FSR magazine April 2018

More documents

Recommendations

Info

TRENDING ON THE MENU // Chef Tools Tech Trends TECH TRENDS IN THE KITCHEN: THE FUTURE IS HERE // COURTESY OF DATASSENTIAL CONSIDER THIS: 81% of consumers believe science can have a positive impact on food. What are some ways this can happen? 3-D PRINTING • Could food printing be in the chef’s tool kit? In 2014, Barcelona-based Natural Machines produced a 3-D food printer that could create many dishes beyond just sweets. Currently, high-end kitchens and foodservice operators are using the tool. • 3-D printing technologies are printing foods beyond confections, spanning everything from ravioli to pizza and beyond. • 33% of Gen Z and 31% of Millennials are interested in trying 3-D printed foods MACHINE LEARNING • Machine learning tools could assist chefs in choosing dishes, ingredients, and ideas for their menus. • Datassential will be releasing a tool called Food Studio this year, which harnesses the power of machine learning to help chefs experiment with and develop concepts with data on 1 million dishes, flavors, and ingredients. Stay tuned! • This year, Datassential will launch a new machine learning engine called Haiku, which can forecast food trends four years in advance with 99.3% directional accuracy. A few predictions: Trend Current Mac Stage 2017 Penetration 2021 Predicted Penetration Net Point Change % Change Hard Root Beer Adoption 0.6% 1.1% +0.5% +80% Ghost Pepper Adoption 1.2% 2.0% +0.8% +77% Avocado Toast Adoption 1.6% 2.8% +1.2% +77% Gose Inception 1.8% 3.2% +1.4% +76% CELLULAR AGRICULTURE • What is it? The production of agricultural products from cell cultures within a laboratory. These products are exactly or nearly the same as the original product; the only difference is how they are made. • 27% of consumers believe cellular agriculture foods are better for your heath THE CONCEPT OF CELLULAR AGRICULTURE IS STILL BRAND-NEW TO CONSUMERS While familiarity is stronger among tech enthusiasts, younger generations, and foodies, there’s still quite a way to go before cellular agriculture enters the mainstream consciousness. But then again, it’s really all just getting started… FAMILIARITY WITH CELLULAR AGRICULTURE TOTAL Foodies Tech Enthusiasts Gen Z + Millennials Gen X Boomers+ 10% 19% 37% 26% 10% 4% PLANT-BASED EATING Younger generations and foodies are leading the charge toward plant-based eating. • Dairy // 16% • Burgers // 14% • Hot dogs / Sausages // 11% • Ground meat // 10% • Jerky // 10% • Raw fish // 9% • Shellfish // 9% • Cold cuts // 9% • Bacon // 8% • Fish fillets // 8% • Steak // 8% 65% OF CONSUMERS TODAY want plant-based alternatives at traditional grocery stores 68 APRIL 2018 FOODNEWSFEED.COM
REVENOW ENGAGE New Guests • INCREASE Spend • DRIVE Frequency Exponential growth requires provocative ideas. Come to the Restaurant Revenue Growth Conference for inspired thinking on how to bring in more guests, encourage them to spend more and keep them coming back. You’ll leave with actionable strategies you can implement immediately. Join us at the restaurant conference from the restaurant authority. MAY 20-21, 2018 • CHICAGO, IL ©2018 National Restaurant Association. All rights reserved. Register at Restaurant.org/GrowthConference
Page 1 and 2:
NO. 53 FULL-SERVICE RESTAURANTS : S
Page 3 and 4:
April 2018 No. 53 ® 38 46 Fresh ta
Page 5 and 6:
Fries, reimagined. (It’s amazing
Page 7 and 8:
The Brand ShINES ON. The Stands Alo
Page 9 and 10:
Idaho ® Potato Pairings Idaho® Po
Page 11 and 12:
EVERY VINE TELLS OUR STORY SUSTAINA
Page 13 and 14:
First course thinkstock Versatile c
Page 15 and 16:
Find your Ispirazione Italiana What
Page 17 and 18:
Two-Way Radios bring more to the ta
Page 19 and 20: IngredIents Middle Eastern and Medi
Page 22 and 23: Master’s Reserve ® Renewal cut
Page 24: CHEFS & INGREDIENTS INGREDIENTS Mov
Page 27 and 28: Trending Chefs & i ngredienT s Reim
Page 29 and 30: SponS ored content How Kitchen Equi
Page 31 and 32: Custom Savory Sauces The only limit
Page 33 and 34: Prepare To Fry Your Best. 1 2 3 4 5
Page 35 and 36: l iquid i ntelligenC e W ine people
Page 37 and 38: Liquid i nteLLigence Beer ThinksToc
Page 39 and 40: SPONSORED CONTENT COURTESY OF FABIO
Page 41 and 42: MARLA MARTINEZ PARTICIPATES IN THE
Page 43 and 44: COMPETITIONS Chef Lance Nitahara, a
Page 45 and 46: COMPETITIONS LUCID COCKTAIL CLASSIQ
Page 47 and 48: their businesses,” Yeagy says. Th
Page 49 and 50: MIDDLE EASTERN CUISINE THINKSTOCK R
Page 51 and 52: Middle eastern Cuisine nature funky
Page 53 and 54: ShakShuka iS perhapS the moSt iconi
Page 55 and 56: Wealthy families might slaughter a
Page 57 and 58: Choosing a new location in another
Page 59 and 60: REAL ESTATE Paige HosPitality grouP
Page 61 and 62: REAL ESTATE rants will always be ou
Page 63 and 64: REAL ESTATE rant, which doesn’t l
Page 65 and 66: Trending on the Menu April 2018 //
Page 67 and 68: The inventor & world leader in food
Page 69: Custom Deert Sauces Sooooo sweet! F
Page 73 and 74: Check out FSR’s website, Food New
Page 75 and 76: OUTDOOR WALK-IN COOLERS&FREEZERS EN
Page 77 and 78: Service By Kevin Hardy A More Human
Page 79 and 80: Finance By Jessie szAlAy The F&B Bo
Page 81 and 82: What Do All These Highly Successful
Page 84: Convenience never tasted this good!
show all

FSR magazine April 2018

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?