ARCADE DESIGN A r c h i t e c t s - D e s i g n / B u i l d
C O R P O R A T I O N 1681 GREEN OAK CIRCLE - LAWRENCEVILLE, GA 30043
J O S E F . J I M E N E Z OFF. 770.338.9938 FAX. 770.338.1264 CEL. 770.527.1429
C O R P O R A T I O N 1681 GREEN OAK CIRCLE - LAWRENCEVILLE, GA 30043
J O S E F . J I M E N E Z OFF. 770.338.9938 FAX. 770.338.1264 CEL. 770.527.1429
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RESTAURANTS
SERVICES:
- ARCHITECTURAL DESIGN
- DESIGN / BUILD
- PROJECT MANAGEMENT
- INTERIOR DESIGN
- SPACE PLANNING
PROJECTS:
- NEW RESTAURANTS.
- RENOVATIONS.
- ADDITIONS.
- PATIO ENCLOSURES.
- INTERIOR DESIGN.
2008 RESTAURANTS INDUSTRY TRENDS:
PUBLISHED BY THE NATIONAL RESTAURANT ASSOCIATION
Research released today by the National Restaurant Association shows that Americans today are hungry for new experiences, easy-access solutions and variety, and this will be reflected in restaurants services and on menus in the coming year. The nation's 945.000 restaurants will provide diners a wider variety that ever of menu choices and flavors, technology solutions, and takeout and delivery options to fit into their lifestyle, according to the Association's 2008 Restaurant Industry Forecast.
"Dining out is not reserved for special occasions anymore, but plays an essential role in how we live our lives every day," said Dawn Sweeney, President and CEO of the Association. "Consumers want help to fit quality meals into their busy schedules, and require a lot of variety when doing so. They expect restaurants to make available a variety of healthful options and exiting flavors on menus, and they want to place their orders quickly and easily whether dining in the restaurant, enjoying at home, or eating-on-the-go. In addition, restaurant-goers want to be in control of their experiences -- from customizing menu items to fit their preferred tastes and diets, to using self-activated ordering and payment systems -- to get the most out of each restaurant occasion."
Food & Beverages Trends:
American costumers are more sophisticated and adventurous than ever, seeking out new and exotic flavors on menus. Restaurants are the most common point of trial of new food and drinks and seven out of 10 people say restaurants provide flavors and taste sensations that can't be easily duplicated at home, and it is no surprise that the hottest menu trends are influenced by this.
When it comes to beverage trends, specialty alcohol is trendy -- both as an ingredient in cooking and on the dink menu. Craft beer, energy-drink cocktails, martinis/flavored martinis, mojitos, artisan liquors, organic wine and specialty beer are all among the top 20 hot items in the chef survey. Among non-alcohol beverages, lavored/enhanced water leads over expresso/specialty coffee.
In quickservice restaurants, wraps/pitas/tortillas are at the top of the list of foods gaining popularity, and entree salads, chicken sandwiches and breakfast sandwiches also are on the rise.
Consumer Trends:
Eating Healthy: With increase consumer emphasis on health, restaurants are responding to trends with nutritious options and variety in portion sizes.
Going Green: Another larger societal trend is becoming a factor in restaurants as well -going green.- So far, the majority of environmental efforts in restaurant are taking place in the kitchen through water -and energy-saving equipments, but these efforts are also moving into othe areas with low-energy light-bulbs, supplies and packing made recycled or alternative materials, and waterless urinals.
Food To Go: From curbside to cyberspace, operators are also delivering more choice to their customers when it comes to takeout, curbside pickup, drive thru, catering and delivery options, and guests welcome these options.
When it comes to beverage trends, specialty alcohol is trendy -- both as an ingredient in cooking and on the dink menu. Craft beer, energy-drink cocktails, martinis/flavored martinis, mojitos, artisan liquors, organic wine and specialty beer are all among the top 20 hot items in the chef survey. Among non-alcohol beverages, lavored/enhanced water leads over expresso/specialty coffee.
In quickservice restaurants, wraps/pitas/tortillas are at the top of the list of foods gaining popularity, and entree salads, chicken sandwiches and breakfast sandwiches also are on the rise.
Consumer Trends:
Eating Healthy: With increase consumer emphasis on health, restaurants are responding to trends with nutritious options and variety in portion sizes.
Going Green: Another larger societal trend is becoming a factor in restaurants as well -going green.- So far, the majority of environmental efforts in restaurant are taking place in the kitchen through water -and energy-saving equipments, but these efforts are also moving into othe areas with low-energy light-bulbs, supplies and packing made recycled or alternative materials, and waterless urinals.
Food To Go: From curbside to cyberspace, operators are also delivering more choice to their customers when it comes to takeout, curbside pickup, drive thru, catering and delivery options, and guests welcome these options.
