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FCES15: Stay on trend with the latest food trends
Tastes and trends in food change and evolve rapidly. What may have been an innovative concept last year may be exactly the wrong one now.
October 29, 2015 by Travis Wagoner — Editor, Networld Media Group
Tastes and trends in food change and evolve rapidly. What may have been an innovative concept last year may be exactly the wrong one now. With the evolution of technology — especially mobile — consumers have access to a vast array of information regarding the food they eat, where it comes from and what’s trending. Fast casual operators have the challenging task of bringing these flavors to their guests.
"If we can tell a story with our food, we win. It’s about the experience," said Mindy Armstrong, director of food insights and innovation for Food IQ, during a session on Oct. 19 at the Fast Casual Executive Summit in Miami.
Consumers want you to "get real" with them, according to Armstrong. The fast casual industry is a rapidly changing one, and with rapid change people want authenticity and honesty.
"Sixty-one percent of consumers want to know where their food comes from," Armstrong said. "But 39 percent of them don't believe that companies are being truthful about it. Food has become a vital piece of who we are."
Food and food trends are also being influenced by a "poly-cultural shift."
"Sixty-one percent of consumers say they are influenced by other cultures," Armstrong said.
She went on to give examples of "opportunity flavors" — flavors that are becoming popular — and "emerging flavors" — flavors that are ready for trial. Examples of opportunity flavors are bitter profiles; ethnic cheeses; heirloom fruits and vegetables; lemongrass; curries; upscale American Southern (friend chicken, biscuits, etc.); small-batch spirits; and Korean, Middle Eastern and Vietnamese cuisines.
Examples of emerging flavors are black garlic; egg whites in beverages; fish sauce; goat meat; quail; ethnic soups (ramen, pozole, Pho); low-gluten heritage wheat varieties; seaweed; and posh jerky.
According to Food IQ, the flavor themes for 2015 have been citrus, "back to basics" foods (seasonality), vegetables, ethnic and All-American upscale Southern.
"Where there are themes, there are opportunities," Armstrong said.
Chef Jimmy Carey, executive chef and owner of Jimmy'z Kitchen in Miami, made sure he incorporated a Latin flair into his restaurant concept.
"People want Abuela's cooking — grandma's cooking," Carey said. "We needed to reach the Miami Hispanic community via their taste buds with entrees made like Abuela's cooking."
At the same time, Carey studied the markets in which he opened his Jimmy'z Kitchen locations. The South Beach market, for example, is body-conscious, fast-paced, an age group of 25 to 50, and a walkable community. He was sure to include chef-inspired healthful salads, paninis, sandwiches and entrees with a Latin influence.
Carey's other locations, such as in Wynwood in Miami, which has a large millennial population, required a large space and a new beverage program. Carey described Wynwood as "artsy" and "crafty" but also with Puerto Rican roots.
"You want to keep customers in your restaurant, so we incorporated a beverage program of 50-plus local and national craft beers and a wine selection," he said. "We also expanded the Latin entrees as chef's specials and a 'menu' of events with a Latin flair."
Carey also opened locations in the Pinecrest and Brickell areas of Miami. The former has a family-oriented Latino demographic, and the latter a professional millennial demographic.
"We are constantly looking at our menu," Carey said. "We talk to our guests and see what we can add to our core menu."
John Kunkel, CEO and founder of 50 Eggs, a collection of restaurants that includes Yardbird Southern Table & Bar, Swine and the upcoming Spring Chicken concept, advised that, "Menu creation revolves around choice. People are going to eat what they want to eat."
Kunkel's restaurant concepts have an American Southern flair and span from fast casual to what he calls "approachable fine dining" — a $40 to $50 check average.
"People can share a meal and share a laugh," he said. "There's been an embracing of American Southern comfort food."
Kunkel also recommended that restaurateurs be creative in looking at what might be overlooked in the market, especially young, professional women, a demographic Kunkel believes is underserved.
On the business end of the operation, the check average is also deserving of great consideration, Kunkel stated.
"The check average is important, and for us that’s $14 to $16," Kunkel said. "But that check average needs to be brand-built."
About Travis Wagoner
Travis Wagoner spent nearly 18 years in education as an alumni relations and communications director, coordinating numerous annual events and writing, editing and producing a quarterly, 72-plus-page magazine. Travis also was a ghostwriter for an insurance firm, writing about the Affordable Care Act. He holds a BA degree in communications/public relations from Xavier University.
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