Mainstream Americans love their meat and potatoes, but now many also are embracing jalapeños and edamame—and they want restaurateurs to do the same.Out of 21 flavors that consumers said they wanted to see more of on restaurant menus, Mexican/Latin/Spanish influences, Italian influences, garlic, hot/spicy and Asian influences topped the list, according to new data from The NPD Group for the year ended in February. Also popular were pepper, jalapeño, chocolate, citrus and teriyaki. The data ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

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?


Already registered? here.