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SIUSLAW NEWS ❚ WEDNESDAY, JULY 1, 2015
Trends you may see when dining out
Restaurants are thriving once again. Since 2014,
restaurant-goers have renewed interest in socializing away
from home and more money to spend, a stark turnaround
from preceding years when diners were living on tighter
budgets thanks to a recession that began in 2008.
As crowds waiting in line for their favorite eateries begin to
grow anew, restaurants have begun to implement new menus
and dining styles in an attempt to attract a broader clientele.
Many trends are catering to the younger, technology-driven
customer.
• Photo-ready foods: Diners are utilizing social media to
share their menu choices with people all around the world.
Scroll through anyone’s news feed and you’re likely to fi nd
photograph’s of last night’s entrée or an impressive dessert
enjoyed during a night out with friends. Many restauranteurs
understand that their latest culinary creation is likely to fi nd its way onto social media,
so a greater emphasis is being placed on plating — or making foods look better when
fi rst presented to diners.
• Digital kiosks: Desire an appetizer or want to reorder another beverage? You
may not have to fl ag down your server to do so. Several restaurants have implemented
tablet-based service at their tables. In addition to playing games or getting apprised on
the latest specials, guests can order some menu items through table-mounted tablets.
And if you’re in a rush for the check, swipe your credit card and pay the bill without
waiting for your waiter to bring it over.
• Healthier kids’ choices: For years the standard fare for kids has been burgers, fries
and various recipes for mac-and-cheese. But a survey of professional chefs sponsored
by the National Restaurant Association revealed that
many restaurants are now off ering a greater variety
of foods on kids’ menus. Soups, salads, leaner meats,
and more vegetables are some of the items kids can
choose from.
• Increase in craft foods: Greater emphasis is
being placed on creating meals that look and taste
good and are produced in eco- and community-
friendly ways. Craft foods are made in small batches
from locally sourced ingredients, helping to create
a symbiotic relationship between eateries, farmers,
food manufacturers, and diners.
• Community tables: Make new friends while
dining out by getting seated at community tables,
which are no longer restricted to Japanese hibachi
restaurants. Th ese larger tables pair diff erent diners together.
• Neurogastronomy: Many restaurants are employing neurogastronomy, or the
science of manipulating perception of how foods taste by external factors. Everything
from the colors of dishes to the sounds of music being piped in can aff ect your
perception of taste.
• Prepaid reservations: Today you can purchase just about anything in advance,
from movie tickets to vacations. Soon you may be able to prepay for restaurant meals
as well. Arrive at your reserved time and enjoy your meal. Th is trend is benefi cial to
restaurants because they are guaranteed revenue even if patrons do not show up.
Trends in dining out can make meal experiences more unique. Expect some new
changes at your favorite restaurants.
S urfside Restaurant
The Grill & Lounge
at Sandpines
We are now open for lunch in the
Lounge 7-days a week!!
Dinner Fri & Sat nights from 5-8pm
WE NOW HAVE CRAFT BEER ON TAP
FRIDAY Petrale Sole with lemon pepper
served with coconut, rice and lemon mustard
RED-WHITE-BLUE
BURGER AND FRIES
HAPPY HOUR 2-5 Wed-Sun
vinaigrette tossed asparagus.
SATURDAY NIGHT DINNER SPECIAL
Surf and Turf Pasta ONLY $14
1201 35th Street at Kingwood, Florence
Highway 101 & 35 St.
541-997-4623
over spinach and red beans served with
PLUS
loaded mashed potatoes.
Complimentary
Hi, Welcome Restaurant
to Mo’s
Mo’s
®
~ FEATURED LOW-CARB SELECTIONS ~
Every Month
Mo's Grilled,
has brought
"Motivation
SALMON:
Poached, in or special
Blackened
for Kids"
tables
which
raise
money
for
local
charities
CHICKEN BREAST: Boneless, Skinless Breast of Chicken
that are devoted to helping the wellbeing of local
SHRIMP SKEWERS: 2 Grilled Shrimp Skewers
children. This month FLORENCE HEAD START
All of the above are served with
local
charity
being
Green Beans is or the
Mixed
Steamed
Veggies
and honored.
a Shrimp Dinner Salad
NEW
these
tables ITEMS
you help
By sitting at
a
specific
local RIBS:
charity
each
Baby
Back and
Pork Ribs with the
BBQ PORK
every time. We James
thank Gang
you BBQ
for Sauce
that!
BLACKENED SALMON CEASAR SALAD
Mo’s Old
Town, Florence • Daily 11 am - 8 pm
®
Mo’s
Town,
Florence
• Daily
11 am - 8 pm
Serving Old
Bowls
of comfort
for Over
50 Years
Serving Bowls of comfort for Over 50 Years • 541-997-2185
¼ pound burger w/Rogue Creamy Blue Cheese, Pendleton
BBQ Sauce, topped w/peppered bacon and all the fixin’s
SATURDAY: Beef Brisket
Open for Lunch & Dinner • Lunch Specials Daily
Reservations Suggested.
165 M APLE S T . • 541-997-9811•
Hours
Tues-Sat:
11:30am-9pm
WWW . MAPLESTREETGRILLE . COM
All American Dessert
Reservations CALL
$9.95
541-997-8263
Le Bouchon
P ROVISIONS
W INE B AR & S ALES - D ELICATESSEN
Locally Baked Pastries – Breads – Muffins
Sandwiches - Soup - Salads
Our Organic Garden is supplying our
Greens and Vegetables
Willamette Valley Raw Milk Cheeses
WEEKEND WINE TASTING
Umpqua Valley • Brandborg Vineyards
Benchlands Pinot Noir and Fleur De Lis – White Pinot Noir
Open Daily 10 am - 5pm • Closed Mondays
1277 Bay Street- Old Town Florence - 5 41-902 -1391
Prime Rib Wednesday
Includes yukon mashed
potatoes and salad. Only
$16
1285 Bay Street in Old Town Florence, OR 97439
(541) 902-8338
Hours: Monday-Sunday 11:00am to Close
Happy Hour: Monday-Friday 3:00pm to 5:00pm