In 2010, look for more classic, nostalgic and decadent pleasures on the menu: classic sandwiches, deviled eggs, bacon and lobster tail. Milk-and-cookie or doughnut hole desserts will make a comeback, while whiskey and absinth with be featured on cocktail menus.

The restaurant industry is always looking for the latest food trend: goji berry as the new pomegranate or Peruvian as the new Mexican. In many cases, a restaurant’s ability to adapt its menu with enticing dishes and drinks is crucial to ensuring that consumers continue to come through the door.    

However, with the recession, consumers are dining out less, and restaurants are looking for surefire ways to get diners in the door. Restaurateurs don’t need fads – they need true trends that will lure diners in again and again. Mintel Menu Insights has looked deep into menu patterns and identified those big-picture trends for 2010. Instead of flashy $5 deals, Mintel predicts menus will turn back to basics.

1. Classically Simple
The recession taught us the brilliance of simplicity. In 2010, chefs will harness the power of classic combinations and simple, pure ingredients.

In 2009, the top new menu item for chain restaurants was an all-American classic: the burger. The burger is an extraordinary example of how a tried-and-true dish can change a restaurant’s perception. Burgers have the power to elevate a quick-service restaurant’s image, make a fine-dining restaurant seem more approachable, or in their mini-form, promote sharing in casual dining restaurants. This year, McDonald’s launched Angus third-pounders made with 100 percent Angus beef; Chicago’s fine dining Sola launched Triple B night featuring burgers, beer and baco; and even President Obama stopped in at Five Guys Burger and Fries.

In 2010, look for more classic, nostalgic and decadent pleasures on the menu: classic sandwiches, deviled eggs, bacon and lobster tail. Milk-and-cookie or doughnut hole desserts will make a comeback, while whiskey and absinth with be featured on cocktail menus. The latest menu additions to the California Pizza Kitchen menu – albacore tuna salad sandwich, chicken club and white chocolate strawberry cheesecake – show this trend has already begun to grow roots.

2. Restaurant Grown
In 2010, homemade food will be an important menu differentiator. When possible, restaurants will add a homegrown, or rather, restaurant-grown touch to their menus. Watch for home-inspired entrees and desserts, artisan breads and cheeses, house-infused spirits and homemade sauces. In 2009, Mintel Menu Insights has seen more than 250 new menu items appearing with homemade claims.

New York’s David Burke & Donatella created shrimp cannelloni and roasted prawn with pancetta, homemade ricotta cheese and tomato mint jus. Texas Steakhouse and Saloon adds a homemade touch to its dessert menu by offering a Texas Hershey Brownie – a warm, homemade brownie topped with a Hershey bar and served with vanilla ice cream. And, Chaya of Los Angeles creates a Bloody Mary with Ketel One citron vodka and homemade Bloody Mary mix.

As homemade claims grow in popularity, menu items will start to look more homemade or imperfect. Look for “rustic” as a buzzword on dishes containing beans, bone-in meats, imperfectly formed pizza crusts and lumpy mashed potatoes. The dessert menu will hold a special place for homemade, old-fashioned items like pie.

3. Dining Out In
According to Mintel research, more than half of consumers said they are spending less in restaurants this year. One-third of those consumers said they go to the same restaurants they went to last year, but they spend less when they go and don’t go as often.

While it’s important for restaurants to develop menu items that entice diners, it also has become important to bring restaurant food to consumers. In 2009, various restaurants brought their food to their customers’ dining room tables. The latest restaurant-to-retail creation is Burger King’s french fries – they go from frozen to crunchy in just a few minutes. Expect more retail-restaurant connections in 2010.

Additionally, technology will play an important role in how consumers choose their dining options. It also will aid in convenient ordering next year. In 2009, restaurants such as Chipotle, Pizza Hut and Starbucks launched iPhone apps that include features such as new menu additions and online ordering. 
   
4. Inherent Health
Consumers dine out for various reasons, mostly to celebrate or to indulge. But today’s consumers also dine out because they are just too busy to cook, are traveling or are just strapped for time. Because of this, they don’t always want high-calorie foods that will hurt their waistlines. Mintel notes that nearly nine in 10 Americans think eating healthy is important, but 63 percent say it’s difficult at restaurants because there aren’t enough healthy items.

Restaurants recognize the need for healthier foods on the menu, and they’re beginning to take action. Don’t expect restaurants to just call their food healthy, however. Watch them add inherently good-for-you foods that are high in flavor and nutrition. Think of foods that naturally contain less sodium, more fiber, omega-3s, and high levels of vitamins and antioxidants.    

The newest area for healthy menu development will be the beverage menu. Look for new “well drinks” or “spa-tails” mixed with probiotics, antioxidants and vitamins. One of the latest fro-yo companies, Red Mango, has developed probiotic iced teas in green, black and hibiscus varieties. Likewise, Lettuce Entertain You restaurant Nacional 27 offers “spa-tails” such as its Toro 27, made with sugar-free, stevia-sweetened, yerba-acai energy drink and organic vodka.
   
5. Regional Ethnic
Ethnic food has become the backbone of the American menu, and it’s often the cornerstone for flavor innovation. Flavors of Italy, Mexico and Asia can be found on restaurant menus across restaurant segments, and diners love them. In July 2009, four in five adults told Mintel they’d eaten ethnic food at a restaurant in the past month.    

In 2010, watch this trend go regional. Expect to see foods described and flavored with terms and spices from specific regions. So far in 2009, 44 new menu items have been added with regional claims such as Sicilian, Mediterranean and Yucatan. 2010 also will increase the focus on regional American cuisine, specifically southern cuisine. 2009 saw a boom in the southern classics like red velvet cake and sweet tea. Menu items with claims such as Carolina-style, Memphis and Cajun-style have appeared on the menu, and we expect to see more of that next year.     

In 2010, look for restaurants to redefine value on the menu, moving away from the cost-savings that were so important in 2009 to incorporate high-quality ingredients, classic flavor combinations and authentic, old-fashioned preparations.