7 Innovations of Highly Imaginative Restaurants

Unique practices—presently at inception—may shape the future.

Long before any foodservice trend goes mainstream, visionary chefs, restaurateurs, and mixologists are crafting unique offerings to entice, energize, and entertain American diners. At the point of inception, foodservice trends often gain traction at fine-dining establishments or in authentic ethnic eateries—environments where convention is more easily challenged and imagination can flourish independent of systemized operations.

In collaboration with Datassential, a Chicago-based firm that tracks foodservice trends, FSR highlights seven innovative practices that are entering or moving beyond the point of inception:

Micro-pairing Merges Bar and Kitchen

Photo Credit: FSR Magazine

Like chef-driven menus and house-branded alcohol, micro-pairing—an imaginative cocktail created specifically for one dish—is on the rise as chefs and bartenders collaborate to deliver that distinctive culinary experience. Read More.

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.