"The average restaurant menu fattened to 97.9 items from 82.6 items between 2005 and 2008, according to separate research by Chicago-based Datassential, which tracks menu trends."
"Americans continue to choose pepperoni as their favorite pizza topping, but what may be surprising to some is that more consumers are basing their decisions on the crust. According to a new report from Datassential, the crust has become a major differentiator in the ubiquitous pizza space."
"The menu has grown to 72 items this year from 53 items in 2010—a big change in a short amount of time considering its menu in 2005 contained just 49 items, according to market research firm Datassential."
“For over half of our consumer panel, pizza centers around dinnertime, and there was about a third who are consuming pizzas at lunch,” Ms. Aranas said. “What’s nice with flatbreads is you can serve them at those two meal parts, but then it not just crosses meal part lines; it also crosses menu lines.
"Sandwiches with pork are driving growth of the already popular sandwich category, according to Datassential MenuTrends. Pork is now featured on 27 percent of all restaurant menus that feature sandwiches, an increase of 3 percent from a year ago."
"Bar and alcohol service has been one bright spot for casual-dining restaurants in the post-recession economy, Webster says, and with fast casuals wanting to steal more market share from full service, alcohol is one of the ways to do it."
“The popularity of sandwiches allows restaurants and retailers a broad platform on which to develop new appealing varieties along with tried-and-true favorites,” Darr said.
“The mobile payment will become the urban version of the drive-thru,” said Maeve Webster, a senior director at DataSsential, a food market research firm. “The big thing that’s going to drive that is the population shift into urban areas.”
"The sandwiches 'most eaten' by consumers are the traditional varieties such as turkey, ham, chicken and subs -- sandwiches with items that retailers already have at hand," Jennifer Aranas, Datassential project director, told Progressive Grocer.
"Forget po’ boys and sloppy joes—the humble turkey sandwich is America’s #1 sandwich of choice, according to menu research firm Datassential."
"Menu research firm Datassential surveyed thousands of consumers to find out the most popular sandwiches in America. Turkey and ham were the most popular choices, but grilled cheese and PB&J were also top contenders. "
"“The rise of food culture, where consumers are both interested and willing to go to a restaurant that has the best banh mi sandwich, or the best burger, or the best trendy item of the moment, means that operators can now create much more focused menus,” Datassential’s Maeve Webster told Ferdman."
"Industry-wide, the average menu size has fallen to fewer than 93 items this year in the United States, after reaching a peak of nearly 100 items per menu in 2008, according to data collected by Datassential Menu Trends."
"The flavor has been replicated so often by competitors including McDonald's (MCD) , Dunkin Donuts (DNKN) and even Mars' M&M's, that the amount of "pumpkin spice"-- a mix of pumpkin, nutmeg and cinnamon -- in food served by restaurants increased 234% from 2008 to 2012, according to Datassential Menu Trends."
"In a recent survey of 1,280 consumers by Datassential, Millennials showed more interest in all of the breakfast trends tested."
" According to recent research from Datassential MenuTrends, specialty ketchup has experienced tremendous growth on menus, growing more than 100 percent in the last four years."
"It helps that foodservice operators are already in their comfort zones when it comes to working with fresh mushrooms. Mushrooms in general rank as one of the fastest-growing items on foodservice menus, according to Datassential Menu Trends, 2012."
"Datassential suggests that operators can cater to consumer indulgences by using fresh and local ingredients, and by incorporating other “healthy halo” terms into their beverage menus. "
"Datassential suggests that retail opportunities lie in convenient "speed-scratch" products that allow consumers to prepare or assemble at-home meals more conveniently, such as ready-to-use egg mixes or health and trend-driven carriers like waffle "skinnies.""
"Cold cereal and eggs are the most popular breakfast foods, according to a recent study by Datassential."
"Packaged, eat-at-home breakfasts remain the US favorite, but as restaurant competition rises manufacturers must make options easier and quicker, Datassential says."
"In the past, Datassential's research has shown that Millennials are often not as adventurous as they are perceived. Yet, when it comes to breakfast, they are far more open to new concepts; in fact, they were more interested than any other age group in every adventurous MegaTrend tested, from breakfast dishes influenced by ethnic trends to healthier breakfast options. "
"Whiskey and bourbon have become among the most popular alcohols featured on dessert menus, according to Datassential MenuTrends. Whiskey, which includes the term bourbon and brands such as Maker’s Mark and Jack Daniels, has seen the largest growth on dessert menus in the last four years."
