Foodservice Trends & Tidbits
By Amelia Levin, Sr. Associate Editor -- Foodservice Equipment & Supplies, 6/1/2009 12:00:00 AM
Industry Overview
Despite the softening business climate, U.S. restaurant industry sales reached more than $365 billion in 2008, Technomic Information Services says in its 2009 Top 500 Chain Restaurants Report. This represents a 0.4 percent growth rate compared to 3.9 percent growth in 2007. Key factors that prevented the industry from declining in terms of overall sales, according to Technomic, include: growth among limited-service bakery café, beverage and hamburgersegments, among others.
The Look: At the Bar
As diners look to save some extra cash, they may not be dining out on large meals as much, but studies have shown that they're still bellying up to the bar. Restaurants have been building up their bar service to offer these patrons more specialty cocktails and drinks paired with smaller, cheaper bites in the form of appetizers and shareable plates. Here we take a look at some of the trendy presentation techniques these spots are going for lately.
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Here’s a way to present traditional chips and salsa with a modern, compartmentalized touch. |
The “Cocktail Tree” holds mini wine glasses filled with specialty cocktails for parties and bigger tables. The SushiSamba restaurants in Chicago, Miami, New York City and Las Vegas use these to augment their beverage presentation. |
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| Copper and silver buckets help upgrade the presentation of bottle service with wine or spirits. | These mini containers filled with fixings allow customers to make their own martinis. |
Extreme Makeover: Wolfgang Puck Catering and Dallas' Union Station
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Downtown Dallas' historic Union Station underwent a massive, $23 million makeover. Wolfgang Puck Catering led the project team, which also included EDG Interior Architecture + Design, McCall Design Group and the preservation firm, ARCHITEXAS. Built in 1916, this 18,000-square foot depot that once served as the commercial and transportation center of the Southwest has been restored to its original grandeur, making it a popular space for special events. The project team exposed and restored the building's original brick walls, cast-iron facades, quarry tile floors and paint colors and reconfigured the second, third and mezzanine levels. The Grand Hall, which can accommodate parties of up to 2,000 guests, features 48-foot ceilings, tall arched windows, elaborate wood bars and original chandeliers. Wolfgang Puck's catering team prepares all food “a la minute” to create restaurant-quality cuisine and focuses on seasonal, local foods where possible. Seated events are served restaurant-style by butlers, without carts or trays.
Concept Close-Up: WOW Café and Wingery
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Covington, La.-based WOW Café and Wingery is known for its New Orleans-style cuisine that includes Louisiana-style catfish, traditional spicy gumbo, and as the name suggests, hot chicken wings and tenders with 17 different sauces. Launched in 2001 by the Ballard brothers; Paul, Steven, and Scott, the once-small chain has expanded to 55 locations throughout the country, including on 13 college campuses, with the University of Texas, University of Wisconsin and Georgia Tech among them. In addition to the traditional full-service and college campus design, the chain also features a fast-casual sports bar-like ambiance.
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