From the Editor: Fall Flavors

Flipping through the September/October issue, I just might take an early lunch break. These pages include everything from velvety nitro coffee (Page 36) to crispy pizza (Page 44). I love equipment, but food even more, which is why when Datassential announced fall trends during an August webinar, I tuned in. The following is a glimpse of what’s ahead by the numbers, courtesy of Jaclyn Marks and Renee Lee Wege, both trendologists and senior publications managers at Datassential.

217%: The increase of ube (purple yam) on menus over the past four years. “It can lend items this really nice purple color without needing to use synthetic food dye, which a lot of operators are trying to avoid these days with bans being implemented,” Marks says. “And purple is becoming even bigger around Halloween; orange and black are falling into the background.”

56: The number of LTOs, new menu items and returning items that featured an apple flavor at major chains last fall. “Apple remains a classic flavor,” Marks says. She pointed to Mimi’s Bistro & Bakery’s salted caramel mimosa with apple juice as an example. Cranberry also is a popular fall flavor and it earned bonus points for how easily it can be cross-utilized.

15: The amount of LTOs, new menu items and returning items at major chains last fall that included chai (a blend of black tea, honey, spices and milk). In 2024, Marks says, pumpkin spice shifted from a start-of-fall drink to an end-of-summer drink. “Potentially replacing pumpkin spice as the beverage of actual fall could be chai,” she says.

46%: The percentage of Gen Z (currently ages 13-28) who say what they like in terms of food and beverage depends a lot on what is popular or trendy, Wege says. Social media is a huge influence, of course. Wege also says Gen Z is the second-most diverse generation, second only to Gen Alpha. “They are known to love global foods, for example, because a lot of them grew up on them,” she says.

Whatever fall menu updates your operation makes, if it impacts the back-of-house, I hope you find all the equipment and design advice you need in this issue and here at fermag.com.

ALLISON REZENDES
Editor-in-Chief
arezendes@fermag.com

3 THINGS

Here are some of the fastest-growing menu items or flavors, Datassential’s Renee Lee Wege says.

Chili crisp

In the sauce/flavor/spice category, this condiment has increased 53% over the past 12 months. Wege listed California Pizza Kitchen’s crispy Chinese dumpling salad with Mr. Bing Chili Crisp as one example.

Carajillo

This coffee drink with liquor has increased 69% on menus in the past year. Wege pointed to Twin Peaks’ offering, which includes Caffe Borghetti Espresso and Licor 43 served over a crystal-clear ice ball.

Creamsicle

“It’s definitely going to give you those vibes of summertime and nostalgia,” Wege says of the orange cream flavor. It’s up 25% in the past 12 months.