Hospitality Marketing: Are you taking advantage of the hottest dining trends for 2011?

Sustainability, locally sourced foods and children’s nutrition top the list of emerging trends in 2011.

We’re hearing a lot about the rapid pace of change with technology and the internet these days.

But if you’re a leisure marketing specialist competing in the hospitality industry, you’re also seeing culinary trends evolve at an unprecedented pace.

Recently, NRA asked 1,527 chefs from the American Culinary Federation to name the top trends in culinary science in the coming year.

Chefs see local, sustainable, nutritionally balanced foods sharing the spotlight.

Other interesting themes you can expect to see at the nearly one million American restaurants include gluten-free and allergy-free foods, offering smaller portions for lower prices and ethnic-inspired breakfast items.

The Top 20 Culinary Trends for 2011:

  1. Locally sourced meats and seafood
  2. Locally grown produce
  3. Sustainability
  4. Nutritionally balanced children’s dishes
  5. “Hyper local,” such as restaurants with their own gardens and chefs who do their own butchering.
  6. Children’s nutrition
  7. Sustainable seafood
  8. Gluten-free food and being food allergy conscious
  9. Simplicity/back to basics
  10. Farm/estate-branded ingredients
  11. Micro-distilled/artisan liquor
  12. Locally produced wine and beer
  13. Smaller portions for smaller prices
  14. Organic produce
  15. Nutrition/health
  16. “Culinary” cocktails, for example ones that have savory or fresh ingredients
  17. Newly fabricated cuts of meat such as the pork flat iron and the beef petit tender
  18. Fruit and vegetables as children’s side items
  19. Ethnic-inspired breakfast items, such as Asian-flavored syrups, chorizo scrambled eggs and coconut milk pancakes
  20. Artisan cheeses

Survey respondents offered their top 3 strategies for prospering during difficult economic times:

  1. Simplifying menus to save on labor and food costs
  2. Offering value specials
  3. Increasing marketing efforts

American chefs also predicted the 3 hottest operational trends for 2011:

  1. Mobile food trucks and pop up restaurants
  2. Restaurants with gardens
  3. Social media marketing

When asked how restaurants could better promote nutrition, respondents offered these suggestions:

  • 21% recommended creating diet conscious menu items
  • 19% recommended more fresh produce options
  • 17% advocated getting more involved in school nutrition and children’s education

What kinds of new requests are you getting from your dining guests? What changes are you making to keep up with these trends? Tell us about your experience.

You can read more about the survey here.


One Response to Hospitality Marketing: Are you taking advantage of the hottest dining trends for 2011?

  1. […] This post was mentioned on Twitter by CCT Advertising, CCT Advertising. CCT Advertising said: Chef Survey: Diners will care more about what's on their plate in 2011.: […]

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