Soups, appetizers, and small plates are a proven way for restaurant operators to increase average check size and profit margins. These offerings appeal to a wide variety of consumers. Combo meals that provide soup with a salad or sandwich are especially popular among women for example, while appetizers are irresistible to large groups going out for celebratory dinners or family outings. The appeal of sampling and sharing appetizers and small plates can help build traffic during challenging economic times.

Driven by factors like health and convenience, Americans are increasingly turning to poultry and pork at mealtime. Operators can profit from this trend by offering chicken, turkey, and pork and preparing it in appealing ways. Products like rotisserie chicken and wings, deli turkey, processed pork (like bacon) and fresh pork are all attractive menu options.

The center-of-the-plate protein is central in more ways than one. Consumers judge your restaurant’s menu and reputation based primarily on the quality and preparation of your beef, pork, poultry and seafood entrées—not on appetizers, sides, desserts or signature beverages, which can be served with any given meal occasion.

A key culinary trend today is the growing use of tropical fruits, flavors and ingredients. These include unfamiliar berries, like açaí, goji, and acerola (or “Amazon cherry”) as well as other tropical fruits such as mango, guava and passionfruit.

Produce is one of the hottest menu trends for 2010. Consumers want produce that is fresh, healthy and sustainable and chefs are using produce to create innovative, tasty dishes that consumers love.