MAKING A

MARK
MENUS
ON

FOOD, BEVERAGE, AND

INGREDIENTS

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SPONSORED BY MEGAME X FOODS

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Table of Contents
2 Food & Beverage Innovations
4 Top 10 Appetizers Trending to Adoption

5 Herbs Leading Culinary Innovation

6 Red Meat Remains a Menu Staple

7 Who’s Eating More Meat?

8 Moving to Mainstream

11 Global Cuisines Gaining Traction

14 Beverage Shifts: Premium Spirits and
Non-Alcoholic Highs

15 Top 5 Spirits Categories by Revenue

16 Top 5 Fastest-Growing Spirits Categories

17 
Eating for Good: What’s Driving
Consumer Choices

18 Green Decision-Making

19 
How to Win: Innovation that Offsets
Inflation

20 
Capturing the Hottest Global Food
Trend Is Easier Than Ever
ALL IMAGES IN THIS REPORT ARE CREDITED TO ADOBE STOCK UNLESS OTHERWISE NOTED

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2022 Menu Trends

MENUS IN THE LATTER HALF OF THIS YEAR are going to be defined
by contrasts. Big, bold flavors will be presented within a smaller selec-
tion of menu choices. Premium ingredients will be chosen with an
eye to practicality, particularly as it relates to sourcing capacities and
prep requirements. Operators will carefully curate which items can be
selected for in-house dining, off-premises service, or both. Because
whatever the future brings, it will require the flexibility of both business
models, whether the consumer makes dining decisions based on prefer-
ence or necessity.

The NPD Group has predicted the restaurant industry will recover 98 per-
cent of 2019 traffic levels by the end of this calendar year, but that doesn’t
mean operations will resume pre-pandemic protocols. Digital ordering,
which facilitates to-go orders and off-premises dining, has grown triple
digits over the last two years. Darren Seifer, food and beverage industry
analyst at NPD Group, reported that as of mid-February digital ordering
represented roughly 13 percent of restaurant traffic, and NPD’s expecta-
tion is that digital ordering will continue to grow throughout 2022.

Happening Now:
» Bold Flavors, Shrinking Menus
» Premium Products, Practical Execution
» Year-End Traffic Projected to be 98
percent of 2019 Levels
» Digital Orders are 13 percent of
Total Traffic

These forecasts suggest the coming months present opportunities for

restaurant operators to grow their businesses—but to do so competi-
tively and profitably will require creative and innovative attention to
every detail of the menu.

This menu report assembles analysis, research, and the advice of indus-
try experts to help operators evaluate the fast-trending ingredients,
foods, and beverages that will set the stage for the coming seasons and
into 2023.

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 Party Time
As we navigate the new norms of restaurant operations
after two years of COVID-19 disruptions, there is tre-
mendous pent-up energy and optimistic expectations
for what is to come.

“Operators and consumers alike will want to celebrate,

and we’ll see real indulgence, big meals with exciting
presentations, highly experiential food, and table-side
prep—all things that make the dining experience a big
show,” says Maeve Webster, president of Menu Matters.
“We’ll see a renaissance for the holidays, with a celebra-
tory atmosphere and a focus on high-end cocktails, pre-
mium spirits, and expensive wines.”

Think elevated and premium, but not expansive. Menu

selections will continue to shrink in size even as opera-
tors elevate the dining experience. Restaurant opera-
tors—from fast casuals to NextGen casual dining, main
street independents to national chains—will bring big
flavor profiles to smaller selections. A finely curated
menu will enable operators to better cope with supply
chain challenges, labor shortages, and price inflation.

Planning these holiday menus in summer is nothing

new; chefs and culinary directors have always worked
months ahead. But this year, with inventory shortages
and supply chain constraints, it’s even more critical to
make menu decisions far in advance. Experts concur:
Consumers want their seasonal treats earlier every year;
they’re looking for pumpkin spice in late August, cer-
tainly by early September, and peppermint and eggnog
by November.

Claire Conaghan, associate director at Datassential, had

just finished compiling a seasonality report for major
chains when she talked with us, and she believes that
seasonal planning has moved away from the traditional
quarterly seasons to more of a month-to-month rotation.

“When I think of what would make the most sense for

NextGen casual dining and fast casuals, December
looks way different than January and February. In our
data, [the holiday season] is interesting for fast casuals
and NextGen casuals because the things they tend to
menu are at their lowest point in December. Like salads,
December is the worst month for salads; it’s cold and
people are thinking indulgence. At the same time, it’s a
good month for soups,” Conaghan says.

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 Two soups that are trending hot and will continue to do
so are crab bisque and Malaysian laksa, a spicy noodle
soup.

“Crab bisque may not seem exciting; you might think it’s
established—and yet it’s not even on 1 percent of menus,
and it grew phenomenally over the past year, up 68 per-
cent. It’s an area of innovation; it’s somewhat indulgent, a
little more upscale feeling; and it’s not hard to work with
or to source,” Conaghan explains.

One of the key considerations that operators have to

weigh when sourcing menu items is the likelihood that
the ingredients or product will remain available and can
be obtained consistently. Another potential deal-breaker
is the amount of work required to take the product from back-of-house delivery to front-of-house service. Great
ideas that can’t be efficiently and effectively executed are not feasible menu additions.

“The expectation for how many ways an operator can use an ingredient has doubled or tripled; now, menu items
have to be enormous workhorses for restaurants,” Webster says.

Appetizers and sides are menu categories that inherently support testing new foods in an affordable format,
which appeals to both diners and operators. Our research has identified 10 fast-trending appetizers that are
poised to escalate, each with sustained growth over the last four years coupled with low menu penetration.

