locally grown produce environmental … (e.g. thai, vietnamese, malaysian) 4. regional ethnic...

LOCALLY SOURCED MEATS AND SEAFOOD

LOCALLY GROWN PRODUCE

health/nutrition

SIMPLICITY/BACK TO BASICS

simplicity/back to basics

locally grown produce

ENVIRONMENTAL SUSTAINABILITY

environmental sustainability

HEALTHFUL KIDS' MEALS

PICKLING

gluten-free cuisine

ethnic

ethnic flour

quinoa

HYPER-LOCAL SOURCING nutrition

nutrition

non-wheat noodles/pasta


unusual/uncommon herbs

sustainable seafood

specialty bacon

house-cured meats/charcuterie


sustainable seafood

FARM/ESTATE BRANDED

FRUIT/VEGETABLE CHILDREN'S SIDE ITEMS


nose-to-tail/root-to-stalk cooking

whole grain items in kids' meals

hybrid desserts

hybrid desserts hot

WHAT’S

Top Trends by categoryAppetizers 1. House-curedmeats/

charcuterie

2. Vegetarianappetizers

3. Ethnic/streetfood-in-spiredappetizers(e.g.tempura,taquitos,kabobs)

4. Ethnicdips(e.g.hum-mus,tabbouleh,babaganoush,tzatziki)

5. Amuse-bouche/bite-sizehorsd’oeuvre

stArches/side items1. Non-wheatnoodles/

pasta(e.g.quinoa,rice,buckwheat)

2. Quinoa

3. Black/forbiddenrice

4. Redrice

5. Pickledvegetables

mAin dishes/ center of the plAte1. Locallysourcedmeats

andseafood

2. Sustainableseafood

3. Newcutsofmeat(e.g.Denversteak,porkflatiron,tri-tip)

4. Non-traditionalfish(e.g.branzino,Arcticchar,barramundi)

5. Half-portions/smallerportionsforasmallerprizeorasmallerprice

dessert1. Hybriddesserts(e.g.

cronut,townie,icecreamcupcake)

2. Savorydesserts

3. House-made/artisanicecream

4. Bite-size/mini-des-serts

5. Deconstructedclassicdesserts

BreAkfAst/Brunch1. Ethnic-inspired

breakfastitems(e.g.Asian-flavoredsyrups,Chorizoscrambledeggs,coconutmilkpancakes)

2. Traditionalethnicbreakfastitems(e.g.huevosrancheros,shakshuka,ashta)

3. Freshfruitbreakfastitems

4. Eggwhiteomelets/sandwiches

5. Yogurtparfait/Greekyogurtparfait

kids’ meAls1. Healthfulkids’meals

2. Wholegrainitemsinkids’meals

3. Fruit/vegetablechildren’ssideitems

4. Ethnic-inspiredchildren’sdishes

5. Oven-bakeditemsinkids’meals(e.g.bakedchickenfingers,oven-bakedfries)

produce1. Locallygrown

produce

2. Unusual/uncommonherbs(e.g.chervil,lovage,lemonbalm,papalo)

3. Darkgreens(e.g.kale,mustardgreens,collards)

4. Organicproduce

5. Heirloomapples

ethnic cuisines And flAvors 1. Peruviancuisine

2. Koreancuisine

3. SoutheastAsiancuisine(e.g.Thai,Vietnamese,Malaysian)

4. Regionalethniccuisine

5. EthnicfusioncuisineMalaysian)

1. Locallysourcedmeatsandseafood

2. Locallygrownproduce

3. Environmentalsustainability

4. Healthfulkids’meals

5. Gluten-freecuisine

6. Hyper-localsourcing(e.g.restaurantgardens)

7. Children’snutrition

8. Non-wheatnoodles/pasta(e.g.quinoa,rice,buckwheat)

9. Sustainableseafood

10. Farm/estatebrandeditems

11. Nose-to-tail/root-to-stalkcooking(e.g.reducefoodwastebyusingentireanimal/plant)

12. Wholegrainitemsinkids’meals

13. Health/nutrition

14. Newcutsofmeat(e.g.Denversteak,porkflatiron,tri-tip)

15. Ancientgrains(e.g.kamut,spelt,amaranth)

16. Ethnic-inspiredbreakfastitems(e.g.Asian-flavoredsyrups,Chorizoscrambledeggs,coconutmilkpancakes)

17. Grazing(e.g.small-platesharing/snackinginsteadoftraditionalmeals)

18. Non-traditionalfish(e.g.branzino,Arcticchar,barramundi)

19. Fruit/vegetablechildren’ssideitems

20. Half-portions/smallerportionsforasmallerprice

The National Restaurant Association surveyed professional chefs, members of the American Culinary Federation, on which food, cuisines, beverages and culinary themes will be hot trends on restaurant menus in 2014. The What’s Hot in 2014 survey was conducted in the fall of 2013 among nearly 1,300 chefs. See p. 14 for more information about the methodology.

