FRESH STEP FORWARD

FEBRUARY 2015
FoodBytes
FRESH STEP FORWARD
SPRING/SUMMER FLAVOR PREVIEW
A TOPICAL TREND REPORT FROM
:
FEBRUARY 2015
FoodBytes
Marinated Beets and Burrata with pickled strawberry, local Sausalito Springs watercress,
and beet meringue from RN 74 in San Francisco, CA.
LOOKING AHEAD: SPRING/ SUMMER TRENDSPOTTING
What are the trends you should be looking for on this year’s spring and summer restaurant menus? With the wide variety
of fruits and vegetables that peak in flavor and availability in the warm seasons, it probably comes as no surprise that
freshness will continue to reign supreme on menus in the months ahead. According to Datassential’s MenuTrends INSIDER,
which tracks new menu items and LTOs at major chains, the descriptor “fresh” appeared twice as often on spring and
summer menus compared with the rest of the year.
In this month’s FoodBytes report, we showcase warm-weather food trends from past seasons, take a look at perennial
spring/summer favorites, and forecast what’s on tap for the months ahead – including a handful of on-trend, fleeting
ingredients that are only available for short periods of time – nature’s LTOs, if you will – including morel mushrooms, white
asparagus, ramps, and fiddlehead ferns. We also highlight how seasonal fruits are used in a spring and summer menu
mainstay – iced beverages. Whether it’s light, low-alcohol cocktails, lychee-flavored ice teas, or premium iced coffee,
there’s no doubt that the cool beverage trend heats up as the temperature rises.
And we continue to follow another warm-weather appetizer trend as it moves through the Menu Adoption Cycle – raw
protein preparations. We look at dishes such as ceviche, tartare, carpaccio, and crudo. In fact, crudo, the Italian word for
“raw,” appears on 233% more menus than it did four years ago, according to Datassential’s MenuTrends. And finally, we
dive deep into our growing series of MenuTrends Keynote Reports – launched last year – to find actionable, season-specific
ingredients for top menu categories such as dessert, pizza, and sandwiches.
As always, Datassential’s complete line of TrendSpotting Reports keep you ahead of the game, painting a complete picture
of today’s trend landscape.
Pictured on cover: Seasonal Vegetarian Salad at Melisse Restaurant in Los Angeles, CA.
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FRESH INNOVATION
A look at how various operators create innovative dishes with some of
the spring and summer’s most elusive, next-level ingredients.
FEBRUARY 2015
FoodBytes
The morel mushroom can be foraged
during a brief window of time between
April and May. Morels are often simply
sautéed, pan-fried, or stuffed. The Duo of
Squab at left, from Restaurant Daniel in
NYC, features a roasted squab breast
with foie gras-stuffed morels and glazed
legs with English peas and tarragon jus.
MOREL
MUSHROOMS
Another spring specialty with a small
window of availability, white asparagus,
is achieved by growing stalks completely
submerged in dirt, away from sunlight.
This produces a milder asparagus flavor,
which is often shaved into salads, like the
white asparagus and lobster salad from
Talavera in Scottsdale, AZ, at left.
WHITE
ASPARAGUS
RAMPS
Ramps, or wild leeks, can be difficult to
find – the fleeting ingredient can typically
be found only for a few weeks from April
to May. Ramps’ flavor profile combines
garlic and onion with a fresher, grassier
taste. They are often pickled for future
use. Here, 42 Grams in Chicago pairs
ramps with spring onion and yolk.
FIDDLEHEADS
Fiddleheads, the coiled tips of ferns, are
typically foraged in early spring. The
fleeting fiddlehead tastes vaguely of
asparagus, and should be cooked prior to
consuming to prevent illness. Here,
Boston’s Harvest Restaurant pairs fresh
fiddleheads with spring garlic in their
Maine Farms Hanger Steak dish.
SUMMER GRILLING
Grilling isn’t just for meat – grilled vegetables
and fruits amp up these warm-weather flavors.
In fact, terms like “wood grilled” and “fire
griled” have each increased 10% on menus in
the past four years, according to Datassential’s
MenuTrends. At the far left: Grilled beets,
pimenton cheese, and herbs from ABC Cocina in
NYC. At left: Grilled Watermelon Wedge Salad
with goat cheese from Longhorn Steakhouse.
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IN SEASON: FRUIT
FEBRUARY 2015
A variety of colorful fruits peak in freshness during the spring and summer.
Strawberries, apricots, and lychee are among the fruits peaking in the springtime,
with summer berries and the other fruits below shining brightest in the summer.
FoodBytes
STRAWBERRIES
APRICOT
LYCHEE
PEACHES
AVOCADO
MANGO
WATERMELON
MANDARINS
MELON
CHERRIES
Between the Fireflies, Nico,
San Francisco, CA
Iced Tea, California Pizza Kitchen,
Los Angeles, CA (HQ)
BERRIES
FIGS
Coconut Iced Coffee, Bruegger’s
Bagels, Burling, VT (HQ)
ICED SUMMER BEVERAGES: LIGHT & REFRESHING
As temperatures rise, so does the iced beverage trend. Last season, the country’s top chains added nearly 70 iced
beverages as spring and summer LTOs and permanent menu items, according to Datassential’s INSIDER.