"We looked at MenuTrends, Datassential‘s menu database, and our complete line of TrendSpotting Reports to find the hot flavors that have been growing on menus in recent years, or that are just beginning to appear on innovative, adventurous menus. Could these be the next trend in spice and heat — Sriracha 2.0, if you will?"
"Datassentials points to an increase in the last four years on Canadian menus of portobello (43% CAGR), and black mushrooms (25%), while in the U.S., trumpeter mushrooms are all the rage (up 68%). "
"When it comes to salad ingredients, kale is the fastest-growing item, according to menu research firm Datassential."
"According to Datassential, 20 percent of all restaurants offering hamburgers in 2013 menued a turkey burger."
"Earlier this year, foodservice market research firm Datassential released the results of a survey that looked at how operators and consumers use technology in restaurants. For operators, it found that four percent already use tablet-ordering systems, six percent have plans to use them and 26 percent are interested in using them. "
"This is compared to a 2009 Datassential survey that reported 40 percent of consumers had never heard of food trucks."
"However, recent research from Datassential indicates that the next big bread is likely to be brioche, the French pastry-like bread. In the last four years, pretzel bread grew 94 percent on menus, while brioche grew 89 percent. "
"Retro desserts, such as sundaes, banana splits and ice cream sandwiches, are a recent trend that continues to grow rapidly, and craft ice creams — small-batch ice creams made with natural, high quality ingredients — are poised to take off in the coming year, according to menu research firm Datassential."
"The report is developed by Datassential, a food industry market research company. Fresh Insights for Foodservice is free to United Fresh members and $50 to non-members, according to the release."
The lobster roll has appeared on 50% more menus in a four-year period according to Datassential's MenuTrends database
“Southern food in general has been on trend for some time in the foodservice sector,” Webster noted. “We in particular have been tracking upscale Southern, which is classic Southern dishes made with premium ingredients, and in premium formats.”
"Inexpensive chain restaurants have jumped at the chance to add lobster’s premium image to their menus. Among national chains, lobster appeared on 35% more menus in 2013 compared with 2009, according to Datassential, a menu research and consultancy company based in Chicago."
"To increase participation, child nutrition directors have two audiences to reach—students and parents. A new study released by Datassential reveals the barriers school foodservice programs face when it comes to parents not selecting school meals for their children."
"Among national chains, lobster appeared on 35% more menus in 2013 compared with 2009, according to Datassential, a menu research and consultancy company based in Chicago."
“While the penetration is growing, generally speaking a lot of these operators tend to have just one or two gluten-free items on the menu, versus an extensive array,” said Maeve Webster, senior director of Datassential.
"Datassential's On the Menu publication for February 2014 identifies ghost peppers as a growing ingredient, providing operators with new inspiration for adding heat to a variety of applications."
"Showing up in full force are blueberries, which exhibited the strongest four-year growth among berries on dessert menus, according to current menu research from Datassential."
"Nutella was one of the top-growing items on menus last year, according to market research firm Datassential, with a compound annual growth rate of 46% from 2009 to 2013. "
"While Millennials’ passion for food experimentation is often overstated, this is one concept where operators aren’t wrong to target the market. Datassential’s research showed that Millennials were far more likely to have already visited a fast casual pizza restaurant than non-Millennials (45% vs. 28%)."
"“The great thing about fish ’n chips, regardless of the batter, protein or side featured, is that it’s something the vast majority of American consumers can relate to,” says Maeve Webster, senior director at Datassential."
"Authenticity is a big word that embraces so many values. Although it can easily be a question of what’s “real,” it should be viewed through a more nuanced prism—one that informs dining-out decisions and should shape brand and menu development. Authenticity speaks to origin, integrity, tradition and intent. “Authenticity should mean being true to what you’re doing,” says Datassential’s Maeve Webster."
"“The versatility of these spice blends is that they become real back-of-house workhorses for operators,” says Datassential’s Maeve Webster."
"“In this trend, there’s no settling and no ‘standard,’” says Datassential's Maeve Webster. “In fact, very often the operators treat the beer with respect usually reserved for wine—carefully pairing beers with specific burgers or offering flights so patrons can better understand the complexity of the beer-burger pairing.”"
