Wednesday, December 11, 2013

What Restaurant Trends are Over, Trending and Upcoming in 2014?

You have an awesome recipe... you love to eat out... you are in awe of some restaurants and wonder how others stay in business... you want to be self-employed... you want to own and operate a restaurant business that's a sure success...

That's a noble dream and it's by all means possible; just do your homework, your due diligence. What do you need to do? It's all laid out for you in Frank Stocco's book How to Open a Restaurant: Due Diligence, which you really should get your hands on. You can also check out ideas and trends at Nation's Restaurant News and other professional publications.

In a nutshell,your homework includes:
  • Your concept and vision, menu, restaurant name
  • A business plan, broken down by categories (eg. concept and vision, players, key employee needs, philosophy, geographical strategy, and others)
  • Financing options
  • Site selection; factors and negotiations
  • Design team needs
  • Contractors needed
  • Equipment choices, bidding, purchasing
  • Employee decisions, needs, policies, hiring, training
  • Grand opening ideas
  • And more...
Again, you think you have the concept started. Do you know the trends? Does it matter? It might. Do you know what restaurant trends are Over, Trending and Upcoming? Take a look at one consultant's evaluation... "After a quick rundown of the trends that are winding down, what’s currently trending and what we’re likely to see next year (see some examples below), Freeman outlined other food, beverage and restaurant trends the industry may see in 2014." More...

Monday, October 21, 2013

Restaurant trends — What's on the menu for 2013?

If you don't have healthy choices on your menu, you probably should. Here's what the new trend is around the country...

Each year the National Restaurant Association surveys professional chefs to identify upcoming restaurant trends. Below are their findings and my take on what's going to be hot in 2013:
  • Locally sourced meats and seafood, including newer cuts of meat and sustainable, non-traditional fish
  • Locally grown produce, including "hyper-local sourcing" (think restaurant gardens) and farm-branded items
  • Environmental sustainability
Although these trends were evolving in 2012, they're going to be in full force this year. Customers like you and I appreciate eating lower on the food chain and leaving a smaller carbon footprint.
This year also promises to see more attention paid to children's cuisine:
  • Healthful kids' meals
  • More whole grains in kids' meals
  • Fruit and vegetable side dishes
In addition, the National Restaurant Association is partnering with the Healthy Dining Finders Program on an initiative called "Kids LiveWell." Restaurants that participate submit menus that meet kid-friendly nutrition criteria. In return, the restaurants can use the program's icon on their menus to indicate a healthful choice and be listed on Healthy Dining Finder's website and mobile app. Other hot menu items for children: oven-baked chicken fingers, low-fat milk, 100 percent juice and sushi.
Two-thirds or more chefs ranked the following as the top trends for 2013:
  • Gluten-free cuisine, including non-wheat noodles and pasta made from quinoa, rice or buckwheat
  • Half-portions and smaller portions for lower prices
  • Health and nutrition conscious cuisine
More than half of chefs reported that they're making efforts to adjust recipes to be more healthful by using more fruit and vegetables, and by reducing sodium. That's good news for anyone who's watching calories and for people with celiac disease.

By Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.

read article at:

If your new menu items require updating your commercial kitchen contact restaurant consultant, Frank Stocco

Wednesday, May 22, 2013

Restaurant Industry Forecast in 2013

From we get information on the restaurant industry that is useful for those of you even thinking of opening a new restaurant. Check out the video of information...