Menu Trends: What Chefs See for '09
By Allison Perlik, Senior Editor -- Restaurants & Institutions, January 5, 2009
R&I asked chefs from around the country and across dining segments what themes and trends they expect to see more of on menus in 2009.
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Executive Chef and Culinary Concept Coordinator Robert Harbison Princeton University Dining Services, Princeton, N.J. “There has got to be a new name for the old term ‘mom-and-pop business.’ Is it artisan, or maybe boutique?" READ MORE |
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Chef-Owner Randy Zweiban Province, Chicago “We’re starting to see a lot more slow cooking. Whether it’s braising or some chefs around the country are using immersion circulators and sous-vide equipment." READ MORE |
 Photo: Laurie Proffitt |
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Senior Executive Chef Michael LaDuke Red Lobster, Orlando “Menus will be simplified, and [restaurants] are really going to concentrate on the things they do well. It’s not possible to just slash prices and go to $4 and $5 specials." READ MORE |
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Senior Director of Product Innovation Andy Dismore Denny’s, Spartanburg, S.C. “We have to understand that value isn’t just more food than you can eat plus three pancakes for a lower price. Value is getting to a place now where there are quality cues." READ MORE |
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Chef-Partner Mark Sullivan Spruce and Village Pub, San Francisco "For the first quarter we should prepare to do anywhere from 10-20% less in business, and we should prepare for that. If it doesn’t happen, great, but if we don't prepare for it and don’t do 20%, that’s your profit." READ MORE |
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