ideas - datassential · breakfast dishes like pancakes and scones? 1 putting an egg on a pizza or...

FOODBYTESJANUARY 2018 | ISSUE 49 | YOUR FREE DATASSENTIAL TREND REPORT

IDEAS

100 IDEASWouldn’t it be great if we all had the budgets and time to take atruly comprehensive immersion tour around the world? We’d coverevery city and operator until we truly understood the trendlandscape. We would come up with thousands of ideas, filling upour product pipelines for the next 100 years.

Until that day arrives, Datassential’s TrendSpotting series is here tofill in the gap, covering hundreds of operators and thousands offlavors, ingredients, trends, dishes, and menu examples in the 70issues we release each year. Last year alone, Dine Around took youon immersion tours of cities like Las Vegas, San Francisco, andColumbus, OH, with special issues covering concepts in ski townsand college towns. In Creative Concepts we looked at everythingfrom eatertainment venues to retail categories like frozen foods, notto mention our most jam-packed issue ever – Creative Concepts:Technology & Robotics. In International Concepts and WorldBites we explored and tested dishes, ingredients, and conceptsfrom Nigeria, Israel, Belgium, Nepal, Jamaica, and beyond. And inTIPS and On the Menu we covered over 150 trends from across theMenu Adoption Cycle, from skyr and fish sauce to Andouillesausage and cotton candy.

And while we may not have room in this issue of FoodBytes for 100years’ worth of products and dishes, we can at least bring you 100different ideas. We scoured all 70 issues of TrendSpotting releasedlast year to bring you 100 thought-starters, menu inspirations,pieces of survey data, industry lessons, and flavor and ingredientexamples. Get out a pad of paper – this issue is sure to spark someideas that you can put into action in the year ahead.

And this is just the tip of the iceberg. Do you want to dive into theissues themselves? Do you want to have access to the entire backcatalog, encompassing thousands of articles, all searchable in ourSNAP! database?

If you want to start TrendSpotting, contact Datassential Business Development Manager Susan Cohen at 312-219-6428 or [email protected] and we’ll get your team started so you don’t miss a single issue released in 2018.

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A SMALL SAMPLE OF WHAT’S COMING IN 2018:Vacation TownsLouisvilleTorontoCPG PackagingFood Halls 2.0New Fine DiningCannabisBubble TeaCoffee RubsGochagaruOat MilkCast Iron SkilletsCollagenEgyptNew ZealandGlobal Bar ChainsPersian CuisineSouth Korean CuisineCentral Asian Cuisine

2DATASSENTIAL’S FOODBYTES: 2018 IDEAS ISSUE

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BREAKFAST

61% FREE SNACKSAT RETAIL STORES

OF CONSUMERS WANT

Amp up your morning dishes with some inspiration from A.M. cocktails. In On the Menu: Bloody Marys we featured dishes like the Mussels in Bloody Mary Broth from Philadelphia’s Whetstone Tavern and the Fried Egg Sandwich with bloody maryaioli at San Diego’s WichAddiction. How would you translate morning cocktails like mimosas and screwdrivers to breakfast dishes like pancakes and scones?

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Putting an egg on a pizza or burger is an easy way to turn it into a breakfast or brunch option, but also consider mashing up entire egg-based dishes with customer favorites. The Pizza Huevos Rancheros at Westies Gastropub in Columbus, OH, tops a flatbread with traditional huevosrancheros ingredients (On the Menu: Huevos Rancheros). From frittatas to shakshuka, how can you leverage these egg-based dishes in other formats?

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Operators were going in some adventurous directions with jerky last year. Atlanta’s Biltong Bar specializes in the South African jerky made from beef, ostrich, and elk, while Starbucks’ Seattle Roastery featured a Pepper Nitro Latte with a Jerky Twist (On the Menu: Non-traditional Jerky).

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SNACKS

Food has cachet, which is why coffee shops are showing up in sneaker stores and hospitals are opening up food halls. Think beyond traditional restaurants when it comes to opportunities – 61% of consumers told us they want to enjoy free snacks while shopping at department and discount stores (Creative Concepts: Retail Restaurants).

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Crunchy baked snacks are a winner with consumers –80% of consumers told us they want baked snacks, the top-scoring snacking trend, and many of them specifically requested more crunchy options when we asked them to create their ultimate snack. “It’s hard to find health foods that are crunchy,” said one. “Nuts and seeds add crisp and crunch,” said another, “which it has to have for me to purchase” (Creative Concepts: Retail Snacks).

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Over 60% of consumers are interested in loaded fries(On the Menu: Loaded Fries), but think beyond the traditional cheese or chili options and cross-utilize items already on the menu. Slapfish, the California-based seafood fast casual, tops its Chowder Fries with New England clam chowder and bacon. Both the fries and chowder are already on the menu – by combining them they create a premium option that fits the brand identity (Creative Concepts: Seafood Operators).

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Consumers are looking for functional foods these days, but the functions they desire may differ depending on the occasion or daypart. Breakfast foods, for instance, often feature functions like “wakes you up” or “keeps you full throughout the day.” Coffee Blenders’ line of cold brew coffee singles includes function-specific ingredients such as ginseng for cognition, while Sweet Earth’s plant-based options help you to “Get Focused!” and “defog your morning brain” (Creative Concepts: Retail Breakfast Foods).

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We’ve said it over and over again – foods on sticks score well with consumers. Take inspiration from the concepts where on-the-go food is a must-have –amusement parks. Our issue of Creative Concepts: Amusement Parks featured a wide range of options on sticks, including fried cheesecake, s’mores, mini baguettes, and mini cinnamon rolls, plus an entire stick-focused stand at Knott’s Berry Farm called Strictly-on-a-Stick. Meanwhile, sekuwa, or grilled meats on sticks common in Nepalese cuisine, scored in the 86th

percentile with consumers (World Bites: Nepalese Cuisine).

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Premium versions of classic comfort foods are the best of both worlds. Whitney’s Bar & Grille, in Oak Lawn, IL, upgrades corn dogs with its Kobe Mini Corn Dogs fried in duck fat and served with whole grain mustard aioli and sriracha chili sauce (On the Menu: Corn Dogs). What other state fair favorites could you upgrade? Funnel cakes? Lemon shake-ups? Caramel apples?

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Update a classic with on-trend healthy ingredients. The All Kail, Caesar Salad at Choices Café in Miami swaps romaine for kale and tops the whole thing with sprouted grain croutons (On the Menu: Sprouted Grains).

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Can you take one trending preparation and apply it to another dish? In March we covered elote, or Mexican-style street corn (On the Menu: Elote), which was being adapted for elote-style cauliflower and brussels sprouts, while Chicago’s Café Selmarie offers up a Beet CapreseSalad (On the Menu: Caprese).

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HEALTHY & PLANT FORWARD

To successfully reach meat-eaters who are looking to add more plant-based foods to their diet, you’ll have to make sure your veggie-forward options look at least as appealing as the steaks and burgers. Over-the-top crudité platters, like the board at Chicago’s Clever Rabbit (above), rival charcuterie boards in color and variety (TIPS: Crudité).

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When it comes to produce, imperfection is in. UgliesPotato Chips proudly call out that their chips are made from rejected potatoes (Creative Concepts: Retail Snacks), No Name Naturally Imperfect bags of fruit are showing up in the frozen food aisle (Creative Concepts: Frozen Foods), while Imperfect Produce is delivering “ugly produce” directly to consumers in markets across the country (TIPS: Next-level CSAs). The key? These companies call out that these options save their customers money – Uglies says it right on the front of the bag – and consumers repeatedly tell us that saving money and lower costs can get them over the purchasing hurdle.

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Surely one of the most Instagram-worthy dishes we covered in the last year was the Let Them Eat Cake dessert at Miami’s Barton G’s, topping a bust of Marie Antoinette with a massive cotton candy wig (On the Menu: Cotton Candy). It turns heads, so to speak, when it comes out of the kitchen.

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Adapt, adapt, adapt. When social media-driven trends like unicorn toast and charcoal ice cream started to trend, operators quickly adapted them in new dishes and products, from unicorn lattes to charcoal pizza crusts. Freakshakes have inspired everything from stacks of pancakes topped with whole popsicles to red velvet hot chocolate topped with rainbow whipped cream, edible glitter, and rainbow marshmallows (On the Menu: Hot Chocolate).

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INSTAGRAM-WORTHY


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Color is a key consideration for any dish or product in today’s social media-centric environment, but consider where the clean ingredients that give today’s foods their striking hues fall on Datassential’s Menu Adoption Cycle. You can leverage the “jet black food” trend by using activated charcoal, black garlic, black sesame, or ultra-dark black cocoa powder, and each ingredient will have a different target demographic and positioning. Or consider black rice, a naturally-black option that over 40% of consumers said they are likely to try at restaurants or retail (TIPS: Black Rice). For a burst of red, purple, or pink, try anything from Inception-level Jamaican sorrel (World Bites: Jamaican Cuisine) to Proliferation-level beets (On the Menu: Beets).

