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[ClareSeattle]

Hi there!
I'm new to the forum. I'm an MBA student doing some market research on restaurant business, while at the same time considering my own restaurant idea (fusion, vegetarian, etc).

I wonder if restaurateurs here can help me with my research project by answering a few questions: e.g. what do you predict to be the food trends in the coming years, what changes are you introducing to your menus, also, whether the current tough economy affects your businesses some insightful feedback from restaurant veterans for a restauranteur wanna-be

If you could take this survey at
Survey is here
I'd really appreciate it. The survey is anonymous, and you can see what other folks say as well. Thanks!

Please let me know if it is not appropriate to post survey here, I'll take it down, thanks!

[dynamikspace]

I am a restaurant brand strategist and designer in Seattle.. I have some input based on my clients and what I hear. The casual dining market seems to be strong locally. Asian and Italian cuisine seem to be strong now and are predicted to stay strong.

[Jack]

I have been in the restaurant business since 1982 and have been a consultant since 1987. I have seen many changes in the past 28 years. The trend I see happening in the future is a new market segment; “Fresh Fast Casual”. In the middle 1980’s when Wolfgang Puck started his fusion cuisine, the road to great restaurants took some wild curves. In 1991 I designed a restaurant concept called “Fasta Pasta” it was the Italian forerunner to today’s Salsarita’s, Costa Vitas’ and Moe’s fresh Mexican concepts. In an era when everything was coming in premade, we made it fresh from our pasta’s to our sauces. That is where I see the future in the restaurant industry going is freshly made ethnic cuisines. And with the big push with “green” natural, organic fruits, meats, and vegetables, as well a purchasing from local farmers markets, or local farms. I think that gone are the days of gas ripened fruits and vegetables from big supply houses. Look at Sam’s club and Costco and the amount of organic foods they are now carrying.

To keep more money in house, inventories will go down and we will see more controls come on spending, production and costs of goods. Guests will pay a higher price for food if the perceived value is justified, and they enjoyed their dining experience. This includes ambiance, and service.

If anyone has any further questions or would like to carry on this conversation further, please feel free to contact me at newerafoodbeverage@gmail.com.