We're always on the lookout for new food trends in the food service industry and here are a few that have surfaced early in 2009 that are of note that we wanted to bring to your attention:
• Ethnic street vendor favorites become menu entrées
• Slow cooking brings tender flavors alive
• Light and tasty sauces that dazzle taste buds make it big
• Minimization of embellishments allowing the natural taste to shine through• Cured, pickled, and smoked foods that grab your taste buds
• Creative menus that reflect your restaurants unique style and combination
As more consumers are cutting back on eating out, the restaurant and food service industry has gotten wonderfully creative to entice consumers back to their establishments. By taking foods that are well-recognized by many and then combining them with new sauces, slow cooking them for added flavor, or creating a new menu item with unique panache, industry professionals are working to dazzle consumers when they do arrive at their establishment.
As the food service industry works to keep the consumer interested and win their attention, as well as to keep an eye on the bottom line we expect to see new trends develop in regards to the cuts of meat being used for traditional mainstay menu items and new and creative entrée presentations with a focus on smaller portions and more vegetable garnishes.
Our firm Food Business Resource is always looking for consumer feedback to help to identify new trends as they happen. If you are interested in becoming one of our consumer panelists, we invite you to visit our website to sign up. Your valuable input will be used to help restaurants and food establishments identify if the trends they see are actually marketable and of interest to the consumer, you’ll even be paid for your time. So take a look and see if the trend you help to identify may make it on our top trend list next.
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