Beyond offering a cozier atmosphere, the small size of these cruise ships creates a whole different experience, both onshore and onboard. Smaller ships allow easy access to tinier, less-trafficked ports that the bigger vessels just can’t get to, lending to refreshingly unique itineraries. In Greece, for instance, Variety Cruises’ ships stop in Monemvassia and Folegandros, unusual Greek cruise ports that are mostly skipped by larger ships. Expedition line Lindblad Expeditions makes a business out of getting guests to remote locations, where they can enjoy activities like kayaking off a wilderness island in Mexico or snorkeling among sea turtles in the Galapagos.
- The apples, potatoes, root vegetables such as turnips and rutabagas, salted meats, and pickled vegetables make up a large portion of the Appalachian food.
- Native American cuisine is built around the three sisters of corn, beans, and squash.
- Hawaiian food consists of marinated raw fish served with a variety of seasonings, garnishes, and sides.
“But just when you think you’ve got a handle on what Americans eat from place to place, it turns out there are more variants still waiting to be discovered. In recent years, for instance, three regional cuisines have exploded in popularity—and quick serves could gain a first-mover advantage if they successfully incorporate these interesting cuisines into their products.”
Read more: https://www.qsrmagazine.com/marc-halperin/3-regional-us-cuisines-about-make-it-big
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3 Regional U.S. Cuisines About to Make It Big
Beyond offering a cozier atmosphere, the small size of these cruise ships creates a whole different experience, both onshore and onboard. Smaller ships allow easy access to tinier, less-trafficked ports that the bigger vessels just can’t get to, lending to refreshingly unique itineraries. In Greece, for instance, Variety Cruises’ ships stop in Monemvassia and Folegandros, unusual Greek cruise ports that are mostly skipped by larger ships. Expedition line Lindblad Expeditions makes a business out of getting guests to remote locations, where they can enjoy activities like kayaking off a wilderness island in Mexico or snorkeling among sea turtles in the Galapagos.
Key Takeaways:
“But just when you think you’ve got a handle on what Americans eat from place to place, it turns out there are more variants still waiting to be discovered. In recent years, for instance, three regional cuisines have exploded in popularity—and quick serves could gain a first-mover advantage if they successfully incorporate these interesting cuisines into their products.”
Read more: https://www.qsrmagazine.com/marc-halperin/3-regional-us-cuisines-about-make-it-big
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