Isn’t it time you started acting on the data you have at your fingertips?
Food trends on restaurant menus are amazing predictors of what shoppers will look for next on the shelf, especially in the perimeter. Seafood is a staple in both the frozen section and the fresh case – and this is great data to help you deliver “ubiquity with a dose of inception” to drive traffic in those key areas.
MAC stage: Inception – Ethnic markets, ethnic independents, and fine dining
Trends start here and exemplify originality in flavor, preparation, and presentation.
This small white fish, also known as European sea bass, is often found in Mediterranean cuisine. It has a delicate flavor and few small bones. This versatile ingredient can be prepared whole grilled, roasted, steamed, poached or even braised.
On 2% of U.S. restaurant menus
Up 79% on U.S. restaurant menus
19% of consumers know it
7% have tried it
Brio Tuscan Grille
Grilled Branzino & Summer Panzanella Salad
Arugula, cucumber, tomato, grilled red pepper, chickpeas, red onion, croutons, Feta, red wine vinaigrette
MAC stage: Adoption – Ethnic aisle at supermarkets, casual independents, fast casual
Adoption-stage trends grow their base via lower price points and simpler prep methods. Still differentiated, these trends often feature premium and/or generally authentic ingredients.
The term “sustainable” is impacting all categories – but now especially fish and seafood. It’s used to describe specific farming or sourcing practices which protect the environment, public health and animal welfare.
On less than 2% of U.S. restaurant menus
Up 100% on menus over the past four years
69% of consumers know it
53% have tried it
Mccormick & Schmick’s
Wild Isles Salmon Crudo
Sustainable raised Salmon raised in the open waters off Scotland’s Shetland Island
MAC stage: Proliferation – Ethnic aisle at supermarkets, casual independents, fast casual
Proliferation-stage trends are adjusted for mainstream appeal. Often combined with popular applications (on a burger, pasta, etc.)
Another name for yellowfin tuna stemming from the Hawaiian word “ahi,” this ingredient is often used in raw dishes such as sashimi or poké, which are up 167 percent over the past four years on menus. It’s also ideal for grilling or searing.
On nearly 9.8% of U.S. restaurant menus
Up 28% over the past four years
64% of consumers know it
36% have tried it
Diced ahi poké tuna with basil, cilantro, mint, spicy kimchi slaw, sesame seeds and green onions, topped with tiger sauce
MAC stage: Ubiquity – Ubiquity-stage trends have reached maturity, and can be found across all sectors of the food industry.Though often diluted by this point, their inception-stage roots are still recognizable.
This dense, flaky white fish has a mild flavor and is a staple on store shelves and restaurant menus alike. Everything from fish & chips, fish tacos and center of plate entrees use cod to appeal to a broad base of consumers.
On 13.5% of U.S. menus
Up 8% over the past four years
86% of consumers know it
63% have tried it
Deluxe Fish Sandwich
Two breaded and deep-fried cod fillets on a toasted buttered bun with two pickles, a slice of cheese, lettuce, tomato, and a side of tartar sauce.