“We found that restaurants have begun rolling out a number of new seafood dishes, especially entrées incorporating grilled shrimp, salmon or tilapia,” says Bernadette Noone, director of product management. “We believe that the higher incidence of seafood dishes is the direct result of a fall in seafood’s retail price points. We’ve also seen countless restaurants introduce new menu offerings featuring citrus and other fruit flavours. Lemon and lime have been exceptionally popular.”
The trends are noted in Technomic’s ongoing examination of additions to more than 1,000 leading independent and chain restaurant menus. The research is collected bi-annually and available on Technomic’s searchable online MenuMonitor database.
