Nation’s Restaurant News contributing editor Nancy Kruse, president of The Kruse Co. in Atlanta, kicked off the conference with her annual State of the Plate presentation, which highlights the top menu trends from the past year.
Nation’s Restaurant News senior food editor Bret Thorn asks menu developers Oona Settembre from T.G.I. Friday’s, Bob Okura from The Cheesecake Factory, Dan Kish from Panera Bread and Camp Howard from Vanderbilt University about upcoming food trends.
Attendees split into groups to share ideas at the conference’s popular Table Talk sessions. Topics included healthful menu items; maintaining perceived value across the menu; the gluten-free trend; and “Telling your food’s story: Strategies for romancing your menu.”
Shannon Johnson of Applebee’s, Kevin Bechtel of Shari’s Restaurant Group, Stan Frankenthaler of Dunkin’ Brands and Shawn LaPean of the University of California-Berkeley share their perspectives on emerging dayparts, such as afternoon snacks and late-night dining.
Nation’s Restaurant News Southwest bureau chief Ronald Ruggless interviews local celebrity chef and restaurateur Stephan Pyles about his plans for a new “modern Texan” restaurant in Dallas.
David Henkes of restaurant research firm Technomic Inc. discusses the latest beverage trends, including drinks with nutraceuticals such as açaí, and the emerging category of “relaxation beverages,” with soothing ingredients such as chamomile and melatonin.
NRN.com executive editor Sarah Lockyer and Dan Roehl from the National Restaurant Association listen as Technomic’s Darren Tristano shares the latest data on consumer demographics.
Beto Rodarte of Brinker International, Margaret Lopez of the Dallas Independent School District and Raquel Mireles of Brinker International attend the Menu Trends reception, at which sponsors served food made from their products.
Regional American cuisine, food trucks, menu labeling regulations and beverage alcohol were all top of mind as experts shared their perspectives with attendees of the Nation’s Restaurant News Menu Trends & Directions conference, held at the Gaylord Texan in Grapevine, Texas, last week.
Attendees included menu developers and marketers from restaurant chains and independents, who networked with each other and the event’s sponsors.
View a slide show of the conference’s highlights
Contact Bret Thorn at bret.thorn@penton.com.
Follow him on Twitter: @foodwriterdiary
