• Home
    Home We Serve America's Restaurants Representing nearly 500,000 restaurant businesses, we advocate for restaurant and foodservice industry interests and provide tools and systems that help members of all sizes achieve success.
  • Foundation
    Foundation Building & Retaining Talent The NRAEF is focused on developing a stronger workforce and building the next generation of industry leaders through education, scholarships and community engagement.
  • Show 2018
    Show 2018 May 19-22, 2018 As the international foodservice marketplace, the National Restaurant Association Show provides unparalleled opportunities for buyers and sellers to come together, conduct business and learn from each other.
  • ServSafe
    ServSafe Minimize Risk. Maximize Protection. For over 40 years, ServSafe® training programs have delivered the knowledge, leadership and protection that have earned the trust and confidence of business leaders everywhere.

National Restaurant Association - More consumers try Mediterranean cuisine

Skip to navigation Skip to content

News & Research

Share:
Email Print
News RSS

More consumers try Mediterranean cuisine

While some ethnic cuisines are known to almost everyone in America, others have not yet entered the mainstream diet. That may be changing.

New research from the National Restaurant Association shows that the strongest growth in ethnic cuisines over the last 15 years has been among non-traditional cuisines.

“While the ‘big three’ – Italian, Mexican and Chinese – have retained their popularity over time, some lesser known cuisines have gained significant ground with consumers over the past decade and a half,” said Annika Stensson, director of research communications for the National Restaurant Association. 

“Mediterranean food is the big winner both when it comes to one-time trial and for eating frequently, but consumers are also increasingly trying Spanish, Caribbean and Middle Eastern. Sushi and sashimi have also gained in terms of eating frequently,” she said.

Comparing results from the recently released Global Palates: Ethnic Cuisines and Flavors in America report with a similar survey the NRA conducted in 1999, three primary trends emerge:

• Italian, Mexican and Chinese cuisines remain the most popular in the United States. The number of consumers who have tried them at least once is practically the same now as in 1999 at roughly nine in 10.

• The strongest increases in trial of various cuisines are in Mediterranean (+38 percentage points), Spanish (+28), Caribbean (+27), Middle Eastern (+24), French (+22) and Thai (+21).

• When it comes to consumers eating various cuisines frequently, the top gains are in Mediterranean (+11 percentage points), sushi/sashimi (+9), Spanish (+7), Japanese cuisine other than sushi (+6), and Middle Eastern (+6).

The new Global Palates report details consumers’ familiarity, trial and frequency of eating various cuisines, when and where they get them, plus findings by 30 individual and group cuisines and items.

Conserve RSS Healthcare RSS Conserve RSS

▲ Back to Top

New report

Spot Ad right

We're glad you're here!®

® 2012-2017 National Restaurant Association. All rights reserved.

2055 L St. NW, Suite 700, Washington, DC 20036
(202) 331-5900 | (800) 424-5156