"Datassential’s research illustrates the trend: Some of the fastest growing flavors in cocktails include habanero, smoked, Serrano, chile, bitters, thyme and rosemary."
"“Sour is here to stay,” says Maeve Webster, Datassential’s senior director."
"Freshness tops the lists of consumers’ preferences, according to research commissioned by the San Carlos, Calif.-based association and conducted by research firm Datassential, according to an association news release."
"“The research shows that fruit is an essential element on US restaurant menus, with an emphasis on freshness,” said Maeve Webster, senior director at Datassential, the company that carried out the research."
"Three-quarters of restaurants offer a menu item with fruit and 8% of all dishes include fruit, according to a study done by Datassential for Fruits from Chile. This is an increase across all restaurant segments from 2009 to 2013"
"Of all restaurants that offer dessert, nearly 64 percent offer chocolate, an increase from nearly 53 percent in 2005, according to menu research firm Datassential."
“Operators are being more and more descriptive with what they’re offering on the menu,” said Maeve Webster, senior director at Datassential, a market research firm."
"United Fresh Produce Association has released a new quarterly report in partnership with market research firm Datassential called "Fresh Insights for Foodservice."
"Such varieties as tortilla soup, bisque, and tomato soup are showing up more often, according to food industry researcher Datassential."
"Seared scallops are one of the fastest-growing seafood entrées on menus, according to Datassential MenuTrends, which tracks over one million different menu items at more than 7,000 chain and independent restaurants."
"Menu research firm Datassential lists more than 80 seafood items that are appearing on more menus now versus a year ago. "
"Call it snout-to-tail and the next step in the farm-to-table food movement, as American chefs revive the practice—once the only way to get your meat. And though it’s still not the norm, according to Datassential, a company which follows food trends and does custom research, 17 percent of restaurants currently have an in-house butchery program."
"Recent research from menu tracking firm Datassential found that Sriracha is the fastest-growing descriptor among more than 120 terms used to describe spicy food on American menus."
"Menuing of lamb has dropped slightly in fine-dining restaurants but has shown growth in chains and other independent restaurants, according to a recent report from Datassential MenuTrends."
"American restaurants have seen a 234% increase in pumpkin-related menu items between 2008 and 2012, according to Datassential Menu Trends"
"Datassential, which monitors menu items, found that at major chain restaurants in 2012, 31 percent of all desserts and drinks with “pumpkin” in their name were added in September."
“The survey data says about 80 percent of consumers want restaurants to feature more produce on the menu,” said Maeve Webster, senior director of Datassential, Chicago, Ill.
"According to Datassential MenuTrends, 21 percent of all restaurant menus feature at least one variety of small fish, an increase of 2 percent since 2009."
"Restaurants' pumpkin-inspired limited-time offers are up 234 percent from 2008 to 2012, while overall limited-time menu offers have grown 143 percent over the same period, according to Datassential Menu Trends."
"Although supermarket prepared foods have snagged stomach share from restaurants in recent years, a third of shoppers skip that section of the store, according to Chicago-based research firm Datassential."
"Consumers want healthier options and more interesting flavor profiles, according to a new survey of 2,000 supermarket shoppers by Datassential."
"Restaurants are the stiffest competition for prepared food departments in supermarkets, according to a new report from Datassential, a Chicago-based foodservice market research firm."
"Though supermarket prepared foods departments make strong impressions on customers, retailers can do more to increase purchases and better compete with restaurants, according to new research from the Chicago-based research firm Datassential."
“Customers are looking for things that seem like specialties — new, innovative options you can’t get everywhere,” said Maeve Webster, director at food industry market research firm Datassential."
"Market research group Datassential MenuTrends reports that ceviches and crudos are appearing more and more on restaurant menus in the northeast -- with New York representing the largest share of restaurants in that region."
"Although a full 30 percent of menu items with stone fruit — mostly peaches and cherries — are added by chain restaurants in the summer, according to menu research firm Datassential, nearly as many stone fruit items are added in the spring, such as 145-unit Corner Bakery Café’s fruit-filled hand-pies, including a peach-filled one sprinkled with cinnamon sugar."
"Webster and the Datassential team track the items on menus classifying them in four categories from least to most: inception, adoption, proliferation and ubiquity."
"In a session titled Innovations & Menu Trends: Predicting the Next Big Thing on the Plate, Maeve Webster, senior director at Datassential, which tracks such trends, revealed that kale is one of the fastest-growing menu items today."
"According to Datassential MenuTrends, ceviche appears on 26 percent more restaurant menus than it did in 2009."
"Menu research firm Datassential said in December that yogurt in general was on 36-percent more restaurant breakfast menus than it was in 2008."
"The research firm Datassential tracked more than 120 terms for spicy food on chain and independent restaurant menus."
"Linkner will be followed at 10:45 a.m. by an address by Maeve Webster, senior director at Datassential, titled "Innovations & Menu Trends: Predicting the Next Big Thing on the Plate.""
"Laura Phelps, president of the American Mushroom Institute in Washington, DC, provided The Produce News with data from Datassential. “The data concludes that 81 percent of all restaurant menus include mushrooms,” said Phelps. “Six percent of all savory items on the menu include mushrooms. Independent restaurants are the highest users. However chains are the fastest growing.”
"Pepper Jack cheese has become increasingly popular, according to Datassential, a restaurant market-research firm."
"Maeve Webster, Senior Director at Datassential, will explore menu trends and innovation. "
With Old World inspiration and artisanal appeal, pretzel bread, brioche and flatbreads are on the rise, according to Datassential.
"The 2013 survey compared priorities between locally sourced food and brand, convenience, availability and cost. Datassential led the research, which surveyed more than 2,700 consumers and 300-plus restaurant and food-service operators."
"The report, released by advertising agency Charleston|Orwig and the research firm Datassential, surveyed 2,741 consumers and 320 food operators to learn more about the “locally sourced” trend."
"According to Datassential MenuTrends, 33 percent more dessert menus feature a miniature dessert option than just four years ago."
"According to Datassential MenuTrends, soft shells now appear on 15 percent more restaurant menus than they did five years ago."
"There have been 32 new and limited-time menu items so far this year at McDonald’s, Burger King and Wendy’s Co., compared with 10 last year during the same time, according to Datassential, a food-industry researcher in Los Angeles."
"Raspberries are in about a quarter of the berry desserts offered in March, April and May, according to the latest information from menu research firm Datassential. But strawberries dominate when it come to these seasonal treats, being used in about half of them."
"In interviews with 75 c-store decision-makers, Datassential research company found that nearly 60% offered some kind of non-coffee-based frozen dispensed beverage while around 40% offered some kind of coffee-based frozen beverage. Less than 20% offered smoothies or milkshakes."
"According to the restaurant market research firm Datassential, each of Papa Murphy's new ingredients has seen a spike on restaurant menus over the past five years."
"According to research firm Datassential's MenusTrends data, doughnuts appear on 4 percent of all restaurant menus, an increase of 27 percent since 2008. Doughnuts are now available in nearly every segment, but the biggest increase has come from fine dining, where they appear on 6 percent of all menus — a 100-percent increase in the last four years."
"In collaboration with Datassential, a Chicago-based firm that tracks foodservice trends, FSR highlights seven innovative practices that are entering or moving beyond the point of inception:"
"Datassential, the restaurant market research firm, reports the ingredients on the Papa Murphy’s Primo Line are spiking on menus all over the country, as consumers with sophisticated palates crave more variety in their food."
"The Loaded Potato Skins launch also taps into consumers’ growing affection for potatoes. According to a study released by Datassential, a leading food industry market research firm, and sponsored by Bayer CropScience, nearly half (43 percent) of consumers surveyed report they increased their potato consumption last year. Forty-six percent report eating potatoes several times per week at home or away from home, with 14 percent eating potatoes daily or more than once a day."
"In its report "The Breakfast Club: An Update on Morning Meal Trends," Datassential unveils the top five fastest-growing breakfast items as yogurt, frittatas, oatmeal, burritos, and huevos rancheros. These trends, according to the report, reflect widespread sub-trends impacting the industry, especially at QSRs and mid-scale establishments."
"A recent study by Datassential shows that 43 percent of consumers increased their potato consumption in 2012, and 46 percent of diners report eating potato products several times each week."
"Last year, tea appeared on 74% of restaurant menus selling drinks, behind only soft drinks among nonalcoholic drinks, according to Datassential’s MenuTrends."
"Oatmeal is now on 15 percent more restaurant menus than it was in 2008, according to Datassential, a market research firm that tracks dining trends."
