Dining and Restaurants / Eating / Food and Cooking

U.S. FOOD TRENDS 2010: Restaurateurs’ predictions

FoodNavigator.com offers trend predictions for 2010 from restaurateurs and chefs.

– “Restaurateurs have to be more conscious than ever of the experience they’re delivering.” – Nancy Silverton, of Pizzeria Mozza and Osteria Mozza in Los Angeles

– “As the economy slowly improves, restaurants will be in greater demand due to their price/value equation. Restaurant prices are still reasonable when compared to other forms of entertainment,” he noted, saying that while prices for tickets to baseball and basketball games continue to rise, restaurant prices have remained consistent.” – Drew Nieporent, owner of Myriad Restaurant Group.

– “The dining public is more careful with how they spend, but they will continue to spend with a trusted friend, a restaurant that shows gratitude and consistency.” – Tony Mantuano, Spiaggia, Chicago

– “People like to know what they’re eating and where it’s from.  The farm-to-table way of food will be bigger than ever, and sustainable ingredients will be on everyone’s plate.” –  Steven Starr, Morimoto and Buddakan in Philadelphia and NYC, and other restaurants
This article originally appeared in the December 2009/January 2010 issue of JBF Notes, the James Beard Foundation member newsletter.


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