Top Trends by category. Appetizers. Vegetable/vegetarian appetizers. (e.g. tempura, taquitos, kabobs, hummus)

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Marilynn Ford
5 years ago
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in 0 The National Restaurant Association each year surveys professional chefs, members of the American Culi nary Federation, on which foods, beverages, cuisines and culinary themes will be hot trends

own produce Healthful kids meals Hyper-local sourcing

appetizer W salads Main Dishes/ Center of the Plate Farm/estate-branded ingredients Food trucks/street food Micro-distilled/artisan spirits Artisan/house-made ice cream Health/nutrition Newly

branzino, Arctic char, N barramundi) Sustainable seafood on-traditional fish N (e.g.

1 in 0 The National Restaurant Association each year surveys professional chefs, members of the American Culi nary Federation, on which foods, beverages, cuisines and culinary themes will be hot trends on restaurant menus. The What s in 0 survey was conducted in the fall of 0 among nearly,00 chefs. See p. for more information about the methodology. Top 0 trends Top Trends by category Locally sourced meats and seafood Locally grown produce Healthful kids meals Hyper-local sourcing (e.g. restaurant gardens) Sustainability Children s nutrition Gluten-free/food allergy conscious Locally-produced wine and beer Sustainable seafood 0 Whole grain items in kids meals Newly fabricated cuts of meat (e.g. Denver steak, pork flat iron, Petite Tender) Red rice Vegetable pickles Prix fixe brunches F rench toast/stuffed French toast Charcuterie plates/ samplers Amuse-bouche/bitesize hors d oeuvre arm appetizer W salads Main Dishes/ Center of the Plate Farm/estate-branded ingredients Food trucks/street food Micro-distilled/artisan spirits Artisan/house-made ice cream Health/nutrition Newly fabricated cuts of meat (e.g. Denver steak, pork flat iron, Petite Tender) on-traditional fish (e.g. branzino, Arctic char, N barramundi) Sustainable seafood on-traditional fish N (e.g. branzino, Arctic char, barramundi) alf-portions/smaller H portion sizes Fruit/vegetable children s side items 0 Culinary cocktails (e.g. savory, fresh ingredients, herb-infused) Quinoa T raditional ethnic breakfast items (e.g. huevos rancheros, shakshuka, ashta, Japanese) Vegetable/vegetarian appetizers Mini meals (e.g. smaller versions of adult menu items) Appetizers Locally sourced meats and seafood Black rice Fresh fruit breakfast items Ethnic/street foodinspired appetizers (e.g. tempura, taquitos, kabobs, hummus) Produce Kids meals Locally grown produce Organic produce Whole grain items in kids meals Superfruits (e.g. acai, goji berry, mangosteen) Non-wheat noodles/ pasta (e.g. quinoa, rice, buckwheat) Fruit/vegetable children s side items E xotic fruits (e.g. rambutan, dragon fruit, paw paw, guava) Mini meals (e.g. smaller versions of adult menu items) Heirloom apples Oven-baked items in kids meals (e.g. baked chicken fingers, ovenbaked fries) Dessert rtisan/house-made A ice cream ite-size/minib desserts Savory desserts Deconstructed classic desserts essert flights/ D combos Breakfast/Brunch Sides/Starches Healthful kids meals Ethnic-inspired breakfast items (e.g. Asian-flavored syrups, chorizo scrambled eggs, coconut milk pancakes) Ethnic Cuisines and Flavors Ethnic fusion cuisine Peruvian cuisine Regional ethnic cuisine Cuban cuisine Southeast Asian cuisine (e.g. Thai, Vietnamese, Malaysian)

in 0 Top Trends by category continued Gluten-free/food allergy conscious Farm/estate-branded ingredients Other Food Items/ Ingredents Nonalcoholic Beverages rtisan/specialty A bacon Artisan cheeses

g. soy, rice) Pickling Fermenting Sous vide Liquid nitrogen chilling/freezing Oil-poaching Culinary Themes Hyper-local sourcing (e.g. restaurant gardens) Sustainability Children s nutrition All Items

own produce % % Healthful kids meals % % yper-local sourcing

kids meals % Alcohol and Cocktails ewly fabricated cuts of meat N (e.g.

