More demanding palates today

At the same time, Rielhe said that the professional advantage of chefs and the industry is that they can provide consumers with new experiences through the combination of different flavors. "The most significant change in this issue is the speed with which new food trends are assimilated by the consumer," he added.

In addition to desserts, local foods, small plates and organic products, the chefs placed the following foods among the most requested during 2007: special sanduches, sea food, brewed beer, energizing cocktails and different types of salts.

Analyzing the study, it was possible to determine in some cases what were the reasons that motivated the results described therein. When it comes to the preference for small plates, the research concluded that consumers want to have more control over their meals, which includes portions and sizes. Small plates allow consumers to "create" meals to their liking.

On the other hand, the growing consumption of organic products is due to the consumer's interest in knowing how and where food is grown and produced. Likewise, the research showed that those who opt for this type of food want to feel responsible for their own choices. The latter seems to be a factor of great importance, as the current consumer seeks to be more friendly to the environment and more humane to animals.

Ethnic flavors are also gaining significant traction on today's consumer palate. They are learning that ethnic cuisine has the flavors they are looking for, and they also consider that having an exotic ingredient within their meals gives them status and makes them feel adventurous.

Finally, alcoholic beverages also take his share of popularity. Sometimes, rather than looking for options for elegant and refined meals, the consumer prefers to move from the kitchen to the bar.

In conclusion, visitors to bars and restaurants today demand a greater number of options to control not only what they eat but also what they drink.