"Those are just a few of the trends the market research analysts at Los Angeles-based Datassential have unearthed after sifting through a database of 7,000 restaurant menus, 4,500 of them from independent full-service restaurants."
"In 2012, iced tea was offered on 74 percent of menus from restaurants that sold beverages, second only to soda among nonalcoholic beverages, according to research firm Datassential’s MenuTrends platform. Hot tea also saw a strong presence on menus, with 63 percent of restaurants offering the beverage in 2012, making it more prevalent than lemonade, milk, premium coffee, hot chocolate, iced coffee and several other beverages, Datassential found."
"Hot chocolate has not only grown on Torres’ menu but also at restaurants across the country, now appearing on nearly 22 percent of all menus, according to market research firm Datassential."
"Not surprisingly, orange is by far the most popular juice variety offered at restaurants, particularly during breakfast. Statistics from Datassential, a food industry market research firm, show orange juice on the menu at nearly two-thirds of limited-service eateries. This is followed by apple (42 percent) and cranberry (14 percent)."
"Oatmeal is now on 15 percent more restaurant menus than it was in 2008, according to Datassential, a market-research firm that tracks dining trends."
"The quick-service segment uses the term "snack" most often on its menus, according to menu research firm Datassential, and is coming up with a variety of new menu items to grab its portion of the growing market."
"When it comes to healthy eating, do you know what’s most important to your consumers? While low-calorie, low fat and high protein are important, all-natural foods, along with preparation methods like grilled and steamed and fresh vegetables, top the list of motivators for health-seeking consumers, according to new research from Datassential."
"According to Datassential, which tracks mentions of ingredients on menus at chain and independent restaurants across the country, the top five most popular fruits on menus are lemons, oranges, apples, pineapple and strawberries. The fastest-growing fruits are açaí, dried cranberries, pomegranate, cantaloupe and blueberry."
"From egg sandwiches on brioche and flatbreads to meat proteins like pork belly and pulled pork being paired with eggs, to crepes, indulgent pancakes (red velvet, maple bacon) and donuts, consumers love the culinary exploration, and so do restaurant chains, who often get their inspiration from these trucks. (Source: Datassential Egg Menuing: Breakfast and Beyond Volume 9)."
"Oatmeal is now on 15 percent more restaurant menus than it was in 2008, according to Datassential, a market-research firm that tracks dining trends."
"The research, conducted by Datassential, a leading food industry market research firm, and sponsored by Bayer CropScience, shows that nearly half (43 percent) of consumers surveyed report they increased their potato consumption last year."
"According to Datassential, pizza is now on 5 percent of the breakfast menus of the chain and independent restaurants it tracks, with the highest penetration in casual-dining restaurants. The item appears on 18 percent more menus than in 2008."
"Portable and tasty, breakfast sandwiches continue to be a popular choice for early morning consumers on the go. They now appear on 7 percent more menus than they did five years ago, according to research from Datassential."
"Datassential is monitoring the changes on breakfast menus that are impacting operator offerings and consumer purchases. Using its MenuTrends platform, which tracks more than 7,000 menus annually, Datassential has concluded that since 2008, the top five fastest-growing breakfast varieties are yogurt, frittatas, oatmeal, burritos, and huevos rancheros."
"Flavored coffee "is an offshoot of the demand for customization and increased options," says Maeve Webster, director of research firm Datassential."
"Restaurants are appealing to consumers’ increased desire over the past five years for more healthful food at breakfast, while also targeting their desire for slightly exotic tastes and food that travels well, according to menu research firm Datassential." - "Analyzing the more than 7,000 menus in its MenuTrends platform, Datassential reported that yogurt is now on 36 percent more breakfast menus than it was in 2008."
"According to Datassential MenuTrends, which tracks over one million different menu items at more than 7,000 chain and independent restaurants, shrimp, tuna and salmon are among the top seafood proteins put on menus."
"Once exclusive to upscale and independent eateries, desserts featuring savory ingredients are now showing up regularly at major restaurant chains, according to research firm Datassential. Operators are adding trendy ingredients such as salted caramel and bacon to cakes, shakes, cookies, pies and other traditional desserts."
"It’s certainly a valid point that the restaurant industry needs to be more cognizant of its role in the United States’ challenges with obesity," says Maeve Webster, director of Datassential, a market research firm that focuses on the foodservice industry."
