By Allen Pierleoni
What are some of the good and bad points when it comes to dining trends? Here are a few, as veteran restaurant consultant Jerry Prendergast sees them. He's the founder and president of Prendergast & Associates in Los Angeles (www.restaurantproducer.com).
Pro: "They offer unusual foods and variety," he says.
Con: "They take away business from brick-and-mortar restaurants" that are more financially vested in their locations.
Pro: Opening a temporary "restaurant" in a home or rented space "offers exciting food in changing environments from a variety of chefs."
Con: "The 'guest chef' has no investment or risk in offering his food by using the premises of another."
Pro: "They give access to so many more writers to 'review' new establishments of all types."
Con: "They let anyone - qualified or not - rant about places with or without reason. There is no sense of responsibility to the reader or to the community."
Comfort foods from the past
Pro: "The market for classic foods (pizza, cupcakes, burgers) and cooking seems to go on forever" and many of the restaurant are devoted to quality.
Con: Too much "jumping on the bandwagon" and a lack of "innovation with new, challenging food trends - but risk adversity is still the norm."
Call The Bee's Allen Pierleoni at (916) 321-1128.