Techno, the nation’s leading foddering research and consulting firm, brings together the best Judgments of its consultants and editors to peer ahead to food trends that may significantly impact the restaurant industry in 2013. These expert insights are based on site visits evaluating the restaurant scene in cities across the country as well as interviews and surveys of operators, chefs and consumers, backed up by qualitative data from its extensive
Digital Resource Library and quantitative data from its vast Monitored database. Some of these developments are mainstream trends among major players, others are edgy urban movements that may or may not spread to the wider American public, and some are in the process of evolving from leading-edge to mainstream. 1. Vegetables take their star turn. As more diners discover the Joys of occasional meatless meals, the flirtation with vegetarian fare evolves into flexibility fascination with actual vegetables.
That meaner not only innovative salads but creative reservations of roasted or steamed veggies, even the assertive ones like carrots, kale or Brussels sprouts. Vegetables at the center of the plate are welcomed by diners”who continue to seek fresh, local, healthful fare”and operators squeezed by rising costs for proteins. 2. Great grains. Recognized as nutrition powerhouses” packed with protein as well as texture and full, rich taste”grains are also playing star roles on trendy menus. Dishes like pollute, couscous or bulge are central to some of today’s hottest ethnic cuisines.
And a number of grains” quinoa, amaranth, little, wild rice, corn, oats and buckwheat”do not contain gluten, so they’re being nudged to the fore as part of the movement to gluten-free eating. 3. Chicken surprise. Yes, chicken is ubiquitous thanks to its always-reasonable price and remarkable versatility, but now it’s actually trendy as well. New quick-service and fast-casual fried-chicken concepts are popping up, offering Southern or spicy takes on a classic. And now that Latin-accented marinated chicken has established a niche, African pert-peer chicken may be next. . Snacking nation. Habits of around-the- lock eating, the street-food/food-truck craze, consumers’ demand for flexible portions and prices, and operators’ need to move beyond price-cutting on core menu items all combine to make snack fare a key trend. Taps, mezzo and upscale bar bites in full-service restaurants are matched by flavor novelties in limited-service restaurants, from Spicy Chicken Incites at McDonald’s and Chicken Littlest at KEF to mini corn dogs at Jack in the Box and cheesecake bites at SONIC. 5. More is more.
On the other hand, there’s an opposite value-as-volume movement. Look for more eels like Pizza Hut’s Big Dinner Box (two pizzas with multiple sides) or Olive Garden’s Dinner Today & Dinner Tomorrow (a dine-in meal plus a to-go meal), as well as multi-course feasts for two, four or more”even whole-hog pig roasts. 6. Traditional and contemporary diners and delis for inspiration. We’ll see a proliferation of premium diner- and deli-inspired meaty sandwiches, full-flavored soups, even pickles”from traditional dill cues to pickled red onion. . Noodle-shop noodles. Ramee done right is a long way from dorm fare; it’s nutritious, subtle, satisfying and redolent of exotic Far East street markets. Look for Ramee, don, sobs, cellophane and rice noodles to show up in hearty layered bowls, fragrant soups and even mixed-texture salads, not only in a burgeoning number of big-city noodle shops but in seafood and varied-menu restaurants as well. 8. South America”the next frontier.
Just as diners who love Asian fare have explored beyond Chinese to develop a taste for Thai and Vietnamese, those who favor Mexican are now looking south”all the way to Brazil, Argentina and Peru. We’ll see mainstreaming of South American-style grilled meats, chummier sauce, achieve, South American-Asian suasion seafood dishes and iconic drinks, from Brazier’s chaplain to Peer’s Pico sour. 9. Fast casual goes globe-trotting. Success in the exploding fast-casual sector is no longer limited to bakery café©s and Mexican concepts.
Build-your-own-better-burger chains and gourmet brick-oven pizza restaurants have been on the rise for some time, but now we’re also seeing more ethnic foods and flavors”from American barbecue to Southeast Asian soups and sandwiches to Mediterranean and Middle Eastern fare. 10. Restaurants thirsty for differentiation turn to beverages. Trends include fresh fruit (especially tropical fruit) beverages; natural energy drinks; housemate sodas; cocktails made with candy-like flavored vodkas; microdensitometer liquors that promote drinking locally; regional craft brews starring in beer-and-food pairings; and the rise of hard ciders.
