTER : MAIN INGREDIENTS TRAILBLAZER MENU ITEMS SMOOTHIE BOWLS 5 ALTERNATIVE FRIES 4 WANT TO TRY IT 45% U.S.A. WANT TO TRY IT 46% U.S.A. MENU IDEAS Fast Casual operators that already offer smoothies are at an advantage for offering smoothie bowls. Since they are easily customizable, restaurants can offer buildyour-own smoothie bars. MENU IDEAS Alternative fries are a quickto-add option to Fast Casual menus. Many alternative fry options involve vegetables like zucchini or asparagus, which are coated in batter and fried or baked for customers to enjoy. BANOFFEE PIE HUEVOS RANCHEROS CREPES 3 WANT TO TRY IT 47% ENGLAND WANT TO TRY IT 50% MEXICO WANT TO TRY IT 59% FRANCE MENU IDEAS Banoffee pie is made with bananas, cream, and toffee, typically with a biscuit crust base. These flavors can be incorporated into ice cream sundaes, crepes, or sorbets. Datassential, On the Menu, February 07 Datassential, On the Menu, July 06 3 Datassential, On the Menu, November 06 4 Datassential, On the Menu, October 06 5 Datassential, On the Menu, January 07 MENU IDEAS Huevos rancheros takes sunny-side up eggs and puts them over salsa and refried beans, all served on a tortilla. Offer huevos rancheros as a breakfast item or use the same ingredients for innovative burgers or pizzas MENU IDEAS Crepes have a light flavor that can be filled with almost any sweet or savory ingredient from chocolate to strawberries to cheese. NESTLEPROFESSIONAL.COM

11 CHAPTER 3 BEVERAGES

12 CHAPTER 3: BEVERAGES Global Inspiration in a Glass Emphasize ethnic flavors on beverage menus. MANY DINERS PLAN BEVERAGE-ONLY OCCASIONS DURING THE DAY. When Fast Casual consumers order a main course away from home, over half of diners also order a beverage other than water making beverages another menu opportunity to globalize. Beverages are a staple on Fast Casual restaurant menus. In fact, beverages are oftentimes one of the menu segments with the most offerings. Beverages can drive profit across all dayparts but a large segment of diners are opting to include a beverage with their snack, opening up an opportunity for operators to build traffic across slower dayparts. Sometimes diners purchase only a beverage. Although 53% of beverage-only occasions are preemptive, there are also consumers who spontaneously decide only to purchase a beverage 47% to be exact. 68% of snacks purchased away from home also include a beverage. 35% NOT HUNGRY ENOUGH 9% THE BEVERAGE SATISFIED MY HUNGER/CRAVING 8% WAS LOOKING FOR SOMETHING REFRESHING Datassential, CPP, February 07 Datassential, Pulse Changing Menu Sizes, December 06 4% THE BEVERAGE WAS FASTER/ MORE CONVENIENT NESTLEPROFESSIONAL.COM

13 CHAPTER 3: BEVERAGES Double down on ethnic flavors by pairing global beverages with worldly cuisine. About a quarter of diners order beverages at restaurants in order to have something to go with their meal, so operators might have an even better chance of capturing consumers attention with suggestions for beverage pairings readily available. 7 BEVERAGES AROUND THE WORLD CAFÉ DE OLLA MEXICO COLD BREW COFFEE NETHERLANDS DESCRIPTION A thick, sweet, rich coffee drink made with spices like cinnamon and cloves DESCRIPTION Coffee beans steeped in cool water for 0 hours or more for a smoother, less bitter cup of coffee FACT Sometimes called cowboy coffee because of its ties with cowboys who made the drink over the fire when they needed to warm up FACT Incidence on menus has increased by more than,700% since THAI ICED TEA 4 MATCHA 5 APPLE CIDER 6 THAILAND U.S.A. CHINA DESCRIPTION A black tea flavored with star anise and cinnamon DESCRIPTION A green tea used as a beverage or incorporated into desserts DESCRIPTION An unfiltered, unsweetened beverage made from fresh apples FACT Can include sweetened condensed milk or tapioca pearls (boba); known for its bright, orange hue FACT Matcha has grown 90% on menus in the past 4 years FACT 60% of consumers want to try apple cider Datassential, On the Menu, September 06 Givaudan Flavors, Why Explore Cold Brew Coffee?, June 06 3 Datassential, MenuTrends, 06 4 Datassential, On the Menu, July 05 5 Datassential, MenuTrends Penetration Matcha, 06 6 Datassential, On the Menu, December 06 7 Technomic, Beverage Consumer Trend Report, 06 NESTLEPROFESSIONAL.COM

