5 menu trends and what’s driving them
Source: Restaurant Hospitality
Most often, food trends that gather steam across the country pave the way for beverage trends to follow. Consider the tiramisu dessert craze leading to tiramisu coffee at Starbucks and tiramisu martinis nearly everywhere, for example.
But recent Technomic research questions whether today’s trends are driven by food or drink. “Does food drive beverage trends or does beverage drive food trends?” menu consultant Nancy Kruse and beverage expert Donna Hood Crecca asked at the recent Technomic Restaurant Trends & Directions Conference.
The analysts identified five food-and-beverage menu trends happening today:
Authenticity. Restaurants are looking to offer an authentic cuisine not available at nearby competitors. For example, the Neapolitan pie—a thin crust, blistered pizza—signifies authenticity. For the best results, owners should consider a Neapolitan oven that bakes at 800 degrees, but a similar experience can be created with a traditional oven at a high temperature.
Uno Restaurant Holdings, famous for its deep dish pizza with a pastry-like crust and chunky tomato sauce, will build on authenticity with its new fast-casual Uno fresco concept. The first location, in Stoneham, MA, opened in June with more slated to open nationally in 2014.
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