Frugality is something many consumers have internalized in their everyday behavior as a result of the economic downturn that is still affecting hotels and restaurants. People are eating out less and expecting deals and discounts when they do venture out. At the same time, they continue to demand new experiences and social occasions, stimulating environments, and food that is worth going out of their way for.

Each year, Technomic looks at how new food influences, technology, and global shifts are likely to play out in the U.S. foodservice and hospitality industries. Leading trends we see impacting the menu throughout the year include the following:

• New spin on old favorites: comfort foods. Expect to see a fresh or premium take on familiar, humble foods, such as artisan cheeses used in macaroni and cheese. Today’s comfort foods include classically prepared “Main Street” items, traditional items that have benefited from a unique twist, and ethnic comfort foods or street foods from around the world.
  
  
• Exploring new corners of Asia (and the world). Korean foods will hit the mainstream, and we see new interest in other Southeast Asian foods as well. The fascination with global street foods will play out in the proliferation of Baja-style fish tacos, now moving well beyond Mexican restaurants. Also expect to see continued emphasis on regional versions of ethnic cuisines, especially with Mexican and Italian fare.
  
  
• Frontiers of flavor. It’s time for umami to become a household name, at least among foodies. The “fifth taste” beyond sweet, salty, sour, and bitter, umami is the term used to describe any food that doesn’t fall into one of these traditional taste categories. Expressions of “umami” include savory, earthy flavors found in burgers and other hearty meat dishes and truffle or truffle oil accented pastas, cheese, French fries, and pizza.
  
  
• Back to the future: tending our gardens and farms. This year will have more chefs bringing forth proprietary herb or vegetable gardens. Driven by the demand for local and seasonal ingredients and the fascination with heirloom farm products—from tomatoes to pork—more and more local and in-season ingredients will be found on menus. By next year, look for growing interest in heirloom poultry breeds.
  
  
• Breakfast beyond boundaries. Breakfast is breaking out of its traditional morning limits, and we will see more breakfast-style fare available throughout the day. Fast-food restaurants are expanding and upgrading their menus, and more full-service restaurants will be offering hearty brunch buffets well into the afternoons (at least on weekends).

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