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In The News

Bowl Food to be a Major Trend in 2017, Predict Experts - Hindustan Times

December 2, 2016

According to the diviners at food and restaurant consultancy group Baum + Whiteman in New York, bowls will become even more popular as the serving vessel of 2017. The report, which is based on trends that emerged in the last year, predicts that the popularity of meals served in bowls will become even more mainstream in 2017, in the vein of acai, poke, smoothie and Buddha bowls which were all over food blogs.

5 Top Food Trends You'll See in 2017 - Forbes

November 30, 2016

Global food, restaurant and hotel consultancy Baum + Whiteman released the 13 Hottest Food & Beverage Trends In Restaurant & Hotel Dining For 2017. It takes a comprehensive look into the dining industry: From the issue of falling food prices hurting restaurants to the rise of delivery-only food startups.

Five Questions for a Food Trendspotter - Food Business News

November 22, 2016

“In a nutshell we’ve become a nation of flavor junkies,” said Michael Whiteman, co-founder and president of the Brooklyn-based international food and restaurant consulting company.

2017 Restaurant Trends: Creative Breakfasts, Innovative Vegetables, more - Nation's Restaurant News

November 9, 2016

Amid stiffer competition from supermarkets and delivery services, restaurants will face rising labor costs and rent prices in 2017.  However, upscale-casual restaurants offering a unique experiences continue to draw well-employed young people with few expenses.

The Surprising Food Trend That's Driving the Restaurant Recession - The Fiscal Times

October 31, 2016

 “The big danger?” asks Baum + Whiteman, food and restaurant consultants, in a 2017 trend report. “If food prices continue falling, restaurants will be compelled to lower menu prices precisely as costs spiral upwards.”

The Real Most Important Meal of the Day - Bloomberg

October 3, 2016

Michael Whiteman has been thinking about how people eat lunch since the mid-1970s, when the Port Authority of New York and New Jersey hired his young restaurant-consulting firm to develop the dining options for the original World Trade Center, which had recently risen on the southern tip of Manhattan. 

Hummus's Quest to Conquer America, One Mouth at a Time - Today

April 20, 2016

 Michael Whiteman, president of international food trend analysts Baum+Whiteman, compared hummus’ rise to another Mediterranean favorite that recently hit it big, Greek yogurt. One key, Whiteman says, has been giving Americans what they’ve always craved: a seemingly endless variety of flavors and styles to satisfy our “national need for snacks at any hour of the day.”

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