Tuesday, December 28, 2010

Restaurant Trends and Predictions for 2011

Predicted Restaurant Trends from Kurman Staff and Clients

Each year brings a wealth of growth and change in the restaurant industry. Chicago boasts a number of influential restaurateurs, chefs and foodies whose hands are at the pulse of those changes. We polled our clients to see what trends they predict for 2011, and weigh-in on a few of our own. We were delighted to see so many similarities.

36 S. La Grange Rd., La Grange, Ill.
(708) 352-8882

Bella Bacinos owner, Dan Bacin, predicts that the restaurant food trend for the year 2011 will reflect highly on local and organic foods when possible. Bella Bacinos prepares its one-of-a-kind pizzas with 100% real Wisconsin cheese. Neither preservatives nor MSG will ever be found in Bella Bacinos’ pizza.

About Bella Bacinos La Grange
Bella Bacinos serves authentic Napoletana wood fired pizza, homemade ravioli and other Italian specialties in the restaurant’s dining room and outdoor patio. Bella Bacinos’ award-winning wine list includes more than 600 wines from around the world, including more than 20 served by the glass. The restaurant is located at 36 S. La Grange Rd., Downtown La Grange, Ill. Winter hours are 11:30 a.m. to 9 p.m. Tuesday through Thursday, 11:30 a.m. to 10 p.m. Friday and Saturday, 11:30 a.m. to 8:30 p.m. Sunday, and is closed Monday but available for private events. For private events or more information, call Dan Bacin’s cell phone at (708) 420-9600 or visit http://www.bacinos.com./

1 W. Illinois St., St. Charles, Ill. 60174
(630) 444-0600
Although this west suburban restaurant just opened a mere week ago, the executive chef, Doug D’Avico is no stranger to the restaurant industry. In fact, D’Avico has many insights when it comes to suspected trends for the upcoming year of 2011. D’Avico predicts that fun, fresh and affordable food will be a prominent trend. He compares this trend to a gastropub, the conception of a restaurant in a pub offering quality food. D’Avico stresses that Mexican and Italian influence will always be a trend however, up and coming will be the mixing of different cuisines. Ultimately, D’Avico sees that no matter what style cuisine, quality food at good value will dominate the 2011 restaurant trend. Quality food at an affordable price is prominent at Bistro One West.

About Bistro One West
Bistro One West is a contemporary fresh American Restaurant located at 1 W. Illinois St. in St. Charles, Ill. The restaurant is open for lunch Tuesday through Saturday, 11 a.m. to 2 p.m. Dinner hours are Tuesday through Thursday, 5 p.m. to 9 p.m.; Friday and Saturday, 5 p.m. to 10 p.m. The dining room bar is open from 11 a.m. to close. The restaurant is closed Sunday and Monday. For more information, contact Bistro One West at (630) 444-0600 or visit http://www.bistro1west.com/. Follow Bistro One West on Twitter at @Bistro1West, and “Like” them on Facebook at www.facebook.com/BistroOneWest.

EVEREST BURGER (coming mid-January)
91 Green Bay Rd., Glencoe, Ill.
No Phone Yet

“Burgers, burgers, burgers,” says Everest Burger owners, Mark and Margarita Challenger, who finds that burgers will continue to be a trend in the year 2011. Everest Burger, set to open mid-January, is named after Mount Everest, the largest mountain in the world. With the idea that burgers from Everest Burger being apex, their tasty burgers will be hormone free, chemical free, and steroid. Their chicken and turkey burgers will be free range. They'll have vegetarian selections and all will be served on home-made buns, including a gluten-free option.

73 Green Bay Rd., Glencoe, Ill.
(847) 242-0501
Guanajuato co-owner, Margarita Challenger, predicts that healthy, smaller dishes will be a trend in the year 2011. With people being more health conscious than ever before, proportions will be something that is monitored. Challenger also finds that people have become more adventurous when it comes to the food that they eat and therefore more open to new dishes. Challenger would know, too; Guanajuato features both sweet and savory ice creams that Challenger herself makes. Patrons have warmed up to the idea of her savory mole, avocado and rum flavored ice creams that are wildly popular in her hometown of Dolores Hildalgo in the Mexican state of Guanajuato, the restaurant’s namesake.

