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<a href="http://www.accessmylibrary.com/article-1G1-106863053/wowing-restaurant-patrons-flavor.html" title="Facts and information about Wowing restaurant patrons with flavor: foodservice fare provides a glimpse of upcoming trends. The data research company, Food Beat, analyzes menus of the 200 largest chain restaurants, as well as 50 trendsetting operators. Entrees, side dishes and desserts highlight flavor use for customer appeal. The evolving nature of Barbecue, Buffalo, Caesar and Cajun flavors is examined.(formulation & ingredient challenges)">Wowing restaurant patrons with flavor: foodservice fare provides a glimpse of upcoming trends. The data research company, Food Beat, analyzes menus of the 200 largest chain restaurants, as well as 50 trendsetting operators. Entrees, side dishes and desserts highlight flavor use for customer appeal. The evolving nature of Barbecue, Buffalo, Caesar and Cajun flavors is examined.(formulation & ingredient challenges)</a>
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Wowing restaurant patrons with flavor: foodservice fare provides a glimpse of upcoming trends. The data research company, Food Beat, analyzes menus of the 200 largest chain restaurants, as well as 50 trendsetting operators. Entrees, side dishes and desserts highlight flavor use for customer appeal. The evolving nature of Barbecue, Buffalo, Caesar and Cajun flavors is examined.(formulation & ingredient challenges)
New flavors, bold flavors and multiple flavor combinations characterize many of the new items making their debut on menus of the nation's top 200 chains (those with annual sales roughly at $70 million or higher) during the first half of 2003. Successful operators, from quick service to fine dining establishments, have maximized the use of flavors to attract customers, improve margins and differentiate themselves from their competitors.
A sampling of menu items introduced in early 2003 appears throughout this article. It is interesting to note several of the operators are in the family coffee shop segment, not traditionally known for flavor innovations. However, ...
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