R&I's 20 Menu Trends for 2010
The ingredients, recipes and strategies that will drive menus in the year ahead.
Allison Perlik, Senior Editor -- Restaurants & Institutions, December 1, 2009
Yes, sustainability, burgers and the farm-to-table movement will still be a big deal across the foodservice spectrum in 2010, but what else will be all the rage in the year ahead?
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Read on for more details on each of R&I's 20 Menu Trends for 2010:
Menu Trends for 2010: 1-5 Menu Trends for 2010: 6-10 Menu Trends for 2010: 11-15 Menu Trends for 2010: 16-20 |
Pinpointing the next menu megahit is beyond the prognosticating powers of most operators (who saw sliders coming?), but diners are predictable in one sense: In some way or another, they’ll gravitate toward foods that make them feel good—good about the flavors; good about the ingredients and where they come from; and of course, good about what they’re spending.
Each of the following 20 top menu trends R&I identifies for the coming year ties back to one or more of these themes, as foodservice operators do everything they can to position themselves for success at the dawn of a new decade. The trends below are a list, not a ranking. Click on each item for more details, including examples, ideas and recipes.
1. Pot roast and brisket and stew, oh my! Homey favorites spotlighting affordable cuts are the order of the day for comfort- and value-minded diners.
2. Asian + Latin = A dynamic duo. The Twitter-driven frenzy over Los Angeles’ Kogi truck and its signature Korean tacos gets at least some of the credit for this latest fusion craze, which will only get bigger in 2010.
3. Midday dining deals. With customers cutting back on dining out far more at dinner than at other dayparts, many operators are turning to speed- and value-oriented lunch specials in an effort to grab more midday dining dollars.
4. Beer, there and everywhere. Whether diners view specialty brews as an affordable luxury in a down economy or they’ve simply grown more enamored of the drinks’ frothy charms, beer’s star is still rising at restaurants, with operators sourcing craft and seasonal labels, promoting menu pairings and themed dinners, and opening beer-centric pubs and eateries.
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| Trend No. 5: Chains build better burgers, as illustrated by Denny's new Double Cheeseburger. |
5. Chains build better burgers. Premium burgers represent the ultimate marriage of value and indulgence, so it’s no wonder that restaurant chains are following the lead of high-end chefs and dedicated fast-casual concepts and nudging up America’s favorite sandwich a few notches.
6. Are eggs the new bacon? Eggs are everywhere on menus—draped over burgers and pizzas, tucked into sandwiches, and showcased in dolled-up renditions of classic deviled and Scotch eggs as bar snacks and appetizers.
7. Drugstore-counter desserts. The retro-dessert trend just won’t quit, and this time, spiffed-up shakes and floats are taking the spotlight. GET THE RECIPE: Crop Bistro's Old School Mocha Float
8. Big-name chefs take it down a(nother) notch. The drive toward downscale dining continues: Witness Big Star, Chicago chef Paul Kahan’s just-opened dive bar/taco shack; Il Cane Rosso, the San Francisco sandwich shop from Coi Chef-owner Daniel Patterson; and Bar Symon, Michael Symon’s gastropub-style spot in suburban Cleveland.
9. Meatless meals. Americans aren’t quite embracing vegetarianism en masse, but eschewing meat more often in the interest of health and environmental sustainability is most definitely in vogue.
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| Trend No. 10: Deep-fried and fabulous, as illustrated by the fried apple pie at Sou'Wester at the Mandarin Oriental in Washington, D.C. |
10. Deep-fried and fabulous. Bone-in fried chicken is the latest unlikely darling of upscale dining rooms, but nontraditional deep-fried fare is trendy, too. GET THE RECIPE: Sou'wester's Fried Apple Pie
11. Fast, casual fine-dining. Restaurants are rolling out special menus that cut the cost of multicourse meals and/or trim down dining time.
12. Low-carbon-footprint dining. Reducing carbon footprints—the total amount of greenhouse gases produced by a particular activity, event or company—offers operators a holistic approach to going green.
13. Morning meals shape up. Nearly 20% of consumers say they’d be more likely to eat out for breakfast on weekdays if more-healthful morning menu options were available, and operators are paying heed.
14. Liquor goes local. Whiskey, gin, vodka and other spirits sourced from nearby specialty and small-batch distillers are the latest de rigueur product for operators who have locavore leanings. GET THE RECIPE: TASTE's Bell Blossom cocktail
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| Trend No. 15: Coal fires up pizza, as illustrated by the recently opened Max's Coal Oven Pizzeria in Atlanta. |
15. Coal fires up pizza. What gives coal-fired ovens a leg up on those fueled by wood alone? It’s all about the heat.
16. Thank you for smoking. From the subtle notes of fruitwoods to the more-assertive marks of mesquite and hickory, smoking lets chefs imbue layers of flavor into products without adding fat, sugar or sodium.
17. Gluten-free gets its day. The estimated three million Americans with celiac disease (which causes adverse reactions to foods containing gluten) are finding more menus tailored to their needs.
18. High time for tea. This favorite of the Brits is finally getting its due on American menus. GET THE RECIPE: 17 North's Roadside Tea
19. Lamb goes off the rack. Foodservice kitchens are still turning out chops aplenty, but look for off-the-bone cuts of lamb to step into starring roles on menus, too. GET THE RECIPE: Westchester Country Club's Braised Lamb Meatballs
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| Trend No. 19: Lamb goes off the rack, as illustrated by lamb meatballs at the Westchester Country Club. (Photo: American Lamb Board) |
20. Back to basics. The image of chefs industriously canning and pickling produce, curing their own salumi and butchering beef, lamb and pork from primal cuts seems plucked from a quainter past, yet a growing number are embracing these back-to-basics techniques.
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Hossam salah aboueissa - 12/5/2009 5:03:00 PM PST -
As long as it's fresh! In the UK we are increasingly reliant on frozen, pre-packed food to keep costs down, lets see more fresh home-cooked food, packed with nutrition and flavour.
Petra Clayton - 12/2/2009 3:15:00 AM PST -
Test: Great list
Randy Melton - 12/1/2009 7:02:00 AM PST -
permit me to be a pedant... It's Afternoon Tea not High
Tea. High Tea is a full early meal of stuff like meat and
beans.
Tom Eeeee - 12/1/2009 3:51:00 AM PST
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