National Restaurant Association Releases Annual Chef Predictions on "What's Hot" for 2018 for the United States
 
May 07, 2018
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Chicago --( ASIA TODAY )-- The National Restaurant Association released its annual survey of 700 professional chefs – members of the American Culinary Federation – to predict food and beverage trends at restaurants in the coming year. The annual “What’s Hot” list gives a peak into which food, beverages and culinary concepts will be the new items on restaurant menus that everyone is talking about in 2018.

According to the survey, menu trends that will be heating up in 2018 include baked goods with non-traditional filling, ethnic-inspired kids’ dishes, farm/estate-branded items, and heritage-breed meats. Trends that are cooling down include artisan cheeses, heirloom fruits and vegetables, and house-made charcuterie.

TOP 20 FOOD TRENDS

  • New cuts of meat (e.g. shoulder tender, oyster steak, Vegas Strip Steak, Merlot cut)
  • House-made condiments
  • Street food-inspired dishes (e.g. tempura, kabobs, dumplings, pupusas)
  • Ethnic-inspired breakfast items (e.g. chorizo scrambled eggs, coconut milk pancakes)
  • Sustainable seafood
  • Healthful kids' meals
  • Vegetable carb substitutes (e.g. cauliflower rice, zucchini spaghetti)
  • Uncommon herbs (e.g. chervil, lovage, lemon balm, papalo)
  • Authentic ethnic cuisine
  • Ethnic spices (e.g. harissa, curry, peri peri, ras el hanout, shichimi)
  • Peruvian cuisine
  • House-made/artisan pickles
  • Heritage-breed meats
  • Thai-rolled ice cream
  • African flavors
  • Ethnic-inspired kids' dishes (e.g. tacos, teriyaki, sushi)
  • Donuts with non-traditional filling (e.g. liqueur, Earl Grey cream)
  • Gourmet items in kids' meals
  • Ethnic condiments (e.g. sriracha, sambal, chimichurri, gochujang, zhug)
  • Ancient grains (e.g. kamut, spelt, amaranth, lupin)

    TOP 10 CONCEPT TRENDS

  • Hyper-local (e.g. restaurant gardens, onsite beer brewing, house-made items
  • Chef-driven fast casual concepts
  • Natural ingredients/clean menus
  • Food waste reduction
  • Veggie-centric/vegetable-forward cuisine (e.g. fresh produce is star of the dish)
  • Environmental sustainability
  • Locally sourced meat and seafood
  • Locally sourced produce
  • Simplicity/back to basics
  • Farm/estate-branded items

    “Guests are implementing these trends in their lifestyles and want to see them reflected on restaurant menus. In response, chefs are creating more items in-house and turning to global flavors,” said Hudson Riehle, Senior Vice President of Research at the National Restaurant Association.

    “Chefs strive to strike the right balance between offering consumers what they want to eat now and guiding them toward new and exciting culinary frontiers," said ACF National President Stafford T. DeCambra, CEC, CCE, CCA, AAC.

    For complete survey results, additional trends to watch, video and downloadable graphics, please visit www.restaurant.org/foodtrends. In order to see live all these trends and all vendors and manufacturers involved in creating them, participate at NRA Show 2018, which will showcase what’s new and what’s next and which will be held at Chicago’s McCormick Place from 19-22 May.

    # # # #

    The National Restaurant Association Restaurant, Hotel-Motel Show®, the largest annual gathering of foodservice professionals in the United States, returns to McCormick Place in Chicago from May 19-22, 2018. Also back this year is BAR Beverage Alcohol for Restaurants, the only beverage-alcohol event exclusively focused on the restaurant and hospitality industries. BAR Beverage Alcohol for Restaurants 18 is co-located with NRA Show® and runs from May 20-21, 2018. Both events showcase the latest products, services, trends, innovation, education and best practices and combine to attract 67,000+ attendees and visitors from all 50 states and 100+ countries. For more information, visit the NRA Show and BAR Beverage Alcohol for Restaurants websites at Show.Restaurant.org and Bar.Restaurant.org. Or check us out on Twitter @NRAShowIntl , Facebook @NationalRestaurantAssociationShow, @barshowchicago; and Instagram @NRA Show, @barshowchicago.

    Founded in 1919, the National Restaurant Association (NRA) is the leading business association for the foodservice industry, which comprises more than one million outlets and a workforce of 14.4 million. Located in Washington, DC, the NRA operates the industry’s largest domestic tradeshow (NRA Show, May 19-22, 2018, Chicago); leading food-safety training and certification program (ServSafe); a unique career-building high school program (the NRAEF’s ProStart); as well as the Kids LiveWell program, which promotes healthful kids’ menu options. For more information, visit Restaurant.org or find us on Twitter @WeRRestaurants, Facebook and YouTube.

    - ASIA TODAY News Global Distribution http://www.AsiaToday.com

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