Top 20 Trends

2014

Culinary Forecast

2Restaurant.org/FoodTrends



health/nutrition







PICKLING

gluten-free cuisine

ethnic

ethnic flour

quinoa


nutrition




sustainable seafood

specialty bacon



sustainable seafood

FARM/ESTATE BRANDED





hybrid desserts

hybrid desserts hot

WHAT’S

2014 Culinary Forecast

Top Trends by category continued

other food items/ ingredients1. Farm/estatebranded

items

2. Ancientgrains(e.g.kamut,spelt,ama-ranth)

3. Non-wheatflour(e.g.peanut,millet,barley,rice)

4. Naturalsweeteners(e.g.agave,honey,concentratedfruitjuice,maplesyrup)

5. Artisan/specialtybacon

prepArAtion methods1. Pickling

2. Fermenting

3. Smoking

4. Sousvide

5. Liquidnitrogenchilling/freezing

culinAry themes1. Environmentalsus-

tainability

2. Gluten-freecuisine

3. Hyper-localsourcing(e.g.restaurantgar-dens)

4. Children’snutrition

5. Nose-to-tail/root-to-stalkcooking(e.g.reducefoodwastebyusingentireanimal/plant)

non-Alcoholic BeverAges1. House-madesoft

drinks/soda/pop

2. Gourmetlemonade(e.g.house-made,freshlymuddled)

3. Coconutwater

4. Specialtyicedtea(e.g.Thai-style,Southern/sweet,flavored)

5. Dairy-freemilk(e.g.soy,rice,almond)

cocktAils/ cocktAil ingredients1. Onsitebarrel-aged

drinks

2. Culinarycocktails(e.g.savory,freshingredi-ents)

3. Regionalsignaturecocktails

4. Ediblecocktails

5. Food-liquor/cocktailpairings

Alcoholic BeverAges1. Micro-distilled/artisan

spirits

2. Locallyproducedbeer/wine/spirits

3. “NewMake”whiskey

4. Gluten-freebeer

5. Food-beerpairings

hotwhaT’s

1. Locallysourcedmeatsand 81% 6% 13% seafood

2. Locallygrownproduce 79% 5% 16%

3. Environmentalsustainability 79% 7% 14%

4. Healthfulkids’meals 76% 7% 17%

5. Gluten-freecuisine 76% 12% 12%

6. Hyper-localsourcing 75% 12% 13%(e.g.restaurantgardens)

7. Children’snutrition 74% 7% 19%

8. Non-wheatnoodles/pasta 72% 19% 9%(e.g.quinoa,rice,buckwheat)

9. Sustainableseafood 72% 11% 17%

10. Farm/estatebrandeditems 72% 15% 13%

11. Nose-to-tail/root-to-stalkcooking 71% 13% 16%(e.g.reducefoodwastebyusingentireanimal/plant)

12. Wholegrainitemsinkids’meals 70% 15% 15%

13. Health/nutrition 70% 6% 24%

14. Newcutsofmeat 69% 20% 11%(e.g.Denversteak,porkflatiron,tri-tip)

15. Ancientgrains 68% 21% 11%(e.g.kamut,spelt,amaranth)

16. Ethnic-inspiredbreakfastitems 67% 20% 13%(e.g.Asian-flavoredsyrups,Chorizoscrambledeggs,coconutmilkpancakes)

all 209 FOOD Items ranked by“HOT” responses

hoT Yesterday’s perennial Trend news Favorite

Food




health/nutrition







PICKLING

gluten-free cuisine

ethnic

ethnic flour

quinoa


nutrition




sustainable seafood

specialty bacon



sustainable seafood

FARM/ESTATE BRANDED





hybrid desserts

hybrid desserts hot

WHAT’S


17. Grazing 67% 18% 15% (e.g.small-platesharing/snacking

insteadoftraditionalmeals)

18. Non-traditionalfish 66% 22% 12% (e.g.branzino,Arcticchar, barramundi)

19. Fruit/vegetablechildren’sside 66% 12% 22% items

20. Half-portions/smallerportions 65% 16% 19%forasmallerprice

21. Hybriddesserts 65% 25% 10%(e.g.cronut,townie,icecreamcupcake)

22. Non-wheatflour 65% 21% 14% (e.g.peanut,millet,barley,rice)

23. Simplicity/backtobasics 65% 9% 26%

24. Quinoa 64% 22% 14%

25. Unusual/uncommonherbs 64% 20% 17%(e.g.chervil,lovage,lemonbalm,papalo)

26. Naturalsweeteners 64% 12% 23% (e.g.agave,honey,concentrated fruitjuice,maplesyrup)

27. Artisan/specialtybacon 64% 22% 14%

28. House-curedmeats/charcuterie 63% 17% 21%

29. Ethnicflour 63% 28% 9%(e.g.fufu,teff,cassava/yuca)

30. Pickling 63% 16% 21%

31. Black/forbiddenrice 62% 28% 10%

32. Ethnic-inspiredchildren’sdishes 62% 27% 11%

33. Oven-bakeditemsinkids’meals 62% 19% 19% (e.g.bakedchickenfingers, oven-bakedfries)

34. Gourmetchildren’sdishes 62% 30% 8%

35. Vegetarianappetizers 61% 22% 18%

36. Savorydesserts 61% 29% 10%

37. Children’sportionsofadult 61% 21% 18%menuitems

38. Darkgreens 61% 12% 27% (e.g.kale,mustardgreens,collards)

39. Organicproduce 61% 20% 20%

40. Ethniccheeses 61% 16% 24%(e.g.quesofresco,paneer,lebneh,halloumi)

41. Foodtrucks 61% 24% 16%

42. Cuttingedgekitchenequipment/ 61% 18% 21%technology

43. House-madesoftdrinks/soda/pop 61% 26% 13%

44. Streetfood-inspiredmaincourses 60% 20% 20%(e.g.tacos,satay,kabobs)

45. House-made/artisanicecream 60% 11% 28%

46. Heirloomapples 60% 16% 24%

47. Artisancheeses 60% 10% 30%

48. Fermenting 60% 24% 16%

49. Redrice 59% 29% 13%

50. Kalesalads 59% 29% 12%

51. Bite-size/mini-desserts 59% 20% 20%

52. Vinegar/flavoredvinegar/ 59% 22% 19% house-madevinegars

53. Pickledvegetables 58% 27% 15%

54. Foraging 58% 27% 15%

55. Cheeks(e.g.beef,pork,fish) 57% 31% 12%

56. Lower-sodiumentrees 57% 24% 19%

57. Meatless/vegetarianitems 57% 18% 25%

whaT’shot continued



hot

9. sustainable seafood




health/nutrition







PICKLING

gluten-free cuisine

ethnic

ethnic flour

quinoa


nutrition




sustainable seafood

specialty bacon



sustainable seafood

FARM/ESTATE BRANDED





hybrid desserts

hybrid desserts hot

WHAT’S


58. Inexpensive/underusedcutsof 57% 15% 29% meat(e.g.brisket,shoulder,skirt

steak)

