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Foodservice News

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jCarbonara
Joe Carbonara

Specification Credits

Of course, in order to specify the correct piece of equipment or supply item, foodservice operators and their supply chain partners need to understand which questions they should ask.

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jMartinez
Juan Martinez

Can Foodservice in Retail Environments Succeed?

More retailers continue to turn to foodservice as a way to enhance their customers’ experiences. This approach, however attractive it may be, is also rife with challenges. Consultant Juan Martinez explains.

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jStiegler
Jerry Stiegler

Restaurant Index Retreats, Limited-Service Growth Continues and Much More

The U.S. economy barely grew in the first quarter. McDonald’s looks at smaller restaurants. Chipotle’s free burrito offer seems to be successfully luring customers. These stories and a whole lot more including over a dozen comparable store sales reports.

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Highlights

NRA Study Highlights top Culinary and Operational Trends for 2012

ACF member chefs share their industry perspectives through this annual research.

The National Restaurant Association's "What's Hot in 2012" survey of nearly 1,800 professional chefs – members of the American Culinary Federation (ACF) – shed some light on a series of culinary and food prep trends that are certain to shape the foodservice industry in 2012.

With that in mind, here are the top 10 food prep and culinary themes for 2012 according to the NRA.

Preparation Methods

  1. Pickling
  2. Fermenting
  3. Sous vide
  4. Liquid nitrogen chilling/freezing
  5. Oil-poaching
  6. Smoking
  7. Braising
  8. Grilling
  9. Roasting
  10. Foam/froth/air

Culinary Themes

  1. Hyper-local sourcing (e.g. restaurant gardens)
  2. Sustainability
  3. Children's nutrition
  4. Gluten-free/food allergy conscious
  5. Farm/estate-branded ingredients
  6. Food trucks/street food
  7. Health/nutrition
  8. Simplicity/back to basics
  9. Food-alcohol pairings
  10. Foraging
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