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FBGLOBAL IDEAS

THE MENU

Philadelphia’s Federal Donuts uses Baharat mix to season its signature donuts, calling it “Turkish pumpkin spice” (On the Menu: Pumpkin Spice). Go global by seeking out a different cuisine’s version of a flavor, spice, sauce, or dish – try some Google “Mad Libs” by mixing up a cuisine (French, Swedish, Argentinian) and a trend or dish (sriracha, pizza, mayonnaise).

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While chefs may know that furikake can add crunch to veggies or that a sprinkle of za’atar is a flavorful topping for labneh, consumers may need a nudge when it comes to how to use unfamiliar spices and flavors. One consumer told us they’d like to see easy-to-open packets of Calabrian chili pepper that could be sprinkled “on top of yogurt, cottage cheese, or vegetables” or incorporated into salads or soups (TIPS: Calabrian Pepper).

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Sichuan peppercorn’s (above) unique numbing, tingling sensation completely transforms a dish and creates amemorable dining experience. Younger consumers, in particular, were interested in the flavor – one-third of consumers under 34 said they were interested in trying it. Try it in the legendary Chongqing chicken, made with chicken and an almost comical amount of Sichuan and dried chili peppers – it has been called the “Nashville hot chicken of China” (World Bites: Sichuan Cuisine).

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There’s no law that says everything on a menu has to be edible. Customers at the UK’s Meat Liquor can purchase a photobooth token from their server (if management likes the photo they’ll even buy it from the customer), while Bill’s Restaurants feature retail catalogs at each table – customers can add items directly to their bill and have them packed up with their doggy bogs (International Concepts: New UK Chains). What else could you sell on the menu? A visit to the kitchen? A donation to a non-profit?

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Venezuelan empanadas, made with corn flour and filled with ingredients like chicken, beef, and even shark, were the highest-scoring item we tested in World Bites last year, scoring in the 91st percentile of all of the dishes we have ever tested for the publication. Blue Bonnet Café, in Texas, turns them into a dessert option by filling them with cheesecake (World Bites: Venezuelan Cuisine).

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Why are only drinks offered in small, medium, and large? Australia’s Mad Mex chain offers a variety of burrito sizes for various appetites, from a massive 1 kg. burrito to SNACKitos for between-meal noshing, or combine a few to create a full entrée (International Concepts: Mexican Chains).

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How do you wow customers with a simple, unadorned strawberry or melon? Compressed fruit uses vacuum-sealing to create an intense flavor and dense texture; it’s on few menus today, but 40% of consumers want to try it (On the Menu: Compressed Fruit).

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NEXT-LEVEL

Honey is consumers’ fourth most-loved flavor according to Datassential FLAVOR. How do you take it to the next level? Try honeycomb, which has a chewy, crunchy texture that can upgrade yogurt, cheese plates, biscuits, or ice cream (On the Menu: Honeycomb).

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Have you tried dry-frying? This Sichuan technique fries meats or vegetables in oil for surprisingly long periods of time, drying out the exterior and concentrating flavor, before the food is stir-fried with flavorful ingredients that re-absorb into the dry surface. The result is simultaneously juicy, crispy, and full of flavor (World Bites: Sichuan Cuisine).

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Can mashups be authentic? In Nepal, the crispy-yet-puffy sel roti is described as a “cross between a doughnut and a bagel” (World Bites: Nepalese Cuisine). In many countries, cuisines combined due to political or geographic factors, immigration, and/or the influence of surrounding countries. Consider Peruvian Chifacuisine (On the Menu: Peruvian Cuisine), which combines Chinese and Peruvian influences in dishes like Peruvian fried rice and lomo saltado. Can you think of any more mashup cuisines? Hint: Banh mi.

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TECHNOLOGYWhile your new tech initiative may be benefitting you by cutting labor costs or making it easier to track sales, your customers who are interacting with the kiosks or robots want to know how it benefits them. Chicago’s Eastman Egg Company offers up an ordering app that automatically sends a message to the restaurant when the customer is nearby –customers walk in, pick up the order that is waiting for them, and are on their way to work. Customers don’t have to guess what time their train will arrive, they can be in and out in under a minute so breakfast is an option on even the busiest mornings, and the food is fresh and hot (Creative Concepts: Breakfast).

