Published December 7, 2015
Research firm Datassential has released a report that predicts what 2016’s major food and restaurant trends will be. The list contains trends at both the macro trends that are reshaping the restaurant industry and trends that affect more specific areas.
On the macro level, expect ethnic foods to continue becoming more accepted by the mainstream, delivery to keep on getting more popular, regional food to rise in prominence, and alternative ingredients to add twists to classic dishes. All of these trends reflect the food preferences of the ever-important Millennial generation of consumers.
Smaller-scale trends include a fad for charred and burnt food on restaurant menus. this trend is the natural extension of longstanding trends favoring smoked foods. Another interesting micro trend is the rise of the oddball pairing concept. Many new businesses are opening that combine two seemingly unrelated concepts, like a refined wine bar with a beer garden or a donut place that also serves Korean fried chicken.
Which of these trends do you think are for real, and which are just hot air?
Read the full article here: Datassential’s Food Trends to Know in 2016
Published December 7, 2015
Despite the global egg shortage, restaurant menus are filled with inventive takes on this versatile ingredient. The rise of all-day breakfast has had an undeniable effect on eggs’ recent popularity, but that’s only part of the reason for the recent egg-splosion. Eggs have become a popular burger topping, with egg burgers appearing on the menus of Applebee’s and Red Robin. Eggs are also showing up on pizza and chicken sandwiches. Fortunately for restaurateurs, this popular ingredient will probably become cheaper after the 2015 baking season is over.
Read the full article here: Inescapable Ingredients (Part 3): Egging on the Egg
Published December 7, 2015
Restaurants have a high employee turnover rate compared to other businesses, so operators have to always think about hiring. When looking for specific traits in prospective employees, it’s easy to rely on generational stereotypes to help make hiring decisions. However, not all Millennials are lazy and tech-savvy, and not all Baby Boomers are stubborn and hard-working. New research from Assess Systems suggests that the age of an employee has much less to do with their work-related traits than many people think. The hiring, it’s best to think of interviewees as individuals rather than as representative of an age group.
Read the full article here: Moving Past Generational Bias in the Restaurant Industry
Looking Forward to Next Year’s Food Trends
On the macro level, expect ethnic foods to continue becoming more accepted by the mainstream, delivery to keep on getting more popular, regional food to rise in prominence, and alternative ingredients to add twists to classic dishes. All of these trends reflect the food preferences of the ever-important Millennial generation of consumers.
Smaller-scale trends include a fad for charred and burnt food on restaurant menus. this trend is the natural extension of longstanding trends favoring smoked foods. Another interesting micro trend is the rise of the oddball pairing concept. Many new businesses are opening that combine two seemingly unrelated concepts, like a refined wine bar with a beer garden or a donut place that also serves Korean fried chicken.
Which of these trends do you think are for real, and which are just hot air?
Read the full article here: Datassential’s Food Trends to Know in 2016
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