CHICAGO — Mintel Menu Insights, which tracks U.S. restaurant menus, expects five trends to influence foodservice in 2009. Restaurants will reinvent comfort food, mix up their cocktails, focus on fresh ingredients, take Mediterranean food to the next level and tell stories.
"This recession will persist into early 2009 and potentially much longer, so restaurants need to be ready for customers who feel tired, overwhelmed and tapped out financially," said Mintel director Maria Caranfa. "Foodservice leaders need to find innovative methods, enticing entrees and fun, new preparations to keep people excited about going out to eat."
Mintel research shows nearly half of Americans say they spend their extra money dining out.
"There are plenty of willing diners out there," Caranfa said. "Restaurateurs just need to focus on the key elements of food and experience that resonate."
In 2009, Mintel Menu Insights expects:
- Comfort food reinvented: Often connected to times of economic recession, comfort food is what people crave when they're feeling down. Expect this phenomenon to hold true in 2009 as people look for warm, familiar favorites on the menu. Restaurants will make comfort food new by increasing their use of slow-cooking.
- Cocktails that rock: Expect interesting new ingredients to add flavor and texture to cocktails. Ginger, cucumber, chile pepper and even beer could gain a strong presence paired with gin, tequila, pisco or framboise.
- Fresher food: Mintel has already seen "fresh" labeling increase by 22 percent since early 2006, and the company expects 2009 menus to abound in fresh foods and artisan ingredients.
- More Mediterranean: Mediterranean food is already relatively popular in the United States. But in 2009, menus will begin to call out the specific country of origin for "Mediterranean foods" like Spanish olives, Greek cheese and Middle Eastern yogurt sauce. Also, more authentic Mediterranean dishes may appear in fast casual restaurants.
- Storytelling: Surrounded by negative news about the economy and obesity rates, restaurants will try to make diners happy next year. By telling stories on the menu about a food's preparation, health benefits or origin, restaurants can help people feel good about what they're eating.
