TRENDS IN EATERTAINMENT

A N D W H AT I T M E A N S F O R Y O U R B U S I N E S SJ A N U A R Y 2 0 1 4

© THE CULINARY EDGE

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AARON NOVESHENFounder, The Culinary Edge

OUR MISSION:To deliver strategic branding, culinary, and business operations solutions that improve the profitability of our clients.

WHAT WE DO:We create actionable business strategies for restaurants and food companies, driving sales through brand-defining concepts, menus, and operational solutions.

WHO WE ARE

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WHO WE WORK WITH

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> EATERTAINMENT, DEFINED> 2014 TRENDS> KEY TAKEAWAYS> Q&A

TODAY’S AGENDA

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BEFORE WE DISCUSS TRENDS IN THE “EATERTAINMENT” SPACE,

LET’S FIRST ALIGN ON SOMETHING...

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?WHAT IS A TREND

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“A GENERAL DIRECTION IN WHICH SOMETHING IS DEVELOPING OR CHANGING.”

WHAT IS A TREND?

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WHY DO WE LOOK AT TRENDS?

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TO UNDERSTAND OUR GUESTS...WHAT IS INFLUENCING THEIR DECISION MAKING AND WHY?

HOW CAN WE BETTER SERVE THEIR NEEDS?

WHAT WILL THEY WANT OR NEED IN THE FUTURE?

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THEN...

HOW SHOULD WE LOOK AT

TRENDS IN EATERTAINMENT?

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EATERTAINMENT, DEFINED‣ Any venue that combines destination dining with

an entertainment or edutainment component — a bowling alley, movie theater, sports arena, skating rink, concert venue, etc.

‣ The act of eating and drinking while taking part in the amusement of play

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Trends in eatertainment have changed dramatically in the

last ten years...

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EATERTAINMENT TRENDS, THEN

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EATERTAINMENT TRENDS, THEN

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EATERTAINMENT TRENDS, THEN

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EATERTAINMENT TRENDS, THEN

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EATERTAINMENT TRENDS, THEN

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EATERTAINMENT TRENDS, NOW

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EATERTAINMENT TRENDS, NOW

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EATERTAINMENT TRENDS, NOW

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EATERTAINMENT TRENDS, NOW

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EATERTAINMENT TRENDS, NOW

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EATERTAINMENT TRENDS, NOW

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WHY THESE TRENDS MATTER‣ A competitive food and beverage offering is quickly

becoming a non-negotiable

‣ The success of an eatertainment concept hinges on the combination of good food and good fun

‣ Destination food drives frequency more than destination entertainment

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THETRENDS

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OVERARCHINGTRENDS

COMFORT FOOD REDUXFLAVOR TO THE NTH DEGREE

SHOWING YOUR CRAFTCONSCIOUS CONSUMPTION

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COMFORTFOOD REDUX

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TRENDCOMFORT FOOD REDUX

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PREMIUM SANDWICHES29

‣ Classic, indulgent sandwich archetypes elevated with gourmet ingredients and featuring artisan techniques

‣ Unique flavors twists, new ingredient introductions

‣ Fresh baked breads, quality proteins, fresh vegetables, elevated sauces and spreads (often house-made)

‣ A range of flavors and textures in every bite

WHAT

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WHEREHand-carved to order prime rib sandwich au jus (Lobels, Yankee Stadium, New York)

Double Agent Bacon Club with balsamella sauce, fontina, white cheddar, bacon, tomato, green onion, + ranch dressing (ShowPlace ICON Theaters, multiple locations)

Porchetta sandwich (Garage Billiards, Seattle)

Strip steak sandwich (NYY Steak Express, Yankee Stadium, New York)

Roasted tri-tip on ciabatta bread (Paisanos Meat Market, Barclays Center, Brooklyn)

Carved prime rib or turkey (Miller Terrace Carving Stand, KFC Yum Center, Kentucky)

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TRENDCOMFORT FOOD REDUX

# 232

NEXT GENBURGERS +HOT DOGS

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‣ New and interesting proteins beyond the classic all beef patty

‣ Burgers ground in house; sausages that are house-made or sourced from a reputable purveyor

‣ Cheeses beyond American

‣ Freshly-baked buns supplied from a local bakery or baked in-house

‣ Unique and interesting toppings — pickles, braised meats, complex sauces

WHAT

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WHEREBrisket, short rib, + chuck burger topped with bacon jam + cheesy sauce (Daily Burger, Madison Square Garden, New York)

Filet mignon sliders (iPic Theaters, multiple locations)