December 4, 2012 wry. Restaurant. Org by Monika Stevenson WHAT’S HOT 2013 Chef survey When asked how to best handle the increasing cost of ingredients, one-third (32 percent) said changing menus, one-quarter (25 percent) said adjusting plate composition, and another quarter (24 percent) said exploring new sourcing options. Only 4 percent said that raising menu prices is the best strategy. Just over one- quarter of the chefs (27 percent) ranked tablet computers, such as pads, as the hottest technology trend in restaurants in 2013, followed closely by semaphore APS (25 percent).
Nineteen percent said mobile/wireless/pay-at-the-table options will be the hottest tech trend. Highlighting that the restaurant industry is one of opportunity for advancement and entrepreneurship, nine out of 10 (89 percent) of the chefs started their foddering career at entry level, with dishwasher, busses, line cook and prep cook being the most common first Jobs. Rounding out the top 20 hot menu trends are: 11. Farm/estate Branded Items 12. Non-wheat noodles/pasta (e. G. Quinoa, rice, buckwheat) 13. Non-traditional fish (e. G. Bronzing, Arctic char, scrambled eggs, coconut milk pancakes) F 15. Tit/vegetable children’ side items 16. Health/nutrition as a culinary theme 17. Half-portions/smaller portions for a smaller price 18. House-made/artisan ice cream 19. Black/forbidden rice 20. DOD trucks F For complete What’s Hot in 2013′ survey results, visit http:// www. Restaurant. Org/footrests The National Restaurant Association’s “What’s Hot in 2013” survey of more than ,800 professional chefs – members of the American Culinary Federation (ACE) – reveals that children’s nutrition and local sourcing will continue to be the hottest trends on restaurant menus.
The chefs also said the best ways to address rising food costs are change menus, adjust plate composition and explore sourcing options. The top 10 menu trends for 2013 will be: 1. Locally sourced meats and seafood 2. Locally grown produce 3. Healthful kids’ meals 4. Environmental sustainability as a culinary theme 5. Children’s nutrition as a culinary theme 6. New cuts of meat (e. G. Denver steak, pork flat iron, trees major) 7. Hyper-local sourcing (e. G. Restaurant gardens) 8. Gluten-free cuisine 9. Sustainable seafood 10. Whole grain items in kids’ meals Items that received the highest scores as waning trends (I. . Yesterdays news) are: froth/air/foam, Ramee, gazpacho, “fun-shaped” children’s items, mini- burgers/sliders, flavored/ enhanced water, bacon-flavored chocolate, flavored popcorn, fish collars, and desserts with bacon. Items that received the highest scores as perennial favorites are: Italian cuisine, hamburgers/cheeseburgers, egg dishes, French toast, barbecue, fruit desserts (cobbler, pie, tart), comfort foods, rolling, milkshakes and Mexican cuisine. Also included in the survey were questions about technology trends, rising food costs, and nutritious recipes.
More than half (55 percent) of the chefs said they always make efforts to adjust dishes and recipes to be more healthful, while 37 percent said they cook with nutrition in mind, but that not all recipes are easily adjusted. For more menu ideas you can use, ask your Marketing Associate about Mix it Up! And be sure to download Scads Chef Ref app for your tablet or smart phone, free for Android and Apple ISO. Http://chef. Cisco. Com 3 www. Bodleian. Mom The Food Channel has released its 2013 Trends Forecast – the top ten food trends we see for the coming year.
This report is compiled in conjunction with [email protected] and the International Food Futurist” Here’s a look at what we see happening in the world of food for 2013.. 1. Castrating New Food Concepts. Yes, Streakier, Expounded and other grounding sites have been around a while, but we see them really kicking it up to a new level in the food and hospitality arena in the coming year. Got a new food product idea, or want to build a new restaurant? Go for it, and make it a cordilleras. . Smoking’ Hot. Some people call it the new bacon, and beverages”is big and getting bigger.
