No longer relegated to Spanish-style fare, small plates have become ubiquitous on menus across a variety of foodservice segments. Chefs can experiment and be creative, while diners appreciate a lower-cost sampling opportunity.

Once upon a time and not so long ago, hungry vegans had to avoid mainstream restaurants, cobble together meals of sides and salads, and/or feel like pariahs for requesting their orders not only be meat-free but also be prepared without butter, eggs, cream, cheese, meat stock and other animal-derived staples. Relegated to fringe status and misunderstood or simply ignored, they were rare enough to warrant scant attention from chefs and menu developers focused on the meat-eating masses.

As ethnic fare continues on a strong trajectory, the popularity of West African cuisine across the U.S. grows. The National Restaurant Association placed West African cuisine/flavors second in its global flavors ranking in its What’s Hot 2019 culinary forecast. These foods appeal to those seeking traditional dishes of the region made with authentic, spicy and healthy ingredients, some more familiar than others.

Move over chicken fingers and mac and cheese; kids’ menus have become more diverse, incorporating appealing ingredients in formats that are palatable for the younger set. As quick-service chains revamp their offerings with more nutritious vegetable sides and fruit desserts, independents continue to reformulate their kids’ menu items to be more diverse. Along with better-for-you options, more ethnic dishes with globally inspired ingredients are starting to appear on these menus.

The implications of current food trends on foodservice equipment and supplies.

Successful menu innovation means getting more out of existing resources and minimizing waste while providing customers with high-quality dining options regardless of the foodservice segment.

Condiments typically support a variety of uses, and trending flavors tend to stick around for a while.

What’s Trending

• Sriracha is still growing on menus, increasing its menu penetration 35% in the past four years, with chefs finding new applications for it.
• One of the fastest-growing condiments on menus in the past four years, chimichurri has increased its menu penetration 43%. Operators use chimichurri on meat entrees, tacos, bowls and even on nachos and breakfast dishes.
• Hot and spicy flavors continue to trend on menus. Nashville hot grew more than 700% on menus in the past four years and has become far more