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Culinary Trends for 2007: A Shift Away from Fine Dining

Strategic Insights

— 2 min read

As the culinary scene continues to evolve, chefs, food experts, and restaurateurs are predicting a shift away from fine dining in 2007, towards simpler, more authentic, and rustic flavors. With a focus on local ingredients, unique international imports, and innovative food technologies, the coming year promises to bring exciting changes to the world of food.

Key Takeaways:

  • **Simplicity:** There will be a backlash against fine dining, with chefs and diners opting for more authentic, rustic, and less expensive options. (Anthony Bourdain)
  • **Chef Power:** Chefs will be empowered to decide what to serve, with offal and exotic ingredients becoming more popular. (Anthony Bourdain)
  • **Health Focus:** The health-conscious consumer will drive the demand for healthier and more natural food options, with a focus on purity and authenticity. (Dana Cowin)
  • **International Imports:** Iceland and Africa will be major sources of new food imports, including products like skyr, lemongrass tea, and Icelandic lamb. (Dana Cowin)
  • **Scandinavian Influence:** Scandinavian cuisine will gain popularity, with chefs experimenting with local ingredients and innovative food techniques. (Anthony Bourdain)
  • **High-Tech Safety:** Radio Frequency I.D. tags and plastic films that change color when exposed to bacteria will become increasingly common in food safety. (Phil Lempert)
  • **Hemp:** Hemp-based products, including milk, cheese, and oil, will become increasingly popular as an alternative to soy. (Phil Lempert)
  • **Mini-Desserts:** Bite-sized desserts, such as silver-dollar-size creme brulee, will become a top trend in the culinary world. (Hudson Riehle)
  • **Alternative Packaging:** Tetra Pacs and wines in boxes will become more popular as consumers opts for convenience and affordability. (Alpana Singh)
  • **Broker Horizons:** Consumers will look to alternative wine regions, such as Greece, Austria, and South Africa, for unique and affordable options. (Alpana Singh)
  • **Wine Coolers:** Small, plug-in coolers that hold 25 wines or so will become ubiquitous in home kitchens. (Jane Walsh)
  • **Exotic Foods:** Unique and high-quality food products from countries like Japan, Chile, and Peru will become increasingly available to consumers. (Michael Whiteman)

Statistics:

  • Menu prices are expected to rise by 2.9% in 2007, compared to 3.1% in 2006. (Hudson Riehle)
  • Sales in restaurants are forecast to increase by 2.1% in 2007, adjusted for inflation. (Hudson Riehle)
  • Over 1,000 chefs surveyed ranked bite-sized desserts as a top trend in the culinary world. (Hudson Riehle)
  • Bottled waters with different mineral and carbonation levels will become increasingly popular in fine dining and casual restaurants. (Alpana Singh)
  • Tetra Pacs and wines in boxes will account for a significant share of the market as consumers opt for convenience and affordability. (Alpana Singh)

Sources:

  • Anthony Bourdain, Chef and Author, No Reservations on the Travel Channel
  • Dana Cowin, Editor in Chief, Food & Wine magazine
  • Phil Lempert, Editor of supermarket guru.com
  • Hudson Riehle, Head of Research for the National Restaurant Association
  • Alpana Singh, Wine and Spirits Director for Lettuce Entertain You Enterprises restaurants
  • Jane Walsh, Spokeswoman for The Chefs' Warehouse
  • Michael Whiteman, Food and Restaurant Consultant

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