This article was originally published in “The 8 Biggest Food Trends Driving Serious F&B Revenue” a guide published by Catersource and Social Tables.
Today more than ever, diversity is a big part of our country and as a result, our cuisine. These days, as our kids grow up, they don’t think twice about trying ethnic foods because it’s what they experience every day as part of their normal interactions. To bring this to life, 40% of millennials are non-white, compared to only 27% of boomers.
Global cuisine drives 24% of all food service eating occasions.
Companies like Wendy’s are offering more ethnic flavors as part of their traditional menu. Take Sriracha, for example. In one year it went from being a brand new hot sauce to competing with ketchup in nearly every fast food chain. Upscale chefs are testing ethnic food items for the masses, and mainstream restaurants are following suit.
There’s new opportunity to go beyond traditional ethnic flavors to differentiate from competitors. Here’s how to take advantage of this trend:
1. Around the world in one meal: Provide an option for a more global eating experience such as an “Around the World Buffet” featuring Thai, Mexican, and American all mixed together as part of one meal.
2. Keep them guessing: Propose a randomized progressive eating menu. Have servers come out with different appetizers every 20 to 30 minutes, but with no rhyme or reason to the dishes that are being served. This novelty ensures people will love the anticipation of what could come next. And they’re almost always more willing to try new food in this setting.
3. Learning together: Create a new team bonding experience such as cooking classes for corporate clients. These can be a great upsell for teams looking for a team event that’s a unique change of pace from the overdone scavenger hunts and rope courses.
4. The old world meets the new: You don’t always have to re-invent the wheel with a new or exotic menu item. Repurpose the basics that have been around forever. For example, bring ethnic cuisine to hot dogs, by using themed varieties featuring flavors from around the world.
The year, your ability to put together a diverse eating experience may impact F&B revenue. The good news is, now is a perfect time to try out a new program, and mix things up.
Take advantage by bringing more choice and optionality to every meeting and event. Diversify your menu with modern, global dishes and remember that delighting today’s event participants means offering an experience that’s unique, personalized, healthy and interactive.
In what ways are you using ethnic cuisine to create more memorable eating experiences? Join us on Twitter @Catersource_llc to join the conversation.
For more tips like these download the free report featuring eight trends impacting food, and f&b revenues this year.
