Local sourcing, sustainability and kids' health
dominate the predictions for menu trends in 2013 based on a survey of
chefs by the National Restaurant Association.
A poll of over 1,800 members of the American Culinary Federation on
"What's Hot in 2013" found the top two menu trends for next year will be
"locally sourced meats and seafood" and "locally grown produce." Other
green culinary concepts that made the top 10 were "environmental
sustainability as a culinary theme," "hyper-local sourcing (e.g.
restaurant gardens)" and "sustainable seafood." Another NRA survey of
200 bartenders predicts "onsite barrel-aged drinks," "food-liquor
pairings" and "culinary cocktails" to be the biggest alcohol trends next
year.
Source: SupermarketNews.com
Food suppliers and manufacturers will aim to open
their own concept restaurants. Dannon and Chobani's flagship yogurt bars
in Manhattan, as well as the Ghirardelli Chocolate shop at Disney
California Adventure have set the stage for an influx of such ventures.
Brands will continue to be challenged for falsely using food labels with
such terms as local, natural, artisanal and organic.
Both independent and chain restaurants will look to boost
distinctiveness and embark on edgier design and sustainability features
to create unique individualism and separation from competition. Hey, we can help with that! Please give us a call to discuss a plan.
Vegetables:
Since meatless meals have become commonplace, vegetarianism and veganism will continue to evolve. Innovative salads with increased use of carrots, kale or brussels sprouts. Vegetables will also take center-plate at meals.
Since meatless meals have become commonplace, vegetarianism and veganism will continue to evolve. Innovative salads with increased use of carrots, kale or brussels sprouts. Vegetables will also take center-plate at meals.
Grains:
Grains will increasingly be used for their nutritional values, especially those gluten-free items such as quinoa, millet, wild rice, amaranth, corn, oats and buckwheat.
Grains will increasingly be used for their nutritional values, especially those gluten-free items such as quinoa, millet, wild rice, amaranth, corn, oats and buckwheat.
Chicken:
Always-reasonably priced and versatile, chicken will remain trendy. Offering southern or spicy takes on classic fried chicken, with new quick-service and fast casual concepts continuing to pop up.
Always-reasonably priced and versatile, chicken will remain trendy. Offering southern or spicy takes on classic fried chicken, with new quick-service and fast casual concepts continuing to pop up.
Snacking:
In 2013, the snacking trend will continue to be a key with tapas, mezze and upscale bar bites in full-service restaurants being more prevalent than ever, as well as the furthering of the food truck craze.
In 2013, the snacking trend will continue to be a key with tapas, mezze and upscale bar bites in full-service restaurants being more prevalent than ever, as well as the furthering of the food truck craze.
Values:
Dining deals and prix fix fare will continue as diners look for savings. The 2 for $20 dinner deals, popular for families and diners who want to enjoy a cost-effective meal, will continue as well.
Source: foodem.com, Technomic, Baum + Whiteman
Dining deals and prix fix fare will continue as diners look for savings. The 2 for $20 dinner deals, popular for families and diners who want to enjoy a cost-effective meal, will continue as well.
Source: foodem.com, Technomic, Baum + Whiteman
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