At the dinner table, it’s going way beyond barbecue, and the trend is spreading. We’re starting to see things like smoked cocktails, smoked olive oil, and even smoked water. Nordic/Scandinavian cuisine is one to watch in the coming year, too, and you’ll find a variety of smoked food choices driving that trend. 3. Home Bakers Hone Skills. High-end specialty bakery products are becoming widely accessible for home use. It’s never been easier to get professional restaurant quality ingredients and supplies. At-home bakers have found a new way to make what used to be hard… Well, if not easy, at least easier.
Thanks to new parchments, new pans, new recipes, and tutorials, baking up fancy pastries at home is becoming a more realistic goal. Premium French pastries are getting incorporated into more desserts and into more breakfast/brunch items, and more people embracing the idea for home cooking. The French Pastry School of Kennedy-King College in Chicago is expanding for those thinking about going Pro, as well as some who are simply serious about getting really good at it. 4. The Fix Is In. PRI-Fixed, That Is. No choice” is becoming the new choice when it comes to dining out.
The European-style PRI-fixed (fixed menu) restaurant policy is making its way to American shores. Fine dining establishments offer a limited range of set choices, and are holding firm on no substitutions. It’s trickling down to the casual dining segment, too. Chains are bundling a selection of appetizer-entry©e- dessert three-course meals for two–for a value price. 4 5. The Rise of the Supermarket Concierge. Grocery stores have executive chefs, offer cooking classes, and have specialists who can direct you to the best cheese, best meats, and best baked goods.
We began to see it a few years ago when we predicted the rise in butchers, and it’s gone beyond. Cooking classes are everywhere – sponsored by grocery stores, private caterers and restaurants of all sorts. The supermarket concierge is the next logical step in the progression. (Photo of Chef Chadwick of Why-Eve) 6. Brunch Becomes the New Fourth Meal. The late-morning meal that usurps breakfast and dinner is becoming the hot new meal occasion. You can find eateries that feature karaoke during brunch, or offer a free-flowing Bloody Mary Bar.
We found a bowling alley that hosts a brunch, serving such choices as fried chicken, deuterium pancakes and cinnamon toast pizza. So stay up late, then sleep in and enjoy the new fourth meal. 7. Seasonal for All Seasons. Traditional seasons are getting stretched out, with people making things like pumpkin muffins in the summer. The health benefits and the flavor are turning the fall favorite into a year-round flavor in all kinds of dishes. Percent in the last two years. Tomatoes have been an all-year staple for years, but new breakthroughs in agro-science are making the off-season varieties actually worth eating.
Then there’s the continuation of the canning trend (which we spotlighted last ear), that lets folks enjoy the bounty of summer all winter long. 8. Cooking too Tea. Earl Grey and other tea flavors are starting to be used in cooking. The consumption of tea in general is still growing, and now it’s moving beyond beverage onto the ingredient list for some menu items. For one thing, teas have great names and can help spice up a menu in many ways. Look for tea rubs, the way there are coffee and cocoa rubs. Tea… It’s not Just for drinking anymore. 9. Comfort Food with an Ethnic Accent.
Yes, we still love our meatloaf, roast chicken and Mac ; cheese. But younger generations have expanded what fits into this catalogs category, with an emphasis on ethnic cuisines. Comfort food for the twenty- and thirty-something crowd includes choices like Japanese Ramee, Korean chime, Chinese pot stickers, sun cakes and Vietnamese pooh. Look for new twists in the coming year like Jumbo-sized “man sushi. ” 10. Here’s the Skinny. We’re finally starting to see the obesity trend level Off bit with a growing number of Americans striving to eat healthier.
But a developing subset of the movement to eat smarter is a new desire to be”not Just at a healthy weight” but actually skinny. The “skinny-fit” trend is moving from a blue Sears category too ay of eating, and some restaurants are responding with tiny portions that cater to this vanity-driven crowd. Will it go too far? 5 www. Restaurant-hospitality. Com Novo. 26, 2012 by Bob Grummet Top Dining Trends 2013: A New Perspective Two food cost-friendly options make this top 10 trends list worth a look. 6. American artisans save you a trip to Europe. “For years, budding food artisans have sprung up in the U.
