Dec 8, 2014
Like a good recipe, industry trends take time to develop. Restaurant Hospitality editors have been watching these cook all year. It’s our job to see which ones rise up and which fall flat like a bad soufflé. We are kitchen voyeurs who peer into pantries, snoop over chefs’ shoulders and devour what comes out of kitchens. We rub elbows with restaurant owners and designers, who also become part of the recipe for success.