The Chef s Table, Rocklin CA U.S. INNOVATORS U.S. Innovators Spotlight

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1 The Chef s Table, Rocklin CA MenuTrends Special REPORT U.S. INNOVATORS 2014 Contact Datassential: dave@datassential.com 1

2 WHO ARE THE INNOVATORS? The Innovators database is a collection of 1,000 fine dining operators who are on the cutting edge of the culinary world. Here are some of their defining characteristics: James Beard Award Winners National/Regional Acclaim Well-Known & Upand-Coming Chefs Authentic Ethnic Ingredients Seasonal/Rotating Menus Tasting Menus 2

3 MENUTRENDS KEY MEASURES MenuTrends data is reported using two key measures: PENETRATION and INCIDENCE. Please take a moment to familiarize yourself with them. PENETRATION % of RESTAURANTS that serve that food, flavor, or ingredient. INCIDENCE % of MENU ITEMS that feature that food, flavor, or ingredient. This is a measure of adoption. Increases in penetration indicate that more restaurants are adding the item to their menu. Penetration is the most important statistic and the best indicator of trend movement. This is a measure of versatility. A restaurant adding yet another chicken dish to its menu will result in an increase in incidence. Incidence is a supporting statistic, to be used as a complement to penetration. [EXAMPLE] Chicken PENETRATION: 98% Chicken INCIDENCE: 12% Chicken is found on 98% of all restaurant menus, and is featured in 12% of those dishes. 3

4 U.S. INNOVATORS Soup Varieties: Detailed Profiles Menu Overview 4 4

5 What does the modern Innovator look like? Meet Serpico, a collaboration between James Beard Award-winning chef Peter Serpico and restaurateur Stephen Starr in Philadelphia. The cuisine is ingredient-driven offering a seasonally evolving menu of playful yet familiar takes on global fare. Menu Highlights: Hamachi & Cobia Tartare ginger, scallion, duck fat, toasted bread Pork Tonkotsu Ramen grilled pork belly, bacon xo, kale, black pepper oil Korean Fried Chicken Wings chili paste, white sesame, napa kimchi 5

6 What does the modern Innovator look like? Meet Acorn at the Source, sister restaurant to OAK at Fourteenth by Chef/Owner Steven Redzikowski in Aspen, Colorado. eclectic, contemporary American cooking in an approachable, family-friendly format, alongside ingredient-driven cocktails, and handpicked selection of artisan wines and beers. Menu Highlights: Oak Grilled Octopus potato gnocchi, braised artichokes, house made chorizo, salsa verde Lamb Shawarma watermelon, feta cheese, tzatziki sauce, harissa, mint Oak Grilled Rocky Junior ½ Chicken gruyere bread pudding, carrots, brussels sprouts, wild mushroom gravy-whipped potatoes 6

7 % of menu composition Each year, new U.S. Innovators are featuring a smaller, more focused menu. Appetizers are now accounting for a larger portion of the menu while dessert menus continue to shrink. Appetizers Entrees Sides Desserts 100% 90% 11% 11% 11% Desserts: +1% 80% 70% 13% 13% 15% Sides: +12% 60% 50% 45% 44% 41% Entrées: -10% 40% 30% 20% 10% 31% 32% 34% apps apps apps Appetizers: +9% 0% 2010 New Innovators 2012 New Innovators 2014 New Innovators 80.9 items 70.8 items 62.4 items Average Menu Size 7

8 While each chef has their distinct style, appetizer menus at the U.S. Innovators tend to include some/all of the following components: Small/Shared Plates Seasonal Specialties Raw Protein Dishes Unique Proteins (Octopus!) High-End Starch (Bread basket, risotto, artisan pastas, etc.) Cruciferous Greens Acorn at the Source, Aspen, Colorado Charcuterie / House-Cured Meats Authentic Ethnic Ingredients 8

9 Innovators Appetizer Spotlight: Raw Proteins Raw preparation methods are very common on Innovator appetizer menus. Proteins from beef to venison to shellfish are typically served with a crunchy component such as bread, vegetable chips, and even popcorn. Venison Carpaccio, Cecconi s (West Hollywood, CA) pressed eggplant caponata, blueberries, shaved fennel and orange salad, chive blossoms, parsley blossoms, and Thai basil blossoms. Crudo Trio, Ox (Portland, OR) Sea urchin bruschetta, salmon tartare, and dungeness crab ceviche topped with popcorn. 9

10 Innovators Appetizer Spotlight: Vegetables Vegetable appetizers often showcase the chef s commitment to seasonal ingredients and technical ability as pickled, grilled, and smoked greens are harmonized with umami-packed ingredients. Lettuce Salad, Serpico (Philadelphia, PA) tarragon, radish, snow peas, pickled shallots, ginger White Asparagus Salad, The Frog and the Peach (New Brunswick, NJ) bayonne ham, grilled ramps, pea shoots, gribiche Shaved Kohlrabi and Radish, Outerlands (San Francisco, CA) mizuna, sour orange, cashew romesco, vegetarian 10

11 Innovators Appetizer Spotlight: Starches Everything from housemade bread baskets and pastas to artisan grits and creative potato-based dishes are available on Innovator appetizer menus. Potato Agnolotti, Persimmon (Bristol, RI) with creamy potato emulsion, crispy and glazed potato, comte, golden sedum, mustard flowers, and caramelized onion broth. Anson Mills Grits, Sensi (Las Vegas, NV) morel mushrooms, asparagus, peas, fried egg Bulgur Flatbread, Root (New Orleans, LA) za'atar goat cheese, local squash, heirloom tomatoes, torn herbs. 11

12 Many trends first appear at the Innovators before moving through the rest of the industry. Here s a look at what s trending on Innovator appetizer menus: carnitas cheek shredded pork PROTEINS frog legs rabbit salumi blue point oysters salmon roe stone crab SAUCES/ FLAVORS lemon cream bolognese green curry dijonnaise mornay cilantro lime red pepper aioli bechamel cognac FRUITS & VEGGIES rhubarb grilled pineapple sweet peas ramps roasted carrots kale fava beans white asparagus meyer lemon carnitas green curry soba ETHNIC patatas bravas tamari sriracha cotija tostada curried 12

13 GET THE FREE FULL REPORT appetizers entrees sides desserts CONTACT DAVE JENKINS: or 13