A Multi-Textured Palate

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Gervais Spencer
6 years ago
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2 A Multi-Textured Palate

3 how unique texture and global flavors influence menu evolutions Tasting Trends

5 TEXTURE

6 TEXTURE

7 70% notice texture in dishes

8 62% makes dishes more interesting

9 61% believe texture is as important as flavor

10 58% believe texture is a key component of flavor

11 59% believe texture adds authenticity

12 55% drives new item trial

13 Just 14% don t care about texture.

14 TEXTURE nearly everyone cares about but some care a little bit more

15 Women Millennials African American Men Boomers Hispanic

16 TOP FAVORITES 35%+ powdery chalky crunchy hard stringy vevelty dry watery airy / fluffy sharp / angular fatty prickly spongy smooth grainy creamy chewy flaky oily / greasy sticky / tacky mushy thick / viscous squishy melty

17 CROWD PLEASERS 20%+ powdery chalky crunchy hard stringy vevelty dry watery airy / fluffy sharp / angular fatty prickly spongy smooth grainy creamy chewy flaky oily / greasy sticky / tacky mushy thick / viscous squishy melty

18 CONTEXT MATTERS powdery chalky crunchy hard stringy vevelty dry watery airy / fluffy sharp / angular fatty prickly spongy smooth grainy creamy chewy flaky oily / greasy sticky / tacky mushy thick / viscous squishy melty

19 CONTEXT MATTERS I love flaky baked breads, but I would prefer that a doughnut not be too flaky. flaky

20 Some textures are straight forward CRUNCHY/ CRISPY

21 Some textures exist on a wide spectrum AIRY

22 are operators leveraging TEXTURE?

23 56.0% Penetration of Texture Descriptors 4-year change in penetration 45.3% 37.2% 30.6% 18.9% 16.2% 14.6% 13.3% 7.0% 7.0%

24 OF COURSE... Preparations Formats Visual Cues

25 Ingredients can be leveraged to create many textures

26 ALMONDS

27 Key TEXTURES

MAC menu adoption cycle INCEPTION ADOPTION UBIQUITY PROLIFERATION

restaurants chains Food Ethnic Quick Workplace trucks Service

Casual Colleges C-Stores dining / prepared Universities Retail

elsewhere Specialty Traditional grocers grocery Retail stores Gourmet

28 MAC menu adoption cycle INCEPTION ADOPTION UBIQUITY PROLIFERATION Foodservice Fine Chef-casual Casual Midscale dining dining restaurants chains Food Ethnic Quick Workplace trucks Service independents Cafeterias Restaurants Fast-casual Lodging K-12 Schools Casual Colleges C-Stores dining / prepared Universities Retail Independents foods Ethnic Grocery grocers deli Largely absent Retail elsewhere Specialty Traditional grocers grocery Retail stores Gourmet Mass Frozen merchandisers foods food aisle retailers C-Store Club stores shelves Drug & dollar stores

30 100,000 menus across the US and Canada

31 velvety airy / fluffy spongy puffy gooey chunky crunchy smooth flaky buttery chewy creamy crisp/ crispy juicy sticky INCEPTION ADOPTION PROLIFERATION UBIQUITY

32 creamy

33 CREAMY 47.3% menu penetration desirable to 63% of operators 45% of consumers used most often as a description in dips women cheesecakes particularly popular with adult millennials crème brulee hispanics

34 CREAMY GOES BEYOND DAIRY 46% consider nut and vegetablebased cream sauces to be authentic

35 CREAMY polenta tzatziki risotto peanut butter oatmeal taleggio horchata craft ice cream gelato grits upscale mac & cheese arancini non-basil pesto INCEPTION ADOPTION PROLIFERATION UBIQUITY

36 Smooth 19.0% menu penetration desirable to 56% of operators 47% of consumers used most often to describe milkshakes blended beverages crème brulee women particularly popular with adult millennials hispanics/ african americans

37 Smooth tofu aioli chocolate hazelnut spread smoothies skyr gochujang budino upscale soft serve crème brulee balsamic glaze mascarpone cream greek yogurt pudding milkshakes INCEPTION ADOPTION PROLIFERATION UBIQUITY

38 Airy/ Fluffy 6.2% menu penetration desirable to 45% of operators 43% of consumers used most often to describe pancakes waffles omelets particularly popular with west region gen x hispanics

39 AIRY/ FLUFFY brioche quinoa whipped cream omelets artisan marshmallows spatzle pate naan gnocchi marshmallow pancakes croissants budino lady fingers INCEPTION ADOPTION PROLIFERATION UBIQUITY

40 CRUNCHY 14.6% menu penetration desirable to 52% of operators 39% of consumers used most often to describe fried chicken potato skins fried appetizers particularly popular with west/ south regions millennials hispanics

41 CRUNCHY CRISPY OR CRUNCHY? While only 15% of operators use crunchy as a descriptor, 56.1 use crispy and 69.1% use crisp

42 CRUNCHY non-potato chips brittle dark greens wood-fired pizza gourmet fried chicken root vegetables sea salt granola lettuce onions international fried chicken shishito peppers other cruciferous veggies INCEPTION ADOPTION PROLIFERATION UBIQUITY

43 VELVETY 3.8% menu penetration desirable to 54% of operators 38% of consumers used most often to describe hot chocolate cakes custard/ flan particularly popular with women gen x hispanics

44 VELVETY custard caramel short ribs avocado olive oil canelés bone marrow pate/ rillette budino scottish salmon flan burrata butternut squash dulce de leche red velvet cheesecake pudding INCEPTION ADOPTION PROLIFERATION UBIQUITY

45 TRENDS

46 2.8% penetration +45.9% 4-year CAGR Burrata

47 4.8% penetration +40.3% 4-year CAGR Pork Belly

48 2.5% penetration +28.8% 4-year CAGR Sunny Side Up Eggs

49 1.0% penetration +28.8% 4-year CAGR Mostarda

50 3.7% penetration +23.8% 4-year CAGR Chimichurri

51 1.7% penetration +21.0% 4-year CAGR Harissa

52 1.7% penetration +20.6% 4-year CAGR Hominy

53 1.4% penetration +17.6% 4-year CAGR Romesco

54 1.3% penetration +15.3% 4-year CAGR Coconut Cake

55 4.5% penetration +15.1% 4-year CAGR Donuts

56 2.6% penetration +11.9% 4-year CAGR Lobster Roll

57 1.1% penetration +11.4% 4-year CAGR Honey Balsamic Glaze

58 1.5% penetration +11.0% 4-year CAGR Gremolata

59 1.9% penetration +10.9% 4-year CAGR Roasted Mushrooms

60 2.2% penetration +8.9% 4-year CAGR Falafel

61 3.7% penetration +7.6% 4-year CAGR Lettuce Wrap

62 6.5% penetration +7.1% 4-year CAGR Polenta

63 20.5% penetration +7.0% 4-year CAGR Goat Cheese

Chef Strategies for Nutrition that Excites!

Chef Strategies for Nutrition that Excites! Karen Hallford MS, RD Chef Rachel Petraglia Gwinnett County Public Schools Learning Objectives Participants will 1. understand how popular pairings, textures