Innovations in menu analysis: a new database of 550 restaurants allows Mintel's Menu Insights to explore and pinpoint menu trends. While new trends co
Trends and innovations in foodservice are some times evident by simply opening a menu or two. But there is nothing special (or profitable) about spotting trends when everyone else does. Those in R&D, marketing and other disciplines where research is an active ingredient in planning know that the trick to uncovering the latest trends in foodservice is in the tools you use.
Chicago-based Mintel's Menu Insights (www.menuinsights.com) menu tracking database offers rich research capabilities to culinary and marketing types alike. The company's ongoing compilation of menu data from 550 restaurants--which includes the top 350 chain operators, 150 innovative independents and the top 50 independent chefs--tracks current and historical menu data and offers a user-friendly but robust tool to create customized charts, graphs and reports based on the latest menu data.
We all know that a database is only as good as the information it contains. To Mintel's credit, a perpetual effort by a dedicated Menu team at Mintel's headquarters in Chicago is constantly capturing the most recent menu data--from pricing to parmesan--and is specially trained to classify applications with great detail.
Getting to Know Macrotrends
The Menu Insights database allows users to construct search definitions on a variety of variables, creating completely customized results. The database provides subscribers with a global view of the foodservice marketplace, allowing users to search for macrotrend results across all 550 operators.
In a global search, the database identifies the most frequently menued flavors. The top five, excluding sensory descriptors such as spicy or sweet, are: garlic (2,482 incidences on 550 menus), honey (652), barbecue (502), lemon (387) and herb (371.) By drilling down by foodservice operator segment, these flavor trends vary dramatically. This drilled-down segment search shows that garlic appears most frequently on the menus of family/midscale and casual dining operators compared to the industry as a whole.
Mintel's GNPD database--which tracks new product activity in the U.S. and globally--shows the popularity of these five flavors follows a similar pattern in terms of the proportion of new food and beverage products launched in the U.S. that contain each flavor type. Similar to the Menu Insights results, garlic appeared most frequently (1,490 times between November 2003 and November 2004) out of the five flavors.
Chicago-based Mintel's Menu Insights (www.menuinsights.com) menu tracking database offers rich research capabilities to culinary and marketing types alike. The company's ongoing compilation of menu data from 550 restaurants--which includes the top 350 chain operators, 150 innovative independents and the top 50 independent chefs--tracks current and historical menu data and offers a user-friendly but robust tool to create customized charts, graphs and reports based on the latest menu data.
We all know that a database is only as good as the information it contains. To Mintel's credit, a perpetual effort by a dedicated Menu team at Mintel's headquarters in Chicago is constantly capturing the most recent menu data--from pricing to parmesan--and is specially trained to classify applications with great detail.
Getting to Know Macrotrends
The Menu Insights database allows users to construct search definitions on a variety of variables, creating completely customized results. The database provides subscribers with a global view of the foodservice marketplace, allowing users to search for macrotrend results across all 550 operators.
In a global search, the database identifies the most frequently menued flavors. The top five, excluding sensory descriptors such as spicy or sweet, are: garlic (2,482 incidences on 550 menus), honey (652), barbecue (502), lemon (387) and herb (371.) By drilling down by foodservice operator segment, these flavor trends vary dramatically. This drilled-down segment search shows that garlic appears most frequently on the menus of family/midscale and casual dining operators compared to the industry as a whole.
Mintel's GNPD database--which tracks new product activity in the U.S. and globally--shows the popularity of these five flavors follows a similar pattern in terms of the proportion of new food and beverage products launched in the U.S. that contain each flavor type. Similar to the Menu Insights results, garlic appeared most frequently (1,490 times between November 2003 and November 2004) out of the five flavors.
Trends and innovations in foodservice are some times evident by simply opening a menu or two. But there is nothing special (or profitable) about spotting trends when everyone else does. Those in R&D, marketing and other disciplines where research is an active ingredient in planning know that the trick to uncovering the latest trends in foodservice is in the tools you use.
Chicago-based Mintel's Menu Insights (www.menuinsights.com) menu tracking database offers rich research capabilities to culinary and marketing types alike. The company's ongoing compilation of menu data from 550 restaurants--which includes the top 350 chain operators, 150 innovative independents and the top 50 independent chefs--tracks current and historical menu data and offers a user-friendly but robust tool to create customized charts, graphs and reports based on the latest menu data.
We all know that a database is only as good as the information it contains. To Mintel's credit, a perpetual effort by a dedicated Menu team at Mintel's headquarters in Chicago is constantly capturing the most recent menu data--from pricing to parmesan--and is specially trained to classify applications with great detail.
Getting to Know Macrotrends
The Menu Insights database allows users to construct search definitions on a variety of variables, creating completely customized results. The database provides subscribers with a global view of the foodservice marketplace, allowing users to search for macrotrend results across all 550 operators.
In a global search, the database identifies the most frequently menued flavors. The top five, excluding sensory descriptors such as spicy or sweet, are: garlic (2,482 incidences on 550 menus), honey (652), barbecue (502), lemon (387) and herb (371.) By drilling down by foodservice operator segment, these flavor trends vary dramatically. This drilled-down segment search shows that garlic appears most frequently on the menus of family/midscale and casual dining operators compared to the industry as a whole.
Mintel's GNPD database--which tracks new product activity in the U.S. and globally--shows the popularity of these five flavors follows a similar pattern in terms of the proportion of new food and beverage products launched in the U.S. that contain each flavor type. Similar to the Menu Insights results, garlic appeared most frequently (1,490 times between November 2003 and November 2004) out of the five flavors.
Chicago-based Mintel's Menu Insights (www.menuinsights.com) menu tracking database offers rich research capabilities to culinary and marketing types alike. The company's ongoing compilation of menu data from 550 restaurants--which includes the top 350 chain operators, 150 innovative independents and the top 50 independent chefs--tracks current and historical menu data and offers a user-friendly but robust tool to create customized charts, graphs and reports based on the latest menu data.
We all know that a database is only as good as the information it contains. To Mintel's credit, a perpetual effort by a dedicated Menu team at Mintel's headquarters in Chicago is constantly capturing the most recent menu data--from pricing to parmesan--and is specially trained to classify applications with great detail.
Getting to Know Macrotrends
The Menu Insights database allows users to construct search definitions on a variety of variables, creating completely customized results. The database provides subscribers with a global view of the foodservice marketplace, allowing users to search for macrotrend results across all 550 operators.
In a global search, the database identifies the most frequently menued flavors. The top five, excluding sensory descriptors such as spicy or sweet, are: garlic (2,482 incidences on 550 menus), honey (652), barbecue (502), lemon (387) and herb (371.) By drilling down by foodservice operator segment, these flavor trends vary dramatically. This drilled-down segment search shows that garlic appears most frequently on the menus of family/midscale and casual dining operators compared to the industry as a whole.
Mintel's GNPD database--which tracks new product activity in the U.S. and globally--shows the popularity of these five flavors follows a similar pattern in terms of the proportion of new food and beverage products launched in the U.S. that contain each flavor type. Similar to the Menu Insights results, garlic appeared most frequently (1,490 times between November 2003 and November 2004) out of the five flavors.
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