E a t ’ n Pa r k | 1 0 . 0 1 . 1 4 | f o o d t r e n d s v o l u m e 6

quench • We are food- + beverage-focused.

• We embrace a modern media-driven

communications philosophy.

• We propel brands by listening, guiding

and owning conversations.

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Leap Research & Innovation

• market research + innovation company

(sister company of quench)

• systematic innovation process for repeatable

success• define• discover• ideate• evaluate

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the trends • alternative proteins• eating with all the senses• digital tastes• menu of one• mash it up• ice ice baby• limited time offers restaurants

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a l te rna t i ve p ro te ins

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alternative proteins

Our obsession with high-protein diets is

evolving from traditional, animal-based

proteins to more plant-based and

unconventional sources.

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o f U .S . consumers want more p ro te in i n the i r d i e t

~50%

S o u r c e : N P D G r o u p , 2 0 1 4

S o u r c e : N P D G r o u p , 2 0 1 4

S o u r c e : F A O , 2 0 1 0

plant-based

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Ancient grains such as

polenta, bulgur, farro,

tempeh, seitan and more are

becoming increasingly

popular as meat-free protein

alternatives.

plant-based

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Beyond Meat is a meat-free

protein alternative created by

Ethan Brown. The product has

been able to replicate the

taste and texture of

traditional meats.

plant-based

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Hampton Creek Foods

believes there is a healthier,

more economical and more

sustainable way to meet our

dietary fulfillment of protein.

insect-based

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Insect-based proteins may

seem a little out there, but

cricket-based energy bar

manufacturer Chapul just

received a major back by

Mark Cuban on ABC’s

“Shark Tank.”

insect-based

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Farm 432 is an at-home,

kitchen top appliance to

harvest insects for

supplemental protein in

our diets.

what’s driving this trend?

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economics

what’s driving this trend?

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conscious

consumption

what’s driving this trend?

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sustainability

what’s driving this trend?

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culinary

curiosity

what you can do

• Ride the protein bandwagon by adding a “Protein” menu

to the “Special Diets” section.

• Highlight any unexpected sources of protein in certain

menu items.

• Explore alternative sources of protein as options to the

salad bar.

• Highlight every sustainable effort in the restaurant and

make them known.

• Continue to explore sustainability options.

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eat ing w i th a l l t he senses

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eating with all the senses

The dining experience goes beyond just a

good meal. Flavors are being combined

with atmosphere to create an experience

that entices all the senses.

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why people dine out

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beyond fl avor

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Research findings suggest

that color, shape, weight,

sight, sound and smell all

influence our perceptions of

taste.

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molecular gastronomy

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Minneapolis-based Travail

offers a truly unique dining

experience domestically,

offering molecular

gastronomic dishes for the

masses.

even at sea

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Celebrity Cruises also added

a molecular bar to its on-ship

experience, all created by The

Liquid Chef, Junior Merino.

what’s driving this trend?

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food as art

what’s driving this trend?

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eatertainment

what you can do

• Consider an open-kitchen concept that allows customers

to see their food being prepared.

• Relive your history – think old school Eat’n Park that

allows patrons to park and eat with carhop service, even

if it’s just for a short time.

• Create your own “Cookie Factory,” allowing customers

to customize their own smiley face cookies in-store.

• Experiment with multi-sensory cooking techniques.

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d ig i ta l t as tes

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digital tastes Food and technology are coming together

like never before, changing the way food

looks, feels, is ordered, paid for, prepared

and

even consumed.

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classifi cations of digital

tastes

• tangible• convenient• knowledgeable

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tangible

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Oscar Mayer is bringing the

love of bacon to a whole new

level: a bacon scent alarm

clock. Now you can wake up

to the smell of a homemade

breakfast every morning.

tangible

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The Foodini is an at-home 3D

printing appliance that aids in

food preparation. The Foodini

is currently seeking start-up

funding through Kickstarter to

bring the unit to the masses.

tangible

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Researchers have created a

“digital lollipop” that has

been

able to emulate certain

taste sensations.

convenient

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Terminal F at the Philadelphia

Airport provides a technology-

enhanced experience where

diners can order, check out

and even track the status of

their flights and car rentals.

convenient

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Five Wendy’s locations on

Staten Island have embraced

a drive-through payment

system that utilizes EZ Pass

technology.

convenient

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Domino’s and Ford have

partnered to allow for hands-

free ordering through the

vehicle’s SYNC system.

knowledgeable

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An MIT student developed

Cheers, smart ice cubes that

change color to indicate when

you’ve had too much to drink.

knowledgeable

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Near field communication

is on the fringe of becoming a

major distributor of

location-based coupons.

what’s driving this trend?

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discovery

what’s driving this trend?

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making

life easier

what you can do

• Pay attention to emerging trends in technology.

• Create an app through which customers can build their

own meal, layer by layer – everything from sauces, meat,

food preparations, etc. – and send it right to the kitchen.

• Invest in table kiosks where patrons can order drinks

and appetizers and even pay for their meal right from the

table.

• Consider using a 3D printer to print smiley face cookies

in-store.