2 in 0 Top Trends by category continued Gluten-free/food allergy conscious Farm/estate-branded ingredients Other Food Items/ Ingredents Nonalcoholic Beverages rtisan/specialty A bacon Artisan cheeses Specialty iced tea (e.g. Thai-style, Southern/ sweet, flavored) Ancient grains (e.g. khorasan wheat, spelt, amaranth) Greek yogurt Ethnic cuisine cheeses (e.g. queso fresco, paneer, lebneh,halloumi) ouse-made soft H drinks/soda/pop Gourmet/house-made lemonade Organic coffee Dairy-free milk (e.g. soy, rice) Pickling Fermenting Sous vide Liquid nitrogen chilling/freezing Oil-poaching Culinary Themes Hyper-local sourcing (e.g. restaurant gardens) Sustainability Children s nutrition All Items Ranked by Responses Locally sourced meats and seafood % % Locally grown produce % % Healthful kids meals % % yper-local sourcing (e.g. restaurant % H gardens) % Sustainability % % Children s nutrition % % Gluten-free/food allergy conscious % 0% Locally-produced wine and beer % 0% Sustainable seafood % 0% 0 Whole grain items in kids meals % Alcohol and Cocktails ewly fabricated cuts of meat N (e.g. Denver steak, pork flat iron, Petite Tender) % 0% % Locally-produced wine and beer Farm/estate-branded ingredients % % Food trucks/street food 0% % Micro-distilled/artisan spirits 0% % Artisan/house-made ice cream % 0% Health/nutrition % % % Non-traditional fish (e.g. branzino, Arctic char, barramundi) % % 0% Fruit/vegetable children s side items % 0% Mini meals (e.g. smaller versions of adult menu items) Preparation Methods What s HOT Micro-distilled/ artisan spirits Culinary cocktails (e.g. savory, fresh ingredients, herbinfused) Food-beer pairings/ beer dinners Onsite barrel-aged drinks %

3 in 0 WHAT S HOT continued 0 Culinary cocktails % % % Simplicity/back to basics % % % E thnic-inspired breakfast items (e.g. Asian-flavored syrups, chorizo scrambled eggs, coconut milk pancakes) % 0% Artisan/specialty bacon % Half-portions/smaller portion sizes % Artisan cheeses % Organic produce % Food-beer pairings/beer dinners % Oven-baked items in kids meals ( e.g. baked chicken fingers, oven-baked fries) % Non-wheat noodles/pasta (e.g. quinoa, rice, buckwheat) % 0 Ancient grains (e.g. khorasan wheat, % spelt, amaranth) % % Kid cuisine /gourmet children s dishes % % 0% Black rice % % % House-made soft drinks/soda/pop % % Onsite barrel-aged drinks % % % Bar chefs/mixologists % % 0% Bite-size/mini-desserts 0% % 0% % Superfruits (e.g. acai, goji berry, mangosteen) 0% % Greek yogurt 0% % % Gluten-free beer 0% % 0 Quinoa 0% % Street food-inspired main courses (e.g. tacos, satay, kabobs) 0% % Savory desserts % % Specialty beer (e.g. seasonal, fruit, spiced) % % Exotic fruits (e.g. rambutan, dragon fruit, paw paw, guava) % % Grass-fed beef % % Lower-sodium entrees % % Low-fat/non-fat milk or 00% juice options on kids menus % Organic wine % % Children s entree salads % 0% 0 Ethnic cuisine cheeses (e.g. queso fresco, paneer, lebneh, halloumi) % % 0% Specialty/gourmet sandwiches % % Flatbreads (e.g. naan, pappadum, lavash, pita, tortilla) % % Heirloom apples % % Specialty salt (e.g. flavored, smoked, % regional) % % Craft beer/microbrews % % Black garlic % % % Food-liquor/cocktail pairings % % Beer sommelier % % Red rice % %

in 0 WHAT S HOT continued T trend 0 Ethnic fusion cuisine % % % Peruvian cuisine % Ethnic-inspired children s dishes % % Heirloom beans % 0% Vegetable/vegetarian appetizers % 0% %

