The Next Idea’s Eating Out Forecast 2014 and forward

It’s that time again – when we review the past year and predict how food and hospitality trends will appear in 2014 and beyond.

Forecasting future directions relies on a careful balance of correctly interpreting history and foundation, along with an analysis of the current consumer frame of mind.

One thing we know for certain–the traditional research methods are less relevant in our modern dynamic consumer landscape. Therefore, we continue to employ non-traditional, innovative research techniques in order to successfully forecast trends. One method thatThe Next Idea researchers have found increasingly important when compiling forecasts, is to take into account world events and global trends. Our theory is that by understanding the consumer mentality, (which is impacted by its surrounding world and events), we can more effectively forecast evolving expectations.  Read More

The Next Idea’s 2011 Food Forecast

Catering to the Consumer Mindset: Empowerment, Alternatives, and a Search for Balance

Amidst a mood of cautious optimism, The Next Idea releases its annual report on global hospitality trends. For 2011, the prevailing message reflects a melding of increased consumer intelligence, expanded empowerment and alternatives, and a demand for a balance between cost and quality.

Simply put, in a post-recession restaurant marketplace, consumers are increasingly calling the shots. Read More

The Next Idea’s 2011 Food Forecast

 Catering to the Consumer Mindset: Empowerment, Alternatives, and a Search for Balance

 Amidst a mood of cautious optimism, The Next Idea releases its annual report on global hospitality trends. For 2011, the prevailing message reflects a melding of increased consumer intelligence, expanded empowerment and alternatives, and a demand for a balance between cost and quality.

 Simply put, in a post-recession restaurant marketplace, consumers are increasingly calling the shots. Read More

2013 Trends Summary

Those are some of the hot foods that trend trackers believe will be big in 2013.  Check out the links below for a compilation of 2013 food trend lists.  You’ll see  lots of agreement. Maybe one list just feeds off the other, but it does seem like everyone is starting to say the same thing. Anyway, here are a few highlights:

Ingredients
black garlic,padronchile,horseradish, quail eggs, durian, ramps, pine needles, fish milt, whey, seaweed, ashes, sawtooth herb, green chickpeas, kimchi, fermented everything Read More

2012 Eating out trends – India

Fast food and eating out has dramatically grown in India. The advent of the technological economy and the adoption of modern life in India is fast contributing to this growth.

The market is dominated by global players

Fast food is one of the world’s fastest growing food types. India is seeing rapid growth in the fast food and restaurant industries. It now accounts for roughly half of all restaurant revenues in the developed countries and continues to expand. The trend is radically changing the way people eat in India. Read More

The Next Idea in Pizza: Pizarro

The Next Idea created the branding and interior design for Pizzaro. Q-Gourmet will open three new three units of the QSR concept in the next year.

The Next Idea (TNI), the international restaurant and hospitality consulting firm, announces the opening of Pizzaro [http://www.pizzaro.me], a high-end pizza concept developed by its client Q-Gourmet in downtown Dubai.

The Next Idea created the branding and interior design for Pizzaro. Q-Gourmet will open three new three units of the QSR concept in the next year.

Read More

Okolo Press Release

THE NEXT IDEA PARTNERS WITH ENTREPRENEUR VICTORIA OKOLO TO LAUNCH NEW FASHION SITE, OKOLO, SPECIALIZING IN ARTISAN-CRAFTED ACCESSORIES FROM AROUND THE WORLD

Launch Marks First Client Joint Venture for TNI

WOODLAND HILLS, CA– The Next Idea (TNI), the world’s largest international retail and restaurant concept consulting firm, is expanding into the online retail market with the launch of Okolo, a new online venture. TNI is partnering with young entrepreneur, Victoria Okolo, to introduce the new concept website that is focused on women’s fashion accessories sourced from distant countries and made using artisan methodology. Each product line will be bought in small quantities so customers will need to check in frequently to discover what’s new and score truly unusual finds. Read More

Next Idea Immediate Release

From start to finish – from Bangladesh to Dubai to LA – The Next Idea innovates the restaurant consulting business

 Los Angeles – Launched in a London townhouse with one client in 2001, The Next Idea has emerged as a rarity in the hospitality industry – a full-service restaurant consulting group that creates, maintains and grows concepts around the globe.

Few restaurant consultants are tasked to build establishments worldwide, and even fewer work on that level and specializing in concept creation and development – everything from strategy, brand and product development to design, execution and communication. Read More

Skinny Kitchen By The Next Idea

INTERNATIONAL RESTAURANT CONSULTANTS, THE NEXT IDEA, PRODUCE TWO NEW FAST CASUAL DINING ESTABLISHMENTS:

LA-BASED, “SKYNNY KITCHEN,” SERVING FOOD UNDER “500 CALORIES”&

UAE’S “PRESSMAN’S,”A UNIQUE NEW AMERICAN SANDWICH SHOP IN DUBAI

 Consultation Included Concept Development, Restaurant Design, Culinary development,

Human Resources And Execution

 WOODLAND HILLS, CA– The Next Idea—the largest international restaurant concept consulting firm in the world with offices in Los Angeles, Dubai and India—have recently produced two brand new fast-casual dining concepts: Los Angeles’ Skynny Kitchen and United Arab Emirates (UAE)’s Pressman’s, located in the international business area of Jumeriah Lake Towers.

Pressman’s (www.pressmans.com), the first to open, was launched in Dubai on November 3rd (World Sandwich Day). The concept for Pressman’s harkens back to the early 19th century when sandwiches were first introduced to America. Roadside kiosks and small cafes served sandwiches to customers wrapped in newspapers. People would often meet up over a sandwich, only to find themselves embroiled in conversations about the newspaper headlines. come up with The concept of these  newspaper-wrapped sandwiches to come up with generated the name of “Pressman’s,” naming the restaurant’s sandwich makers “pressman” as they press hot, made-to-order, panini-style sandwiches (or “presses”). Read More