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menu o f one

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menu of one One item. Recreate or reinvent it. Then

perfect it. One-item menus are tempting

and enticing tastebuds across the

country.

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62%w a n t t h e a b i l i t y t o c u s t o m i z e f o o d a n d b e v e r a g e s t o t h e i r l i k i n g

menu of one

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At The Meatball Shop’s five

locations in New York, it’s all

meatballs, all day.

S’MAC

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S’MAC offers diners plenty of

gourmet versions of

childhood favorites. How

many varieties could you

possibly imagine?

xooro

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If you thought a churro was a

churro, think again. California-

based xooro prides itself on

its modern take on an age-old

Spanish fritter.

the meatloaf bakery

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Think these are desserts?

Think again. The classic

comfort food gets a baked

good-like presentation at this

Chicago eatery.

what’s driving this trend?

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nostalgia

what’s driving this trend?

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customization

what you can do

• Create a single-item menu in addition to your regular

menu.

• Create a customizable menu – think burger menu, with

a checklist of ingredients to include and a “substitute

only” menu to swap ingredients like kale for lettuce, spicy

mayo for ketchup or brisket for regular beef.

• Offer added flavor varieties – icing, cookie flavor, shape

– for the classic smiley face cookie.

• Consider structuring an entire course around a featured

item.

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mash i t up

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mash it up As our curiosity grows, hybrid versions of

our favorite foods have made their way

into the limelight. These “frankenfoods,”

as some lovingly call them, are grabbing

some

serious attention.

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the infamous cronut

the original Ramen burger

the DORITOS Locos taco

the waffl e taco

the quesadilla burger

what’s driving this trend?

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culinary curiosity

what’s driving this trend?

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social

gratification

what you can do

• Be inventive: create French toast croutons, a smiley

cookie crumble dessert, pancake cannoli or a taco burger.

• Look for and encourage consumer-generated content:

how are people eating their food, what are they eating it

with and where?

• Co-partner with ice cream brands to create a smiley

cookie ice cream or feature mini smile face cookies in

select flavors.

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i ce i ce baby

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ice ice baby The next wave of innovative cocktails

involves new takes on ice, taking on new

flavors and coming in a variety of shapes

and sizes to add flavor and flair.

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layers of fl avor

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The Trump International Hotel

& Tower Chicago serves a

cocktail with several shapes

and flavors of ice cubes. As

the ice melts, your cocktail

tastes completely different

from the first sip to the last.

smoked ice

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Others are adding smoked ice

to cocktails, adding flavor and

complexity to their drink.

hand-carved ice

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Some are hand carving blocks

of ice into shapes, shards and

chunks. This old-time,

traditional practice has taken

on some

show-like qualities.

luxury ice

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At Gläce Luxury Ice Co., ice is

being meticulously and

mathematically designed for

use in premium drinks and

cocktails.

what’s driving this trend?

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cocktail integrity

what’s driving this trend?

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eatertainment

what you can do

• Consider different ice cube shapes and flavors to create

new specialty drinks as part of the regular menu.

• Create a new menu dedicated solely to ice – complete

with frozen fruit, fruit juice and other drink flavors to

allow customers to make their own unique drinks.

• Create ice cubes with the iconic Eat’n Park smiley face.

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l im i ted t ime off ers res tau ran ts

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l imited time off ers

restaurants

Here today, gone tomorrow. Restaurants

are popping up in obscure locations and

taking over other restaurants’ kitchens,

creating hype and an unforgettable

experience.

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unexpected locations

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The sky’s the limit for these

pop-up restaurants. Well,

maybe not. An increasingly

popular chain, Dinner in the

Sky gives patrons the meal of

their lifetime all over the

globe.

unique experiences

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Pet food brand, Purina ONE

opened a pop-up cat café in

NY this past April. Widely

popular in Japan and Europe,

cat lovers in NY get to be the

first in North America to be

able to adopt a cat while

simultaneously drinking local

coffee.

restaurant take over

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Celebrity Cruises became the

first cruise line to pop-up,

taking over San Francisco's

Stable Café for a two-day

showcase of its award-

winning “from scratch”

menus.

brick & mortar try-outs

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Mu Ramen, a highly popular

Ramen pop-up in Long Island,

has recently canceled all of

its upcoming dinners due to

overwhelming interest. It is

focusing its energy on

opening its restaurant in a

non-disclosed location.

permanent pop-ups

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Kitchen LTO, located in West

Dallas’ Trinity Groves,

reinvents itself three times a

year. The restaurant rotates

new chefs, menu concepts

and even new interior décor

and designers.

what’s driving this trend?

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break in routine

what’s driving this trend?

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discovery

what you can do

• Sample smiley face cookies or new dishes in

unexpected places.

• Where would your product be best-served? Think about

it, and

then do it, even if only for a limited time.

• Offer limited-time menu items at limited-time locations.

• Have a conversation with surrounding restaurants about

switching locations for a night – restaurant take-over

style.

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quench • We are food- + beverage-focused.

• We embrace a modern media-driven

communications philosophy.

• We propel brands by listening, guiding

and owning conversations.

| q u e n c h

engaging food & beverage consumers in modern media