Trickle-Down Trends
The dashi stock is extremely versatile as well as pleasing to our palate. Something so simple as a barbecue/tomato-base sauce that adds umami flavors could become memorable. Also Parmesan cheese has umami, and what isn’t better with parm?
— Delia Champion
The Flying Biscuit Café
Organic, natural, and locally grown will increase in importance. Mini-dessert portions will gain popularity and help increase check average while helping customers indulge with moderation. Tried-and-true comfort food staples will continue to occupy center stage. Consumers and operators alike will embrace customization.
— Jim Villemaire
Schlotzsky’s Deli
The days of one-size-fits-all are long gone. Consumers want options: less salt, more flavor, extra ketchup, no ketchup, no carbs, more fiber, no gluten, no dairy, more convenience … . And they want variety—something that is not the same-old, same-old but is, at the same time, familiar.
— Nestle’ Professional Culinary Team
Indulgent comfort foods such as home-style mac-and-cheese entrée dishes, possibly with a protein incorporated. Increased opportunities for the guest to fine-tune or customize product offerings based on individual lifestyle motivations (i.e., health, weight loss, etc.) without sacrificing flavor.
— Jon Miller
El Pollo Loco
Fewer preservatives and cleaner ingredient decks.
— Hilliard Creath
Cinnabon
Slow-cooked foods; 2009 is going to be a trying year. Some taste of home and better times could be popular.
— Stan Dorsey
FOCUS Brands