S. , crafting everything from booze to charcuterie,” SIR declares. “And as their craze becomes a lifestyle, you can count on every major city to proudly sport local, artisan food destinations in 2013. “7. Small plates for me only. Have customers had enough of pass-turnaround dining? SIR tells us small plates meant for sharing will be replaced with smaller, singular servings of meat, veggies or starches for a truly customized dining experience. 8. Savory fruit. Look for fruit used with savory flavors, incorporated as a touch in appetizer, soups and meat dishes. Chefs are fermenting, pickling, drying, dehydrating, salting, grilling, frying and generally manipulating fruit more to get new flavors out of what we are used to eating raw,” says SIR culinary team member and Top Chef Season 5 winner Hoses Rosenberg. 9. No diner left behind. From gluten-free to vegan, more and more restaurants will offer all-inclusive menus and services to accommodate all eaters. “Gone are the days associate culinary director Aziza Jackson’s. “Chefs who are cutting edge realize this and are planning ahead in the kitchen to have the flexibility to meet the varied requests. 10. Popcorn is the snack of 2013. Sweet or savory, the all-time favorite (and healthy) snack will pop up everywhere”in ice cream, as croutons, as a bar snack and more. SIR points to examples from restaurants such as Linger in Denver, which serves complimentary popcorn with seasonings like Cancan Mole and Madras Curry and Dill instead of a bread basket; and Halcyon in Charlotte, NC, which offers salted caramel popcorn croutons atop a North Carolina winter greens salad served with boiled peanut vinaigrette. From a food cost perspective, what restaurant wouldn’t want to Jump all over this one?
We don’t know how many of these trends will make the leap into the mainstream this year. But we’ve already seen a couple of them gain a foothold on a number of restaurant menus, and we wouldn’t be surprised if a few more don’t make their presence felt in 2013. Beclouded, CO-based ad agency/food brand consultancy Sterling’s Group took a horrors approach to developing its list of sass’s top food trends. First, it queried celebrity chefs, product developers and other food world luminaries about what they saw on the horizon. Then the agency’s in-house culinary team drew on those findings to compile its list.
Here are the 10 dining trends Sterling-Rice Group (SIR) thinks will move from the cutting edge into the mainstream in 2013. 1. Sour gets its day. The American dining scene will explore additional parts of the flavor spectrum beyond sweet, salty and fatty, says SIR. “Next year we’ll have a plethora of tart, acidic ND bitter flavors to choose from as menus feature flavors like fermented cherry juice, varietals vinegars, even sour beer. ” 2. Chefs watch your weight. Healthful dining is a perennial entrant on most trend lists, but will we actually see healthful dining manifest itself on menus this year? Butter, bacon, and cream have been chefs’ best friends since the beginning of time,” notes SIR. “But in 2013, chefs will be working quietly behind the scenes to make your dishes better for you with ingredients like brown rice, high-fiber grains and vitamin-rich veggie broths. ” 3. Asian infiltrates American comfort food. The spicy and fresh flavors of Thailand, Vietnam and Korea take comfort food in a new direction, and this could be the year more restaurant operators position these cuisines as such. “Expect to walk into a classic American diner and see options like Vietnamese chicken sandwiches, Scratch mayo and Korean-glazed pork ribs. 4. Veggies take over the plate. No longer prepared as Just a side or salad, vegetables will get their chance to star as the main dish this year. SIR points to entrees like the Kohlrabi Burgeoning at AS in San Francisco and the Cauliflower T-bone at Superb Snack Bar in L. A. We know restaurant owners will love he food cost on items like these. 5. Kids’ menus grow up. One of these years, a forecast like Grog’s”that Mac and cheese and chicken nuggets will take a backseat to kid-friendly versions of adult dining options” is bound to come true. Is 2013 that year? Drinking Your Dinner and Bulge With Your Burger 1 . Drink Your Dinner Is it a food or a drink? Marketers in 2013 will continue to experiment with putting traditionally solid foods into liquid form, while pitching drinks as replacements for solid meals. The moves come as consumers put a premium on convenience. Kellogg Co. Recently rolled out “Breakfast to Go” shakes ailed as providing a “nutritious and filling breakfast that helps give consumers the energy they need to get through the busy morning, even if they don’t have time to sit at the breakfast table. Meanwhile, PepsiCo is moving forward with plans to put snacks in beverage form. The company has a “whole range of products in the pipeline that are value-added products that can be snacks made into beverages,” CEO Indri Onion said recently at Beverage Digested Future Smarts conference, according to Bennett. Com. “A way to grow the beverage business is to take foods and drinking them,” she added. 2. Heat’s On Meat Is meat going out of style? Yes, we’ve heard this one before, but 2013 might be a watershed year for the meatless movement.