31Do you have a comprehensive consumer-facing tech strategy for the future? Whether you embrace technologies themselves or your customers order and interact with your product through third-party technologies, technology will affect how consumers experience your brand in one way or another. Consider that even some of the most futuristic-seeming technologies are already in action – cashier-less, robot-manned cafes, shops, and bars; 3D printers printing easy-to-swallow foods at hospitals; driverless delivery vehicles on the streets and drones in the air; and artificial intelligence teaching itself how to develop new products (Creative Concepts: Technology & Robotics).

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Some operators are working directly with the growing number of tech-based delivery services to make certain their customers have a great experience and to stand out from the competition (a must when customers may be deciding from a list of 20 pizza places on their screen). France’s Big Fernand, a chain that specializes in premium hamburgers, partnered with UberEATS to create a special Hubert Burger LTO with two types of premium cheese, candied tomatoes, and fried onions, only available through the app (International Concepts: Burger Chains).

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More affordable than truffles and with a longer shelf-life than caviar, bottarga could be the premium seafood option you didn’t even know you needed. This cured roe can be sliced thinly or grated for a rich flavor over pasta, pizza, or salad (On the Menu: Bottarga).

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Mix and match meat and seafood preparations to create something new. Boston’s Temazcal Tequila serves Scallops Al Pastor, taking inspiration from the traditional pork dish (On the Menu: Al Pastor). Can you create a new type of pastrami using a non-traditional protein? What about katsu?

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Creating dishes where meat is a supporting player as opposed to the main attraction isn’t a new idea – it was a necessity in many countries and eras when meat was expensive and scarce. Consider Irish colcannon, a dish made of mashed potatoes, kale or cabbage, milk or cream, butter, and only sometimes a little ham or bacon for flavor (World Bites: Irish Cuisine).

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MEAT AND SEAFOODIf you are looking for inspiration on a particular category, go to the source. Looking for red meat ideas? Try proudly carnivorous countries like Argentina. Do you need more vegetarian or plant-based inspiration? India has the world’s largest population of vegetarians. Looking for seafood concepts? Even burger and pizza chains in many Asian countries are seafood-centric – the Seafood Symphony is the signature pizza at Pizza Hut locations in Singapore, while Wendy’s locations in Japan feature seafood pastas and shrimp burgers and salads (International Concepts: Seafood).

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Empower individual teams to make locally-relevant decisions. Concepts like The Kati Roll Company challenge employees to create new menu items based on the location and local flavors, which are featured as Staff Rolls (Creative Concepts: Single-focused Operators), while every Tender Greens location has a chef that oversees that location’s menu (On the Menu: November 2017). It keeps the menu fresh, gives consumers that all-important “small and local” feeling, and keeps the staff feeling engaged and valued.

35Consumers say that seasonality is the most important factor in an LTO. A number of concepts are going above and beyond, introducing hyper-specific “early spring” or “late summer” menus, or selling limited-quantity seafood or produce varieties for a week or two when they are in season. Other operators are seeking out seasonal produce options that consumers may be less familiar with – last year Le Pain Quotidien introduced a Dragon Fruit Smoothie Bowl as part of its summer menu, just as dragon fruit season began (On the Menu: July 2017).

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BEVERAGESWhile it’s on few menus and it’s new to most consumers, over a third were interested in cascara, the skin and pulp of the coffee cherry used to make tea (On the Menu: Cascara). Starbucks was an early adopter – what can you do?

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Look for ways to repurpose kitchen prep methods for the bar menu. At Quiessence at the Farm in Phoenix, the “Barrel Aged” AZ Negroni features gin that is infused in-house using the sous vide method (On the Menu: Sous Vide). From salt-curing to charring to house-ground ingredients, which prep methods can you adapt in cocktails?

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SAFE EXPERIMENTATIONSafe experimentation is the key to creating unique concepts that are still approachable for a wide range of consumers – something new that is rooted in the familiar. Consumers rate appetizer combos highly, so use them as an opportunity to let customers enjoy a tried-and-true favorite and something brand new. A hummus trio might offer up a traditional chickpea version, a next-level roasted red pepper version, and a bright and unique roasted beet-based variety (On the Menu: Alternative Hummus).

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While bold, in-your-face flavors get a lot of attention, keep in mind that some consumers prefer milder flavors and ingredients. Nearly one-third of consumers are interested in low-acid coffee (On the Menu: Low-acid Coffee), though it appears on few menus today, and Starbucks recently introduced its lighter Blonde Espresso.

