Restaurants Put Spotlight on Most Meaningful Food Trends During D.C. Restaurant Week 2016

From www.restaurantnews.com, by RestaurantNews.com
Restaurants Put Spotlight on Most Meaningful Food Trends During D.C. Restaurant Week 2016

Restaurants Put Spotlight on Most Meaningful Food Trends During D.C. Restaurant Week 2016

Membership-based business-growth restaurant consultancy comments on Winter Restaurant Week 2016 in D.C.

Washington, DC  (RestaurantNews.com)  My Crown-Rio Foodservice Consulting, a business-growth menu & marketing firm serving restaurants in the Washington, D.C. area, has identified top 2016 meaningful food trends in D.C. Restaurant Week menus. Not only does My Crown-Rio Foodservice (crownriofoodservice.com) offer digital marketing and strategic growth solutions, it also recently added menu management, trend-vetting and profit optimization services for D.C.-area restaurants. Part of Trendystia MRC, the consultancy keeps track of top, published quarterly food trends across the country and in the D.C.-Northern Virginia-Suburban Maryland market (DC-VA-MD) to better assist its clients.

“What we’re seeing in the D.C. market, which is currently a top foodie destination and market in which celebrity restaurateurs from New York and Boston are setting up shop, is a validation of top food trends as exemplified by the Restaurant Week menus,” says Rick Zambrano, principal of My Crown-Rio Foodservice Consulting. “These special event menu items across the D.C. area are putting a spotlight on what restaurants are capable of and exposing foodie and non-foodie diners to top food trends that we’re already tracking.”

My Crown-Rio Foodservice Consulting identified the following food trends in its Restaurant Week sample:

  • Seeds, seed oils and dressings
  • Fire on fire (charring, grilling, roasting, and smoking)
  • Fermented foods
  • Superfoods of the Earth
  • Savory dairy
  • Upscaled soup

These D.C.-area restaurants were highlighted in its commentary:

  • Seeds and fire on fire trend: At Vinoteca in the U Street Corridor, this starter plate was featured: Charred Kale [fire on fire] apple, fennel, red onion, feta, and pumpkin seed vinaigrett 1905 Restaurant in D.C.’s Shaw neighborhood is offering Grilled Organic Chicken Breast with Cheddar-buckwheat, polenta, roasted collard greens, and a sunflower seed gremolata, a zesty, herb-based condiment served with veal or meat. 1789 in Georgetown has Pork bone-in chop, white grits, charred shishito peppers [fire on fire] and roasted [fire on fire] sunchokes as an entree choice
  • Fermented foods: Water & Wall in Arlington, Va. is serving up a second course of Pumpkin Curry with apple, sweet potato, eggplant, basmati and pickled chard. Water & Wall makes all fermented preparations in-house at its restaurant or sister restaurant, Chase the Submarine. Additionally, as a first course, Water & Wall includes as a choice Crème Fraiche Wings—crème fraiche, oyster sauce and gochujang, a spicy, fermented red chili-paste condiment made with fermented soybeans
  • Superfoods of the Earth: Restaurant Marvin in the U Street Corridor of D.C. is offering Skate, cosmic red & deep purple carrots, white satin carrot puree, lemon caper beurre blanc. The purple carrots, a throwback to carrots of yore from the Eastern hemisphere, are their color because of their anthocyanin content. There’s a set of research that suggests that anthocyanin helps the body fight cancer and can boost heart wellness and ward off heart disease, also boosting the immune system
  • Savory dairy: Graffiato, in the Penn Quarter, is serving up Blistered Shishitos, pancetta, garlic, and basil yogurt
  • Upscaled soup: From Indique in Cleveland Park, D.C., aims to warm up diners with its hearty Kerala Bisque—seafood soup with ginger, coconut & curry leaves

“When My Crown-Rio Foodservice was started, the idea was to bring menu management and customer engagement solutions that were Fortune 500 client-caliber and make them accessible for restaurants with sales volumes of $1M to $5M,” adds Zambrano. “Another thought was that by combining digital marketing, menu management solutions and coaching into one business-growth solution, it would help and appeal to restaurateurs that had previously needed to hire 3 or 4 specialists for the same work. Well, it has hit a sweet spot.”

To read about My Crown-Rio Foodservice’s complete portfolio of solutions and options that help restaurants succeed, view the web page: crownriofoodservice.com/success. Through the website, D.C.-area restaurateurs can also learn how the membership-based consultancy is unique, or they can follow My Crown-Rio Foodservice on Facebook or Twitter.

About My Crown-Rio Foodservice Consulting

My Crown-Rio Foodservice Consulting provides an integrated sales and profitability growth solution that combines the best of marketing & menu advisory for the benefit of Washington, D.C.-area restaurateurs looking to build their businesses. The membership-based consultancy’s accessible marketing programs and affordable rates make it a top choice for independent, single- and multi-unit restaurant operators in the D.C., Northern Virginia and Suburban Maryland neighborhoods. Customer engagement, digital marketing and loyalty strategy are just some of the services in My Crown-Rio Foodservice’s membership levels. My Crown-Rio Foodservice is part of Trendystia MRC, based in Rockville, Md., and an allied member of the Restaurant Association of Metropolitan Washington.

Contact:
Rick
301-287-3002 x3
solutions@crownrio.com
crownriofoodservice.com