Restaurant Industry Trends - Part 2

Continuing with our restaurant trends, below are more from Andrew Freeman & Co. in Restaurant Hospitality:

1. Pies: Move over cupcakes, make way for pies.

2. Mom & Pops: The spirit of entrepreneurship has resulted in smaller restaurants with fewer than 40 seats.

3. Single-Purpose: Single-item restaurants specializing in one thing such as peanut butter and jelly sandwiches, hot dogs or pies.

4. Smaller Portions: Smaller portions for pint-size budgets. Look for mini-size pizzas, bagels, hot dogs, tacos or pies.

5. Windows: Restaurant expansion with the addition of a quick-serve window.

6. Key Ingredients: Restaurants are keeping things simple with only highlighting the key ingredients on menus and skipping the marketing fluff.

7. Dry Powders: Chefs are in search of more simplistic flavors using more powders and crumbles instead of sauces.

8. Wood-Fired: Wood-fired pizzas or anything else cooked over fire is hot.

9. Hot Dogs: The hamburger receives competition from hot dogs with gourmet toppings.

10. Vegetarian: More meatless entrees will graze the menus.

11. Deep-Fried: Everything from brussel sprouts to kale chips are deep-fried.

12. Soft-Serve: Look for more soft serve frozen fruits, yogurts and other cocktails.

13. Junk Food: Chefs are reinventing junk food in a gourmet and healthy way.

14. Pop Rocks. Salty, sweet, spiked and exotic popsicles.

15. Processes: Expect to see more sun-dried, freeze-dried, smoked, pressed and other processes.

16. Swede Inspiration: Swedish ingredients and trends are rising in popularity.

17. Breads: Speciality, house made breads are filling restaurant bread baskets.

18. Goat and Lamb: Both meats are are making gains over pork and other meats.