What's Trending in Restaurants for 2014?

No matter what type of retail you are in (agricultural or otherwise), it is very important to stay ahead of trends if you want to keep up with your customers' evolving wants.  It's not necessary to embrace every trend or change your business model entirely, but it is crucial to know what is trending and how these trends will affect your business.  In a recent report by Technomic (a foodservice research and consulting firm), the top 10 trends for restaurants in 2014 are listed.  Below are a few of those trends.  If you are a restauranteur, take some time to ask yourself some of the following questions as to how this trend would affect your business.

• More information.  Listing ingredients, where they came from, and how they were prepared are all pieces of information consumers are looking for.  
• Things to thing about: Do you need to redo your menus so they are more descriptive?
• When looking at other restaurants' menus, what cooking terms make you want to order a certain meal (for example, chargrilled, fire roasted, caramelized, vine ripened, etc)?  Use these descriptors to develop your menu and entice your customers.   
• Do you have a relationship with the farms you buy from?  Guests may find it interesting to know where their food is coming from.  For example, ask the farmer to write a description about the farm and the food to feature in your menu.
• In the menu below, look at items like the Elk Creek Burger and Valley Ham + Cheddar.  Items in the dishes are described well and also list farms that source the ingredients.

Elk Creek Cafe menu.

• Starches are back.  In previous years, carbs were put on the "naughty list" with the introduction of low carb and no carb diets, but that trend seems to be fading.  Technomic says, "Rice bowls will be big, in part because of continued fascination with Asian fare and in part because of an association with healthfulness.  Look for more in the way of flatbreads, wraps and all kinds of artisan breads including healthy whole grain varieties."
• Things to think about: Do your dining guests  have alternatives besides bread (like wraps)
• Do you offer healthier options like whole grains in your bread and pasta selections?  
• Spotlight these healthier options in your menu somehow (for example place them in a special section in the menu, use an icon to highlight the healthier options, etc).

Artisan whole grain breads.

• Eating on-the-go.  Customers want foods that are easy to eat on-the-go, including handheld foods and car-friendly packaging.  
• Do you currently have any items that are convenient to eat on the run or are there any menu items that can be modified to fit this need?
• What kind of packaging will you need to purchase to make your foods grab-and-go?

KFC chicken fingers and fries served in packaging that fits in a car cup holder.

As always, do your research BEFORE embracing a new trend.  What works for one restaurant may not work for you or your customers.

What does banning trans fats mean for the agricultural industry?

You may have heard news recently about the harmfulness of consuming too much trans fat. To combat this, California has implemented a ban on trans fats in all foods. All oils, margarines, and shortenings used in cooking must contain less than 0.5% trans fat per serving. If a restaurant is caught using trans fats, they can face fines up to $1,000. This law took effect on January 1, 2010 and is similar to bans in parts of Maryland, New York City, and Philadelphia.





I will assume that most consumers would want harmful fats removed from their foods, but what affect does this ban have on the agricultural industry? The biggest concern is obviously cost. Trans fats are used in foods because they are cheap. By banning cheap raw goods, food producers will have to use more expensive oils and therefore pass the cost increases onto to the consumers. Since this ban only began 3 months ago, I haven’t been able to find any data from food producers on cost increases and therefore cannot provide statistical information in this post. I am more so trying to alert food producers of a possible ban in their city or state and I am also looking for feedback from agricultural entrepreneurs about how this ban has already or would in the future affect their business.

Questions for agricultural entrepreneurs
If this ban spreads to your city or state, how will this affect your costs/sales/profits? Would changing the type of oil you use alter the taste of your food product?

For consumers
If the ban reaches your city or state, are you concerned about paying more money for foods affected by the ban? Do you think that other consumers might get a false sense that foods labeled as “trans fat free” are healthy?

Healthier kids' meals

In the recession, most businesses are suffering, especially restaurants. To entice customers, some restaurants are offering family deals by advertising free kids’ meals. Is the free kids’ meal really the draw for a family? The article “Could Healthier Kids’ Menus be Stronger Family Draws” by www.supermarketguru.com explains why the content of the kids’ meal as compared to the price is what brings families into the restaurant.

Remembering my days as I child, it seems that most kids’ menus haven’t changed much (chicken fingers, mac & cheese, grilled cheese, etc). Why are these same few meals the standard for kids? Mintel Menu Insights (a data collection agency with data from 350 of the largest US chain restaurants and 150 independent restaurants) reports that 77% of children are willing to order meals include vegetables and 86% would order meals that include fruit. Mintel also reports that only 30% of parents think their children eat healthfully in restaurants. “Our research shows parents want more nutritious options for their kids, and children are open to fruits, veggies and healthier versions of standard fare. The generic kids’ menu really doesn’t meet the needs and desires of today’s families,” says Maria Caranfa, a registered dietitian and director of Mintel Menu Insights.

Healthier kids’ meals article

As a restauranteur, do you think adding healthier kids’ meals will bring more families into your restaurant (and subsequently increasing sales)?