RH Staff Datassential - 10 Minutes News for Hoteliers

1 min

Overnight oats, a no-cook breakfast option

🥞 Au Bon Pain and other fast-casual restaurants are incorporating overnight oats into their menus. This no-cook breakfast has gained popularity, especially among Gen Z, with 55% of the population aware of it and 28% having tried it. Market research by Datassential indicates a 32% growth in the past four years and projects a 140% increase in the next four years, showcasing the demand for healthy options.

1 min

Demerara, a rich, minimally refined sugar

🍷 Demerara sugar, with its rich, caramel-like flavor, is now on 3.1% of U.S. restaurant menus, marking a 31% increase over four years, according to Datassential. This sugar is popular among vegetarian, vegan, and Asian consumers and is mostly used in independent and fine-dining establishments. It's favored for its minimal refinement and natural qualities, finding its way into cocktails, coffee drinks, and baked goods for added crunch and sweetness.

1 min

Burrata, a rich and creamy variation of mozzarella

🧀 Burrata cheese is now on 8.6% of U.S. restaurant menus, a 30% increase over four years. This mozzarella variant, filled with cream and often more mozzarella, is popular in salads, pizzas, pastas, appetizers, and shared dishes. Demand is driven by a preference for premium dairy and Mediterranean flavors, with high awareness among vegetarian and Asian consumers.

1 min

Hibiscus, the colorful flowering plant with health benefits

🌺 Hibiscus, also known as 'jamaica,' is trending on U.S. restaurant menus, featured in 10.2% of them—a 30% rise in four years, according to Datassential. This flowering plant, recognized for its vibrant hue and tart flavor, is rich in antioxidants and vitamin C. Popular in teas, cocktails, syrups, and desserts, hibiscus is most common in independent and fine-dining restaurants, aligning with the demand for global flavors and floral notes.

1 min

The Paloma, where tequila and grapefruit meet

🍹 The Paloma, a mixed drink from Mexico, combines tequila, grapefruit soda, and lime juice, and is gaining popularity in the U.S. with a 57% increase on restaurant menus over four years, now found on 7.7% of menus. Market research by Datassential shows 27% of the U.S. population recognizes the Paloma, especially among Hispanic consumers. Restaurants are customizing the cocktail by adding spices or syrups. Click to explore the Paloma's presence in a New York City restaurant menu.

1 min

Vegan Cheese, an alternative for vegans, the lactose-intolerant, and the plant-based-curious

🧀 In the U.S., 36% of consumers are lactose intolerant according to the National Institutes of Health. Vegan cheese, often made from oil, starch, colorings, and flavorings, is gaining popularity, found on 4.2% of U.S. menus—a 78% increase over the past four years. Technological advancements allow almond milk and other alternatives to curdle and ferment, creating more authentic vegan cheese products. Gen Z and Asian consumers show the highest awareness of vegan cheese, which is rapidly becoming a staple in pizzas, sandwiches, and more.

1 min

Hot Mustard, another way to get a hit of heat

🌶 Hot mustard, known by 85% of consumers and tried by 58%, appears on 1.4% of U.S. menus, marking a 44% increase in the last four years. Popular in Chinese cuisine, it's now found in McDonald’s sauce and as a Doritos flavor. Its popularity spans consumer demographics and is a staple in regional and casual-dining restaurants.

1 min

Non-alcoholic spirits, an option for those who don’t drink — and those who do

🍸 Non-alcoholic spirits are increasingly prevalent on menus, rising by 487% over four years to feature on 2.8% of U.S. menus. Younger consumers often opt for these beverages to socialize without alcohol. Brands like Seedlip offer booze-less options that rival traditional spirits in complexity. The shift in perception from "mocktails" to standalone menu items caters to both drinkers and non-drinkers.

1 min

The Bramble, a blackberry-gin cocktail

This article was written by NRN. Click here to read the original article The Bramble is a cocktail invented in the 1980s in London that brings together gin, lemon juice,…

1 min

Mango Habanero, the sweet-hot combination with endless uses

🥪 Mango habanero flavor is increasingly popular in the U.S., featured in various dishes and drinks. Despite habanero's spice, these mixtures highlight the pepper's floral notes and mango's sweetness. Market research by Datassential shows a 118% menu presence growth over four years, now at 4.8%. Its popularity is notable among Gen Z, millennials, and Hispanic consumers.

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