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Innovate Your Menu For Today's Consumer
Over the last few years, many restaurants have become more innovative with their menus in order to meet the budgetary needs of the new consumer. Of note, a number of noticeable trends have arisen in the appetizer category. Consumers are now ordering an appetizer for themselves in place of a main entrée. Appetizer options on menus have shifted in order to accommodate these consumer needs, including appetizers that are simply smaller versions of main entrees. According to research conducted by Technomic Inc., the most popular new categories include salads, mini-burgers and quesadillas – all of which can be considered a small meal in addition to an appetizer. Consumers also noted three things that would drive them to purchase more appetizers: better prices, variety and value.
According to food trend expert Nancy Kruse, there are six big trends that  have recently impacted menus, which include freshness, flavor, authenticity, healthful additions, tableside activity and “zations.” A “zation” includes miniaturization, customization and premiumization. Kruse refers to the recent craze of miniaturization as “mini mania,” and stated that “small bites are big business.” Chili’s menu, for example, features Big Mouth® bites, consisting of 4 mini-burgers topped with cheese, bacon, onions and ranch dressing. The Cheesecake Factory has also added 13 varieties onto a new Small Plates menu. Miniaturization isn’t just found in appetizers, but has recently become a popular dessert trend as well. Chili’s is covering both miniaturization and customization trends with their Sweet Shots dessert, where patrons can pick three mini desserts from a variety of offerings. In regards to premiumization, Kruse states that the greatest activity is with burgers. “We’re seeing angus across all segments,” Kruse said. A few chains that are going the premium route include McDonald’s with its brand new Angus Third Pounder and Applebee’s with its Bruschetta Burger.
In order to maintain as well as gain interest from consumers, it is important to be innovative and accommodate new consumer desires. These new trends and innovations have proven that a few small changes can result in big consumer appeal. For information on this article, or how Beef Innovations Group can help you with your beef innovations, please contact Jim Ethridge at jethridge@beef.org.
To download a recipe for Sweet Hawaiian Mini-Burgers from BeefItsWhatsForDinner.com, click here.
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