From chef Sam Crannell, Lloyd Martin

HOT: Fast casual. Specialty chef-driven shops will open, doing one or two things really well, like sandwiches, pizza, soups and salads, burritos, pasta, all based around the Chipotle concept of letting the guest see and pick their own ingredient.

LUKEWARM: Current food pricing and the death of the entree. I looked at a three-star menu from 2000 and then at my current menu—prices have not changed with the rate of inflation in almost 14 years. The minimum wage keeps going up, but prices are holding steady on menus. I would say that within the next few years, menu prices will rise 100–200 percent, if not more. With price reality setting in, look for small plates to become the norm, as most people won’t be willing to pay $50-plus for most entrees.

FREEZER-BURNED: Wine by the bottle. Wine drinking has become less of a commitment as by-the-glass sales soar and the quality of wine by the glass continues to improve.