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 over 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 ways to offer these awaited winter wonders in new ways to stay on trend, whether with unique flavor pairings, featured in different mealparts or used in nontraditional manners.