Sunday, January 30, 2011

Trend question: Restaurants focusing on a “specialty ingredient” that drives their entire menu + brand identity?

Sunday, January 30, 2011
Wanted to pose a question to the community here just to gather some of your thoughts:

Do you think restaurants focusing on a “specialty ingredient” that drives their entire menu and brand identity will catch on in Toronto? (Think Obika Mozzarella Bar which is coming here.) Will they be profitable? Will people love them or hate them? Just a trend? Does it have staying power? Is it too risky/difficult a concept for chefs to want to take on? Please leave your thoughts in the comments section!

Yours in food,
-Stacey

2 comments:

Tasting Toronto said...

This tweet came from the fabulous @DanaMcCauley:

@tastingtoronto Yes, it will continue to play out this year. 1. easy to communicate concept, 2. Inventory streamlining = cost savings

Tasting Toronto said...

This tweet came from the always awesome Darrin @TheDashBored

@tastingtoronto I think it could. They have alot in Japan like "Mayonaise". and I've been to Garlic's in London, ON, which is pretty good

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