Culinology - September 2020 - 8

E M E RGI NG trends

Menu innovation amid the pandemic

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Culinolog y | SEPTEMBER 2020

Heaping plates of nachos and pitchers of beer may be among the
casualties of the coronavirus pandemic as consumers shy away from
sharing appetizers and beverages at restaurants. Family-style meals
and buffet spreads? Forget about it.
Foodservice operators are rethinking menus in an environment
altered by reduced socializing and spending, panelists said during a
webinar hosted by the National Restaurant Association. Safety and
value will be key for driving on-premise sales throughout the pandemic
and resulting economic downturn.
"We are entering the golden age of single-serve," said Nancy Kruse,
president of The Kruse Co., Atlanta. Consumers, craving control and
comfort, will be drawn to wellness cues, including seasonal, fresh,
locally grown and made to order, as well as gussied-up takes on
familiar favorites, she said.
"We are at this moment engorging ourselves on tons of comfort
food, pizzas and pastas," she said. "Make it a little special so it clearly
outstrips what your consumers are doing for themselves at home."
"People will be looking to control their spending, but remember that
the dine-in occasion is now competing with the at-home occasion,"
said Donna Hood Crecca, principal at Technomic, Inc., Chicago. "I
think operators will be challenged to deliver that value from a price
perspective but also start getting back to that wow factor because
part of the value is 'I can't get this experience at home.'"
Similarly, restaurants serving expertly prepared global foods and
flavors provide a special experience to consumers, particularly during
a period of significantly limited international travel. Trending regional
cuisines include Filipino, Indonesian and Turkish, said Lizzy Freier,
senior research manager at Technomic.
"The way we've seen a lot of operators innovate with regard
to global offerings has been with add-ons - things like sauces,
condiments," Ms. Freier said. "Add-ons are really great for operators
right now because they create that revenue for incremental sales ...
and it's a less expensive option than offering a completely new dish."
An Italian revival is underway, Ms. Freier said, citing classic dishes
and flavors incorporated in new ways on menus. Examples include
cacio e pepe expanding beyond pasta and plant-based Bolognese.
A deeper exploration of Mexican cuisine is inspiring menu
development, Ms. Kruse said, pointing to tajin, a chili-lime seasoning
and tortas, which are sandwiches typically featuring a fluffy bun
topped with a variety of ingredients.
Creative twists on schnitzel, which Ms. Kruse dubbed "Middle
Eastern soul food," and Asian desserts also are exploding in
popularity, she added.
"It's a tiny category, but we're going to see more activity around
better [animal] meats and more sustainable meats because Americans
are meat eaters, and they want us to give them an excuse to consume
what they really want to consume anyway," Ms. Kruse said.
Top to bottom: Tajin-spiced dish, Mexican tortas, Schnitzel
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