Subscribe to our email list
The Secret Ingredient for Staying Popular & Profitable | FoodPower is a restaurant consulting firm that coaches industry leaders to leverage strengths, create concepts, refine menus & identify opportunities to increase revenue & capatalize on the changes in today's dining out patterns.

FIVE RESTAURANT TRENDS I LOVE FOR 2012
 
#1.  MY FAVORITE:  RISE OF THE INDIES!
 
Here I am talking shop with the three young restaurateurs behind the new Haven Gastropub +Brewery in Old Pasadena. I love these types of independent restaurants where innovation is born and bred.
 
By supporting your favorite local eateries and watering holes, and seeking them out when you travel, you are helping the local community and economy.  While our economy remains challenging, chains seem to emerge victorious because of their financial power and deep discounting potential, but it's the indie restaurants that are the lifeblood of our communities. They donate food and time to charities, provide local employment (restaurants employ nearly 1 in 10 people and could add another 1.3 million jobs to our economy over the next decade). They're our home away from home - the places we gather together with friends and family.
 
(L-R) Me--Phyllis Ann Marshall, Managing Partner/Beverage Director Wil Dee,
Partner Ace Patel, and Executive Chef/Partner Greg Daniels
 
 
#2. THE RE-INVENTION OF COMFORT FOODS
Basics that go over the top!
 
Bill Hargraves, who's my Restaurant Equipment Guru, joined me for lunch to hatch a plan to help restaurants survive the rise in the cost of electricity with Power Monitoring Services. It all came together while dining on Chef Cathy Pavlos’ amazing BLT at LUCCA in Irvine.  This BLT is a real trendsetter… a Classic Sandwich that has been given the YUM Factor.  An original approach to a classic that creates one of those memorable experiences that puts a return engagement on the iCal immediately.
 
This BLT fills the plate open-face style with applewood-smoked bacon frizzled perfectly, underscored with a smear of house-made aioli, market tomatoes, lettuce, caramelized onions, and fresh California Chevre on grilled ciabatta.  YUM. Again, being an independent operator makes it possible for Chef Cathy to customize and change menus often - even daily!
 

#3. ADVENTURE, EDUCATION & CULTURE IN DINING
 
The formula for a successful restaurant was always: 
 
Good Food [+] Good Service [+] Attractive Setting [divided by] Price [=] Value
 
But NOW I’m thinking that is NOT enough to lure ‘em back. There is something to be said for learning, trying an innovative hand-crafted cocktail, tasting lots of different foods on small plates without a huge commitment, fun plateware in all shapes and sizes...  It all goes back to "success is in the details"
 
This fantastic pizza oven can be found at Mythos Restaurant at Universal Studios' Islands of Adventure theme park in Orlando. So fun.
 

#4.  PEACE, LOVE & CATFISH

If you go to Brown's Catfish in Russellville, Arkansas (an hour outside of Little Rock), you'll see service with a smile -- literally. The staff at the restaurant sets the tone for the guests. Many who are regulars come back often, and some drive miles for the best catfish around! But I know that this warm, inviting staff, wearing these clever t-shirts, can't help but put a smile on any face, and brighten any mood.
 

#5.  MINI MORSALS FOR THE MOUTH
[LOVE THIS]
 
Tiny little one-bite tastes in spoons, shot glasses, on mini plates... moments of deliciousness that leave you wanting more.
 
Of course, these are best when they are gifts from the kitchen – the amuse-bouche, French for "amusing the mouth," is always the most impressive way to start any meal. 

While we're on the topic of beginnings - there is so much excitement at the beginning of any year! It's still January and if you aren't feeling like it's a new beginning, let's work together to make some waves!
 
In the upcoming year, I will be traveling around the country working with different restaurants, but you don’t have to wait for me to come to you - we have set up virtual conferencing at FoodPower. If this has been a challenging year for you - or if you have any great news to share, I urge you to call, text, email, Skype, or Facebook me personally. I am here for you.
 
We are ready at FoodPower to go the extra mile and help you do the same.
 
Feel free to contact me at pamarshall@foodpower.com or at 949.646.3206.  You can also find me on Facebook, follow me on Twitter, or Skype (FoodPower33).
 
To the power of food in 2012!
Phyllis Ann
connect with us: facebook

Established in 1982, Orange County-based FoodPower is a restaurant consulting firm that coaches industry leaders to leverage their strengths. By working hand-in-hand with restaurant management and staff, FoodPower can help create concepts, refine menus, and identify opportunities to increase food sales and capitalize on the changes in today’s dining out patterns to strengthen brands.

FoodPower
2463 Irvine Avenue E1 | Costa Mesa, CA 92627
949.646.3206 | pamarshall@foodpower.com | www.foodpower.com




powered by emma