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While we recommend pairing lesser-known ingredients and flavors with foods that consumers already know and love – the essence of safe experimentation – some next-level ingredients have that same concept built right in. Consider green garlic, or young garlic that is harvested before the bulbs form (TIPS: Green Garlic). Considering that garlic is consumers’ second most-loved flavor according to our FLAVOR database, options like green garlic and garlic scapes could be an easier sell. What other well-known ingredients and foods have unique varieties or variants that could resonate with consumers?

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Think beyond traditional spices and fruits when creating syrups and bitters. Black’s Bar & Kitchen in Bethesda, MD, uses butternut squash syrup in its Sweet Georgia Butternut Margarita (TIPS: Butternut Squash). Could you make a mushroom, tomato, or bacon syrup for use in cocktails?

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Two-thirds of consumers told us they like the idea of flavor scales or ranges on bar menus, like the scales at New York’s Pouring Ribbons which rank the drinks from “refreshing” to “spirituous” and “comforting” to “adventurous” (Creative Concepts: Cocktail Bars). Go beyond simple lists of ingredients or, on wine menus, years and appellations – your guests will thank you.

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Major restaurant chains around the world frequently feature favorite regional flavors in tried-and-true dishes like burgers and pizza – a great source of inspiration for safe experimentation on U.S. menus. Honest Burger’s Roast Burger (below) takes inspiration from the classic British Sunday roast, here made with smoked bacon, cheesy leeks, horseradish cream, rosemary roasties, Savoy cabbage, all topped with bacon gravy. While these flavors are familiar to UK consumers, the tried-and-true burger format could make a flavor profile that is new to most U.S. consumers a more approachable option (International Concepts: New UK Chains).

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KHACHAPURI Featured in On the Menu: Khachapuri, 45% of U.S. consumers said they want to try this Georgian (as in the country, not the state) cheese bread.

MONTMORILLONITE CLAYAt Juice Served Here in L.A., the Charcoal Lemonade also features alkaline water, sugar cane juice, lemonade, and montmorillonite clay (also called bentonite), said to have healing properties (On the Menu: Activated Charcoal).

TSOKOLATEJeepney Gastropub in New York serves Cascarone, a dish of glutinous rice balls filled with banana, ube, and tsokolate, sometimes called Filipino hot chocolate (On the Menu: Ube).

HILBE An Ethiopian/Yemeni condiment that combines zhug with fenugreek paste to serve with soup or bread (On the Menu: Zhug).

SACHA INCHISometimes referred to as the “Inca peanut,” sacha inchi is a Peruvian superfood that can be added to drinks, smoothies, salads, or snack mixes – 40% of consumers want to try it (On the Menu: Sacha Inchi).

SSAMJANGBacon Bros. Public House in Greenville, SC, serves its Pork Belly Bulgogi with kimchi, benne seed, and ssamjang, a spicy Korean paste or dipping sauce that is both nutty and salty (On the Menu: Benne Seeds).

TOSAZUAt Miyabi Uni, a California restaurant that specializes in uni, the Uni & Quail Egg dish is served with tobiko, chives, and tosazu, or bonito-flavored vinegar (Creative Concepts: Single-focus Operators).

INAMONAĀina, a modern Hawaiian concept in San Francisco, serves its poke with inamona, a Hawaiian seasoning made with kakui nut and salt (Creative Concepts: New-wave Hawaiian).

SAMSAThe core menu item at Tabassum, a Seattle food truck that focuses on Uzbek cuisine, is samsa, a type of hand pie eaten as a street food throughout Uzbekistan (Creative Concepts: Single-focus Operators).

EGUSI Mr. Bigg’s, a QSR in Nigeria, features a number of Nigerian specialties on the menu, including egusi, a ground melon seed soup (International Concepts: Nigeria).

CHANCACALa Quincha, a café chain in Chile, specializes in traditional Chilean fare like sopaipillas stuffed with pumpkin and topped with chancaca, a type of sweet sugarcane sauce (International Concepts: Chile).

RUISFILEHAMPURILAINENSurely a contender for one of the longest words ever included in an issue of TrendSpotting, this mouthful is simply a fish sandwich on dark rye bread found at Hesburger in Finland (International Concepts: Burgers).

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Arby’s not only brought back its Venison Sandwich for one day last year, but it took its game game a step further with the Elk Sandwich, which debuted at three locations (On the Menu: October 2017).

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EARLY ADOPTERS

Though it was only available in New York, Shake Shack was one of the first major chains to use eel outside of sushi with its Smoked Eel Burger (On the Menu: September 2017).

