New and Unique Flavours Help Restaurants Respond to Consumer Demands without Breaking the Bank, Finds Technomic

March 18, 2012

New and Unique

New and Unique Flavours Help Restaurants Respond to Consumer Demands without Breaking the Bank, Finds Technomic

U.K. consumers are still greatly affected by lingering global economic recession, causing restaurant-goers to be more demanding than ever as they closely watch their foodservice dollars and actively seek the best overall value. These current market forces are making craveability and culinary expertise increasingly relevant to consumers. More than a quarter of all surveyed consumers (28 percent) are more interested in trying new flavours now than they were a year ago; this trend is strongly driven by younger consumers aged 18-34 (43 percent). Technomic’s findings signal the need for restaurants and their suppliers to stay on top of flavour trends in order to reinvigorate classic offerings with innovative twists.

“Operators are always looking at new ways to differentiate their brand,” says Technomic EVP Darren Tristano. “Incorporating unique flavours into existing menus can be a low-cost and effective way to grow sales and attract new customers. Focusing on food taste and flavour is a powerful long-term strategy.”

To help those aligned with the foodservice industry identify key flavour trends-whether infused during food preparation or added through sauces, dips and condiments-Technomic has developed the U.K. Flavour Consumer Trend Report.

Interesting findings include:

Of consumers surveyed, 39 percent said they would be more likely to visit a restaurant that offers new or innovative flavours, up from 35 percent of those surveyed in a 2010 study.

31 percent of consumers are willing to pay more for restaurant meals that showcase new and exciting flavour profiles. This is an increase from 28 percent two years ago.

Consumers aged 25-34 are the most likely to indicate a greater interest in ethnic flavours and cuisines (40 percent) up from 33 percent in just one year.

Mayonnaise is the leading condiment and sauce flavour at full-service restaurants and continues to show growth, increasing from 6.9 percent to 10 percent in the past two years.

Technomic’s 2012 U.K. Flavour Consumer Trend Report examines flavour preferences, attitudes and purchasing behaviour based on survey results from more than 1,000 consumers. The Menu Insights section utilises Technomic’s exclusive MenuMonitor trend-tracking tool to provide an in-depth look at how leading chain operators are incorporating top flavour profiles into menu items. Along with main course categories, the report contains in-depth explorations of beverage, dessert, snack and starter dip flavour preferences.

View the full article on PR Newswire Europe