Gastronomic trends change seasonally and annually, but lately, the culinary scene is evolving across the country and in Baton Rouge in ways that keep surprising us. It’s not just individual ingredients and preparation methods that are shifting. It’s the dining scene writ large, thanks to the long wake of the coronavirus pandemic.
Our November cover story explores the countless operational adjustments restaurants have made over the last year and a half, from significantly expanding their to-go businesses, to managing dramatic labor shortages and supply chain delays on new equipment.
To combat these new challenges, many have responded by digitizing their ordering and reservation systems to save time and prevent errors. This year also brought about a steep rise in protein prices, coaxing more restaurants and consumers to explore plant-based options. There have been big changes in the routines of home cooks, who are cooking and eating more adventurously after experimenting in the kitchen more throughout the pandemic. But as their routines normalize, they’re also taking advantage of a much bigger variety of prepared meals sold by supermarkets, caterers and restaurants.