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Hard Rock Café is never afraid to incorporate some Inception-level ingredients in its annual World Burger Tour promotion. Last year’s Seminole Cattlemen Burger, inspired by the state of Florida, included “swamp cabbage,” or bacon-infused hearts of palm, and tupelo-breaded gator tail (On the Menu: June 2017).

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On-site segments may be more willing to embrace Inception-level trends than you think, particularly if they help solve the segment’s unique challenges. In the past, senior living centers have told us they could consider menuing savory teas because they are flavorful and easy-to-swallow, while last year a K-12 operator told us they are exploring using sorghum in a middle school as part of an “Ancient Grains” educational program (TIPS: Sorghum).

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From skillets to fry baskets, operators have been using kitchen equipment to serve up dishes in unique ways. Boston-based Little Donkey serves a chocolate chip cookie dough dessert on a cake beater with a side of milk foam topped with cocoa nibs and fleur de sel (On the Menu: Cookie Dough).

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New York’s Drunken Dumpling turns a single soup dumpling into a full entrée with the massive XL XLB (above). Or, take it the next level and supersize a traditional entrée to turn it into a shareable option – nearly three-quarters of U.S. consumers want to try the giant Slice Burger, a sliceable, shareable burger from Israel’s Burgeranch chain (International Concepts: Israel).

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Look for easy ways to engage customers with your dish or product without adding a lot of difficult or time-consuming work for servers. Chicago’s Siena Tavern features a simple take on the tableside preparation – a jar of carbonara ingredients is presented to the table before the server shakes it up and serves it, with the entire presentation taking about a minute (TIPS: Food in Jars).

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Nostalgia is in – just look at the number of, “Only a ‘90s kid will remember…” lists flooding social media. Kellogg’s NYC, a cereal café from the breakfast brand, recreated the nostalgic appeal of cereal by having guests pick up their orders from cubbies, evoking the pantry or cabinet of their youth, and including a “prize” with each order, from a glass of wine to Hamilton tickets. From color-your-own menus to nostalgic foods (think Dunkaroos, Gushers, and Lunchables), how can you transform these childhood favorites now that this generation has grown up?

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EXPERIENCE & PRESENTATION


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There are still plenty of simple, approachable sauces from global cuisines that can inspire products and menu ideas, whether it’s the Argentinian parsley-based chimichurri or the recently-trending Levantine toum garlic sauce. Or consider guasacaca, the Venezuelan sauce or dip that combines avocado, vinegar or lime juice, garlic, peppers, onions, cilantro, and parsley – think of it as “guacamole sauce.” According to World Bites: Venezuelan Cuisine, 45% of consumers said they would be likely to purchase it from a grocery store or restaurant.

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ROSE WATER

Rose mojito with rose water, sparkling rosé, and Lillet Rose

____________ACE HOTEL

Dine Around: New Orleans

All Roads Lead to County Wicklowcocktail with poitin, pear liqueur,

and rose water____________

DORRANCE KITCHEN

World Bites: Ireland

Friendly Hips Cocktail with genever, rose hips, and rose

water____________

ALEMBICCreative Concepts: Cocktail Bars

BLACK GARLIC

Buttermilk fried chicken with black garlic-miso aioli

____________RED’S TABLE

On the Menu: Black Garlic

Green garlic veloute with confit purple potatoes and black garlic

____________DANIEL

TIPS: Green Garlic

Vegetarian ramen with mushroom miso broth, maitake mushrooms,

bean sprouts, and black garlic____________

HIGH FIVE RAMENTIPS: Maitake

WHEY Cacio Whey Pepe with ricotta whey and four peppercorn blend

____________MONTEVERDE

On the Menu: Cacio e Pepe

Whey-braised carrots with thyme and toasted pecans

____________BACHELOR FARMER

TIPS: Pecans

Ips Protein Chips made with whey protein

____________IPS CHIPS

Creative Concepts: Retail Snacks

SEEDSHousemade whole seed tahini made with un-hulled Ethiopian

sesame seeds____________SEED + MILLTIPS: Tahini

Go Raw Sprouted Watermelon Seeds

____________GO RAW

Creative Concepts: Retail Snacks

Baby kale salad with golden beets and pumpkin seeds

____________SHAYA

Dine Around: New Orleans

LABNEH Fresh seasonal fruit with labneh kefir cheese and honey

____________BRYANT PARK GRILL

TIPS: Kefir

Kookoo Persian omelet with crab and muhummara labneh

____________GARFISH

International Concepts: Seafood

Family-style rabbit feast with tahini, labneh, flaky bread,

greens, and pickles____________

KISMETTIPS: Tahini

PERSIMMONPumpkin pound cake with earl

grey gelato and persimmon compote

____________PAZZO RISTORANTE

On the Menu: Persimmons

Sea buckthorn and persimmon bowl with whipped macadamia nut

milk and amaranth____________

ABCVTIPS: Sea Buckthorn

Joy Ride cocktail with persimmon syrup, house tonic, Aperol, gin, C02, and Szechuan peppercorn.

