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jCarbonara
Joe Carbonara

Allies

All aspects of the foodservice industry love the romance of the entrepreneur. The story usually involves someone having a vision and the determination to see it through and applies equally to operators, consultants, dealers, reps and service agents.

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jMartinez
Juan Martinez

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Technology alone cannot and should not be a conduit through which we build our business relationships.

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jStiegler
Jerry Stiegler

March Tough on Sales, Top Chains Entwined in Customers’ Lives, Restaurants Create Good-Paying Jobs (Really), and More

March was another tough sales month. A survey finds the best restaurant customers are cutting back. The NPD Group shows top chain restaurants are entwined in consumers’ lives. It may be a surprise to some, but restaurants create a lot of good paying jobs. These stories and a whole lot more This Week in Foodservice.

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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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