New Restaurant Trends in 2010

Online, January 16, 2010 (Newswire.com) - 1. Branded Mobile Food Trucks - Over the past few years, mobile food trucks have exterminated their "roach coach" moniker and moved into high-quality burgers, baked goods, and specialty cuisine.

2. Humble Is Hot - Bargains are in. To this end, we will see a premium placed on high-quality, seasonal ingredients that offer value. In 2010's anti-decadence environment, emphasis will be on simple food, for the people, by the people. Yes, the economy will continue to dictate our cooking and shopping decisions. But we now know this can be beneficial.

3. Single Estate - From chocolate to wine, single sources will be all the rage. This time around, however, the draw is to support the small farm, the family-owned chocolatier. In our (justifiably) suspicious minds, one source means "simple," "superior quality," and "something I can trust."

4. Homespun - In terms of food styles, the consumer will shift interest to more rustic, organic, free-range fare. Buzzwords like "heirloom," will accelerate in popularity, as the consumer embraces (natural) comfort foods and more "homey"-i.e. honest-types of cuisine. (Martha Stewart's homemade macaroni and cheese was a well-received addition to many a holiday menu this season.)

5. Eating in - Consumers have rediscovered dining in...in a big way. While on the surface not positive news for restaurants, there is a message in this movement for restaurateurs: Create the atmosphere that is causing people to stay home-honest food at an honest price with genuine homespun hospitality-and the consumer will respond favorably.

6. The Underground Restaurant Movement - Look for more restaurateurs to set up shop in unlicensed premises like warehouses, apartments, or even urban garages. Once again, expect social media to play a part.

7. Compost. The compost pile is the new flower garden - And "growing your own" now refers to vegetables.

8. Culinary Ethnicity - Heightened interest in culinary ethnicity continues, with new trends including Mediterranean, Peruvian, Costa Rican, Moroccan, and (more) Indian cuisine.

9. Noodle Bars - Kiss carb-free goodbye, as hip Ramen bars spring up around the country. Possibly the most notable concept in this arena is Wagamama, the modern Japanese chain that originated in London 15 years ago and has secured an international presence.

10. Ginger - Ginger is the new mint, and Mojitos are totally 2009. Expect an influx of ginger beers and cocktails (like the Ginger Rogers, Gin Gin Mule, and Ginger Smash), already popular at places like The Violet Hour in Chicago, Clock Bar in San Francisco, and Matsugen in New York. Ginger makes for a very healthy ingredient, with proven medicinal advantages. And today's health-conscious consumer is asking for another.

Robert Ancill is CEO and managing partner at The Next Idea. His career spans over 24 years in the restaurant, retail, and leisure industries, with a specialization in international restaurant concept and brand development. Throughout his career, Robert has managed over 220 restaurant/cafe openings and the launch of 22 new concepts in the U.K., Europe, the Middle East, China, India, and the U.S.