Foodservice fancies

Prepared Foods, March, 2003 by Julia M. Gallo-Torres

New vegetables also appeared as healthful steamed or stir fried side dishes (including spinach or broccoli) at Jerry's Famous Deli, Studio City, Calif. Other offerings included asparagus with cardamom butter and seaweed salad at Legal Seafoods, Allston, Mass., $2.95 each.

Delicious Desserts

The dessert segment continued to boom, as patrons decidedly abandoned concern about their figures for emotional gratification. Chocolate is still the most popular flavor on menus, as evidenced by the following mentions: The Great Wall of Chocolate, a rich chocolate cake at P.F. Chang's, Scottsdale, Ariz., $6.95; and Lava Cake, a chocolate cake with hot fudge at Tumbleweed Southwest Grille, Louisville, Ky., $4.99.

Several varieties of cheesecake and apple pie also were added, as were alcohol-infused desserts. Those worth mentioning in the latter category include: Captivating Carrot Cake, pecan carrot cake with cream cheese icing and a sauce featuring Southern Comfort, at Jillian's, Louisville, Ky., $4.99; and a flan with almonds and Amaretto at Bice, New York, $7.50.

Foodservice operators interested in attracting new business would do well in increasing their ethnic food offerings, upgrading sandwich options and enhancing their dessert menus to include both indulgent and fruit-based products. Long-term, these strategies bode well in helping to expand their customer base and build repeat business.

New Offerings in Chains

% of Chains Adding a New Item by Meal Part


Sandwiches         27%
Desserts           22%
Sides/soups        21%
Salads             19%
Entrees (poultry)  17%
Appetizers         17%
Entrees (meat)     17%
Entrees (seafood)  14%
Entrees (other)    10%
Kids               10%
Breakfast           9%

n=196 chains

Source: Food Beat[TM] Inc., "Top 200 Report," July-Dec. 2002

Food Beat(TM) Inc., Wheaton, Ill., tracks product usage and menu activity at the nation's top 200 restaurant chains, as well as at up-and-coming chains and high-profile, trend-setting independents. Phone: 630-690-8790; e-mail: info@foodbeat.com; website: www.foodbeat.com.

RELATED ARTICLE: Going Global

As in other food-related areas, the foodservice sector has been dominated by global influences that blur the line between mainstream and ethnic cuisines. In a report titled "Ethnic Cuisines II," released by the National Restaurant Association, Washington, D.C., last year, the organization notes that Mexican, Italian and Chinese (Cantonese) foods no longer are considered foreign foods, as they are part of the mainstream American menu.

Articles presented in previous issues of this magazine note the move toward bold, more exotic flavors continues, and that up-and-coming cuisines include African, Indian, Caribbean (Floribbean), and South American flavors.

Launches in 2002 that confirm Hispanic foods continue to remain strong include Egg Custard and Coconut Custard pies by Country Home Bakers, Shelton, Conn. The same company introduced breads such as Bolillos, Semas and Pan Cookies. Atlanta Foods, Atlanta, presented a shelf-stable cheese dip under the Queso Melt brand. Also in the same year, ConAgra Food's, Omaha, Neb., Rosarita brand introduced Chicken and Vegetables in Southwest Style Sauce that contains "fire roasted onions, strips of red and green peppers, sliced chicken breast strips, black beans and corn, all in a Southwest sauce."