• by Teresa Buyikian , Yesterday

Black/African American and Hispanic/Latino consumers have the highest restaurant order frequency, per the latest restaurant report from Technomic.

The study found that around half of Black/African American and 48% of Hispanic/Latino consumers say they “visit foodservice more than once a week.”  While this already outpaces both white and Asian consumers, the number is also increasing. And the report cites the growing U.S. Hispanic/Latino population as an “increasing opportunity to grow sales.”

The monthly report also found that chicken remains king across the globe, as more than 80% of consumers worldwide order chicken (fried or otherwise) when dining out. The fowl also has an “outsized influence on restaurant menus and operator strategies.”

Many global chains are introducing  or revising their kids menus, with chicken (mostly in nugget form) taking a front seat. Examples of revamped or added kids menus include chicken “specialists” like KFC’s Singapore locations, along with operators such as Australia-based Schnitz, Chile-based Mamut and and the U.K.-based Marston’s.

Other chains have added entirely new chicken platforms, such as Domino’s Chick ‘N’ Dip in the U.K., and Mexico-based CDR Las Alitas with marinated  chicken wings. Chicken specialists are also extending hours, like KFC Singapore during weekends and holidays, and U.S.-based Zaxby’s adding late-night hours and a new chicken daypart menu.

The report also highlighted trending menu items, such as pecan flavors in food and beverages in QSRs and fast casual restaurants. For example, Cracker Barrel’s Butter Pecan Sticky Buns is a recent addition to the chain’s menu, with a sweet dough baked in butter pecan sauce with a praline-pecan topping.

Also trending are what the study refers to as “Crossover Ice Cream Flavors,” which are ice creams infused with flavors “more typical to other meal parts,” such as alcohol or savory flavors. An example is the Jeppson’s Malort Ice Cream, which takes high end Van Leeuwen Ice Cream and combines it with the Chicago-made wormwood-based liqueur. Also on the menu are savory gelatos such as the Osteria Umbra Signature Spring Caprese Salad, which includes buffalo mozzarella, heirloom tomatoes, basil gelato and basil-infused olive oil.