Article

Fast casuals find flavor trends for fall

How fast casual restaurants are embracing new menu options for the season.

September 8, 2011

As cooler weather approaches, fast casual restaurants are trading summer's leafy greens and citrus fruits for hearty vegetables and rich soups. They're also finding unusual ways to incorporate the season's favorite flavor – pumpkin.

From Artisan cheeses and oatmeal to honey and beer-infused dishes, food specialists preview some of the season's hottest menu items.

1. Artisan cheeses

As consumers are becoming more aware of artisan ingredients and open to trying new flavors, chefs are getting braver with combinations, said Mendy Armstrong of Food IQ, a trend identification company.

"It's a way for operators and consumers to add a higher-quality ingredient to a familiar entrée," said Armstrong, who predicts that the cheeses will likely show up in casserole-like items.

Specifically, Ed Zimmerman, of The Food Connector, predicts an increase of crème fraiche and goat cheeses.

"They have high flavor and drive warm feelings," he said.

Spotted: Panera Bread -- Fuji Apple salad (topped with Gorgonzola cheese)

2. Upscale oatmeal

The breakfast food has been popping up on menus all over the nation for the past year, and the cooler weather will more than likely inspire even more consumers to start their days with the warm, healthy meal.

"Oatmeal has been a proven draw, and now restaurants are snazzing it up to use it as a base for more healthful or playful inclusions and to also set themselves apart," said Suzy Badaracco, the president of Culinary Tides. She compared the oatmeal trend to when restaurants took mac 'n cheese upscale a few years ago. "It's the same pattern here, except oatmeal has a stronger health angle."

Because plain oatmeal is basically a blank canvas restaurants can do a variety of things with it, said Kathy Hayden, a foodservice analyst with Mintel Menu Insight.

"There are plenty of ways to keep oatmeal going. You can vary the toppings or use mixed grains. I think this works because it's so customizable," she said.

Oatmeal bars, similar to the frozen yogurt bars, could be the next step for oatmeal, Hayden said.

Spotted: Starbucks -- Dried Fruit Topping for Starbucks Perfect Oatmeal

3. Farm-to-table vegetables

On par with the natural food movement, consumers are demanding high-quality, farm-to-table veggies now more than ever.

Hayden predicts that hearty and late-harvest vegetables, such as onions and potatoes, will be popular this fall as fresh greens and tomatoes pass with the summer season. Expect chefs to incorporate veggies into signature dishes, such as adding collard greens or butternut squash to mac 'n cheese, Armstrong said.

Another popular fall veggie is the heirloom potato, a high-quality spud with unusual color, flavor and texture.

"They're just the next level of cool – first sweet potatoes took the spotlight, then purple potatoes, now heirlooms are taking the stage," Badaracco said.

Spotted: Wildflower Bread Company -- Sweet Potato sandwich

4. Beer and Stout infused dishes

Using beer as a flavor in savory dishes -- such as cheese and ale soup and in desserts such as Guinness ice cream floats -- started gaining momentum about three years ago but is still coming on strong, Hayden said.

"Independents have been doing it a while, but I think it's getting more popular now that a mainstream brand (TGIFriday's) is taking it and running with it," she said.

The casual dining chain offers entrees featuring steak and chicken marinated in craft beer and also serves beer-battered vegetables and a stout-beer remoulade dipping sauce for chips.

Spotted: Bobby's Burger Place – offers beer cheese for burgers and spiked milkshakes

5. Honey

Honey is on the uptick, in general, up 20 percent in menu mentions between Q2 2008 and Q2 2011, according to Hayden, and fall menus will keep with the trend.

"Honey opens up opportunities for varietal and regional references to be added to menu copy," Hayden said. "For example, Mintel Menu Insights shows 'Bitter Honey,' 'Black Honey,' 'Clover Honey' and 'Tupelo Honey" are all on the rise, and this kind of detail adds a lot of interest to menus."

Spotted: Panda Express -- Honey and Walnut Shrimp

6. Pumpkin

Although pumpkin is a year-round flavor when it comes to fro-yo, shakes and other desserts, last fall saw a variety of other pumpkin dishes, including pumpkin-stuffed ravioli and salads featuring pumpkin seeds, a trend that Hayden predicts will continue through this season.

"Butternut and other fall/winter squashes are also coming on strong," she said. "Pumpkin/Squash and sage is a nice combination, and I predict this one gaining some momentum on more pasta, risotto and entrée options."

Spotted: The Mixx -- Pumpkin Bisque

* Photo by somebox.  

What are you adding to your menu this fall? Leave your comments below.