 Restaurant consultant Andrew Freeman & Co. just released their 2011 Trend List: 18 up-and-coming ideas that restaurateurs should be watching. They predict that veggies will be big in restaurants next year, announcing that: Even meat-minded chefs are vegging out as flextarian goes mainstream. Meatless Mondays and vegetable based tasting menus are gaining traction as guests realize it’s not all about the meat on the plate. Many eateries nationwide have already realized that Meatless Mondays are great for business and a creative way to showcase their skills. Since celebrity chef Mario Batali began offering Meatless Monday options in his restaurants across the country, others have followed his lead. Meatless Monday dining suggestions are now popping up in Zagat, the Chicago Tribune, Organic Authority and Food & Wine. The trend has even gone international, with Canada’s Globe and Mail reporting on chefs who use meatless meals to highlight their culinary talents. The success of eateries like Dovetail, Nage, Maoz Vegetarian and Tender Greens shows that Meatless Monday is popular with chefs and customers alike.  Comments are closed.
|
Copyright Gratitude Gourmet (tm)
|
