Every December, as the year comes to a close, restaurant industry insiders tend to comment on the dining out trends they predict for the next 12 months. This year, however, those voices have been mostly silent, with predictions of what will be “hot” (and what won’t) few and far between.
Perhaps this collective reluctance on the part of those writing about the industry represents a reaction to a difficult 2024 or uneasiness about a potentially disruptive economic landscape in the year ahead. Regardless of what is causing this silence, there has certainly been a lack of predictive focus on where the culinary world might be headed.
That doesn’t mean, however, that there aren’t a few significant trends afoot.
“Value” will no doubt continue to be front and center as chains and independents strive to counter the perception that dining out has become “too expensive.” Instead, expect savvy operators – through pricing and menu promotion – to reinforce the idea that eating out remains an affordable indulgence.
The creation and marketing of beverage products, in all areas from cocktails to coffee drinks, will remain a focus of business activity as operators strive to capitalize on the higher margins they have traditionally enjoyed consumption options.
In terms of menu development, chicken will remain the protein ingredient of choice, and spicy flavor profiles are expected to dominate as chefs and product developers add to the repertoires of their respective operations.
Regardless of the specifics, expect the coming year to continue to bring many new and exciting options that will make “dining out” an experience to look forward to and enjoy.
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Garnishes
Dewey’s Jazz Lounge in downtown Springfield will host its Winter Supper Club on Wednesday, January 22nd. The evening, which will start at 18:30, includes a three-course menu, each course will be accompanied by a cocktail based on whiskey or Bourbon.
Diners will enjoy shrimp and grits, prime rib mac and cheese and sweet potato pie, as well as live entertainment.
Tickets, which cost $75 plus a convenience fee, can be ordered at Eventbrite.com.
Dewey’s Jazz Lounge answers 413-301-8337.
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The House of Munich in Chicopee will host its first Wild Game Feast of 2025 on Saturday, January 18th. The Hunter’s Harvest event will start at 6pm and will feature a wide variety of wild edibles.
The centerpiece of the buffet will be a chef-assisted cutting station featuring roast beef, bison, elk and kangaroo. Turkey schnitzel, marinated calamari, roasted wild boar, alligator sausages and more will complement the carving station selections.
An assortment of cheeses, salads, fries, dips and numerous side dishes will also be part of the buffet design.
Tickets for assigned seating at the event will be priced at $65 per person and reservations can be made online at munichhaus.com.
The Munich Haus answers at 413-594-8788.
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Chili’s Grill & Bar, the flagship brand of Texas-based Brinker International, has announced plans to update its fajitas. The reformulation is part of a larger process by which Chili’s is updating its “Core Four,” the items that have historically been among the chain’s best sellers. The other Core Four (burgers, chicken tenders and margaritas) have already been updated, so the focus on fajitas will round out this particular “updated” product.
Fajitas are a dish that has a lot going for it, so the reworking needs to be multi-faceted, including not only ingredient improvements, but also presentation changes. For example, in an effort to make fajitas more visually appealing, Chili’s is changing some of the tableware on which the product is served.
The company’s culinary development team is also committed to improving the fajitas’ “extinction rate,” a recognition that plenty of crunch and pop as the plate is carried around the dining room helps sell fajitas to others. customers
There’s even a new garnish for the dish: a whole fried jalapeño pepper.
As part of the remake, the fajitas will be repriced, moving up from the high teen price where the product has traditionally been positioned.
The fajita update is expected to roll out chain-wide in the first half of 2025.
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Brignole vineyards in East Granby, Conn., will host a sushi-making class on Friday, January 10, starting at 6 p.m.
A two-hour hands-on experience, the session will focus on sushi-making, including presentation and garnish tips that make the final product ‘Instagram-worthy’.
The basic class fee of $60 includes ingredients to make both a California roll and a vegetarian roll. Participants have the option to pre-order what is needed to create additional sushi favorites.
A glass of wine is also included in the price of admission.
Tickets for the sushi making class can be ordered from going online.
Brignole Vineyards answers at 860-653-9463.
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Restaurant Champney at the Deerfield Inn is once again presenting a Robert Burns Night on January 25th.
Burns Night celebrations are held around the world to commemorate the birth of Scottish poet Robert Burns. The traditions that incorporate these events have changed little since the first Burns Night in 1801; festivities include food, scotch whiskey, songs, bagpipes and more.
Burns Night at Champney’s will feature a traditional menu, starting with chicken consommé, followed by a ceremonial haggis parade, toasted with Tomintoul Single Malt whisky.
A warm green winter salad will precede the main course, which will be a beef, lamb and venison fricassee. Sticky Toffee Pudding and Cheddar with Oatmeal Cakes will conclude the feast.
Tickets for the event, which do not include tip or tax, are $95.
The Deerfield Inn also offers a discount for staying during Burns weekend. For more information and to make dinner reservations, call 413-774-5587.
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Confident of its “pricing power,” Chipotle Mexican Grill implemented a 2 percent menu price increase last month.
The company cited rising ingredient costs, particularly for avocados, beef and dairy, as one of the drivers behind this string of price hikes. Interestingly, however, a company spokesperson also cited “higher usage that warrants generous portions” as another reason for the price adjustment.
In early 2024, Chipotle had been the subject of missing social media posts that allegedly showed employees “leaking” ingredients while gathering customer orders.
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From Friday January 17 to Sunday January 19 Villa Rose Restaurant in Ludlow will celebrate winter with a Frostbite Ice Bar. Presented in collaboration with Vodka V-One of Hadley, the ice bar offers winter-themed hand-crafted cocktails, an ice hole that offers sharp shots, and an assortment of fantastic ice sculpture creations. On Friday and Saturday evenings there will be live shows.
For more information about the Ice Bar Weekend, contact Villa Rose at 413-547-6667.
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On Thursday, January 23, Uno Pizzeria & Grill in Haymarket Square on Boston Road will host a Bourbon Pairing Dinner. The evening, which begins at 6:00 p.m., will include a specially created multi-course menu that will be paired with selected Bourbon tastes.
Tickets for the Bourbon Pairing Dinner are available at Eventbrite.com, where they are priced at $45 plus a convenience fee.
Uno Pizzeria & Grill in Haymarket Square answers 413-543-5600.
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On Sunday, January 12, the 350 Grill in downtown Springfield will host live jazz starting at 6 p.m
Vocalist Ethel Lee will debut a new show that night; she will be accompanied by Chris Casey on keyboards and Wes Brown on bass.
Reservations can be made by calling 350 Grill at 413-439-0666.
Hugh Robert is a faculty member in the Hospitality and Culinary Arts program at Holyoke Community College and has nearly 50 years of restaurant and education experience. Robert can be reached online at OffTheMenuGuy@aol.com.