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Industry Trends to Prepare Your Restaurant for 2011

By: Mary Pennington, Communications Manager, MenuMax

Though to some extent we all want to pave the way for a unique way of doing business that will guarantee the raving success of our new venture, there is something to be said of following industry trends and keeping up with the Joneses. Each year, culinary professionals research the way patrons are psychologically and economically affected, to try to predict what the majority will expect from the hospitality industry. This year, a recent Nation’s Restaurant News article has given us a fantastic insight on the top 20 trends for 2011.

The Top 20 Trends for 2011

  1. Locally sourced meats and seafood
  2. Locally grown produce
  3. Sustainability
  4. Nutritionally balanced children’s dishes
  5. “Hyper local,” such as restaurants with their own gardens and chefs who do their own butchering.
  6. Children’s nutrition
  7. Sustainable seafood
  8. Gluten-free food and being food allergy conscious
  9. Simplicity/back to basics
  10. Farm/estate-branded ingredients
  11. Micro-distilled/artisan liquor
  12. Locally produced wine and beer
  13. Smaller portions for smaller prices
  14. Organic produce
  15. Nutrition/health
  16. “Culinary” cocktails, for example ones that have savory or fresh ingredients
  17. Newly fabricated cuts of meat such as the pork flat iron and the beef petit tender
  18. Fruit and vegetables as children’s side items
  19. Ethnic-inspired breakfast items, such as Asian-flavored syrups, chorizo scrambled eggs and coconut milk pancakes
  20. Artisan cheeses

I’m sure we all agree that whether we want to admit it or not, many people are paying more attention to what they eat and what they spend. If we can give the people what they want by building a business around the continuously evolving trends, not only will we have happy customers, but loyal customers!

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