The National Restaurant Association every year releases expected trends for the new year and I bet no one was surprised to see this years report, at least not the top ten.

1) Locally sourced meats and seafood has my interest as five months ago I gave up eating meat and over all I am vegan by daily choices.  High cheeses and seafood are the categories I miss most and need to dig into the seafood segment to really understand where and how seafood is sourced and raised.   The Seafood Watch is the reference point Bon Appetit uses and a good place to start.

2) The locally grown produce is thankfully easy for us here in the Southwest and very dialed into that category. Everyday of the week there is a market somewhere and now with the Phoenix Public Market we have a place devoted to our local sustainable needs in Phoenix.

3) One of my newest connections is with a women who has her masters degree in sustainability from ASU.  This is exciting for a reasons yet to early to share; let's just say, I'm liking it.

4) Nutritionally balanced children's dishes is big segment with Chef Ann Cooper, Jamie Oliver, the White House and  Let's Move and Slow Food.  Today in the Food Safety News they high light the new USDA's School Lunch Standards.  I do have opinions in this area however they would bring no value to the our conversation so I'll just keep them to myself.

5) Hyper-local something that has interested me this past with restaurants in growing their own herbs.  Again, due to our location this is very do-able.  Community Support Agriculture (CSA) is another also fits the Hyper-Local segment and another area I do have my hands on the pulse of.

With 6-10 there is a lot of over lap with the information I have posted so far so I didn't expand on those.  Over all I'm sure you see where this is all going and it's all good in my book.

 

1 Locally sourced meats and seafood

2 Locally grown produce

3 Sustainability

4 Nutritionally balanced children’s dishes

5  Hyper-local (e.g. restaurant gardens, do your own butchering)

6 Children’s nutrition

7 Sustainable seafood

8 Gluten-free/food allergy conscious

9 Simplicity/back to basics

10 Farm/estate-branded ingredients

11 Micro-distilled/artisan liquor

12 Locally-produced wine and beer

13 Half-portions/smaller portion for a smaller price

14 Organic produce

15 Nutrition/health

16 Culinary cocktails (e.g. savory, fresh ingredients)

17  Newly fabricated cuts of meat (e.g. Denver

steak, pork flat iron, Petite Tender)

18 Fruit/vegetable children’s side items

19 Ethnic-inspired breakfast items (e.g. Asianflavored syrups, chorizo scrambled eggs, coconut milk pancakes)

20 Artisan cheese 

For the What's Hot in 2011 full report click here.

 

Madonna Kash

Restaurant Marketing Partners/ FoodService Geeks

Restaurantmarketingpartners.com

madonna@restaurantmarketingpartners.com

@restaurantmkt

voice    602.492.8419

mobile 602.692.1135

SAN FRANCISCO, FERRY BUILDING MARKET PLACE

FERRY BUILDING MARKET PLACE

On my recent trip to San Francisco, outside of the reason I was there, I focused on food trends and what a great time I had with that.  Ferry Building Market Place reflected the culinary trends that are hot and happening.  As I’m watching what I eat, I refrained from indulging however it was really tempting to stray.

The farm to table representation was noticeable in many concepts, so was sustainability.  In fact,  as you will seehere there is a section focused on just that with a Farmers Market three times a week.  Farm Fresh To You is a store devoted to selling farm fresh products daily.   Far West Fungi caught my attention with a $250.00 an ounce White Truffle; that was impressive to see.

Mariposa Baking Co offers Gluten, Wheat and Dairy Free products which also falls in line the food trends and their products were pretty tempting.  If I wasn’t traveling by plane, I would have bought some as finding dairy free bake goods is challenging.

Il Cane Rosso was  very popular as well and interesting marketing twist, they were advertising a prix fixe “3 Course Supper nightly.  Simple, clean and in line with trends and what;s interesting about their website is they share they are proudly powered by WordPress. Very cool.

Another thing I liked about my visit was the waste receptacles; trash, compose and recycling.  Awesome.  Over all, great place to hang out while visiting San Francisco and I bet on a nice summer day it’s a great area to just relax and enjoy the view.

Pictures to follow, as soon as I figure out how pull them off the Droid.  :)  Got to love technology.

Madonna Kash

Restaurant Marketing Partners/ FoodService Geeks

Restaurantmarketingpartners.com

madonna@restaurantmarketingpartners.com

@restaurantmkt

voice    602.492.8419

mobile 602.692.1135

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