Many of David Davoudpor’s responsibilities as CEO and chairman of Best American Hospitality Corporation revolve around the daily and financial operations of the company. As a restaurateur who travels on a regular basis, David Davoudpour is exposed to rising dining trends in different parts of the globe.

1. David Davoudpour

2.  Many of David Davoudpor’s responsibilities as CEO and
chairman of Best American Hospitality Corporation revolve
around the daily and financial operations of the company. As a
restaurateur who travels on a regular basis, David
Davoudpour is exposed to rising dining trends in different
parts of the globe.
Research firm Technomic identified top food trends that
changed the course of restaurants in 2016. It began with the
Sriracha effect, which emerged from Thailand and drove
restaurateurs to look for the next ethnic hot sauce. Other new,
popular menu items included roasted food such as roasted
vegetables and charred fruits, as well as trendy new
beverages like ginger ales and sparkling teas.

3.  The delivery revolution, where consumers rely on
mobile apps to order food in the comfort of their
homes, also made waves the past year. Popular
delivery services include GrubHub and Munchery.
Another trend pushed people to avoid genetically
modified organisms amidst pending discussions on its
effects, influencing restaurants and other food sellers
to consider labeling their menus and packaging in
regards to GMO status. As for supply chains,
consumers now demand local and fresh produce, while
local workforce enjoy higher wages. So much has
changed in the industry that even fast food chains
have shifted to fresher menus.