LOS ANGELES —For restaurateurs looking to add sizzle to their menus, freshness, flavor and authenticity are some of the biggest trends to capitalize on, menu trends expert Nancy Kruse told operators during the recent Multi-Unit Foodservice Operators conference here.
During a speech titled “Blazing New Trails on Your Menu,” Kruse, president of The Kruse Co. in Atlanta and a Nation’s Restaurant News columnist, outlined six trends currently helping savvy operators fire up food sales. In addition to the three aforementioned, Kruse pointed to healthful additions, tableside activity, and “-zations,” as in customization and miniaturization, as influencing menus nationwide. —For restaurateurs looking to add sizzle to their menus, freshness, flavor and authenticity are some of the biggest trends to capitalize on, menu trends expert Nancy Kruse told operators during the recent Multi-Unit Foodservice Operators conference here.
“There is nothing hotter than freshness,” Kruse said. “It’s a megatrend to the sixth degree.” —For restaurateurs looking to add sizzle to their menus, freshness, flavor and authenticity are some of the biggest trends to capitalize on, menu trends expert Nancy Kruse told operators during the recent Multi-Unit Foodservice Operators conference here.
Freshness connotes flavor, health and value, Kruse explained, and the challenge for chain operators is incorporating freshness into menus. One way is to use seasonal produce in entrées, so the protein stays the same but the accompanying vegetable rotates, she said. —For restaurateurs looking to add sizzle to their menus, freshness, flavor and authenticity are some of the biggest trends to capitalize on, menu trends expert Nancy Kruse told operators during the recent Multi-Unit Foodservice Operators conference here.
Another way to telegraph freshness is through items that are made to order or hands-on, such as Panera Bread’s tomato and fresh mozzarella salad hand-tossed with fresh basil, Kruse said. —For restaurateurs looking to add sizzle to their menus, freshness, flavor and authenticity are some of the biggest trends to capitalize on, menu trends expert Nancy Kruse told operators during the recent Multi-Unit Foodservice Operators conference here.
Certain finishes also highlight freshness, Kruse said, pointing to Quiznos’ Baja Chicken sandwich with fresh cilantro. —For restaurateurs looking to add sizzle to their menus, freshness, flavor and authenticity are some of the biggest trends to capitalize on, menu trends expert Nancy Kruse told operators during the recent Multi-Unit Foodservice Operators conference here.
The importance of flavor cannot be understated either, Kruse continued. The use of herbs gives foods a halo of health and freshness, she noted, citing Così’s salad with toasted fennel as an example. —For restaurateurs looking to add sizzle to their menus, freshness, flavor and authenticity are some of the biggest trends to capitalize on, menu trends expert Nancy Kruse told operators during the recent Multi-Unit Foodservice Operators conference here.
In addition, some operators juxtapose hot and cool flavors, such as in T.G.I. Friday’s crispy green bean fries with wasabi-cucumber sauce. She noted that wasabi has seen tremendous growth as an ingredient in the past year, and cucumbers are used more in bar menu items. —For restaurateurs looking to add sizzle to their menus, freshness, flavor and authenticity are some of the biggest trends to capitalize on, menu trends expert Nancy Kruse told operators during the recent Multi-Unit Foodservice Operators conference here.
Spicy items also are in favor, Kruse said, pointing to Pei Wei’s Thai Dynamite shrimp salad with sriracha, a Thai hot sauce. She noted that the use of the word “dynamite” in the description signals to a restaurant’s guests that there will be heat. —For restaurateurs looking to add sizzle to their menus, freshness, flavor and authenticity are some of the biggest trends to capitalize on, menu trends expert Nancy Kruse told operators during the recent Multi-Unit Foodservice Operators conference here.