59. Peruviancuisine 57% 31% 12%

60. Specialty/gourmetsandwiches 56% 17% 27%

61. Free-rangepork/poultry 56% 23% 21%

62. Deconstructedclassicdesserts 56% 35% 9%

63. Superfruit 56% 34% 10% (e.g.acai,gojiberry,mangosteen)

64. Exoticfruits 56% 31% 13%(e.g.rambutan,dragonfruit,pawpaw,guava)

65. Koreancuisine 56% 29% 15%

66. SoutheastAsiancuisine 56% 14% 30% (e.g.Thai,Vietnamese,Malaysian)

67. Regionalethniccuisine 56% 19% 25%

68. Specialtysalt 56% 32% 12%(e.g.flavored,smoked,regional)

69. Food-alcoholpairings 56% 13% 30%

70. Dessertflights/combos 55% 30% 15%

71. Children’sentreesalads 55% 31% 15%

72. Molecularmixology 55% 37% 8%

73. Gourmetlemonade 55% 23% 22%(e.g.house-made,freshlymuddled)

74. Ethnic/streetfood-inspired 54% 21% 25% appetizers(e.g.tempura,taquitos, kabobs)

75. Tapas/meze/dimsum 54% 23% 24% (e.g.smallplates)76. Grass-fedbeef 54% 27% 19%

77. Veganentrees 54% 26% 20%

78. Ethnicfusioncuisine 54% 32% 15%

79. Pop-up/temporaryrestaurants 54% 39% 8%

80. Low-fat/non-fatmilkor100% 53% 20% 27%juiceoptionsonkids’menus

81. Hybridfruits/vegetables 52% 38% 9% (e.g.plumcot,grapple, broccoflower)

82. Umami 52% 30% 17%

83. Ethniccondiments 51% 17% 32% (e.g.raita/raitha,chimichurri, Sriracha,chutney,soysauce)

84. Blackgarlic 51% 38% 11%

85. Coconutwater 51% 39% 11%

86. Cheftastingmenus/chef’stables 50% 25% 25%

87. Alternativeredmeats 49% 38% 13%(e.g.buffalo/bison,ostrich/emu)

88. Flatbreads 49% 22% 29% (e.g.naan,pappadum,lavash, pita,tortilla)

89. Specialtyicedtea 49% 24% 26% (e.g.Thai-style,Southern/sweet, flavored)

90. Gamemeats 48% 23% 28%(e.g.venison,gamebirds,boar,rabbit)

91. Specialtypotatoes 48% 23% 29%(e.g.purple,fingerling,BabyDutchYellow)

92. Nordic/Scandinaviancuisine 48% 41% 11%

93. RegionalAmericancuisine 48% 18% 34%

94. Micro-vegetables/micro-greens 47% 32% 22%

95. Heirloomtomatoes 47% 18% 35%

96. LatinAmerican/NuevoLatino 47% 20% 33% cuisine

97. Seeds(e.g.chia,flax) 47% 36% 17%

98. Greekyogurt 47% 26% 27%

99. Dairy-freemilk 47% 26% 27% (e.g.soy,rice,almond)

100. Ethnicdips 46% 23% 31% (e.g.hummus,tabbouleh, babaganoush,tzatziki)

101. Asiannoodles(e.g.soba,udon) 46% 26% 28%

102. Gourmet/specialtyburgers 46% 26% 28%

103. Underutilizedfish 46% 34% 20%(e.g.mackerel,bluefish,whiting,redfish)

104. Dessertswithbacon 46% 48% 5%

hot



2. locally grown produce





health/nutrition







PICKLING

gluten-free cuisine

ethnic

ethnic flour

quinoa


nutrition




sustainable seafood

specialty bacon



sustainable seafood

FARM/ESTATE BRANDED





hybrid desserts

hybrid desserts hot

WHAT’S


105. Non-traditionaleggs 46% 40% 14%(e.g.duck,quail,emu)

106. “Mocktails” 46% 32% 23%(e.g.non-alcoholiccocktails)

