What are the Top Industry Trends for 2011?

Wine and Hospitality Ezine

Top Trends for 2011

What, pray tell, does 2011 have in store for our industry? What trends will we see the end to, and what new ones will emerge? That is what is on my mind as this new year begins. To start, I thought I'd check out what other people were saying.

According to Andrew Freeman (founder of an SF based hotel & restaurant marketing firm), pies top the list of top trends - small, large, sweet, savory, pies of all types - in fact, pies are the new cupcakes. (full article here)

When the NRA asked 1,527 chefs for their 2011 top trends, tied at No. 1, with 86 percent of chefs identifying each of them as important trends, were locally sourced meats and seafood and locally grown produce. Sustainability came in as the third most important trend, the NRA reported. Nutrition and health were a focus of both Andrew Freeman and the Chefs, including children's nutrition (thanks Jamie Oliver!) and smaller plates. There's a belief that many consumers will choose healthful options over indulgent options more often, although comfort food is apparently not losing popularity either.

Many trends of course come as a response to the troubled economy, including creative use of spaces and multi-use spaces, Eataly in New York is an example. "We are going to see markets opening in the corners of restaurants," according to Andrew Freeman. Lisa Hemenway's Fresh concept, recently opened in Santa Rosa is an example of this concept taken even further, with many concepts under one roof, including a market, deli, bakery, espresso bar, full service restaurant, catering and more.

On the subject of the new trends emerging due to the economy, Rick Bakas's recent blog post included the suggestion that wineries cut costs in 2011 by using less oak. According to Bakas, "A brand-spanking new French oak barrel costs somewhere around $800-1200. A barrel can be used a few times before it becomes "neutral," or doesn’t impart oaky flavor. American oak is an option, but French oak is the preferred choice. Wineries order pallets of oak barrels each year. If a winery buys 500 new oak barrels at an average of $1000 per, that’s $500,000 in barrels." And he concludes, in his opinion, with less oak, they'll make better wine.

As far as the wine industry, one industry blogger's prediction was that the two top trends would be emerging markets and the continued focus on social media and mobile technology. VinTank endorses SCVNGR, the location based software that uses geo-social gaming to engage consumers. The gaming aspect is "sticky" keeping users engaged with competitions; and wineries, restaurants, and other businesses offering rewards for SCVNGR active consumers.

I believe technology in general will remain a focus, how to use it better - not only for promotion and social applications - but also to make business run more quickly and efficiently, in uses such as wine lists on iPads, tableside payment systems, Internet ordering, and discounting websites such as Groupon and now LikeList.

What trends are emerging in your area? What ones do you like and what ones are you not so crazy about? Let me know!

-Margie

This entry was posted on January 12th, 2011 at 08:48:09 pm and is filed under Restaurant Management, Hotel / Lodging, Social Media.

3 comments

Comment from: WHN admin [Member]

· http://www.wineandhospitalitynetwork.com/

Hi! Margie, as you know I am into a lot of different things, Now days, I am a published cartoonist you can view my latest cartoon or past cartoon on a website called "Hobo Pancakes" www.hobopancakes.com

I am also into marketing have you ever heard of NCiM? (New Concepts in Marketing). I am finding more and more that people like to be wined and dinned when it comes to presenting a new or even an old wine or drink or food item. I have been doing demonstrations and find that people really like the extra step to learn more about the products and taste before purchase. I have found that people buy in a fashion similar to the way sharks feed in a frenzy when one shark finds food the other want it too. Everyone that know me knows I hate to brag. I been able to do many product sell outs during my demonstrations one of my last I was able to do what they call a +8 which means beside the complete inventory on the shelf I sold an additional eight cases.

If you go into a store I do not care which store grocery or wine store, one sees rolls and rolls of lets say wine bottles for every kind of wine you can mention and more. The problem is simply that people do not have the time to try out a new wine or product. But I am finding that the wineries which create a eye catcher end cap with one of my new (PAB)-Product Audio Box gets people's attention it like a demonstration without a tour guide present. WalMart has found this very fact to be a big seller for some of their products they are including a video or photo slide show in addition really gets people to stop and look and listen and the bottom line buy. I am a small company I only have the Audio but if a client wants video and is willing to invest a little more I can do this too. Cost for technology varies, a simple PAB starts for around $75.00.

you send me what you want to say in the demo including any music and I record it and setup you PAB to activate it you simple press a button and at the end it automatically reset to play again when pressed again. It is battery powered and the batteries last depending on run time but may last 2-3 weeks. only need one AA battery and 2 AAA batteries the AAA batteries last for 90 days.

I can only think of one thing greater than being happy and that is to help another to be happy, too. ~Jim Thomson
Interactive games is where the fun is at! Book your Grand Opening, Birthday,Wedding, or Event Party Now! Low costs and Interactive.

John Pavon
http://www.robo-gobletgame.com/

01/13/11 @ 08:20

Comment from: WHN admin [Member]

· http://www.wineandhospitalitynetwork.com/

Hello Margie, My guess is that simple 5 -7 ingredient dishes will continue to be trendy in 2011. Hummus is an example. Additionally, family friendly and kid friendly fare should be expanded slightly.

I challenge chefs to add something to their kids menus that highlight the restaurant's theme. This will educate children how to go beyond chicken nuggets, cheeseburgers, hot dogs and mac 'n cheese.

Scott Horwitz

02/02/11 @ 11:42

Comment from: WHN admin [Member]

· http://www.wineandhospitalitynetwork.com/

Hey Margie,

To carry on with the Kiddo Friendly theme, without giving out to many confidential details, I can foresee in mid-2011 a very well known celebrity chef will be introducing a retail line of "gourmet kid fare" that is going to finally change the way we think about kid friendly, kid healthy, and more importantly kid approved food.

Stay tuned!
Mark
www.ChefMarkGarcia.com

02/02/11 @ 23:32

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What are the Top Industry Trends for 2011?

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