Technomic Presents Top 10 Trends

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TORONTO — Given the economic constraints that today’s consumers face, restaurant operators are being challenged to find new areas of growth.

“We haven’t had as great growth in recent years as we did in the past, so it’s more important than ever to make sure there’s something unique at your restaurant,” said Darren Tristano, VP of Chicago-based Technomic, speaking at this year’s Foodservice Interchange, held during the CRFA Show.

He also offered operator perspectives based on a recent survey undertaken by his research firm. According to the analyst, operators surveyed say that the most important determinant in making changes to the menu are consumers. For example, 46 per of operators said consumer interest dictates menu changes in full-service restaurants (FSR), while 53 per cent said consumers influence menu changes in limited-service restaurants (LSR).

Interestingly, when asked how long it takes from the initial development to the menuing of a new item, 43 per cent of FSR operators said it takes less than a month and 53 per cent of LSR operators also said it takes less than a month.

To cap off the presentation, Tristano highlighted 10 food trends, which are listed below:

Top Trends of 2013

1.     ethnic small plates

2.     bolder flavours (Cajun and Mexican)

3.     Southeast Asian

4.     fresh-pressed juices and smoothies

5.     beef takes a back seat (chicken, seafood, and veggies are growing at the expense of beef)

6.     ingredients go wild (for example, wild fish and seafood are becoming popular)

7.     indulgent and healthy fare

8.     healthy food is redefined (gluten-free continues to dominate; no-hormone beef)

9.     social responsibility is key

10.   value equation is tweaked

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