Ethnicity, comfort and convenience at foodservice forefront

Prepared Foods, April, 2002 by Julia M. Gallo-Torres

Even in a recession, the foodservice category is somewhat buffered from tremendous dips--for some, eating out is part of a daily ritual. A dynamic area, the segment reflects an increasingly sophisticated, adventurous diner, attracted not only by traditional fare, but also by ethnically diverse menus.

Despite a surge in patriotism during recent months, Americans continue to love ethnic foods. Vietnamese, Philippine and Indonesian cuisines, which have become popular on the West and East coasts will, eventually, make their way across the U.S. "Port cities, such as Chicago, Boston, New York, San Francisco, New Orleans and Miami, have a large influx of international people, who bring their local foods with them. Individually, talented chefs opening their own restaurants are the driving forces behind the growth of these cuisines," states Tom Miner, vice president of marketing, Lettuce Consulting Group, Chicago. Another new happening in the industry is that the Asian segment which, traditionally, has been made up of independent, local restaurants, has seen the creation of chains such as Big Bull, PF Chang's, Panda and PeiWei.

Restaurant operators wishing to present Asian foods have help in many forms, according to Mintel's Global New Product Database (GNPD). Offerings include Portion Pac's (a subsidiary of H.J. Heinz), Mason, Ohio, shelf-stable line with several flavors: chili sauce, hot mustard, soy sauce, sweet and sour sauce and duck sauce. Also of interest is Texas Food Research's Satay-brand line of Thai sauces, all-natural products available in ginger sweet and sour sauce, Thai peanut dressing, Bali barbecue sauces, spicy peanut sauce and pad Thai stir-fry varieties. Other items such as Schwan's Food Services' mini egg rolls, available in spicy buffalo chicken, sweet and sour chicken and vegetarian varieties, also are on the database.

In the Mexican foods sector, items included Fernando's Foods' (a subsidiary of ConAgra), La Palma, Calif., Crispadoras Mexican entrees. These flauta-style items are available in chorizo, barbecue Chipotle chicken, shredded beef, Sunrisa ham and cheese, and chicken ranchers varieties. The same company's burritos, with flavors such as chicken and rice, combo beef and bean, chili and cheese, fiesta bean, egg, sausage and cheese and soft taco snack, also are available. Risvold's, Sardena, Calif., La Cocina Mexicana brand jalapeno relish will add a zing to many Mexican-based dishes.

While patrons eagerly await new food experiences, there has been a change from "modern foods," represented by fusion cooking, to "traditional" foods, says Miner. "The younger age groups are shifting to traditional food preparations, comfort foods, such as spaghetti and meatballs and turkey dinners." The trend toward comfort foods has been especially strong after the events of September 11. "Pulling together four or five ingredients from a regional cuisine and developing it into an American- or California-style (fusion)," is quickly losing steam.

A quick look in the database for traditional American fare reveals a corned beef brisket cured with Saranac black and tan beer introduced by Levonian Brothers, Troy, Mich., available in the New York area. Norpac Foods, Salem, Ore., extended its soup line to include cream of broccoli, roasted vegetable and radiatore, and zesty lentil and orzo. Nestle Foodservice, Glendale, Calif., launched a line of potato side dishes that include the varieties of: premium homestyle and real mashed potatoes, mashed potatoes in roasted garlic, four cheese and butter and herb; and premium hash browns.

Cooking techniques still favor the rotisserie, which is being applied on a broader scale. In quickservice restaurants, meat and vegetables are being slow cooked and dried at low temperatures. "This is probably related to health issues," suggests Miner. Along those lines, the grill continues to be a favorite cooking method because of its healthy perception. Roasting also is strong and peaking as a mainstream, mass-cooking technique, he continues. Ironically, despite an obsession with weight, diners continue to enjoy large portions of foods. While the theory is they will take the extra food home, industry observers are not sure this always happens.

Reaching the Benchmark

Eating "out" at home is still a popular option for many who enjoy eating in, but are short of time or not interested in making a home-cooked meal. To this end, supermarkets continue to offer a large selection of Home Meal Replacement options. However, after encountering the difficulties of food preparation and employee training, supermarket operators have turned to branded, well-known, customer-accepted items to provide good food with a minimal labor cost.

For example, why make a soup from scratch when a Campbell's soup kiosk can meet consumer demand? "The kiosks allow supermarkets to capture the consumer's dollar, without the headaches," explains Jackie Rodriguez, consultant, Technomic Inc., Chicago. Convenience is still a major driving force, but consumers have not lowered their expectations for restaurant-quality foods. "If consumers see a hot meatloaf at the store, they want it to taste as good as a restaurant's; if it doesn't, they'll be disappointed," continues Rodriguez. Other brands making appearances at supermarkets include Subway and Starbucks.