These 10 fast-trending appetizers can be cross-functional, serving equally well as apps or, in larger servings, as
entrées. Ideal for in-house, they can also be prepared to travel successfully in to-go service.

Top 10 Appetizers Trending to Menu Adoption

Sustained growth over the last four years + low menu penetration = opportunity to escalate.

APPETIZER 1-YEAR GROWTH 4-YEAR GROWTH MENU PENETRATION

Crab Bisque 68% 69% <1%

Nigiri 41% 137% <1%

Takoyaki 39% 272% <1%

Hot Chicken 31% 230% <1%

Mango Salad 29% 137% <1%

Pork Gyoza 26% 204% 1%

Nugget 24% 71% 2%

Fried Rice 22% 67% <2%

Falafel 12% 70% <3%

Buttermilk Chicken 10% 143% <1%

SOURCE: DATASSENTIAL

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 “Another area where we’ll see tremendous innovation are flavorings—all the sauces, dressings, condiments,
spices, and spice blends. Operators are leaning more heavily on these because they’re versatile and can work
across the board, in an entrée or a cocktail,” Webster notes.

Herbs and spices are easily sourced or grown in-house and have a longer shelf life than perishable produce,
making them a logical starter ingredient for innovation. From chervil, a classic staple in French cuisine, to the
more exotic dukkah, popular in Egypt, and fast-trending shisho, often grown in containers, we’ve assembled a
list of herbs and spices that are on the rise in restaurant operations.

Herbs Leading Culinary Innovation

ON THE RISE NOTES

Chervil A staple in classic French cuisine

Dukkah An Egyptian seasoning, often used in breads

Lemon Balm Brings citrus flavoring to beverages and salads

Nasturtium Both decorative and edible, adds peppery zing

A tropical plant from Southeast Asia with fragrant, flavorful leaves: It grew 6 percent on
Pandan restaurant menus last year, more than 204 percent over the last four years, according to
Datassential.

Salad Burnet Adds tartness to sauces, soups, salads

Savory Combine with traditional herbs like thyme or oregano for a spicy kick

Shisho Distinctively spicy and minty; grows well in containers for operators with a green thumb

Sorrel An acidic and sour accent for fish and salads

FNM RESEARCH

Plant-based menus and alternative proteins have been

on the radar for several years, but the shift now is to
an understanding that imitation meat is not the best
solution. In fact, plant-based imitations are not always When asked about eating
healthier, and Datassential determined that plant-based
plant-based substitutes,
options are continuing to evolve down different paths.
“One direction will be an increased focus on fruits and 24 percent of men and 20
vegetables, as people have a better awareness and percent of women said
understanding of what is healthy,” says Conaghan. they were “extremely
Increasingly, consumers are looking for authenticity in
interested” or “very
their lives, and that correlates to eating real foods. In its interested” in trying
2022 food trends report, Datassential noted 60 percent plant-based substitutes
of consumers prefer plant-based foods that showcase
fruit or vegetables instead of mimicking another food.
for traditional red meat.
Conaghan adds that kale and brussels sprouts, once con-
sidered trend-forward, have become nearly ubiquitous SOURCE: DATASSENTIAL

staples on restaurant menus.

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 When it comes to food trends, the key to successful menu innovation is staying true to the brand rather than
forcing additions that simply don’t make sense.

“For an established brand, patrons know what to expect from the food and experience, and those customer
expectations need to be the framework around which menu changes start,” Webster says. “An operator or
established chain can’t blow up the menu and start from scratch; they have to craft new parts of the menu from
the baked-in expectations. They can introduce some new items or tweak items on the menu, but they can’t get
rid of the whole menu.”

A good example of what not to throw out is traditional red meat. Despite the soaring prices of proteins, experts
recommend not only keeping meat on the menu but actually adding premium cuts or upscale varieties of red
meat. In particular, centerpiece cuts and flavored bacon remain strong performers. In recent studies, Datassen-
tial found 38 percent of diners are interested in centerpiece cuts, and more than 30 percent are interested in
flavored bacon, Italian cured meats, and global barbecues. Across all categories of red meat, men expressed
higher interest than women.

Red Meat Remains a Menu Staple

Interest is strong for premium cuts and upscale varieties of red meat. Across all categories, men expressed a
higher interest than women.
SOURCE: DATASSENTIAL

PREMIUM CUT OR UPSCALE VARIETY

Centerpiece 30% 46%

Cuts 38%

Flavored 27% 38%

Bacon 32%

Italian Cured 26% 37%

Meats 32%

Global 26% 37%

Barbecues 31%

Dry Cured 20% 32%

Ham 26%

Braising 15% 27%

Cuts 21%

Heritage 12% 22%

Breeds 17%

Lab-Grown 9% 17%
Meat 13%

Organ 7% 17%
Cuts 12%

10% 20% 30% 40% 50%

WOMEN MEN TOTAL

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 Contrary to popular myths that
suggest younger generations are
inclined to forego meat in favor
of vegetarian or even vegan diets, Gen Z may be more mindful eaters, but
Datassential discovered that over the 25 percent of this younger generation
last year, Gen Z and millennial din-
ers are driving the overall increases increased their consumption of both
in meat consumption. In fact, more poultry and seafood within the last
than 25 percent of Gen Z consum- year, and one in six Gen Z diners ate
ers increased their consumption of
seafood and poultry, and 16 percent
more red meat.
increased how much red meat they
were eating. SOURCE: DATASSENTIAL

Who's Eating More Meat?

