NEW YORK – Wasabi-encrusted salmon seemed like a sure bet for Eat'n Park restaurants when Brooks Broadhurst, senior vice president for food and beverage, added the dish to nearly half of the chain's locations three years ago. But the salmon flopped big time, even though wasabi had become a popular food ingredient, The New York Times reports.

More chain restaurants are adding daring dishes to their regular line up in hopes of capturing the ever-changing taste buds of busy Americans. Even with the salmon fiasco, Broadhurst continues to search for tempting new dishes to entice customers at Eat'n Park locations.

With the nation's increasing racial and ethnic diversity, interest in new flavor combinations has accelerated. Mark Miller, the chef at the Coyote Cafe in Santa Fe, New Mexico, told the newspaper that southwestern flavors are moving faster than ever from his upscale kitchens to chain restaurants—taking no more than a year and a half.

"People are more interested in their food than they ever have been before," said Broadhurst. For example, Wrigley introduced Mint Mojito gum under its Orbit brand in January.

With more people willing to try new flavors, specialty food producers have stepped up with new products. "We used to think we were the product developers for these very big companies," said Jonathan King, a founder of Stonewall Kitchen, a maker of high-end jams, sauces and condiments.