As the economy and American food tastes change, so do the menus in many restaurants.  I recently found a couple of interesting articles on the topics of food trends (in the US in general and specific to restaurants).  So have a good Thursday and enjoy these good reads:

From the Year of the Potato to chicken to superfoods and ethnic food influences, QSR Magazine has pulled together commentary from some top-notch contemporary chefs.  For some good ideas from seasoned experts, check out the whole article.

 (photo courtesy of Sashertootie on Flickr)

It turns out that a lot of consumers and cooks alike are retooling their menus to suit today’s changing economy.  Cooks might move toward more economical dishes and eliminate low-profit items from their menus.  The average consumer in the grocery store seems to be more likely than ever to opt for organic foods (according to a recent article in The New York Times); many foods in this sector seemed to have escaped price increases, making them more appealing to cash-strapped consumers.  Organics may become more popular in restaurants for the very same reasons, not to mention that organics on the menu can be a good marketing opportunity for a restaurant trying to set itself apart from the competition.