Gen Z and Millennials are driving the overall increases in meat consumption.
SOURCE: DATASSENTIAL

30%
27%

25% 26%

23%

20% 21% 21%

19% 19%
18% 18%

16% 16%
15%
13%

11%
10% 9%

5% 4%

Increased Red Meat Increased Poultry Increased Seafood

Consumption Consumption Consumption

GEN Z MILLENNIAL GEN X BOOMER+ TOTAL

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 Recent menu additions that have transcended trends status and are moving to mainstream adoption include
three proteins, another testament to the staying power of a meat-based mentality. Korean barbecue may follow
the trail blazed by tacos and start popping up as the go-to global addition on virtually every bar and restaurant
menu, from quick serves to NextGen casual concepts. Nashville Hot, or a close cousin in hot chicken dishes, has
experienced a four-year growth rate of 356 percent; and there’s no end to the love for sweet and savory candied
bacon. Datassential reports 82 percent of consumers are bacon fans, and even 11 percent of vegetarians and
vegans say they love bacon.

Moving to Mainstream
Like kale and brussels sprouts, these menu items are approaching widespread adoption.

MENU ITEM FUN FACT

Korean Now that everyone has tacos on the menu, Korean barbecue is the next fast-growing
Barbecue global addition.

Music City's hot chicken has spread like wildfire with a four-year growth rate of 356
Nashville Hot
percent.*

82 percent of consumers love or like bacon. Add sweet to the savory, and it brings it
Candied Bacon
over the top. Even 11 percent of vegetarians and vegans say they love bacon.*

Yuba Noodles Made from tofu skin it's a favorite plant-based option for soups, salads, and bowls.

Non-Alcoholic Especially lemonade: The top three non-spirited sips are flavored lemonades—
Beverages strawberry, raspberry, and watermelon.*
*DATASSENTIAL

In the remaining sections of this

report, we explore four aspects of
restaurant operations that will be
pivotal to menu decisions for the
coming months:

» MULTICULTURAL INFLUENCES:
Global Cuisines Gaining Traction

» BEVERAGE SHIFTS: Premium

Spirits to Non-Alcoholic Highs

» EATING FOR GOOD: What’s

Driving Consumer Choices

» HOW TO WIN: Innovations that

Offset Inflation

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 But first, here’s a list of food, beverage, and ingredients that you’ll see
trending more strongly onto restaurant menus in the coming months:
1
1. Alabama Barbecue Sauce
What happens when Southerners go for a kicky version of Alfredo.
This creamy white, tangy rich sauce looks to mayonnaise, apple cider
vinegar, brown sugar, maybe a dash (or three) of Worcestershire or hot
sauce, and (definitely) some secret spices hidden in the fray.

2 2. Cassava
3
A starchy root vegetable native to South America, Datassential has this
one pegged as one of the fastest-growing, food-forward menu addi-
tions. It boasted a one-year growth rate of more than 46 percent and
is on less than 1 percent of menus. Over the last four years, it experi-
enced a growth rate over 164 percent.

3. CBD Oil
Datassential reports it has a four-year growth rate of more than 1,523
percent, and yet the menu penetration stands at 1 percent. Jury is still
out on benefits versus risks, but this is one to watch—and if it fits your
brand, one to test.

4. Crab Bisque
4
Mentioned in the story above, this bears repeating because this one
5 covers all the bases: easy, foodie forward, accessible, and readily
adaptable with your own hidden ingredients or garnishes.

5. Flavored Bacon
The numbers don’t lie: 38 percent of men and 27 percent of women are
interested in eating flavored bacon, and it scales every daypart, stands
alone, or garnishes any menu delicacy from cocktails to desserts.

6. Gochujang
Korea’s version of savory and sweet chili paste. Datassential reported
a 20 percent growth in this seasoning last year, following a four-year
growth rate of more than 179 percent. Menu penetration stands at just
3.4 percent.
6
7
7. House-Made Dressings, Condiments, Sauces
Like finger painting with all your favorite ingredients—whether you
create your own blend or bring a local artisan’s craft to your table,
original dressings, condiments, and sauces are a low-cost, simple way
to add charisma to the plate.

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 8. Jackfruit 8
A versatile plant-based option that brings a meaty texture to barbecue,
rice bowls, tacos, wraps, pizza, stews, and salads.

9. Malaysian Laksa
First it was ramen, then pho, and now laksa is the fast-trending noodle-
based soup that’s all the rage. Typically it features thick rice noodles, a 9
coconut milk or spicy broth base, and Asian herbs.

10. Non-Dairy Ice Creams and Frozen Treats

Whether from cashew cream, coconut cream, almond cream, or an array
of other non-dairy sources, all sorts of vegan-approved frozen delicacies
are popping up on menus. 10
11
11. Oat Milk or Coconut Milk
The first comes from whole oat grains and brings a creamy texture with a
hint of oatmeal flavor; the latter, derived from the pulp of mature coco-
nuts, brings a sweeter flavor and high oil content. Both are plant-based,
non-dairy alternatives.
12
12. Premium Spirits
Especially tequila, Irish whiskey, cordials, and single malt Scotch. And
don’t limit them to sipping: Infuse desserts, marinades, and unexpected
dishes with premium spirits.

13. Savory Brittle

No, it’s not a band; but it is possibly one of the most cost-effective ways
to make your menu sing. It has potential to perform well as an appetizer,
bread alternative, garnish, or side.

14. Sikil Pak 13

14
Move over guacamole and hummus, this Mayan pumpkin seed dip could
be the next big competitor, and it’s especially relevant in the fall to winter
months.

