ON THE MENU
Top 500 Menu Trends 2
TREND: Mac snacks ON THE MENU Burger King s Mac n Cheetos White Castle s Mac & Cheese Nibblers Yard House s Fried Mac + Cheese 3
Mac n cheese snacks Why do you like to order snacks at restaurants instead of full meals? Select all % Overall Mac n cheese mentions are up 3.5% on menus year over year Not hungry enough to order a full meal 53% 55% 54% 69% of Light Users To save money 51% 47% 49% 60% of younger consumers To eat healthier 47% 40% 43% A dish I want to order is only available in snack sizes 16% 24% 20% For a diet/medical condition Male 22% 14% Female 18% 32% of consumers agree or somewhat agree that they like to order snacks instead of full meals at restaurants Base: 1,500 (callout); 563 who like to order snacks instead of full meals at restaurants Source: 2016 Snacking Occasion Consumer Trend Report 4
TREND: Harissa ON THE MENU Pret A Manger s Harissa Chickpea Mezze Pot Quaker Steak & Lube s Honey Stung Chicken Salad with harissa Red Lobster s Roasted Red Pepper Shrimp with harissa 5
Harissa opportunities Cross-cultural applications harissa on a taco bar along with salsas Stir into aioli or creme fraiche as a condiment for burgers or french fries Thin with olive oil and lemon juice to drizzle over roasted meats and vegetables Layer harissa on avocado toast and top with an egg to differentiate the breakfast menu Harissa mentions are: +30% In appetizers +50% In sides Source: MenuMonitor 6
TREND: Fried green veggies ON THE MENU Pret A Manger s Kale Chips Glory Days Grill s Brussels N Bacon Appetizer Ram Restaurant & Brewery s Crispy Artichoke Hearts 7
Top condiments/sauces for fried veggies 1. MARINARA 6. RELISH 2. MAYONNAISE 7. REMOULADE 3. SOY SAUCE 8. SWEET-SOUR 4. AIOLI 9. VODKA SAUCE 5. HORSERADISH SAUCE 10. WHITE SAUCE OTHER OPPORTUNITIES: Harissa, Queso, Honey Butter, Curry, Pico de Gallo, Lemon Zest, Spicy Mustard Source: MenuMonitor 8
TREND: The comeback kids ON THE MENU Noodles & Company s Pasta Fresca Dairy Queen s Misty Slush and Treatzza Pizzas McDonald s Rolo McFlurry 9
Nostalgia sells Consumers are sweet on branded items 10
TREND: Color-forward beverages ON THE MENU Sonic Drive-In s Color Changing Slushes Starbucks Ombre Pink Drink Potbelly Sandwich Shop s Birthday Shake 11
20% of consumers aged 18-34 equate uniqueness and innovation with value Source: 2017 Value & Pricing Consumer Trend Report 12
TREND: Nashville hot chicken ON THE MENU White Castle s Hot Chicken Slider Donatos Pizza s Hot Chicken Pizza Lucille s Smokehouse Bar-B-Que s Nashville Hot Chicken 13
Nashville hot chicken mentions are up +10% on menus in the last year Source: MenuMonitor 14
TREND: Doubles and triples ON THE MENU Arby s Triple Thick Brown Sugar Bacon Sandwiches Smashburger s Triple Double Burger Taco Bell s Double Chalupas 15
For most consumers, good value means paying a fair price for a generous amount of greattasting food What does receiving a good value at a restaurant or foodservice location mean to you? Good food at a good price My portion of food is worth the price I am paying Getting a lot of food for your money Generous portions at a reasonable price Delicious and also price conscious Good portions, tasty flavor, inexpensive Getting a great tasting meal at a fair price Base: 1,500 Source: 2017 Value & Pricing Consumer Trend Report Appropriately priced food taking into account the quality of ingredients, service and environment 16
TREND: Queso ON THE MENU Taco Bell s Queso Beef Burrito and Nachos Wendy s Bacon Queso Burger, Sandwich and Fries Chipotle Mexican Grill s test queso 17
Queso mentions are up 1.7% at Top 500 chains over the last year % Overall 31% I would like restaurants to offer more ethnic foods and beverages 29% 26% 39% 31% Highest among younger Millennials Gen Z Millennial Gen X Boomer Base: Approximately 1,400 aged 13 70 Q: How much do you agree or disagree with the following statements? Agree & agree completely. Source: 2016 Generational Consumer Trend Report 18
TREND: Cheesestick innovation ON THE MENU Krystal Company s Mini Mozz Sticks Applebee s Marinara Mozzarella Stick Topper Buffalo Wings & Rings Open-Faced Cheese Sticks 19
Cheese sticks span the menu Leading ingredients % of appetizers 16% 15% 23% 13% 11% Source: MenuMonitor 20
Final thoughts Snacking is in style. Snacking is increasingly ingrained in consumers everyday eating behavior. Snack consumption has been on the rise since 2012, but the last few years have marked a particularly notable growth, per Technomic s Snacking Consumer Trend Report. And consumers are broadening their definition of what makes a snack. Thus, many chains are unveiling innovative mac and cheese snacks, fried green veggie snacks and cheesestick snacks. 21
Final thoughts cont. Global sauces are top of mind. At Technomic s Restaurant Trends & Directions Conference, a key topic of the menu session was that operators are now using globally inspired sauces for ethnic flavor experimentation, as sauces are an easy way to differentiate and offer customization without breaking the bank. Harissa, queso and koji-infused sauces are all hot. 22
Final thoughts cont. Beverages are going to wow route. Also discussed at Restaurant Trends & Directions, operators are menuing beverages as the new wow factors at restaurants. Color-forward beverages and nostalgic drinks returning after years long hiatuses are all stirring hype and bringing with them heavy promotional activity. 23