As noted in a recent press release, Chicago-based Mintel, via its Menu Insights national restaurant-tracking service, has identified eight trends poised to transform American menus in 2008.
“Everyone’s looking for the next breakthrough item, the next mini burger appetizer, mojito or pomegranate flavor,” says Maria Caranfa, director, Mintel Menu Insights. “This year, we expect to see new twists on already-popular items, giving people more flavors and options for the foods they love. Restaurants will get more creative with foods and preparation techniques as they attempt to cater to Americans’ evolving tastes.”
Watch for the following eight trends during 2008:
- Superspices. Research suggests spices like cumin, ginger, cinnamon and tumeric may boast more antioxidant power and medicinal benefits than the superfruits that have grown so popular.
- Snacks. Restaurants hope that small portions, big flavors and low prices will lure in hungry snackers. Mini burgers and wraps caught on late in 2007, so look for more miniature favorite foods this year—from fast food to fine dining.
- Fine fast food. Fast food is going gourmet. Popular celebrity chefs, such as Bobby Flay, Rick Bayless and Wolfgang Puck, are branching out with convenient, fast-casual restaurants that promise high-quality food, fine cooking and bold flavors—all on a 30-minute lunch break.
- Grains. With the increasing understanding of the health benefits of whole grains, certain nutritious grains, like kamut, quinoa, barley and millet, will see more menu activity. These grains also work well in ethnic menu items.
- Ingredient provenance. In the wake of food-safety and ecological issues, Americans are rethinking where their food comes from. Expect more local ingredients, more natural and organic menu items, and more sourcing information on the menu.
- Bulking up the bar. In order to encourage patrons to linger and lounge, restaurants will enhance bar menus with more flavorful cocktails and appetizers.
- Classic cocktails. In 2008, look for the rebirth of cocktails such as the sidecar, Manhattan, Bellini and Tom Collins.
- Mocktails. Expect more alcohol-free drinks to boast the same premium flavors as the cocktail menu, creating sophisticated alternatives for non-drinkers and drinkers alike.