Bison hot dog (Sheffield Grill, Wrigley Field, Chicago)

Atlanta Braves Dixie Dog with pulled pork (Turner Field, Atlanta)

Kobe burger on brioche bun with premium +1 [avocado, fried egg, gourmet cheese] (Cinetopia, Oregon)

Lamb burger with onion jam + burrata cheese on brioche (SPiN Ping Pong, Milwaukee)

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TRENDCOMFORT FOOD REDUX

# 336

BEYONDFROZEN

PIZZA

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‣ Made-in-house pies and flatbreads

‣ Quality counts: dough is no longer merely a flavorless vehicle for toppings

‣ Meat toppings go beyond basic pepperoni

‣ Complex flavor profiles through infused oils and elevated cheeses

‣ High quality pizza ovens can become a point of pride and lend defensibility

WHAT

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WHEREGrilled eggplant and jalapeño pizza (Alamo Drafthouse, multiple locations)

Firecracker shrimp flatbread with carrots, scallion, and Asian peanut sauce; Four cheese flatbread with garlic oil (iPic Theaters, multiple locations)

“Winter sun” pizza with butternut squash, leeks, pesto, and cheese; “Rosemary’s Baby” pizza with roasted potato, onion, and rosemary marinara (Central Cinema, Seattle)

Florentine neopolitan pizza with San Marzano tomato + house-ground Italian sausage (ShowPlace ICON Theatres, multiple locations)

Iberian flatbread pizza with chorizo, Serrano ham, + manchego (The Theatres at Canal Place, New Orleans)

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TRENDCOMFORT FOOD REDUX

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NACHOS 2.0

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‣ The fried carbohydrate component is no longer limited to corn chips

‣ House-made sauces and creams replace the manufactured neon-orange nacho cheese of yesterday

‣ Fresh ingredients add vibrancy and flavor reset (chimichurri, avocado, green onion, parsley)

‣ Heat now extends beyond hot sauce and jalapeños

WHAT

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WHERELoaded chips with caramelized onion, blue cheese, bacon, + chipotle créma (Windsor, Phoenix)

Sweet potato fries with crumbled blue cheese + wasabi aioli (Analog, San Diego)

House fried nachos with avocado cream (The New Parkway, California)

Tater tot poutine (Fatty Cue BBQ, New York)

Duck nachos with duck confit, chorizo, pumpkin salsa, + blue cheddar béchamel (SPiN Ping Pong Milwaukee)

Buffalo chips with green onions, chicken, bleu cheese, + ranch dip (ShowPlace ICON Theatres, multiple locations)

Pork green chili nachos with braised pork and chimichurri (The Alley, South Carolina)

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TRENDCOMFORT FOOD REDUX

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BARBECUEREVOLUTION

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‣ BBQ moves beyond sandwiches and platters: now starring in tacos, mac ‘n’ cheese and nachos

‣ Signature flavors through proprietary seasoning blends and house-made sauces

‣ Artistry and craft showcased through meat preparation

WHAT

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WHEREPulled pork + BBQ beef sandwiches; Baked beans with smoked pork; Fried pickles (Brother Jimmy’s BBQ, Yankee Stadium, New York)

Smoked brisket on potato bun (Hill Country, Madison Square Garden, New York)

14-hour hickory smoked pulled pork shoulder on brioche (Bar BBQ on Ice, London)

Back Court BBQ (Philips Arena, Atlanta)

Fatty Cue BBQ (Barclays Center, Brooklyn)

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TRENDCOMFORT FOOD REDUX

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MAC + CHEESE,REVAMPED

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‣ Elbows make room for new pasta shapes and textures

‣ Entree-worthy: hearty meat protein additions center mac ‘n’ cheese on the plate

‣ Cheeses beyond cheddar and additions like bacon, jalapeños, and herbed bread crumbs pump up flavor and texture

WHAT

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WHEREBuffalo mac ‘n’ cheese (Food Network Stand, Metlife Stadium, New Jersey)

Queso blanco, gouda, fontina, + cheddar mac ‘n’ cheese (Fatty Cue BBQ, Barclays Center, Brooklyn)

Mac ‘n’ cheese with smoked chicken + peas (Brooklyn Bowl, New York)

Bleu cheddar béchamel + truffle butter mac ‘n’ cheese (SPiN Ping Pong, Milwaukee)

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TRENDCOMFORT FOOD REDUX

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PREMIUM DESSERTS53

‣ House-made versions of classic treats — ice cream sandwiches, sandwich cookies, candy bars