14 CHAPTER 4 AMERICLECTIC CUISINE ON FAST CASUAL MENUS

15 CHAPTER 4: AMERICLECTIC CUISINE ON FAST CASUAL MENUS Regional Influences on Global Flavors American menus get global. From region to region and state to state, local and global flavors intertwine. The demand for authentic homemade dishes drives consumers to Fast Casual restaurants that have a little taste of home. Different cultures have heavy impacts on specific regions around the United States. MOUNTAIN NEW ENGLAND PACIFIC NORTHWEST MIDWEST SOUTHWESTERN MID-ATLANTIC SOUTHERN HAWAIIAN Givaudan Flavors, Regional American Cuisine Culinary Breakouts, 07 NESTLEPROFESSIONAL.COM

16 CHAPTER 4: AMERICLECTIC CUISINE ON FAST CASUAL MENUS WHILE TRADITIONALLY MANY REGIONS HAVE SIMILAR ROOTS, THE FLAVORS THAT ARE ON TREND DIFFER NEW ENGLAND MID-ATLANTIC SOUTHERN MIDWESTERN INFLUENCES PORTUGAL, NATIVE AMERICAN INFLUENCES THE NETHERLANDS, ENGLAND, AFRICA INFLUENCES AFRICA, NATIVE AMERICAN, SPAIN, THE CARIBBEAN INFLUENCES GERMANY, POLAND, AUSTRIA, IRELAND, SCANDINAVIAN PENINSULA TRADITIONAL DISHES New England Clam Chowder, Maine Lobster TRADITIONAL DISHES Homemade dumplings, Chicken pot pie, Scrapple TRADITIONAL DISHES Grits, Creole Food, Soul Food TRADITIONAL DISHES Bratwurst, Cincinnati Chili, Chicago-style Hot Dogs ON-TREND The push for fresh is strong. 93% of diners believe food and beverages offered at Fast Casual establishments are either somewhat or very fresh. ON-TREND Food halls originated in Philadelphia beginning in the 600s, but took off in the early 900s. Many food halls today have Fast Casual restaurants available in addition to other vendors. 3 ON-TREND Many operators are recreating traditional comfort foods by refining the dishes for a more upscale feel. 4 ON-TREND Detroit-style pizza is characterized by a thick, airy crust and toppings beneath the sauce to prevent sogginess. With 64% of diners interested in trying Michigan s take on pizza, Detroit-style could begin to take the place of Chicago deep-dish and New York thin pizza on menus. 5 HAWAIIAN PACIFIC NORTHWEST SOUTHWESTERN MOUNTAIN INFLUENCES POLYNESIA, JAPAN, THE PHILLIPINES, CHINA, KOREA, PORTUGAL INFLUENCES CHINA, JAPAN, KOREA, ITALY, GREECE INFLUENCES NATIVE AMERICAN, SPAIN, MEXICO, EUROPE INFLUENCES NATIVE AMERICAN, COWBOY TRADITIONAL DISHES Ahi tuna, Poi, Spam, Poke TRADITIONAL DISHES Alaskan King Crab, Shitake mushrooms, Washington apples TRADITIONAL DISHES Chiles rellenos, Fish tacos, Fajitas TRADITIONAL DISHES Gelatin desserts, Rocky Mountain oysters, Idaho potatoes ON-TREND Although poke is only on % of restaurant menus, 4% of consumers want to try it. 9 ON-TREND With restaurants desire to create less waste, rough fish (fish not typically eaten) are beginning to make their way onto menus. The Pacific Northwest, particularly Oregon, is home to some of these fish. And 38% of chefs believe using rough fish on menus will be a long-term trend. 7 ON-TREND An Asian Fast Casual concept has taken the Southwest s Mexican influences and mashed them with Japanese cuisine to create a sushi and burrito all in one. 8 ON-TREND Consumers in the Mountain region specifically Utah eat more gelatin desserts and gelatin salads than any other state. Savory gelatins such as aspic have the potential to work well in Utah Fast Casual restaurants. Although only in its inception phase, aspic is a nostalgic dish for some diners. 6 Givaudan Flavors, Regional American Cuisine Culinary Breakouts, 07 Datassential, CPP, 05 3 Datassential, Creative Concepts Food Halls, April 05 4 Datassential, Modern American Food Trends, December 05 5 Datassential, On the Menu, January 07 6 Datassential, On the Menu, November 06 7 Datassential, FoodBytes 07 Trends, December 06 8 Datassential, FoodBytes Trend or Fad?, August 06 9 Datassential, On the Menu, May 06 NESTLEPROFESSIONAL.COM

