Menu shuffling aimed at flexitarians. Asian flavorings: togarashi, yuzukoshi, gochujang (you can look them up). More chicken (often upscaled), less beef. Fermented everything. Donuts getting bizarre upscaling (foie gras jelly donuts, hamburgers between two griddled donuts, kimchee donuts). Overused kimchee gets doneskee in 2013. Bar-made and small-batch tonics and quinine syrups. Lillet, Dubonnet, Chartreuse, Benedictine and other golden oldies. Craft bourbon, small-batch rye, local gins. Zip-code honeys. Spice trends: Torridly hot, smoked, warm and aromatic, fruity. Too much smoking going on. Too many tasting menus. Food halls. Weirder and weirder desserts. White strawberries. Green tomatoes. Geranium leaves. Hibiscus. Shiso. Charred octopus tentacles. A good year for hard cider. Lobster rolls (while wholesale prices are cheap). Charcuterie boards.
Baum+Whiteman International Food+ Restaurant Consultants creates high-profile restaurants around the world for hotels, restaurant companies, museums and other consumer destinations. Based in New York, their projects include the late Windows on the World and the magical Rainbow Room, Equinox in Singapore, and the world’s first food court.
You can read the entire article with the remainder of Michael’s prognostications by reading his article “Seventeen Hot Food & Beverage Trends for 2013”:
http://www.hospitalitynet.org/news/154000320/4058140.html
