Restaurants putting more high-quality, unique ingredients like pork belly in their dishes

Re:Restaurants putting more high-quality, unique ingredients like pork belly in their dishes (Foodbme)

Tue, 07 Aug 2012 04:18:10 GMT

Here's an interesting article on healthy eating trends.
Surprisingly, North America has the lowest percentage of people who buy Organic foods with only 24% of consumers saying they actively buy organic. Asia is the highest - 47%. That translates into what they're willing to pay to eat healthy in restaurants.
http://blog.nielsen.com/nielsenwire/consumer/global-trends-in-healthy-eating/

Re:Restaurants putting more high-quality, unique ingredients like pork belly in their dishes (pnwchef)

Mon, 06 Aug 2012 15:20:43 GMT

Just look at the quality of the food trucks that have popped up over the last few years. The quality of food on all levels off food service has gotten better. The consumer is better educated in all kinds of foods. I never thought a entree ending with Belly would be a popular item on anyones menu. I now see pork belly all over the place on menus, I'm not sure you will find it on the heart healthy menus. I think the restaurants are making food fun again, the customer is demanding high quality and they are paying the price for it, looks like a Win Win situation.............pnwc

Re:Restaurants putting more high-quality, unique ingredients like pork belly in their dishes (CCinNJ)

Mon, 06 Aug 2012 14:44:55 GMT

I assume the meant steak tartare.

Re:Restaurants putting more high-quality, unique ingredients like pork belly in their dishes (DawnT)

Mon, 06 Aug 2012 14:31:13 GMT

I think that says something serious about the state of the Chinese economy.

Restaurants putting more high-quality, unique ingredients like pork belly in their dishes (RestaurantBiz)

Mon, 06 Aug 2012 12:31:05 GMT

According to this article one of the biggest trends in the U.S. restaurant industry is the inclusion of unique and high-quality ingredients in dishes. Has anyone on this board tried using higher quality ingredients and seen a positive result in terms of sales? Are eaters ready to pay more for this type of fare?

I can't believe pork belly is featured on 39% more menus today than last year. Sounds like it'll be a passing fad.