107. Low-calorieentrees 45% 30% 25%

108. Children’ssushi 45% 46% 10%

109. Freshherbs 45% 6% 48%

110. Rootvegetables 45% 16% 38%(e.g.parsnip,turnip,rutabaga)

111. Freshbeans/peas 45% 19% 36%(e.g.fava,sweet,snow)

112. Smoking 45% 8% 47%

113. Organiccoffee 45% 32% 23%

114. Traditionalethnicbreakfastitems 44% 24% 32%(e.g.huevosrancheros,shakshuka,ashta)

115. Baconjam 44% 47% 9%

116. Sousvide 44% 38% 18%

117. Bibimbap 43% 41% 17%

118. MiddleEasterncuisine 43% 32% 25%

119. Chef-/restaurant-brandedretail 43% 39% 19% products

120. Amuse-bouche/bite-size 42% 32% 26% horsd’oeuvre

121. Pho 42% 38% 21%

122. Asianmushrooms 42% 22% 37%(e.g.shiitake,straw,enokitake,maitake)

123. Saltedcaramel 42% 36% 22%

124. Liquidnitrogenchilling/freezing 42% 51% 7%

125. Hotpeppers 40% 21% 39%(e.g.habanero,chipotle,jalapeno)

126. Americanizedethniccuisine 40% 36% 24%(e.g.ethniccuisineadjustedforAmericanpalates/ingredients)

127. Infused/flavoredoils 40% 30% 30%

128. Pretzels/pretzelbread 40% 27% 32%

129. Oil-poaching 40% 43% 17%

130. Flatbreadappetizers 39% 43% 18%

131. Avocados 39% 12% 50%

132. Pomegranates 39% 29% 33%

133. Asianpear 39% 35% 26%

134. Wholegrainbread/rolls 39% 21% 40%

135. Braising 39% 9% 52%

136. Raw 39% 40% 21%

137. Moleculargastronomy 39% 54% 7%

138. Regionalwater/source-specific 39% 41% 20%water

139. Warmappetizersalads 38% 43% 20%

140. Halalitems 38% 38% 24%

141. Vegetablepuree 37% 42% 21%(e.g.cauliflower,parsnip)

142. Freshfruitbreakfastitems 37% 14% 49%

143. Eggwhiteomelets/sandwiches 37% 36% 27%

144. Yogurtparfait/Greekyogurt 37% 21% 43% parfait

145. Mediterraneancuisine 37% 16% 46%

146. Specialtyoils 37% 28% 35% (e.g.truffle,sesame,grapeseed, hazelnut)

147. Rawmeat/fishappetizers 36% 37% 28%(e.g.tartare,crudo,carpaccio,sashimi)

148. Beets 35% 22% 43%

149. Passionfruit 34% 46% 20%

150. Fennel 34% 27% 38%

151. Dust 34% 54% 12%

152. Flavored/enhancedwater 34% 53% 13%

153. Barnacles/percebes 33% 55% 12%

154. Brusselssprouts 33% 24% 43%

155. Bacon-flavored/coveredchocolate 33% 60% 7%

156. Ramen 32% 47% 21%

157. Baconalternatives 32% 52% 15%(e.g.turkeybacon,tofubacon)

158. Indiancuisine 32% 30% 37%



hot

4. healthful kids’ meals





health/nutrition







PICKLING

gluten-free cuisine

ethnic

ethnic flour

quinoa


nutrition




sustainable seafood

specialty bacon



sustainable seafood

FARM/ESTATE BRANDED





hybrid desserts

hybrid desserts hot

WHAT’S


159. Sushi/sushi-styleitems 31% 32% 36%

160. Meatalternatives 31% 50% 19%(e.g.tofu,tempeh,seitan)

161. Russiancuisine 31% 48% 21%

162. Grilling 31% 10% 59%

163. Entreesalads 30% 23% 47%

164. Fishoffal(e.g.collar,liver,head) 30% 60% 10%

165. Prixfixebrunches 30% 40% 30%

166. Donuts/donutsandwiches 30% 47% 24%

167. Duckfat 30% 43% 27%

168. Grilledvegetables 29% 26% 46%

169. Gelato/sorbet 29% 26% 45%

170. Breakfastcrepes 29% 37% 34%

171. Radish/daikon 29% 36% 35%

172. Flowers 29% 54% 17%(e.g.bulbs,petals,blossoms)

173. Tapwater/filteredwater 28% 33% 39%

174. Artichokes 27% 27% 45%

175. Foam/froth/air 27% 66% 7%

176. Comfortfoods 26% 15% 58%(e.g.chickenpotpie,meatloaf,roastedchicken)

177. Shortribs 26% 18% 55%

178. Cheeseplates 26% 25% 48%

179. Steaming 26% 19% 55%

180. Sweetpotatofries 25% 49% 26%

181. Couscous 24% 43% 34%

182. Mini-burgers/sliders 24% 55% 20%

183. “Fun-shaped”children’sitems 24% 57% 19%

184. Coldappetizersalads 23% 34% 43%

185. Fruitdesserts 23% 19% 58%(e.g.cobbler,crisp,tart,pie)

186. Mexicancuisine 23% 21% 56%

187. Grits 22% 31% 47%

188. Brown/wildrice 22% 39% 39%

189. Barbeque 22% 15% 63%

190. Milkshakes/malts 22% 25% 53%

191. Dessertcrepes 21% 44% 35%

192. Cauliflower 21% 27% 52%

193. Breakfastburritos 20% 45% 35%

194. Macaroniandcheese/ 19% 31% 50% mac’n’cheese

195. Waffles 19% 28% 53%

196. EggsBenedict 17% 23% 61%

197. Oatmeal 16% 26% 59%

198. Steamedvegetables 15% 44% 41%

199. Choppedsalads 15% 40% 45%

200.Frenchtoast 15% 26% 59%

201. Italiancuisine 15% 20% 65%

202. Frenchcuisine 15% 33% 52%

203.Chickenwings 14% 35% 52%

204.Friedchicken 14% 22% 65%

205.Zucchini 14% 31% 56%

206.Frying 14% 23% 63%

207. Bottledwater 14% 46% 39%

208. Bruschetta 11% 49% 40%

209.Gazpacho 10% 58% 32%




hot

28. house-cured meats/charcuterie


1. Micro-distilled/artisanspirits 77% 13% 10%

2. Locallyproducedbeer/wine/ 70% 10% 20% spirits

3. Onsitebarrel-ageddrinks 69% 19% 12%

4. Culinarycocktails 69% 19% 13%(e.g.savory,freshingredients)

5. Regionalsignaturecocktails 64% 16% 20%

6. “NewMake”whiskey 63% 25% 12%

7. Gluten-freebeer 63% 28% 9%

8. Ediblecocktails 61% 30% 9%

9. Food-liquor/cocktailpairings 61% 16% 22%

10. Food-beerpairings 60% 16% 24%

11. Flavored/herbedtonic 58% 32% 10%

12. House-madebitters 56% 32% 12%

13. Organiccocktails 55% 34% 11%

14. House-brewedbeer 55% 15% 30%

15. Botanicalsincocktails 54% 35% 11%(e.g.floweressence,lavender,hibiscus)

16. Craftbeer/microbrew 54% 15% 31%

