3. Menuing unique veggies for adventurous eaters
On the other side of the coin, some operators are leaning into some consumers’ desire to try new things. In Technomic’s 2017 Flavor report, 52% of consumers 18-34—and 35% of consumers overall—say that they are more interested in trying new flavors now than a year ago.
To appeal to this interest, operators are rolling out dishes that feature unique and interesting vegetables and plants—ones that some diners may be trying for the first time. For instance, cactus is considered an “experimental” ingredient when it comes to the flavor lifecycle of Mexican dishes. Other experimental—or new and not-yet-trending ingredients and flavors—include giardiniera on sandwiches, plum sauce for chicken and sesame pineapple and black beans for seafood.
Additionally, for operators who want to innovate with plants, looking to locally sourced produce for inspiration can be a big help, especially for sourcing produce that’s not as commonly used.