Airport Experience® News - Conference 2023

DATA CHECK

MENU MATTERS National Restaurant Association Shares Results of “What’s Hot” Survey

BY C AROL WARD

hicken sandwiches and charcuterie boards top the list of consumer demands from restaurants in

sheer convenience of accessing any kind of meal or snack 24/7 through delivery, curbside pickup, counter pickup and drive-thru has had an impact on foodservice,” the report said. “The proliferation of hand-held items, bowls, sandwiches, wraps and new sandwich carriers set up more menu items and meal solutions to go.” Spending Trends The What’s Hot report also examined how inflation is impacting how customers spend their restaurant dollars. It noted

that in October, the growth in cost of groceries was outpacing higher menu prices, and added that even in inflationary times, consumers want to use restaurants. “Even in inflationary times, consumers want to use restaurants. The challenge for operators is to stay interesting and relevant to attract consumers who are looking to experience food they can’t replicate at home.” Operators have responded to the ongoing demand in a recessionary environment by innovating their offerings to include fewer price-intensive dishes and by streamlining menus.

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2023, according to the annual What’s Hot Culinary Trends Report from the National Restaurant Association . The NRA, in partnership with the American Culinary Federation and Technomic, surveyed more than 500 culinary professionals on what they see as the leading menu trends for the 2023. The Top 10 Trends list was topped by the general move toward more experiences and more local culture through food. Among actual food items, fried chicken sandwiches and what the researchers call “chicken sandwiches 3.0,” which includes flavors such as spicy and sweet heat fusion, was the top trend, followed by charcuterie boards, flatbread sandwiches/ healthier wraps, sriracha variations and globally inspired salads. The trends list also included more general moves toward comfort fare, menu streamlining and foods prepared with regard for zero waste practices and upcycling. The outlook document also noted changing customer demands in terms of dayparts, which the NRA says are “blurring.” “Remote work has profoundly disrupted the concept of set meal periods and the

10 HOT TRENDS FOR 2023 1. Experiences/local culture and community 2. Fried chicken sandwiches & chicken sandwiches 3.0 (i.e., spicy and sweet-heat fusion flavors on chicken, etc.) 3. Charcuterie boards 4. Comfort fare 5. Flatbread sandwiches/healthier wraps

6. Menu streamlining 7. Sriracha variations 8. Globally inspired salads 9. Zero waste/Sustainability/Upcycled foods

10. Southeast Asian (Vietnamese, Singaporean, Filipino etc.) 2023 What’s Hot Culinary Forecast, National Restaurant Association.

TOP HOT TREND BY CATEGORY BREAKFAST: Value meals LUNCH: Chicken sandwiches 3.0 (spicy and sweet-heat fusion flavors, etc.) DINNER: Less-expensive meat cuts (chicken thighs, beef chuck, pork shoulder, etc.) DESSERTS: Alternative sweeteners (maple sugar, coconut sugar, etc.) SNACKS: Elevated bar snacks APPETIZERS & SIDES: Charcuterie boards BEVERAGE NON-ALCOHOL: Oat, nut or seed milks BEVERAGE ALCOHOL: Spritzes CONDIMENTS, SAUCES, SPICES & SEASONINGS: Sriracha variations GLOBAL TRENDS: Southeast Asian (Vietnamese, Singaporean, Philippine, etc.)

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