"According to restaurant trend tracker Datassential, this year could top 2011 when more than 60 pumpkin-related dishes saw their way onto the menus of America's top restaurant chains."
"Creativity and health seem to be key drivers in soup sales, according to Datassential MenuTrends, which has found that formerly popular varieties like clam chowder or French onion today have less menu penetration than they did in 2008, thereby leaving room for the addition of signature items."
"The research was presented by Datassential Director Maeve Webster in September at Charleston Orwig’s third-annual "thought leadership event" in Milwaukee, according to Jenell Loschke, account supervisor, for Charleston Orwig."
"From beets and sweet potatoes to a variety of squashes, the penetration of fall vegetables on restaurant menus has seen a significant increase in the past four years, according to market research firm Datassential MenuTrends."
"Such flavors are a common addition to restaurant menus. Chocolate hazelnut, for instance, is featured on 33% more restaurant menus in 2012 vs. 2011; red velvet, 40% more, S’mores, 33% more and pumpkin pie, 27%, according to Datassential, Los Angeles, which tracks menu trends in U.S. chain and independent restaurants."
"If you are going to menu sandwiches, you probably are going to be menuing turkey," says Maeve Webster, director at Datassential, which tracks menu trends and conducts other restaurant market research. "You can do so much with it."
"I think brunch becomes a difficult occasion for [quick-service] operators to effectively address because this is typically a sit-down event for consumers," says Maeve Webster, director of food industry market research firm Datassential."
"According to a seven-page PowerPoint from the MenuTrends database of the firm Datassential, "This year is on track to be one of the most active years for seasonal pumpkin menuing" and could top the 2011 record, when more than 60 pumpkin-related dishes appeared on the menus of America’s top 250 chain restaurants."
"To further enrich our already industry leading analysis, our reports now include new charts, listings, and other features based on results culled from Datassential MenuTrends, a database that tracks 7,000 distinct U.S. restaurants and over one million menu items."
"According to market research firm Datassential MenuTrends, the penetration of pumpkin on beverage menus at the top restaurant chains and independents in the U.S. has increased steadily over the last 5 years. And since 2007, it has increased by 400 percent, Datassential found."
"One of the speakers, Maeve Webster from consumer research firm Datassential, shared some results from a consumer research study that revealed some interesting insights regarding how consumers feel about critical food issues."
"Datassential said: "As health becomes a top priority among the public, restaurant operators will meet consumer demand for more healthful menu options in 2012 by focusing on high-flavor ingredients that increase the healthful perception or reality of the item. This approach has already been adopted at some establishments by way of the Meatless Monday campaign."
"I think the industry is fighting a bit of an uphill battle because they are an easy scapegoat, because it’s out there and very highly visible, and it is an easy target—people don’t necessarily take responsibility for their own eating behavior," says Maeve Webster, director of Chicago-based research firm Datassential."
"Though seafood charcuterie is not yet on enough menus to show up as full-fledged trend in the databases of market research firms such as Datassential MenuTrends, which tracks menu items at more than 7,000 chain and independent restaurants, many chefs are confident the practice will catch on."
"It is the one segment that touches the vast majority of the U.S. population, to some degree or another," says Maeve Webster, director at food industry market research firm Datassential, about the quick-serve industry."
"Angus beef is a hit in restaurant limited-time offerings (LTOs), according to the latest MenuTrends Insider update from Datassential."
"Ingredients that are introduced to American consumers can take a while to become truly mainstream. Exactly how long that takes can depend on many factors, but menu research firm Datassential, after surveying the more than 4800 menus in its database, has figured out how far along different items in Latin American cuisines are in becoming household words."
"Experimentation with more unique flavors and the use of healthful, sustainably sourced ingredients are trending among American diners today, according to menu research firm Datassential."
"In its compilation of data from U.S. Chains and Independents in 2012, Datassential reports that eight vegetables are among the top 30 fastest growing ingredients on menus"
"Asian, Latin and Mediterranean have dominated the "ethnic" category on menus for at least a decade. Now, Datassential's data analysis of U.S. Chains and Independents in 2012 revealed that niche ingredients and flavors within these big three are emerging."
