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| The following article is a summary of “Emerging Food Concept Trends in Foodservice” report published by Packaged Facts, a division of MarketReseach.com. The report is an insider’s look at exceptional dishes in the leading white table cloth and ethnic restaurants throughout the United States. Boursin stuffed kangaroo nachos with roasted avocado corn salad and huckleberry habanero demi-glace. Chocolate-covered caramel topped with Welsh smoked se salt. Roasted red pepper with goat cheese Kettle chips. These actual foods that you can actually order off a menu or buy in a market give insight to some of today’s food trend innovations. According to the Center for Culinary Development in San Francisco, California, most food trends follow a fairly predictable path or stages into the mainstream. Stage 1- The ingredient, dish or cooking technique appears at upscale restaurants. Stage 2- The item is featured in specialty consumer-oriented food magazines such as Gourmet and Bon Appetit, the Food Network show plus specialty retail shops. Stage 3- The item begins to appear in mainstream chain restaurants and in general retail stores. Stage 4- Women’s and family-oriented publications carry the news to a broader audience. Stage 5- Finally, the trends makes its way to quick service restaurant menus and develops a presence on grocery store shelves. 以下的文章是市场调查网站“包装实情”链接网页上出版发布的报告，主要介绍了美国餐饮服务业饮食理念的新趋势。该篇报告是通过一位业内人事的眼光来看珍馐美味在整个美国的主流餐馆和民族餐馆中所引导的趋势。 乳酪酿袋鼠耳朵与烤牛油玉米沙律和越橘辣椒半蜜饯。巧克力盖卡梅尔突破与威尔士熏海盐，烤红辣椒羊奶酪片。 你可以实实在在地从菜单上点到或者从市场上买到这些食物，从而可以从一个侧面洞察到当今餐饮革命的趋势。 加州旧金山的烹饪研发中心表明，大多数的餐饮潮流都遵循着预先已设定好的途径或阶段汇入主流发展趋势。 阶段一：配料，菜肴，或者烹饪技术轻而易见地出现在高档餐馆。 阶段二：烹饪细则很快就会登载在《美食家》《好胃口》等一些以顾客为导向的专业杂志上，甚至“餐饮网”还会附带刊登一些美食专卖店的名录。 阶段三：这些菜肴开始出现在主流的连锁饭馆和一些主要的零售店里。 阶段四：以妇女和家庭为导向的出版业将这些新闻呈现给更加广泛的读者群。 阶段五：这股趋势迅速发展，最后那些随着餐饮新趋势应运而生的菜肴将出现在餐馆的菜单以及杂货店的货架上。 |
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