CHICAGO, IL (Nov. 30, 2009)—Mintel Menu Insights announced five foodservice predictions for 2010, saying that the restaurant industry will focus on high-quality food and ingredients to lure diners, a sharp contrast to a year that featured $5 menus.
“Restaurants are redefining ‘value’ on the menu, moving away from the cost-savings that were so important earlier this year to incorporate high quality ingredients, classic flavor combinations and authentic, old-fashioned preparations," said Maria Caranfa, a registered dietitian and senior analyst for Mintel. "In 2010, we expect menus to go back to the basic roots of good food and drink."
Mintel's five menu predictions are:
- Classically simple: Chefs will harness simple, pure ingredients, with nostalgic, decadent pleasures dominating menus. Look for bacon, lobster, classic cocktails and donut desserts.
- Restaurant-grown: Chefs will add restaurant-grown touches next year, such as artisan breads and cheeses, house-infused spirits and locally sourced produce and meats. Think "rustic."
- Dining out . . . in: Expect more retail-restaurant connections in 2010, where restaurants sell their food in retail stores.
- Inherent health: 2010 will bring a sharp increase in healthy food and drink choices that feature fiber, omega-3, vitamins and antioxidants.
- Regional ethnic: The ethnic variety moves beyond Mexican, Chinese and Italian, as foods from Brazil and Morocco help shape next year's ethnic food landscape.
For more information on foodservice trends visit nacsonline.com/nacscafe.
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