In a blog titled, “5 Important Things to Know About Young Millennials’ Dining Habits,” Mintel researchers found that their desire to seek out unique dining experiences leads this age group “to be more adventurous with their palates, and seek out ethnic flavors like Chilean and Korean, as well as spicy peppers and flavors like jalapeños and chile de árbol.” New York-based NPD Group showed evidence that this was happening in restaurants when it released the results of its 2015 SupplyTrack research.
- New York-based NPD Group showed evidence that this is happening in restaurants when it released the results of its 2015 SupplyTrack research.
- “Hot sauce is clearly part of the American diet, and it’s a food that crosses gender, age, ethnicity and income,” says Annie Roberts, vice president of NPD SupplyTrack.
- Guillermo Pernot believes it. As corporate chef for four-unit, Philadelphia-based Cuba Libre Restaurant & Rum Bar, he sees millennials choosing aggressively seasoned items, and often spicy ones.
“As a result of this shift, chefs and restaurateurs are turning to versatile ingredients like hot sauce to amp up new menu items and satisfy their customers’ craving for more exciting preparations.”