15. Smoothie Beers

Probably not the first choice of craft beer purists, but smoothie beers are
gaining traction in fast casuals and NextGen casual dining. It’s a go-to 15
choice for those seeking a more textured drinking experience, think thick
creaminess packaged in a beer that leans to the sour side, typically with a
fruity taste.

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Global Cuisines Gaining

Traction
AMONG ETHNIC CUISINES, the three that dominate the U.S. restaurant scene are Italian, Latin/Mexican, and
Asian/Chinese—pretty much in that order if you’re looking at consumer preference.

However, if you zoom in closer and look at preferences by generation, there are stark differences. Among Baby
Boomers, 47 percent would choose Italian, and 22 percent would choose Latin/Mexican if they could only eat
one global cuisine for the rest of their lives. Among Gen Z’s, the answer was exactly opposite: 45 percent would
eat Latin/Mexican for the rest of their lives, and only 26 percent would choose Italian.

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 These statistics were reported in the 2022 Food Trends report from Datassential. Claire Conaghan, associate
director at Datassential, agrees that Mexican foods and flavors are ubiquitous across U.S. restaurant segments,
but that ubiquity in itself presents operators with opportunities to explore innovation within Mexican cuisine.
“You can push the envelope on proteins that you use, or try more regional dishes, because [the American con-
sumer] has become so familiar with Mexican food,” she says.

Favorite Global Cuisine  Second-Favorite Global Cuisine 

ITALIAN // Boomers: 90% | Gen X: 86% CHINESE // Millennials

MEXICAN // Millennials | Gen Z ASIAN // Gen Z

SOURCE: DATASSENTIAL

The question becomes: What’s going to be the new Mexican or next Italian?

If you follow the conventional wisdom of industry experts, it’s likely going to be Asian, but that doesn’t mean
Chinese. Korean and Indian are among the fastest-growing global cuisines on U.S. menus, but they’re not alone.

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 “We’re going to see world cuisines beyond the basic
three that Americans are familiar with—we saw some
of those global cuisines recede, and now we’ll see
them come roaring back,” says Maeve Webster, pres-
ident of Menu Matters. “Korean flavors are coming
back strong, and so are Vietnamese flavors, Middle
Eastern, and North African—all of these interesting
cuisines that were beginning to have an enormous
impact before the pandemic are going to re-emerge.”

If it’s not already on the menu, Korean barbecue is

a likely first step, Conaghan predicts, “because it is
already established and fairly well-known.”

Chaat, a savory spiced Indian street food snack is

seeing renewed interest among U.S. restaurants,
according to Datassential’s 2022 Food Trends report,
as is Indian pizza. Cauliflower, a staple in Indian cui-
sine, is also among the fast-growing ingredients for
appetizers, sides, and vegetarian menus.

A wave of food favorites from Eastern European

countries are also trending onto U.S. menus, includ-
ing the well-known pierogis; ajvar, a condiment that
combines sweet pepper and eggplant; kolache, a
sweet pastry typically accented with fruit; and cevapi,
grilled Serbian sausage.

“Chefs will look to those [global] cuisines for innova-

tion, but they will probably be re-engineering those
flavors and incorporating ingredients that are more
readily available,” Webster says. “Call it a fusion or
mash-up, there are a lot of terms you could use, but
the reason we will see it this year and into next year
is less about an operator making a conscious choice
and more about necessity.”

The mash-up of Korean and Mexican cuisine to create

the Korean taco was a very purposeful decision; now
innovation will be of necessity, using ingredients that
are available and that work well together.

If You Could Only Eat Foods From One Global Cuisine:

CUISINE GEN Z MILLENNIALS GEN X BOOMERS

Italian 26% NR NR 47%

Latin / Mexican 45% NR NR 22%

NR = NOT REPORTED / SOURCE: DATASSENTIAL

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Beverage Shifts: Premium

Spirits and Non-Alcoholic
Highs
THE IRONY IS LOST ON NO ONE: Premium spirits and non-alcoholic drinks are two of the dominant beverage
trends for restaurant menus. Sales of pre-mixed cocktails rose over 42 percent in 2021, nearing $490 million,
according to the Distilled Spirits Council of the U.S. But in terms of dollar power, tequila owned the bar, with a
growth in revenue of more than 30 percent and total 2021 sales of $5.2 billion, second only to vodka, which rang
in at $7.3 billion.

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 Top 5 Spirits Categories by Revenue
The trend to premium spirits accelerated in 2021 with nearly 82 percent of the sector's total revenue increase
coming from the sale of high-end or super-premium spirits.

SPIRITS 2021 INCREASE 2021 TOTAL REVENUE

Vodka 4.9% / $341 million $7.3 billion

Tequila / Mezcal 30.1% / $1.2 billion $5.2 billion

American Whiskey 6.7% / $288 million $4.6 billion

Brandy & Cognac 13.1% / $403 million $3.5 billion

Cordials 15.2% / $376 million $2.9 billion

DISTILLED SPIRITS COUNCIL OF THE UNITED STATES

There also continues to be a fundamental shift

to low-alcohol and non-alcoholic beverages.
“People want interesting adult options on the
menu, whether they’ve chosen to abandon alco-
hol entirely or they just are not drinking as much,”
says Maeve Webster, president of Menu Matters.

Globally, the London-based data and research

company IWSR reported that the no/low-alco-
holic category grew from $7.8 billion in 2018 to
nearly $10 billion in 2021, and IWSR forecasts the
no/low-alcohol category will increase by a com-
pound annual growth rate (cagr) of more than 8
percent between 2021 and 2025. In the U.S., the
category grew 31 percent last year and is fore-
cast to grow more than 28 percent in volume
(cagr) from 2021 to 2025.

