“Restaurant sales increased in 2021; however, the foodservice industry is still facing hurdles on the road to recovery. While operators are streamlining menus amid labor and supply issues, innovative menus will be critical for attracting consumers to restaurants, especially while inflation erodes purchasing power and prompts consumers to cut back on spending. To win in this environment, infuse emerging ingredients in small portions to keep the price right for budgeting consumers, ensure clear menu lingo to heighten new flavor awareness, and focus on sauce and seasoning innovations that can be omitted or added with relative ease for the operator and at a diner’s preference.”
– Anna Fabbri, Flavor and Ingredient Trends Analyst
This Report looks at the following areas
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