Meat matters

Americans are “committed carnivores,” eating more meat and poultry than ever, according to US Dept. of Agriculture data.

“We love meat, but we would like it if you could make us feel a little better about it,” Kruse said, pointing to McDonald’s recent national roll-out of fresh beef in Quarter Pounder burgers. “Tell me the story that makes me comfortable in making the choice I really want to make anyway.”

Prime rib is the meat of the moment, popping up on fine-dining and fast-food menus alike. Jack in the Box recently offered the Prime Rib Cheesesteak, featuring garlic butter, peppers, onions and provolone on a toasted baguette. “A number of talented young chefs ... are putting some extra culinary thought behind the basic prime rib,” Kruse said.

Global pantry

Americans seek to sate a growing appetite for global cuisines in restaurants, where unfamiliar flavors may be expertly prepared in familiar formats, such as pasta or burgers.

“This is for so many of you your absolute ace in the hole, because not only do consumers have a high degree of interest in trying new ethnic foods; they look to you as the point of introduction,” Kruse said.

A deeper exploration of Mediterranean cuisine casts a spotlight on such Middle Eastern dishes as shakshuka and tabbouleh. An emerging flavor technique in upmarket restaurants is cacio e pepe, a staple of Roman cuisine combining cheese and black pepper.

Fare from the Far East continues to grow across dayparts, as US restaurants dish up savory Chinese crepes, Indian curry meatballs and masala chai ice cream.