____________THE GIN JOINT

Creative Concepts: Cocktail Bars

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PUT OUR 2018 FLAVOR TRENDS INTO ACTIONIn last month’s issue of FoodBytes, Datassential introduced you to the flavors and ingredients that should be on your radar in 2018 and beyond. Some operators are getting a head start – take inspiration from these trends in action featured in last year’s TrendSpotting series:

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DINE AROUND: PLATE INSPIRATION

“All of the Scoops” at MilkjamDine Around:

Minneapolis/St. Paul

Apple mousse plated on guest’s hand at Travail concept

Dine Around: Minneapolis/St. Paul

Fiery Chocolate Tart at Morimoto

Dine Around: Las Vegas

Foragers Wild Tisane at Lazy Bear

Dine Around: San Francisco

“Lick the Bowl” at Eden HillDine Around:

Seattle

Sugar Cookie Flower Bouquets at Baking You Crazy

Dine Around: Capitol/Saratoga Region

Cacao Cheese Dessert at Plant Food + WineDine Around:

Miami

Happily Ever After cocktail at Bitter & Twisted

Dine Around: Phoenix

Branding Iron Sweet Onion Rings at Snake River Grill

Dine Around: Ski Towns

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The Owner’s WifeDine Around: Indianapolis

TullibeeDine Around:


Bar TakitoDine Around:

Chicago (Foodscape Edition)

Lineage BrewingDine Around:

Columbus

LiveryDine Around: Indianapolis

AlterDine Around:

Miami

LaderaDine Around:

