Centered on the plate: whether they are quick-service restaurants , limited-service restaurants , casual dining or fine dining establishments, foodservice operators are targeting entries, appetizers, sandwiches and soups that promote menu diversity by using petite portions and ethnic variations

Prepared Foods, Nov, 2005 by Marcia A. Wade

Industry currents have led food operators to stock menus with entrees and appetizers offering a little something for everybody. For some, that something is familiarity; others are seeking health and freshness, and even more people are stuck on variety and convenience. Those divergent desires can be "something else" for manufacturers. It may require manufacturers to source economically priced organic ingredients and provide authentic ethnic flavors, while keeping in mind the specific needs of the foodservice operator.

"One of the keys to success for foodservice operators is menu diversity and product variety," says Frank Carpenito, president and CEO of Fairfield Farm Kitchens (Brockton, Mass.). On one hand, customers are seeking foods that remind them of safer, simpler times. On the other hand, "Restaurant goers continue to look for a more ethnic flair," says Carpenito.

"In family dining, the kids will want something less intense in flavor, but the adults will want something a little more powerful" discusses Robin Brooks, owner and CEO of Brooks Food Group (Bedford, Va.).

Brooks' company finds consumers are more comfortable trying a new dipping sauce as opposed to an entirely new entree. "A sauce gives them a little control, and it also lends itself to a broader range of people who would eat the product," explains Brooks. "The operator will serve [a meat] with two or three sauces so that, flavor-wise, there can be something for anybody."

Sauces also give the restaurant operator more flexibility in terms of variety. "Restaurateurs can change a sauce overnight, but it will take longer to change the marinade or a coating system for a manufactured chicken tender," says Joanie Brown, director of research and development in process improvement at Brooks Food Group.

Marinades help with flavor and moisture retention. "You have to be aware that if you add marinades too heavily, it will change the texture of the meat," warns Michael Janosik, CEC, executive research chef at Barber Foods (Portland, Maine).

Base flavors incorporated into the main meat element of an entree tend to be more subtle and, when paired with a variety of different dipping sauces, like pineapple mango or teriyaki ginger, the meat itself can be made to be more transferable in a lot of different geographical areas and regions. When restaurants change the sauce or stuffing in the chicken, people perceive it like a new entree, says Brown.

Something Old, Something New

Chefs are returning to classic dishes and preparation. A Barber Foods' client recently requested a duxelle, a classic dish using a reduction of pureed mushroom, shallots and herbs.

Janosik believes the restaurant industry will turn toward simple and clean-tasting foods that are both comforting and adventuresome. "I think trying to have too many ingredients can muddle the flavors. Fusion is a neat trend, but I see chefs backing off and going toward a simpler, cleaner taste," he observes.

Manufactured entrees and appetizers for foodservice must have a good first taste, as well as offer the possibility for a chef to add his own flair and customize the dish to his menu. Says Janosik, "I think you see variety and some of that [good, clean flavor] with the tapas menu. It creates a fun, interactive dining experience."

The line between appetizer and main course has blurred so much that chicken wings, once considered solely an appetizer, have become part of the main course. Small plates are common in foodservice for many reasons, including presentation and reduced portion size for dieting, but their ability to provide variety also stokes the fires of demand. For example, patrons can sample several flavors of chicken wings with 13 signature sauces at Buffalo Wild Wings (Minneapolis). "Our operators have also requested jerk and Jamaican chicken wings," says Brown. "The Buffalo flavor is huge, but it's not just Buffalo wings, but Buffalo fried shrimp, calamari, sandwiches, pizza and salads," observes Maria Caranfa, who collects menu statistics for Menu Insights (Mintel International Group, Chicago).

Convenience also spurs customer spending on smaller entrees. Consumer attitudes suggest off-premise dining occasions wilL grow in the next several years, reports Technomic. "A lot of our customers are looking for portable foods," agrees Brooks. They want something that can be picked up at the drive-through and consumed while driving, she adds. This trend will lead to a demand for fresh products that are made quickly, remain hot and hold up on the ride home.

Sometimes Ethnic

With better sourcing, chefs now have an opportunity to skew dishes more toward South American and Asian cuisines. For example, chipotle flavors are appearing in everything from burgers to mayonnaise, and from ranch dressing to aioli sauce. Dave & Buster's Inc. (Dallas) Honolulu menu supplies a Chipotle Salmon Salad, featuring chipotle-honey glazed salmon tossed with romaine lettuce, tortilla strips, cheese, avocado, pico de gallo and a chipotle dressing. The application of cilantro has become more common in dressings, sauces and creams; it could be an offshoot of an increase in Mexican cuisine.