Us Ethnic Trends in Restaurants Market 2014 - Global Market Size, Share, Trend , Growth and Strategy

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The ethnic foods operator is caught between trying to offer authentically ethnic foods while catering to an audience that wants to exert control over every aspect of their dining experience. Consumers indicate they are looking for new food experiences, but are anxious about not knowing enough about a menu item’s more exotic or unusual ingredients. Using the menu and service team to educate consumers about ethnic ingredients and components can help with familiarity and make diners comfortable enough to want to try something new.

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Table of Content

Scope and Themes

What you need to know

Definition

Data sources

Mintel Menu Insights

Consumer qualitative research

Consumer survey data

Abbreviations and terms

Abbreviations

Terms

Executive Summary

The percentage of full- and limited-service ethnic restaurants is growing

Figure 1: Principal menu type, full- and limited-service restaurants, 2002-2012

A focus on new flavor experiences and health draws consumers to ethnic foods

Figure 2: US Per capita availability of fresh vegetables, 1970-2012

Expanding ethnic populations fuel a growing interest in ethnic foods

Eating ethnic foods at home saves money and time

For many, trying new ethnic flavors is a risky business

Figure 3: Trial drivers of ethnic items, August 2014

Households with children are more open to trying different types of ethnic and fusion foods

Figure 4: Perceptions of ethnic item formats, by presence of children in household, August 2014

Those aged 25-34 are more open to ethnic combinations than those 55+

Figure 5: Perceptions of ethnic item formats, by age, August 2014

Customization key to enticing consumers to trial

Figure 6: Behaviors and attitudes toward...