We're not quite ready to trade our morning mug of coffee for a hot cup of bone broth, or our blueberry muffin for a gluten-free scone. But your customers might be.
The paleo diet has grown to become "one of the most influential dietary trends in the country, with as many as three million followers and a disproportionate cultural influence," reports Salon. And as many as one in five Americans include gluten-free foods in their diets, Gallup found.
Considering altering your menu so you can join the ranks of paleo restaurants or gluten-free restaurants? Here's a look at the dos and don'ts for restaurateurs.
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Topics:
Gluten-free,
Restaurant management,
Featured,
Menu,
Paleo
When Jessica and Josh Bufford opened Estilo in the suburbs of Richmond, Virginia, the most common question they heard from guests was, “Is this just fancy Mexican food?”
The restaurant opened in August 2013, and in January 2014 it won the “Best New Restaurant” award from Richmond Magazine. Now the mesa Latina is packed for lunch and dinner nearly every day of the week. Clearly the Buffords are doing more than a few things right, including riding the waves of two key trends—Latin American food and gluten-free kitchens—and managing the restaurant with the perfect balance of art and science.
Estilo's signature dish, Duck Confit Pozole (right).
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Topics:
Gluten-free,
Latin America,
Peru,
Restaurant management,
Brazil,
Featured,
Feature,
Food,
Restaurants
For some, it's a fad. For others, it's a necessity. Whatever the reason, eating gluten-free is big.
About 30 percent of American adults are trying to reduce or eliminate gluten from their diets, research firm NPD found in 2013. And they're searching for gluten-free items on restaurant menus, the same study found: the frequency of customers ordering gluten-free food had doubled since 2009. Offering a gluten-free menu in your restaurant can be a lucrative decision, but also challenging to execute.
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Topics:
Gluten-free,
Trends,
Vegan,
Feature,
Food,
Menu,
amaretto
Coffee Flour is newest and most inventive use of java to come along in at least a decade. A former director of technical services at Starbucks, Dan Belliveau saw the tremendous waste involved in coffee processing and invented a way to turn the coffee cherry pulp cast off in the harvesting process into a nutritious flour.
Coffee is the second most traded product in the world after petroleum, so the waste from discarded coffee cherry pulp causes both financial and environmental burdens for the countries that grow coffee, which tend to be among the world’s poorest.
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Topics:
Gluten-free,
Starbucks,
Coffee,
Inventions,
Featured,
Food
"Stay close to home, eat your veggies and then you may have ice cream." Sounds like Mom, right? Actually that’s a pithy summary of this year’s food trends, nearly all of which are focused on comfort, good health, and the possibility of enjoying both.
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Topics:
Gluten-free,
Trends,
Children's Menus,
Tea,
Ice cream,
Local sourcing,
Midwestern Food,
Healthy eating,
Ancient grains,
Food
