Sorry for interrupting, this website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Learn more
Accept & Close

Innovation on the Menu - US - October 2015

"Consumers have unprecedented choice when dining out, and all restaurant segments are constantly vying for attention. Restaurant owners must keep in touch with what is currently happening in the foodservice industry and understand some of the emerging trends."

This report looks at the following issues:

  • Foodies preferences are dramatically different from non-foodies
  • Diners are hungry for new flavors
  • Lack of information may hinder food exploration

What you get

What's included

Why buy from us?

Succeed

Our reports will provide you with market data, consumer research and competitive intelligence to succeed in your market.

Instant Access

Buy now and you'll have instant access to the information you need to make the right decisions.

Opportunities

Find out what's next in the markets that matter to you: where opportunities lie and what challenges you will face.

Trusted

A business Superbrand, Mintel is a source you can trust. We have been defining and refining the Market Intelligence mix since 1972.

Table of contents

  1. Overview

    • What you need to know
      • Definition
      • Executive Summary

        • The issues
          • Foodies preferences are dramatically different from non-foodies
            • Figure 1: Interest in dishes/items at restaurants, July 2015
          • Diners are hungry for new flavors
            • Figure 2: Statement agreement “strongly/somewhat agree,” “I like to experience new flavors when dining out at restaurants,” by household income, July 2015
          • Lack of information may hinder food exploration
            • Figure 3: Enticing menu items, “Flavor profiles/spice level information on the menu,” July 2015
          • The opportunities
            • Freshness is universally appealing
              • Figure 4: Enticing menu items, “Fresh ingredients,” July 2015
            • Menu descriptions may lead to increased item trial
              • Figure 5: Statement agreement “strongly/somewhat agree,” “I am more likely to try a dish with detailed flavor descriptions on the menu,” July 2015
            • Italian, Chinese, and Mexican are the “Big Three” international cuisines
              • Figure 6: Interest in seeing cuisine at restaurants, by country, July 2015
            • What it means
            • The Market – What You Need to Know

              • Consumers are being exposed to more international foods
                • Restaurants should leverage social media
                  • Commodity prices force creativity
                    • Food to you
                    • Market Factors

                      • Multiculturalism in America
                        • Figure 7: Share of US population, by race
                      • Social media and food trends are inherently linked
                        • Figure 8: Mentions of “food” on social media, September 2014-15
                      • Unstable ingredient costs cause headaches for restaurant owners
                        • Figure 9: Changes in food prices, July 2014-July 2015
                      • Delivery concepts continue to grow
                        • Figure 10: Key players in foodservice delivery
                    • MMI Analysis – Menu Ingredient Claims

                      • Stake your claim
                          • Figure 11: MMI: Distribution of ingredient claims at commercial restaurants, Q2 2012-Q2 2015
                      • Trend – Spice

                        • Today: Spicy is still a hot trend
                          • Figure 12: MMI: Incidence of Sriracha as a menued ingredient, Q2 2012-Q2 2015
                        • Tomorrow: More nuanced/international spices set to explode
                        • Trend – International Flavors

                          • Today: Mexican foods are taking over the menu
                            • Tomorrow: Expanded Mexican offerings for all dayparts
                              • Tomorrow: Additional South American options
                                • Figure 13: Consumer interest in dishes from the Americas, by type of cuisine, July 2015
                            • Trend – New American

                              • Today & Tomorrow: Mix and match international dishes
                                • Figure 14: Enticing menu items, unique flavors/ingredients in familiar dishes, July 2015
                            • Trend – Make it Yours

                              • Today: Customization
                                • Tomorrow: Bowl concepts
                                  • Tomorrow: Technology drives customization
                                  • Trend – Health

                                    • Today: Consumers are concerned with health
                                      • Figure 15: Attitudes and opinions about diet and health, February 2014-March 2015
                                    • Tomorrow: Veggies take center stage
                                        • Figure 16: Attitudes regarding vegetable dishes, “I enjoy menu items that heavily feature vegetables,” July 2015
                                      • Tomorrow: Going green for matcha
                                      • Trend – Savory

