Every new year is an opportunity to embrace change and give space for new beginnings. As human beings we normally enjoy creativity, fresh ideas, and trying new things as they expand our perspective and allow us to experience things for the first time. This is why new trends become old until they become new again in a different form. In recent years trends, technology, and societal values have changed and are even effecting the way we eat. What’s on each of our plates is changing. Due to to technology and social media, worldwide foodies are interested in causing an evolution and sparking an interest for all to question what they are eating. So lets review the trends culinary gurus and food experts recommend you to have in your restaurant in 2015:
- FoodShoots: Food is no longer being presented in a mediocre fashion. Chefs have essentially become stylists in hopes of presenting the perfect plate. Foodies everywhere enjoy going out to eat and taking many photos of what they are eating. Social media outlets are platforms for foodies to share their fancy looking dinners with all of their followers. Restaurants should consider paying close attention to plating and the ambiance of their restaurant as it is surely going to be shared.
- Craft Items: From craft beers to craft foods to craft chairs. All crafty items are causing a stir. Craft items are becoming popular because of the originality and creativity they represent. Incorporating craft items could help give restaurant owners a lead against competition.
- All around healthier options: Health conscious parents hope to incorporate their knowledge while feeding their children. Healthier kids meals could be a strong trend this year. Kids no longer will be eating chicken tenders with french fries or burgers with onion rings, but chicken soup and spring mix salads instead according to the National Restaurant Association.
- Veggie Heaven: According to Baum + Whiteman study of 2015 trends, “Ugly root vegetables. Celery root, parsnips and kohlrabi are grabbing attention in restaurant kitchens … fried, mashed, pureed, gratineed; flavored with cured pork or smoked honey.” Consumers have trouble cooking these items allowing chefs to shine and showcase different ways of eating/ tasting these healthy veggies.
- Super Fruits: Incorporating exotic and healthy super fruits in smoothies, desserts, cereals, and even baked goods could be advantageous for restaurants. According to USA TODAY, “ Whatever pomegranates, acai and goji fruits were to trendy fruit eaters in recent years, an African fruit called baobab (pronounced “bowbab”) could be in 2015.” Baobab is an excellent source of fiber and calcium, a fit foodies dream!
