Food Business News - July 2, 2013 - 57
Food Service Outlook
in the restaurant crowd
Operators are focusing on ethnic flavors, spices and freshness to differentiate
ew and emerging restaurant concepts are
focusing
on
Mediterranean flavors, Asian spices,
authenticity and freshness as
drivers for growth. While the
restaurant category has suffered
through
some
challenging
economic times, the trends
indicate the category is slowly
recovering and transitioning
from value and toward products
and concepts with a premium
positioning, said several
speakers at Technomic, Inc.’s
Trends & Directions Conference,
held June 19 in Chicago.
Two speakers at the conference highlighted restaurant concepts that are achieving growth
and culinary trends that are appearing on more menus. Darren
Tristano, executive vice-president of Technomic, spoke about
emerging restaurant concepts
that are gaining traction.
“To meet the definition of a
‘hot concept’ it must have demonstrated growth, broad consumer appeal, strong unit economics, and be a contemporary
N
July 2, 2013
experience as well as have a
differentiated approach,” Mr.
Tristano said.
Three of the concepts reviewed by Mr. Tristano focused
on Mediterranean flavors. Two
fast-casual examples included
100 Montaditos, which is a
concept owned by the Restalia
Group in Spain, and the Little
Greek Restaurant chain, which
is owned by Happy Greek
Foods, Inc. 100 Montaditos’
menu features Spanish minisandwiches, imported bread,
and menu prices range between $1 for an “original Montadito” to $5 for tapas.
“100 Montaditos excels at
authenticity,” Mr. Tristano said.
“When you walk into one of
their restaurants you feel like
you are in Spain.”
The Little Greek Restaurant
chain is a fast-casual Mediterranean concept that serves
American-influenced,
neighborhood Greek food, said Mr.
Tristano. Items on the restaurant’s menu include a gyro platter, lamb skewers, dolmades,
which are grape leaves stuffed
with ground beef, rice, tomato
and herbs, and baked mousaka,
which is an oven-baked eggplant
with potatoes, ground beef and
covered with a béchamel sauce.
“They focus on fresh produce
and authentic ingredients,” Mr.
Tristano said.
In the full-service concept category, Mr. Tristano highlighted
the Carmel Cafe & Wine Bar,
which features a modern Mediterranean cuisine. Menu items
include grilled lamb and veal sliders, ceviche, and lamb lollipops.
Spicy Asian condiments is
a trending topic as operators
seek to use condiments as a
cost effective way to add value
100 Montaditos’ menu features Spanish mini-sandwiches and imported
bread.
FOODBUSINESS NEWS
®
57
Food Business News - July 2, 2013
Table of Contents for the Digital Edition of Food Business News - July 2, 2013
Food Business News - July 2, 2013
School snacks to get a makeover
Gluten-free, high-protein highlight General Mills’ 2014 new product plans
On the cusp of a healthy beverage boom
Table of Contents
Web Contents
Editorial - Implications of campaign to reduce waste
Nestle investing in new product technology center
Fast food’s new twisted trend
Saputo suing Kraft over ‘Toppers’ trademark
Bob Evans ‘adding new doors’ as part of growth strategy
Delving into the details of food waste
United Kingdom gives green light to nutrition labeling system
Muller Quaker Dairy opens New York yogurt facility
Taco Bell to test high-protein menu
Kraft Foods streamlining business structure
TreeHouse to acquire Cains Foods for $35 million
Nestle chief of technology to retire
Inventure finalizes berry processing acquisition
The changing face of convenience stores
Coconut water gets a refresh
General Mills aims to reverse U.S. yogurt sales decline
Frito-Lay expanding efforts to make fleet more fuel-efficient
Starbucks’ food, tea strategy taking shape
Shareholder seeks better deal for Smithfield
Burger King continues expanding home delivery service
Sobeys to acquire Safeway’s Canadian business for $5.7 billion
Washington - U.S.D.A. approves ‘non-bioengineered’ label
Reid calls on House to consider Senate farm bill
Market Insight - U.S.D.A.'s sugar reduction strategy draws mixed reviews
Health and Wellness - Understanding baby boomers
Food Service Outlook - Standing out in the restaurant crowd
Company Profile - Wal-Mart: Food takes center stage
Consumer struggles play to Wal-Mart’s strong suit
Trends - Look what's popping
Ingredient Innovations - Colors trends twist to natural
I.F.T. expo to feature swirled yogurt, ‘creation station'
New Food Products
Ingredient Market Trends - Open outcry trading in Kansas City draws to close
Ingredient Markets
Supplier Innovations and News
Classifieds
Marketplace
Ad Index
Food Business in the News
Food Business News - July 2, 2013 - On the cusp of a healthy beverage boom
Food Business News - July 2, 2013 - 2
Food Business News - July 2, 2013 - 3
Food Business News - July 2, 2013 - Table of Contents
Food Business News - July 2, 2013 - 5
Food Business News - July 2, 2013 - Web Contents
Food Business News - July 2, 2013 - 7
Food Business News - July 2, 2013 - 8
Food Business News - July 2, 2013 - Editorial - Implications of campaign to reduce waste
Food Business News - July 2, 2013 - Saputo suing Kraft over ‘Toppers’ trademark
