Mon, 10 March 2014
Trend watching is a necessity for chefs and business operators. Not to be slaves to fashion, but to keep up with curious and knowledgeable customers… and competitors. There’s an excitement about new flavours and ingredients that leads to constant innovation and stories - on TV, the web and in magazines. Why not join the party?
In this interview with long-time trend watcher Phyllis Ann Marshall of FoodPower.com, we discussed 5 key trends she’s identified in US restaurants for 2014. They relate to the importance of carbs and sweet treats, the experimentation of innovative chefs, and the value of side dishes as a menu and profit booster. Plus the endless desire for healthy food with flavour, and a growing desire for locally sourced product – food with a pedigree. Phyllis is a sharp observer and has a great sense of humour – I know you will enjoy this interview. You can subscribe to her newsletter at Foodpower.com and connect up on Facebook.
At ProfitableHospitality.com, make sure to check the Menu Marketing Dept for great ways to use your menu to drive profits and popularity.