Tuesday, February 2, 2010

Consumers go out for bold flavors they can’t make at home

Consumers go out for bold flavors they can’t make at home
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3 comments:

  1. JacobFebruary 2, 2010 at 3:36 PM

    I think consumers want bigger and better items and with that becomes bolder flavors incorperated in their dishes. Some of these flavors mentioned such as heavy garlic,spicy peppers, and asian infulences are the trend that seems to be moving up. They bring alot to the table outside of the meal including conversation, and the aim to find out more about the culture and where it comes from. Chefs that make these bold flavors ussally have cooking and travel backrounds that supports the way they cook, and now consumers and beginiing to understand the flavor profiles more and more want to go out to dine in these establishments.

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  2. Ryan HeitzFebruary 2, 2010 at 5:28 PM

    I definitely agree with this subject. Even when people are short on cash, they will spend the money on the food they are craving. These popular flavor choices are definitely prevailing in today's restaurants, and the choices will continue to grow in popularity. Chefs with new ideas should incorporate these flavor profiles into some of their new dishes and they will see a great growth in sales.

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  3. Michael FlanaganFebruary 2, 2010 at 11:47 PM

    This article caught my eye when I saw it because I often get the question from my friends and and family of "How do I get more flavor in my food when I cook?" I usually tell them that going out is much easier then experimenting at home with flavors you know nothing about.

    I agree with most of the article and found it very interesting or surprising that Cajun had become so popular. I also found in interesting that "diners are notorious for saying they want one thing and then ordering something else altogether" as if they want to try these foods but they scare them off.

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