"Among restaurants in the frozen treats category — which includes ice cream, yogurt, gelato and Italian ice — unique flavors are a clear trend, according to Jana Mann, director of menu trends for Datassential. After examining a database of more than 4,800 chain and independent restaurants, Mann found nontraditional flavors such as mango, green tea and key lime pie were showing up on more restaurant menus in 2012 than they were the year prior."
""There is absolutely more consumer interest in a wider array of beverages, and restaurant operators have realized that," says Maeve Webster, research director at Datassential."
"Specifically, the Nielsen Perishables Group said supermarket deli prepared foods generally come in at a price point between $4 and $5 for prepared chickens, salads, entrees and sandwiches with pizza, deli snacks, sides and soups priced between $3 and $4. In contrast, the average price of a sandwich at a quick-service restaurant is $7.52 and at a family restaurant it is $8.40, according to Datassential."
"According to market research firm Datassential's MenuTrends, which tracks over one million different menu items at more than 7,000 chain and independent restaurants, lobster rolls have grown steadily and appear on 52 percent more menus that just four years ago. They can now be found on 2 percent of menus where sandwiches are offered."
"According to Datassential MenuTrends, buffalo sauce penetration is at about 33 % overall."
"During the summer and beyond, frozen treats such as gelato, frozen yogurt and customizable sundaes are trending on food truck menus, according to data compiled by research firm Datassential."
"According to Datassential MenuTrends, which stays on the cutting-edge of food-service news, high-end chefs in Canada are getting into the game as well, creating fast-casual restaurants that cater toward budget-conscious consumers while maintaining high quality and sophistication."
"According to Datassential MenuTrends, buffalo sauce penetration is at about 33 percent overall in restaurants, with casual leading at 37.7 percent and fine dining the lowest at 19.8 percent."
"Chicken wings are the classic application, but buffalo flavor and its partner in crime, blue cheese, now seem to go hand in hand across the menu. According to Datassential MenuTrends, buffalo sauce penetration is at about 33% overall in restaurants, with casual leading at 37.7% and fine dining the lowest at 19.8%."
"The popularity of Nutella continues to grow in America and nearly three-fourths of foodservice professionals revealed that hazelnut spread helps them "offer something unique to my patrons," according to a recent Datassential survey of more than 250 foodservice operators."
"However, new research from Datassential reveals that customers are not nearly as satisfied with your coffee as you might think. In a recent survey of more than 1,500 consumers, a whopping 89% said that at least occasionally they have been served coffee that is stale, bitter, cold, acidic, weak or with unwanted coffee grounds. Yet 96% of operators rate the quality of their coffee as good or excellent."
"Restaurants favored uncomplicated methods for cooking seafood in 2011, according to data compiled by research firm Datassential on the fastest growing seafood-preparation terms."
"Customizable carry-and-go foods are the items appearing most on food truck menus in 2011, as are high-end condiments or flavorings to dress up basic dishes, according to data compiled by research firm Datassential."
"Looking at the most popular sauces, flavors and menu descriptors used at restaurant to illustrate seafood dishes, Asian and Latin-influenced flavors and ingredients were most popular, according to the latest data from Datassentials, a restaurant menu and marketing research firm."
"Datassential reported that there is a strong Italian American influence in the region. Common words on the menu are "Parmigianino" and "ziti", while consumers surveyed favor dishes cooked with eggplant, plum tomatoes, veal and yes, let’s not forget lobster."
"According to information on various seafood-related menu parameters pulled by research firm Datassentials, tilapia held the spotlight for growth in menu appearance between 2007 and 2011."
"Pepper Jack as a menu offering on fast food sandwiches has gone up around 37 percent over the past four years, and 56 percent on fast food burgers, according to Datassential."
"A recent menu addition from Panera is the Mediterranean egg white breakfast sandwich with white cheddar, spinach and roasted tomatoes. According to Chicago-based research firm Datassential, egg whites are the fastest-growing protein within the total quick-serve segment--indicating an interest in targeting breakfast and health-minded consumers."
"While the percentage of restaurants that offer coffee rose across the board in the 2007-2011 period, especially notable is the increased presence of specialty coffee drinks such as cappuccinos, lattes, Americanos, and Macchiatos. Macchiato penetration has risen by over 50% since 2007, according to Datassential MenuTrends Direct data."
"Garlic handily reached the top spot as the most widely listed flavoring on restaurant menus, according to menu research firm Datassential, which monitors more than 4,800 restaurants across the United States."