Editors Say Bespoke Butchers, Natural Wine and Self-Pay Will Be Popular Next Year


2017 has been a challenging year, with hurricanes, floods and fires; the uncertainties of Washington politics; and the Amazon-ization of food.

For restaurants, it was a year of grappling with rising labor costs, adjusting to diners who prefer to eat restaurant meals at home, and vegetables — lots of vegetables.

Now it’s time to look forward to what’s ahead.

Here are RH editors’ predictions for trends that will shape the restaurant industry in 2018.

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About VSheree

V. Sheree Williams is the publisher of Cuisine Noir Magazine, the country's first digital and print culinary magazine that connects the African diaspora through food, drink and travel. For more, in-depth stories, visit www.cuisinenoirmag.com
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