4 in 0 WHAT S HOT continued T trend 0 Ethnic fusion cuisine % % % Peruvian cuisine % Ethnic-inspired children s dishes % % Heirloom beans % 0% Vegetable/vegetarian appetizers % 0% % Inexpensive/underused cuts of % % (meat e.g. brisket, shoulder, skirt steak) Deconstructed classic desserts % % % Food-alcohol pairings % % % Foraging % % % Ethnic/street food-inspired % % % appetizers (e.g. tempura, taquitos, kabobs, hummus) 0 Tapas/meze/dim sum % % (e.g. small plates) Free-range pork/poultry % % % Ethnic condiments (e.g. raita/raitha, % % chimichurri, sriracha, chutney, soy sauce) Regional signature cocktails % % Dessert flights/combos % % Meatless/vegetarian items % % % Vinegar/flavored vinegar/house- % % % made vinegars Specialty iced tea (e.g. Thai-style, % % Southern/sweet, flavored) Asian-flavored cocktails % % % (e.g. lemongrass, lychee, Thai basil) Organic beer % % % 0 Pop-up/temporary restaurants % % % Specialty potatoes % % (e.g. purple, fingerling, baby Dutch yellow) Pickling % % Alternative red meats % % (e.g. buffalo/bison, ostrich/emu Fermenting % % % Infused/flavored liquor % % Micro-vegetables/micro-greens 0% T trend Hybrid fruits/vegetables 0% % % (e.g. plumcot, grapple, broccoflower) Game meats (e.g. venison, game 0% % % birds, boar, rabbit) Non-traditional spirits (e.g. soju/ 0% % sochu, cachaca) 0 Regional ethnic cuisine 0% % % Agave 0% % Sous vide 0% Vegetable pickles 0% Gourmet/house-made lemonade % % % Umami % % Traditional ethnic breakfast items % % % (e.g. huevos rancheros, shakshuka, ashta, Japanese) Fresh herbs % % % Wine or beer flights/samplers % % Charcuterie plates/samplers % % % 00 Organic cocktails % % 0% 0 Heirloom tomatoes % 0 Organic coffee % % 0 Cuban cuisine % % 0 Liquid nitrogen chilling/freezing % % % 0 Skinny /lower-calorie cocktails % % 0% 0 Southeast Asian cuisine % % (e.g. Thai, Vietnamese, Malaysian) 0 Vegan entrees % % % 0 North African/Maghreb cuisine % %

5 in 0 WHAT S HOT continued T trend 0 Dark/bitter greens (e.g. collards, % % kale, beet tops) 0 Oil-poaching % % Korean cuisine % Regional signature cocktails % Organic liquor % % % Vegetable ceviche/seviche % % % Asian-inspired entree salads % % % Food-wine pairings % % Signature cocktails % % Molecular gastronomy % % % Flower syrup/essence % % % 0 Root vegetables (e.g. parsnip, % % % turnip, rutabaga) Fresh beans/peas (e.g. fava, % % % sweet, snow) Amuse-bouche/bite-size % % hors d oeuvre Asian noodles (e.g. soba, udon) % % Latin American/Nuevo Latino cuisine % % Whole grain bread/rolls % % % Smoking % % % Asian mushrooms (e.g. shiitake, % % straw, enokitake, cloud ear fungus) T trend Low-calorie/low-fat entrees % % % Matcha/green tea powder % % % 0 Mediterranean cuisine % % Fresh fruit breakfast items % % % Non-traditional veal cuts % 0% Savory pies % % Vegetable chips % % Dairy-free milk (e.g. soy, rice) % % % Braising % % Agua fresca % % % Absinthe % % % Non-traditional eggs (e.g. duck, % % % quail, emu) 0 Specialty oils (e.g. truffle, sesame, % % grapeseed, hazelnut) Non-traditional wines (e.g. ice wine, % 0% 0% fruit-based wine) Aged meats (e.g. prosciutto, % % Iberian ham) Nordic/Scandinavian cuisine 0% % peppers (e.g. habanero, 0% % % chipotle, jalapeno) Pomegranates 0% % % Warm appetizer salads % 0% % Lean cuts of meat (e.g. loin, round) % Goat % % Fruit/vegetable purees % 0 Fennel % % % Wine on tap % % % Gourmet grilled cheese sandwiches % % % Tongue (e.g. beef, duck) % % Bacon-flavored/covered chocolate % % % Middle Eastern cuisine % % Braised vegetables % % % Muddled cocktails % % % Dark chocolate % % Infused/flavored oils % % 0 Passion fruit % % % Wine by the glass % % Edamame/soy beans % Avocados %