17. Skinny/lower-caloriecocktails 53% 33% 13%

18. Moonshine 53% 31% 16%

19. Organicbeer/wine/spirits 53% 27% 20%

20. Caskbeer/ale 53% 24% 23%

21. Non-traditionalwinevarietals 53% 22% 25%

22. Beer-basedcocktails 51% 37% 12%

23. Non-traditionalliquors 51% 35% 14%(e.g.soju/sochu,cachaca)

24. Fermentedcocktails 50% 42% 9%

25. Customice(e.g.flavored,shapes) 50% 40% 10%

26. Tequilaalternatives 50% 36% 14% (e.g.sotol,bacanora)

27. Seasonalbeer 49% 16% 36%

28. Beer-winehybrids 49% 40% 11% (e.g.beerwithwinegrapes)

29. Bottled/house-bottledcocktails 48% 34% 17%

30. Signaturecocktails 46% 18% 36%

31. Non-traditionalflavoredliquor 46% 46% 8% (e.g.bacon,smokedsalmon, chilipepper,marshmallow)

32. Saltascocktailgarnish 45% 33% 22% (e.g.flavored,smoked,regional)

33. Beerflights/samplers 44% 26% 30%

34. Pisco 43% 42% 15%

35. Wineflights/samplers 43% 25% 32%

36. Vaporizedcocktails 42% 51% 6%

37. Hot/warmcocktails 42% 31% 27%

38. Flavored/spicedbeer 42% 34% 24%

39. Cocktailsontap 40% 46% 14%

40. Wineontap/draftwine 40% 44% 16%

41. Shrubs 33% 55% 12%

42. Sourbeer 33% 55% 12%

43. IPAs 33% 30% 37%

44. Mulled/spicedwine 32% 39% 29%

45. Lagers 31% 23% 46%

46. Mezcal 30% 44% 26%

47. Tequila/premiumtequila 30% 28% 42%

48. Sake/mirin 27% 36% 37%

all 49 alcohol Items ranked by“HOT” responses

alcohol

hotwhaT’s




ranked by “HOT” responses

Appetizers1. House-curedmeats/charcuterie 63% 17% 21%

2. Vegetarianappetizers 61% 22% 18%

3. Ethnic/streetfood-inspired 54% 21% 25%appetizers(e.g.tempura,taquitos,kabobs)

4. Ethnicdips 46% 23% 31%(e.g.hummus,tabbouleh,babaganoush,tzatziki)

5. Amuse-bouche/bite-size 42% 32% 26% horsd’oeuvre

6. Flatbreadappetizers 39% 43% 18%

7. Warmappetizersalads 38% 43% 20%

8. Rawmeat/fishappetizers 36% 37% 28% (e.g.tartare,crudo,carpaccio, sashimi)

9. Coldappetizersalads 23% 34% 43%

10. Chickenwings 14% 35% 52%

11. Bruschetta 11% 49% 40%

12. Gazpacho 10% 58% 32%

stArches/side items 1. Non-wheatnoodles/pasta 72% 19% 9% (e.g.quinoa,rice,buckwheat)

2. Quinoa 64% 22% 14%

3. Black/forbiddenrice 62% 28% 10%

4. Redrice 59% 29% 13%

caTegorIes

hotwhaT’s

5. Pickledvegetables 58% 27% 15%

6. Asiannoodles(e.g.soba,udon) 46% 26% 28%

7. Vegetablepuree 37% 42% 21%(e.g.cauliflower,parsnip)

8. Grilledvegetables 29% 26% 46%

9. Sweetpotatofries 25% 49% 26%

10. Couscous 24% 43% 34%

11. Grits 22% 31% 47%

12. Brown/wildrice 22% 39% 39%

13. Macaroniandcheese/ 19% 31% 50% mac’n’cheese

14. Steamedvegetables 15% 44% 41%

mAin dish/center of the plAte 1. Locallysourcedmeatsand 81% 6% 13% seafood

2. Sustainableseafood 72% 11% 17%

3. Newcutsofmeat 69% 20% 11% (e.g.Denversteak,porkflatiron, tri-tip)

4. Non-traditionalfish 66% 22% 12% (e.g.branzino,Arcticchar, barramundi)

5. Half-portions/smallerportions 65% 16% 19% forasmallerprice

6. Streetfood-inspiredmaincourses 60% 20% 20% (e.g.tacos,satay,kabobs)

7. Kalesalads 59% 29% 12%

8. Cheeks(e.g.beef,pork,fish) 57% 31% 12%

9. Lower-sodiumentrees 57% 24% 19%

10. Meatless/vegetarianitems 57% 18% 25%

11. Inexpensive/underusedcutsof 57% 15% 29% meat(e.g.brisket,shoulder, skirtsteak)

12. Specialty/gourmetsandwiches 56% 17% 27%

13. Free-rangepork/poultry 56% 23% 21%

14. Tapas/meze/dimsum 54% 23% 24% (e.g.smallplates)

15. Grass-fedbeef 54% 27% 19%

16. Veganentrees 54% 26% 20%

17. Alternativeredmeats 49% 38% 13% (e.g.buffalo/bison,ostrich/emu)

18. Gamemeats 48% 23% 28% (e.g.venison,gamebirds,boar, rabbit)

19. Gourmet/specialtyburgers 46% 26% 28%

20. Underutilizedfish 46% 34% 20%(e.g.mackerel,bluefish,whiting,redfish)

21. Low-calorieentrees 45% 30% 25%

22. Bibimbap 43% 41% 17%

23. Pho 42% 38% 21%

24. Barnacles/percebes 33% 55% 12%






health/nutrition







PICKLING

gluten-free cuisine

ethnic

ethnic flour

quinoa


nutrition




sustainable seafood

specialty bacon



sustainable seafood

FARM/ESTATE BRANDED





hybrid desserts

hybrid desserts hot

WHAT’S


25. Ramen 32% 47% 21%

26. Sushi/sushi-styleitems 31% 32% 36%

27. Meatalternatives 31% 50% 19%(e.g.tofu,tempeh,seitan)

28. Entreesalads 30% 23% 47%

29. Fishoffal(e.g.collar,liver,head) 30% 60% 10%

30. Comfortfoods 26% 15% 58%(e.g.chickenpotpie,meatloaf,roastedchicken)

31. Shortribs 26% 18% 55%

32. Mini-burgers/sliders 24% 55% 20%

33. Barbeque 22% 15% 63%

34. Choppedsalads 15% 40% 45%

35. Friedchicken 14% 22% 65%

desserts 1. Hybriddesserts 65% 25% 10%

(e.g.cronut,townie,icecreamcupcake)

2. Savorydesserts 61% 29% 10%

3. House-made/artisanicecream 60% 11% 28%

4. Bite-size/mini-desserts 59% 20% 20%

5. Deconstructedclassicdesserts 56% 35% 9%

6. Dessertflights/combos 55% 30% 15%

7. Dessertswithbacon 46% 48% 5%

8. Gelato/sorbet 29% 26% 45%

9. Cheeseplates 26% 25% 48%

10. Fruitdesserts 23% 19% 58%(e.g.cobbler,crisp,tart,pie)

11. Dessertcrepes 21% 44% 35%

BreAkfAst/Brunch 1. Ethnic-inspiredbreakfastitems 67% 20% 13%

(e.g.Asian-flavoredsyrups,Chorizoscrambledeggs,coconutmilkpancakes)