Consumer research from IWSR shows that 40

percent of those choosing low- or no-alcohol
beverages are “substituters,” meaning they fluc-
tuate between full-strength beverages and non-
alcoholic on certain occasions. Interestingly, they
found that in markets like the U.S. and the U.K.,
younger imbibers were more likely to cut back.
Among Gen Z’s of legal drinking age, 46 percent
were likely to be substituters. A slightly lower
number of millennials, 41 percent, were likely to
choose low- or non-alcoholic beverages on occa-
sion, versus 36 percent of Baby Boomers.

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 Fastest-Growing Spirits Categories by Revenue
In the fast-growing agave-based category, 98 percent of the sales were tequila.

SPIRITS 2021 INCREASE 2021 TOTAL REVENUE

Premixed Cocktails 42.3% / $489 million $1.6 billion

Tequila / Mezcal 30.1% / $1.2 billion $5.2 billion

Irish Whiskey 16.3% / $185 million $1.3 billion

Cordials 15.2% / $376 million $2.9 billion

Single Malt Scotch 14.4% / $130 million $1 billion

DISTILLED SPIRITS COUNCIL OF THE UNITED STATES

Similarly, CBD oil is rising on menus, largely because of the per-

ception that it is calming or healthy. In its 2022 Food Trends report,
Datassential noted that 87 percent of consumers would be some-
what likely to purchase food and beverages designed specifically
to improve mental health and well-being.

“The data and legislation support the growth of CBD and, for folks
leaning away from drinking alcoholic beverages, CBD is a growing
trend that I think fast casual and NextGen dining will continue to
dabble in,” says Claire Conaghan, associate director at Datassential.

The New York Times ran a story in October that concluded “a few
drops of CBD oil in a mocha or smoothie are not likely to do any-
thing,” according to the researchers interviewed. Instead, they
credit the placebo effect that occurs when someone believes a
drug is working and symptoms seem to improve.

CBD has been found to have some medicinal benefits in research conducted as blind studies, but conclusive
evidence of risks versus benefits are still pending.

Regardless of where it stands in the scientific community, Datassential found that CBD oil grew over 1,523 per-
cent on restaurant menus over the last four years, although it still sits at less than 1 percent menu penetration.

Other beverages that are trending strong on restaurant menus include dairy alternatives, specifically oat milk
and coconut milk. Non-dairy milks are another Gen Z preference: 42 percent of Gen Z consumers say they rarely
or never drink dairy milk; 41 percent say they drink alternative milks daily or weekly.

Conaghan also calls out the rise of textured drinks, especially in fast-casual settings. “Bubble tea is not just in
tea shops anymore, and now everyone is doing popping bubbles. We’ll continue to see those textural elements
and more Asian-skewing flavors that have naturally bright coloring with a touch of sweetness—like pandan,
which seems very trend forward.”

In its research, Datassential found pandan grew 6 percent on restaurant menus last year, and more than 204 per-
cent over the last four years.

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 ®
®

Eating for Good: What’s

Driving Consumer Choices
THE RISING AWARENESS of social, environmental, and geopolitical issues has influenced how consumers choose
to spend their time and money. Earlier this year, Eater ran a story about San Francisco’s La Cocina Municipal
Marketplace, which promotes diversity and inclusion. La Paloma, a cocktail bar in La Cocina’s food hall, was
highlighted because of its women-empowered leadership. The bartender is a woman, and food selections are
provided by female entrepreneurs who source ingredients from female producers.

Gender empowerment and diversity has become part of the consumer decision-making process and, synergisti-
cally, part of the menu conversation.

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 Similarly, Datassential recently surveyed consumers to learn what environ-
mental factors impacted their dining choices. Topping the list was being
able to eat foods that are locally grown, which was cited by 38 percent of
consumers, and eating foods “in season,” which was noted by 37 percent.

Green Decision-Making
Diners weigh in on environmental factors that sway their menu choices.

WHAT CONSUMERS SAY:

I try to eat foods that are locally grown 38%

I try to eat foods that are "in season" 37%

I limit my use of disposable or single-use plastics 31%

I am trying to eat less meat / eat more plant-based 23%

I limit my consumption of factory-processed/raised meats 23%

I am more likely to buy items that are sustainably sourced 22%

I try to minimize my carbon footprint wih my food choices 20%

I compost my food waste at home 16%

I am willing to eat or consider eating lab-grown meat 15%

None of the above 18%

SOURCE: DATASSENTIAL

“The idea of what is healthy or better for you to eat has changed. Before, it was all about physical well-being;
now, healthy choices are also encompassing emotional and mental issues, and it’s also about what is healthy
for the environment and healthy for the community,” says Maeve Webster, president of Menu Matters. “When
it comes to plant-based, I did some research last year and discovered Gen Z consumers are only slightly more
likely to be vegan than other generations. What Gen Z diners want is a better balance between choosing animal
protein and trying to eat less of it.”

One way the commitment to social and environmental well-being will translate to menus of the future is that
operators will need to address the concept of healthy eating and how they are promoting wellness differently
than in the past.

“For an operator, this presents opportunities and challenges,” Webster says. “They can choose how to address
the idea of healthy eating in different ways. But the challenge is—as definitions become broader—their commu-
nication needs to be more specific.”

Restaurant brands have to create clear messages about what they are doing and why they are calling something
sustainable or inclusive. “If an operator says a dish includes sustainably sourced ingredients, it could backfire
on them if diners assume more than the operator intended,” Webster explains. For instance, a diner might think
sustainable sourcing inherently includes procuring from from diverse or under-represented communities, but an
operator may be defining sustainable based solely on how they are reducing their carbon footprint.