6 in 0 WHAT S HOT continued Beets % Sushi/sushi-style items % % Olive oil % % T raditional cocktails (e.g. martini, Manhattan, sidecar, gin sling) % % L owcountry cuisine (e.g. South Carolina/Georgia coast) % % Grilling % 0% % 0 Honey % % Duck fat % % % Curries % % Gelato/sorbet % % % Cider % % 0% Prix fixe brunches % % % Tomatillos % Flavored/enhanced water % Goat cheese % Roasting 0% % % 0 Sweet potato fries 0% % % Steamed/grilled/roasted vegetables 0% % % Radish/daikon 0% % % Tap water/filtered water 0% % % Green tea 0% 0% 0% Compound/flavored butter % % % Olives % % 0% Cupcakes % % Ceviche/seviche % % % Foam/froth/air % % % 0 Fruit desserts (e.g. cobbler, crisp, galette, tart) % % % Lollipops % % % Energy drinks % % % French toast/stuffed French toast % % 0% Soul/comfort/Southern cuisine % % % Sake/mirin % % % Granita % % % Cotton candy/marshmallows/s mores % % % Flavored popcorn % % % Brown/wild rice % % % 00 Chicken and waffles % 0 Falafel % % 0 Comfort foods (e.g. chicken pot pie, meatloaf, roasted chicken) % % 0 Pears 0% % 0 Fun-shaped children s items % 0 Smoothies % % 0 Slaw % % % 0 Egg dishes % % 0 Shortbreads % % 0 Polenta % % % 0 Milkshakes/malts % %

in 0 WHAT S HOT continued Macaroons % % % Barbecue/barbeque % % % Mini-burgers/sliders % % Grits % % Macaroni and cheese/mac n cheese % % % Bottled water % 0% Milk/flavored milk % % Wasabi peas %

7 in 0 WHAT S HOT continued Macaroons % % % Barbecue/barbeque % % % Mini-burgers/sliders % % Grits % % Macaroni and cheese/mac n cheese % % % Bottled water % 0% Milk/flavored milk % % Wasabi peas % Cauliflower % % 0 Boxed wine % % Oysters % % Italian cuisine % % Pies % Individual Categories Ranked by Responses Appetizers Vegetable/vegetarian appetizers % 0% % E thnic/street food-inspired appetizers (e.g. tempura, taquitos, kabobs, hummus) % % % Charcuterie plates/samplers % % % Amuse-bouche/bite-size hors d oeuvre% % Warm appetizer salads % 0% % Ceviche/seviche % % % Mini-burgers/sliders % % Oysters % % Main dishes/center of the plate Locally sourced meats and seafood % % Sustainable seafood % 0% ewly fabricated cuts of meat N (e.g. Denver steak, pork flat iron, Petite Tender) % 0% % Non-traditional fish (e.g. branzino, Arctic char, barramundi) % % 0% Half-portions/smaller portion sizes % % Street food-inspired main courses (e.g. tacos, satay, kabobs) 0% % Grass-fed beef % % Lower-sodium entrees % % Specialty/gourmet sandwiches % %