2. Traditionalethnicbreakfastitems 44% 24% 32%(e.g.huevosrancheros,shakshuka,ashta)

3. Freshfruitbreakfastitems 37% 14% 49%

4. Eggwhiteomelets/sandwiches 37% 36% 27%

5. Yogurtparfait/Greekyogurtparfait37% 21% 43%

6. Baconalternatives 32% 52% 15%(e.g.turkeybacon,tofubacon)

7. Prixfixebrunches 30% 40% 30%

8. Donuts/donutsandwiches 30% 47% 24%

9. Breakfastcrepes 29% 37% 34%

10. Breakfastburritos 20% 45% 35%

11. EggsBenedict 17% 23% 61%

12. Oatmeal 16% 26% 59%

13. Frenchtoast 15% 26% 59%

kids’ meAls 1. Healthfulkids’meals 76% 7% 17%

2. Wholegrainitemsinkids’meals 70% 15% 15%

3. Fruit/vegetablechildren’sside 66% 12% 22%items

4. Ethnic-inspiredchildren’sdishes 62% 27% 11%

5. Oven-bakeditemsinkids’meals 62% 19% 19%(e.g.bakedchickenfingers,oven-bakedfries)




hot

9. food-liquor/cocktail pairings




health/nutrition







PICKLING

gluten-free cuisine

ethnic

ethnic flour

quinoa


nutrition




sustainable seafood

specialty bacon



sustainable seafood

FARM/ESTATE BRANDED





hybrid desserts

hybrid desserts hot

WHAT’S


6. Gourmetchildren’sdishes 62% 30% 8%

7. Children’sportionsofadult 61% 21% 18% menuitems

8. Children’sentreesalads 55% 31% 15%

9. Low-fat/non-fatmilkor100% 53% 20% 27% juiceoptionsonkids’menus

10. Children’ssushi 45% 46% 10%

11. “Fun-shaped”children’sitems 24% 57% 19%

produce 1. Locallygrownproduce 79% 5% 16%

2. Unusual/uncommonherbs 64% 20% 17% (e.g.chervil,lovage,lemonbalm, papalo)

3. Darkgreens 61% 12% 27% (e.g.kale,mustardgreens, collards)

4. Organicproduce 61% 20% 20%

5. Heirloomapples 60% 16% 24%

6. Superfruit 56% 34% 10%(e.g.acai,gojiberry,mangosteen)

7. Exoticfruits 56% 31% 13% (e.g.rambutan,dragonfruit,paw paw,guava)

8. Hybridfruits/vegetables 52% 38% 9%(e.g.plumcot,grapple,broccoflower)

9. Specialtypotatoes 48% 23% 29% (e.g.purple,fingerling, BabyDutchYellow)

10. Micro-vegetables/micro-greens 47% 32% 22%

11. Heirloomtomatoes 47% 18% 35%

12. Freshherbs 45% 6% 48%

13. Rootvegetables 45% 16% 38%(e.g.parsnip,turnip,rutabaga)

14. Freshbeans/peas 45% 19% 36% (e.g.fava,sweet,snow)

15. Asianmushrooms 42% 22% 37% (e.g.shiitake,straw,enokitake, maitake)

16. Hotpeppers 40% 21% 39% (e.g.habanero,chipotle,jalapeno)

17. Avocados 39% 12% 50%

18. Pomegranates 39% 29% 33%

19. Asianpear 39% 35% 26%

20. Beets 35% 22% 43%

21. Passionfruit 34% 46% 20%

22. Fennel 34% 27% 38%

23. Brusselssprouts 33% 24% 43%

24. Radish/daikon 29% 36% 35%

25. Artichokes 27% 27% 45%

26. Cauliflower 21% 27% 52%

27. Zucchini 14% 31% 56%

ethnic cuisines 1. Peruviancuisine 57% 31% 12%

2. Koreancuisine 56% 29% 15%

3. SoutheastAsiancuisine 56% 14% 30%(e.g.Thai,Vietnamese,Malaysian)

4. Regionalethniccuisine 56% 19% 25%

5. Ethnicfusioncuisine 54% 32% 15%

6. Nordic/Scandinaviancuisine 48% 41% 11%

7. RegionalAmericancuisine 48% 18% 34%

8. LatinAmerican/NuevoLatino 47% 20% 33% cuisine

9. MiddleEasterncuisine 43% 32% 25%

10. Americanizedethniccuisine 40% 36% 24% (e.g.ethniccuisineadjustedfor

Americanpalates/ingredients)

11. Mediterraneancuisine 37% 16% 46%

12. Indiancuisine 32% 30% 37%

13. Russiancuisine 31% 48% 21%

14. Mexicancuisine 23% 21% 56%

15. Italiancuisine 15% 20% 65%

16. Frenchcuisine 15% 33% 52%



hot

46. heirloom apples





health/nutrition







PICKLING

gluten-free cuisine

ethnic

ethnic flour

quinoa


nutrition




sustainable seafood

specialty bacon



sustainable seafood

FARM/ESTATE BRANDED





hybrid desserts

hybrid desserts hot

WHAT’S


other items/ingredients 1. Farm/estatebrandeditems 72% 15% 13%

2. Ancientgrains 68% 21% 11% (e.g.kamut,spelt,amaranth)

3. Non-wheatflour 65% 21% 14% (e.g.peanut,millet,barley,rice)

4. Naturalsweeteners 64% 12% 23% (e.g.agave,honey,concentrated

fruitjuice,maplesyrup)

5. Artisan/specialtybacon 64% 22% 14%

6. Ethnicflour 63% 28% 9% (e.g.fufu,teff,cassava/yuca)

7. Ethniccheeses 61% 16% 24% (e.g.quesofresco,paneer, lebneh,halloumi)

8. Artisancheeses 60% 10% 30%

9. Vinegar/flavoredvinegar/ 59% 22% 19% house-madevinegars

10. Specialtysalt 56% 32% 12% (e.g.flavored,smoked,regional)

11. Ethniccondiments 51% 17% 32% (e.g.raita/raitha,chimichurri, Sriracha,chutney,soysauce)

12. Blackgarlic 51% 38% 11%

13. Flatbreads 49% 22% 29% (e.g.naan,pappadum,lavash,

pita,tortilla)

