Preparing for the Future of the Restaurant Industry

Want to succeed in the restaurant industry? Then you’ll need the hands-on experience and competitive skills you can gain from formal culinary training. If you thrive on the excitement of experimenting with new recipes, you should ask yourself, “What is the future of the culinary arts, and where can I fit into it?”

If you receive your training from Helms College, you can be in a better position to confidently take on any industry trends and standards and find your place in the exciting and fast-paced world of food.

Industry Trends to Look Out For

The truth about the restaurant and culinary sectors is that the “restaurant recession” is a myth and research has shown a constant upward trend in growth.1

According to the National Restaurant Association, the restaurant industry projects $799 billion worth of sales in 2017, a 1.7 percent increase from the previous year, as consumers continue to dedicate spending to eating out.2

And there’s a bigger reason why people continue to spend money on eating out: to socialize.

According to some of the biggest chefs in the business, social responsibility is moving up the priority list for the restaurant world—whether that be sustainability, diversity or hospitality—it’s all on the table for 2017, both literally and figuratively.3

The restaurant industry is transforming, and it’s important to have chefs entering the business who not only have formal training but also have innovative and creative ideas about food and the dining experience.

Training for Your Place in the Restaurant Industry

At Helms College, you are in a position to explore different restaurant trends that include culinary techniques, culinary preparation and presentation and ingredient exploration, so when it comes time for you to take on the social responsibility of the restaurant industry, you’ll be ready.

How can you transform your natural cooking talent and creativity into a rewarding future with employable skills? Through the right kind of training. At Helms College, our culinary arts programs not only provide an opportunity for you to gain real-world modern restaurant experience at Edgar’s Grill and Edgar’s Bistro but also to become a successful restaurant manager.

Here are three restaurant industry basics you can expect to learn from Helms College:

1. A Culinary Arts Foundation

An important aspect of social responsibility in the restaurant industry is the ability to prepare a diverse range of dishes using the proper culinary techniques. While taking the class, you get to learn basic skills such as holding your kitchen knife and other simple tricks that can help you cut down the amount of time you spent preparing a meal or setting a table.

The program allows you to explore basic cooking techniques including how to grill, sauté, pan fry, bake and sear.

2. Culinary Management and Financials

If you want to be able to stay relevant on restaurant trends and industry standards, then Helms College has such an opportunity for you through hands-on management practice, as well as skills of managing finances. You’ll be able to gain experience through an externship to help prepare you for day one of your future restaurant career.

3. Dining Room Operations

Have you ever wondered what exactly goes into creating an eating environment that fulfills the social aspect people crave from their dining experiences? Here, you have a chance to learn how to set an inviting table, which is essential to the overall dining experience.

You can gain the skills and knowledge to smoothly oversee your own dining room in the future. You can easily be equipped with the knowledge and creativity if you receive your training from Helms College.

Take the First Step Toward Your Culinary Career Today

By pursuing culinary training from Helms College, you will not only be able to acquire culinary arts skills, but you can also remain informed on the trends in the restaurant industry. Ready to make your culinary career dreams a reality? Contact us today to get your training started.


Preparing for the Future of the Restaurant Industry was last modified: April 29th, 2019 by Olivia DeMoss