8 in 0 Main Dishes/Center of the Plate continued T trend 0 Inexpensive/underused cuts of meat % % (e.g. brisket, shoulder, skirt steak) Tapas/meze/dim sum % % (e.g. small plates) Free-range pork/poultry % % % Meatless/vegetarian items % % % Alternative red meats % % (e.g. buffalo/bison, ostrich/emu Game meats (e.g. venison, 0% % % game birds, boar, rabbit) Vegan entrees % % % Asian-inspired entree salads % % % Low-calorie/low-fat entrees % % % Non-traditional veal cuts % 0% 0 Lean cuts of meat (e.g. loin, round) % Goat % % Gourmet grilled cheese sandwiches % % % Tongue (e.g. beef, duck) % % Sushi/sushi-style items % % Falafel % % Comfort foods (e.g. chicken pot pie, % % meatloaf, roasted chicken) Barbecue/barbeque % % % Sides/Starches Non-wheat noodles/pasta % (e.g. quinoa, rice, buckwheat) Black rice % % % Quinoa 0% % Red rice % % Vegetable pickles 0% Asian noodles (e.g. soba, udon) % % Braised vegetables % % % Sweet potato fries 0% % % Steamed/grilled/roasted vegetables 0% % % 0 Brown/wild rice % % % Polenta % % % Grits % % Macaroni and cheese/mac n cheese % % % T trend Produce Locally grown produce % % Organic produce % 0% Superfruits (e.g. acai, goji berry, 0% % mangosteen) Exotic fruits (e.g. rambutan, dragon % % fruit, paw paw, guava) Heirloom apples % % Heirloom beans % 0% Specialty potatoes (e.g. purple, % % fingerling, baby Dutch yellow) Micro-vegetables/micro-greens 0% Hybrid fruits/vegetables 0% % % (e.g. plumcot, grapple, broccoflower) 0 Fresh herbs % % % Heirloom tomatoes % Dark/bitter greens (e.g. collards, % % kale, beet tops) Root vegetables (e.g. parsnip, turnip, % % % rutabaga) Fresh beans/peas (e.g. fava, sweet, % % % snow) Asian mushrooms (e.g. shiitake, % % straw, enokitake, cloud ear fungus) peppers (e.g. habanero, chipotle, 0% % % jalapeno) Pomegranates 0% % % Fennel % % % Passion fruit % % % 0 Edamame/soy beans %

in 0 Produce continued Avocados % Beets % Tomatillos % Radish/daikon 0% % % Olives % % 0% Pears 0% % Cauliflower % % Dessert Artisan/house-made ice cream % 0% Bite-size/mini-desserts 0% % Savory

g. cobbler, crisp, % % % % % % Lollipops % % % T raditional ethnic breakfast items (e.g. huevos rancheros, shakshuka, ashta, Japanese) 0 Granita % % % Fresh fruit breakfast items % % % Cotton

9 in 0 Produce continued Avocados % Beets % Tomatillos % Radish/daikon 0% % % Olives % % 0% Pears 0% % Cauliflower % % Dessert Artisan/house-made ice cream % 0% Bite-size/mini-desserts 0% % Savory desserts % % breakfast/brunch Deconstructed classic desserts % % % % 0% Dessert flights/combos % % Gelato/sorbet % % % Cupcakes % % E thnic-inspired breakfast items (e.g. Asian-flavored syrups, chorizo scrambled eggs, coconut milk pancakes) Fruit desserts (e.g. cobbler, crisp, % % % % % % Lollipops % % % T raditional ethnic breakfast items (e.g. huevos rancheros, shakshuka, ashta, Japanese) 0 Granita % % % Fresh fruit breakfast items % % % Cotton candy/marshmallows/ s mores % % % Prix fixe brunches % % % French toast/stuffed French toast % % 0% Macaroons % % % Chicken and waffles % Pies % Egg dishes % % % kids meals Healthful kids meals % Whole grain items in kids meals % Fruit/vegetable children s side items % 0% Mini meals (e.g. smaller versions of adult menu items) % Oven-baked items in kids meals (e.g. baked chicken fingers, oven-baked fries) % % Kid cuisine /gourmet children s dishes % % 0% Low-fat/non-fat milk or 00% juice options on kids menus % Children s entree salads % 0% Ethnic-inspired children s dishes % % 0 Fun-shaped children s items %

