US Menu Innovation Research and Flavor Trends 2014

Most up-to-date research on "Innovation on the Menu: Flavor Trends - US - June 2014" to its huge collection of research reports.

Restaurant operators don’t necessarily need to reinvent the wheel if they want to stay on trend for new flavors and cuisines. Instead, focusing on how restaurants can differentiate themselves from in-home cooking through authentic ethnic flavors, fresh herb combinations, and unique sauce pairings can garner more interest in a restaurant, especially when all of these factors have a positive impact on a consumer’s dining out experience. In addition, keeping a close eye on changing demographics and preferences both in home and away from home allows operators to develop new menu dishes that are relevant now, rather than relevant before.

Table of Content

Scope and Themes

What you need to know
Data sources
Mintel Menu Insights
Consumer survey data
Abbreviations and terms

Executive Summary

Market drivers
The consumer
Ubiquitous flavors are still in demand
Figure 1: Interest in ethnic cuisine types at restaurants, April 2014
Figure 2: Interest in ethnic cuisine types at restaurants, trended, April 2014 versus 2012
Spicy can bring life to menus
Figure 3: Interest in spices and ingredients at restaurants, April 2014
Word-of-mouth leads consumers to new flavor discoveries this year
Figure 4: How consumers find out about new flavors and ingredients, April 2014
A large number of consumers are willing to try new flavors
Figure 5: Drivers for menu items with new and unique flavors, sauces, and seasonings, April 2014
What we think

Issues and Insights

Consumers are becoming more comfortable in their home kitchens
The issues
The implications
Targeting the right audience for new flavors and seasonings
The issues
The implications
How to garner curiosity for new flavors at restaurants versus at retail
The issues
The implications

Trend Applications

Trend: Experience is All
Trend: Greenfluencers
Trend: Extend My Brand

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