Let’s start this week off with a small discussion about food service trends. There are types of cooking as food service trends, of course, but today we’re going to talk a little bit more about meaningful foodservice trends. A survey from Trendystia MRC recently released its most meaningful restaurant trends for the upcoming quarter.
There are several food artists which have gone the artisanal route for their food and drink. We’ve talked about some of the spirits available, but we’ve also talked about the trends toward pickling and other forms of fermentation.
Diners are looking for food which has had time to prepare, time to seep in its own juices. They want products which aren’t just whipped out, but are created with the love that they come to expect from chefs.
Patrons want their food slow, but they also want to have an experience when they walk into the restaurant. There are so many ways to deliver this that chefs are finding ways to top themselves and serve their customers. Whether the customer wants some deep-fried pickles or some oven-baked delicacies, chefs are able to deliver them in many new and exciting ways.
With these two working in tandem with one another, there’s also the push toward more artisanal drinks and being more understanding of food allergies and other irritations that come up within the chef’s world.
What trends are you noticing within your establishment?
