Restaurants are looking to move away from cost savings by emphasizing nostalgic pleasures, artisan products, healthy items, and ethnic foods from specific regions, according to consumer intelligence research firm Mintel.

"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," said Maria Caranfa, senior analyst for Mintel Menu Insights.

Mintel notes that the top new menu item for 2009 was the burger and says restaurant-goers should expect to see more throwback items like bacon, classic cocktails, and donut-hole desserts. References to rustic foods and locally sourced produce and meats will also be prevalent.

Restaurants serving ethnic foods will look to dig deeper into regions such as Tuscany, Brazil, and Morocco, and many restaurants will jump on trend toward healthy foods like those with fiber, omega-3, and antioxidants.

One example is Ruby Tuesday, which recently added a large number of seafood entrees to its menu. Executive chef Peter Glander says he expects guests to be drawn to additions like salmon florentine and lobster carbonara. The restaurant also added several entrée salads, including Asian salmon spinach, avocado shrimp, and Southwestern beef.