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
Published December 4, 2015
Nation’s Restaurant News has a retrospective look at the trends that ruled desserts in 2015, and unsurprisingly salty flavors and inventive textures were two of the most predominant trends. Salt found its way into all sorts of dessert components, from ice cream to chocolates to bread pudding. If you haven’t yet added a salt-forward dessert to your menu, you really should consider it. salt is a flavor enhancer, making every ingredient it’s paired with pop, and big chinks of sea salt add enticing crunch to dishes.
The frigid weather last year had an effect on restaurant’s dessert menus, with chefs reaching for cosy flavors to warm up diners tired of the endless winter. Spins on classic comfort desserts worked well for this purpose, with dishes like creme brûlée, Bananas foster and warm brownies serving as as great winter warmers.
The trend for miniaturized, shareable versions of classic dishes has had a serious effect on the dessert world. Miniature pies, cheesecakes, and donuts act as the sweet counterpart to trendy appetizers like mini burger sliders.
What’s next on the horizon for dessert trends? Well, if this winter’s uncharacteristically mild temperatures continue, perhaps shaved ice and son-cones will be the hot trends of 2016.
Read the full article here: The Year in Desserts: Crunchy, Salty, Mini and More
Published December 4, 2015
Krispy Kreme, the all-American purveyor of hot and fresh glazed donuts and coffee, opened its first location in Africa recently. The new store in Johannesburg, South Africa, is Krispy Kreme’s 800th location outside the U.S. The franchiser who opened the South African store, Fournews Developments, plans to open over 30 more Krispy Kreme locations in the country by 2021. The company also operates the South African divisions of other chains like Cafe Fino, Smooch, and Newscafe.
Read the full article here: Krispy Kreme Opens First Store in Africa
Published December 4, 2015
History-minded oenophiles may soon get a chance to taste wines like those made during the time of Christ. Israeli researchers are analyzing grape seeds from archaeological digs to try to match them to similar modern grapes in an effort to recreate wine styles from 2000 years ago. The project has already produced one throwback wine, a white variety called marawi. The next wine the researchers plan to resurrect is another white, dabouki.
Read the full article here: What Would Jesus Drink? Israel Recreates Ancient Wines
Published December 3, 2015
At some jobs, you can perform your duties with a scowl with no discernible effect on your compensation. Working front of house at a restaurant is not one of those jobs. For better or for worse, when you’re a server your wages depend in large part on whether you inject a positive attitude into your work. The great thing about learning how to put on a happy face as a server is that the skill extends into other parts of your life, and you might find yourself being a more jovial person overall. Science is on our side here; research shows that pretending to be happy can actually have a positive effect on your mood.
As mentioned above, one critical part of coming across as chipper when working a shift is simply faking a good mood. You can also let the improved tips you’re getting with your sunny demeanor naturally improve your mood as well. Other mood enhancers that work well for some people include essential oils, coffee, and candles. And, of course, always remember to eat healthy to keep your mental health strong.
So if you find yourself dreading a tough shift coming up, keep these simple mood boosting techniques in mind, and you’ll find yourself reaping results both monetary and emotional.
Read the full article here: How to Stay Chipper During Your Shift, Even When You’re Not
Published December 3, 2015
Restaurants had a disappointing October this year in terms of sales, but the final months of the year are predicted to be good for the food service industry. Positive economic indicators like strong job growth and steadily decreasing unemployment are expected to result in more business for restaurants, and this past November saw a .5 percent increase in restaurant sales. Fast food and fas casual restaurants are reporting higher same-store sales growth than full service restaurants.
Read the full article here: Restaurants expected to Rebound After October Slump
Published December 3, 2015
The days when old-fashioned static signs printed on wood or metal suffice for the needs of restaurants are coming to a close. Soon, food service companies will rely on dynamic digital signage technology to engage customers and help deliver a customized experience. Digital signs have the potential to streamline the restaurant experience by relieving customer data about preferred orders and loyalty points, interact with health apps on customer’s phones to generate customized menu suggestions, and more.
Read the full article here: 10 ‘Dynamic’ Ways Outdoor Digital Displays Will Entice, Surprise Customers
Published December 2, 2015
Ice has gone from being a utilitarian aspect of drinks, value only for its cooling properties, to an obsessed-over cocktail component that inspires incredible craftsmanship and artistry.
The craft ice movement began around the turn of the Millennium. This is when some bards started using custom ice machines like the Hoshizaki and Clinebell. The Clinebell is a particularly fancy machine that freezes massive 300 lb. blocks of ice that are almost perfectly clear because of its proprietary bottom-up freezing process. Bartenders and ice suppliers carve up the blocks into large, slow-melting ice cubes for premium cocktails.
Clear ice is just the beginning. Some bartenders, inspired by the lucidity of the new ice, began embedding flowers and other flavorings into the cubes. Other bartenders began making ice cubes out of beverages like wine, liquor, coffee and tea that can be added to beverages to cool them down without diluting them.
When you’re creating your cocktail menu, remember that you have all of these wonderful ice options available to you to add a special touch to your drinks. Artisanal ice can add that extra wow factor that really makes your cocktails sing.
Read the full article here: Ice Age
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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