Get a Head Start with 2010 Menu Trends
Posted on 11 February 2010
Simplicity is the culinary theme for 2010.
As many consumers continue to watch their spending and cut back on dining out, restaurant operators are simply looking for better ways to fill stomachs without emptying diners’ wallets over the coming year.
Agile Chef has highlighted five “back-to-basics” trends that operators can use to entice recession-weary diners and grab more dining dollars. These trends not only reflect diners’ shift toward good (more) value, but also feel-good comfort during economic uncertainty. It’s driving the way operators respond, from carefully crafted menus to community-conscious fare, in 2010.
Local Fare
Chefs are putting more emphasis on local and seasonal ingredients for menu items. This farm-to-fork concept is appealing to both operators and diners for several reasons: fresh ingredients, minimal transportation and support of local commerce. This also includes regional wine and spirits, and even specialty brews from local microbreweries.
Comfort Foods
Familiar foods, like sandwiches, burgers and mac ‘n’ cheese, are getting a premium upgrade on menus. Have…
Continue Reading...
