9 Food and Beverage Trends For Spring 2013 - #trendalert

Spring is a time of new beginnings and rebirth - not just in nature, but for businesses as well. Read on to learn about nine food and beverage trends that are hot this spring!

1) Mediterranean Food Gets Its Time to Shine - it's long been hypothesized that this region's diet is good for a person's heart, but recently the New England Journal of Medicine released an official stance on this topic in their article entitled "Primary Prevention of Cardiovascular Disease with a Mediterranean Diet". So now that the green light has been given, restaurants are eager to add Mediterranean offerings to their menus. Foods like tabbouleh, orzo, and hummus will be seen in on-trend seasonal menus this spring.

2) Young Garlic - as reported by nrn.com, "Whether they meant the green shoots that are suitable for stir-frying or the young bulbs that are sweeter and lighter but more aromatic than garlic during the rest of the year, chefs seem particularly excited about this particular spring specialty."

3) Beverage Tastings Are All the Rage - more restaurants and fast-casual chains are offering taster-sized portions of drinks. For example, California Pizza Kitchen has added three wine tasting packages to its menu, consisting of three 3-ounce pours for $12.00. Restaurants can view these beverage tastings as a way to introduce patrons to a variety of drinks, while at the same time boosting sales and allowing customers some semblance of choice.

4) Certification Is Where It's At - savvy consumers want to be reassured that they're making good choices when they dine out, and restaurants of all types are taking notice. A case in point is The Daily Dish restaurant in Maryland. This spring they will serve jumbo lump crabmeat that boasts "True Blue" certification, meaning that it's verified to have come from that state's waters. Another example is McDonald's recent addition to their Fillet-O-Fish sandwich - a seal affixed to the packaging showing that the chain is using certified sustainable Alaskan pollock fish. Try to be as transparent as possible regarding foods that are local, sustainable, organic, GMO-free, etc. Your customers - and likely your profit margins - will thank you for it.

5) Drinks Function As More Than Mere Thirst-Quenchers - beverage makers are combining ingredients to create multi-function, two-for-one drinks to promote things such as brain and bone health, energy, greater hydration through electrolytes, omega-3s in one's daily diet, as well as drinks that simply pair unusual flavor combinations.

6) Keepin' It Real - natural sweeteners are poised to edge out some of the high-fructose corn syrup and refined sugar action.With recent consumer trends toward decreasing sugar consumption, sweeteners like agave, honey, sucanat, and date sugar will be used with even greater frequency in both food and beverages. And if you do make the switch to more natural sweeteners, be sure to tout it! (See point 4, Certification Is Where It's At)

7) Alcohol-Based Beverages That Are Good for You - the organizers of the Healthy Beverage Expo in Las Vegas, NV provide this forecast: there will soon be an addition of vitamins and other all-natural ingredients to wine and cocktails. Look for options that also include fewer calories, organic ingredients, and non-GMO certification.

8) Culinary Seasonings Pair Up With Beverages - ingredients like sea salt, turmeric, ginger, and pine are going to be paired more frequently with both alcoholic and non-alcoholic drinks. Seasonings will play an integral part in the creation of drinks with bold flavors, which consumers will be seeking out this spring season.

9) When Life Gives You Lemons, Make Lemonade - though it's long been a staple on restaurant menus, you will begin to see businesses reminding consumers of the health benefits of lemons - they contain antioxidants, act as a digestive aid, and are rich in dietary fiber. Try sweetening lemonades with a variety of natural sweeteners (see Keepin' It Real, above) to give customers even more reason to order an old favorite.

5 Reasons Why Hotels Are Embracing Mobile Technology

The hotel mobile solutions company, GuestCentric, recently noticed an increasingly large number of hotels interested in their product. So they set out to examine why interest in mobile functionality is increasing. Here's what they found.

12 Hottest Dining Trends For Restaurants and Hotels in 2013 - #trendalert

Here's another installation of hot trends for 2013:

Business Social Media Trend For 2013 - Creating a Mobile Device-Compatible Website

We've all been there - trying to use a smart phone or tablet to browse a website, only to find that the site is not user-friendly at all. If you're anything like me, you simply leave the site. Bam. Their loss.

 
Don't let that scenario happen to you. Your business may be terrific, your website top-notch, but if you haven't optimized your site for mobile devices yet, you may be losing valuable interactions with potential customers.

Searching for information and shopping by mobile device is not a passing fancy. In fact, it's the hottest thing since (insert generational euphemism - Example, sliced bread)! As Tech Republic reported in June of 2012, "Since 2010, mobile searches have seen a 400% increase and it is estimated that by 2013, there will be more mobile internet users than desktop users." Certainly our most recent Holiday season saw a rise in mobile shoppers.

So what's a busy business owner to do? Well, you can start by using a free tool such as Google's "Test Your Site" feature to see how your site looks when viewed on a mobile device. Doing this will let you know how potential clientele are viewing your website.

