Where are we going? Part 2

Where are we going with food and beverage?

Every year someone comes out with a list of what’s going to be the next hot trend in the restaurant industry. Moreover, every year about eighty percent is wrong.

Where I see the industry going is the same place as it has been, the guests would like the food and beverages to be good and prepared the way they saw it on YouTube. Over the last three decades, I have seen everything from nouvelle cuisine, Cajun, Californian fresh, Asian fusion and farm to table or it could be field to fork and on and on.

My thoughts on the next food trend. It will be as fresh as it possibly can be, made with few ingredients, smaller portions, incredibly bold in flavors and just plain good.  I believe the current and future guest will want to eat healthy to a point. They will order a side salad with the burger. They will want to try different foods from all over the world to the point that it is not in or on every dish on the menu. Maybe run it on a special and listen to the feedback.  Use as many fresh ingredients as possible, (let’s be honest you will have to make some exceptions in different parts of the country, fresh produce in January in Minnesota will not happen). Look at seasonal menus and be careful to ask about sourcing permanent menu items. Learn to cook; now more than ever, our guests know what they are eating, what it is supposed to taste like and how it should be prepared.

Fine dining is on the decline, which is sad because it is where I learned my trade. I do think it will return to a more relaxed feel, just look at the excitement around the revealing of the James Beard Foundation winners. Chain restaurants are closing more units than ever before; they need to. They fell into a gap where the idea, more is better, and it is not. The true story of what’s next for food and beverage; it needs to be good. 

To find out what’s hot in your market, become the customer. Visit that restaurant with the full parking lot on a Tuesday night. Let’s be honest again; if your restaurant is busy consistently on a Tuesday, then I would bet it will be busy every night. So that my friends will tell you what is hot in your market.

I cannot stress enough that whatever the item is on your menu, you need to ensure that it is prepared correctly. Master that procedure, focus on the execution and make sure it can be reproduced by everyone. If you pay attention to the details, you will find success. Be true to what you serve and your guest will be true to you.

I found this list on the Google; let's see what the twenty percent will be.

Official Megalisticle of All 2017 Food Trend Listicles:

1. Adaptogen supplements (Bon App)

2. African food (National Restaurant Association)

3. Alternative pasta (Whole Foods)

4. Amaro (Bon App)

5. Artisanal butchery / Meat (Bloomberg, National Restaurant Association)

6. “Authentic ethnic cuisine” (National Restaurant Association)

7. Beef (James Beard Foundation)

8. Brisket (GrubHub)

9. Buddha bowls (Pinterest)

10. Cauliflower (Bon App, James Beard Foundation)

11. Casual family dinners (Food Network)

12. Cereal (Bloomberg)

13. Charcoal (Bon App, Bloomberg)

14. Charcuterie (National Restaurant Association)

15. Chilled red wine (Bloomberg)

16. Classic French cuisine (James Beard Foundation)

17. Coconut (Whole Foods)

18. Coffee as an ingredient (Food Network)

19. Cooking over fire (Telegraph)

20. Counter-service restaurants (Food Network)

21. Craft beer (Pinterest)

22. “Creative condiments” / House-made condiments (Whole Foods,National Restaurant Association)

23. Delivery services / Delivery apps (Bon App, James Beard Foundation, Telegraph)

24. Edamame noodles (Sainbury’s via Telegraph)

25. Empanadas (Pinterest)

26. “Ethnic” breakfast food (National Restaurant Association)

27. Fermentation (James Beard Foundation)

28. Filipino food (Bloomberg, Food Network)

29. Flexitarian dieting (Whole Foods, Food Network)

30. Frybread (James Beard Foundation)

31. Food waste, serving on menus (Bloomberg, James Beard Foundation)

32. Healthy “chips” (Pinterest)

33. Healthy kids’ meals (National Restaurant Association)

34. Heirloom produce (National Restaurant Association)

35. High-tech cocktails (Bloomberg)

36. “Home-based chefs” (Food Network)

37. Italian food (Telegraph)

38. Jackfruit (Pinterest)

39. Kalettes (James Beard Foundation)

40. Koji (Telegraph)

41. Kombucha (Telegraph)

42. Las Vegas (Bloomberg)

43. Live-streaming video (Food Network)

44. Marbling desserts (Telegraph)

45. Mastiha liqueur (Telegraph)

46. Mead (Telegraph)

47. Meaty vegetables (Food Network)

48. Naan pizza (Pinterest)

49. Noodles (Foursquare)

50. Non-sushi Japanese food (Whole Foods)

51. Nutritional yeast (Bon App)

52. Octopus (Pinterest)

53. “Old-school pizzerias” (Bon App)

54. Olive oil alternatives (Pinterest)

55. Pho (GrubHub)

56. Pignoletto sparkling wine (Telegraph)

57. Poke (GrubHub, Waitrose via Telegraph)

58. Porridge (Food Network)

59. Products made from byproducts / Whey (Whole Foods, James Beard Foundation)Photo: Boonchuay1970/Shutterstock

60. Purple food (Whole Foods)

61. Quick-pay coffee cups (Telegraph)

62. Sauerkraut (Pinterest)

63. Savory yogurt (Waitrose via Telegraph)

64. Seafood towers (Bloomberg)

65. 1970s-inspired food (Telegraph)

66. Sherry cocktails (Telegraph)

67. “Smart” gadgets for the kitchen (Telegraph)

68. Sorghum (James Beard Foundation)

69. Sous-vide (Pinterest)

70. Sprinkles / colorful dessert (James Beard Foundation)

71. Street-food inspired dishes (National Restaurant Association)

72. Sustainable seafood (National Restaurant Association)

73. Syrian food (Telegraph)

74. Tacos (Telegraph)

75. Tamales (GrubHub)

76. Tataki (James Beard Foundation)

77. Tater tots (GrubHub)

78. Turmeric root (Sainbury’s via Telegraph)

79. Vegetables (Bloomberg, James Beard Foundation, Telegraph)

80. Wellness tonics (Whole Foods)

81. Yogurt (Bon App)