Food Business News - July 2, 2013 - 11
Food Business News - July 2, 2013 - Delving into the details of food waste
Food Business News - July 2, 2013 - 13
Food Business News - July 2, 2013 - Muller Quaker Dairy opens New York yogurt facility
Food Business News - July 2, 2013 - 15
Food Business News - July 2, 2013 - Taco Bell to test high-protein menu
Food Business News - July 2, 2013 - 17
Food Business News - July 2, 2013 - TreeHouse to acquire Cains Foods for $35 million
Food Business News - July 2, 2013 - Inventure finalizes berry processing acquisition
Food Business News - July 2, 2013 - The changing face of convenience stores
Food Business News - July 2, 2013 - 21
Food Business News - July 2, 2013 - Coconut water gets a refresh
Food Business News - July 2, 2013 - 23
Food Business News - July 2, 2013 - 24
Food Business News - July 2, 2013 - 25
Food Business News - July 2, 2013 - General Mills aims to reverse U.S. yogurt sales decline
Food Business News - July 2, 2013 - 27
Food Business News - July 2, 2013 - 28
Food Business News - July 2, 2013 - 29
Food Business News - July 2, 2013 - 30
Food Business News - July 2, 2013 - 31
Food Business News - July 2, 2013 - Frito-Lay expanding efforts to make fleet more fuel-efficient
Food Business News - July 2, 2013 - 33
Food Business News - July 2, 2013 - Starbucks’ food, tea strategy taking shape
Food Business News - July 2, 2013 - 35
Food Business News - July 2, 2013 - 36
Food Business News - July 2, 2013 - 37
Food Business News - July 2, 2013 - Shareholder seeks better deal for Smithfield
Food Business News - July 2, 2013 - 39
Food Business News - July 2, 2013 - Burger King continues expanding home delivery service
Food Business News - July 2, 2013 - 41
Food Business News - July 2, 2013 - Sobeys to acquire Safeway’s Canadian business for $5.7 billion
Food Business News - July 2, 2013 - 43
Food Business News - July 2, 2013 - Washington - U.S.D.A. approves ‘non-bioengineered’ label
Food Business News - July 2, 2013 - 45
Food Business News - July 2, 2013 - Reid calls on House to consider Senate farm bill
Food Business News - July 2, 2013 - 47
Food Business News - July 2, 2013 - Market Insight - U.S.D.A.'s sugar reduction strategy draws mixed reviews
Food Business News - July 2, 2013 - 49
Food Business News - July 2, 2013 - 50
Food Business News - July 2, 2013 - 51
Food Business News - July 2, 2013 - 52
Food Business News - July 2, 2013 - Health and Wellness - Understanding baby boomers
Food Business News - July 2, 2013 - 54
Food Business News - July 2, 2013 - 55
Food Business News - July 2, 2013 - 56
Food Business News - July 2, 2013 - Food Service Outlook - Standing out in the restaurant crowd
Food Business News - July 2, 2013 - 58
Food Business News - July 2, 2013 - 59
Food Business News - July 2, 2013 - 60
Food Business News - July 2, 2013 - Company Profile - Wal-Mart: Food takes center stage
Food Business News - July 2, 2013 - Consumer struggles play to Wal-Mart’s strong suit
Food Business News - July 2, 2013 - 63
Food Business News - July 2, 2013 - 64
Food Business News - July 2, 2013 - 65
Food Business News - July 2, 2013 - Trends - Look what's popping
Food Business News - July 2, 2013 - 67
Food Business News - July 2, 2013 - Ingredient Innovations - Colors trends twist to natural
Food Business News - July 2, 2013 - 69
Food Business News - July 2, 2013 - I.F.T. expo to feature swirled yogurt, ‘creation station'
Food Business News - July 2, 2013 - 71
Food Business News - July 2, 2013 - 72
Food Business News - July 2, 2013 - 73
Food Business News - July 2, 2013 - 74
Food Business News - July 2, 2013 - 75
Food Business News - July 2, 2013 - 76
Food Business News - July 2, 2013 - 77
Food Business News - July 2, 2013 - 78
Food Business News - July 2, 2013 - 79
Food Business News - July 2, 2013 - 80
Food Business News - July 2, 2013 - 81
Food Business News - July 2, 2013 - New Food Products
Food Business News - July 2, 2013 - 83
Food Business News - July 2, 2013 - 84
Food Business News - July 2, 2013 - 85
Food Business News - July 2, 2013 - 86
Food Business News - July 2, 2013 - Ingredient Market Trends - Open outcry trading in Kansas City draws to close
Food Business News - July 2, 2013 - Ingredient Markets
Food Business News - July 2, 2013 - 89
Food Business News - July 2, 2013 - 90
Food Business News - July 2, 2013 - 91
Food Business News - July 2, 2013 - 92
Food Business News - July 2, 2013 - 93
Food Business News - July 2, 2013 - 94
Food Business News - July 2, 2013 - 95
Food Business News - July 2, 2013 - 96
Food Business News - July 2, 2013 - 97
Food Business News - July 2, 2013 - Supplier Innovations and News
Food Business News - July 2, 2013 - 99
Food Business News - July 2, 2013 - 100
Food Business News - July 2, 2013 - Classifieds
Food Business News - July 2, 2013 - 102
Food Business News - July 2, 2013 - Marketplace
Food Business News - July 2, 2013 - 104
Food Business News - July 2, 2013 - Ad Index
Food Business News - July 2, 2013 - Food Business in the News
Food Business News - July 2, 2013 - 107
Food Business News - July 2, 2013 - 108
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