About Guanajuato
Guanajuato is a contemporary Mexican restaurant located at 73 Green Bay Rd. in Glencoe, Ill. The restaurant is open for lunch and dinner 11 a.m. to 10 p.m. seven days per week. The bar is open Monday-Wednesday, 4 p.m. to 10 p.m.; Friday, 4 p.m. to midnight; Saturday, noon to midnight; and Sunday, noon to 10 p.m. For more information or to make a reservation, contact Guanajuato at (847) 242-0909 or online at http://www.myguanajuato.com/.

64 Green Bay Rd., Winnetka, Ill.
(847) 441-3100
The talented chef/proprietor Michael Lachowicz of Restaurant Michael predicts that the restaurant food trend for the year 2011 will be” back to basics” as far as technique, method and presentation. Substance over flash will be in demand and food types such as Italian, French, Greek and Spanish will be viewed as pillars of cuisine rather than afterthoughts.

About Restaurant Michael
Restaurant Michael serves classic haute cuisine in a contemporary presentation with French country flair. The restaurant is open for dinner Tuesday through Thursday 5:30 p.m. -10:30 p.m.; Friday and Saturday 5:30 p.m. -11:30 p.m.; and Sunday 4:30 p.m.-9 p.m. Call for seasonal hours. Complimentary parking is available. Major cards accepted. Be sure to “Like” Restaurant Michael on Facebook at www.facebook.com/RestaurantMichael and follow Michael on Twitter at @RestoMichael. Visit http://www.restaurantmichael.com/ for more information.

567 W. Lake St., Chicago, Ill.
(312) 496-0090
Saigon Sisters co-owner, Mary Aregoni, predicts that the restaurant food trend for the year 2011 will be reflective of fine dining in a casual atmosphere. Saigon Sisters is a contemporary casual restaurant where guests can enjoy deliciously fresh and quickly prepared food. Aregoni also believes that healthy, vegan and gluten-free food will remain a significant trend and plans to add more vegetarian items to the Saigon Sisters menu.

About Saigon Sisters
Saigon Sisters is a contemporary Vietnamese restaurant located at 567 W. Lake St. in Chicago. The restaurant is open for lunch and late lunch 10 a.m. to 4 p.m. Monday through Friday; dinner 5 p.m. to 10 p.m. Monday through Thursday; and dinner and late-night service 5 p.m. to 1 a.m. Friday and Saturday. The restaurant is closed on Sunday. For more information, contact Saigon Sisters at (312) 496-0090 or online at http://www.saigonsisters.com/.


Kurman Communications will be celebrating its 28th anniversary in 2011. We've seen a lot of trends come and go. As representatives of the restaurant and hospitality industry, we’ve kept a keen eye on what we believe will shape the industry this coming year. Here are our predictions for the restaurant industry in 2011 (in no particular order):
1. Sustainability (everything); home grown; roof top gardens
2. Deep-fried foods, especially fried chicken and root vegetables (with infused aioli)
3. Miniature desserts - guilt-free tastings
4. Cheap and casual is better than upscale and pricey
5. Food with benefits (i.e. gluten-free, allergy-free, immunity building, etc.)
6. Butchers and charcuterie; house cured and smoked.
7. Simplicity; back to the basics
8. Pop-up restaurants / Food-trucks: chefs take food on the road (with the aid of social media)
9. Pies are the new cupcake
10. One ingredient restaurants: think burgers, grilled cheese, hot dogs - all with a twist toward the upscale/gourmet for adult tastes
11. Lifestyle markets in unusual places with organic/sustainable selections, casual restaurant dining, and cocktails in retail stores, convenient stories and shopping centers (look for Westfield's new market by Richtree coming to Old Orchard this summer)
12. Value without sacrificing taste, quality, or creativity
13. Retro cocktails (bourbon-focused), local craft beers, wines and spirits
14. Fast food: Korean BBQ (actually BBQ everything)
15. Mobile technology for tableside orders and payment, self service and promotion
16. Groupon discount programs grow with a vengeance

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