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ASHEVILLE – Korean Style Hot Dogs and Ghost Kitchen is 2022!
According to Baum+Whiteman, an international food and restaurant consultancy, mortadellas, diverse food halls and AI-designed donuts are what diners want now.
Baum+Whiteman has released its annual Food Trends Report, which predicts what the restaurant and hospitality industry will see in 2023.
Baum+Whiteman will open more ghost kitchens in 2022 following the COVID-19 pandemic, offering crispy, cornmeal-coated, deep-fried, and distinctive toppings of Korean-style food. Predicted that hot dogs would appear on more US menus.
This year, industry experts see changes in the way people eat and how companies operate restaurants, the resurrection of ancient Japanese dry-aging techniques, and more automation replacing human workers. doing.
Crema is also on the rise, and pistachio was named Nut of the Year.
Asheville may be left out of some of these trends, but for others, the local service industry knows what diners want and how best to deliver it. I know what
more:International food trends for 2022: Where to taste in Asheville
Here are Baum+Whiteman’s predictions for food trends for 2023 and some of the places you can experience them in Asheville.
Food and restaurants designed by artificial intelligence
The future of food may be artificially designed.
Baum+Whiteman noted that Israeli technical experts have developed an artificially intelligent image generator that creates pictures of food based on verbal guidelines. In one instance, Generator blended the lines between fantasy and reality, depicting elaborate, intricately shaped donuts that look like they might be in a museum.
AI could also become more pervasive in restaurant operations as a data-driven manager.
more:2023 James Beard Awards Semifinalists: Asheville Chefs, Restaurants on the List
According to Baum+Whiteman, a computer program was designed that could assess weekly performance, efficiently schedule shifts and production line tasks, and take responsibility for things like suggesting menus based on trend lines. It has been.
Some corporate restaurants are building or testing automation in their kitchens, dining rooms and delivery services, further reducing headcount. Companies using and/or testing AI and robotics technology include Sweetgreen (two fully automated production/assembly lines due in 2023), Little Caesar’s (pizza making robots), McDonald’s (automated drive Thru), White Castle, CaliBurger (hamburger flipping) and more. Robots) and Starbucks (AI-enabled coffee machines), according to Webstaurantstore.com.
Instead, resist robots for good old-fashioned customer service and authentic handmade donuts.
A few local shops that offer more than basic donuts designed by Asheville humans are Hole Donuts, Stay Glazed…Donuts, and Vortex Donuts.
Mortadella, aka “Fancy Italian Bologna”
Mortadella, a cured pork from Bologna, Italy, is expected to make more appearances in recipes such as charcuterie boards, pizzas and sandwiches.
Taste deli meats at local restaurants.
Loretta’s Cafe serves the Italian Stallion Sandwich with Mortadella.
Simple, a café and juice bar, serves breakfast sandwiches with a choice of mortadella or grilled avocado.
South Slope Cheese Co. sells packs of sliced mortadella with pistachios at retail.
aged fish
Some U.S. chefs choose dry-aged fish, using the ancient Japanese technique of hanging the fish like a Tomahawk rib steak rack. According to Baum+Whiteman, the method is used to tighten texture, concentrate flavor, remove fishiness, add umami, and give a “shattered and crispy” crust.
more:French Charcuterie, Wine Bar Opens at S&W Market in Downtown Asheville
While you wait for the dry-aged fish movement to take Asheville by storm, visit local restaurants and seafood markets for fresh fish, including Oyster House Brewing Company and Mother Ocean Seafood Market.
private club
There is a growing number of “ultra-luxury” private club memberships that include dining experiences. The forecast points to clubs of members with exorbitant fees ranging from $1,000 to $100,000.
Save a few bucks and go to Supper Park Supper Club, a members-only, community-focused restaurant in Asheville’s River Arts District. The guest pays per meal, but at least he one diner must be an Asheville resident.
Another option for an upscale and affordable dining experience is to attend ticketed pop-up and dining events offered by chefs and restaurants in Asheville.
food hall
With the resurgence of food halls, the dining concept has become so popular that the market may be becoming saturated, but Baum+Whiteman sees a shift in the industry. A consulting group predicts opening food halls with ethnically specific vendors. Food hall entrepreneurs and landlords may also see new opportunities as social hubs offering entertainment such as live music, dancing, movie nights, and sporting parties. Alternatively, food halls could expand their offerings with “wet market” vendors selling products from fresh seafood, specialty sausages and ethnic baked goods.
S&W Market, a food hall in downtown Asheville, recently expanded its offerings with the opening of Mikasa Criolla, a Peruvian fusion restaurant, and Gourmand, a French restaurant with charcuterie and cheese shop and wine bar. It has turned into. S&W Market is also a destination for events and entertainment, including drag queen bingo nights at Highland Brewing and cocktail parties at The Times Bar.
See Baum+Whitehead’s complete food trends report at baumwhiteman.com.
Tiana Kennell is a food and dining reporter for the Asheville Citizen Times, part of the USA Today Network. Email tkennell@citizentimes.com or follow her on her Twitter/Instagram @PrincessOfPage. To support this kind of journalism, subscription to the Citizen Times.
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