It’s that time of year, when the tea leaves, crystal balls, Tarot cards and other psychic tools come out, and the predictions are made.
They are to be consumed with a giant flake of Maldon sea salt. Still, while wishful thinking seems to be the foundation for many prognostications from the food-and-drink universe, some are rooted in observation-based reality.
Baum + Whiteman, the New York City-based food and restaurant consulting firm, produces an annual, well-researched forecast that frequently proves, in hindsight, to be spot-on.
They note that menu prices are outpacing supermarket