‣ No longer an afterthought: a “must try” dessert menu moves the offering to front of mind

‣ Single-sized decadence invites the splurge

WHAT

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WHEREJunior’s Cheesecake, Blue Marble Ice Cream, red velvet cupcakes (Barclays Center, Brooklyn)

Banana beignets with chocolate + caramel dipping sauces (AsiaSF, San Francisco)

Smoked brownie (SPiN Ping Pong, New York)

Angelo Brocato’s spumani (The Theatres at Canal Place, New Orleans)

Brownie in a skillet sundae (ShowPlace ICON Theatres, Chicago)

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SUMMARYCOMFORT FOOD REDUX

PREMIUM SANDWICHESNEXT GEN BURGERS + HOT DOGS

BEYOND FROZEN PIZZANACHOS 2.0

BARBECUE REVOLUTIONMAC + CHEESE, REVAMPED

PREMIUM DESSERTS56

KEY TAKEAWAYS‣ Put a spin on it — find ways to create signature twists on the

traditional comfort foods already on offer [burgers, french fries, hot dogs, nachos, etc]

‣ Craveability first and foremost — premium ingredient inclusions and/or elevated condiments (whether house-made or store bought) go a long way to differentiate menu items

‣ Dough matters — source quality or make in house; a high quality sausage can get lost in a commodity bun

‣ If you buy, buy better — mac ‘n’ cheese need not be made in house, but the blue box isn’t the only option

‣ Save room for dessert — develop a thoughtful dessert offering and capitalize on opportunity to increase average check

COMFORT FOOD REDUX

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FLAVORTO THE NTH DEGREE

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TRENDFLAVOR TO THE NTH DEGREE

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FLAVOR MASH UPS60

‣ Combining two familiar forms creates a new, noteworthy form

‣ Think outside the flavor box: unexpected flavor pairings add culinary intrigue and desire to try

‣ Novelty and shock value generate social media buzz as guests share their experience

WHAT

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WHEREPulled pork-stuffed Cubano sandwich with ham, pork, swiss cheese + pickles (Habana Outpost, Barclays Center, Brooklyn)

Brisket banh mi with bread + butter pickles (Fatty Cue BBQ, Barclays Center, Brooklyn)

“Asia-dilla” with duck, jack cheese, cilantro + sun-dried cherry creme fraiche (AsiaSF, San Francisco)

Five spice duck tacos (Garage Billiards, Seattle)

Amish hot wings with ginger buttermilk dressing (SPiN Ping Pong, New York)

Truffled soba noodles with portobello, scallions, and asparagus (AsiaSF, San Francisco)

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TRENDFLAVOR TO THE NTH DEGREE

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ETHNIC INTRODUCTIONS

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‣ Eatertainment menus no longer live in the “American” dining camp

‣ Menu items speak to diners’ refined palates and interest in more global flavors

‣ A growing trend is the appearance of Asian and Mediterranean flavors

WHAT

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WHEREPork banh mi street tacos (Analog, San Diego)

Senzai sushi platters (Madison Square Garden, New York)

Noodle bowls/Sushi Stand (Yankee Stadium, New York)

Spinoodle Japanese-style noodle bowl (SPiN Ping Pong, New York)

Beef kafta skewers (SPiN Standard, Los Angeles)

Grilled tuna salad with Moroccan couscous, sundried tomatoes, + pesto (The Theatres at Canal Place, New Orleans)

Curried chicken panini (Central Cinema, Seattle)

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TRENDFLAVOR TO THE NTH DEGREE

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HOT, HOT, HOT68

‣ High-level spice in unexpected places, creates shock and awe value

‣ Heat transforms typical menu items into unique and craveable dishes

‣ Caters to the thrill-seeker: gain a “badge of courage” and street credibility among peers

‣ Popular with Millennials

WHAT

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WHEREGrilled cheese with apples, bacon, sriracha aioli, + avocado (SPiN Ping Pong, Milwaukee)

Rock and roll fries with cajun spice + gravy (Brooklyn Bowl, New York)

Napalm Death burger with pepperjack, pickled jalapeno, cream cheese, jalapeno poppers, + habanero aioli (Grill’em All Food Truck, Los Angeles)

Calamari + Sriracha aioli (Garage Billiards, Seattle)

Fastachi Hot + Sour Mix with wasabi peas, almonds, peanuts, cranberries, + raisins (Landmark Theater, Los Angeles)

Spicy blue cheese burger (Alamo Drafthouse, multiple locations)