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 ®
®

How to Win: Innovations

that Offset Inflation
MENU INNOVATION in the age of supply chain disruption, labor shortages, and historic inflation comes down
to working smarter across all aspects of the restaurant operation. The supply chain, more than anything else, is
what will impact food and beverage innovation in the coming months.

“Chefs can figure out how to innovate around inflation, they can keep in mind the price of foods and the desired
profit margin, but the supply chain is not something you can innovate around,” says Maeve Webster, president
of Menu Matters. “We’ll see chefs and operators being very mindful about how consistently they can get [prod-
ucts] and the volumes that are available. If they don’t have confidence in their supply chain, they will head in a
different direction with their menu.”

That means planning farther in advance, selecting non-perishable items when possible, and having alternative
selections on standby. Maybe it presents an opportunity to try new vendors, work with local start-ups, or part-
ner with other operators to buy in larger quantities.

Labor constraints run a close second to supply chain challenges. The key will be sourcing multi-use ingredients
that require less time to prepare.

The flip side of inventory shortages are unused surplus. And with rising costs and shrinking revenues, noth-
ing can go to waste. That’s where menu innovation and creativity go into overdrive: Create a new LTO, turn an
entrée into a couple of new appetizers, or package those leftovers and promote pick-up dinners on Instagram.

A more radical approach to supply chain management would be to order more than you project needing, which
might elevate your order higher up the vendor list. Do so with the intention of adopting a grocer mentality—
some NextGen casual dining chains have done this successfully throughout the pandemic. For example, sell
premium proteins below the menu price but above your wholesale cost. And share some of the excess food
with those less fortunate who might be going hungry. Paying it forward is always a positive move.

19 SPONSORED BY MEGAMEX FOODS // Food, Beverage, & Ingredients © 2022 FOOD NEWS MEDIA
 Capturing the Hottest Global
Food Trend Is Easier Than Ever
How any restaurant concept can embrace the most
popular ethnic cuisine without the hassle.

IT COMES AS NO SURPRISE that the National are now a core demographic for restaurants.
Restaurant Association has named global fla- According to AARP’s 2019 Travel Trends
vors one of the industry’s biggest trends in report, millennials prioritize travel more than
its What’s Hot 2022 Culinary Forecast. The Gen X and Baby Boomers, which has led
report notes ethnic foods typically score highly them—along with younger Gen Z diners, to
MEGAMEX FOODS, LLC

each year. One of the biggest reasons for eth- seek out authentic global cuisine experiences
nic food’s long-lasting popularity is the global even when they are at home.
mindset of millennial and Gen Z diners, who Yet for all their travel, Datassential says one

20 SPONSORED BY MEGAMEX FOODS // Food, Beverage, & Ingredients © 2022 FOOD NEWS MEDIA
 international cuisine stands out as restaurants serving Mexican food as important for busy diners.
a resounding favorite among both and flavors in a powerful position.” However, it would be a miscon-
millennial and Gen Z diners: Mexi- Mexican food is also a favor- ception to reduce Mexican food
can. ite cuisine among consumers to the simple, yet satisfying bur-
Ryan Michaelis, CEO of Mega- for off-premises meals. Dan Bur- rito, says Desiree Mimlitsch, senior
Mex Foods, says one reason for rows, consulting chef for Mega- brand manager foodservice for
this preference is the nation’s Mex Foods, says that amid the MegaMex Foods. “Diners today
changing demographics. As many COVID-19 pandemic, many guests want to look deeper into tradi-
tional, bolder, and more complex
Mexican flavors. We’re also see-
ing a proliferation of Mexican fla-
vors across casual-dining menus—
even those that don’t serve classic
Mexican food—in the form of
add-ons, such as chipotle ranch
and avocado spreads or guaca-
mole on a burger or sandwich.”
Furthermore, Mimlitsch
explains that while Americans typ-
ically associate spice and pep-
pers with Mexican cuisine, she
sees more restaurant concepts
embracing the wide array of com-
plex flavors both Mexican cuisine
and Mexican peppers offer.
MEGAMEX FOODS, LLC

“Dishes may have heat, and they

may use spices,” she says, “but
American diners are starting to
realize Mexican food is about far
“Mexican food is here to stay. It’s the No. 1 more than heat. Now, you’ll often
cuisine in the U.S., and it’s often the food see dishes that feature avocado—
traditionally associated with Mexi-
eaten at a celebration or gathering when can cuisine—or dishes that have
you’re in good spirits. milder heat accentuating the dish
and drawing out complex flavors.”
While many diners still crave a
regions see growth of Hispanic turned to satisfying, yet portable classic burrito or taco, they also
and Latin American populations, meals when they were not com- want to try something new or a
they have embraced their cultural fortable with eating in a dining unique twist on something they
and culinary traditions. Meanwhile, room. Tacos, burritos, and other know well. Using Mexican ingredi-
Michaelis also notes these younger Mexican-inspired wraps and sand- ents and flavors in an alternate for-
generations are also known for wiches allowed restaurants to mat, like Mexican Pizza, is a great
their love of customization and pack a great deal of flavor—and example of this.
spicy food, which are both fea- often heat—into a small, crave- “Celebrity chefs have played
tures intrinsic to Mexican fare. able dish diners could eat away a large role in expanding the
“Mexican food is here to stay,” from the restaurant without sacri- comfort levels of American din-
Michaelis says. “It’s the No. 1 cui- ficing quality. Now, as more Amer- ers around traditional Mexican
sine in the U.S., and it’s often the icans loosen household COVID preparations,” Burrows says. “Yet
food eaten at a celebration or restrictions, travel more, and as these traditional dishes have
gathering when you’re in good return to work and their packed become ubiquitous, Mexican food
spirits. It’s enjoyable, and that puts schedules, that portability is just in the U.S. has also evolved.”

