Vintage and ethnic desserts, restaurant specialization, casualization of menus among trends that will shape U.S. foodservice industry over next 12 months, chefs say
Nevin Barich
LOS ANGELES
,
March 9, 2012
(Industry Intelligence)
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Vintage and ethnic desserts, restaurant specialization and casualization of menus were among the trends that the chefs at Kraft Foodservice predicted would shape the U.S. foodservice industry over the next 12 months, FoodProcessing.com reported March 8.
Patty Mitchell, Kraft senior executive chef, predicted that vintage desserts such as funnel cakes, milkshakes and cotton candy would continue to gain traction on restaurant menus. Also, she said, ethnic flavors such as lemongrass syrup and Vietnamese spice are influencing dessert recipes.
Kraft Senior Executive R&D Chef Ryan Baxter said he believed more restaurants would start specializing in one thing, such as storefronts that only serve grilled-cheese sandwiches. Meanwhile, Corporate Executive Chef Aliza Katz said restaurant menus would become casual as diners are seeking value while not wanting to sacrifice experience.
The primary source of this article is FoodProcessing.com, Chicago, Illinois, on March 8, 2012.
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