Chains go to great lengths to appear as rugged individuals, distinct from the parent company. Headquarters will keep a close watch, though, to make sure sales remain strong. Rice revs up, with the ubiquitous long-grain white increasingly joined by such varieties as jasmine, Thai black and wehani. Chefs become more committed to the earth, exploring organics and sustainable agriculture. Cook-chill systems are a blast, efficient and sensible for zeroing in on the safety zone.
Fusion continues, but emphasis is on direct presentations instead of confusion.
French remains a common partner, hitched on to Asian fare for a refined finish. Big bowls, filled with pasta, stews, luscious soups, replace plates. Champagne and caviar sign on as posh partners, spawning a new breed of high-end lounges. Crossover opportunities keep kitchens humming 24 hours a day. Nighttime activities might include baking breads or cooking up specialty products.