Mexican, Chinese and Italian are more mainstream than exotic today. Thai, Japanese and Caribbean are fast becoming the new ethnic food. In 2010 alone, new food items described as Caribbean increased 150%, Japanese increased 230% and Thai 68%, according to Mintel. This isn’t just about eating out. Surprisingly a good many consumers are cooking these foods at home as Americans become more sophisticated and experimental in the kitchen thanks to cooking shows and blogs. In product development consider not just new products but flavor varieties that capitalize on these trends. For foodservice operators, it’s time to relegate Mexican, Chinese and Italian to the favorites section of the menu and re-think global offerings.
QSRMagazine.com, 2/17/2011