One reason is that last summer’s drought is expected to boost the price of beef and chicken. So consumers will increasingly look for energy from so- called “new proteins,” says Phil Element, who runs supermarkets. Com. “A major shift is anticipated in the nation’s protein food supply away from meat-based proteins and shifting to meatless proteins like eggs, nut butters, tofu, beards, legumes, with an increase in awareness and consumption of vegetarian and vegan meals,” Mr… Element reported recently as part of his “Top 10 Food Trend Predictions or 2013. The trend also holds for restaurants. Techno in its 2013 outlook said that vegetables and other meatless options, such as veggie burgers, will continue to evolve. While major chains may not roll out vegetarian-specific menus in the near term, chains such as McDonald’s, Burger King and Wend’s have revamped veggie- centric items such as salads. 3. Salad or Fries with that? Though a bulge salad may not be on the menu at McDonald’s this year (or any year, for that matter), smaller health-food fast-casual chains are popping up and offering items such as quinoa and Brussels sprouts.
It’s likely these types of chains will take years to expand, but ones that have only a couple of locations now have already been making waves. Life Kitchen, the brainchild of former McDonald’s global chief operating officer and president Mike Roberts, was started in California and offers healthful dishes that include local, organic, healthful fare; the chain also has grand expansion plans. British chain Prêt A Manger, which specializes in fresh items that have no preservatives or chemicals, continues to expand in the U. S. , even if it’s only in a handful of cities currently.
Local health chains, such as Protein Bar in Chicago, will keel also continue to pop up, though time will tell how far they’ll expand. Restaurants Surveyed for Trend Predictions http://www. Factual. Com January 8, 2013 Restaurant. Com, an online restaurant deal resource, has polled 106 restaurants throughout the quick-service, fast casual and full-service segments to gain insight into 2013 culinary trends. Respondents’ top predictions for the New Year include: Healthy: Sixty-four percent of restaurants responding accordingly: 80 percent of restaurants say they will add healthier menu items in 2013.
Fifty-two percent of restaurants surveyed selected healthy options as he most influential factor in planning their 2013 menus, followed by vegetarian options (39 percent) and gluten-free options (38 percent). Vegetables: As consumers demand healthier options, vegetables will have a more prominent position on menus. Vegetable dishes ranked No. 2 on the list of most popular food trends for 2013 as voted by the surveyed restaurants, with 43 percent picking them to be an actual trend.
For measure, 62 percent of restaurants said they will feature locally- sourced produce this year. Comfort food: In spite of the healthy movement seen elsewhere in the survey, restaurants selected comfort food as the most popular rend for 2013, with 50 percent of respondents selecting it over newer trends such as spicy foods (37 percent), mini foods (34 percent) and small plates (39 percent). Drinks: Specialty cocktails, both alcoholic and non-alcoholic, are thought to be growing in popularity, with 35 percent of respondents selecting them as a 2013 trend.
New items: Eighty-five percent of restaurants surveyed plan to add new items to their menus in 2013, though it may come at a price: 70 percent of restaurants expect to raise prices this year. 7 Smoked Tomato, Rosemary, Chile Peppers & Sweet Onion Anise & Cater Faro Grain, Blackberry & Clove Artichoke, Paprika & Hazelnut Flavor Forecast 2013 www. Efflorescent. Com This year, the Flavor Forecast reveals a common thread connecting food cultures around the world. In restaurants and kitchens far and wide, cooks are elevating authentic ingredients through individualized inspirations, modern sensibilities and innovative techniques.
