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The Organic Trend Is Catching on in the Restaurant

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The Organic Trend Is Catching on in the Restaurant

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With a culinary training that includes learning different cuisines from North Africa, southern Mediterranean, and Asian-Caribbean, Chef Jeff McInnis has opened multiple restaurants in the eastern US, serving diners Southern and Puerto-Rican favorites. Chef Jeff McInnis is one of the growing number of chefs in the restaurant industry who are incorporating organic entrees into their menus.

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With a culinary training that includes learning different cuisines from North Africa, southern Mediterranean, and Asian-Caribbean, Chef Jeff McInnis has opened multiple restaurants in the eastern US, serving diners Southern and Puerto-Rican favorites. Chef Jeff McInnis is one of the growing number of chefs in the restaurant industry who are incorporating organic entrees into their menus.

The organic industry has experienced a boom in the last few years. Last year alone, the organic sector generated $52.5 billion in sales, which is a 6.3 percent increase in 2018, according to the Organic Trade Association .

Produce sales comprise roughly 90 percent of the $52.5 billion in organics, and in line with industry sales, organic produce comprises much of what restaurants are putting on menus. For example, salad, tomato, onion, pepper, potato, lemon, cucumber, mushroom, carrots, and garlic are associated with the word organic on restaurant menus.

More than making word associations, the trend toward incorporating organic food onto menus is happening across the industry. Forty-seven percent of the fine-dining restaurant segment incorporates organic ingredients on their menu. Forty-two percent of fast-casual restaurants are incorporating organic items, but this percentage includes the number of restaurants that are also incorporating vegetarian, gluten-free, and house-made items.

This trend toward incorporating organic foods into modern dining is driven by consumer demand. In fact, many restaurants are catering to demand for foods that are healthy, sustainable, and tasty. Moreover, consumer concerns regarding the amount of pesticides and other chemicals have contributed to this shift in preference of seeing organic items as a part of menu items.

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The Organic Trend Is Catching on in the Restaurant

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With a culinary training that includes learning different cuisines from North Africa, southern Mediterranean, and Asian-Caribbean, Chef Jeff McInnis has opened multiple restaurants in the eastern US, serving diners Southern and Puerto-Rican favorites. Chef Jeff McInnis is one of the growing number of chefs in the restaurant industry who are incorporating organic entrees into their menus.

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The force behind the acclaimed Manhattan eatery Root & Bone, Sunny Side Up Hospitality CEO and chef Jeff Mcinnis currently oversees operations at seven different restaurants in multiple US states, as well as Puerto Rico. Among his other accolades as a chef, Jeff Mcinnis has earned two James Beard Foundation awards.

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The force behind the acclaimed Manhattan eatery Root & Bone, Sunny Side Up Hospitality CEO and chef Jeff Mcinnis currently oversees operations at seven different restaurants in multiple US states, as well as Puerto Rico. Among his other accolades as a chef, Jeff Mcinnis has earned two James Beard Foundation awards.

Originally established in 1986, the James Beard Foundation transformed the home of legendary chef and educator James Beard into a center for the culinary arts. Just 4 years later, the foundation established the James Beard Foundation Awards to recognize culinary excellence in multiple forms.

The James Beard Foundation Awards quickly earned a reputation as one of the highest honors that professionals in food and beverage related industries can receive. Although the idea of the celebrity chef is now culturally ubiquitous, the James Beard Awards shine a spotlight on exceptional cooks who might otherwise go unrecognized.

Today's James Beard Foundation Awards celebrate work in dozens of categories ranging from Outstanding Restaurant and Outstanding Restaurateur to Outstanding Pastry Chef and Outstanding Bar Program. They also grant numerous regional Best Chef awards.

Categories Tags Posted on Chef, Culinary arts Foundation Awards

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The force behind the acclaimed Manhattan eatery Root & Bone, Sunny Side Up Hospitality CEO and chef Jeff Mcinnis currently oversees operations at seven different restaurants in multiple US states, as well as Puerto Rico. Among his other accolades as a chef, Jeff Mcinnis has earned two James Beard Foundation awards.

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No Kid Hungry’s School Breakfast Program

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No Kid Hungry’s School Breakfast Program

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Introduction Award-winning restaurateur chef Jeff McInnis owns and operates five brands of restaurants in Florida, New York, Indiana, and Puerto Rico through Sunny Side Up Hospitality, where he serves as chef and CEO. Chef Jeff McInnis also volunteers with, cooks for, and donates to many charities, such as No Kid Hungry.

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No Kid Hungry's School Breakfast Program

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Award-winning restaurateur chef Jeff McInnis owns and operates five brands of restaurants in Florida, New York, Indiana, and Puerto Rico through Sunny Side Up ...