It is near the end of January and it has been almost two months now of stories predicting what will move the restaurant industry in 2012. Now that these stories are slowing to a trickle, Clipper is taking a new spin by looking back at looking forward.
We tracked all of the predictions from the restaurant pundits, industry organizations, and trade media to run it by the "Clipper Council" to flag a baker's dozen worth of the trends most likely to really gain traction in the New Year. Our council consists of key executives from Clipper along with a splash of those from Clipper's long list of global-leading restaurant chains and independent upstarts.
We are rolling them out one at a time but here is the second of thirteen peeks at what the future looks like to them...
New Spins on Classic Menu Items
The restaurant industry's need to innovate in the competitive marketplace means menu items may take old favorites to new levels. Look for new takes on anything from pizza to burgers, and new hybrid-cuisines that build on what customers know and work in more of what they like. Of course, don't look for any Franco-Mexican QSRs to pop up anytime soon.