Phoenix

St. Roch MarketDine Around: New Orleans

MerilDine Around: New Orleans

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2017

TRENDSPOTTING

INDEX


Year in Trends

Fancy Food Show

FOODBYTES

FLAVOR Healthcare

Foodservice @Home

Sandwiches

Meal Kits LTO Success

Foodscape Seafood

Lodging & Recreation

2018Trends

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Las Vegas

DINE AROUND

San Francisco Indianapolis

SeattleNY Capitol/

Saratoga Region

Miami College Towns

Phoenix Columbus

New Orleans

Ski Towns

Cocktail Bars

Breakfast

CREATIVE CONCEPTS

Retail Restaurants

Single-focus Operators

Retail Snacks

Eatertainment

Amusement Parks

Seafood

Retail Frozen Food

Hawaii 2.0

Technology & Robotics

Retail Breakfast

TIPS

Meat Substitutes ● Sorghum ●

Mead ● Maitake ● Mole ●

Lemongrass ● Andouille

Sausage ● Blue Cheese

Black Rice ● Sea Buckthorn ●

Vending 2.0 ● Kolsch ● Food in

Jars ● Calabrian Chili Pepper ●

Pecan ● Enhanced Water

Aquavit ● Kefir ● Pozole ●

Crudité ● Seaweed ● Tahini ●

Mexican Cheeses ● Salmon

CSAs ● Green Garlic ●

Microgreens ● Kumquats ●

Okra ● Apple Cider Vinegar ●

Butternut Squash ● Radishes


ON THE MENUFB

Nigeria UK

INTERNATIONAL CONCEPTS

Vietnam Burgers

Chile Frozen Desserts

Casual Chains Sweden

Detroit-style Pizza ●

Khachapuri ● Smoothie

Bowls ● Falafel ●

Bloody Marys ● Pickles

Charcoal ● Lao Cuisine ●

Monkey Bread ● Beets ●

Huevos Rancheros ●

Real Butter

Sprouted Grains ●

Cascara ● Dust ● Elote

● Loaded Fries ● Dill

Ube ● Peruvian Cuisine

● Acai ● Za’atar ●

Eggplant ●

Pumpkin Spice

Zhug ● Sacha Inchi ●

Saffron ● Cookie Dough

● Jerk ● Bagels

Fish Sauce ● Radlers ●

Compressed Fruit ●

Catfish ● Margherita ●

Cotton Candy

Honeycomb ● Plantains

● Non-traditional Jerky

● BBQ Sauce ● Dosas ●

Corn Dogs

Cereal Milk ● Malt ●

Wedge Salad ●

Alternative Hummus ●

Lychee ● Tzatziki

Benne Seeds ●

Sous Vide ● Brown

Butter ● English

Muffins ● Egg Rolls ●

Salt & Vinegar

Earl Grey Flavor ● Soup

Dumplings ● Bottarga ●

Demerara Sugar ●

Scones ● Everything

Bagel Flavor

Low-acid Coffee ●

Muesli ● Escabeche ●

Johnnycakes ● Fattoush

● Calzones

Hot Cocoa ● Black

Garlic ● Persimmon ●

Al Pastor ● Cacio e

Pepe ● Caesar Salad

Seafood

Israel

Belgium

Tacos/Mexican

Sichuan Poland

WORLD BITES

Ireland Nepal

Venezuela

Jamaica

If you subscribed to the full TrendSpotting series in 2017, you are an expert in all of these trends.

Don’t want to miss out in 2018? Contact Datassential Business Development Manager Susan Cohen at 312-219-6428 or [email protected]

and have all 70 reports in your inbox and searchable in SNAP!


Learn the ABCs of Generation Y with Datassential’s

Millennial Keynote

SNAP! Keynote Reports are priced at

$6,500 per topic.

Buy all four generational

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The first in a series of four in-depth demographic reports, Datassential’s Millennial Keynote examines what this generation thinks, feels, and does regarding everything food-related. Over 3,500 consumers, including more than 1,000 Millennials, weigh in on their eating habits and wants. Plus, we tapped our FLAVOR database to pull the most-loved ingredients and analyzed our SCORES ratings to find highest-rated menu introductions. You’ll learn from the experts about…

Finances, Media, & TechnologyShed light on how Millennials think about spending money on food and whether they budget. Learn where this generation gets their food-related information and what food apps they use.

Retail BehaviorDetermine where Millennials buy groceries and why, if they shop with a list, how frequently they browse specific departments, and their use of online grocery ordering and delivery.

Away-From-Home & At-Home EatingUncover the where, what, when, why, and with whom of Millennials’ experiences dining out. Understand how this generation cooks at home and the prep methods they use, including a detailed look at their last at-home meal.

Dietary HabitsTake a detailed look at the diets Millennials are following, what allergens they avoid, and what foods they are trying to increase or decrease in their diet.

Millennials vs. the General PopulationData is indexed against the general population to understand not only what Millennials say, but how that differs from or is similar to the population overall.

Detailed Look at Millennial Sub-GroupsDiscover how growing differences between Millennials are shaping their perceptions of food with analysis of differences by gender, race, income, employment, education, family structure, political views, fitness level, and more.

Datassential serves up well-done insights in the

Meat & Poultry Keynote

MenuTrends Keynote

Reports are priced at

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P : 312-655-0594 E : [email protected]

The Meat & Poultry Keynote combines the opinions andbehaviors of over 1,000 consumers and hundreds ofrestaurant, onsite, and retail operators with insights fromDatassential’s cutting edge SNAP! suite which includesmenu tracking databases MenuTrends and INSIDER andconsumer sentiment trackers SCORES and FLAVOR.

Dive into the meat and poultry landscape in both retail andfoodservice, uncovering consumer and operator habits,perceptions, and preferences regarding meat and poultryvarieties. You’ll learn more about…

Restaurant MenusFollow meat & poultry growth over the past decade by restaurantsegment and menu part and take a closer look at the flavors thatare paired with each species. Also, take a closer look at what meat& poultry varieties test the best in LTOs.

Meat & Poultry AttitudesLearn how meat & poultry fit into consumers’ lifestyles;understand important purchase criteria and motivators; discoverwhich supermarket areas consumers visit when shopping for meatand poultry; uncover which varieties and cuts consumers knowand love.

Meat & Poultry ConsumptionExplore insights into consumption recency, frequency, and lastmeat or poultry occasion; Discover changes in consumption overthe past year, consumption drivers and barriers, and otherattitudes, trends, and tastes that Keynotes always cover.

Operator PerspectivesUnderstand what foodservice operators buy and why, learn whichmeat & poultry attributes are most important, pinpointoperational challenges, and discover what changes are plannedfor meat & poultry menuing.

Perceptions on Hot IssuesUnderstand what consumers and operators know about hot-button farming terms and food safety issues and how it affectstheir meat & poultry purchasing. Also, learn more about whatconsumers and operators think about meat & poultry alternativesfrom tofu and tempeh to lab-grown meat.

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