NRN staff Datassential. - 10 Minutes News for Hoteliers - Page 2

1 min

Guava, a photogenic tropical fruit

🍇 Native Grill & Wings recently added a Spicy Guava Rita, priced at about $12, featuring Espolòn Blanco tequila, guava, jalapeño, and a Tajín rim. KFC's new Saucy concept includes a Passionfruit + Orange + Guava Refresher. Guava's popularity coincides with an increased interest in Latin American and Southeast Asian cuisines. Datassential reports 76% of the U.S. population recognizes guava, and 48% have tasted it. A Miami restaurant is creatively pairing guava with chicken.

1 min

Ramps, a special springtime treat

🌱 Ramps, or wild leeks, with a garlicky-onion flavor, are available from late March to early May and have become a culinary highlight signaling spring in restaurants. Their popularity on U.S. menus has increased by 32% over four years, now appearing on 0.8% of menus, particularly at fine-dining and independent establishments. This trend is driven by the demand for local and seasonal ingredients, with Gen Z and Millennials as the main consumers.

1 min

Char Siu, a sweet and savory pork dish

🍝 Char siu, Cantonese barbecued pork, is gaining popularity in US restaurants due to increased interest in Asian flavors. Chefs are incorporating char siu in various dishes, elevating it with premium meats and modern styles. It appeals to those seeking globally inspired comfort foods, with 14% of American consumers having tried it. Its presence on menus has expanded by 29% in the last four years, with a projected growth of 30% in the next four. Notably featured in restaurants in Las Vegas and Honolulu.

1 min

Patatas bravas, a Spanish comfort food

🥗 Patatas bravas, a traditional Spanish dish, is becoming popular in the U.S. with 75% of the population familiar with it and 45% having tried it. The dish appears on 0.5% of U.S. restaurant menus, marking a 10% increase in the last four years. Its popularity is especially high among Asian and Hispanic consumers. It's commonly seen in independent and fine dining establishments, showcasing global flavors and comfort food appeal.

1 min

Sesame balls, a trending Chinese snack

🍜 Sesame balls, a Chinese snack with rice flour dough and sweet fillings, have increased in popularity on restaurant menus by 36% in the past four years. Datassential's Menucast predicts a further 25% growth over the next four years, as American consumers develop a taste for Asian-inspired treats like mochi and boba. The snack's appeal lies in its crispy, sesame-coated exterior and chewy interior.

1 min

Furikake, a Japanese seasoning blend

🌱 Furikake, a Japanese seasoning blend containing seaweed, sesame seeds, and dried fish, is witnessing a 36% growth on restaurant menus over four years, with a forecasted rise of 52% in the upcoming four years, according to Datassential’s Menucast. The seasoning, which appeals to Asian consumers and those interested in global flavors, is increasingly used by chefs in the United States to enhance various dishes due to its umami-rich taste and minimal cost implications for restaurants.

1 min

Chamoy, a sweet-sour-spicy condiment

🍫 Chamoy, a Mexican condiment, is gaining traction in the U.S. among consumers who enjoy Mexican cuisine. Made from pickled fruit, chiles, and lime juice, it can be liquid or paste-like, combining salty, sweet, sour, and spicy flavors. Market research by Datassential shows that 38% of U.S. consumers recognize chamoy, and 17% have tried it, often with fruits, vegetables, or in drinks like the popular mangonada.

1 min

Summer squash, a vegetable for every type of dish

🍠 Summer squash, including zucchini, pattypan, and chayote, has grown in restaurant menu appearances by 38% over the past four years, now found on 1.4% of U.S. menus. 81% of U.S. consumers recognize summer squash, which stands out for its versatility in various dishes without adding excess moisture, according to Datassential market research.

1 min

Truffle aïoli: Two trending concepts in one bite

🍴 In the Mediterranean, aïoli is made with garlic and olive oil. In the U.S., aïoli has evolved to include various ingredients and is often used synonymously with mayonnaise. Truffle aïoli, notably made with truffle oil, is trending in the U.S. and is present on 1.7% of restaurant menus, marking a 22% increase over four years. This variety is sought-after for its rich aroma and creaminess, complementing dishes from French fries to highly acidic meals.

1 min

Bucatini, the hollow pasta that’s great for sauce

This article was written by Restaurant Hospitality. Click here to read the original article Bucatini is a simple-looking pasta with a story. The noodle — which could be confused with…

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