5 restaurant trends to watch this spring

Photo Credit: Nation's Restaurant News

Spring is coming, and that means cooking with English peas and fava beans, morels and ramps, fiddleheads and rhubarb, just as it does every year. But seasonal produce isn't the only factor inspiring restaurant offerings over the next few months.

Here's a look at five trends — including flavors, cuisines and processes — that you can expect to see more of this spring.

The cuisines of Spain, southern France, Italy, Greece, Turkey and North Africa have been growing steadily in popularity for the past decade, but they were given a meaningful shot in the arm recently. A study by the New England Journal of Medicine documenting what people have been claiming for years: that the region’s diet is good for the heart. Combine that with the now widespread acceptance of hummus and Greek yogurt, and you have a trend with real legs.

You’ll see Mediterranean touches this spring at places such as DGS Delicatessen in Washington, D.C., where chef Barry Koslow will be adding black sesame yogurt to spring pea soup with smoked salmon tartare. And at T. Cook’s at the Royal Palms Resort and Spa in Phoenix, chef Todd Sicolo has introduced a springtime salad of shaved asparagus and preserved lemon — a common North African ingredient — with morels, Reggiano cheese and tomatoes. Read More.

Firehouse Subs ranks No. 2 fastest growing U.S.

Photo Credit: Biz JournalsFirehouse Subs ranked as the second fastest growing restaurant chain over $200 million in sales in the nation in 2012.

The Jacksonville-based chain reported a 33.5 percent increase in sales to $380 million in 2012 from 2011, and a 19.3 percent change in the number of restaurant units, according to data from Technomic Inc. Only Dickey’s Barbecue Pit ranked higher on the list with a 46.5 percent growth in sales to $249 million.

Firehouse was the highest ranked of three different sub chains on the list. Jersey Mike’s Subs, ranked No. 3 with a 26.3 percent increase in sales to $348 million and Jimmy John’s Gourmet Sandwich Shop ranked No. 5 with a 24.6 percent increase to $1.26 billion. Read More.

Whole Foods Plans To Open Health Resort In Austin, Texas Area

Photo Credit: Huffington PostA well-balanced diet is just one piece of the healthy lifestyle puzzle, and in an effort to promote long-term health and well-being, Whole Foods has announced its plans to open a new health resort. The facility, projected to be located in the Austin, Texas area near the company's headquarters (and the location of the first Whole Foods market), will focus on healthy lifestyle education. Read More

Behind the Scenes of Panera Bread's New Commercial

Panera debuted a new commercial this month, elaborating on their "Live Consciously. Eat Deliciously." message. This "Behind the Scenes" video illustrates Panera's transparent strategy, which is becoming a trend in the Fast Casual industry. Panera also emphasizes the importance of using fresh food in order to offer the best food. This combination of transparency and use of fresh ingredients is something that was first seen in Chipotle's marketing strategy. Click below for a 'behind-the-scenes' look at their new commercial.

The Counter to debut fast-casual burger concept

Photo Credit: Nation's Restaurant NewsThe Counter will debut a fast-casual burger concept with a Chipotle-like service line in Los Angeles later this month.

The new concept, dubbed Built Custom Burgers by The Counter, will borrow from The Counter’s casual-dining menu options. But instead of ordering tableside with a clipboard, guests will be able to build their own burgers as they walk a service line.

“It’s everything you love about The Counter, but with a fast-casual format,” said Jeff Weinstein, founder and co-chief executive of Los Angeles-based The Counter.

Weinstein said he and partner Craig Albert developed Built after they were approached to bring The Counter to nontraditional locations, like airports and university campuses. Read More.