Deep Research on Innovation on the Menu: Flavor Trends - Us - June 2014

Innovation on the Menu: Flavor Trends - US - June 2014 Restaurant operators don’t necessarily need to reinvent the wheel if they want to stay on trend for new flavors and cuisines. Instead, focusing on how restaurants can differentiate themselves from in-home cooking through authentic ethnic flavors, fresh herb combinations, and unique sauce pairings can garner more interest in a restaurant, especially when all of these factors have a positive impact on a consumer’s dining out experience. In addition, keeping a close eye on changing demographics and preferences both in home and away from home allows operators to develop new menu dishes that are relevant now, rather than relevant before. table Of Content

scope And Themes

what You Need To Know definition data Sources mintel Menu Insights consumer Survey Data abbreviations And Terms abbreviations

executive Summary

market Drivers the Consumer ubiquitous Flavors Are Still In Demand figure 1: Interest In Ethnic Cuisine Types At Restaurants, April 2014 figure 2: Interest In Ethnic Cuisine Types At Restaurants, Trended, April 2014 Versus 2012 spicy Can Bring Life To Menus figure 3: Interest In Spices And Ingredients At Restaurants, April 2014 word-of-mouth Leads Consumers To New Flavor Discoveries This Year figure 4: How Consumers Find Out About New Flavors And Ingredients, April 2014 a Large Number Of Consumers Are Willing To Try New Flavors figure 5: Drivers For Menu Items With New And Unique Flavors, Sauces, And Seasonings, April 2014 what We Think

issues And Insights

consumers Are Becoming More Comfortable In Their Home Kitchens the Issues the Implications targeting The Right Audience For New Flavors And Seasonings the Issues the Implications how To Garner Curiosity For New Flavors At Restaurants Versus At Retail the Issues the Implications

trend Applications

trend: Experience Is All trend: Greenfluencers trend: Extend My Brand

market Drivers

key Points

Innovation on the Menu:...