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Why QSRs should embrace global flavors

There's a world of flavors beckoning at every QSR's door, as consumers seek to give a sense of exotic travel's fun and adventure to their dinner plates. Here are some of the hot flavors to consider for your brand.

February 13, 2019 by Andrew Rosenbloom — Director of Marketing, Consolidated Concepts

Restaurant menus across all segments have reflected the trend of more complex and ethnic flavors, especially as operators have embraced the trend in recent years. This trend was launched, in part, by a consumer shift in terms of more exotic travel, and Americans' desire to get a taste of international flavors on U.S. soil. As it stands now, international flavors are a mainstay even though the origins of those flavors may change.

For example, a standard approach to Mediterranean cuisine is now being replaced by modern Mediterranean, as Middle Eastern flavors are becoming infused with American ingredients (and vice versa). Dates, pistachios and mint (traditionally found in Middle Eastern cuisines) are making more appearances on restaurant menus in everything from appetizers and salads to entrees and desserts. 

In terms of flavors, chefs are trying menu items from specific regions, rather than blanket ingredients that don't do justice to the region from which they come. While this has been a trend for several years, ideas and inspirations can come from tapping into previously unexplored locales and ingredients. The test for operators comes in the form of maintaining an ingredient's or dish's authenticity and communicating that to restaurant guests. 

According to Techmonic's 2017 Flavor report, the most popular regions and ingredients include:

1.    North African/Moroccan: Turmeric, curry, cardamom, saffron.
2.    Middle Eastern: Rose water, orange blossom water, mint, saffron.
3.    Indian: Pickles (mango pickle, chili pickle), curry, chutneys.
4.    Filipino: Adobo, sour flavors (citrus, like calamansi and lime), ube (purple yam).

Of these global flavors, Africa led the way in popularity, according to a report by Statista.com, on leading global flavors on U.S. restaurant menus. Second was Filipino and authentic ethnic cuisine, then Peruvian.

While some of these international food regions vary in popularity, they show a strong range in flavors, regions and menu adaptability.

For example, beverages such as lemonade and tonic water are incorporating botanical flavors such as rose, orange blossom and mint and also showing up in beverage mixes. Even the Northern European-derived elderflower is making a showing. Helping the beverage boost is the trend of craft-made alcoholic and non-alcoholic drinks, and house-made bitters and simple syrups that have become more creative in terms of ingredients used. Food trucks and street food purveyors are also contributing to this international flavor trend. 
To incorporate these trends, operators can introduce new flavors in LTOs or in a few rotating menu items, designed to gauge popularity. Operators can first experiment with spices, such as cardamom, saffron and curry, and then go from there. 

The late celebrity chef, author and TV host, Anthony Bourdain, said, "Food is everything we are. It's an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It's inseparable from those from the get-go"

By incorporating more global flavors into the menu, restaurant operators can connect their guests to their families, their heritage and to their memories of travel. It's a form of nostalgia to be savored. 

About Andrew Rosenbloom

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Andy Rosenbloom is a foodservice professional who heads up the marketing team at the Buyers Edge Platform and its associated GPO brands, including Dining Alliance, Consolidated Concepts, Buyers Edge, FoodBAM and others. Andy’s insights come from a cross-section of the operators, distributors, manufacturers, service providers and trend-watchers.

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