“One of the keys to success for foodservice operators is menu diversity and product variety,” says Frank Carpenito, president and CEO of Fairfield Farm Kitchens (Brockton, Mass.). On one hand, customers are seeking foods that remind them of safer, simpler times. On the other hand, “Restaurant goers continue to look for a more ethnic flair,” says Carpenito.
“In family dining, the kids will want something less intense in flavor, but the adults will want something a little more powerful,” discusses Robin Brooks, owner and CEO of Brooks Food Group (Bedford, Va.).