Traveling tastes

Cobe, Patricia
June 2006
FoodService Director;6/15/2006, Vol. 19 Issue 6, Special section p3
Trade Publication
This article reports on the emergence of niche cuisines in the food service scene. Mintel, a global supplier of market research and consumer intelligence, tracks menu trends at about 50 independent restaurants. Recent data indicates that Spanish, Indian, Moroccan and Mediterranean are being used more extensively to describe menu items, especially in the appetizer, entrée and salad categories.


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