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Menu Development
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 | First Blood
Native to Italy, the blood orange has quickly been gaining momentum
across U.S. restaurant menus. According to Mintel Menu Insights, blood
oranges have become vastly popular on restaurant menus in both food and
beverages.
Ben Kenney, Mintel Menu Insights
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 | Get Saucy!
Restaurant menus from quick service to fine dining demonstrate the
appeal of dipping sauces. A small cup of sauce packs a big punch for
restaurant operators and consumers, enhancing food flavor for many menu
offerings.
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 | Grilling
Grilling gets ever more popular with exciting flavors; many restaurants "go green" by adding organic items to menus.
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 | Just a Bite
Mini treats and desserts hit
restaurant menus in a big way; macaroni and cheese is made anew with
fresh pairings and flavors; beets’ versatility lends itself to many
menu items; the milkshake is re-invented.
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 | Muddling the Waters
Muddled ingredients are the new buzzwords on cocktail menus, while
fresh ingredients abound in restaurants throughout the U.S.
by Maria Caranfa
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 | Oil and Vinegar Do Mix
Vinaigrettes have developed past
the introductory flavor stages of raspberry and balsamic to become a
popular flavor component of menu items. According to Mintel Menu
Insights, vinaigrettes increased 4% over last year.
Maria Caranfa, Mintel Menu Insights
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 | Pomegranate Power!
Pomegranate’s popularity has
been elevated significantly due to its high antioxidant content and
related health benefits. Its bright color and versatile sweet, tangy
flavor also contribute to its popularity on U.S. restaurant menus.
Maria Caranfa, Mintel Menu Insights
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 | Spicy New Addition
Huge growth in Indian cuisine;
green tea still going strong; martinis with an energy boost; and more
cheese varieties hit menus.
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