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SUMMARYFLAVOR TO THE NTH DEGREE

FLAVOR MASH UPSETHNIC INTRODUCTIONS

HOT, HOT, HOT

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KEY TAKEAWAYS‣ Think outside the flavor box — be bold, be irreverent, don’t be shy...

but do consider menu cohesiveness

‣ No passport required — address guests’ evolving palates and curiosity by incorporating ethnic flavors and forms

‣ Appeal to the “I put Sriracha on everything” generation — add spicy components to staple menu items, either into the dish itself or in a condiment

‣ Shock and awe ‘em — unique and unexpected food can create social media buzz and drive traffic

FLAVOR TO THE NTH DEGREE

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CRAFT+

TECHNIQUE73

TRENDCRAFT + TECHNIQUE

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CHEF CREDIBILITY75

‣ Chef-inspired concepts and menus lend credibility to the offering

‣ A noteworthy chef’s name attached to a menu creates a reason to visit outside of the entertainment appeal

‣ Creates an opportunity for guests to sample a chef’s creations without the high spend of visiting a fine dining restaurant

WHAT

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WHERELudo Lefebvre’s Provencal fried chicken (LudoBird, Staples Center, Los Angeles)

Saul Bolton’s white cheddar bratwurst (Brooklyn Bangers + Dogs, Barclays Center, Brooklyn)

Andrew Carmellini’s pork sausage “pizzaiolo” (Sausage Boss, Madison Square Garden, New York)

Jean-Georges Vongerichten’s Cocina Taco and Simply Chicken concepts (Madison Square Garden, New York)

Yellow bean + carrot salad with cumin, tarragon, basil, + parsley chermoula dressing (Central Cinema, Seattle)

Butternut squash, ricotta, + honey bruschetta (The Theatres at Canal Place, New Orleans)

Arugula salad with tangerines, pecans, banana breadstick, + orange citronette (SPiN New York)

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TRENDCRAFT + TECHNIQUE

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MADE IN HOUSE

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‣ Signature appeal and exclusive offering through housemade items

‣ Culinary credibility gained through in-house preparations

‣ Retail opportunity: sell what you feature on your menu and create a lasting connection with your guest to your brand

WHAT

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WHEREHouse-made burger buns (Alamo Draft House, multiple locations)

Papalote House Salsa (Papalote Mexican Grill, San Francisco)

Pickled nibbles [assorted pickled vegetable and fruit] (Central Cinema, Seattle)

House-made sausage with apple-braised sauerkraut (Garage Billiards, Seattle)

Bacon ketchup (iPic Movie Theaters, various locations)

Deli Board sauces (Deli Board, San Francisco)

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TRENDCRAFT + TECHNIQUE

# 382

THECRAFT

REVOLUTION83

‣ Skill showcased and celebrated through artisan beverage offerings

‣ Housemade credibility earned through infused liquors and house bitters

‣ Small-batch beers create a reason to go out of your way to visit

‣ Housemade sodas offer a signature, healthier alternative to the commodity fountain variety

WHAT

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WHEREBrooklyn Brewery + Greenpoint Brewing Co. drafts (Brooklyn Bowl, New York)

Maker’s Mark milk punch milkshake (Alamo Drafthouse, multiple locations)

Liquid nitrogen cocktails (iPic Theaters, multiple locations)

Orange Molé cocktail with house chipotle hibiscus tequila, solerno, house allspice dram, + chocolate bitters (Central Cinema, Seattle)

Cherry Noir Main Feature cocktail with Grey Goose Cherry Noir, sour mix, + grenadine (ShowPlace ICON Theatres, multiple locations)

Pestati Italiani “Italian Mojitos” with house basil-mint-coriander blend (iPic Theaters, multiple locations)

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SUMMARYCRAFT + TECHNIQUE

CHEF CREDIBILITYMADE IN HOUSE

THE CRAFT REVOLUTION

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KEY TAKEAWAYS‣ “Top Chef” cred — chef-inspired menus position your business as a

dining destination

‣ Make it once, sell it twice — housemade sauces and condiments can be utilized on your menu and sold as retail items

‣ Get crafty with your beverages — craft cocktails, sodas, and beers elevate the beverage experience and add credibility to your menu; purchase artisan bottled beverages to bolster a housemade offering

‣ Sign your work — signature recipes showcase your unique point of view and brand personality

CRAFT + TECHNIQUE

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CONSCIOUS

CONSUMPTION88

TRENDCONSCIOUS CONSUMPTION

# 189

HIDDEN HEALTH

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‣ A “healthy” offering need not be overt

