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UK RESTAURANT TRENDS 2016

Do you loathe the acceleration of restaurant culture?  Get a grip.  Having spent the last couple of years admiring the queue at the fast food place on the other side of the road, casual dining is abuzz with the radical idea that delivering food to busy guests in record time may be a good idea. Restaurants need speed so they can get back into the lunch market.  But there’s more to this 2016 trend than that.. full report after the break

6. SPEEDspeed_2016.html

The ‘Value for money’ restaurant trend is being redefined - where is it from, why, does it fit in with my lifestyle, is it sustainable, transparency (open kitchens, hygiene ratings, supplier sourcing), local, artisan, ‘teach-me’ and above all wellness is taking over from financial decision making.  Continuing in 2016, food with meaning is taking choice beyond price, status and materialism..  click here for the full trend

7. MEANINGmeaning_2016.html
8. STREET 2.0street_2016.html

High streets cluttered with chains are meaning opportunities for street food, pop-ups, swarms and food trucks.  2011’s most notable entrants were #meateasy (pop-up) which anchored for a while in New Cross, the sellout “BurgerMonday” (pop-up) which has a huge following inviting guest chefs to join the search for burger enlightenment, and relative newcomer “Tweat_up” (swarm) a twitter based meet and eat..  follow this

9. FLAVOUR AND FUSIONflavour_2016.html

In itself its not big news that restaurant trends include bold flavours being used across the board.  The interest is in whats happening next, and that’s manifesting itself as a return to fusion which you may remember from the 90's.  The issue with 90's fusion was that it became a byword for confusion and over-work.  This time around, with more familiar flavours and a focus on simplicity, the more progressive operators are mixing it up.  Full report here

The New York Times recently referred to this phenomenon as a ‘gastronomic youthquake’.  There’s certainly something going on. Local food is everywhere, farm to fork, Chefs are the new rock stars, recipes dominate the bestsellers lists and reality cooking and baking shows litter the schedules. There’s a new trend in restaurant’s in town.. a generational shift in culinary awareness. Why it is happening and what it means for operators is only just becoming clear.

4. FOOD: THE NEW MUSICFood_the_new_music.html
A GENERATIONAL SHIFT
IN AWARENESSFood_the_new_music.html
GIVING POWER BACK TO THE GUESTspeed_2016.html
VALUE FOR MONEY RE-DEFINEDmeaning_2016.html
CREATIVE, ENTRY-LEVEL CAPITALISM CATCHING ONstreet_2016.html
UMAMI, BOLDER FLAVOUR + CROSS OVERflavour_2016.html

So here's how it is.. Customers do not want more choices. They want exactly what they want—when, where, and how they want it.  PERIOD.  But there’s still one place in the UK where you might not get exactly what you want..  DINNER!!  And you can throw breakfast and lunch into that mix too.  So it’s not quite a 2016 restaurant trend just yet!   But that’s all about to change..  click here for the full trend

3. CUSTOMISATIONcustomisation.html
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the VIDEO STREAMSVideo.html
the STUDYTOURstudytour.html
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5. CONTINENTAL DRIFTcasual_2016.html

The concept of personal space is changing as we get more and more used to the feeling of being European.  And gone are the huge linen encrusted barriers confused with fine dining.  In this 2016 restaurant trend, in comes counter-dining across the spectrum from quick-casual to Michelin star restaurants along with huge share tables and cuisine to match.  And sharing, grazing and people eating late is up, up, up.. full report here

SHARING, INFORMALITY AND CASUALNESScasual_2016.html
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EXCLUSIVE CONTENTcontact_me.html
sign-up
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WHO AM I ?contact_me.html

There’s a shift away from comforting ‘crisis’ foods that prevailed since the recession began. And you can watch this evolution beginning to become mass market entry points for more unusual cuisine and ethnic influences reaching and mixing across menus. But when will large-scale operators pick up this latest restaurant trend?

1. RISE OF THE HYBRIDSHybrid_menus.html
FLAVOUR, NOT GEOGRAPHYHybrid_menus.html
ABOUT ME
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I’m a restaurant developer, living in Brighton and working with the UK’s top restaurant brands. I’m  usually travelling around the world working with bars and restaurants; in London helping start-ups; or in Brighton at our cafe in the beach. This site is about how to interpret whats going on, hope its of use. 

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2. SECOND WAVE WINE

Something significant is happening, because at the same time that new wine businesses are proliferating, CGAPeach are reporting industry-wide wine declines. We’re witnessing an outbreak of Brooklyn influenced rooms across the capital, light on pomposity, high on hip-factor. Redemption in your wine category, it seems, lies with innovation.. click here for the full restaurant trend

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REDISCOVER WINE’S
INNER HIPSTER
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