Are you a “die hard foodie” who aspires to cook, or a well trained culinary arts graduate who desires to open your own restaurant or small chef eatery? Do you already own your own restaurant and are looking to keep pace with what’s trending in the food industry? If so, this may be the right moment to act on your dreams or make some well needed changes.
In 2010 the restaurant industry expects to serve over 130 million patrons who will generate economic activity that will exceed $1.5 trillion dollars. If you have a burning desire is to get your own piece of that rock and make your mark in the restaurant and hospitality business consider what’s hot in 2010 in the culinary world as viewed through the eyes of the members of the American Culinary Federation.
The American Culinary Federation is composed of 1800 professional chefs who participated in the National Restaurant Association’s “Chef Survey: What’s Hot In 2010.” Predicting culinary trends and what’s “hot” in 2010, the top 2010 “hot” chef response winners are:
1). Locally grown produce
2). Locally sourced meats and seafood
4.) Bite-size/mini desserts
5.) Locally produced wine and beer
6.) Nutritionally balanced children dishes
7.) Half-portions/smaller portions for a smaller price
8.) Farm/estate-branded ingredients
9.) Gluten-free/food allergy conscious
Did you take note that “locally produced wine” made the list of top 10 “hot trends”? Thus when you’re ready to turn your restaurant dream into a reality and begin organizing and planning your initial organizational form, franchise, business name, menu plans, and formal business plans you’ll want to be sure to include wines produced locally by Pennsylvania wineries.
As one who provides legal representation to Pennsylvania’s winery/vineyard owners, wine, restaurant and food based business owners, I believe there’s nothing that the public appreciates more than a well prepared meal with a great Pennsylvania wine!
Now go forth foodie and get your food and wine business on!