17 CHAPTER 4: AMERICLECTIC CUISINE ON FAST CASUAL MENUS Operators have the chance to give their customers a global food experience. Plus, 9% of diners like dishes that feature more than one type of cuisine. Mexican and Asian are two Fast Casual cuisines gaining popularity at a steady pace. SOUTH OF THE BORDER Mexican Fast Casual restaurant sales are expanding, earning 43% of Mexican Limited Service Restaurant sales. And customers want more Mexican ingredients at their favorite spots despite the fact that 73% of Fast Casual restaurants already serve some type of Mexican-inspired dish. 3 Fast Casual customers also want more Asian flavors on menus. Asian- Mexican fusion finds its home in Baja cuisine. Infusing Asian and Mediterranean influence into Mexican dishes, Baja cuisine originated in Tijuana. 4 59% of consumers would like to see more Mexican dishes at Fast Casual restaurants. 3 With Asian and Mexican Fast Casual restaurants expanding at a rapid pace, operators can capitalize on the desire to try different cuisines. The variety of ingredients available to operators gochujang, chorizo, galangal, tofu, and more offer up unlimited ways to update menus to suit globally-minded consumers. The distinctive flavors that both Asian and Mexican cuisines offer has the potential to attract a wide consumer base. The term Baja is used to describe all different types of menu items from tacos to cold beverages. 5 Technomic, Ethnic Flavor and Protein Insights Nestlé Professional, June 06 Technomic, The Future of LSR Fast Food and Fast Casual Trend Report, 06 3 Technomic, MenuMonitor, 06 4 Technomic, The Future of LSR Fast Food and Fast Casual Trend Report, 06 5 Datassential, On the Menu, April 06 NESTLEPROFESSIONAL.COM

18 CHAPTER 4: AMERICLECTIC CUISINE ON FAST CASUAL MENUS ALONG THE PACIFIC Although all Asian cuisines have the potential to attract customers, most diners are in favor of Chinese-inspired plates that please the palate. When consumers are choosing a dinner entree, 5% are likely to order a Chinese-style chicken dish. FAST CASUAL CUSTOMERS CRAVE CUISINES FROM THE PACIFIC 35% CHINESE 44% THAI 44% JAPANESE Fast Casual customers seek out Asian concepts 60% would visit if given the opportunity. 3 Additionally, among those eating out for lunch during the work week, 35% would order an Asian-inspired lunch. 4 79% of Fast Casual menus contain at least one Asian dish. 5 Bowls are gaining popularity and a way to please even picky customers by allowing them to make their own. For an Asian twist, stir fry allows back-of-the-house Fast Casual teams to incorporate Asian ingredients into menus. In fact, 6% of all consumers are interested in make-your-own stir-fry concepts. 6 Technomic, Poultry Consumer Trend Report, 05 Technomic, The Future of LSR Fast Food and Fast Casual Trend Report, 06 3 Datassential, Creative Concepts Asian Fast Casual Restaurants, November 05 4 Technomic, Lunch Consumer Trend Report, 06 5 Technomic, MenuMonitor, 06 6 Datassential, Creative Concepts, November 0 NESTLEPROFESSIONAL.COM

19 CONCLUSION Globally-Minded Menus Flavor Trends at Fast Casual Restaurants There are a wide variety of on-trend flavors that Fast Casual operators can use to revitalize their menus. Global spices, sauces, and condiments accompany main menu items to boost flavor while ethnic entrée offerings attract consumers cross-generationally. Beverage menus can also be reinvented to include drinks from all over the world and beverages can be paired with main dishes for a globally-inspired combo, and 45% of customers are interested in trying new ethnic foods. Staple local cuisines across the United States can trace meals back to ethnic influences and on-trend ingredients today have the potential to impact these well-known regional flavors. With so many opportunities to add ethnic flairs to the menu, operators can innovate for globally-minded diners. 73% of operators claim their menus have at least some ethnically-inspired food, flavor, or ingredient. Datassential, CPP, February 07 Datassential, PULSE - Ethnic Foods, 05 NESTLEPROFESSIONAL.COM

20 Nestlé Products Overview THE LATEST GLOBALLY-INSPIRED NESTLÉ PROFESSIONAL PRODUCTS KOREAN BBQ SAUCE Sweet and sour with spicy and smoky notes PERI PERI SAUCE South African sauce made with chili peppers, garlic, and a hint of lemon BEEF PHO CONCENTRATE Vietnamese broth base with bold flavor ROASTED TOMATILLO SALSA Mexican salsa with just a hint of spice GREAT FOR stir fry, bulgogi, pizza sauce GREAT FOR chicken skewers, grilled fish, chicken wings GREAT FOR broth bowls with rice noodles, sliced beef, green onions, and radishes GREAT FOR tacos, huevos rancheros, posole