Trend Tracker

Cleanliness tops diners’ list as most vital element

Cleanliness (96%), menu selection and variety (94%) and comfortable seating (91%) are the most important components of creating a visit-worthy atmosphere at a restaurant, according to a new report from Mintel.

Burger fans tell all

May is National Burger Month and many restaurants are celebrating with promotions of the all-American favorite. In addition to grilling up specials, Hard Rock Cafe conducted a survey of their fans around the globe to get a handle on international burger-eating habits. • 73% of people surveyed eat at least one and up to five burgers per month • 22% of fans cited cheese as the top topping choice. Cheddar was the favorite for more than 55% of respondents • 60% of eaters named the french fry as the perfect burger mate

Restaurateurs show signs of warming to E-Verify

With Congress eying proposals to update the regulation of immigrant workers, the National Restaurant Association has released data that shows the restaurant industry is warming to one of the main enforcement tools, the E-Verify system.

Salads speak fresh year-round

Fresh, healthy items are a big draw for fast-casuals and QSRs, say reports from a variety of industry groups, and nothing speaks fresh and healthier better than salad, especially if it’s topped with seasonal vegetables. In fact, according to Technomic's Left Side of the Menu: Soup & Salad Consumer Trend Report, restaurant customers are ordering more salad: Over the course of two years, diners are ordering salad—at least occasionally—76% of the time, up from 66% of those surveyed in the 2009 study.

Fresh fruit driven trends

Colorful, wholesome fruit is moving beyond its everyday snack and juice roles to inspire a host of new menu items and products that offer good health, flavor adventure or even an artisan experience. Fresh Takes on Fruit: Culinary Trend Mapping Report, a joint publication of the San Francisco-based strategic food and beverage agency CCD Innovation and market research publisher Packaged Facts, finds that fresh fruit has a welcome in every daypart, from breakfast to the late night snack.

The next Latin wave

Combined, the Hispanic and Asian communities now make up 22% of the U.S. population—a statistic that is having a huge impact on Americans' eating habits. Add to that the large number of additional Americans who embrace change and multicultural influences, and the result is a majority who seek out and appreciate authentic and flavor-forward global foods. This growth is paradigm shifting, states the Asian and Latin Culinary Trend Report published by Packaged Facts and CCD Innovation.

Study finds support for organics, not their prices

Heartened by signs of economic improvement, consumers are showing more interest in doing what’s right for the environment—as long as it doesn’t cost them more, according to the Harris Poll. And that’s especially true when it comes to buying food. The researcher discovered that three out of five Americans believe the designation of a product as organic is merely an excuse to gouge them.

Breakfast sandwiches: Portability perfected

Breakfast sandwiches continue to be popular with consumers, in both the commercial and noncommercial sectors. Datassential’s recent update on morning meal trends, The Breakfast Club, reports that over half of restaurants that serve breakfast have sandwiches on the menu, and at the QSR level, they've shown a 9 percent growth since 2008. For the younger set, the portability factor is key.

Southern comfort

Nobody does comfort food quite like the South. The current popularity of Southern cooking taps into the need for comfort combined with our cravings for American regional delights.

Deal or no deal?

Deals are no longer driving restaurant traffic, according to a recent report from the Chicago-based NPD Group. In fact, customers perceive discounted meals offered over a prolonged time period as regular pricing—not a bargain.

Creativity between the bread

From the “wild salmon-ich” at Jason’s Deli and the sourdough cheesesteak melt at Jack in the Box, to the Omni Hotel’s Moroccan-inspired chicken musakhan sandwich featuring chicken thighs, house-made ketchup and a sumac-garam masala spice blend, the sandwich has been re-imagined.

Consumers are less sweet on sugar

The courts may have challenged Mayor Bloomberg's ban on oversized sugary soft drinks in New York, but public opinion appears to be on Hizzoner's side. A new study from Mintel Research Consultancy revealed that Americans support reducing total sugars in 12 food and beverage categories. In fact, concern about total sugars in products outweighs concern about high fructose corn syrup content.