Then, when you're ready to take the plunge into mobile optimization, consider a company like bMobilized, where for $9.00/month you can get the following:

Point is, there's no reason not to embrace mobile marketing. It's here to stay, it's an expected service to customers, and it's relatively simple to get started. Good luck to you!

10 Emerging Food Trends For 2013 - #trendalert

Each year, a company called Publicis is called upon to forecast upcoming trends. In their own words, "The one constant in this world is change. You can either adapt to change, ignore it or lead it."

With that motto in mind, let's take a look at their Top 10 food predictions for 2013:

1. Coffee demand will increase - there has been quite a bit of research on the health benefits of coffee in the news recently, and a 100%+ growth in the single-serve coffee category.
2. Preserved foods revival - fermented, cured, pickled, and brined foods are increasingly showing up on menus and on grocery store shelves. 
3. Healthy alternatives for old favorites - salt alternatives, natural no-calorie sweeteners (monk fruit, anyone?), and healthier types of fats are being used by chefs nationwide.
4. Boxed wine is on the rise - because it offers savings in shipping costs and packaging, and eliminates the risk of oxidation that corked wine carries, high-quality wine producers are likely to jump on the boxed wine bandwagon.
5. Virtual food sharing will continue to grow - with social media sites like Pinterest (where food pins outweigh all other categories of pins), Taste Spotting, and Food Gawker, foodies can share their recipes, favorite dishes, and food fantasies.
6. Food facts on labels - consumer demand for transparency in food labeling is higher than ever. People will continue to push for full ingredient disclosure and GMO information.
7. Protein-enriched snack foods - the way people eat has changed through the years. Says Technomic, "Americans are now more inclined to ‘graze’ throughout the day, seeking snacks that provide fuel between traditional meal parts.” Look for an influx of protein-fortified bars, drinks, and snack foods.
8. Bitter is better - often a hallmark of foods containing antioxidants, bitterness adds a level of complexity to foods and beverages. Found naturally in plant-based, whole foods, bitter is a flavor that consumers will seek as they move toward healthier eating in general.
9. Casual dining is preferred - with the popularity of food trucks and gourmet street food, formal sit-down dining is on the decline. A casual dining atmosphere - even if it comes at a higher price point - is what customers will seek in 2013.
10. Crazy for coconut - everyone from health food proponents to workout-aholics are in the know about the beneficial properties of coconut. It contains natural electrolytes to replenish the body, and has a wealth of beneficial properties (as any Google search will tell you).

Go Bravely Forth Into 2013!

Top 20 Dining Trends for 2013 - #trendalert

It's that time of year again - when one year ends and another begins. On that note, here are the predicted Top 20 Dining Trends* for 2013:

 

1. Locally sourced meats and seafoods will be in demand.

2. Locally grown produce and restaurant gardens - Top 10 Farm-To-Table Restaurants

3.  Healthful kids' meals - find ideas here for restaurant kids' meals.
4. Environmental sustainability as a culinary theme. Read what GustOrganics CEO Alberto Gonzalez has to say on this topic.
5. Sour gets its day - there will be an abundance of tart, acidic, and bitter flavors to choose from on menus.
6. Chefs will be health-conscious and include items such as brown rice, high-fiber grains, and vitamin-rich vegetable broths in their dishes.
7. Asian foods will add spice and variety to traditional American comfort foods. "Expect to walk into a classic ... diner and see options like Vietnamese chicken sandwiches, Sriracha mayo and Korean-glazed pork ribs."
8. Children's nutrition as a culinary theme. Enlighten yourself about the nutritional needs of your smallest patrons.
9. New cuts of meat will be sought after, such as Denver steak, pork flat iron, and teres major. Learn about these new cuts.
10. Hyper-local sourcing - see restaurant gardens, above.
11. Gluten-free cuisine.
12. Vegetables are featured as a main dish, and are no longer relegated to a side or a salad. Here are 18 Vegetarian Main Dish Recipes from Saveur.
13. Customers will seek out sources of sustainable seafood.
14. Kids' menu options will grow up and become kid-friendly versions of adult dining options. Adios, chicken nuggets!
15. Major U.S. cities will proudly develop support local, artisan foodie destinations in 2013. See an example.
16. Diners are done with the "family-style" sharing of food.  Small plates traditionally meant for sharing will now be used for smaller portions, for a truly customized dining experience.
17. Savory fruit. "Chefs are fermenting, pickling, drying, dehydrating, salting, grilling, frying and generally manipulating fruit to get new flavors out of what we are used to eating raw."
18. Chefs who are cutting-edge realize and plan for the varied diets of their diners. Vegan and gluten-free options will become more prevalent on menus.
19. Whole grain items will make their way into kids' meals. Here are some kid-friendly whole-grain recipes to get you started.

and last, but not least (drumroll, please) ...

20. Popcorn is the snack for 2013. It's healthy, it's inexpensive, and it's versatile. Flavored Popcorn Recipes: Sweet, Spicy And Savory

Which of these trends do you think are most likely to show up in restaurants across America?

Share your predictions in the comments below ...