As menus continue to evolve and incorporate top trends, elevated flavours are attracting attention. Global importation has had an important influence on menus this last year, and the dishes featured as part of this trend continue to see growth on menus.
As well as offering elevated options, some of these popular ingredients also add micronutrients, making them functional and a part of the growing consumer trend towards wellness.
Technomic’s latest report highlights herbs, seeds, and spices, as they add interesting flavours to a variety of dishes on Canadian menus. Watercress, an herb that is similar to arugula, is up 25.8 per cent on menus, often being featured in salads and as a garnish for noodle dishes.
Similarly, sage (up 25 per cent) is being added to a variety of noodle dishes, as well as being innovatively paired with lemonade in the beverage category.
For global inspiration, Japanese wasabi (+19.7 per cent) is being seen used in traditional dishes and in non-traditional ways, like on pizza. Indian garam masala (+19.5 per cent) is being used creatively on beverage menus in iced teas and milk teas. Central American paprika (+15.5) is often being featured in Mexican-inspired dishes such as bowls, burritos, nachos, and tacos.
Menus saw 70 per cent more globally-inspired dishes on menus this year, with carne asada featured 37.5 per cent more often, and jerk chicken appearing on 25.5 per cent more menus.
Many diners are attracted to new and bold flavours on restaurant menus. In fact, 54 per cent of people prefer that restaurants offer a variety of sauces, including familiar flavours and new options. 73 per cent of diners are more likely to visit a restaurant that offers new flavours, and 66 per cent are willing to spend more money on a meal that features new flavours.
Consumers are interested in trying new dishes and expanding their palettes, so restaurateurs should feel at ease experimenting with new menus and bold, interesting flavours to attract attention and increase traffic.