Thai, Vietnamese, Malaysian) % % North African/Maghreb cuisine % % Korean cuisine % Latin American/Nuevo Latino cuisine % % Mediterranean cuisine % % 0 Nordic/Scandinavian cuisine 0% % Middle Eastern

10 0 in 0 ethnic cuisines and flavors Ethnic fusion cuisine % % % Peruvian cuisine % Regional ethnic cuisine 0% % % Cuban cuisine % % S outheast Asian cuisine (e.g. Thai, Vietnamese, Malaysian) % % North African/Maghreb cuisine % % Korean cuisine % Latin American/Nuevo Latino cuisine % % Mediterranean cuisine % % 0 Nordic/Scandinavian cuisine 0% % Middle Eastern cuisine % % L owcountry cuisine (e.g. South Carolina/Georgia coast) % % Soul/comfort/Southern cuisine % % % Italian cuisine % % PREPARATION METHODS Pickling % % Fermenting % % % Sous vide 0% Liquid nitrogen chilling/freezing % % % Oil-poaching % % Smoking % % % Braising % % Grilling % 0% % Roasting 0% % % 0 Foam/froth/air % % % yper-local sourcing (e.g. restaurant % H gardens) % Sustainability % % Children s nutrition % % Gluten-free/food allergy conscious % 0% Farm/estate-branded ingredients % % Food trucks/street food 0% % Health/nutrition % % % Simplicity/back to basics % % % Food-alcohol pairings % % % 0 Foraging % % % Pop-up/temporary restaurants % % % Umami % % Molecular gastronomy % % % CULINARY THEMES Photo credit: Greg Grossman

in 0 T trend Other food items/ingredients Artisan/specialty bacon % Artisan cheeses % 0% Ancient grains (e.g. khorasan wheat, % % % spelt, amaranth) Greek yogurt 0% % % Ethnic cuisine cheeses (e.g. queso % % 0% fresco, paneer, lebneh, halloumi) Flatbreads (e.

11 in 0 T trend Other food items/ingredients Artisan/specialty bacon % Artisan cheeses % 0% Ancient grains (e.g. khorasan wheat, % % % spelt, amaranth) Greek yogurt 0% % % Ethnic cuisine cheeses (e.g. queso % % 0% fresco, paneer, lebneh, halloumi) Flatbreads (e.g. naan, pappadum, % % lavash, pita, tortilla) Specialty salt (e.g. flavored, smoked, % % % regional) Black garlic % % % Ethnic condiments (e.g. raita/raitha, % % chimichurri, sriracha, chutney, soy sauce) 0 Vinegar/flavored vinegar/ % % % house-made vinegars Agave 0% % Vegetable ceviche/seviche % % % Flower syrup/essence % % % Whole grain bread/rolls % % % Matcha/green tea powder % % % Savory pies % % Vegetable chips % % T trend Non-traditional eggs (e.g. duck, % % % quail, emu) Specialty oils (e.g. truffle, sesame, % % grapeseed, hazelnut) 0 Aged meats (e.g. prosciutto, % % Iberian ham) Fruit/vegetable purees % Bacon-flavored/covered chocolate % % % Dark chocolate % % Infused/flavored oils % % Olive oil % % Honey % % Duck fat % % % Curries % % Goat cheese % 0 Compound/flavored butter % % % Flavored popcorn % % % Slaw % % % Shortbreads % % Wasabi peas % Nonalcoholic beverages House-made soft drinks/soda/pop % % Specialty iced tea (e.g. Thai-style, % % Southern/sweet, flavored) Gourmet/house-made lemonade % % % Organic coffee % % Dairy-free milk (e.g. soy, rice) % % % Agua fresca % % % Flavored/enhanced water % Tap water/filtered water 0% % % Green tea 0% 0% 0% 0 Energy drinks % % % Smoothies % % Milkshakes/malts % % Bottled water % 0% Milk/flavored milk % %

