Legacy
High-end restaurants have been trend setting or so they told us for years. However new research from Culinary Visions
edifies our position non-traditional locations are driving change. Consumers driven in large part by The 65 Inch
HDTV Syndrome are migrating food channels seeking new meal component options.
Sharon Olson,
executive director of Culinary Visions research panel that conducted the study
of 300 customers nationally including dozens of food experts four three key findings:
Street Markets of Asia are having an
influence American food trends
Consumers want to be able to pronounce
the ingredients in their food
Food trucks aren't news anymore: Chefs
are taking their wares to oddball locations
Authenticity
equals food integrity. Consumers are
showing a favor for locally produced foods, local and exotic veggies,
street-vendor food and home-preserved foods. What does that mean for national
chains decentralization.
The
2013 Culinary Visions research panel director Sharon Olson put it this way:
-- Street markets rule. Say goodbye to the
notion of fine-dining trends eventually trickling down to the rest of us. In
2013, it will increasingly be trickle-up. "All of the inspiration will
come from street markets," …Much is coming from street markets of Asia,
for example, which recently influenced Chipotle to open the Asian-themed
ShopHouse chain. "It's a reverse thinking on the way companies look at
identifying food trends," she says….
"Pure" food sells. Consumers want the
food that they buy demystified. They want to be able to pronounce the names of
all the product ingredients. And they want to know where it comes from —
ideally, locally, says Olson. "Nothing sells like pure and simple,"
….
Kids get coddled. Forget the crayons, toys and prizes.
In 2013, the way to appeal to both parents and kids will be to offer healthier
but affordable food options; pay attention to food allergies, and train staff
to be extra kid-friendly,…
Pop-up eateries emerge. Chefs increasingly
will take their cooking talents to oddball locations in 2013 from kiosks to
empty storefronts to farmers' fields, predicts Olson. "Food trucks aren't
news anymore," says Olson, "so these are new ways of delivering the
dining experience."…
Canning gets cool. As the locally grown push grows, so
will the notion of canning, curing and cutting in-house. Pickling, in
particular, is emerging as a hip way to add a personal touch,…
Veggies rock. From hyper-local veggies to those
imported from exotic foreign lands, the vegetable will move to the center of
many plates in 2013. Fresh veggies will show up in more school lunches and in
more gourmet retail shops, says Olson. "Veggies have become chic."
These
may seem “odd-ball” locations to some of you but non-traditional locations are
a driving force in the successful growth the grocerant niche. Here are some we
have spoken about Fresh food Markets, C-stores, Produce Stands and even Liquor
Stores are now selling fresh prepared ready-2-eat and heat-N-eat food.
Steven Johnson is Grocerant Guru at Tacoma, WA based Foodservice Solutions,
with extensive experience as a multi-unit operator, consultant and
brand/product positioning. Since 1991 Foodservice Solutions® of Tacoma, WA has
been the global leader in the Grocerant niche for more on Steven A. Johnson and
Foodservice Solutions® visit The Grocerant on LinkedIn or @Grocerant on
Twitter
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