Do food critics have to be familiar with current trends in the restaurant industry?

Tough economic times have changed what is served for dinner, and not just at the family table. Washington Post food critic Tom Sietsema says that even the best restaurants serve comfort food. Talk to presenter Michel Martin about this and other trends in autumn gastronomy. Now is the time to open the pages of the Washington Post magazine.

That's something we do almost every week to get interesting stories about the way we live now. The Post's fall food guide goes on sale this week and that means that food critic Tom Sietsema has been traveling all over the city, eating and drinking wildly, trying to narrow down his list of favorite restaurants. So, Tom Sietsema, thank you for your sacrifice. Tom Sietsema, thank you so much for joining us once again.

The restaurant industry is in a state of constant change this year. Factors such as a shortage of the supply chain and the lack of staff are causing disruptions in the systems that many restaurants have established for years. However, these changes aren't all bad. In fact, many restaurant customers are learning that the new normal of their favorite restaurants is a major improvement compared to what they had a couple of years ago.

A trend that is becoming increasingly popular in restaurants is to focus on fewer options on the menu. Since the pandemic, restaurants have reduced those menus to smaller ones that are easier to prepare. Google My Business and Yelp are just the beginning of what can help or hurt a restaurant's reputation. So are there certain types of food trends and styles, genres, or cuisines that you think other people across the country are going to experience, or maybe they're already experiencing? Restaurants that offer delivery or takeout services should remember to update those menus when the offerings change.

If a company allows customers to come in, order food and eat on site, it is likely to be part of the restaurant industry. Professional food critics aren't the only deciding factor for new restaurants and whether they're going to succeed or not. If you're looking to stay ahead of the curve in the restaurant industry, you should know what trends are on the horizon. Opening a new restaurant requires you to obtain the necessary local, federal and state permits and licenses.

From macaroni and cheese to chicken pie, there are plenty of comforting food options that can be adapted to any menu. Operators tended to leave sustainability in the background, as they faced supply and labor challenges, food costs and recovery from the pandemic. This trend of reducing menus is expected to continue long after the pandemic is a distant memory, as restaurants will become better known for the dishes they prepare best. From exclusive interviews to the latest product news, trends, associations and events, Total Food Service covers every aspect of the national foodservice industry.

Compare your total cost with the capital you currently have and determine how much additional funding you'll need. While the two terms are often interchangeable, the food service industry and the restaurant industry differ quite a bit.

Lammy Heijden
Lammy Heijden

Lifelong travel fanatic. Award-winning web geek. Evil travel fan. Proud music specialist. Subtly charming tea specialist.

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