You have all seen the surge and pullback of nouveau cuisine. For a while, it was all the rage with its wow factor and avant garde techniques and presentation. What 2010 has really shown us is that simplicity wins fans and eases pockets as foodservice establishments. That’s not to say that what we create can’t look good and have a refined sense about it, but the fundamental methodology is what remains simple. Mac and cheese, at the end of the day, is still mac and cheese, regardless of the composition and ingredients. It is a clear departure from a few years ago, but then again, such is the chameleon nature of the restaurant business.
The latest financials for the industry still reflect consumers holding their wallets rather tightly, but at least a segment of them are traveling; it was a much better summer than last. This underscores the need to give customers a “good deal” and keep costs down. Keeping it classic and simple will do just that.