This section explores the three primary factors influencing menu trends today: convenience, health and taste. According to The Food Channel, the factors that primarily influence the way we eat fall into three major categories: convenience, health and taste. Each of these areas impacts what you serve and how you communicate that to patrons. For example, the convenience trend is driven by consumers having lives that are more frantic than ever. A variety of priorities vie for their attention every day: school, career, children, a spouse or significant other, not to mention finding time to eat. This has resulted in the growing popularity of appetizers and portable foods that can be eaten on the go. Restaurants & Institutions (January 2006) says this will continue to gain momentum as consumers’ lives become even more fragmented. The need for convenience has fueled the popularity of carryout by every type of operation, especially high-quality, fresh products that are made quickly, remain hot and hold up on the ride home. A side benefit of the portable trend is that it has fueled a growing interest in appetizers overall, even when dining in. According to The Food Channel, the health and taste trends have also influenced appetizers as they are perceived to be lighter than regular entrees, are easily shared and are a low-risk way of trying the flavors of new ethnic and yet to be tried foods. They may have been designed to serve a supporting role, but consumer’s desire for small portion sizes and amped-up flavors with ethnic backgrounds have made appetizers more popular than ever and have spawned establishments where entire menus are filled with tapas. When it comes to the influence of flavor, Thai, Moroccan, bold Spanish and exotic Indian are just a few of the cuisines that are growing in popularity with chefs (Restaurants & Institutions, January 2006). In today’s kitchens it’s less about fusion, like it was in the 90s, and more about authenticity as chefs strive to be true to a cuisine’s cultural influences and traditions. Authentic preparation is becoming so important that many restaurants are sending chefs abroad to learn specific techniques. The growing popularity of appetizers has driven interest in dipping sauces as well. Many appetizers now come with more than one sauce, offering the patron variety, even if the appetizer itself is a standard. Patrons can stick with what they like and sample something new – all at once. The sauce also allows one to control the level of flavor by how completely it’s dipped. Sushi Samba in New York City even offers dipping salts for its rock shrimp tempura appetizer.
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