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Looking Ahead: What Will Be Top Trends in 2010?
 Though this article focuses on trends for restaurants, there are some trends that can be applied to other areas of foodservice as well.
- Buy locally - To many of your guests, it may be more important than organic
- Save money and build traffic with social networking - Come up with an effective social media strategy and see a huge return
- Understand the new guest profile - People are looking for value in every aspect of their lives - make sure you give it to them
- Make more money by taking care of the kids - When was the last time you revamped your kids menu? Many kids are becoming more flavor-savvy and your menu should reflect that
What are you focusing on for 2010? Post a message on our Facebook page or send us a message on Twitter and let us know what you think is going to be important in 2010. |
Use Existing Pantry Items to Create New Dishes or Spice Up Your Menu
Admit it: there have been a few items that you just couldn't resist buying when they were touted as the Next Big Thing. So, you used them for a little while, but now they're sitting in your pantry, collecting dust. Well, in the new economy, these dust collectors represent money lost. So, take an inventory of your pantry and see if there are any items hidden away in the back corner that you might be able to repurpose for a limited time special, or work into an existing dish on your menu. This article from Restaurants & Institutions takes a look at home some other chefs are doing just that. |
Continually Learning and Treating Staff Fairly Are Keys to Success in the Kitchen: A Conversation with Alice Hippe
 After working in hotels for the first two-thirds of her 22 years in the industry, Alice Hippe is glad she's made the switch to corporate services, spending the last five years working at the Pentagon and National Geographic before taking on her latest position as Executive Chef at the National Academy of Sciences last November.
"I will not go back to hotels," she said. "But, I will tell anybody coming into the industry to work at hotels because you learn so much."
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