As a result of a decline in same-store sales and customer traffic levels, the National Restaurant Association's Restaurant Performance Index (RPI) posted a score of 99.9 in November, down 0.8 percent from October.
The Canadian foodservice market continues to grow. Here are five leading Canadian foodservice trends from Technomic.
Mobile food trucks represent one emerging trend that has the foodservice industry buzzing. You can count the University of California Santa Barbara among the members of the non-commercial segment that is willing to take a food truck for a spin. Late last year the university took delivery of a new food truck to help with the foodservice concessions at its soccer stadium.
In the main kitchen, which produces food for all three spaces, chef/owner Munther Massarweh teams up with pastry chef Debbie Coenen to deliver American comfort foods to the main restaurant and pub as well as house-cured meats and house-baked breads for the butcher shop and bakery. The retail portion also offers all-day organic coffee and pastries and a variety of take-out options including prepared entrees, steaks and pasta, sausage, rotisserie chicken and other specialty foods. The restaurant also plans to create a chef's garden to grow fresh herbs, fruits and vegetables for use in its dishes. An exhibition kitchen flowing into the dining room shows cooks at work, while poster-size food photography helps market the concept's housemade appeal.
|Seating||70–95 (inside), 12–20 (outside)||120–164, none outside typically|
|Staff||5–9 per shift||10–15 per shift|
|Construction||50–60 days||90–110 days|
|Hours of Op.||7 a.m. to 10 p.m. (varies by location)||24 hours daily|
NSF is collecting nominations for its 2011 Food Safety Leadership Awards which recognize excellence in food safety and encourage individuals to continually develop advancements that raise the level of foodservice food safety for the consuming public. Entries are due February 1, 2011.
Alcohol purchases are expected to increase 1.9 percent next year, reports Technomic.
Heading into 2011, the top three operational trends will be mobile food trucks and pop-up restaurants, restaurants with gardens, and social media marketing, according to a National Restaurant Association Survey of more than 1,500 professional chefs that are members of the American Culinary Federation. Key menu trends for 2011, according to the study, include local and hyper-local sourcing, healthy children's meals, sustainable seafood, and gluten-free cuisine.