Restaurants around the world have reached a progressive point of no return. From sustainably-sourced ingredients to active social responsibility, Chefs are connecting with consumers through honest and transparent measures. Together, we’re creating a community around food. A welcoming space where consumers are apart of the culinary process through the passing of gastronomic insights and cultural authenticity.
Restaurant and bar trends you need to consider in 2017
Yes, we want to know how long that pig was roasted for and what local farm those potatoes came from. No longer do we want to be peppered with glossy terms like “top-quality” and “all-natural”. Show me where, show me when and show me how. As the co-operative community around food continues to grow, restaurants are jumping on these three trends to provide healthy, honest meals for consumers in 2017.
Simple Techniques, Single Origin
There’s a growing demand for food with less ingredients and higher quality. From single origin, sustainable breads to the simple poaching of a chicken, food trends around the world have taken a step towards simplicity. By minimizing the amount of components in each dish, the natural flavors are able to shine individually and expand our ever-growing palette.
For example, take to the Thai chicken and rice dish, Khao Man Gai. Precise cuts of succulent chicken, heart-warming garlic soup, a hearty serving of white rice and a delicious garlic-ginger-chili sauce. All simple flavors coming together an umbrella of utter deliciousness. Investing time and traditional cooking techniques outside the deep fryer are bucking the trend for restaurants in 2017.
As consumers, we want to know our money is being put in the right pockets. No longer do we dine out without checking Yelp! reviews, scanning menus for sustainable ingredients and ensuring the restaurant is doing it’s best by the community. In response, Chef’s have proactively taken an influential role for social responsibility which has spread throughout restaurants worldwide.
Take to New York, where the “Feeding the 5,000” festival gave away 5,000 free meals whipped up by 3 executive chefs using only ingredients from leftover food. Or Chef Steven Satterfield (USA) who creates decadent dishes using traditional discard items such as apple cores, chicken liver, carrot tops and overripe berries. While every restaurant can’t donate food to local organizations, they can certainly come up with some crafty ways to reduce waste and environmental impact.
Did you know the average Australian restaurant ends up with 40% of their food in the bins? That’s a ton of culinary potential down the drain!
Who’s craving a huge bowl of Tonkatsu Ramen? Or those fried shrimp balls with the crunchy stuff on them from your local dim sum spot? Thanks to the increase in global travel and social media exposure, authentic culinary experiences are on the rise for diners.
We’re seeking out those SE Asian spices that light up our tastebuds, nostalgic smells of romantic dinners in Italy. Say so long to the bland, corporate tastes of the golden arches for good. Food that tells a story, invokes a sense of adventure and provides an overall enjoyable experience has become the driving force behind where we spend our weekly dining budget.
Which bar and restaurant trends should you implement?
To meet the demanding needs of sustainable consumers, restaurants are changing the culinary landscape through three genuine restaurant trends. By providing simple, authentic tastes and taking leadership in social responsibility, Chefs around the world are working on creating a co-operative dining experience for consumers. In order to be a successful restaurant, incorporate these three trends that consumers want to see into your new and improved business plan.