New Trends in the Foodservice Industry

Chapter 1: New Trends in the Foodservice IndustryOverview of Menu TrendsIndigenous ingredients from local farmers and purveyorsSeen primarily in fine dining restaurants, hotels, inns and taverns.Examples include: Restaurant Daniel in NYC and Willard Intercontinental in Washington D.C. Healthy menu itemsOperations often also provide nutritional analysis Embraced by multiple industry segments, from upscale to family casual (T.G.I. Friday’s) and quick-service (Taco Bell).Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009Appetizers & SoupsAppetizersCan be hot or cold and are generally served with wine or a cocktailOfferings should appeal to many tastes. Can include beef, seafood, poultry, vegetables and fruit.SoupsServed either hot or cold. Types include:Clear soups: include bouillon, broths, etc.Thick soups: include bisques, chowders, etc.Specialty soups: include French onion, gazpacho, etcFundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009Salads & SandwichesSaladsCan be an accompaniment or main courseWhen served in lieu of appetizer it is considered a first-course salad; functions as palate cleanserEntrée salads serve as healthy alternatives for customers looking for lighter fareSandwichesCan be as simple as a hamburger or as sophisticated as the Maine Lobster RollFoodservice operations, such as Panera, introducing grilled and toasted sandwichesSandwich wraps appearing on lunch menusFundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009Entrèes MeatsMost popular entrée subcategory. Includes beef, lamb, pork and veal.Steakhouses are more popular than ever.Executive chefs also offering high-end specialty meats to meet customer demandPorkPork ribs are the most common subcategory within the meat section of the menuPoultryIncludes: duck, chicken, pheasant and quailPreparations include: baked, barbecued, braised, fried, grilled and roastedGaining in popularity as a healthy alternative to red meatFundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009Entrèes Cont’dFish & SeafoodConsidered a healthier option; patrons demanding more baked, grilled and roasted optionsPatrons more willing to try fish beyond traditional offerings of salmon, shrimp and tunaPastas & PizzaRelatively inexpensive to make and are popular with customersMany chains offer guests the option of creating their own pastas and pizzasFoodservice organizations are getting more creativePastas based on Italian recipes (Bertucci’s)Increased pizza dough options (Uno Chicago Grill)Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009Accompaniments & DessertAccompanimentsConsist of pasta, potato, rice and vegetable selectionsOften featured on an à la carte menu to increase average check amountDessertsSelections include: cakes, custards, pies, puddings, tarts and soufflés Profitable and should be strategically placed on the menu to maximize salesFundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009Beverages & Tea MenusBeveragesThe most profitable menu itemIncludes: wines, beers, mixed drinks, after-dinner drinks and non-alcoholic beveragesBottled water, martinis, margaritas, teas and frozen drinks have gained in popularityTea MenusFound mainly in hotels and at high-end restaurants and are traditionally used for “teas”Example includes the Waldorf Astoria’s “Champagne Tea” which consists of tea sandwiches, scones, pastries and the house brutFundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009