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Doug's Domain
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Douglas J. Peckenpaugh is community director of content and culinary editor of Food Product Design. His career has centered on food and agricultural publishing, working as a writer, editor and publisher of magazines, books and websites. He also worked as a cook and restaurant manager while earning his B.A. in Professional and Creative Writing from Purdue University. |
Foodservice Trends
Posted in
Blog,
Foodservice,
Restaurant,
Culinary,
Market Trends,
Market Research,
SupplySide,
Meat Products,
Ethnic,
Mexican,
Healthy Foods
Once again we are in the thick of 2012 trend prediction time, and as usual I have to chime in with my $0.02. After all, a portion of my everyday existence is consumed with attuning myself to such matters, so why keep all of the fun to myself?
The long and short of it? Healthy indulgence. Trend and countertrend.
Sure, myriad other aspects play into this situation. Our restaurant landscape is beyond multifaceted. But the big picture is a health push with various regulatory and governmental folks, among others, all lending a hand—but consumers tend to push back. Particularly when it comes to eating out. And the indulgent countertrend will likely adopt a decidedly Southern accent over the coming months. After all, who doesn't relish a fine plate of barbecue?
The full scope of my thinking on this issue can be found in a recent report I wrote, "Foodservice Trends—2012." In addition to a look at impending foodservice health drives and Southern indulgence (classic items with upscale and regional and fusion twists), some of the takeaways include our ongoing fascination with telling the story behind menu items (natural, artisan, gourmet, etc.) and subtle diversification of tried-and-true foods—that perennially intriguing concept of "familiar with a twist," with the currently trending twists of dialed-down ethnicity, along with artisan and gourmet touches, among others. And what's more familiar than a sandwich? Expect to see ongoing envelope-pushing of that format. And have you noticed that specialty meats, often in that culinary category of charcuterie, are building steam? Bacon helped open the door, but much more is coming through. Take a look at the menu of any bustling gastropub to get an idea of what might trickle down. Steve Ells is doing much to raise awareness related to meat's potential, again adding to the storytelling approach. Notice how so many of these trends intertwine? Food is so much more than just food these days—tap into these emotional drivers and you cultivate serious brand identity, not to mention repeat business.
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