ASIAN QSRs: FAST FLAVOR REVOLUTION

QSR GLOBAL SHIFT

Dominated by the rapid expansion of bowl culture, specialty tea shops, and Korean fried chicken, this trend is booming, with sales projected to hit over $50B by 2031. It’s largely driven by demand for the authentic, customizable, and affordable meals that Gen Z love, as well as the shift towards healthier, plant-forward options.

Curry Up Now: With its focus on Indian streetfood, this spot leans heavy on vegetable-forward dishes with just the right amount of spice—in rice bowls, tikka burritos, and potato samosas.
Din Tai Fung: While more upscale, this modern Chinese dumpling restaurant is creating QSR copycats focusing on dumplings as comfort food.
Marugame Udon: Rapidly expanding in major metro areas, it’s known for customizable udon noodle soups and a tempura bar.
Jollibee: This global phenomenon now has its sights set on North America. It has a family-friendly menu that’s created a cult following with dishes like hand-breaded fried chicken, Filipino sweet-style tomato spaghetti, and crispy peach-mango hand pies.

BOLD FLAVOR, GLOBAL COMFORT

Diners are increasingly hyper-focused on high-protein and plant-based foods. Alongside all of the new-fangled, lab-based, cell-cultured options out there is the humble bean. A staple food for millenia, beans are being re-examined as a healthy, versatile ingredient worthy of menu inclusion.

Retro and heirloom recipes—like Southern succotash, French cassoulet, and Cajun red beans and rice—fit the bill for those in search of authenticity.
Most world cuisines incorporate some type of bean in their classic dishes. Think feijoada in Brazil, black beans and rice with plantains in Puerto Rico, and garbanzo beans in Israel. Modern interpretations of these recipes are packed with produce and herbs.
The creamy texture of mung beans is proving an ideal substitute for those that are eliminating soy from their diets.

ASIAN QSRs: FAST FLAVOR REVOLUTION

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