Healthful additions, such as wheatberries, also are making their way into menu items, Kruse said, along with better-for-you substitutions, such as turkey sausage in lieu of traditional varieties. Beverages also are getting a healthful lift, such as Starbuck’s Green Tea Lemonade, she added. —For restaurateurs looking to add sizzle to their menus, freshness, flavor and authenticity are some of the biggest trends to capitalize on, menu trends expert Nancy Kruse told operators during the recent Multi-Unit Foodservice Operators conference here.
Authentic touches are gaining ground, although that does not mean that the dishes are necessarily authentic, Kruse said. One of the most popular touches is Cajun, as seen in California Pizza Kitchen’s Cajun pizza with andouille. Latin touches also are moving onto menus as evidenced in Baja Fresh’s mango-chipotle salad with cotija, a Mexican cheese. —For restaurateurs looking to add sizzle to their menus, freshness, flavor and authenticity are some of the biggest trends to capitalize on, menu trends expert Nancy Kruse told operators during the recent Multi-Unit Foodservice Operators conference here.
Italian and Asian influences can be found as well. Bertucci’s offers its Salad Firenze with pancetta dressing. Kruse noted that the pancetta dressing was good from a food cost perspective because just a little pancetta gives the dressing a lot of flavor. Seasons 52 sells a black cod ponzu in a savory miso broth. —For restaurateurs looking to add sizzle to their menus, freshness, flavor and authenticity are some of the biggest trends to capitalize on, menu trends expert Nancy Kruse told operators during the recent Multi-Unit Foodservice Operators conference here.
Tableside activity is a hit with customers and provides a “fourth dimension of freshness,” Kruse said. Activity differs slightly from preparation in that it might only be the finishing touch on a menu item. For instance, O’Charley’s offers doughnuts that are coated with cinnamon and sugar by being shaken in a bag tableside. Similarly, On the Border makes guacamole from scratch tableside. —For restaurateurs looking to add sizzle to their menus, freshness, flavor and authenticity are some of the biggest trends to capitalize on, menu trends expert Nancy Kruse told operators during the recent Multi-Unit Foodservice Operators conference here.
The “-zations” cropping up on menus take a few forms, Kruse said. First, is miniaturization. —For restaurateurs looking to add sizzle to their menus, freshness, flavor and authenticity are some of the biggest trends to capitalize on, menu trends expert Nancy Kruse told operators during the recent Multi-Unit Foodservice Operators conference here.
“Small bites are big business,” she said. —For restaurateurs looking to add sizzle to their menus, freshness, flavor and authenticity are some of the biggest trends to capitalize on, menu trends expert Nancy Kruse told operators during the recent Multi-Unit Foodservice Operators conference here.
Seasons 52 offers Mini Indulgences and Chili’s has Sweet Shots, both small desserts with small prices. There also is an upsurge in mini sandwiches, also called sliders, she noted. —For restaurateurs looking to add sizzle to their menus, freshness, flavor and authenticity are some of the biggest trends to capitalize on, menu trends expert Nancy Kruse told operators during the recent Multi-Unit Foodservice Operators conference here.
“It’s fun, cute finger food,” Kruse said, pointing to Dave & Buster’s Bar Burgers as well as offerings from Damon’s, Ruby Tuesday and Ruby’s Diner. —For restaurateurs looking to add sizzle to their menus, freshness, flavor and authenticity are some of the biggest trends to capitalize on, menu trends expert Nancy Kruse told operators during the recent Multi-Unit Foodservice Operators conference here.
Premiumization also is taking root, Kruse said. “Patrons have a real sense of entitlement,” she said, noting that nowadays consumers have access to designer goods at Target. In the same vein, Jack in the Box offers a sirloin burger, while Shari’s has Angus beef burgers. —For restaurateurs looking to add sizzle to their menus, freshness, flavor and authenticity are some of the biggest trends to capitalize on, menu trends expert Nancy Kruse told operators during the recent Multi-Unit Foodservice Operators conference here.
