Article

What your fall menu must have

Hint: Pumpkin isn't the only trending menu offering this fall.

September 2, 2019 by Cherryh Cansler — Editor, FastCasual.com

Editor's Note: An earlier version of this article ran on Fast Casual, a Food Truck Operator sister publication.

Although fall is still several weeks out, pumpkin season is already here, according to a variety of chains — including Starbucks and Dunkin' — which have already launched their pumpkin LTOs. Fall, however, has more menu trends to offer, said Suzy Badaracco, menu trends expert and founder of Culinary Tides. Two of those trends go hand-in-hand:

1. Serving traditional comfort food in a healthier way.
2. Plant-based offerings.

"(Plant-based) will continue to dominate the media, diet trends and social media," Badaracco said in an interview with FastCasual. "Beans are the poster children but no single voice is louder than another. The question will be are consumers willing to engage plant proteins and disregard that some are highly processed foods."

About one-quarter of the U.S. population, many of whom aren't vegan or vegetarian, eat and drink plant-based beverages and foods as well as animal protein on a regular basis, according to NPD Group. 

"Plant-based proteins are no longer just a meat replacement, it's now its own category," said David Portalatin, NPD vice president and author of "Eating Patterns in America." "It's possible that protein overall is evolving into a category, whether animal meat, beans, nuts, soy, wild game or other proteins, in forms ranging from beverage to center-of-plate." 

Burgers represent the largest plant-based foodservice category and have year-over-year double-digit growth in pounds shipped to foodservice operators, and it's plant-based burgers that are showing up the most on many restaurant menus. In fact, case shipments of plant-based protein from broadline foodservice distributors to foodservice operators increased by 20% last year, and all regions showed double-digit growth, according to NPD. 

Although plant-based burger sales are on the rise, meat eaters aren't quite ready to give up on their beloved burgers, according to American Dining Creations, a corporate culinary service provider in the U.S.

Kevin Sennett, ADC corporate executive chef of research and development, said since many carnivores are sticking to the classic handheld this fall, fast casual restaurants can engage consumers by mixing up the typical burger-and-fry meal with healthier alternatives.

"It's taking the traditional comfort food and putting a healthy spin on it all while incorporating in-season vegetables and locally sourced ingredients," said Sennett, who developed a wood-fired Harvest Turkey Burger with fewer than 500 calories. Served on a seeded bun, the burger rests on a bed of arugula and is topped with melted cheddar cheese. 

"This fall specialty is then spooned with a Fennel Apple and Ginger Chutney consisting of charred fennel, onion, diced granny smith apples, and ginger, deglazed with apple juice," Sennett said. 

The burger comes with Chef Kyle Maurer's twist on the typical French fry — Funky Fries — the result of an experiment to create guilt-free fries. Made from purple potato, butternut squash or lightly battered, house-brined pickles, Funky Fries are vegan- and vegetarian-friendly. 

"For an even more unique fry experience, guests can taste the flavors of South American and Caribbean culture with a side of plantain or yucca fries," said Maurer, who hopes his fries are a way to introduce guests to cultural flavors that they might not have tried before. 

Experimentation vs. nostalgia 
The Funky Fries are also an example of another coming menu trend, according to Badaracco, who said brands must walk a fine line between experimentation vs. nostalgia.

"The winning formula will be an approachable base plus more playful prep, seasonings, presentation," she said. "Nostalgia is approachable, calming but can be boring without something extra," she said.

Edior's note: Part 2 of this series will dive into how fast casual brands are incorporating these trends into their fall menus.

Cover photo: iStock

About Cherryh Cansler

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Cherryh Cansler is VP of Events for Networld Media Group and publisher of FastCasual.com. She has been covering the restaurant industry since 2012. Her byline has appeared in Forbes, The Kansas City Star and American Fitness magazine, among many others.

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