With a broad appeal across ethnicities and age groups, spicy is a sought-after flavor on menus and operators are responding by adding heat, said consultancy Dataseential.
Spicy foods are being added across the menu from appetizers with a smoky chipotle aioli to entrees rubbed with ancho to desserts topped with a spicy red wine reduction, Illinois-based Datassential said in its latest "MenuTrends" newsletter.
Jalapeno and chipotle are the favored peppers being menued, but the company says ancho, serrano, pasilla or Anaheim are spices currently being menued sparsely but that can add zip to your menu, while at the same time differentiating from your competitors.
Datassential
