Two culinarians discuss food trends in the restaurant space

For our final COEX interviews, NRN editors Holly Petre and Sam Oches spoke with two culinarians in the food industry about what they see as future trends ahead for the industry. 

Matt Harding of Piada Italian Street Food, with 42 restaurants based in Columbus, Ohio, spoke with Petre about the new store opening in Houston and the expansion of the regional brand.

“Many people would define [Piada] as the Italian version of Chipotle…but we want to be the next Piada,” said Harding. 

Harding spoke about the new menu innovations at the restaurant that include new salmon entrees with fresh squeezed lemon and fresh ingredients as well as how they’ve been impacted by the supply chain woes.

Oches spoke with Nicole Votano, formerly the head of culinary and concept development at REEF, about what she sees as the current and future food trends in the industry and how to find trends through social media and travel.

Some trends Votano pointed out include:

• Plant-based foods for meat-eaters;
• To-go and delivery food space will have a major focus;
• Food profiles will go heavily Asian and Latin; and
• Hybrid food types to not eliminate anyone from the equation.

Check out the full episode and subscribe to Extra Serving wherever you get your podcasts.