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Prediction: Vegetables to take spotlight in 2013

Foodservice research and consulting firm Technomic has assembled 10 food trends that may significantly impact the restaurant industry in 2013. These expert insights are based on site visits evaluating the restaurant scene in cities across the country as well as interviews and surveys of operators, chefs and consumers, backed up by qualitative data from its Digital Resource Library and quantitative data from its MenuMonitor database.

At the top of the list: vegetables take their star turn. According to Technomic:

As more diners discover the joys of occasional meatless meals, the flirtation with vegetarian fare evolves into flexitarian fascination with actual vegetables. That means not only innovative salads but also creative presentations of roasted or steamed veggies, even the assertive ones like carrots, kale or Brussels sprouts. Vegetable at the center of the plate are welcomed by diners — who continue to seek fresh, local, healthful fare — as well as operators squeezed by rising costs for proteins.

Originally posted Monday, Nov. 26, 2012

Tags: carrots, food service, leafy greens, research

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