Chef Chatter

Chef Chatter: 4 menu trends fast casual operators should master

Chain fast casual concepts often take a stab at including trendy items on the menu up to two years down the line, said Chef Scott Weaver, who shares ways that can help them to become first in innovation.

July 23, 2019

By Scott Weaver, director of research and development, Kahala Brands

The fast casual industry is constantly transforming with the ebb and flow of consumer trends, and out-of-the-box concepts continue to join the market. It's vital that we keep up with the latest food trends to maintain the great momentum the industry is currently experiencing.

From incorporating non-traditional spices to having several options for guests adhering to dietary restrictions, independent restaurants are more able to quickly adapt to industry trends. Chain fast casual concepts often take a stab at including trendy items on the menu up to two years down the line. That being said, there are a few consistent steps that R&D teams and chefs at these chain restaurant groups can take to be first in innovation.

By making tiny switches on your menu, or adding an LTO based on a consumer trend, your restaurant is more likely to get people in the door, help build word of mouth brand recognition, and expand your customer base.

While Kahala BrandsTM consists of 28+ different concepts, we saw an opportunity for menu innovation at the build-your-own-burger concept, The Counter. Because customers are building their perfect burgers, we see firsthand what's trending: plant protein, more options for dietary restrictions, experiential flavors and spices, and "fad" diet offerings.

These are continuing to grow in popularity, and here's how and why you should play with them on your menu:
1. Plant Protein
More and more people are coming to the realization that they're consuming an unhealthy amount of red meat, but that veganism isn't a fit for them/would not provide enough protein. Because of this, plant protein is gaining in popularity. Now there are menu offerings like the "Impossible BurgerTM," that are being implemented in fast casuals.

Plant protein presents a hearty, protein-packed option that is designed to replicate the benefits of red meat while encouraging an environmentally-friendly garden footprint. The trend is so popular that food production is off-the-charts and can't satisfy the demand fast enough.

2. Dietary preferences
As food evolves and diagnosing issues with food is getting more precise, we're seeing more individuals are starting to abide by dietary restrictions such as gluten-free, lactose intolerance, vegan, vegetarian, etc. For example, despite not actually being diagnosed with Celiac Disease, there is still a significant spike in consumers eating gluten-free because it is a viably healthier option. Same with lactose intolerance and people who decide to go non-dairy. Concepts that offer alternatives like cauliflower and quinoa or oat milk and vegan cheese are beginning to see more traction with traffic, sales, and profit.

3. Experiential Spices and Flavors
Inventive menu offerings call for taking risks with exotic flavors. Recently, we have recognized that some of our favorite dishes integrate spices that originate from the Middle East and South America. From Africa to Portugal, the ingredients that contain hot and spicy zests pique the most interest in today's foodies. A few flavorful and colorful spices we've noticed guests indulge at The Counter are chipotle, peri peri, harissa, zhug and chimichurri, which all give off that umami sensation to satisfy the trendy consumer's taste buds.

4. Fad diets
Many try to maintain lifestyles that require a fat-free, very-low-carbohydrate, or high protein diet in hopes of weight loss. Fast casuals have taken it upon themselves to innovate and offer options that appeal to every consumer based on what they can eat within a significant fad diet. Diets that are seeing lasting appeal include:

Mediterranean that mainly focuses on seafood, produce, and fresh cheese.
Paleo, known as the "modern day caveman."
Keto consisting of higher fat and protein.

Each diet should be signaled by a certain item on the menu, but only if the menu item fits in with your brand's personality and identity.

As industry trends are constantly evolving, it is imperative for fast casual food brands to be progressive and provide the latest hot-ticket items. Because, before we know it, there will be a new trend for us to put on the table.

Scott Weaver has an abundance of professional experience including studying with notable chefs such as Jeremiah Tower at the California Culinary Academy, working at Robert Mondavi Winery in Napa Valley, and cooking for the President in Atlantic City in the early 2000s. His culinary journey has taken him around the world from Germany to California and New York to Washington D.C. He has spearheaded culinary operations for restaurants such as Cheesecake Factory, Red Robin and Pieology Pizzeria. He now innovates for Kahala Brands' The Counter and BUILT and America's Sub Shop and Blimpie.

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Chef Chatter is a series on FastCasual.com featuring chef-authored blogs. Chefs who write at least 4 blog posts in a year will receive a free pass to attend either the Fast Casual Executive Summit or Restaurant Franchising & Innovation Summit. Join our community of movers and shakers in the foodservice business! Contact us at editor@fastcasual.com for more info.

Food & Beverage