4.)
With younger generations heading out of the house more to eat, the foodservice and restaurant industry had a great year in 2016. It would seem that more of the same is to be expected in 2017, with popular trends from this past year carrying over.
Among the top techniques employed by restaurants in 2016, outlined in the following SeafoodSource top story, were crab-topped seafood dishes.
“This seafood-on-seafood trend follows the meat-on-meat trend as well as the more innovative surf-and-turf combos of late,” said Lizzy Freier, managing editor of menu analysis at Technomic. In addition, crab provides a “richness to a lot of lighter fish dishes,” Freier told SeafoodSource’s Christine Blank.
Review the rest of the trends below.
Read it again: http://www.seafoodsource.com/news/foodservice-retail/top-5-hot-restaurant-seafood-trends
