Bar-inspired flavor profiles, real ingredients, “snackification” and automation: Those are just a few of the trends New York City-based consultants Baum+Whiteman International forecast to be big in 2013. The firm, which creates high-profile restaurants for clients around the world, collects macro hospitality trends each fall and issues its predictions. Here’s what we can expect: 1. Bars: Where the flavor action is Looking for future flavors? Keep a keen eye on ...
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