Single-Item Restaurants, Ugly Produce, Nootropics and Other Trends

4 Min Read By Food & Drink Resources

This year, the expert culinary team at Food & Drink Resources (FDR) gazed into the crystal ball for restaurant operational trends as well as food and beverage ones. And they expect to see some exciting shifts in 2019. Here’s their list for top trends.

Single Item RestaurantsBig menus are so…yesterday. Today, restaurants are scaling back the menu and focusing on what they do best, and in some cases, they are featuring only one item. Like Buttermilk in Orange, California, which only serves fried chicken and the fixins, and  Yume Ga Arukara in Cambridge, Massachusetts, which only serves udon.

Get Rid of PlasticsGen Z and beyond do not want to see anything plastic that is not reusable. Restaurants know this. That’s why so many aren’t offering straws these days. (That may have seemed like an overnight change, but it’s actually been in the works since 2010 thanks to a problem-solving 9-year-old.)

Find a Use For Ugly ProduceNot all produce falls off the tree looking…