Caribbean is emerging on restaurant menus as a food that appeals to a broad spectrum of tastes and textures. As an ethnic crossroads, island cuisine was built on the foods of indigenous Carib and Arawak peoples. And then it was influenced by slaves from Africa and the East Indies and by colonizers from France, Spain, the British Isles, Denmark and the Netherlands. Each wave bought with them their own foods including the palm coconut, varieties of pepper, rice, curry, mangos, pineapple, peanuts, limes, even yogurt.
MenuMine Trend
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More chains are now serving barbecue than ever before. In 2003, over half (53%) of all chains served barbecue items, up from 46% in 1997. And among those chains serving, a greater number of barbecue items are menued. Currently, there are 3.8 BBQ items on the menu of the average chain versus 3.1 items six years ago, for a gain of 23%. Casual chains have an average of 4.7 BBQ items on the menu, up 34% versus six years ago.
There is a distinction between side dishes and accompaniments. Sides are generally priced individually (a la carte) and accompaniments are a component in a meal and accompany a meat and an other veggie or carbo.
Successful breakfast menuing calls for an item to be hot, temperature wise. As shown on the left, 59% of breakfast menu listings are hot entrees or hot sandwiches.
"People are
beginning to be aware of the differences in
Mexican cuisine. There's 'Mexican -American
cuisine' and then there's 'regional - Mexican cuisine'."
Rick Bayless, author, chef and owner of Topolobampo and Frontera Grill restaurants
in Chicago.
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Versatility of Mushrooms
The average price of menu items using mushrooms in 2009 is $11.51, up from $10.75 in 2007.
Read More...Prepared Entree Trends in 2009
There is a considerable difference in preparation and average prices between Center of Plate Entrees and Prepared Entrees. COP entrees include a whole cut protein, whether a chicken breast or tender,...
Read More...Peppers Proliferate on Restaurant Menus
Virtually all restaurant chains (85%) and independents (83%) integrate peppers into their creations. On average, chains use peppers in 8 or 9 entrees. Institutional use of Peppers is relatively soft...
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Emerging Sauces MenuMine has identified more than 2000 unique sauces and toppings in addition to another few thousand unique dressings, marinades, glazes, condiments, spreads, seasonings and dips. Needless to say, tomorrow's flavor heroes are now beginning to creep up from the bottom of usage tables, where they may have ascended from 0.3% to 0.9% to 1.2% and now...
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