NEWS HIGHLIGHT
Seafood and citrus popular on menus
A new Technomic report indicates that the spring’s warmer weather is bringing lighter dishes, seasoning and sauces to restaurant menus, with seafood and citrus flavours especially prominent.
April 13, 2010, U.S. – A new Technomic report indicates that the
spring’s warmer weather is bringing lighter dishes, seasoning and
sauces to restaurant menus, with seafood and citrus flavours especially
prominent.
The findings are part of Technomic's ongoing examination of menu additions to leading independent and chain restaurants' menus, which are collected bi-annually and available on the company's online MenuMonitor database.
"We found that restaurants have begun rolling out a number of new seafood dishes, especially entrées incorporating grilled shrimp, salmon or Tilapia," Bernadette Noone, director of product management at Technomic, said in a news release. "We believe that the higher incidence of seafood dishes is the direct result of a fall in seafood's retail price points. We've also seen countless restaurants introduce new menu offerings featuring citrus and other fruit flavours. Lemon and lime have been exceptionally popular."
A look at recent seafood dishes reveals that shrimp tacos, lobster tails, grilled salmon and grilled mahi mahi are some of the most common menu additions. The seafood trend is evident across all restaurant segments, from quick-service chains to fine dining restaurants.
Numerous examples of citrus and other fruit flavours also are showing up on beverage items, alcoholic and non-alcoholic alike.
Technomic's MenuMonitor online database provides instant access to menus from over 1,000 independent and chain restaurants. Subscribers can search by menu items and specific ingredients, and track trends.
Print this page
