2012 Restaurant Trends with Room to Grow

2012 Restaurant Trends with Room to Grow

If they can make it in New York, can they make it anywhere? From sandwich shops to fried pizza, longer wine lists and more vegetarian fare, New York-based Seasoned Hospitality Consulting & Management’s Stephen Loffredo says a number of hot developments in the Big Apple would work elsewhere as well. He shared his insights with Restaurant Hospitality.

When I think about great food ideas that have real potential to become trends, I ask an important question: It might work in New York, but how well will it translate to other markets? With that in mind, here are 10 ideas from the Big Apple that have the potential to grow even big

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