Published November 26, 2015
Forbes has a list of what they consider to be the ten most significant food trends of the past year. Number one on the list, of course, is all-day breakfast. Restaurants across the spectrum of price point and service level have all been making breakfast a more prominent feature on their menus, from McDonald’s introduction of all-day McMuffins to the explosion of bottomless brunch at higher-end places.
Another one of the trends highlighted by Forbes is, unsurprisingly, fried chicken. The frenzied excitement that greeted David Chang’s fried chicken concept and Danny Meyer’s introduction of a Shake Shack chicken sandwich shows that Americans’ appetite for fried fowl is bottomless right now.
Two more surprising dishes on the Forbes list are Poke and Shakshuka. While these dishes may not have the same name recognition or popularity ad some other more established culinary trends, they continue to increase in popularity as time goes on. Poke is the latest of the raw fish preparations to take America by storm in the wake of sushi and ceviche. Shakshuka is a braised egg dish from the Middle East that is winning over hearts on food blogs everywhere.
Which of these trends do you think are here to stay, and which will fizzle out by this time next year?
Read the full article here: Top 10 Food and Restaurant Trends of 2015
Published November 26, 2015
Although Americans’ changing shopping habits have made many restaurant chains leery of investing in food court locations. Nick Crosson of the Raleigh-Durham based food truck Porchetta is more optimistic about the future of food court dining. Crosson recently signed a 10 year lease at a Raleigh mall to give his roast pork concept its first permanent location. Setting up in a food court can be a good business move for food trucks because it increases brand visibility and can improve financial returns for a successful brand.
Read the full article here: Courting the Food Truck
Published November 26, 2015
Alex Guarnaschelli is a familiar face to anyone who has watched the Food Network in the last few years. The Iron Chef and Chopped judge spoke to Restaurant Hospitality about the 5 things she needs to have in her kitchen at all times. Chef Alex loves the temperature control of her immersion circulator, and can’t spend a day in the kitchen without quaffing club soda and bitters. She also never lets a day go by without leafing through the 1997 edition of the Joy of Cooking, which her mother edited.
Read the full article here: Alex Guarnaschelli: 5 Things I Can’t Live Without
10 Top Food Trends for 2015
Forbes has a list of what they consider to be the ten most significant food trends of the past year. Number one on the list, of course, is all-day breakfast. Restaurants across the spectrum of price point and service level have all been making breakfast a more prominent feature on their menus, from McDonald’s introduction of all-day McMuffins to the explosion of bottomless brunch at higher-end places.
Another one of the trends highlighted by Forbes is, unsurprisingly, fried chicken. The frenzied excitement that greeted David Chang’s fried chicken concept and Danny Meyer’s introduction of a Shake Shack chicken sandwich shows that Americans’ appetite for fried fowl is bottomless right now.
Two more surprising dishes on the Forbes list are Poke and Shakshuka. While these dishes may not have the same name recognition or popularity ad some other more established culinary trends, they continue to increase in popularity as time goes on. Poke is the latest of the raw fish preparations to take America by storm in the wake of sushi and ceviche. Shakshuka is a braised egg dish from the Middle East that is winning over hearts on food blogs everywhere.
Which of these trends do you think are here to stay, and which will fizzle out by this time next year?
Read the full article here: Top 10 Food and Restaurant Trends of 2015
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