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By Richard K. Miller, Washington Kelli

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Children’s portions of adult menu items Main Dishes/ Center of the Plate 1. Locally sourced meats and seafood 2. , Denver steak, pork flat iron, teres major) 3. Sustainable seafood 4. , branzino, Arctic char, barramundi) 5. Half-portions/smaller portions for a smaller price Nonalcoholic Beverages 1. House-made soft drink/soda/pop 2. , house-made, freshly muddled) 3. Organic coffee 4. , Thai-style, Southern/sweet, flavored) 5. Coconut water RESTAURANT, FOOD & BEVERAGE MARKET RESEARCH HANDBOOK 2013 • 45 • Preparation Methods 1.

Go Against The Grain With Gluten-Free Menus • Offer attractive options for this growing subset of the population. Keep On Truckin’ • Food trucks haven’t run out of gas, they’re becoming permanent fixtures. Take advantage of smaller build-out fees and increased mobility to increase brand awareness. Offer mobile outlets in destination areas or outsource f oodservices to local vendors. Next Mex • With an increasingly savvy world-traveling clientele, skilled native cooks, and a bevy of people who love Mexican food, expect more restaurants to focus on the sophisticated side of Mexican cuisine and the melding of Mexican home cooking with local ideals.

And a wider range of vegetables. Everything about today’s vegetables is chic and appealing including those sporting a black color like garlic and mushrooms. 6 Epicurious Epicurious, a Condé Nast blog, predicts the following culinary trends for 2013: Collaborations • The food world can take a lesson from Grant Achatz and Daniel Humm, chefs who switched restaurant spaces for 21st Century Limited. Achatz’s Alinea cooked its signature fare in Humm’s 11 Madison Park space for a week in September and Humm followed suit in October in Chicago.

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