From Reno Gazette-Journal
http://www.rgj.com/article/20101229/FOOD/12290373/1090/FOOD/Experts-predict-food-and-drink-trends-for-2011
By Sylvia Rector • Gannett • December 29, 2010
If food and drink watchers are right about 2011, we might see some new trends emerging after what seems like a decade of gourmet burgers and Mom-style comfort food
Not that we don't still love them, but can't we move on already?
Restaurant consulting firm Andrew Freeman of San Francisco included these predictions in a long list of intriguing trends to watch:
» Cupcakes will take a backseat as pies -- glorious pies! -- begin showing up in every size, form and format, from savory to sweet and from deep-dish to individual deep-fried ones.
» Realizing that "the time is now," couples or friends who are passionate about food will take the plunge and open small restaurants on a shoestring, where they'll do virtually everything themselves.
» Small, niche restaurants that specialize in one main dish or ingredient will become even more common.
» Vegetables people usually don't eat in restaurants will show up on menus "as we discover ... they taste really good -- fried," Freeman said.
» Goat and lamb belly will show up on more menus as wildly popular pork belly becomes more expensive and chefs look for the next hot item.
Meanwhile, Chicago-based Technomic, one of the country's top food-industry consulting and research firms, offered these predictions among its top 2011 trend forecasts:
» Food trucks, using social media to broadcast their locations, will continue to proliferate around the country; look for "rodeos" where many trucks gather at once.
Brick-and-mortar restaurants will launch trucks of their own to spread their brand and cater events.
» Korean tacos, using Korean ingredients and flavors in Mexican formats, signal the increasing popularity of Korean food, as well as the emergence of the taco as a vehicle for all kinds of ingredients.
» Convenience stores will increasingly compete with restaurants by improving their ambience, food quality and variety.
People are getting tired of pinching pennies; Technomic called it "frugality fatigue."
So look for more indulgent specials, new high-experience restaurant concepts with memorable menus, enticing bar menus at high-end places and the spread of gastropubs.
Social media and technology will play a bigger role in restaurant marketing and operations.
"Kiosk ordering, wine lists on iPads, tableside payment systems" and other innovations will increase, Technomic said.
But don't worry if fried turnip chips, goat belly and Korean tacos don't sound appealing to you.
They might be the next big trend, but nobody's predicting they'll take the place of hamburgers or Mom's home cooking.
Outside of a dog, a book is man's best friend. Inside of a dog it's too dark to read. Groucho Marx
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