Industry currents have led food operators to stock menus with entrees and appetizers offering a little something for everybody. For some, that something is familiarity; others are seeking health and freshness, and even more people are stuck on variety and convenience. Those divergent desires can be "something else" for manufacturers. It may require manufacturers to source economically priced organic ingredients and provide authentic ethnic flavors, while keeping in mind the specific needs of the foodservice operator.

"One of the keys to success for foodservice operators is menu diversity and product variety," says Frank Carpenito, president and CEO of Fairfield Farm Kitchens (Brockton, Mass.). On one hand, customers are seeking foods that remind them of safer, simpler times. On the other hand, "Restaurant goers continue to look for a more ethnic flair," says Carpenito.

"In family dining, the kids will want something less intense in flavor, but the adults will want something a little more powerful" discusses Robin Brooks, owner and CEO of Brooks Food Group (Bedford, Va.).

Brooks' company finds consumers are more comfortable trying a new dipping sauce as opposed to an entirely new entree. "A sauce gives them a little control, and it also lends itself to a broader range of people who would eat the product," explains Brooks. "The operator will serve [a meat] with two or three sauces so that, flavor-wise, there can be something for anybody."

Sauces also give the restaurant operator more flexibility in terms of variety. "Restaurateurs can change a sauce overnight, but it will take longer to change the marinade or a coating system for a manufactured chicken tender," says Joanie Brown, director of research and development in process improvement at Brooks Food Group.

Marinades help with flavor and moisture retention. "You have to be aware that if you add marinades too heavily, it will change the texture of the meat," warns Michael Janosik, CEC, executive research chef at Barber Foods (Portland, Maine).

Base flavors incorporated into the main meat element of an entree tend to be more subtle and, when paired with a variety of different dipping sauces, like pineapple mango or teriyaki ginger, the meat itself can be made to be more transferable in a lot of different geographical areas and regions. When restaurants change the sauce or stuffing in the chicken, people perceive it like a new entree, says Brown.

Something Old, Something New

Chefs are returning to classic dishes and preparation. A Barber Foods' client recently requested a duxelle, a classic dish using a reduction of pureed mushroom, shallots and herbs.

Janosik believes the restaurant industry will turn toward simple and clean-tasting foods that are both comforting and adventuresome. "I think trying to have too many ingredients can muddle the flavors. Fusion is a neat trend, but I see chefs backing off and going toward a simpler, cleaner taste," he observes.

Manufactured entrees and appetizers for foodservice must have a good first taste, as well as offer the possibility for a chef to add his own flair and customize the dish to his menu. Says Janosik, "I think you see variety and some of that [good, clean flavor] with the tapas menu. It creates a fun, interactive dining experience."

The line between appetizer and main course has blurred so much that chicken wings, once considered solely an appetizer, have become part of the main course. Small plates are common in foodservice for many reasons, including presentation and reduced portion size for dieting, but their ability to provide variety also stokes the fires of demand. For example, patrons can sample several flavors of chicken wings with 13 signature sauces at Buffalo Wild Wings (Minneapolis). "Our operators have also requested jerk and Jamaican chicken wings," says Brown. "The Buffalo flavor is huge, but it's not just Buffalo wings, but Buffalo fried shrimp, calamari, sandwiches, pizza and salads," observes Maria Caranfa, who collects menu statistics for Menu Insights (Mintel International Group, Chicago).

Convenience also spurs customer spending on smaller entrees. Consumer attitudes suggest off-premise dining occasions wilL grow in the next several years, reports Technomic. "A lot of our customers are looking for portable foods," agrees Brooks. They want something that can be picked up at the drive-through and consumed while driving, she adds. This trend will lead to a demand for fresh products that are made quickly, remain hot and hold up on the ride home.

Sometimes Ethnic

With better sourcing, chefs now have an opportunity to skew dishes more toward South American and Asian cuisines. For example, chipotle flavors are appearing in everything from burgers to mayonnaise, and from ranch dressing to aioli sauce. Dave & Buster's Inc. (Dallas) Honolulu menu supplies a Chipotle Salmon Salad, featuring chipotle-honey glazed salmon tossed with romaine lettuce, tortilla strips, cheese, avocado, pico de gallo and a chipotle dressing. The application of cilantro has become more common in dressings, sauces and creams; it could be an offshoot of an increase in Mexican cuisine.

Experts predict chefs will go back to the basic foundations of preparing foods from Mexico or Asia. Many companies are sending chefs abroad to learn traditional flavors and dishes, as well as the modes of preparation. "If you have the opportunity, go right to the heart of the cuisine," offers Janosik. "You're not going to learn any better than by doing that. There is a demand for more authentic Mexican foods--more like what you would find in a Mexican home rather than in casual restaurants."

The Cuban croquette, a deep-fried meat mixture with a fine breading over it, is very popular in the Caribbean, Latin America and Miami. It is similar to a crab cake, but it has pork as well as chicken. Bison, like that served at Ted's Montana Grill (Glenview, Ill.), is another meat that does not frequent menus often, but has a certain following.

An increased Asian influence means more seafood. "Salmon is taking a back seat to ahi tuna, and tilapia is very popular as well," says Caranfa. Bahama Breeze's (Darden Restaurants Inc., Orlando) fresh ahi tuna ceviche, served with citrus juices, shredded coconut, mangoes and crisp malanga chips, is an example of the rising popularity of ceviche, a popular Latin/Asian fusion dish. "Sushi is influencing entrees everywhere," explains Caranfa.

According to Janosik, pho, a Vietnamese soup, has spiked in popularity in Northeastern cities with dense Asian populations. Pho can contain brisket, eye round steak, tripe or fatty flank with noodles and vegetables. Restaurants that are part of the Pho Hoa (Sacramento, Calif.) chain have been planted across the U.S. for more than 20 years. The chain recently opened five new franchises.

"Italian is stable because it is almost like a comfort food," Janosik believes. "However, there are a lot of Italian foods that aren't being made that could be made." For example, Italian-inspired ciabatta bread has become popular in chains like Big Boy Eateries (Warren, Mich.), which serves American-themed cuisine.

Flavor is not the only method to add variety to a menu. "We receive requests to create highly flavored appetizers and chicken items that have different shapes and sizes," Brown contends. "Breaded products will be around because people like the crunch and texture," offers Brooks. However, Brooks projects marinated chicken products will become more mainstream in the future. "A nice skinless, succulent piece of meat with good, strong flavor will be a future favorite," she suggests. "People are thinking a little bit healthier today than they were before." Nevertheless, she also agrees that dieting will not stop patrons from eating breaded products when they dine out. "Since most people don't have a deep fryer at home, they will enjoy these favorites in restaurants," assures Brown.

"A lot can be done with texture, visual herbs and intense flavors when they are built throughout the product. Crunchy adds to the flavor. It is part of the experience. A good, strong coating also makes the appetizer portable," states Brown, who has witnessed customers requesting more crunchiness.

Brooks and Brown have noticed that operators are searching for organic substrates and coatings, but the availability of organic ingredients is limited. It is more difficult to produce organic food because there are different controls in place for a strictly organic operation.