Dining Trends in 2011

Every new year requires a review and a forecast: A review of the year gone by and a forecast for the year ahead.

2011 posts not entirely new trends from 2010. However, it would be important to take a look at how our guests would like to dine this year.

Going light

In previous years, we thought diners would start preferring healthy dishes. But we were wrong. The restaurants that chose healthy are now finding it hard to maintain the attention. Diners are preferring "light", that is, less cholesterol and fat contents but not devoid of some creaminess and savor. Going light would also mean more appropriate or, for some, smaller portions. This is to lessen the intake of more calories and to feel a little bit better about devouring sinful treats.

There might not be any increase in demand for vegetarian dishes.

Liking simple and bold flavors

There is a returning back of simple flavors. Most of them reminding diners of comfort foods, dishes made by grandma, mom's recipe and the like. Maybe comfort food would be a more apt term for this preference. At the same time, diners are more ready to try new tastes, combination of ingredients not done before.

Pleasing to the eye

Taste matters but diners are going to be intense on how their food is plated. With culinary schools, cooking shows and food magaziines abound, diners' eyes are now more demanding than ever. They want a pretty plate, an elegant plate. They want their food to look great while tasting even greater.

Personal cooking

Exclusive, by=appointment-only dining will get more attention. Diners have tried all sorts of restaurants, cuisine and the like. Now they are hungry for even more. Personal chefs and exclusive dining rooms are going to be busy.