Andrew Freeman & Co. has released their list of predicted trends for hotels, spas and restaurants in 2012. Maybe they'll become or strengthen trends, such as that of local F&B as elucidated in the One+ November tablet edition exclusive (get the Android and iPad apps here--they're free!)
Either way, the hospitality company has served up an appetizing, if sometimes odd, mix of F&B trends. Here are five entries that caught my stomach's eye.
Grilled cheese the new hamburger? We think so. Restaurants devote special evenings or entire menus to this childhood favorite loved by kids of all ages. From fast-casual to high end, expect more restaurants to develop their own signature sandwiches. Example: Ham and Cheese Grilled Sandwich at Melt (San Francisco)
Move over carrot cake, cutting-edge pastry chefs are turning vegetables into sweet finales. Example: Goat Cheese with Celery, Fig Agrodolce and Celery Sorbetto at Del Posto (New York)
Indian street foods will gain popularity as fans flock to food trucks, pop-ups and quick-service restaurants selling fast, fresh, spicy Indian fare. Look for Kati Rolls, Puri with sauces and condiments, or “Pav” sandwiches with spiced vegetables. Example: Aloo Tikka Chaat-Potato Cakes from Bombay Bowl (Denver)
Breakfast is the new dinner. Everyone loves brunch and breakfast foods. Restaurants are re-interpreting breakfast for lunch, dinner and late night menus. Waffle sandwiches, savory turnovers, eggs in any manner of ways, pigs in a blanket, hollandaise topped sandwiches and French toast or bread pudding served either sweet or savory. Example: Bruxie Gourmet Waffle Sandwiches (Orange, California)
Specialty chili peppers are heating things up. Middle Eastern Aleppo Pepper, African Piri Piri or the incendiary Indian Ghost Pepper (see image) is spicing up menus near and far. Example: Indian Ghost Pepper Sauce on Naan at New Delhi (San Francisco)