Sunday, January 14, 2018

Foodservice Chains use Flavor to Garner Favor

Research is a compilation of information as regular readers of this blog know we gather and share as many of our daily followers found us when other posted some of research.  Well from time to time we like to point out that others are doing good work as well. 
One such report our team at Tacoma, WA based Foodservice Solutions® read was Technomic’s 2017 Flavor report we like it believe it to be valuable and so here are some of the highlights that they point out about customer preference for flavor around the country: 
Northeasterners are inclined to enjoy globally-influenced flavors. Technomic’s 2017 Flavor report found that 46% of Northeasterners surveyed find ethnic flavors appealing or extremely appealing.
In convenience foodservice, this can translate to Mexican-inspired roller grill foods, empanadas and unique toppings or condiments. Northeasterners also gravitate toward tangy flavors, with 46% of Northeasterners saying they find those flavors appealing/extremely appealing. To cater to those flavor desires, consider toppings such as sauerkraut or pickled vegetables as well as barbecue sauce and other tangy condiments.
Of all the regions surveyed, Midwesterners tended to report interest in more “comfort-food” style flavors. For instance, 60% prefer savory flavors and foods while 51% prefer sweet flavors and foods. For these customers, offering familiar foods and tastes are key to drawing them in.
Hot dogs—perhaps especially “Chicago-style” hot dogs—as well as other indulgent options such as Polish sausages, Philly cheesesteaks and cheeseburgers are all appealing to Midwesterners. Be sure to offer the expected condiments with these foods as well.
For Southerners, drawing inspiration from local barbecue trends can prove helpful. According to the Technomic report, 67% of Southerners like savory flavors, while 56% favor smoky flavors. And because there are a handful of state-specific barbecue sauces known in the region—such as Alabama white sauce, North Carolina mustard sauce, Carolina-style vinegar barbecue sauce and more—it can prove beneficial to offer these local favorites. Chili dogs and fruit salsas can also be popular choices among these shoppers.
Finally, West Coasters and Westerners seem to be a bit more adventurous than diners around other parts of the country. For instance, Technomic’s Flavor report finds Westerners are interested in bold, bitter, savory, umami and even floral flavors.
Foodservice Solutions® team has conducted Grocerant ScoreCards all around the country and it is clear that many national chains are missing out on edifying the local franchisee or restaurant menus with local, sustainable location specific flavors.  What is worst they don’t have a plan to implement such a program?  That said our strategic advisors we get it and have a formula, action plans, and process that can work for you.  

Are you trapped doing what you have always done and doing it the same way?  Interested in learning how can edify your retail food brand while creating a platform for consumer convenient meal participationdifferentiation and individualization?  Email us at: or visit: for more information.

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