In a photo report, Forbes compiles forecasts from the National Restaurant Association, restaurant trade magazines, and restaurant-research firms to map the food trends that will have diners salivating in 2014. 1. Locally Sourced Everything: American diners increasingly crave food grown in their own region, rather than delicacies trucked or flown in from far-off locales. The…
Gluten-Free, Nut and Seed Butters Top Specialty Food Trends Infographic
A new infographic by MSLGroup, a communication agency that works with hundreds of food and beverage brands, has offered up some predictions for the future of the specialty food industry. Some are obvious, such as the continued rise of the mighty bacon, while others offer some interesting observations—the increase in sales of nut and seed…
Lentils, Probiotics and Beets Top Organic Food Trends List
Sterling-Rice Group’s top 10 list of natural and organic food trends ranges from drinkable grains and bee-free honey to grass-fed cows and African superfoods. Sterling-Rice Group (SRG), a Boulder, Colo.-based brand-building firm, released its top 10 natural and organic food trends. This year, with increased interest in knowing where food comes from and what’s in…
“The Tastemakers” Examines Failed Food Fads
An article in the Wall Street Journal details the rise and fall of familiar food fads (baby spinach, chocolate lava cake, and fondue among them), while a new book by David Sax studies how these fads come into play.
Chefs Forage for Flavor
USA Today has highlighted foraging as a major 2014 food trend, and gathered the input of well-seasoned foragers from across the country for insight into the practice of finding wild mushrooms, lettuces, herbs and other fare. Chef David Kinch, Manresa, Los Gatos, Calif. Kinch scours the California coastline and lush country near his Los Gatos…
Food Trends for 2012 Zero in on Global Influences
New York City-based consultants Baum+Whiteman International expect the following culinary trends to take off in 2012.
Q&A with the Executive Chef at Kirtland Country Club
Under the direction of its 30-year Executive Chef, Michael McAllen, elegant food-and-beverage service has joined the many other entrenched traditions at Kirtland CC.
The Food Channel® Releases Top Ten Snack Trends
The Food Channel, Chicago, has released its top ten snack trends, one of its regular trend reports prepared in conjunction with CultureWaves®, Mintel International, and the International Food Futurists. “These trends show how people are eating today, with smoothies and energy bars functioning as meal replacements, and grazing with small bites throughout the day-sometimes never…
Power Player
Big Canyon CC needed a new executive chef who could meet the challenge of directing at $4.2 million F&B operation in a new $60 million clubhouse with two full-service restaurants and 9,000 square feet of meeting space. Thomas Ryan was up to the task, and then some.
Feeding the Cherokee “Nation”
Fourth of July picnics with over 2.600 attendees are just another meal occasion for J. Kevin Walker, CMC, Executive Chef at Atlanta’s Cherokee Town and Country Club.