“We’re seeing Angus across all segments,” Kruse said, adding that it is helping to boost both average checks and same-store sales, as is the use of Kobe beef. —For restaurateurs looking to add sizzle to their menus, freshness, flavor and authenticity are some of the biggest trends to capitalize on, menu trends expert Nancy Kruse told operators during the recent Multi-Unit Foodservice Operators conference here.
The use of smoking techniques and smoke flavors is expected to increase in the future, Kruse said, noting that smoked sausages and hams are cropping up on breakfast menus and Papa John’s even offers a pizza called the Smokehouse Special. —For restaurateurs looking to add sizzle to their menus, freshness, flavor and authenticity are some of the biggest trends to capitalize on, menu trends expert Nancy Kruse told operators during the recent Multi-Unit Foodservice Operators conference here.
Smoking offers enhanced flavor and connotes authenticity, and so far it’s usually only used as a preparation technique at barbecue specialists and brew-pubs, Kruse said. —For restaurateurs looking to add sizzle to their menus, freshness, flavor and authenticity are some of the biggest trends to capitalize on, menu trends expert Nancy Kruse told operators during the recent Multi-Unit Foodservice Operators conference here.
Another trend Kruse advised operators to keep an eye on is the green movement. —For restaurateurs looking to add sizzle to their menus, freshness, flavor and authenticity are some of the biggest trends to capitalize on, menu trends expert Nancy Kruse told operators during the recent Multi-Unit Foodservice Operators conference here.
“It’s complex, confusing and evolving,” she said as she showed attendees a list of green-related phrases, such as cage-free, organic, carbon footprint, locally grown, recyclable, energy-efficient and fair trade. —For restaurateurs looking to add sizzle to their menus, freshness, flavor and authenticity are some of the biggest trends to capitalize on, menu trends expert Nancy Kruse told operators during the recent Multi-Unit Foodservice Operators conference here.
While a study found that consumers are not as concerned about organics and local sourcing as they are about social issues like health care and living wages, organic products are here to stay and local sourcing can be a marketing tool, Kruse said. —For restaurateurs looking to add sizzle to their menus, freshness, flavor and authenticity are some of the biggest trends to capitalize on, menu trends expert Nancy Kruse told operators during the recent Multi-Unit Foodservice Operators conference here.
Similarly, consumer concerns about health are not expected to dissipate and are, in fact, driving innovation, Kruse said. In Japan, consumers can receive nutrition information via their cell phones. The information now takes three days to arrive, but that lag time is likely to decrease as time goes by, she said. In Hong Kong, restaurant customers are charged for leftovers—one operation charges 64 cents per ounce—to deter patrons from ordering more than they can eat, she noted. —For restaurateurs looking to add sizzle to their menus, freshness, flavor and authenticity are some of the biggest trends to capitalize on, menu trends expert Nancy Kruse told operators during the recent Multi-Unit Foodservice Operators conference here.
There’s also an anti-wrinkle pizza out of Italy, and Burger King recently unveiled apple slices cut to look like French fries. —For restaurateurs looking to add sizzle to their menus, freshness, flavor and authenticity are some of the biggest trends to capitalize on, menu trends expert Nancy Kruse told operators during the recent Multi-Unit Foodservice Operators conference here.
At the same time, however, some chefs are demanding contradictory items like fattier pork, which has more flavor than leaner varieties. And some operators are unveiling such indulgent items as Hash House A Go Go’s 18-ounce pork tenderloin sandwich and Wendy’s Baconator sandwich. —For restaurateurs looking to add sizzle to their menus, freshness, flavor and authenticity are some of the biggest trends to capitalize on, menu trends expert Nancy Kruse told operators during the recent Multi-Unit Foodservice Operators conference here.
“This is a study in contradiction,” Kruse said. “Your customer demands you be all things to all people.” —For restaurateurs looking to add sizzle to their menus, freshness, flavor and authenticity are some of the biggest trends to capitalize on, menu trends expert Nancy Kruse told operators during the recent Multi-Unit Foodservice Operators conference here.
