Not so long ago, American menu writers were chiefly focused on a handful of big flavors — Caesar, Cajun, barbecue and Buffalo. At the same time, they looked to such “big” ethnic cuisines as Italian, Mexican and Chinese for inspiration. But experts say that lineup is changing as consumers increasingly seek new points of differentiation at restaurants. Data from The NPD Group indicate that the popularity of those big mainstream — or “It” — trends is ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?