14. Seeds(e.g.chia,flax) 47% 36% 17%

15. Greekyogurt 47% 26% 27%

16. Non-traditionaleggs 46% 40% 14% (e.g.duck,quail,emu)

17. Baconjam 44% 47% 9%

18. Saltedcaramel 42% 36% 22%

19. Infused/flavoredoils 40% 30% 30%

20. Pretzels/pretzelbread 40% 27% 32%

21. Wholegrainbread/rolls 39% 21% 40%

22. Halalitems 38% 38% 24%

23. Specialtyoils 37% 28% 35% (e.g.truffle,sesame,grapeseed, hazelnut)

24. Bacon-flavored/coveredchocolate 33% 60% 7%

25. Duckfat 30% 43% 27%

26. Flowers 29% 54% 17% (e.g.bulbs,petals,blossoms)

27. Waffles 19% 28% 53%

prepArAtion methods 1. Pickling 63% 16% 21%

2. Fermenting 60% 24% 16%

3. Smoking 45% 8% 47%

4. Sousvide 44% 38% 18%

5. Liquidnitrogenchilling/freezing 42% 51% 7%

6. Oil-poaching 40% 43% 17%

7. Braising 39% 9% 52%

8. Raw 39% 40% 21%

9. Dust 34% 54% 12%

10. Grilling 31% 10% 59%

11. Foam/froth/air 27% 66% 7%

12. Steaming 26% 19% 55%

13. Frying 14% 23% 63%




hot

13. health/nutrition




health/nutrition







PICKLING

gluten-free cuisine

ethnic

ethnic flour

quinoa


nutrition




sustainable seafood

specialty bacon



sustainable seafood

FARM/ESTATE BRANDED





hybrid desserts

hybrid desserts hot

WHAT’S


culinAry themes 1. Environmentalsustainability 79% 7% 14%

2. Gluten-freecuisine 76% 12% 12%

3. Hyper-localsourcing 75% 12% 13% (e.g.restaurantgardens)

4. Children’snutrition 74% 7% 19%

5. Nose-to-tail/root-to-stalkcooking 71% 13% 16% (e.g.reducefoodwastebyusing

entireanimal/plant)

6. Health/nutrition 70% 6% 24%

7. Grazing 67% 18% 15% (e.g.small-platesharing/snacking insteadoftraditionalmeals)

8. Simplicity/backtobasics 65% 9% 26%

9. Foodtrucks 61% 24% 16%

10. Cuttingedgekitchenequipment/ 61% 18% 21%technology

11. Foraging 58% 27% 15%

12. Food-alcoholpairings 56% 13% 30%

13. Molecularmixology 55% 37% 8%

14. Pop-up/temporaryrestaurants 54% 39% 8%

15. Umami 52% 30% 17%

16. Cheftastingmenus/chef’stables 50% 25% 25%

17. Chef-/restaurant-brandedretail 43% 39% 19%products

18. Moleculargastronomy 39% 54% 7%

non-Alcoholic BeverAges 1. House-madesoftdrinks/soda/pop 61% 26% 13%

2. Gourmetlemonade 55% 23% 22%(e.g.house-made,freshlymuddled)

3. Coconutwater 51% 39% 11%

4. Specialtyicedtea 49% 24% 26%(e.g.Thai-style,Southern/sweet,flavored)

5. Dairy-freemilk 47% 26% 27% (e.g.soy,rice,almond)

6. “Mocktails” 46% 32% 23%(e.g.non-alcoholiccocktails)

7. Organiccoffee 45% 32% 23%

8. Regionalwater/source-specific 39% 41% 20%water

9. Flavored/enhancedwater 34% 53% 13%

10. Tapwater/filteredwater 28% 33% 39%

11. Milkshakes/malts 22% 25% 53%

12. Bottledwater 14% 46% 39%

cocktAils/cocktAil ingredients 1. Onsitebarrel-ageddrinks 69% 19% 12%

2. Culinarycocktails 69% 19% 13%(e.g.savory,freshingredients)

3. Regionalsignaturecocktails 64% 16% 20%

4. Ediblecocktails 61% 30% 9%

5. Food-liquor/cocktailpairings 61% 16% 22%

6. Flavored/herbedtonic 58% 32% 10%

7. House-madebitters 56% 32% 12%

8. Organiccocktails 55% 34% 11%

9. Botanicalsincocktails 54% 35% 11%(e.g.floweressence,lavender,hibiscus)

10. Skinny/lower-caloriecocktails 53% 33% 13%

11. Beer-basedcocktails 51% 37% 12%

12. Fermentedcocktails 50% 42% 9%

13. Customice(e.g.flavored,shapes) 50% 40% 10%

14. Bottled/house-bottledcocktails 48% 34% 17%

15. Signaturecocktails 46% 18% 36%

16. Saltascocktailgarnish 45% 33% 22%(e.g.flavored,smoked,regional)

17. Vaporizedcocktails 42% 51% 6%

18. Hot/warmcocktails 42% 31% 27%

19. Cocktailsontap 40% 46% 14%

20. Shrubs 33% 55% 12%




hot

14. new cuts of meat, (e.g. denver steak, pork flat iron, tri-tip)




health/nutrition







PICKLING

gluten-free cuisine

ethnic

ethnic flour

quinoa


nutrition




sustainable seafood

specialty bacon



sustainable seafood

FARM/ESTATE BRANDED





hybrid desserts

hybrid desserts hot

WHAT’S


Alcoholic BeverAges 1. Micro-distilled/artisanspirits 77% 13% 10%

2. Locallyproducedbeer/wine/ 70% 10% 20% spirits

3. “NewMake”whiskey 63% 25% 12%

4. Gluten-freebeer 63% 28% 9%

5. Food-beerpairings 60% 16% 24%

6. House-brewedbeer 55% 15% 30%

7. Craftbeer/microbrew 54% 15% 31%

8. Moonshine 53% 31% 16%

9. Organicbeer/wine/spirits 53% 27% 20%

10. Caskbeer/ale 53% 24% 23%

11. Non-traditionalwinevarietals 53% 22% 25%

12. Non-traditionalliquors 51% 35% 14%(e.g.soju/sochu,cachaca)

13. Tequilaalternatives 50% 36% 14%(e.g.sotol,bacanora)

14. Seasonalbeer 49% 16% 36%

15. Beer-winehybrids 49% 40% 11%(e.g.beerwithwinegrapes)

16. Non-traditionalliquors 48% 38% 13% (e.g.soju/sochu,cachaca)

17. Non-traditionalflavoredliquor 46% 46% 8% (e.g.bacon,smokedsalmon,chili

pepper,marshmallow)

