Involve the guests and make special menus with new concepts and take your guests opinion about what they would like to eat – Sahil Sablok, Executive Chef, The Claridges, New Delhi

Reducing ‘food miles’ by buying local produce and developing vendors with capabilities to grow locally will be a key trend. Chefs are into procuring customized produce in collaboration with farmers, a trend known as ‘Lacavorism’. Consumers are increasingly worried about chemicals in their food, so restaurants are looking at chemical- free food. Also, lounge bars are becoming popular globally as they are the perfect blend of a casual atmosphere with light snacks. Chefs should strike a balance between going all guns blazing and having a margin of error to improvise on a trend within six months, if a fad fades off. Guests would be in a dilemma about your ability to do things, and improvising has its own effect on costs too. Therefore, the success of trend application lies in understanding your customers well. Keep things simple and introduce innovations in tandem with your regular offerings. Involve the guests and make special menus with new concepts and take your guests opinion about what they would like to eat