Consumers are willing to pay more for food that is locally sourced
Although only 7% surveyed said that local and sustainable food is a driving factor when dining; 57% will pay more for it
The survey that was recently conducted by Mintel International also highlights consumer thoughts on LEED-certified, fair trade and much more
https://paigepapers.com/2011/11/18/consumerspaymoreforlocalfood/
Restauranteurs are skipping the word artisan
More food enterprises are now focusing in on their culinary characteristics to get consumers excited.
NRN takes a look at some of the enterprises who have switched their marketing initiatives, such as Red Lobster’s 2011 campaign “Sea Food Differently”, to help showcase their product in a whole new light
Waffles aren’t just for breakfast anymore
New York City eateries are getting more creative with the batter.
Waffles are being paired with quail eggs at Marc Forgione and honey-glazed pork belly at Spot Bar
https://paigepapers.com/2011/11/08/wafflesmorethanbreakfast/
Trending now: Bite-size cheeses
Desserts aren’t the only thing that are being re-invented in small bites. Now, here comes the cheese!
Small-format cheese made from goat’s milk are becoming a great boost to formagers such as Murray’s Cheese which claims that the beautifully packaged mini-sized cheeses can be used for a multitude of things
Say hello to Scandinavian eateries and bakeshops
Scandinavian baked goods, sweets and eats crosses over into American urban culture.
With the recent openings of Socketbilt, a Scandinavian candy store, Hygge Bakery in Los Angeles and other notable shops, Scandinavian concepts are starting to have their own moment of fame
Places like Fika Espresso Bar in The Financial District and fine dining restaurants such as Smorgas Chef are experiencing higher traffic volumes as the Scandivanivan menu becomes quite appealing
Trending Now: Eateries in Bedford-Stuyvesant
Bedford-Stuyvesant might be the next Brooklyn neighborhood experiencing a food renaissance.
As more people become increasingly tired of the mini bodegas and fast food chains that plague the neighborhood, Bedford-Stuyvesant is now home to some well-known eateries and bakeshops, such Do or Dine, Dough, and SCRATCHbread, which has taken the neighborhood dining scene to a whole new level
Snacks and mini-desserts become more appealing
Mini-Desserts are now trending.
In light of consumer spending being a bit more frugal and the need for small snacks, Baskin Robbins plans to launch a new product called Cake Bites in addition to other companies such as Starbucks and Pillsbury who seek to get in on the newest trend
Specialty Food Magazine October 2011 Food Trends
Men are the big shoppers, seaweed is the new secret “sauce”, attention to portion sizes and more…
https://paigepapers.com/2011/10/12/specialtyfoodtrendsoct2011/
Fall Trends On The Menu: Apples, Pumpkin, Kale, Farro, Sweet Potato, Chestnuts and more…
National Restaurant News highlights some menu ideas for the upcoming season
Consumers want to know the environmental steps taken to process their food before eating
A push for carbon footprint labeling on menu items might be next…
More FCRs such as McDonald’s Restaurants (Canada), Subway, Max Burger and beverage company PepsiCo. have started to implement eco-friendly marketing strategies to their brand to raise awareness about good-will and increase consumer loyalty”
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paigepapers.com