edients, herb-infused) % % % Food-beer pairings

12 in 0 Alcohol and cocktails Locally-produced wine and beer % 0% Micro-distilled/artisan spirits 0% % ulinary cocktails (e.g. savory, fresh C ingredients, herb-infused) % % % Food-beer pairings/beer dinners % Onsite barrel-aged drinks % % Bar chefs/mixologists % % Gluten-free beer 0% % S pecialty beer (e.g. seasonal, fruit, spiced) % % Organic wine % % 0 Craft beer/microbrews % % Food-liquor/cocktail pairings % % Organic cocktails % % 0% Beer sommelier % % 0 Skinny /lower-calorie cocktails % % 0% Regional signature cocktails % % Regional signature cocktails % Asian-flavored cocktails (e.g. lemongrass, lychee, Thai basil) % % % Organic liquor % % % Food-wine pairings % % Organic beer % % % Signature cocktails % % Infused/flavored liquor % % Absinthe % % % Non-traditional spirits (e.g. soju/sochu, cachaca) 0% % on-traditional wines (e.g. ice wine, % N fruit-based wine) 0% 0% Wine or beer flights/samplers % % Wine on tap % % % Muddled cocktails % % % Wine by the glass % % 0 T raditional cocktails (e.g. martini, Manhattan, Sidecar, gin sling) % % Cider % % 0% Sake/mirin % % % Boxed wine % %

13 in 0 Technology Trends in Restaurants for 0 What is the hottest technology trend in restaurants for 0? Smartphone apps for consumers (e.g. ordering, menus) Tablet computers (e.g. ipad) for menus and wine lists % Social media for marketing/loyalty programs Mobile-wireless/at-the-table payment options Smartphone apps for chefs/restaurateurs (e.g. recipes, measurement converters) % QR codes on menus, marketing, etc. % Other % Would you consider launching a food truck as an entrepreneurial business venture? Yes % No % Not sure Achieving USDA Dietary Guidelines in Restaurants The new USDA Dietary Guidelines recommend that Americans eat more fruits and vegetables. How is this best achieved in restaurants? Offer a wider variety of vegetable/fruit side dishes on menus % Using more produce in existing recipes (e.g. double the amount of peas in risotto dish) Follow MyPlate visual guideline of making fruits and vegetables half the plate Other 0% Restaurant Gardens Does the restaurant/foodservice establishment where you work have a garden? Yes, a traditional garden % Yes, a rooftop garden % No, we don t have space for a garden % No, we rely on suppliers for all our produce needs % Methodology: The National Restaurant Association conducted an The National Restaurant Association conducted an on line survey of, members of the American Culinary Federation in October-November 0. The chefs were given a list of food and beverage items, cuisines, culinary themes and preparation methods, and were asked to rate each item as a hot trend, yesterday s news or perennial favorite on restaurant menus in 0. Note: Figures may not add to 00% due to rounding. Watch the What s in 0 video on the National Restaurant Association s website: in 0 Join the National Restaurant Association on Facebook, Twitter and YouTube for additional restaurant industry updates and information Founded in, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 0,000 restaurant and foodservice outlets and a workforce of nearly million employees. We represent the industry in Washington, D.C., and advocate on its behalf. We operate the industry s largest trade show (NRA Show May -, 0, in Chicago); leading food safety training and certification program (ServSafe); unique career-building high school program (the NRAEF s ProStart, including the National ProStart Invitational April -, 0, in Baltimore, Md.); as well as the Kids LiveWell program promoting healthful kids menu options. For more information, visit The American Culinary Federation, Inc., established in, is the premier professional organization for culinarians in North America. With more than 0,000 members spanning chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States, with the Certified Executive Chef designation the only culinary credential accredited by the National Commission for Certifying Agencies (NCCA). ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in to promote proper nutrition in children and to combat childhood obesity. For more information, visit leader in offering educational resources, training, apprenticeship and accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in to promote proper nutrition in children and to combat childhood obesity. For more information, visit

Top Trends by category. Appetizers. 1 Vegetable/vegetarian appetizers 2 Ethnic/street foodinspired

Top Trends by category. Appetizers. 1 Vegetable/vegetarian appetizers 2 Ethnic/street foodinspired 1 The National Restaurant Association each year surveys professional chefs, members of the American Culinary Federation, on which foods, beverages, cuisines and culinary themes will be hot trends on restaurant