Low-proof cocktails or “no-proof” mocktails are often marketed as a light beverage option in the warm seasons. The
NY Daily News called these cocktails “perfect for summer” for consumers who want to “shy away from being bogged
down by heavy hooch, but want something more satisfying than lemonade or beer.” These cocktails are often made
with low-proof alcohols such as vermouth, amaro, sherry, and Aperol, and paired with fresh fruit juices, club soda, or
house-brewed coffees and teas. Katsuya in Los Angeles, takes advantage of seasonal fruit with the Fresh Thyme Bellini,
made with white peach puree, Prosecco, and peach bitters.
Iced teas are an on-trend beverage vehicle for operators looking to showcase summer fruit flavors. Last season,
operators released LTOs like the Blackberry Blues Iced Tea (Original Roadhouse Grill) and Gold Peak Passion Fruit
Mango Iced Tea (Marie Callendar’s). Lychee, a fruit in the Inception stage of Datassential’s Menu Adoption Cycle, is just
starting to appear as a flavoring for iced teas and cocktails.
Iced coffee has increased nearly 10% over the past four years on U.S. menus, according to MenuTrends. An increasing
number of menus have been marketing “premium iced coffee,” while “cold-brewed” coffee has increased 43% in the
last year alone. And many operators are experimenting with tropical or indulgent iced coffee flavors like coconut or
raspberry truffle, or going global with options like sweeter Thai Iced Coffee.
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SUMMER CITRUS
FEBRUARY 2015
FoodBytes
While many varieties of citrus peak in the cool
winter season, a few are actually best during the
spring and summer. With bright acids that “cook”
proteins, citrus is especially important for raw
protein preparations such as those to the right.
WHITE GRAPEFRUIT
A grapefruit variety with
a pale yellow exterior;
slightly more bitter than
red grapefruit.
KEY LIME
Thin-skinned limes with
a tart, bitter flavor; used
in everything from pies
to cocktails.
Beef Tartare (Yukhoe) from
Gaonnuri in NYC.
GOLDEN NUGGET
MANDARINS
Small, seedless oranges
found from March
through May.
FRESH HERBS
BASIL
Leafy herb of the mint
family, available year
round with peak
harvest in summer.
MINT
Herb with minty flavor
and aroma, used in teas,
syrups, and desserts.
CHIVE
A cousin of leeks and
garlic, with a subtle
onion flavor.
CHERVIL
An herb similar to
parsley, but with milder,
more delicate leaves.
Tuna Crudo with grilled pineapple,
jalapeno, and grapefruit from David
Burke Fishtail in NYC.
COOLING IT DOWN
Innovative operators often turn to refreshing, light, raw appetizers
to combat scorching summer temperatures, particularly at fine
dining restaurants – in fact, 47% of fine dining restaurants feature a
raw appetizer option. You’ll find it on the menu in a variety of ways –
ceviche, crudo, tartare, and carpaccio – joining more well-known
sushi and sashimi raw fish preparations. Ceviche, a Central and South
American dish of fresh raw fish or seafood cured in citrus, has
increased 20% over the past four years, according to MenuTrends.
Many of these raw protein dishes are served with a crispy, fried
carrier such as tortilla chips or toast points – Havana Hideout in Lake
Worth, FL puts a twist on fish and chips with its Fish Ceviche and
Chips served with salsa fresca, guacamole, and tortilla chips. At
Topolobampo, in Chicago, the Ceviche De Callos De Hacha cures
scallops in lime and vanilla and combines them with pineapplehabanero salsa, onion, and farm radishes.
Though “crudo,” meaning “raw,” is sometimes used to refer to any
raw seafood or meat preparation, traditionally meats are sliced
thinly in carpaccios, thicker in crudos, and finely diced in tartares.
Overall, the term “crudo” has grown 233% on menus over the past
four years, according to MenuTrends. And while Italian and fine
dining segments are still the most likely to include raw protein
dishes, casual restaurants such as Gordon Biersch are also
experimenting with these preparations. Last season the brewery
chain added an on-trend Ahi Tuna Carpaccio with garlic butter
flatbread chips appetizer to the menu.
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TRENDSPOTTING
SEASONALITY
Arugula, mint, strawberry, plum tomatoes,
vinaigrette, and zucchini.
FEBRUARY 2015
FoodBytes
MENUTRENDS KEYNOTES:
SEASONAL FLAVORS
Datassential’s comprehensive MenuTrends Keynote Report series gives you an in-depth look at key industry topics,
including seasonal flavor and ingredient trends that impact each topic. We looked at our four most recent reports –
covering breakfast, desserts, sandwiches, and pizza/flatbreads – to see how flavors and ingredients changed with the
seasons. In the summer, barbecued and roasted terms, such as caramelized, BBQ chicken, oven roasted, fire roasted,
hickory, and applewood, were on-trend descriptors for sandwiches, pizza and flatbreads, as well as breakfast dishes.