                                        • Today & Tomorrow: Savory satisfies
                                        • Trend – Ancient Grains

                                          • Today: Ancient grains gain superfood status
                                            • Tomorrow: Differentiated ancient grains
                                              • Tomorrow: Freshly prepared grains
                                              • Trend – Menu Descriptors

                                                • Today: Healthy prep
                                                  • Tomorrow: You’re fired
                                                  • The Consumer – What You Need to Know

                                                    • Foodies are different from gen pop
                                                      • Italian, Chinese, and Mexican are the “Big Three” international cuisines
                                                        • Men and women have different restaurant behaviors
                                                        • Foodies

                                                          • Foodie demographics
                                                              • Figure 17: Foodie demographic profile, July 2015
                                                            • Foodies are remarkably different from the general population
                                                              • Figure 18: Interest in dishes/items at restaurants, July 2015
                                                              • Figure 19: Statement agreement “strongly/somewhat agree”, July 2015
                                                          • International Foods

                                                            • Italian, Chinese, and Mexican are the “big three” international foods
                                                              • Figure 20: Mintel Menu Insights Q2 2012-Q2 2015
                                                          • Race and International Foods

                                                            • Asians tend to be interested in emerging international foods
                                                              • Figure 21: Statement agreement “strongly/somewhat agree”, July 2015
                                                              • Figure 22: Interest in seeing cuisine at restaurants, by country, July 2015
                                                          • Hispanics

                                                            • Reach Hispanics through spice, shareable plates, alt. proteins
                                                              • Figure 23: Interest in seeing spices/peppers at restaurants, July 2015
                                                          • Gender Differences

                                                            • Women want healthy, seasonal offerings; Men crave spicy flavors
                                                              • Figure 24: Statement agreement “strongly/somewhat agree”, July 2015
                                                            • Marketing to men and women
                                                            • Age Differences

                                                              • Freshness has cross-generational appeal, but prove it
                                                                • Figure 25: Enticing menu items, “fresh ingredients”, July 2015
                                                            • Income

                                                              • The affluent express more interest in food trends
                                                                • Figure 26: Innovation on the menu: segment visitation, July 2015
                                                            • Segment Diners

                                                              • Fine dining/fast casual diners tend to be foodies
                                                                • Figure 27: Statement agreement “strongly/somewhat agree”, “I consider myself a foodie”, July 2015
                                                            • Age

                                                              • Millennials are trend-forward; how to reach Boomers
                                                                • Figure 28: Statement agreement “strongly/somewhat agree”, “I consider myself a foodie”, July 2015
                                                              • Marketing to Boomers
                                                              • CHAID Analysis

                                                                • Methodology
                                                                  • The alternative protein target customer
                                                                    • Figure 29: Enticing new ideas – CHAID – Tree output, July 2015
                                                                    • Figure 30: Statement agreement “strongly/somewhat agree”, July 2015
                                                                • Key Driver Analysis

                                                                  • Methodology
                                                                    • Drivers for interest in veggies
                                                                      • Figure 31: Key drivers of enjoyment of vegetable dishes, July 2015
                                                                  • Appendix – Data Sources and Abbreviations

                                                                    • Consumer survey data
                                                                      • Mintel Menu Insights
                                                                        • Abbreviations and terms
                                                                          • Abbreviations
                                                                            • Terms
                                                                            • Appendix – Key Driver Analysis

                                                                                • Interpretation of results
                                                                                  • Figure 32: Key drivers of enjoyment of vegetable dishes – Key driver output, July 2015
                                                                              • Appendix – The Market

                                                                                  • Figure 33: Share of US population, by race
                                                                                  • Figure 34: Changes in food prices, July 2014-July 2015

                                                                              Companies Covered

                                                                              To learn more about the companies covered in this report please contact us.

                                                                              Innovation on the Menu - US - October 2015

                                                                              £3,199.84 (Excl.Tax)