NRN staff Datassential. - 10 Minutes News for Hoteliers

1 min

Popcorn chicken becomes a favorite on fast-casual restaurant menus

🍿 P.F. Chang's added Taiwanese Popcorn Chicken to its menu in November, featuring lightly battered boneless chicken thigh with five-spice seasoning. Popcorn chicken is on 1.4% of U.S. restaurant menus, a 53% increase in four years, known by 93% of the U.S. population, and 82% have tried it. A Portland, Ore., restaurant is highlighted for its popcorn chicken menu item.

1 min

Calamansi is showing up in vinaigrettes, marinades, and cocktails

🍉 Calamansi, a Southeast Asian citrus, is used in U.S. restaurants for its lime-tangerine flavor. Found in 0.5% of menus, its use has spiked by 50% in four years, with high awareness among Asian consumers. One New York City restaurant features calamansi in its offerings.

1 min

Cookie butter adds instant indulgence to restaurant menus

🍪 Cookie butter, made from speculoos cookies, is gaining popularity in restaurant menus, expanding from desserts to a variety of dishes and drinks, especially as a coffee flavor. Market research by Datassential shows 76% of the U.S. population is aware of cookie butter, 56% have tried it, and its menu presence has increased by 44% over the past four years, with the highest awareness among under-17s.

1 min

Hibachi is evolving as a restaurant experience

🍴 Hibachi restaurants offer a grilled dining experience in front of customers. Originally a "fire bowl" in Japan, hibachi now refers to a grilling method and Japanese condiments. In the U.S., 1% of menus feature hibachi, 80% of the population is familiar with it, and 60% have tried it. Expansion includes home grills and meal kits for an authentic Japanese taste. A Reno, Nev., restaurant uses hibachi cooking on its menu.

1 min

Aleppo pepper provides consumers with complex heat

🌶 Aleppo pepper, originating from Syria, is gaining popularity in U.S. restaurants. Known by 34% of Americans, 17% have tried it, with higher awareness among vegetarians and vegans. It offers a mild, fruity heat with smoky notes, suitable for savory and sweet dishes. Now more accessible in specialty stores and online, it's increasingly used by home cooks. Its popularity reflects a trend towards bold, regional flavors.

1 min

Skhug, a bold, versatile green sauce

🌶 Skhug, a Yemeni Jewish green sauce with cilantro, garlic, chile peppers, and spices, is gaining popularity in the U.S., particularly in restaurants and meal kits. Known for its bold, spicy flavor, skhug is now on 0.5% of U.S. restaurant menus, marking a 41% increase over four years. Velvet Taco highlighted skhug in a taco and Margarita. Higher skhug awareness is seen among vegan and vegetarian consumers.

1 min

Whipped feta spikes on restaurant menus as a base for toppings

🧀 Whipped feta, a creamy variation of feta cheese blended with Greek yogurt and olive oil, has seen a 106% increase in restaurant menu appearances over the past four years. With its Greek origins, this cheese is suitable for Mediterranean cuisines. Though not specified, whipped feta's popularity is most significant among millennials, with 47% of the population aware of it and 20% having tried it. It can be topped with honey, roasted vegetables, and spicy oils, often shared on social media.

1 min

Ghee grows in popularity as restaurants recognize its versatility

🧃 Ghee, a staple in Indian cuisine known for its high smoke point and nutty flavor, has seen a 71% increase on U.S. restaurant menus over four years, particularly at independent and midscale eateries, yet appears on less than 1% of menus. With 33% of Americans aware of ghee and 18% having tried it, this clarified butter is celebrated for its versatility and connection to Ayurvedic traditions.

1 min

Blue raspberry, a staple for candies, beverages, and desserts

🍓 Blue raspberry, not found in nature, became popular in U.S. restaurant menus, especially in candies, beverages, and desserts. Developed in the 1970s to differentiate raspberry flavors, it's currently trending in 2025. With 84% awareness among U.S. consumers and 60% having tried it—mostly millennials—its menu presence has surged 52% in four years. Dunkin' and Sonic include it in their drinks. Datassential confirms its ubiquity in quick service and chain restaurants.

1 min

Dukkah, a seasoning blend rising in popularity on restaurant menus

🥒 Dukkah, an Egyptian seasoning blend, is gaining popularity in the US with a 35% increase in restaurant menu presence over four years, particularly in independent and fine-dining venues. Market research from Datassential reveals 14% of the US population, mostly Gen Z, recognizes dukkah. It's creatively used in salads, soups, as a protein coating, and as garnish on avocado toast.

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