{"id":517,"date":"2016-06-09T03:30:25","date_gmt":"2016-06-09T03:30:25","guid":{"rendered":"http:\/\/culinaryvisions.org\/trends\/?p=517"},"modified":"2019-02-03T15:58:52","modified_gmt":"2019-02-03T15:58:52","slug":"conference-beat-national-restaurant-show-chicago-may-2016","status":"publish","type":"post","link":"https:\/\/culinaryvisions.org\/trends\/conference-beat-national-restaurant-show-chicago-may-2016\/","title":{"rendered":"Conference Beat\u2122 \u2013 National Restaurant Show: Chicago, May 2016"},"content":{"rendered":"

\"NRA<\/a><\/p>\n

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The National Restaurant Association (NRA) annual International Foodservice Marketplace<\/em> is an annual event where 2,000+ companies showcase their work to more than 63,000 chefs, buyers, designers and operators.\u00a0This year\u2019s show was a great place to see enduring trends.<\/p>\n

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Industry Highlights<\/strong><\/h3>\n

The foodservice industry is poised to grow 3.2% in 2016, according to the NRA Economic Forecast.\u00a0Retail platforms and hospital\/nursing foodservices can expect to see the highest growth in 2016 at 5.8% and 5.2% respectively.<\/p>\n

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Customer Insight<\/strong><\/h3>\n

Consumer demand for a constant flow\u00a0of new menu items is shortening product lifecycles and making limited time offers (LTOs) a successful strategy for many operators. Increasing the pressure on operators, a recent Culinary Visions<\/strong>\u00ae<\/sup><\/strong> Panel <\/strong>survey of chain restaurant executives reveals that the time it takes to introduce a new menu item\u00a0has increased, according to\u00a054% of respondents.<\/p>\n

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Trend Spotting<\/strong><\/h3>\n

Urban Design Trends<\/strong>: Reclaimed woods and warm earth tones reinforce the trend towards rustic, farm-to-table concepts. Tableware and accessories that complement the trend are more imaginative and widely available.<\/p>\n

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Sensible Strategies<\/strong>: As consumer trends shift toward health-conscious and sustainable eating, integrating a clean and nutritious menu strategy has become a priority for operators.<\/p>\n

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Cooking Elements in Demand<\/strong>: Combination cooking technologies enable chefs to cook a\u00a0full menu of items with outstanding results.<\/span><\/p>\n

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Fast Casual Success<\/strong>: Refined fast casual has really taken off. The combination of visual appeal, customization, premium products and chef-driven recipes are factors in its success.<\/p>\n

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Balancing Act<\/strong>: Mintel reports that consumers look for healthy and indulgent options, and many consumers want their meals in\u00a0different sizes.<\/span><\/p>\n

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Mindful Choices<\/strong><\/h3>\n

Operators are scrutinizing front and back of house choices with an eye toward the environment. Energy efficient kitchen equipment and eco-friendly tableware, made from palm leaves or bamboo, offer an alternative to standard paper plates and take out containers at restaurants.<\/p>\n

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Implications for Operators<\/strong><\/h3>\n

Technology Disruptions<\/strong>: New systems enable visual customization of food, making online ordering and delivery faster. This is driving\u00a0off-premise satisfaction.<\/p>\n

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Elevated Authenticity<\/strong>: Today\u2019s design-savvy,\u00a0self-labeled \u201cfoodies\u201d have educated taste buds but don\u2019t want to compromise authenticity.<\/span><\/p>\n

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Clean Menus<\/strong>: Cleaning up current products, introducing new balanced options and addressing consumer demands will lead to a successful menu.<\/p>\n

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Taste Talk Tweet<\/h3>\n