Every year, for the past twenty years, my intrepid husband, the international food and restaurant consultant Michael Whiteman, publishes a wonderful, sometimes irreverent, but always prescient trends report about the world of food, dining, and technology. His forecast, affectionately known as “The Whiteman Report” gets picked up quickly all over the world, and was recently highlighted in Forbes (Nov. 25, 2021). From a list of 12 sizzling predictions and 17 mouthwatering buzzwords that comprise his forecast, Forbes journalist, Eustacia Huen, chose four that she deemed to be the most salient. This, too, becomes an interesting prism from which to view the coming year. For me, I loved the case made in support of what we once so passionately cared about: “No! Fine Dining Is Not Dead.” Add to that, Korean hot dogs, mac-and-cheese ice cream, tater tots casserole, and the robotization of commercial kitchens, means the hi-low debate will no doubt continue well into 2022.

Baum+Whiteman, the renowned restaurant consulting group, develops high-profile restaurants, hotels, and luxury dining destinations around the world, including six of New York’s three-star restaurants (Windows on the World, Rainbow Room, Hudson River Club, Aurora, Market Bar & Dining Room, and Cellar in the Sky). Their annual hospitality predictions follow ...

Vegan chicken everywhere ... Ghost kitchens’ runaway population explosion ... Quirky fast-food trends from Asia ... Heritage cooking in the spotlight ... What’s a boozetarian? …Plus 17 buzzwords for the year ahead. Read all about it!

Wishing you a healthy, happy, and delicious New Year.