Diets As A Belief Structure May Be Causing Consumers to Eat Out Less

Diets As A Belief Structure May Be Causing Consumers to Eat Out Less
  • Vegan, Paleo, Ketogenic, Mediterranean, TLC, and Dash Diet all have common principles.  

  • Restaurants should consider do more for these diet trends. 

It didn't seem long ago when losing inches off the waist was pretty much the sole goal of the dieting masses. Today? Well, "diet" is going deity; each "diet's" dogma filling people's stomachs with a sense of purpose and for some even hope.   People with epilepsy and diabetes are told the Ketogenic diet has massive and sustainable health benefits. It is reported that staying true to the Mediterranean diet with help you live longer and have fewer health issues on average. For us, restaurant people... let's not forget the biblical flood of people that changed the foodservice landscape forever with gluten-free requests and needs.   And, of course, there is the vegan diet, which is the best example of the "diet" becoming more about "this is what I stand for and believe" and less about the waistline.  In short, the consumer of today is less likely to frequent restaurants that don't consider their "diet" and restaurants the flock is growing. 

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5 Seafood Restaurant Trends To Look Out For This Year

5 Seafood Restaurant Trends To Look Out For This Year

Although, significant overall growth is not in the forecast for seafood dishes in the foodservice sector, there are five trends to look out for in 2018.

According to a food industry market research firm, Datassential’s Seafood Keynote report as covered by “SeafoodSource,” seafood in breakfast and brunch dishes is rising in popularity along with patron’s willingness to explore various kinds of seafood.

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With The Focus On Casual-Dining, What Is The Future Of Our Industry?

In this episode of On Foodable Weekly, guest host, Eric Cacciatore, the man behind Restaurant Unstoppable, sits down with Michael Cheng, director of the Food and Beverage Program at Florida International University  and Christopher Koetke, vice president of the School of Culinary Arts at Kendall College. They talk about how FIU and Kendall College are preparing the next generation of food industry leaders— millennials studying hospitality or in culinary school— through the introduction of culture within the restaurant business.

Understanding Food Culture

Culture could mean many different things, especially when talking about food and the restaurant business, as a whole. Culinary students learn about international cultures through the diverse dishes they are taught to make, cultures within the food world, and amongst other topics, business culture within foodservice.

As Koetke explains, culinary school means more than just mastering soft skills, like “learning how to chop something.” He believes business skills, nutrition and sustainability are critical to the development of a sound food business culture.

“Food has gotten really competitive, and it’s hard to say, to do food better than we’re already doing it… What’s going to make you successful in this industry is how well your culture is, how well you take care of your employees, how well you tell your story through your brand, creating something that means something, that people want to be a part of… What trends are you seeing in culture, in that regard?” asks Cacciatore.

From Chef Hats to Baseball Caps

Cheng replies “When you’re moving into the casual dining environment, you’re no longer wearing ‘chef whites,’ you know? They are wearing aprons and baseball caps in the kitchen,” says the Malaysian-native whose passion lies in restaurant management. “... I think it’s not because they don’t respect the chef’s white jackets, but really more the focus is on the food and the quality of the food and the experience that the customer gets from it.”

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Sweat the Small Stuff?

“The difference between a very good restaurant and a truly great restaurant is just a million details,” says Chris Koetky. “...it’s not that they are somehow doing something [monumentally] different, okay? But what they’ve managed to do is get all the pieces in place and do all of them really well, they treat their employees well, they know how to manage them well, they get the greatest products, they have design features that are done really well, their bathrooms are exquisite.”

Trend To Watch

It may sound cliche, but like with trends in the fashion world, what’s old now becomes new in a matter of years, sometimes decades. Who knows how long it will be until it is true for the fine-dining industry, but one thing is for sure… experience is king and it may just be a matter of time until a specific type of experience resurfaces to become the next hot thing. At least that’s what Koetky, believes:

“People say fine-dining is dead, I think it’s just… I think the focus has moved away, but now there’s an opportunity,” says Koetky, who has traveled all over the world and can attest that casual-dining is fast growing in popularity. “I recently ate in a great fine-dining restaurant, I mean like... old school… And I walked out and I said, you know “All this casual stuff, is awesome, you know? But that experience…” (Looks like it left him speechless.)

Watch the episode to learn more about trends within the foodservice business culture and tips when hiring millennials!

Casual Dining 2017 Kicks Off in London Feb. 22-23

Casual DIning 2017

Big Ben isn't the biggest thing in London this week. Casual Dining 2017, named "Best Trade Show" multiple years at the AEO Excellence Awards, is bringing together more than 200 food, drink, equipment, furniture, interior design, tabletop, technology, and service suppliers — and over 4,500 attendees — all ready to discover the latest trends and products in foodservice, and all passionate professionals in the restaurant, bar, and pub industry.

High-profile brands such as TGI Friday's, Mitchells & Butlers, Casual Dining Group, and many more will be speaking in the show's Keynote Theatre, with the full schedule and summary available here. From how to prepare for Brexit and how to market like a chain with the feel of an independent, to marketing your way out of a disaster and how to grow without changing your culture, Feb. 22-23 will be jam-packed with powerful seminars. The best part? Your ticket gives you free access to both days.

That's right — free visitor registration. The entire 2017 show guide is online. Other show highlights include the "Casual Dining Innovation Challenge Awards," where the 15 exhibitors who receive the most visitor votes will be invited to pitch their new innovations. The judging panel includes supply chain managers, executive chefs, and other professionals from brands including GBK, Young's & Geronimo Pubs, Country Inns, and others.

The "King of Craft" competition, an award voted for by selected VIP visitors, is open to all Craft Beer & Cider pavilion exhibitors. This year, participants include Fierce Beer, Thistly Cross Cider, Westside Drinks, Celtic Marches Beverages, and more.