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Restaurants Picking Up on 'Local' Trend

Friday, May 6, 2011

(American Meat Institute)

The “local” claim on U.S. restaurant menus has grown by 13 percent in the past year, according a recent survey by Mintel Foodservice.

In addition, ore than half of respondents said they would be interested in seeing more locally grown products on the menu.

“This extends the idea beyond geography to include other important attributes such as ‘seasonal,’ ‘traditional,’ and ‘authentic,’ especially as it relates to global cuisines,” said Kathy Hayden, foodservice analyst at Mintel.

This trend also recognizes that many consumers have come to know the best sources for some regional dishes and ingredients, such as Maine lobster and New Orleans po’boys.

For more information, go to http://www.mintel.com/.

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