Health Daily Online


Spring Menus in Bloom

Spring Restaurant Menus in Bloom

The temperatures are rising, the flowers are blooming, the sun is shining, and restaurant menus are changing! Warm weather usually influences many to shed a few pounds to get ready for the beach, and restaurants have already begun crafting menu options to keep consumers rushing to their seats and feeling this when they leave. Look for these new trends next time you’re dining out!

The shrimp comeback: Shrimp is popping up all over new menus! Shrimp fits perfectly into Bourbon Street dishes and Caribbean meals. Shrimp tacos are back at fast-food and quick-service restaurants who offer them as “limited time only” menu items. The great part about shrimp being so readily available is its nutritional value—it’s is low in saturated fat and a great source of vitamin B12, protein, iron, zinc, and phosphorus.

The spicy kick: Restaurants across the nation are relying on seasonings more this spring. Menus are debuting an influx of spicy dishes. Fried foods are being replaced by those that are sautéed and barbequed, making seasonings the focus of the meal. Be on the lookout for Cajun-style dishes and fiery Buffalo chicken pizzas!

The specialty sandwich craze: With temperatures rising, the need for cooler foods is in higher demand. Sandwiches are all the rave. Whether they’re referred to as subs, hoagies, sandwiches, or Po’ Boys, custom made sandwiches are frequenting restaurant menus. If you’re looking to keep your sandwich on the healthier end, have it made it wheat bread and go easy on the special sauces and/or mayo and limited cheese.

Design your own meal: A great way to accommodate the masses is to offer a way for everyone to design his or her own meal. With a variety of items predetermined, consumers have the choice of picking two, three, or sometimes four items on a menu. More restaurants are adopting this open menu style to keep customers happy and coming back for more!


Nutrition facts: Crustaceans, shrimp, mixed species, cooked, moist heat. (2012, March). Retrieved from


By Tiffany Black