21 SPONSORED BY MEGAMEX FOODS // Food, Beverage, & Ingredients © 2022 FOOD NEWS MEDIA
 taste the dedication to

AUTHENTICITY.
EXPERIENCE THE JOY OF SIMPLICITY.

There is an unequivocal spirit to Mexican food. See how these products can
It brings people together. Its flavor is as colorful as the uplift your menu
country. It’s special. That’s why we take pride in crafting
authentic Mexican flavors that can be easily executed.
Whether its hand-scooped avocados, guacamole, pepper
pastes, salsas, peppers, tomatillos, or on-the-go handhelds,
our products are made to save time and labor, all while
staying true to the heart of Mexican cuisine.

megamexfoodservice.com
Call us at: 1-817-509-0626
©2022 MegaMex Foods, LLC
 Michaelis says that while diners “Twenty years ago, the chipotle, and Michoacan, now appears
in the U.S. have traditionally found or jalapeño, was the go-to chile in several forms on U.S. menus.
Mexican fare at casual-dining res- pepper,” Burrows says. “Now, res- Though birria is traditionally a
taurants dedicated to the cuisine, taurants are serving ancho chiles stew often featuring spiced goat,
those borders are quickly eroding. and poblanos, which are in the American diners can expect to see
Now, Mexican food can be found proliferation stage of the menu it on menus in the form of a taco
in quick service, fast casual, and adoption cycle. Even habaneros or a quesabirria.
fine dining. Some of these restau- from Yucatan are finding homes “Quesabirria is traditionally
rant brands, Burrows notes, have on all kinds of menus in the form made with goat, but here, you
focused on elevating Mexican of spreads and toppings, such as may find it prepared with meats,
foods commonly found in the U.S. habanero aioli.” like beef, that are more common
“One of the biggest trends I’ve Kurt Kwiatkowski, senior exec- in the U.S.,” Mimlitsch says. “It’s
seen in the Mexican food space utive chef of culinary services at usually served as a soft quesa-
is using higher quality prod- Michigan State University (msu) dilla-taco-like item, which you dip
ucts instead of just using beef for says he’s also seeing diners into the rich broth.”
everything,” Burrows says. “For develop a greater appreciation for Yet Mexican food, known for its
example, I recently saw a com- a wider variety of Mexican ingre- bold, hearty flavors, can be com-
mercial for a quick-service brand dients and preparations than ever plex to execute consistently, par-
where they cooked chicken thighs before. Namely, he sees more ticularly across shifts, day parts,
right on the grill, which were mari- attention being paid to regional- and locations. Seasonality can
nated in an authentic adobo sauce ity. Rather than viewing Mexican influence the quality of Mexican
and served with salsa and black cuisine as a monolith, more diners ingredients, such as raw avocados
beans. Other brands are using are exploring the dishes and fla- or peppers, and many of these
other proteins and marinades and vors that one might find traveling ingredients are time consum-
grilling them so they’re crispy and in specific states or regions of the ing to work with or require skilled
caramelized. I’ve even seen al pas- country. employees to prep.
tor cooked on a spit. Technique is For example, Kwiatkowski and “Avocados take a long time to
becoming just as important as fla- Mimlitsch have both noted birria, slice pit and scoop. Even if we just
vor in that fast-casual space.” a dish that hails from Central Mex- talk about dried chile peppers,
Even if the restaurant’s concept ico, including the states of Jalisco you have to spend time blistering
isn’t specifically Mexican, many
are adopting hints of Mexican
flavor. Often, Mexican cuisine is
found on these menus in the form
of regional ingredients used to
elevate or change a classic dish.
Burrows explains this explora-
tion has largely taken the form of
many Americans enhancing their
knowledge of Mexican cuisine by
going deeper into its roots and
ingredients. For example, Ameri-
can diners have already embraced
the avocado both in Mexican and
Mexican-inspired dishes, as well
as in dishes that simply feature
the popular fruit, such as avocado
toast. However, this exploration
MEGAMEX FOODS, LLC

of Mexican fare is now expanding

to include other ingredients. His
prime example is the chile.

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 BRAND

T H E A DV E N T U ROU S
FL AVORS YOU LOVE J U ST
GOT A WHOLE LOT EASIER
TRES COCINAS™ Authentic Pepper Pastes are made with the on-
trend ingredients your diners want. Ancho & Pasilla, Guajillo and
©2022 MegaMex Foods, LLC

Chipotle peppers. But instead of spending hours rehydrating,

dicing and pureeing, you can get all that bold deliciousness
from a simple squeeze. Give them a try and enjoy more made-
from-scratch flavor without all the work.

