"The rise in popularity of Mexican food is the culmination of a number of [image-nocss] factors all converging in foodservice at this moment," said Mary Chapman, director of product innovation at Technomic. "The fast-casual boom is certainly part of the equation--Mexican concepts fit well into the fast-casual model. Consumers are also calling for authentic ethnic dining experiences and spicier, more flavorful foods, so Mexican concepts and menu items are on trend in a number of ways right now."
Technomic's Market Intelligence Report: Mexican offers restaurant operators and others aligned with the foodservice industry insights into growth opportunities and consumer preferences with regard to Mexican food.
Report findings include:
The number of Mexican entrees on U.S restaurant menus was up 3.3% from the first half of 2009 to the first half of 2010, with 5.4% more restaurant chains offering Mexican menu items over that time period. While chicken and beef are still the most prevalent ingredients in tacos, the number of fish tacos on restaurant menus was up an impressive 22.5% from the first half of 2009 to the first half of 2010. Consumers have begun to respond to regional preparations of Mexican items, much like Tuscan or Sicilian within the Italian category or Cantonese and Sichuan varieties of Chinese food. The 2010 Market Intelligence Report: Mexican includes data from Technomic's exclusive MenuMonitor online trend-tracking resource, which analyzes the menus of more than 1,200 top chains, emerging concepts and leading independent restaurants. It features data culled from Technomic's Consumer Trend Reports. The report also profiles 92 leading and emerging Mexican restaurant concepts, chosen for their size, growth, potential or interesting position.
Chicago-based Technomic provides food and foodservice clients with facts, insights and consulting support. Its services include publications and digital products, as well as proprietary studies and ongoing research on all aspects of the food industry.
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