Survey results of close to 1,300 chefs from the American Culinary Federation, as part of the National Restaurant Association’s (NRA’s) annual “What’s Hot Culinary Forecast,” predicted little change in menu trends for 2015.
Locally-sourced proteins and produce remain Nos. 1 and 2, respectively, for the third year in a row. Environmental sustainability and healthful kids’ meals stayed at Nos. 3 and 4.
The greatest deviation in the top 10 list for 2015 is the absence of gluten-free cuisine. It was No. 5 last year, up from No. 8 the year before.
TOP TEN MENU TRENDS TO LOOK FOR IN 2015
- Locally sourced meats and seafood
- Locally grown produce
- Environmental sustainability as a culinary theme
- Healthy kids’ meals
- Natural ingredients/minimally processed food
- New cuts of meat (e.g., Denver steak, pork flat iron, teres major)
- Hyper-local sourcing (e.g., restaurant gardens)
- Sustainable seafood
- Food waste reduction/management
- Farm/estate branded items
ROUNDING OUT THE TOP 20 MENU TRENDS
Non-wheat noodles/pasta…Gluten-free cuisine…Ancient grains…Whole grain items in kids’ meals..Non-traditional fish…Ethnic-inspired breakfast items…Nutrition…House-made/artisan ice cream…Fruit/vegetable kids’ side items…Artisan cheeses
TOP NON-ALCOHOLIC BEVERAGE TRENDS
Gourmet lemonade… Specialty iced tea…House-made soft drinks/soda/pop…Organic coffee…Coconut water
FAN FAVORITES HERE TO STAY
Barbecue…Italian cuisine…Fried chicken…French toast…Frying…Oatmeal…Comfort foods…Fruit dessert…Pulled pork…Chicken wings
For complete survey results, visit:
http://www.restaurant.org/Downloads/PDFs/News-Research/WhatsHot2015-Results.pdf
Contact Nett Nutrition today to learn how we can support your company’s nutrition and menu labeling efforts. 516.921.1514 or info@nettnutrition.com
