The trends of the Restoration Special 2016

As the year draws to a close, we see flourishing everywhere trends forecast that will boost our sector in 2016 … Bento has gone on the hunt to pick you the most inspiring, most relevant and most disconcerting With the best pythias on the planet: a very useful exercise because our activities are always in permanent reinvention.

Restoration delivered, vegetable consecrated and compressed, fast food “refreshed”, tastes very “hot”, potions magic … not to lose, it is necessary to keep informed! As always, we will help you and remain at your disposal to comment, specify and complete these insights at your convenience.

Trends from San Francisco

Andrew Freeman, who is himself the leader of trend-setting boutique firms in the United States, is interested in his Californian prism.

For him 2016 will be green with the decidedly irresistible rise of the vegetable, which had already surprised more than one in 2015 in version trim as delicious as creative. In 2016 it should be seen more and more often in the center of the plate, sought after by vegetarians, vegan and other gluten free; Both at the table and in tapas format in the bar or even in vegetarian sandwich. The top of the list will be the cucumber, which is preparing to make its big entry on our plates in sometimes unpublished version as at Mission Chinese Food (San Francisco & New York) where chef David Bowien crushes it to get the maximum Of flavor … The compression of the cucumber or root vegetables is essential to the passage as the culinary technique that progresses. 2016 serachaud, as already 2015 which had seen the confirmation of the phenomenon Sriracha, this Thai sauce red & ultra-pungent.

Chili oil, spicy maple syrup should take the following and continue to set the most traditional preparations, including desserts. The burger is always present but it is its mini version, the “slider” that should move the lines … In bite format it takes its place almost everywhere between pre-dinner snacks, starters to share or main course, reinvented by Leaders who thus find the means to sacrifice to the cult of comfort food without losing -too their soul …. To stay in finger food, empanadas, samosas, ravioli are available, combining culinary tradition with casual consumption, while the lobster roll – the famous lobster sandwich – is a new standard even in restaurants The most sophisticated … The service on a dim sum trolley as popularized by State Bird Provisions is developing: it creates experience at the table, gives entertainment or choice, and therefore plays traditionally on cheeses but Also on a preparation of salad, a cutting of ham …

The insight bento: A year 2016 that promises to be creative but thought, with a reasoned innovation that works in finesse to add only what is needed novelty to best sellers that have proved their worth. Special mention to the protein-free which is beginning to take an important place on the cards and the offers, boosted by the creativity of chefs who know how to exploit the full potential …

Trends from Chicago with Technomic

One of the reference firms on our profession in the United States gives us its vision of 2016, which will also be spicy because the famous sauce Sriracha should be relayed by the Sambal of South East Asia, the gochujang of Korea, the harissa and the Sumac from North Africa. It should turn out to be rather rural with the continuation of the craze for the poor’s dishes like sausages and dumplings, more or less reinvented & ennobled according to the positioning of the establishments. The rise in material costs should favor the use of less noble proteins such as meat or fish meat … Technomic also sees one of the reasons for the development of vegetarian offers, a decided trend for the coming year. Le Brûlé, which we had already experienced in 2015, consumes all the menus between grilled and roasted vegetables, roasted fruit or toppings of sugar burnt to dessert, and always in cocktail with salts, ice or smoked syrups …

The Bubbles are always in the air of time between Champagne and Prosecco, sparkling appetizers, adult drink soaps, effervescent teas, artisan sodas.

The non-GMO is undeniably progressing with the announcement of the banning of all GMO ingredients by Chipotle this summer. We could note the appearance of a new segment of the market: fast food refreshed which links fast food and fast casual with chains like Chick-Fil-A which confirms its excellent performances and seems to fill a gap between The very functional meal of the traditional signs and the sometimes very sophisticated – and onerous – proposals of the fast casual. Care for ingredients & manufacturing, more attentive service, customization possibilities around ultra-readable ranges & very simple decorations could draw a new recipe for success for our fast food heckled by Generation Y.

