- Posted January 4, 2014 by
This iReport is part of an assignment:
Who taught you to love food?
- Thailand launches the Multiple Entry Tourist Visa (METV) scheme
- The Royal Thai Embassy in Moscow supported Thai tourism industry in Russia in Project September 2015: Spotlight on Thailand in Moscow
- TAT supports Street Food Bangkok app to promote the tastes of Thainess
- Thai food chain plans 500 quick-service restaurants for Australia
- EU Cancels Visits, Halts Deal to Protest Thai Coup
Why Spicy is the Most Profitable New Trend in Food (I love Thai Food)
The trend for more hot-and-spicy items on fast food menus has been marinating for a while, and is turning white hot just as we’re reaching the coldest time of the year.
Fast food menus must always feature the old reliable favorites. But in order to avoiding being seen as bland and boring, restaurant chains are constantly tweaking the options and giving customers fresh reasons to pop in and fill up. One of the most popular ways of spicing things up is regularly rolling out limited-time offers like McDonald’s St. Patrick’s Day-themed Shamrock Shake and this past summer’s big hit, Wendy’s Pretzel Bacon Cheeseburger.
Lately, a barrage of fast food outlets is spicing things up by literally spicing things up. Burger King and Wendy’s recently both added spicy sandwiches to their value menus (another hot fast food trend), with BK offering a couple of spicy-barbecue Rodeo sandwiches for $1 each and Wendy’s charging 99¢ for the Spicy Chipotle Crispy Chicken Sandwich or the Spicy Chipotle Jr. Cheeseburger. Sonic, meanwhile, added a Salsa Verde burrito to its breakfast menu, and Subway unveiled a new Jalapeno-Cheddar Bread on January 1, not long after it debuted a series of
Sriracha sauce sandwiches nationally.
Sriracha has become the “it” ingredient among spicy menu items, according to Nation’s Restaurant News. The craze over Sriracha reached new heights a month ago, when fans of the hot sauce were in a panic because the supply of Sriracha was limited due to food safety regulations. “Sriracha” has become a buzzword on restaurant menus, as has “Chipotle,” which refers not only to a hot pepper used in Mexican cooking but of course to Chipotle, the fast-casual restaurant pioneer and one of the biggest quick-service eatery success stories seen in recent times. “Habanero” is yet another hot restaurant term, as in McDonald’s Bacon Habanero Ranch Quarter Pounder, introduced this past spring.
What is it with spiciness all of a sudden? The chains are basically responding to changing demographics and changing consumer tastes that call for spicier food. According to a report from Technomic, and food and beverage consulting firm, more than half of consumers (54%) said that hot or spicy foods are appealing, compared to 48% in 2011 and 46% in 2009. Younger diners ages 18 to 34 were most likely to crave spicy menu items, but polls indicate that spicier foods are hotter across nearly all age demographics. So be delivering the heat, fast food chains are simply offering what more diners want.
Source: Time: Business & Money by Brad Tuttle
Brad Tuttle covers business and personal finance for TIME. He lives in Massachusetts with his wife and four sons, and also teaches journalism at UMass-Amherst.
Brad Tuttle covers personal finance, travel and parenting, among other topics. He was a senior editor at the brilliant but now deceased parenting magazine Wondertime; and he is the author of two books, The Ellis Island Collection: Artifacts from the Immigrant Experience and How Newark Became Newark: The Rise, Fall, and Rebirth of an American City. His work has appeared in TIME, the New York Times, Newsweek, Newsday, American History and Endless Vacations, among other publications. He lives in Massachusetts with his wife and three sons. Read more about Tuttle at bradrtuttle.com