Flavor is King for Hispanic Diners

Over the past few weeks, we’ve been examining the drivers that impact dining out decision-making. While we’ve identified numerous opportunities to get more pork in the hands of consumers, we can’t lose sight of an established pork-loving audience – Hispanics.
 

As we know from our brief on Latino culture, Hispanics: Pork’s Greatest Opportunity, pork is a central culinary feature, both at home and when dining out. When Hispanic customers dine out, they want something flavorful or want to pursue a craving. We can help them satisfy those cravings by offering more pork dishes that are both flavorful and versatile.
 

As foodie culture continues to evolve and impact the foodservice scene, we need to ensure pork routinely has a fresh look and feel for the audience with the most natural affinity for consuming it. Our research found that across dayparts, Hispanics choose their dining out meals based on flavor, cravings and portion sizes.

It’s imperative tastes, flavors and dishes popular with today’s Hispanic customers are applied to pork products in restaurants, convenience stores, grab-and-go markets and in-store restaurants. We should offer flavors, seasonings, preparations and cuts that will appeal to Hispanic audiences, who often seek out something not made at home, especially for dinner.
 

In addition to flavor, we should keep these three things in mind for pork:
1. Protein is Priority: Comfort, on-the-go, high-protein and healthy options are in high demand for Hispanic customers at lunchtime. Think protein bowls, wraps and salads. Pork is a natural fit in these dishes, and Latin flavors can easily be featured.
 

2. Think Across Dayparts: Consider the opportunity to offer flavorful, Hispanic dishes across dayparts, even if they are non-traditional items. For example, carnitas could be offered all day long, whether in an omelet or on a tortilla.
 

3. Simple is Better: Trendy side dishes and diet-specific foods aren’t a priority for Hispanic customers dining out for dinner. If we can keep it simple, let’s do it.

This fall, we’ll take a closer look at Hispanic consumers
and how to market to them, so be sure to watch out
for that in-depth report.

In the meantime, you can get more flavor on pork’s
role in Hispanic culture here.

Angie Krieger

Angie Krieger

Assistant Vice President, Channel Outreach

National Pork Board Cell: 319-594-4000 akrieger@pork.org