Restaurant Trends to Watch for in 2009

I was trawling the Internet for restaurant trends to watch for in 2009, and I couldn't resist passing these along. Some of them are fascinating; others, a little weird. They should give you an idea of what to expect the next time you decide to go out for dinner.

I found an interesting article by Derek Gale - "Experts Offer Top Food Trends For Hotels & Restaurants In 2009." Among the experts polled, there is a strong consensus that a food-savvy public will be scrutinizing the ingredients featured. Bob Puccini of The Puccini Group states that there will be more attention paid to particular diets, "i.e., vegan, gluten or simply personal tastes." Mr. Puccini also suggests that restaurants will be increasingly receptive to allowing diners to split entrees and appetizers with their fellow diners, along with offering half-glasses of wine. Overall, the consensus seems to be that restaurant patrons will have a whole lot more control over their dining experience - both in which dishes are offered and how they're plated.

FoodChannel.com, in its "Top Ten Food Trends for 2009," lists diners' preference for, and restaurants' increased willingness to provide, dishes incorporating seasonal and local produce. People are insisting on not only knowing their "celebrity farmers," but on reassurance from restaurateurs that their produce is fresh. Many of the food scares from last year, particularly the "tomato and jalapeno scares," have heightened diners' interest in the ingredients used in their food and where it's from.

The Gale article also points out an increased tendency among eating establishments to take the diner's budget into consideration, with a nod to to our tough economic situation. Michael Whiteman of the Joseph Baum & Michael Whiteman Company predicts a increased number of prix fixe dinners offered at pricier restaurants, which is great news for those of us who want to check out that local four-star restaurant but are worried about sticker shock at the end of the meal.

Further to diners' cost-consciousness, Restaurant News Resource (citing the Mintel Menu Insights research for 2009) notes diners' increased interest in comfort food. "Often connected to times of economic recession, comfort food is what people crave when they're feeling down. Expect this phenomenon to hold true in 2009 as people look for warm, familiar favorites on the menu." Comfort food is less expensive for diners to purchase and for chefs to produce as well, so this is a win-win for restaurants and diners.

In terms of popular food items and ingredients, the Gale article quotes both Mr. Puccini and Mr. Whiteman as predicting a resurgence of authentic Asian cuisine. Mr. Whiteman states, "Soup loyalists will have more to choose from, as comforting Asian noodles in broth edge onto menus. Look for pho from Vietnam, ramen from Japan, and laksa from all over Southeast Asia." He also seconds Mintel's research predicting an increased demand for comfort food, such as macaroni and cheese and spaghetti and meatballs. A prediction of Mr. Whiteman's that has me worried is an increased diner preference for what he terms "innards and odd parts," specifically, "Guanciale (pigs' cheeks), pigs' feet, tripe, lardo (cured pork fat), artisan salami, beef cheeks, tongue, neck meat, oxtails... and chicken livers taking the place of costly foie gras." Perhaps this has to do with Anthony Bourdain's preference for these animal parts?

FoodChannel echoed Mr. Puccini and Mr. Whiteman in noting diners' interest in international cuisines, with particular nods to Peruvian and Middle Eastern flavors. It also predicts an increased interest in exotic spices, which is expected to be reflected in what we cook at home as well. Another interesting note on spices - according to the Mintel Menu Insights research profiled in Restaurant News Resource, we'll be seeing weird spices in cocktails as well. "Expect interesting new ingredients to add flavor and texture to cocktails. Ginger, cucumber, chile pepper and even beer could gain a strong presence paired with gin, tequila, pisco or framboise." Now, that will be interesting ...

It's going to be a crazy year. However, it does look like lots of new experiences and great deals await diners in 2009. I hope I have accurately profiled all of the restaurant trends to watch for in 2009. I'd hate for you to be caught unawares by all of this great stuff. Happy Dining!

http://www.hotelsmag.com/article/CA6616400.html

http://www.foodchannel.com/stories/1053-the-food-channel-s-top-ten-trends-for-2009

http://www.restaurantnewsresource.com/article36153.html