2010 Menu Development survey: In menus, diversity rules

Chefs and operators are becoming more adventurous with their menus but there are still limits to what they can achieve.

The results of the 2010 Menu Development Study, conducted annually by Foodservice Director, are in, and the survey says Asian is “in,” Mediterranean has staying power, and Thai, Caribbean and Cuban will be making their way onto more non-commercial menus in the months to come.

The results are summarized in a sidebar below, and in four charts scattered throughout the article. But raw data doesn’t often tell us the why—or why not. So, we asked 30 chefs and operators to tell us what’s popular in their operations and why, as well as what is holding them back from expanding their menus even further.

The most frequent response to the open-ended question, “what is the most popular ethnic cuisine?” is Asian and that is true in most segments.

“I think the reason why students like it so much,” suggests Craig Mombert, executive chef at Davidson College in North Carolina, “is because most people are familiar with Chinese food. It is not a stretch for many to give other types of cuisine, such as Thai or Korean, a shot. And they get to experience flavors that are not found traditionally in European and other Western cuisines.”

Another reason, says Shawn Hoch, executive chef at Washington State University, is that a large number of customers are Asian.

2010 Menu Development Survey Types of Chart“Our largest minority population on campus is Asian,” Hoch says. “Chinese is most popular, but we also follow Japanese and Thai, and recently added Vietnamese pho to the menu, which has been well received. We also have been adding to our sushi concept and added dim sum to the menu.”

Vaughn Vargus, executive chef at the University of California at San Diego, says, “At the top of the list would be our sushi/soba menu items. Thai, Vietnamese and Chinese are all very popular.” Then, travel across the country to upstate New York, and Steven Miller, executive chef at Cornell University, will tell you: “Thai food is a very hot concept. Low food cost and big flavors help get this concept rolling.” Miller worked with Chef Chai Siriyarn to open a Thai concept last fall, and he also brought in Indian chef and restaurateur Suvir Saran to bring Indian flavors to American foods such as macaroni and cheese, fried chicken and meatloaf.

Even universities in the “meat-and-potatoes” stronghold of America’s Heartland see Asian items as popular. Few, however, have gotten as exotic as the University of Kansas in Lawrence.

“We recently served some Nepali dishes with positive feedback,” says Executive Chef Janna Traver. “I believe this is due to the use of curries that provide a known ingredient. This allows us to incorporate some exotic flavors such as fenugreek, Szechuan peppercorns and cardamom.”

But it is not only in higher education that the survey found that Asian is popular. In the Hillsborough County (Fla.) School District, Foodservice Director Mary Kate Harrison says it tops her menus “by far.”

“Our Asian bowls with orange chicken or teriyaki beef are very popular, not only with students but also adults as well,” she explains. “We have added sushi as an à la carte item, and it sells well in higher-income schools. Veg­etarian and chicken egg rolls as main line entrées are very popular but not as wildly as the Asian bowls.”

2010 Menu Develpment Survey Chart cooking methodsDebbie Mobley, foodservice director for the Clarksville Montgomery County (Md.) Schools, says orange chicken and rice is a particular favorite among her customers. “I think because it reminds them of chicken nuggets that are sauced.”

Pages

More From FoodService Director

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources