Sweet Voice
Ten Trends That Will Impact Foodservice in 2013
Published on Wednesday, 28 November 2012 19:50
Written by The Editors
From menu evolution to an increased emphasis on beverages, Technomic takes a look at ten developments that will shape the foodservice industry in the coming year.
Technomic, the Chicago-based market research firm, has developed its list of ten trends that will impact the foodservice industry in 2013.
Some of these developments are mainstream trends among major players, others are edgy urban movements that may or may not spread to the wider American public, and some are in the process of evolving from leading-edge to mainstream.
Here's what Technomic had to say: 1. Vegetables take their star turn. As more diners discover the joys of occasional meatless meals, the flirtation with vegetarian fare evolves into flexitarian fascination with actual vegetables. That means not only innovative salads but also creative presentations of roasted or steamed veggies, even the assertive ones like carrots, kale or Brussels sprouts. Vegetables at the center of the plate are welcomed by diners — who continue to seek fresh, local, healthful fare — as well as operators squeezed by rising costs for proteins. 2. Great grains. Recognized as nutrition powerhouses — packed with protein as well as texture and full, rich taste — grains are also playing star roles on trendy menus. Dishes like polenta, couscous or bulgur are central to some of today's hottest ethnic cuisines. And a number of grains — quinoa, amaranth, millet, wild rice, corn, oats and buckwheat — do not contain gluten, so they're being nudged to the fore as part of the movement to gluten-free eating. 3. Chicken surprise. Yes, chicken is ubiquitous thanks to its always-reasonable price and remarkable versatility, but now it's actually trendy as well. New quick-service and fast-casual fried-chicken concepts are popping up, offering Southern or spicy takes on a classic. And now that Latin-accented
Published on Wednesday, 28 November 2012 19:50
Written by The Editors
From menu evolution to an increased emphasis on beverages, Technomic takes a look at ten developments that will shape the foodservice industry in the coming year.
Technomic, the Chicago-based market research firm, has developed its list of ten trends that will impact the foodservice industry in 2013.
Some of these developments are mainstream trends among major players, others are edgy urban movements that may or may not spread to the wider American public, and some are in the process of evolving from leading-edge to mainstream.
Here's what Technomic had to say: 1. Vegetables take their star turn. As more diners discover the joys of occasional meatless meals, the flirtation with vegetarian fare evolves into flexitarian fascination with actual vegetables. That means not only innovative salads but also creative presentations of roasted or steamed veggies, even the assertive ones like carrots, kale or Brussels sprouts. Vegetables at the center of the plate are welcomed by diners — who continue to seek fresh, local, healthful fare — as well as operators squeezed by rising costs for proteins. 2. Great grains. Recognized as nutrition powerhouses — packed with protein as well as texture and full, rich taste — grains are also playing star roles on trendy menus. Dishes like polenta, couscous or bulgur are central to some of today's hottest ethnic cuisines. And a number of grains — quinoa, amaranth, millet, wild rice, corn, oats and buckwheat — do not contain gluten, so they're being nudged to the fore as part of the movement to gluten-free eating. 3. Chicken surprise. Yes, chicken is ubiquitous thanks to its always-reasonable price and remarkable versatility, but now it's actually trendy as well. New quick-service and fast-casual fried-chicken concepts are popping up, offering Southern or spicy takes on a classic. And now that Latin-accented