Trends & Tidbits August 2009

FE&S fills you in on the hottest tabletop trends, plus a look at cool new concepts and more.

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Finger Bowls

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finger bowl
Large, heavy and/or hot plates can be difficult to handle—even for the most experienced cooks, food runners and servers. These bowls have indentations for perfect finger placement, so staff can get really get a grip.
Wolf one
Concept Close-up: Five Sixty by Wolfgang Puck

 

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Located 560 feet above ground atop Dallas' landmark Reunion Tower, Wolfgang Puck's new fine-dining concept is a circular, rotating restaurant with floor-to-ceiling windows that provide a 360-degree view. Five Sixty by Wolfgang Puck seats 150 in its dining room, more at tables along the windows, and one of the restaurant's two bars, a contemporary, illuminated-glass structure, revolves amid lounge seating where guests can enjoy drinks and appetizers. EDG Interior Architecture + Design softened the metal-and-glass detailing with gray, ivory and silver hues and wood elements for an environment that's both sophisticated and inviting.

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The Taste of Authenticity

The more sophisticated palates of today's consumers creates an opportunity for foodservice operators to diversify their menus. Following are the top ten cuisines consumers would like to see more of:

Top Ten Cuisines
Mexican

44%

Chinese 39%
BBQ 38%
Southern 30%
Japanese 27%
Greek 23%
Spanish 23%
Thai 22%
Mediterranean 21%
Caribbean 19%

24

The percent of customers who say their dining-away-from-home spending will not change in the near term regardless of the economy. (Source: Technomic Consumer Survey, May 2009)

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