November 19 2012 – Robert Fiumara
2012 is winding to a close and already the restaurant industry is looking ahead to 2013. This past year has seen a lot of innovative and exciting restaurant trends from pop up dining experiences to the incredibly popular mobile gourmands, the food trucks. Successful restauranteurs know that by keeping their finger on the pulse of the industry, they will be able to stay ahead of the trends, keeping on the top of culinary innovation.
The Zagat blog recently posted some up and coming trends in New York City restaurant market. These delicious new movements are keeping up with the current food crazes that we have started to see, primarily, a focus on small, local support and fresh, home grown ingredients. Restaurant owners and young chefs who are trying to make a name for themselves are hopping on board with the nation’s foodies.
The foodie culture has long been housed in the underground markets and kitchens. Over the last few years, with the uprising of the food blog, being a “foodie” has become increasingly popular. This desire for haute cuisine has put restaurants on notice. Fewer consumers are happy with tasteless convenience faire. There is even more of a call for higher end and healthier foods in gas station markets and convenience stores.
One of the most interesting trends happening is the dual concept restaurant. Some restaurant owners who are experiencing success in one restaurant are opening a second restaurant right next door. In some cases the difference is simply between a fine dining restaurant and casual dining, but in more extreme cases there are two completely different themes. This recent trend helps restaurants fulfill the consumer desire for small plates and restaurant hopping.
Every restaurant, whether they are using the dual concept model or whether they are staying with a single theme, wants to make sure that their customers leave happy and with a desire to return in the future. Everything, from the preparation of the food to the professionalism of the staff helps to create that feeling. Fiumara Apparel can help any restaurant by providing affordable, comfortable professional culinary attire, for all kitchen and front of house staff.
Fiumara Apparel prides itself on building strong relationships with today’s top designers, companies like; Chefware and Bragard provide today’s professional kitchens with the ultimate in functionality, comfort, and professional style. Fiumara Apparel brings these modern fashions to your kitchen at affordable prices intended for any discerning Chef.
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