No matter if your a restaurant owner, a James Beard winning Chef, or hot upcoming culinarian, we all would agree that in today's business you have to keep on track with what's New, Hot and on "Trend". It's plain to see that our customers are more "food smart" today than ever. There are so many more resources available today than ever. I mean seriously, I was cooking dinner at home the other night and my youngest son (12 years old) says "Dad, can I help"? I say " yeah, cut up that basil" he says " Do you want that rough chopped or chiffonade" ? .....could of knocked me over with a feather.
My point is, in order to stay ahead we have to keep up with whats going on in the market. So I started researching all the different websites, written publications, social media and television for whats being said about whats on "Trend for 2013". So after taking 3 Motrin, it came very clear that for the most part ,they all had the same basic list ( oK well...each of their lists were more like 70% the same, with their own added off the wall variable (30%).
2013 Top Food Trends list is probably one of the most eclectic lists I've seen in a few years. Instead of posting "yet another" list of what I think is on tap for 2013, what I thought would be more effective for you is, compile all the lists, look at the common denominator and give you a Top 5 list. This way you get the benefit of not having to do a lot of web searching, but get the benefit of my hard work instead. BUT Just as important, you'll get ideas on HOW you could implement them into your Operations... Sound like a plan? ...Lets go!
THE {WHERE}
Where the data comes from: Below you will find a listing of the places I sourced my list from, wanna verify, surf away my friend, I however recommend a nice bottle of wine, and a little Foo Fighters to keep you rolling, you'll be up for a while....
-Bon Appetit, Sterling Rice, New York Times, Huffington Post, Fox News, The Ledger, Business Insider, Voxxi, Epicurious.com, Food & Wine, Cooking Light, and US Foods Facebook ( my personal favorite).
THE {WHAT)
Just like they do on Letterman, we'll go in reverse order, but I promise not to use the corny radio voice over.
5. Special Diets-
Customers today are more conscious of what they are eating and how certain foods effect their bodies. The days of old when customers ordered with no regard of long term outcome are relatively over. Customers now are looking at menus to offer selections that cater to their dietary restrictions. Gluten free, lower sodium, vegetarian, vegan, hormone free proteins and organic are just the tip of the iceberg.
(HOW)- First thing I would say is, Ease into it. Look at the different sections of your menu (Apps, Sides and Entrees,) and then look at which of those you could replace with a healthier option. Another option is advertising daily specials ( menu boards, inserts, and waitstaff suggestions) that appeal to health conscious customers.
4. Winter vegetables-
This one is really no surprise to me. Every dietary book, every blog, and every trainer at the gym tell you the same thing, ....Eat more vegetables. The issue is, we get so enwrapped with the same everyday vegetables that were "comfortable" with we often don't branch away from the norm. Try these For instance Beets, Endive, Brussels sprouts, fennel, Kale, Parsnips and Radicchio are some great versatile options.
(HOW)- One of the easiest and healthiest ways to impart flavor into winter vegetables is the grill. The slight charging of the exterior can not only give you a great twist on flavor, but also open up marketing options for your menu that can drive a higher price point and increase your overall profit. Char-Ching!
3. Fermentation / Pickling -
I need to explain quickly that there is a difference between fermentation and pickling. Many of you know how to "pickle" ( easy- hot vinegar + sugar+ seasoning or spices mixture over pickled item, held for 24 hours or so, and your ready to go) the main difference is "Fermentation" ...it takes time...typically 7 days or more. ( The longer the better actually) Plus you have to add some sort of natural bacteria, and salt. However, the flavor and health benefit far outweigh pickling. But remember it does take time....
(HOW) -I recommend starting out with pickling to gauge your customer base reaction, if it takes off, then start experimenting with fermentation. Pickled items are a great and healthy way to impart flavor into your dishes. Adding pickled onions, cabbage, shredded fennel , or julienne squash or zucchini on a sandwich, taco, wrap, burger or topping on a protein can offer a nice balance of sweet and tangy that could change your menu from good to GREAT!!
2. Aged Meats -
Wet aged or dry aged...?... The battle is never ending. However in this self professed carnivore, dry aged is the only way to go. Again, quickly, the comparison..Wet Aging is typically done inside a plastic vacuumed sealed bag where the meat does not have the ability to "breath" so it basically brines in its own juices. DRY age meat is open the natural air and has the ability to "breath" but also loses water weight in the muscle. Dry aging also creates these micro-organisms that actually start to digest the muscle fibers and give he meat a particular flavor profile. America as a whole actually consumes 70% more "Wet" aged meat than "Dry"... I guess I'm the minority ....I'm Ok with that.
( HOW) First thing you need to do is contact your local Food distributor, and source what your options are. No need to decide you want Certified Angus Beef if you can't buy it locally right? Next "Aged" product carries a lot of marketing punching power...Use it as a way to drive more profit on your menu in the form of photo imaging and menu item description.
1. Popcorn-
An average American consumes 13 gallons of cooked popcorn a year...seriously. It's a great healthy snack ( approx 30-40 calories per cup) and there are infinite flavor options. So why not find an avenue to get it on your menu.
(HOW) - 1. Do you have a bar in your establishment?...Spicy popcorn mix served at the bar, creates thirst...also creates more alcohol beverage sales. 2. Kids menu- clever side item instead of fried accompaniment. 3. Dessert- one of my favorite things at the fair ( no its not the fried Twinkie) is kettle corn, and growing up I loved Carmel corn. Every GREAT dessert has a "crunch" component. Why not incorporate a sweet popcorn onto the plate of one of your desserts, who knows it might open up a cash-register "take home" revenue option for you!
"Until we Eat Again ....."
Chef Rob-
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