‣ A wide range of menu items that appeal to a variety of dietary lifestyles — GF, vegan, vegetarian, Kosher

‣ Inclusion + variety vs. exclusion + limitation limits the veto vote

‣ Offers many ways to make a meal along a wide spectrum of healthy to indulgent

‣ No longer need to sacrifice to eat healthily

WHAT

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WHEREAlternative Baking Co. Vegan cookies (Landmark Theater, Los Angeles)

Kefir frozen treat (Grounds Crews and Brews, Wrigley Field, Chicago)

Gardein boneless buffalo wings (Yardhouse, multiple locations)

Vegan Sloppy Joe (Shock Top Lounge, Staples Center, Los Angeles)

Chips and white bean hummus (Alamo Draft House, multiple locations)

Tamari garlic edamame (Yoshi’s, San Francisco)

Quinoa tabouli (SPiN Ping Pong, New York)

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TRENDCONSCIOUS CONSUMPTION

# 293

LOCAL + SEASONAL94

‣ Raw ingredients sourced through local farms

‣ Partnerships with local producers for retail packaged goods

‣ Commitment to local sourcing, sustainability and community is highlighted as point of distinction

‣ The “Feel Good” Effect: enhances guests’ connection to brand

WHAT

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WHEREVictrola Coffee (Central Cinema, Seattle)

It’s It ice cream sandwiches (The New Parkway Theater, California)

Maple Street Patisserie breads (Johnny Blancher’s Front Porch Grill at Rock ‘n’ Bowl, New Orleans)

Four Barrel Coffee (Mission Bowling Club, San Francisco)

Melissa’s Farmers’ Market (Yankee Stadium, New York)

Napa Farms Market (Terminal 2, San Francisco International Airport)

Louisiana crabmeat with seasonal fruit, Serrano ham, arugula, + bruschetta (The Theatres at Canal Place, New Orleans)

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TRENDCONSCIOUS CONSUMPTION

# 397

MADEBYME

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‣ Meal customization and personalization adds an engaging and interactive component to the eating experience

‣ Allows guests a high level of control over their food while limiting the operational burden on staff

‣ Minimizes the veto vote: everyone can design their own creation

WHAT

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WHERE16 Handles Frozen Yogurt (Madison Square Garden, New York)

Dylan’s Candy Bar (Yankee Stadium, New York)

Chef’s Dog House (Connecticut)

Maoz Bar with salads, sauces, and beverages (Maoz Vegetarian, multiple locations)

Condiment bar (La Boulange, Bay Area, California)

Market fresh produce bar (Fuddruckers, multiple locations)

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TRENDCONSCIOUS CONSUMPTION

# 4101

GUITLESS SNACKING

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‣ Provide healthier alternatives to fulfill snack cravings

‣ New flavors delivered in familiar snack forms ease adaptability (e.g. cheddar kale chips)

‣ Addition of nutrient-dense ingredients makes snacks feel healthier

‣ High marketability with strategic use of buzzwords: superfoods, chia, kale, raw, sprouted

WHAT

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WHERESahale Snacks gourmet nut blends [almond, flax seed, + dates with balsamic and cayenne] (Landmark Theater, Los Angeles)

Healthy At The Garden sandwich + snack stand (Madison Square Garden, New York)

Olive and sweet potato chips (Outtakes, Staples Center, Los Angeles)

Lemon + garlic popcorn (The Theatres at Canal Place, New Orleans)

Pure Bars (Napa Farms Market, San Francisco International Airport)

Chia Pods (Cibo Market, John F Kennedy International Airport, New York)

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SUMMARYCONSCIOUS CONSUMPTION

HIDDEN HEALTHLOCAL + SEASONAL

MADE BY MEGUILTLESS SNACKING

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KEY TAKEAWAYS‣ Keep your options open — varied options along the health spectrum

limit the veto vote

‣ The feel good effect — partner with local bakeries, producers, and farmers to create lasting connection with guests and the community

‣ Let guests be the DJs — guests value options, customizability, and participating in the dining experience

‣ Snack on — a range of healthy to indulgent snacking options creates more opportunities to drive incremental sales

‣ Don’t re-invent the wheel — an abundance of health-oriented consumer packaged goods exists in the marketplace and can easily be adopted into your current retail offering

CONSCIOUS CONSUMPTION

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Q&A

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THANK YOU.A A R O N @ T H E C U L I N A RY E D G E . C O M

© THE CULINARY EDGE

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