This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.
Through its Menu Insights program, the company tracks menus from 350 chain restaurants, 150 independent restaurants, 50 top-chef-owned eateries such as Jean-Georges, 15 beverage-centric restaurants—think Starbucks and Jamba Juice, and 10 bars.
Monitoring these menus each quarter, Mintel assembles a composite snapshot of what we’re eating and where our palettes might lead us in the future. As these foods move from the menu to store shelves, the implications for the creative flavorist are clear.“ We use the data to connect the dots between what people say might be a trend and actually quantifying that trend,” says Mintel Menu Insights director Maria Caranfa. So what do the connected dots tell us?