DALLAS —Restaurateurs need to think globally and healthfully to entice the next generation of potential patrons, according to experts gathered recently at the Research Chefs Association conference here.
The 75 million young Americans between the ages of 13 and 28, also known as “Generation Y” or “Gen Y,” have growing economic and trend-creating clout, and their tastes are far more adventurous than those of the generations that preceded them, experts said during several presentations on the demographic. —Restaurateurs need to think globally and healthfully to entice the next generation of potential patrons, according to experts gathered recently at the Research Chefs Association conference here.
More than 800 people attended the RCA’s annual gathering March 4-8, which investigated new trends and techniques that will be showing up in food products and restaurants during the next several years. —Restaurateurs need to think globally and healthfully to entice the next generation of potential patrons, according to experts gathered recently at the Research Chefs Association conference here.
Marc Halperin, chief operating officer and culinary director at the Center for Culinary Development in San Francisco, said food trends popular for Generation Y include Latin influences, such as Mexican chocolate and tropical fruits, and emerging ethnic cuisines such as Peruvian, Vietnamese and Middle Eastern. —Restaurateurs need to think globally and healthfully to entice the next generation of potential patrons, according to experts gathered recently at the Research Chefs Association conference here.
They also are interested in intense flavors and peppers; hand-held items such as empanadas, spring rolls and dumplings; and healthful ingredients such as whole grains, functional super fruits and white tea. —Restaurateurs need to think globally and healthfully to entice the next generation of potential patrons, according to experts gathered recently at the Research Chefs Association conference here.
“Some of these have stronger healthful claims than others,” Halperin said, “but they all have a ‘health halo’ attached to them.” —Restaurateurs need to think globally and healthfully to entice the next generation of potential patrons, according to experts gathered recently at the Research Chefs Association conference here.
He said this group is very savvy about health benefits of the foods they eat. —Restaurateurs need to think globally and healthfully to entice the next generation of potential patrons, according to experts gathered recently at the Research Chefs Association conference here.
Kara Nielsen, a trends expert with the CCD, said, “We found Gen Y really does know its nutrition, whether it eats that way or not.” —Restaurateurs need to think globally and healthfully to entice the next generation of potential patrons, according to experts gathered recently at the Research Chefs Association conference here.
They also like shareable, portable foods, she said. —Restaurateurs need to think globally and healthfully to entice the next generation of potential patrons, according to experts gathered recently at the Research Chefs Association conference here.
Halperin said menu strategies should emphasize flavor for this group. —Restaurateurs need to think globally and healthfully to entice the next generation of potential patrons, according to experts gathered recently at the Research Chefs Association conference here.
“Flavor is king,” he said. “It doesn’t so much matter what flavor it is—it could be hot and spicy or it could be savory and sweet.” —Restaurateurs need to think globally and healthfully to entice the next generation of potential patrons, according to experts gathered recently at the Research Chefs Association conference here.
Asians flavors are especially appealing to this group, he said, adding that Gen Y consumers also favor texture contrasts. —Restaurateurs need to think globally and healthfully to entice the next generation of potential patrons, according to experts gathered recently at the Research Chefs Association conference here.
“They want an adventure in their mouths,” he said. “It could be crunchy or crispy. Maybe it’s fizzing. Also, creamy textures are a winner.” —Restaurateurs need to think globally and healthfully to entice the next generation of potential patrons, according to experts gathered recently at the Research Chefs Association conference here.
He cited custards and creamy avocado as examples. —Restaurateurs need to think globally and healthfully to entice the next generation of potential patrons, according to experts gathered recently at the Research Chefs Association conference here.
Nielsen added that this group would be setting food trends for decades. —Restaurateurs need to think globally and healthfully to entice the next generation of potential patrons, according to experts gathered recently at the Research Chefs Association conference here.
“These people will be your consumers for many, many years to come,” she said. —Restaurateurs need to think globally and healthfully to entice the next generation of potential patrons, according to experts gathered recently at the Research Chefs Association conference here.
