The consumer can be unpredictable, but here is what I expect to see next year:
Diners will greet new “free-from” moves with a yawn
Next year, restaurants will expand initiatives to source more meat raised without antibiotics, as well as cage-free eggs. These restaurants will receive a lukewarm reaction from consumers.
Yes, customers care deeply about these types of ingredients, but don’t expect too hearty a pat on the back f