Although we’re in the heart (or should I say heat) of summer, menu development plans for winter are in motion.
Traditional colder-month ingredients such as cinnamon, mint, cranberry and kale will continue to be a favorite, with more than half of consumers (56%) ordering more foods that feature traditional, familiar flavors than they were a year ago, according to Technomic.
But operators who want to stay relevant need to find new ways to offer these awaited winter wonders to stay on trend, whether with innovative flavor pairings, featured in different mealparts or used in nontraditional manners.