1. Chapter 1: New Trends in the Foodservice Industry

2. Overview of Menu Trends
Indigenous ingredients from local farmers and purveyors
Seen primarily in fine dining restaurants, hotels, inns and taverns.
Examples include: Restaurant Daniel in NYC and Willard Intercontinental in Washington D.C.
Healthy menu items
Operations often also provide nutritional analysis
Embraced by multiple industry segments, from upscale to family casual (T.G.I. Friday’s) and quick- service (Taco Bell).
Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009

3. Appetizers & Soups Appetizers Soups
Can be hot or cold and are generally served with wine or a cocktail
Offerings should appeal to many tastes. Can include beef, seafood, poultry, vegetables and fruit.
Soups
Served either hot or cold. Types include:
Clear soups: include bouillon, broths, etc.
Thick soups: include bisques, chowders, etc.
Specialty soups: include French onion, gazpacho, etc
Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009

4. Salads & Sandwiches Salads Sandwiches
Can be an accompaniment or main course
When served in lieu of appetizer it is considered a first-course salad; functions as palate cleanser
Entrée salads serve as healthy alternatives for customers looking for lighter fare
Sandwiches
Can be as simple as a hamburger or as sophisticated as the Maine Lobster Roll
Foodservice operations, such as Panera, introducing grilled and toasted sandwiches
Sandwich wraps appearing on lunch menus
Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009

5. Entrèes Meats Pork Poultry
Most popular entrée subcategory. Includes beef, lamb, pork and veal.
Steakhouses are more popular than ever.
Executive chefs also offering high-end specialty meats to meet customer demand
Pork
Pork ribs are the most common subcategory within the meat section of the menu
Poultry
Includes: duck, chicken, pheasant and quail
Preparations include: baked, barbecued, braised, fried, grilled and roasted
Gaining in popularity as a healthy alternative to red meat
Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009

6. Entrèes Cont’d Fish & Seafood Pastas & Pizza
Considered a healthier option; patrons demanding more baked, grilled and roasted options
Patrons more willing to try fish beyond traditional offerings of salmon, shrimp and tuna
Pastas & Pizza
Relatively inexpensive to make and are popular with customers
Many chains offer guests the option of creating their own pastas and pizzas
Foodservice organizations are getting more creative
Pastas based on Italian recipes (Bertucci’s)
Increased pizza dough options (Uno Chicago Grill)
Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009

7. Accompaniments & Dessert
Consist of pasta, potato, rice and vegetable selections
Often featured on an à la carte menu to increase average check amount
Desserts
Selections include: cakes, custards, pies, puddings, tarts and soufflés
Profitable and should be strategically placed on the menu to maximize sales
Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009

8. Beverages & Tea Menus Beverages Tea Menus
The most profitable menu item
Includes: wines, beers, mixed drinks, after-dinner drinks and non-alcoholic beverages
Bottled water, martinis, margaritas, teas and frozen drinks have gained in popularity
Tea Menus
Found mainly in hotels and at high-end restaurants and are traditionally used for “teas”
Example includes the Waldorf Astoria’s “Champagne Tea” which consists of tea sandwiches, scones, pastries and the house brut
Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009