• Introduction
  • Scope of Report
  • Report Methodology
  • Snapshot of the Latin Dining Market
    • Latin Food on “Regular” Menus
    • Chefs Are Key in Driving Interest
    • Suppliers Jump in the Game
    • Tortillas are Huge
    • Latin Chains are Smokin’ Hot
    • Latin Food can be Healthy, but Latinos Just Want it to Taste Good
    • Latin Through the Dayparts
    • It’s Not Just Mexican Any More
    • Fusions Galore
    • Retail-Channel Food Service Wakes up to Latin
    • Latin on the Menu Impacts Human Resource Management
    • What’s Hot: Opportunities
      • Food Products
      • Ingredients
      • Menus
      • Food Suppliers
      • Equipment
      
      
    • What’s Not Hot
    
    
  • Projected Market Growth
  • Table 1-1 Estimated U.S. Market for Latin Foodservice, 2005-2014

Chapter 2 The Market

• The Latino-Food Phenomenon
• Prepared Foods, Ingredients and Flavors
• Table 2‑1 Exotic Prepared Foods Manufactured for Foodservice, 2003 and 2004 Percent of manufacturers reporting they offer or are developing products
• Table 2‑2 Select Ingredients and Flavors of Latin Cuisine
• Floribbean and FreshMex are Up and Coming
• Mexican QSR is Growing Faster Than Any Other Category
• Table 2-3 Percent Growth in Mexican QSR Traffic versus all QSR
• Chipotle Mexican Grill is Number One Chain
• Other Notable Performers
• Tortilla Sales are Growing
• Baby Boomers Drive Cravings for Bolder Flavors
• Latin Food to Go at Any Time of the Day
• Good For You Beans
• Latin Meets Wellness
• Yet, Hispanics Not Concerned About Health-Eating
• Latin Restaurants Win Honors
• Not Just Consumers, Hispanics Are Producers
• Flavors and Menus: Latin in the Mainstream
  • Table 2-4 Mexican/Latin Menu Items in Non-Mexican Restaurants, 2002
  • Latino Fuses Globally
  • Multiconcept Chains
  
  
• Latin Menu Items, by Meal Part
  • Appetizers and Sauces
  • Entrees/Center of the Plate
  • Table 2-5 Top Proteins in Mexican Chain Restaurants, 2004
  • Salads, Soups and Sides
  • Table 2-6 Popular Latin Soups and Stews in the American Foodservice Market 2006
  • Table 2-7 Ethnic Flavor Profile of Side Dishes in Onsite and Commercial Chains, %, 2005
  • Table 2-8 Leading Menu Items with Tortillas, 2003 vs. 1997
  • Breakfast
  • Flan, the Favorite Dessert Item
  
  
• Restaurant Foodservice: Latin Subcategories
  • Table 2-9 Percent of Chain Operators Offering Latin Cuisines other than Mexican, 2004
  • Table 2-10 Chain Restaurants Menuing Latino other than Mexican, 2004
  • Mexican
  • “Authentic” Mexican Starts to Take Off
  • Fresh Mexican
  • Tex-Mex
  • Caribbean
  • Table 2-11 Caribbean Menu Items in Restaurants and Chains, 2006
  • Table 2-12 Caribbean Ingredients and Flavors
  • Vegetarian and Organic Latin
  
  
• Drivers Influencing the Latin Market
  • ¡Viva Nuevo Latino!
  • Floribbean Fusion
  • Caribbean Drivers
  • Cuban
  • Table 2-13 Cuban Items on Menus at Leading Chains and Restaurants, 2006
  • Puerto Rican
  • Jamaican
  • Table 2-14 Jamaican Items on the Menu at Leading Restaurants and Chains, 2006
  • Bahamian
  • Trinidadian
  • Dominican
  • Haitian
  • South American Drivers
  • Brazilian
  • Figure 2-1 Brazilian and American Cuts of Beef
  • Table 2-15 Brazilian Items on Menus of Leading Restaurants and Chains
  • Peruvian
  • Table 2-16 Peruvian Items on the Menu in Restaurants and Chains2006
  • Chilean
  • Venezuelan
  • Bolivian
  • Colombian
  • Ecuadorian
  • Argentine
  • Belizean
  • Central American Drivers
  • Costa Rican
  • Honduran
  • Guatemalan
  • Nicaraguan
  • El Salvadorean
  • Other Latin Drivers
  • Navajo/Southwest American Indian/Native American
  • Latin Fusion (Pan-Latin)
  • Filipino/Asian Latin
  • Other Cuisines of Note
  • Kosher and Halal Mexican
  • Macanese
  • Paraguayan
  • Uruguayan
  • Guyanian
  • Panamanian
  • Surinamese and French Guianese
  • Madeira Islands
  • Portuguese African
  
