Continuing our focus on the simple pleasures of life, we’re going to take a deeper look this week at what the industry has recently termed haute/casual.
Though we’ve shown a moderate gain in revenues these past few months (at least 10% higher than last year at the same time) the one trend that hasn’t recovered has been decadent dining. Diners are still avoiding upscale restaurants in favor of a more simple, independent, one-of-kind-type eateries. And, for once, the industry is changing to suit them.
Focusing on simple and recognizable dishes puts customers at ease, according to Lesley Chesterman of the Montreal Gazette. Finding inspiration in street food, bbq pits, sugar shacks (think of Michel Picard’s new Cabane à Sucre) and unpretentious bistros, dozens of Montreal chefs are putting out large portions that focus on the scrumptious over the luxurious. It was a hot button topic at the American NRA conference in May as well… Restaurants that specialize in Fast Casual (Au Bon Pain, Panera etc.), restaurants that have always capitalized on a growing desire for simple foods led seminars on how to set yourself apart through a concentration on using ingredients of exceptional quality in uncomplicated combinations.
The same trend has slid in to the bar scene as well. Canadian restaurants are moving bar food up a notch with the same attitude; mac n’ cheese, fish and chips and sliders are all getting ritzy re-visits. Furthermore, these same chefs have also coped to exploiting their staff when it comes to up-tweaking older, workhorse-esque, dishes. Ask your employees what they enjoy eating when dining out or eating in and you’ll discover a wealth of information you probably haven’t ever before considered.
Across the water, Greece has embraced a tradition that had been sadly ignored for the past few decades, the time-honored taverna. For Greeks, dining has always been discourse’s sad cousin; so the reason d’être for a taverna was to provide the comforts of home while one was, well, not at home. The recession has reminded people of the joys of eating in, so it makes sense that entrepreneurs are finding success with homey dishes.
Best of all? The critics (in addition to the customers) are licking it up and asking for more; Food and Wine Magazine, for the very first time in its entire history, actually chose the owner/operator of a food truck for one of its Best New Chefs 2010!
