“Restaurants are redefining ‘value’ on the menu, moving away from the cost-savings that were so important earlier this year to incorporate high-quality ingredients, classic flavor combinations and authentic, old-fashioned preparations,” says Maria Caranfa, R.D., senior analyst for Mintel. “In 2010, we expect menus to go back to the basic roots of good food and drink.”

Trend #1: Classically simple
Many restaurants did less pioneering during the recession, and what did they discover? Simple sells. In 2010, Mintel Menu Insights predicts chefs will harness the power of classic combinations and simple, pure ingredients. So far in 2009, the top new menu item for chain restaurants is an all-American classic: the burger. Look for more nostalgic, decadent pleasures on the menu: bacon, lobster, classic cocktails, milk-and-cookies and donut-hole desserts.

Trend #2: Restaurant-grown
Just because people don't have time to cook doesn't mean they don't crave homemade food. Next year, watch chefs add a homegrown—or rather, restaurant-grown—touch where they can: artisan breads and cheeses, house-infused spirits, locally sourced produce and meats. "Rustic" will be the buzzword that describes imperfectly shaped pizza crusts and mashed potatoes. Restaurant-grown items are also a great way for restaurants to differentiate themselves.

Trend #3: Dining out in
"If you build it, they will come" isn't working quite the way it used to. Half of Americans are spending less at restaurants because of the economy, so it's time for restaurants to come to them. Burger King is one of the latest to sell its food (french fries) in retail stores, but expect more retail-restaurant connections in 2010. Additionally, more restaurants will uphold relationships with customers by using iPhone apps for menu changes and online ordering.

Trend #4: Inherent health
Nearly nine in 10 Americans think eating healthy is important, but 63% say it's difficult at restaurants because there aren't enough healthy items. It's time for that to change: 2009 saw a trend toward healthier menus, but 2010 will see a sharp increase in good-for-you food and drink. Tomorrow's healthy menus will feature inherently nutritious items—those with fiber, omega-3, vitamins and antioxidants—that deliver on flavor, too.

Trend #5: Regional ethnic
In this great melting pot, it's no wonder people love ethnic food. In July, four in five adults told Mintel they'd eaten ethnic food at a restaurant in the past month. Cuisines such as Mexican, Chinese and Italian have become so mainstream, however, that it's time to dig deeper. Restaurants will increasingly pinpoint specific regions—Tuscany, Brazil, Morocco and even North Carolina barbecue—to develop tomorrow's ethnic food.

Mintel predicts new flavors will make an appearance in the U.S. marketplace in 2010, as well as some familiar ones...reinvented.

"As the economy recovers, we expect people to continue the trend of eating at home," says Lynn Dornblaser, Mintel's leading new-products expert. "The home cook is becoming more advanced with his or her cooking skills by trying new spices and flavors, as well as preparing everyday items in new ways."

Mintel has identified six key flavor trends that will be recognizable in 2010.

• Cardamom. Known to be intensely aromatic with a strong, unique taste, cardamom will find a home in more than just ethnic fare. Cosmic Chocolate recently launched a chocolate bar flavored with cardamom and oranges.
• Sweet Potato. Candied, fried, baked or boiled...sweet potatoes are one of the most diversely prepared vegetables. Aside from being a delicious snack or side dish, they also will become known as the new functional food, as they are rich in dietary fiber, beta carotene and vitamins C and B6.
• Hibiscus. Commonly seen in teas, the USDA has said that consuming hibiscus tea can lower blood pressure. In the future, expect to see it become a common ingredient in the beverage market. Premium Essence Water from Hint now offers Hibiscus-Vanilla flavored water.
• Cupuaçu. The taste of the Amazon...cupuaçu is the next big superfruit. It contains more than 10 vitamins and antioxidants, as well as essential fatty acids and amino acids. Musselman’s launched a lime- and cupuaçu-flavored applesauce showcasing this unique flavor.
• Rose water. Rose water is no longer just a fragrance. You can look forward to finding it as a common flavor in ethnic foods or, like Ghalia Organic Desserts in Los Angeles discovered, you can add it to your brownie recipe for a subtle rose flavor.

• Latin. Latin spices will be heating up our palates next year, and you won't have to dine out to get these exciting flavors. Whole Foods Market now offers a Mayan ceviche; meanwhile, Icelandic Salsa Shrimp Cocktail features a spice packet loaded with the popular Latin flavor of cilantro.

Photo caption: Sweet-potato casserole by Chef Walter Royal, The Angus Barn, Raleigh, N.C. Photo by the North Carolina SweetPotato Commission