Customers Crave Clean and Simple Menus
Originally featured in Restaurant SmartBrief
Simple dishes made with fresh, local foods are gaining popularity as more diners embrace clean eating and move to avoid preservatives and artificial ingredients. Restaurants are paring down menus to simplify the dining experience and offer high-quality dishes made with standout ingredients that customers can feel good about ordering. Consumers across the country are looking to simplify their diets by choosing foods made with pure, natural ingredients, and restaurants are heeding the call by offering choices diners can feel good about.
Made-to-order fast-casual meals on the rise
Fast-casual restaurants in Washington, D.C., are adopting Chipotle’s have-it-your-way business model by preparing fresh dishes customized to patrons’ preferences right before their eyes. &pizza, District Taco and Cava Mezze Grill are finding success with gourmet dishes that capture working adults’ desire for fast meals made with simple, healthy ingredients that they can see and select. The Washington Post
Flavor-makers move toward natural formulations
Food makers are being challenged to create items with bold, unique flavors that are made with the simple, natural ingredients consumers crave. Flavor houses are responding to the demand by offering flavors made from fruits and flowers, which can be much more expensive to produce than artificial flavors. The Wall Street Journal
Consumers seek out authentic organic foods
Consumers are beginning to seek out locally-grown foods from farmer’s markets, with nearly 25% of organic customers shopping monthly at such local markets. An Organic & Natural 2014 report indicated that customers are shifting toward more locally-sourced food because they perceive it as being fresher and more beneficial to the community. SmartBrief/SmartBlog on Food & Beverage
Americans adopt healthier eating habits
Americans are cutting calories by preparing more food at home and making smart choices when dining out, according to a study from the U.S. Department of Agriculture’s Economic Research Service. The report also shows that 76% of adults would like restaurants to print nutritional information on menus to help them make healthier decisions. Los Angeles Times
Natural ingredients rank among top 2015 trend predictions
Natural ingredients and minimally-processed foods were among the top 10 trends in the NRA’s “What’s Hot in 2015” food forecast. Natural ingredients landed in fifth place, which last year was occupied by gluten-free cuisine. Nation’s Restaurant News
New concepts put the focus on flavorful health
A small but growing number of quickservice concepts are finding success with menus that trade traditional burgers and fries for healthier fare that promises to be just as tasty. “The big trend now is make it better for me, but I don’t want to give any flavors up,” said Veggie Grill CEO Greg Dollarhyde. Los Angeles Times
Study: Consumers search menus for words that denote quality
Restaurant consumers are more likely to patronize a business that is known to support the community and treats its employees well, according to a new study by the Culinary Visions Panel. Diners are also seeking healthier, higher quality food and look for terms such as “fresh,” “all natural,” and “local” on the menu.PizzaMarketplace.com
Pastry chefs reach for fresh produce
Vegetables are taking a starring role in today’s trendy desserts such as pureed beet cake, kale gelato with cinnamon and sweet corn ice cream. “I think people are more open to trying unusual flavors,” said Lisa Bachman Jones, head baker at Fido in Nashville, Tenn. “Our vegetable cakes and muffins have been really popular.” The Tennessean (Nashville)