R EQ U E S T
SA M P L E
 that the MSU culinary team has
adopted all three available flavors,
including Chipotle with Adobo
Authentic Pepper Paste, which
offers a hot spice profile, as well
as Guajillo Authentic Pepper Paste
and Ancho and Pasilla Authen-
tic Pepper Paste, which both offer
milder spice profiles. The team
uses these pastes in many dishes,
including its popular Al Pastor
Marinade, several pozoles, and
even a seafood stew.
“So often people think pre-
made items aren’t going to be
good, but food manufacturing
MEGAMEX FOODS, LLC

technology has progressed so

much in just the past few years,”
Kwiatkowski says. “That’s why
it’s important for operators to be
“So often people think pre-made items aren’t open to these new products that
can help them be more produc-
going to be good, but food manufacturing tive and consistent without sac-
technology has progressed so much in just rificing quality. And if you don’t
the past few years.” believe me, you can conduct side-
by-side challenges with these
pepper pastes and hand-prepped
them, soaking them, rehydrating “We’re already incredibly short ingredients and see for yourself
them, and pulling out the seeds,” staffed, so we’ve found that reduc- just how good the quality is.”
Kwiatkowski says. “They take a ing our prep work with some high- In addition to time savings, Kwi-
lot of time, and it can be diffi- quality pre-made ingredients can atkowski says because the pepper
cult to train someone to do that not only help us save time, but also pastes offer a high-quality authen-
well every time when you have so help us focus our labor on more tic taste that’s the same every
many other tasks that need to be important tasks,” Kwiatkowski says. time, it’s also helped his team
completed.” “Instead of paying a cook to do all keep its recipes consistent than
Not only is prepping these that prep work and get the pep- it could working with the ingredi-
ingredients time consuming, but pers right so that each meal is con- ents by hand.
it is especially challenging for sistent, I’m paying them to make “We know when we put in two
large-scale operations, such as and finish sauces in a quarter of tablespoons of pepper paste that
Kwiatkowski’s. Though the num- the time it would take to work with it’s going to be the same every
ber of meals his team serves are the ingredients. This means they time,” Kwiatkowski says. “We
lower than pre-COVID levels, the can focus on another task or rec- don’t have to worry about some-
MSU culinary team is still serving ipe without cutting any corners.” one leaving in seeds or making
25,000–28,000 meals on an aver- Though Kwiatkowski says his the paste too thin.”
age day and up to 35,000 on busy kitchen is using dried chiles and Best of all, Kwiatkowski’s team
days. Cooking so many meals, cilantro, he says MegaMex’s has eagerly embraced the prod-
let alone prepping the ingredi- TRES COCINAS™ Authentic Pep- ucts, recognizing both the work
ents for them, is a herculean feat, per Paste products have been they save and the high-quality fla-
especially at a time when kitchens one of the biggest time savers vor they provide.
around the country are struggling in his kitchen. In fact, the pep- “Once my team started using
with staffing. per pastes have been so helpful the TRES COCINAS™ Authentic

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 THE REAL DIFFERENCE BETWEEN
WHOLLY® AVOCADO AND WHOLE FRUIT?

TRY IT
YOURSELF.
REQUEST A
SAMPLE.

Our avocado is just like the fruit you cut, pit and scoop
minus all the cutting, pitting and scooping. And that
translates to some serious time and labor savings. If
you want the best part of the avocado without any of
©2022 MegaMex Foods, LLC

the work, give WHOLLY® Avocado a try. It’s 100% Hass

Avocado and always ready to go.

MEGAMEXFOODSERVICE.COM/BRAND/WHOLLY-AVOCADO/ • 1-817-509-0626
 Pepper Pastes, they thought they ity or quality. far more than that. The company
were great,” Kwiatkowski says. “We’re not taking away time aims to leverage the expertise
“They have so much flexibility. You and effort in making delicious of its partners in Mexico to be a
can use them as a base for a dress- dishes,” Mimlitsch says. “We’re Mexican solutions provider serv-
ing, seasoning, for sour cream, a just taking out the busy work so ing the entire foodservice industry.
marinade, a sauce, or a stew. And restaurants can focus on making “People are more educated
unlike other products, you don’t a dish their own. We’re remov- about food than ever before,”
have to worry about the pastes ing half an hour of prep work per Michaelis says. “Everything we do
breaking down when they are case of avocados, allowing restau- is grounded in authenticity, which
heated, meaning anyone can use rants to get credit for the recipe is so important to today’s con-
them anywhere on their menu.”
This is exactly the reason Mega-
Mex Foods developed its pep-
per pastes, Mimlitsch says. By tak-
ing some of the labor out of the
process, the products are able to
help kitchens nationwide embrace
food trends despite the challeng-
ing labor market.
“Global cuisine is an important
trend. Mexican flavors, in particu-
lar, are soaring in popularity, but
dried chile peppers are so labor
intensive to work with,” she says.
“This new product line allows
operators to serve Mexican flavors
that might have been difficult to
execute without spending hours
on prep. It makes these trends
more accessible, whether we’re
talking avocados or the addition

MEGAMEX FOODS, LLC

of Mexican spices to enhance fla-
vor profiles, so that keeping up
with consumer demand isn’t out of
reach for anyone.”
Similarly, MegaMex’s WHOLLY® rather than prepping the ingredi- sumers. Our structure allows us to
Avocado products are helping ent. Additionally, MegaMex’s avo- understand the American restau-
restaurants embrace the ever- cado products are able to provide rant landscape, as well as to draw
popular fruit in Mexican applica- restaurants with 100-percent avo- on the in-depth knowledge of our
tions and beyond without wasting cado, meaning restaurants aren’t Mexican partners. We can help
valuable employee time on pitting paying for pits and skin. The fruit restaurants figure out what their
and scooping. With five different is always at the ideal ripeness with diners are seeking while offer-
consistencies—hand-scooped, no risk of browning or spoiling, ing operators labor and time sav-
chunky, smooth, halves, and which reduces waste.” ings. We can help make these
diced—restaurants can find the Yet while MegaMex Foods global food trends work for any
perfect avocado for their needs offers restaurants high-quality restaurant concept, no matter the
without worrying about seasonal- products, Michaelis says it’s about challenges.” w

TO LEARN MORE, VISIT THE MEGAMEX FOODSERVICE

WEBSITE AT WWW.MEGAMEXFOODSERVICE.COM.

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