Going global
Restaurant operators are reaping the rewards of globalization, Kruse said. Three in five consumers take pride in having tried many different cuisines, and two-thirds of consumers eat a broader variety of ethnic cuisines than they did five years ago, according to data from the National Restaurant Association.
Among the latest global flavors gaining favor in US restaurants is Indian fare, Kruse said.
“Indian cuisines never have gotten enough play on American menus until now,” Kruse said. “And they do it all; they’re versatile, they’re accessible, they can be healthful, they can be indulgent, they can be spicy, they can be not spicy.”
Asian noodle dishes, from Vietnamese pho to Japanese udon, also are full steam ahead, she said.
“Specifically ramen,” she said. “Ramen, hands down, I’m naming it the noodle of the year. We’ve gone way beyond the noodle in a cup phenomenon to beautifully, ethnically enhanced treatments.”
What’s next? Keep an eye on katsu, Kruse said.
“Katsu is Japanese schnitzel,” she said. “In other words, it’s breaded and fried meats, and I’m seeing it appearing on mass market menus.”
