Restaurant Trends in 2009

Check out this link to some interesting trends for the year.

http://www.healthline.com/blogs/diet_nutrition/2008/12/restaurant-food-trends-for-2009.html

I like these because they aren't too "out-there". Good basic trends that don't offend and also make sense.


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It's all about the kids...

I can recite a standard kids menu without much trouble: Grilled Cheese, Hamburgers, Mini Corn Dogs, Mac & Cheese, Spaghetti, Chicken Tenders and fries, fries, fries....and yes, it's true that these are kid friendly meals to keep your young patrons happy when dining with Mom & Dad. However, according to Stephen Goldman of The Culinary Edge (a San Francisco culinary development firm), getting an edge on the kids market is just as important as getting a leg up with your regular menu. (Restaurant Hospitality, May 2009, p.36) Here are some strategies to help your kids menus stand up to the competition.
1) Give kids some credit. Adult tastes are trickling down to kids menus. How about adding a kids portion of your signature dish on the kiddie menu?
2) Healthy Options: It doesn't have to be spinach or broccoli to be good for them. Try grilling or roasting meats and adding Mandarin oranges or applesauce cups as sides. More kids are going vegetarian these days as well.
3) Make it an adventure. Add ethnic food items or more adventurous choices. Beyond spaghetti and tacos, here are some thoughts....stir-fry, spring rolls (kids love to dip), lo-mein noodle bowls, black bean and rice burritos, chicken quesadillas or chicken satay.
4) Offer a great looking kids menu. Kids love games and puzzles. MyMenuLab has tons of options for Kids Placemats and also a new product: the Bi-Fold Kids menu, a booklet style menu full of games, puzzles, mazes and activites.
Remember, parents will appreciate when the kids are catered to as well as themselves...and they might even be able to enjoy their own dinners!
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What's your greatest asset?

I was inspired by an article in the Nation's Restaurant News interviewing Chip Roman, chef/owner of Blackfish in Conshohocken (try saying that out loud!), PA. When asked the question "What is your greatest asset?", he responded "The staff". Roman goes on to say "We have extra-great service. A lot of places are cutting back and using managers to do things like bartend and serve. My response is to do the opposite. I hire more staff and take a little less for myself. A lot of people are still going out to eat. With restaurants cutting corners, people with start to notice. People are extra vigilant and will say something about it. I just want to make sure people know we're still trying to give them a great product." (Gise, p.38, Nation's Restaurant News, May 11, 2009)
After noticing the trend in corner-cutting at few of my previously favorite restaurants, I agree....

Value perception goes even deeper than menu prices and selections. If patrons are well attended to, they are more likely to spread the news to others and/or make a return visit. Swift service means your tables turn over faster. If your restaurant isn't fully staffed or if servers are not trained well, your customers (and ultimately you) are the ones who suffer.

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