What kind of carrot can you dangle to pull customers into your operation? Maybe one that’s spiced with cardamom. Or perhaps you should waggle a baked sweet potato instead.

According to AlixPartners LLP, consumers plan to eat out as frequently in the next several months, but will spend less. Give some thought to what the experts are predicting about food, and then motivate people to spend those precious dollars with you.

Taste of the Future

Research company Mintel has identified six key flavors for 2010. One of these is cardamom, part of the Asian/Middle Eastern pantheon of spices. Pleasantly pungent, with hints of lemon and camphor, just a touch goes a long way to enliven meats, vegetables and desserts. Latin spice combinations will also be sought after, says Mintel. These include various chiles, cumin, garlic and cilantro. The floral flavors of rosewater and hibiscus are rising in profile, especially for desserts—even simple ones such as brownies. And here comes another superfruit: Cupuaçu contains antioxidants, vitamins, essential fatty acids and amino acids. According to Mintel, the producer’s cooperative Musselman’s has introduced an applesauce variety flavored with lime and cupuaçu. Finally, Mintel touts the sweet potato as a key flavor. It is drawing attention both as a functional food—vitamins, fiber, beta carotene—and for that rich, sweet flavor that adapts well to a variety of cooking methods and ingredient pairings.

Edible Diversity

Ethnic food sales reached around $2.2 billion in 2009, and should increase “another 20% between 2010 and 2014,” according to a recent study by Mintel. Mexican, Asian and Indian foods are driving much of the growth. Technomic, another research organization, found these cuisines to be “of high interest” to consumers as well: Spanish, Hawaiian, Tex-Mex, Greek, Caribbean and Mediterranean (qsrweb.com). Italian fare remains influential and popular, with a more authentic slashing of the amounts of sauce and cheese on the plate. International restaurant consultants Baum and Whiteman call out kimchee (a Korean cabbage dish) and other pickled-vegetable sides and condiments inspired by Asian and European cuisines.

Meaty Thoughts

The outgoing food critic for The New York Times predicted “fried chicken” will gain ground in restaurants. Perhaps updated with curry, or zesty with citrus juices, garlic and spices, according to Baum and Whiteman (baumwhiteman.com). House-cut meats and housemade sausages are not just being used by white-tablecloth chefs. The blogger and author Julie Powell—inspiration for the film “Julie & Julia”—talks about marriage and the craft of butchery (!) in her latest book, so there’s increasing mainstream awareness of the goodness of liver and other offal. Baum and Whiteman confirm this, as well, and slot “lamb riblets” and “farmed trout” in their list of 2010 buzzwords.

Treat Tricks

New products showcased at the 2009 All Candy Expo (Chicago) reveal taste and texture trends that cross over into foodservice desserts. Caramel apple flavors abound, and there are sweets within sweets: wafers, pop candy, nut fillings and nougats. Manufacturers are including super sour and superfruit flavors to intrigue customers, as well as cocoa nibs and espresso beans.

Bitter-sweet and tart-sweet desserts are also part of the shift toward a complex sugar buzz. Think lemon and lemongrass, the aforementioned nibs and beans, and dark chocolate instead of milk chocolate.

Yum, Healthy!

Functional foods are flying high, with manufacturers adding whole grains and seeds, even inulin and pea flour for “digestive health.” That’s sure to impact foodsservice expectations. Consumers are “going nuts” in their search for a delicious package of protein, minerals and monounsaturated fats. Experts at foodprocessing.com want you to watch for almonds, walnuts, cashews, pecans and macadamias to show up in more and more products. Consider evaluating your menu with an eye toward health appeal.

Sized Just Right

Portions continue to shrink and expand, with some chains introducing huge portions to convey value and others small portions to give customers less expensive (and healthier) choices. Small plates and plates to share are still garnering a larger share of menu space. The Poquito Mas chain in Los Angeles has taken the Goldilocks approach, offering small, medium and large burritos.

Height of Homestyle

The trend of reinventing and upgrading comfort foods and humble favorites will likely continue. For example, take a look at what the chef at The American Sector in the World War II Museum in New Orleans is menuing: a sandwich of housemade bologna with spicy chow-chow, a sloppy joe made from boneless short ribs, and chicken-fried steak—roulade of beef ladled with bacon-mushroom gravy. Housemade “retro” desserts play off a famous brand of caramel-peanut popcorn and a certain crème-filled sponge cake.

The American Sector’s menu proves the point suggested by restaurant consultants on why gourmet hot dogs and hamburgers are still strong sellers—with high-end meats and ingredients such as Kobe beef and manchego cheese. Diners “are using these vehicles as trade-up treats!” (baumwhiteman.com).

Grown On Site

Bastille in Seattle will soon boast of herbs, salad greens and other fresh produce from its own gardens. The Chicago Marriott restaurant is abuzz with fresh honey from the hotel’s rooftop beehives. Those are just two more examples of the continuing trend toward self-sourcing ingredients.

How will you explore the frontiers of food in 2010? Remember, your Shamrock Foods Sales Representative can help with both trend advice and products.