This was a presentation done for a majour food provider

1. S T A T E
O F T H E
I N D U S T R Y
Q2 Trend Report by Ink & Grit

2. By
The Numbers
It’s not just for McDonalds anymore, with 54% of
restaurant consumers saying they would order
breakfast if their favorite restaurants offered it all
day. The success of fast casual brands built around
this concept, most notably Eggslut on the west coast,
has proven that this is an angle that has legs. Look for
more expansion on this concept in the fast casual
arena, but keep an eye out for full service concepts
looking to incorporate this approach into their
operations as well.
Trend Report 1 in 3 Americans got their first job
experience in a restaurant.
The restaurant industry is projected
to employ 14.7 million people in
2017 – about one in 10 working
Americans.
40% of consumers say diet-specific
food options would make them
choose one restaurant over another.
Restaurant industry sales are
projected to total $798.7 billion in
2017 and equal 4 percent of the U.S.
gross domestic product.
More than 9 in 10 restaurants have
fewer than 50 employees.

3. Blurring the Line
Between Retail and
Restaurants
As the online retail industry puts increasing pressure on brick and
mortar stores to turn to unique approaches to attract buyers, we’re
seeing more and more retailers turn to food and beverage offerings as
way to attract consumers to physical locations. Concrete plans for a
foodhall in Bloomingdales’ NYC flagship are just the start of a new
trend we think will take 2017 by storm.

4. No More
Separation
of Chef
and State
As a new administration nears the end of its first 100 days, a few things
have become clear. From healthcare to immigration to the environment,it is
clear that sweeping policy changes will directly affect the restaurant and
hospitality industries in multiple ways. It is also clear, that players in these
industries will make their voices heard. From nightly profits being donated
to Planned Parenthood, to celebrity chef endorsements of “A Day Without
Immigrants”, to hotel groups pledging commitment to environmental
responsibility,look for unprecedented social and political stances being
taken by small and large companies alike.

5. Ok, so we’re about 15 days late on this one, but we’re too
excited not to include this on our watch list. Daniel Boulud
disciple Gavin Kaysen’s second hometown opening promises
to deliver more of what Kaysen has made his name on at
Spoon and Stable (just a few towns over) since openinga few
years ago. Beautiful, delicious food in a well thought out and
approachable setting, adding to Minnesota’s growing
repertoire of must eat restaurants.
Bellecour,
Wayzata MN

6. Corvino Supper Club and
Tasting Room, Kansas City MO
This one might be cutting it close to the deadline too, but we’ll be watching closely. Many have attempted the “double duty” restaurant
before, but few have been able to really excel at it, but here Michael and Christina Corvino will operate an 80 seat dining room with a la
carte service and an 18 seat tasting room home to a 10 course tasting menu executed and plated in plain site of the diners. For a first solo
venture from the duo, this is a monumental undertaking, but we love the restaurant within a restaurant approach and hope to see a
successful incarnation of the concept.

7. Lady of the
House,
Detroit MI
Is it telling that the three openings that we’re most excited about
this spring are all coming from the Midwest? We think so, but
we’ll talk about that later. Here, Detroit Eater’s 2014 Chef of the
Year Kate Williams will use this venture as an opportunity to
create an intimate venue focused on nose to tail cooking and the
finer points of hospitality. No reinventing the wheel here, but
when a chef we trust gets the opportunity to take the reigns, we
take notice.