The revolution in 2016 will come from the restoration delivered: the multiplication of dedicated actors, apps with pre-payment, initiatives of the restaurateurs themselves, the arrival of Amazon or Ubereats make ever easier home consumption , And push to revisit the customer experience to revalorize the service and the show that remain 2 major reasons to come …

Insight bento: Real tracks of reflection. The restoration delivered undeniably arrived in France and recorded a high rate of growth, showing whether it was necessary that our French consumers are well-loved with solutions that facilitate their life. The emergence of an alternative fast food that revisits traditional offers without reaching the average fast casual tickets also signals real opportunities …

 

Trends from New York with  BAUM+WHITEMAN

Baum + Whiteman, a specialist restoration architect, reveals to us every year its harvest of predictions, often pertinent … The delivery reviewed and corrected by the tycoons of the web like Amazon or Google – and we can still mention Grubhub, Yelp, Postmates …- seems to them one of the most striking facts of the time, with the risk in the long term to see the restorers totally dispossessed of their marketing since the selection of establishments and dishes will be dematerialized and will escape operators …

In the meantime, “Clean Eating” will probably become even more popular: The chains declare the use of artificial, chemical and harmful additives and preservatives for health. The movement mainly affects fast food and fast casual but should extend to catering at the table. Baum + Whiteman salutes the coronation of the vegetable, but warns about the turbulence that pasta is currently experiencing. In the past five years, consumption has declined by 8% in Australia, 13% in Europe and even 25% in Italy (!). In the United States there is a drop of only 6% which could be explained by the enthusiasm for gluten free or false pasta: the vegetable – again it! – disguised as paste …

You will be charmed to learn that the next trendy destination is Hawaii & its emblematic dish the Poke, the local version of ceviche / sashimi / or other crudo. The fish – most often tuna ahi-ahi, but the recipe is declined with salmon, saint jacques … – is cut into cubes, marinated in a preparation that can combine soy sauce, macadamia nuts, green onion, avocado, mango , Sesame oil, ginger, all kinds of chilies and various Japanese spices … & placed on a bed of rice. The Pokerias are currently blooming on the west coast of the United States. Another culinary tradition in vogue: the New Jewish Cuisine, a revisit by the chefs of Eastern European dishes in light and twisted format to awaken more mainstream preparations.

The acai – or tree of life for the Brazilians – is imposed as the super food 2016: reduced to pulp and added soy milk, bananas and a little chia seeds for crunch is the Breakfast of the year … And it will be necessary to compensate for the other madness that arrives: the fried chicken sandwich, that the most trendy operators strive to reinvent from Shake Shack to Momofuku by way of Bird & Bubbles. And to finish the snacking that continues to impact the market. Appanage of the Millenials, but also of previous generations, it grew 47% from 2010 to 2014 and re-draws in depth the geography of the meals as we were able to know it …

The insight bento: A market with complex reality that as we multiplies the paradoxes … and the opportunities between health assumed but playful, new horizons gourmands but studied and reinvented, and it-products markers trend but also expertise. It’s up to you to choose your story …

Closer Trends: what’s up in the UK?

A little trip over Channel to see what we concoct our neighbors british for this vintage 2016. Seen by Technomic, it will give:

1- The continuation of the fast casual revolution with the massive arrival of American brands. After Chipotle & Five Guys – whose growth in the UK is according to its director of operations “insane” with 30 restaurants already open and 30 to come and record sales – London is preparing to cash the landing of Smashburger.

2- The Grand Menu Mash Up: Hybriding of Middle Eastern, Latin American or South East Asian cuisines that bring new ingredients or preparation techniques to good old European standards should be a major source of innovation for 2016 It could give me Mexican tacos garnished with Indian (see Wrapchic on the blog) or Asian ravioli stuffed with cheddar …

3- The vegetables in the center of the plate as in the American big brother, which will surprise no one so much vegetarian consumption has imposed on the island. There are about 10% of vegetarians, which is one of the highest rates in the world. So come, really fatty salads – and bad weather friendly – and preparations centered on the vegetable where the protein plays only a secondary role.

4- The revisiting of the traditional formats of catering to follow the increasingly violent rhythm of life of city dwellers with the development of bars offers to prolong the possibilities of reception in the evening and the development of proposals to take always sexier and ergonomic to Multiply the consumption patterns.

5- A liquid range more identical and audacious to meet the expectations of complexity of consumers. Tastes more assertive, rising of the bitters with the bitters home made, declinations around the coffee … It is a whole aromatic rebirth that greet the new cards bar. Place to a bold regained!

Concours Concepts, Horizons focuses on the family of “craft” cafes, the third generation of the coffee shop format, which plays coffee of noble extraction and a “health conscious” food offer for urban people who are less and less Concepts too popular. The second family that believes is that of the Mexican, of which we see indeed the implantations multiply as well in the city center as in shopping mall or hub transport with exotic but functional proposals, customizable and prepared to order.

Insight bento: An interesting look that identifies trends that are closest to our hexagonal situation. If the mash up can make you smile – but beware the world is always changing faster – the opportunities of the new fast casual, vegetable, card bar and even Mexican cuisine are already here …