Operators Reinvent the Classics with a Bit of ‘Retro-Vation’

At Barrel & Bushel, there’s an air of nostalgia for a concept boasting slick hardwood accents and repurposed beer barrels throughout the dining room. The restaurant is situated on the first level of Hyatt Regency Phoenix, and it caters to locals and visitors as background music dabbles in classic rock and soul. Bartenders modernize vintage cocktails like the Manhattan, Old Fashioned and White Russian with contemporary ingredients and spirits.

The food menu, of course, continues that narrative. For example, grilled cheese gets spicy with carnitas, Pepper Jack cheese, fried jalapeño and chipotle aioli on sourdough bread. A pub burger is topped with stout & onion marmalade, Havarti cheese, bacon and garlic aioli. And the classic airline chicken dish is pan seared in guajillo butter and paired well with fried Brussels sprouts topped with house-made onion jam.

According to Datassential, consumers are showing more interest in classic dishes and flavors that are reimagined or considered “newstalgia” (or what we like to call 'Retro-Vation'), a trend that combines a yearning for the past with a desire for the new. Dishes and menu items varied in 2024, the market research firm reported in a consumer survey conducted throughout the country.

For example, 60% of consumers reported that they loved seeing updated tacos on the menu. That’s up 6% over a two-year period. Meanwhile, 54% of consumers loved new versions of roast chicken; it’s seeing a 7% increase over two years. And the blueberry flavor is also seeing a resurgence as 51% of consumers loved it in its various iterations; that’s also up 7% in two years.¹

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Adding a touch of newstalgia to your menu

Overall, consumers want to try new and exciting dishes; however, they don’t want to stray too far from their comfort zones. That’s why it’s important to add a bit of newstalgia here and there without going overboard on the menu. In the case of Phoenix’s Barrel & Bushel, the restaurant adeptly applies the accents to familiar offerings, from cocktails to a pub burger.

At Applebee’s, a simple roast chicken dish gets a festive spin as it transforms into Bourbon Street Chicken & Shrimp. The chicken is Cajun seasoned, accompanied by blackened shrimp, garlic mashed potatoes, and sautéed mushrooms and onions. Granny’s Taco’s, in Austin, Texas, has been consistently ranked a top destination for its superior breakfast tacos. Fluffy scrambled eggs and grilled flour tortillas are laden down with the likes of roasted potatoes, cactus, spinach, beans, jack cheese, broccoli, bacon and/or turkey sausage.

Datassential says it’s also about the ingredients amplifying the newstalgia trend, with consumers also looking at those dishes featuring ingredients boasting a healthier halo. Eggs (53%), blueberries (51%) and avocado (43%) topped the list and show growth up to 7% over the past two years.¹

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Additional ways to master menus through newstalgia

Over the years, we’ve featured various inventive ways to add newstalgia to menus to attract new customers and retain frequent ones. Here are a few of the greatest hits:

Put a new spin on a classic dish for the secret menu item. Whether you’re a QSR or casual-dining establishment, it’s important to remember that your guests are coming for familiar fare. If your brand doesn’t specialize in falafels, fried quail nuggets or empanadas, then don’t use a secret menu to suddenly offer them. Instead, utilize it to put creative spins on existing dishes, such as featuring onion jam on a burger (onion jam has grown 63.3% on sandwich menus in the past four years) or adding Cheesy Guacamole Fries to a secret menu (Guacamole has grown 8.6% on fries in the past four years, and 79% of consumers love/like guacamole among those who have tried it).²

Boujee breakfasts offer elevated comfort food. When some people envision a boujee breakfast, they picture lobster, poached egg or crab meat topping everything. That’s not always the case. It’s more about elevating classic dishes with unique, yet complementary ingredients. Loaded fries, of course, have been topped with just about everything imaginable. Now, some operators are looking to use waffle fries as the base because 75% of consumers like or love waffle fries.³ For example, at Bé Em Asian Kitchen in Charlotte, North Carolina, the loaded waffle fries are packed with unconventional flavors and a bold mix of textures. Kamikaze Filet Kim Chi Fries are topped with marinated beef, kimchi, cheese, cilantro and several house-made sauces. The dish, of course, is ideal for sharing.

Elevated pizza takes flavor to new heights. Unconventional plant-forward pies that may raise an eyebrow, yet intrigue consumers, are on trend. For instance, The Holy Shiitake Pie at Mellow Mushroom in Atlanta continues to be a popular draw. It boasts an olive oil and garlic base, topped with shiitake, button and portobello mushrooms, caramelized onions, mozzarella and Wisconsin aged white cheddar, then finished with a garlic aioli swirl and a spritz of black truffle oil.

“Tried and true favorites will always have a place on menus,” Bryce Hummel, Corporate Executive Chef, Simplot, said. “But consumers are showing interest in classic dishes that have been reimagined, substituting ingredients that help them eat healthier—especially in the warmer months.”

Here, you’ll find some new Trend Feast® recipes from the Simplot Culinary team. They’re designed to stimulate creativity in the kitchen: