Food
Global flavors enliven small plates
Choosing small plates offers diners the opportunity to try a variety of menu items and flavors—which, according to a recent report by Technomic, is what 70% of consumers are looking for in shareable dining.
Food
On breakfast menus, Latin’s hot but healthy’s not
In just nine months, the number of restaurant locations offering breakfast menus grew by 13 percent, according to the Breakfast Insights of Champions report recently released by Chicago research company Food Genius.
For the first time, the McCormick Flavor Forecast is taking a global view of trends in 2012. After a year of research conducted by an international group of chefs, sensory scientists, trend watchers and marketing experts, McCormick compiled a list of innovative and creative flavor combinations that are beginning to pop up around the world. Six relevant trends were identified, brought to life through 12 regional flavor combinations.
Sandwiches are the cornerstone of lunch and dinner menus at both limited- and full-service restaurants, where they are offered more than any other entrée. More consumers report purchasing sandwiches away from home today vs. just two years ago, due in large part to operators' innovative responses to consumer demands for lower prices, greater variety, fresher fare, flexible portions and healthier items.