Current Events: A New Consumer Trend in the Hospitality Industry

According to Technomic, a leading consulting and research firm for the food industry, sales of Mediterranean food items have been rising steadily over the last year. These sales have increased across various market segments as consumers interest have been shifting. Based on Technomic's market research, 60% of consumers say they would order "menu item featuring flavors and ingredients typically associated with Mediterranean cuisine." In addition, sales at Greek, Spanish, and other Mediterranean food chains have grown 1.7% to $362 million in 2010.

These trends in the market have been associated with a change in consumer interest over the past year. There has been an increase in interest for healthier foods, ethnic cuisines, and vegetarian options. In terms of healthier food options, Technomic explains that "Mediterranean cuisine heavily incorporates fish, herbs, vegetables and olive oil—all ingredients that a majority of consumers consider to be healthy. Consumers seeking better-for-you fare also appreciate the cuisine’s simple preparations, use of fresh ingredients and cooking methods that instill flavor without adding fats." People who maintain a vegetarian diet are ordering more Mediterranean foods using hummus, chickpeas, and Greek yogurt.

Restaurants are beginning to take notice of this growing trend, and are starting to change their menus accordingly. Consumers around the country will begin to see more Mediterranean options in restaurants, cafes, and even places here on campus. For the reasons listed above, this is just the start of this new shift towards healthy ethnic foods. In addition, the increase in revenue that comes from taking advantage of this specific market trend will encourage businesses in the food industry to keep their eyes out for the next trend. These businesses know what more and more customers are interested in, and it will not be hard to find the next big thing, whether it be food from another similar region of the world or new preparation techniques that allow for food to be made in a healthier way.