Traditional casual-dining restaurants, which typically have a lunch and dinner focus with moderate prices and include spots such as White Spot or Swiss Chalet, are menuing flavours that reflect several macro foodservice trends, such as consumer gravitation toward more indulgent options and the increased usage of unique and global flavours.
Comfort foods show no sign of slowing on menus and are appearing in a variety of forms. Comfort food is seeing an upgrade at traditional casual-dining restaurants, with salty Italian pecorino cheese topping the list of fastest-growing flavours, often appearing in hearty, cheesy dishes such as pizza and pasta.
These menus are also showing a level of premiumization, with truffles increasing on traditional casual-dining menus, often appearing in pasta or meat-based dishes. Rosemary is also showing growth on menus, often as a means to enhance standard offerings, such as fries and butter.
Global flavours and combinations are continuing to rise on menus, with regional Tex-Mex showing growth at traditional casual-dining restaurants. Taro, a root vegetable native to Southeast Asia, is also increasing on these menus. Taro is high in fiber and full of nutrients, reflecting consumer gravitation toward more functional ingredients. Operators are spotlighting the versatile veggie in a variety of ways, including as chips and in smoothies and bubble teas.