  
• Alternative Foodservice Venues
  • Cross-Channel Combos: Bakery and Market Cafés
  • Convenience Stores
  • Business, Institutional/Noncommercial Foodservice
  • Mexican is Mainstream in Education Foodservice
  • Latin Hospital Food Definitely on an Upswing and It’s Cheap!
  • Business Goes Festive with Latin
  • Even the Federal Government Loves Latin

Chapter 3 The Marketers

• Table 3‑1 Latin-Themed High Volume Independent Restaurants and Chain Restaurant Operators by Menu Type, 2006
• Foodservice: Chains
  • Table 3-2 Mexican Chains in the Technomic Top 500, 2006
  • Table 3-3 Latin American and Mexican in the Chain Restaurant Market, 2005
  • Table 3-4 Latin-Theme in the Top 100 Chains, 2006, U.S. System-wide Foodservice Revenue
  • Table 3-5 Latin-Theme in the Top 100 Chains, 2006, U.S. System-wide Sales Growth
  • Table 3-6 Latin-Theme in the Top 100 Chains, 2006, Latest-Year Total Number of U.S. Units, 2006
  • Table 3-7 Latin-Theme in the Top 100 Chains, 2006, Estimated Sales Per Unit
  • Table 3-8 Latin-Theme in the Top 100 Chains, 2006, Growth in Estimated Sales Per Unit
  • Table 3-9 Latin-Theme Chains in the Second 100, 2006, by U.S. System-wide Sales Growth
  • Table 3-10 Latin-Theme Chains in the Second 100, 2005, by Latest-Year Total Number of U.S. Units, 2005
  • Table 3-11 Latin-Theme Chains in the Second 100, 2006, by Growth in total number of U.S. units
  • Table 3-12 Latin-Theme Chains in the Second 100, 2006, by estimated sales per unit
  • Table 3-13 Latin-Theme Chains in the Second 100, 2006, by Growth in Estimated Sales per Unit, Year-to-Year Percentage Change
  • Table 3-14 Latin-Theme Chains in the Second 100, 2006, System-wide Foodservice Sales
  • Table 3-15 Latin-Theme Chains in the Second 100, 2006, by U.S. System-wide Sales Growth
  • Table 3-16 Incidence of Menuing Mexican Foods, 2005 vs. 2000
  • Table 3-17 Average Number of Mexican Foods on the Menu, 2005 vs. 2000
  • Table 3-18 Leading Menu Parts for Mexican Foods, by Share, 2005 vs. 2000
  • Table 3-19 Mexican Food Menu Share by Menu Part by Market Sector, 2005
  • Table 3-20 Category Incidence by Menu Part by Market Sector, 2005
  • Table 3-21 Operators Menuing Mexican Appetizers, 2005
  • Table 3-22 Leading Mexican Foods Salads on Chain Menus, by Share, 2005 vs. 2000
  • Table 3-23 Operators Menuing Mexican Sandwiches, 2005
  • Table 3-24 Operators Menuing Mexican Prepared Entrees, 2005
  • Table 3-25 Leading Mexican Food Center of Plate Entrées on Chain Menus, by Share, 2005 vs. 2000
  • Table 3-26 Leading Mexican Food Side Dishes on Chain Menus, by Share, 2005 vs. 2000
  • Table 3-27 Leading Mexican Food Sauces on Chain Menus, by Share, 2005 vs. 2006
  
  
• The Fast Casual Sector
  • Table 3-28 Consumer Ratings of Mexican Chains, 2005
  
  
• Fast Casual Selected Operators
• Qdoba Mexican Grill
• Amazόn Grill
• Rubio’s Fresh Mexican Grill
• Green Cactus Grill
• Juan’s Mexicali