The result? A delicious medley of unique flavor experiences that is more creative, more diverse and much more personal. TREND No Apologies Necessary Diving headfirst into sumptuous flavors to enjoy the gratification of a momentary escape FLAVOR COMBINATION 1 . Decadent Bitter Chocolate, Sweet Basil & Passion Fruit An intensely indulgent combo that delights all the senses. 2. Black Rum, Charred Orange & Allspice Tropical getaway; a sultry collision of richness & warmth. 3. Cider, Sage & Molasses A hands-on approach to showcasing the very best of ourselves Rustic and comforting, natural goodness for every meal 4.
Smoked Tomato, Rosemary, Chile Peppers & Sweet Onion Smoky, sweet & spicy flavors energize handcrafted ketchup, sauces, Jams and more. 5. Faro Grain, Blackberry & Clove Empowered Eating Creating health and wellness harmony through a highly personalized, flexible approach Healthy ancient grain with powerful hits of fruit and spice. 6. Market-Fresh Broccoli & Duke Duke is a blend of cumin, coriander, sesame and nuts. Satisfying flavors and textures, mixing unexpected varieties of broccoli with Middle Eastern spice blend. 7.
Hearty Meat Cuts, Plantain & Stick Cinnamon Hidden Potential A waste-not mentality, uncovering the fullest flavors from every last part of the ingredient A new take on meat and potatoes inspiring creative approaches. 8. Artichoke, Paprika & Hazelnut Ingredients you thought you knew invite new exploration to unleash their deliciously versatile starring qualities. . Japanese Status Sauce & Oregano Global My Way Discovering the unlimited flavor possibilities of global ingredients, beyond traditional roles in “ethnic” cuisines Tangy flavors of BBC and steak sauce create the next go-to condiment. 0. Anise & Cater (Mexican caramel sauce) Sweet, rich delight transports desserts and savory dishes to new places. 10 18 Top 10 Food Trends for 2013 shine. Yahoo. Com Jan. 7, 2013 By Sherry Franken 1 . Carrots Move over kale and Brussels sprouts. Some of New York City’s trendiest and priciest restaurants are already giving carrots pride of place on their menus. At the Auber HCI, super-expensive, four-star Eleven Madison Park, carrot tartars is prepared to order tables. Impel¶n Cochin on the hip lower east side serves roasted carrots with mole Plano and yogurt to die for.
Also up and coming: cauliflower and parsnips! Like to make new friends and have an adventurous palate and big bucks to shell out as these experiences in dining usually cost $100 or much more. 6. No Stir Risotto Quinoa, barley, faro, Israeli couscous are all ultra delicious when they’re cooked risotto-style with broth, tomato sauce, or even seasoned water until the grains are plump, swollen and chock full of flavor. But unlike arbor rice, these good-for-you whole grains don’t require constant stirring… Just an occasional swipe with a wooden spoon. . Juice, Juicing, and Juicers They’re back and more popular than ever! While here at the Good Housekeeping Research Institute, we believe in filling up on firebrick whole fruits and veggies, the world at large seems convinced that Juices concocted of everything from apple to beets to parsley and fortified with healthy doses of kale and wheat grass, will help us all stay healthier and feel better. A Juice emporium is bound to spring up at a shopping center near you. 7. Ash Not a typo. We’ve all long loved the way smoke complements food…. Once the popularity of bacon, sausage, and barbecue. But ash is a new way to give food the primal taste of fire. Chefs are burning vegetables and grains, then pulverize them into a dust and sprinkling it on plates and food. Chicken’s trendy… Even more so topped with a layer of hay ash. 3. Family Style Dining When you eat out with with bodies, as I often do, everyone passes their plates around the table so everyone can taste everything… It’s a practice I abhor as by the time a dish has gone half way round it’s no longer recognizable or appealing. So I
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