News, Events, and Openings
Innovative Flavors Continue to Drive Consumer Traffic to Restaurants
Consumers are interested in expanding their palates when dining out and want to patronize restaurants that offer innovative flavors. 
A new study from foodservice industry consultant Technomic finds that 42 percent of consumers, particularly males aged 25 to 34, are more likely to visit restaurants that offer new or unique flavors.
The 2009 Flavor Consumer Trend Report was designed to identify opportunities for restaurant operators and suppliers and help them differentiate their menus to attract new patrons and increase frequency of current customers. The report covers flavors created during food preparation as well as those added through sauces, dips, and condiments. Individual flavor profiles are explored, as is how they relate to major entrée categories (sandwiches, pork, seafood, etc.), appetizers, beverages, snacks, and desserts.
Interesting findings include:
- Two-thirds of consumers (66 percent) say that discovering a new flavor at a restaurant can persuade them to return to that venue for the same dish, and more than half (55 percent) say they may try other dishes there.
- A substantial portion of diners (36 percent) say they are more interested in trying new flavors than they were a year ago.
- Over a third of consumers (35 percent) are willing to spend more on a meal that incorporates new or innovative flavors.
- Among less broadly established ethnic cuisines, those of high interest include Spanish (72 percent), Hawaiian (71 percent), Tex-Mex (69 percent), Greek (66 percent), and Caribbean and Mediterranean (66 and 62 percent).
- Garlic, pepper, and smoky barbecue flavor profiles dominate entrée menus. Global influences are also prominent, specifically those with an Italian, Mexican, and Asian flair.
The 2009 Flavor Consumer Trend Report’s Consumer Insights section examines flavor preferences and purchasing behavior based on surveys of more than 1,500 consumers. The Menu Insights section utilizes Technomic’s proprietary Menu Monitor database to provide an in-depth look at how leading, independent, and emerging chain restaurant operators are incorporating flavor profiles into menu items. Throughout the report, 2009 results are compared to results from Technomic’s 2007 Flavor Trend Category Report. Appendices feature menu listings showcasing the top 10 flavors as measured by menu data, plus detailed demographic profiles of consumers who enjoy these top 10 flavors.
Gordon Food Service is committed to providing customers the most current industry information necessary to help them be aware of potential trends, stay competitive, and be successful. If you’d like more information on the products or services we can offer, visit the Become a Customer page.
This information is provided by Technomic, considered an industry expert for over 40 years. Information can be segment-specific and it is important that operators understand the segment to which they belong in order to determine how this particular data may or may not impact their own operation.
Source: Technomic, Business Wire, Chicago, October 21, 2009
