Serving Trends, Summer 2017

20th Jul 2017

In celebration of all who are serving this Summer 2017, Restaurantware has compiled our top three favorite food serving trends. 

All Day Dining

As formal dining has taken a backseat to more comfortable, casual dining, restaurateurs have adapted the all-day diner model into all-day restaurants who serve breakfast, lunch, and dinner in a range of cuisines. Businesses appreciate the added time that they can capitalize on serving customers, while customers appreciate that their go-to spot does breakfast, lunch, dinner, and drinks.

Food Bowls

This trend continues to expand throughout the eating world. What started out as acai bowls for breakfast and tuna poke for lunch has turned into a feeding frenzy that spans all meals of the day and excludes no cuisine style. Food bowls are convenient to eat, provide a more complex flavor experience, and are completely versatile to every dietary preference. Great for eating in and taking out, food bowls are in the sphere of influence and popularity to stay.

The Rise of Vegetables

Vegetables and their ever expanding presence in juices, food bowls, meals, and sides is something to celebrate this summer. Paleo friendly restaurants are coming out of their niche corners and into the mainstream spotlight. Zucchini noodles are a much demanded alternative to high-carb pasta and burgers wrapped in lettuce rather than buns, is becoming the norm. Cauliflower is everywhere and on everything. It comes to the spotlight this year just as brussel sprouts and kale did in year’s past.