Restaurant menus will undergo profound and rapid change over the next two decades, reflecting the convergence of two significant factors. One is the power exerted by huge Generation Y as its members become autonomous restaurant-goers.
The other is the demands of diners of all ages who want menus to cater to their health, nutrition and weight concerns.
That’s the meta-message of Flavor & the Menu, an industry quarterly that tracks trends and makes predictions for the future of restaurateuring.
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