Vegetables dominated spring, with green onions, arugula, plum tomatoes, spinach, and cabbage trending in the savory
keynote categories. On the sweet side, spring desserts mostly included chocolate ingredients, such as Oreo cookie,
chocolate cookie, and “swirl”, with in-season summer fruits taking over the summer list. A number of spring and summer
flavors are currently in the Inception stage of our MenuTrends MAC cycle, such as apricot on the breakfast menu.
S
P
R
I
N
G
S
U
M
M
E
R
SANDWICHES
BREAKFAST
PIZZA
DESSERTS
Cabbage
Almonds
Arugula
Berry
Lemon
Hollandaise
Green Onions
Mint
Lobster
Strawberry
Plum Tomatoes
Strawberry
Applewood
Blueberry
BBQ Chicken
Frozen Yogurt
Basil Pesto
Peach
Pineapple
Key Lime
Vinaigrette
Turkey Sausage
Zucchini
Mango
To order MenuTrends Keynotes, contact Brian Darr at 312-655-0594 or
brian.darr@datassential.com
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FEBRUARY 2015
FoodBytes
TOPICS COVERED IN LAST MONTH’S
TRENDSPOTTING REPORTS
ON THE MENU
DINE AROUND:
BOULDER
In January’s On the Menu, we
explored the rise of avocado toast
and the Australian/New Zealandborn flat white coffee, delved into
the characteristics of Sichuan
peppercorn and Italian “cello”
liqueurs, and looked into how
operators are incorporating
beignets and ricotta on menus. In
our coverage of new menu items
and LTOs, we highlighted winter
flavors and new technology added
to restaurants around the country.
In this edition of Dine Around, we
traveled to Boulder, CO where a
passion for health goes hand in
hand with a passion for food. See
how the restaurant landscape goes
a step above farm-to-table, local,
and organic menus to become a
pioneer of detox diet dishes and
100% gluten-free kitchens. Take a
note from Boulder and stay on the
forefront of the next wave of
healthy food trends.
UPCOMING: We explore the
revitalized food scene in Detroit,
Michigan.
UPCOMING: We cover turmeric,
peri-peri sauce, savory yogurt
usage, and egg creams.
INTERNATIONAL
CONCEPTS: INDIA
CREATIVE CONCEPTS:
FOOD INCUBATORS
In International Concepts, we
brought you to India, where a
growing economy and middle class
are attracting attention from
international chains across the
globe. We covered the country’s
popular vada pav sandwich and
kati roll chains, and took a look at
how numerous U.S. and
international chains adapt their
menu to Indian tastes (such as
focusing on vegetarian options).
In last month’s Creative
Concepts: Food Incubators, we
explored the business incubators
that are nourishing culinary
dreams. Whether an incubator
offers the use of a shared
commercial kitchen or guidance
from inception to success, food
incubators are helping produce
the next generation of
restaurants, artisanal products,
and agricultural processes.
UPCOMING: We take a look at
the major chain food concepts in
South Korea.
UPCOMING: We profile wellknown operators who have
launched offshoot brands.
NEVER MISS OUT ON A TREND!
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Contact Maeve Webster at 312-655-0596 to subscribe
to Datassential’s entire TrendSpotting Report series.
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FEBRUARY 2015
FoodBytes
A MAJORITY OF CONSUMERS SAY
THEIR TASTES ARE SHAPED BY
THEIR RESTAURANT EXPERIENCES
What’s happening on the menu today can
be a leading indicator of tomorrow’s food
trends.
Datassential MenuTrends is the industry’s largest
menu data set with the longest historic trend
record, plus the ability to search millions of dishes
from over 100,000 menus. Because the database is
designed to mirror the US restaurant census by
segment, region, and menu type, MenuTrends is the
only system that offers true projectable data. All
segments and cuisine types are tracked extensively
– from food trucks to fine dining.
MenuTrends INSIDER is also updated every month
with Limited Time Offers (LTOs) and other new
menu activity, with product photos that bring the
listings to life. And with thousands of ready-to-use
reports and simple trend detection tools, you can
jump right into the database, identifying,
measuring, and predicting the food and flavor
trends that matter to your business.
Call us today to begin using the food industry’s
authoritative resource for flavor trends.
Call Jana Mann at 312-655-0595 or
email jana.mann@datassential.com.
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FoodBytes
FEBRUARY 2015
FoodBytes
HUNGRY
FOR MORE?
This is just a small taste of the research and
data we have collected in order to make
accurate, data-backed trend identifications.
Now let Datassential take you deeper into
the implications of these trends and what
they mean for your company.
We can take you behind the data that shows
how restaurant menus are shrinking and
morphing, show you an in-depth look at the
surprising demographic data on consumers
(including Millennials) that informed these
trends, and show you real-world examples of
every trend covered.
And it’s all backed by the industry’s most
accurate and trusted menu database,
MenuTrends, and the industry’s largest
operator research panel, OPERA.
To start putting these trends to work for you,
contact Datassential today:
1-312-655-0596
info@datassential.com
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