Carlos Barroso, senior vice president for global research and development at PepsiCo, in a keynote address said that, much like his global company, chefs could benefit from building “local relevance.” —Restaurateurs need to think globally and healthfully to entice the next generation of potential patrons, according to experts gathered recently at the Research Chefs Association conference here.
Barroso said PepsiCo’s Frito-Lay division has created a number of snack flavors, such as lime-flavored potato chips in Mexico and mushroom-sour cream chips in Russia, that have become top sellers for the company because they appeal to the regional tastes. —Restaurateurs need to think globally and healthfully to entice the next generation of potential patrons, according to experts gathered recently at the Research Chefs Association conference here.
“These flavors are something that’s familiar, something that’s emotionally connected,” Barroso said. —Restaurateurs need to think globally and healthfully to entice the next generation of potential patrons, according to experts gathered recently at the Research Chefs Association conference here.
He said research chefs could succeed by developing “insights into the consumers’ life and then bringing innovation to it.” —Restaurateurs need to think globally and healthfully to entice the next generation of potential patrons, according to experts gathered recently at the Research Chefs Association conference here.
In a session on “Applying Molecular Gastronomy to Creative Menu Development,” chef Richard Blais tackled the niche “wow-factor” techniques popularized in some fine-dining establishments with industrial gelling agents, liquid nitrogen and smoker guns. —Restaurateurs need to think globally and healthfully to entice the next generation of potential patrons, according to experts gathered recently at the Research Chefs Association conference here.
Blais demonstrated a number of “molecular gastronomy” techniques from sous vide beef tongue and pork cheek, which the former “Top Chef” television reality show contestant said makes a great menu item of “Tongue and Cheek,” to foie gras-almond ice cream. —Restaurateurs need to think globally and healthfully to entice the next generation of potential patrons, according to experts gathered recently at the Research Chefs Association conference here.
The Atlanta-based Blais said he prefers the term “creative cooking,” as it can be more easily embraced by the consumer than “molecular gastronomy.” —Restaurateurs need to think globally and healthfully to entice the next generation of potential patrons, according to experts gathered recently at the Research Chefs Association conference here.
“They don’t want to go to a surgery room for dinner,” he said with a laugh. —Restaurateurs need to think globally and healthfully to entice the next generation of potential patrons, according to experts gathered recently at the Research Chefs Association conference here.
A panel of Dallas chefs and restaurant owners offered research chefs their views about where dining has landed in tough economic times. —Restaurateurs need to think globally and healthfully to entice the next generation of potential patrons, according to experts gathered recently at the Research Chefs Association conference here.
Dean Fearing, chef-owner of Fearing’s restaurant, said, “Customers want real,” and he added that in tough times the patrons don’t want complicated menu descriptions. —Restaurateurs need to think globally and healthfully to entice the next generation of potential patrons, according to experts gathered recently at the Research Chefs Association conference here.
“They are making hard decisions all day,” he said. “You don’t want to make a hard decision at dinner.” —Restaurateurs need to think globally and healthfully to entice the next generation of potential patrons, according to experts gathered recently at the Research Chefs Association conference here.
Paul Pinnell, owner of the popular Dali Wine Bar, said that even in tough economic times, “customers want to discover something new.” —Restaurateurs need to think globally and healthfully to entice the next generation of potential patrons, according to experts gathered recently at the Research Chefs Association conference here.
Nick Badovinus, chef and owner of the new Neighborhood Services restaurant, said operators have a great chance to provide an escape for the patrons. —Restaurateurs need to think globally and healthfully to entice the next generation of potential patrons, according to experts gathered recently at the Research Chefs Association conference here.
“We get the opportunity to cast a spell for that customer,” he said. —Restaurateurs need to think globally and healthfully to entice the next generation of potential patrons, according to experts gathered recently at the Research Chefs Association conference here.
