Behind the Line

Topic: State of the Industry/Trends

Trends, the Restaurant and You

There's a fine line between trendy and overkill. How do you balance wanting to be “on trend” with not wanting to be considered "too trendy"?

Chef greg biggers b-w
That's tough. For me I just do what's exciting for me and my team. I have never been one to follow the heard so it's easy not to get caught up with whats popular and risk being to trendy.

Last updated: Apr 23 2012

 

Did you see Food, Inc.? What did you think?

Chef greg biggers b-w
Awesome! great movie. Really needed to be said to the masses.

Last updated: Apr 23 2012

 

Since the economy tumbled, it's been rough going for many. How has the economic downturn affected your job?

Chef greg biggers b-w
It effected the way people eat. The economy lead way to the head to tail, gastropub revolution we all witnessed. Many fine dining chefs began cooking more accessible affordable cuisine. This re... more »

Last updated: Apr 23 2012

 

What current trends leave you scratching your head, and why?

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Sous vide. I guess I don't get it. I'll use a circulator for poaching pates and such, but that's about it. When meat is cooked using sous vide, it's just a little too soft and delicate for me. I do... more »

Last updated: Dec 25 2012

 

Not all trends catch on instantaneously. What trend would you like to see take off, and why?

Jk
I'm not sure if it is a trend yet but the reservation system that Next restaurant uses. I think it's a nice labor saver and really efficient. I think with smart phones the possibilities are endless... more »

Last updated: Sep 12 2011

 

How do you track trends and what efforts you make to adapt to them?

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I just read a lot and make the connections. If something sounds interesting and tasty, I'll give it my version a shot - maybe it's a trend I haven't heard of, but sounds good. There's no specific i... more »

Last updated: Dec 25 2012

 

Most media consider three of anything a trend; do you agree?

Jk
Not really because if I understand the question correctly, wouldn't that mean that Italian restaurants are a trend? I think I get the point but I'm not sure it's a universal truth.

Last updated: Sep 12 2011

 

Al Gore was right. Global warming is an "Inconvenient Truth," in more ways than you can imagine. How is global warming impacting your work?

Jk
It really has just made me more aware and purposeful in what I do. I remeber a few years ago it was great to be able to get anything you wanted by Fed-ex. Now I really question if I need to be serv... more »

Last updated: Sep 13 2011

 

What do you think of the deal a day discounts like Groupon?

Jk
I think it seems like a complete racket for the Groupon company. I really didn't know what it was until I just looked it up on wikipedia. I do not see the advantage to the restaurant but I really s... more »

Last updated: Sep 12 2011