18. Beerflights/samplers 44% 26% 30%

19. Pisco 43% 42% 15%

20. Wineflights/samplers 43% 25% 32%

21. Flavored/spicedbeer 42% 34% 24%

22. Wineontap/draftwine 40% 44% 16%

23. Sourbeer 33% 55% 12%

24. IPAs 33% 30% 37%

25. Mulled/spicedwine 32% 39% 29%

26. Lagers 31% 23% 46%

27. Mezcal 30% 44% 26%

28. Tequila/premiumtequila 30% 28% 42%

29. Sake/mirin 27% 36% 37%




AdditionAl trends

whaT Is The hoTTesT TechnologY Trend In resTauranTs For 2014?

Tabletcomputers(e.g.iPad)formenus,winelistsand 27%ordering

Smartphone/tabletappsforconsumers 25%(e.g.ordering,menus,dailydeals)

Smartphone/tabletappsforchefs/restaurateurs 19%(e.g.recipes,tablemanagement,POStracking)

Mobile/wirelesspaymentoptions 16%

Socialmediaformarketing/loyaltyprograms 13%

Other 1%

are You makIng eFForTs To adjusT dIshes/recIpes To be more healThFul, For example, bY usIng more FruIT and vegeTables or reducIng sodIum?

Yes,always 59%

Itry,butnotallrecipesareeasilyadjusted 33%

No 6%

Don’tknow 2%

hot

1. (Alcohol) micro-distilled/artisan spirits




health/nutrition







PICKLING

gluten-free cuisine

ethnic

ethnic flour

quinoa


nutrition




sustainable seafood

specialty bacon



sustainable seafood

FARM/ESTATE BRANDED





hybrid desserts

hybrid desserts hot

WHAT’S


Watchthe“What’sHotin2014”videoontheNational

RestaurantAssociation’swebsite:

Restaurant.org/FoodTrends

JointheNationalRestaurantAssociationonFacebook,

TwitterandYouTubeforadditionalrestaurantindustryupdates

andinformation.

Facebook.com/NationalRestaurantAssociation

Twitter.com/WeRRestaurants

YouTube.com/RestaurantDotOrg

abouT The naTIonal resTauranT assocIaTIon:

Foundedin1919,theNationalRestaurant

Associationistheleadingbusinessassociation

fortherestaurantindustry,whichcomprises

980,000restaurantandfoodserviceoutlets

andaworkforceofmorethan13millionemployees.Werepresent

theindustryinWashington,D.C.,andadvocateonitsbehalf.We

operatetheindustry’slargesttradeshow(NRAShowMay17-20,

2014,inChicago);leadingfoodsafetytrainingandcertificationpro-

gram(ServSafe);uniquecareer-buildinghighschoolprogram(the

NRAEF’sProStart);aswellastheKidsLiveWellprogrampromoting

healthfulkids’menuoptions.Formoreinformation,visitRestau-

rant.organdfindusonTwitter@WeRRestaurants,Facebookand

YouTube.

abouT The amerIcan culInarY FederaTIon

TheAmericanCulinaryFederation,Inc.,estab-

lishedin1929,isthepremierprofessionalorga-

nizationforculinariansinNorthAmerica.With

morethan20,000membersspanningmorethan

200chaptersnationwide,ACFistheculinary

leaderinofferingeducationalresources,training,

apprenticeshipandprogrammaticaccreditation.Inaddition,ACF

operatesthemostcomprehensivecertificationprogramforchefsin

theUnitedStates,withtheCertifiedExecutiveChef®andCertified

SousChef™designationstheonlyculinarycredentialsaccredited

bytheNationalCommissionforCertifyingAgencies.ACFishome

toACFCulinaryTeamUSA,theofficialrepresentativefortheUnited

Statesinmajorinternationalculinarycompetitions,andtotheChef

&ChildFoundation,foundedin1989topromotepropernutrition

inchildrenandtocombatchildhoodobesity.Formoreinformation,

visithttp://www.acfchefs.org.FindACFonFacebookathttp://www.

facebook.com/ACFChefsandonTwitter@ACFChefs.

©2013NationalRestaurantAssociation.Allrightsreserved.TheNationalRestaurantAssociationlogoisatrademarkoftheNationalRestaurantAssociation.



health/nutrition







PICKLING

gluten-free cuisine

ethnic

ethnic flour

quinoa


nutrition




sustainable seafood

specialty bacon



sustainable seafood

FARM/ESTATE BRANDED





hybrid desserts

hybrid desserts hot

WHAT’S

2014

Culinary Forecast

ff

WHICHCURRENTCULINARYTRENDWILLBETHEHOTTESTMENUTREND10YEARSFROMNOW?

Environmentalsustainability 38%

Localsourcing 22%

Health/nutrition 18%(e.g.low-fat,reducedsodium,wholegrain)

Children’snutrition 10%

Gluten-freecuisine 8%

Other 4%

how do onlIne revIews bY consumers on sITes lIke Yelp and TrIpadvIsor aFFecT resTauranTs?

Negativereviewsaredamagingtocustomertrafficand 52%sales

Positivereviewsmainlyattractfirst-timevisitors 48%

Onlinereviewsaremoreimportantthatnewspaper/ 37%magazinereviews

Consumersdon’ttrustonlinereviews 11%

Don’tknow 10%

Onlinereviewsonlymattertoyoungerconsumers 9%

Onlinereviewsdon’thavemuchofanimpact 6%

was Your FIrsT resTauranT/FoodservIce job an enTrY-level job?

Yes 92%

No 8%

meThodologY

TheNationalRestaurantAssociationconductedanonlinesurvey

of1,283membersoftheAmericanCulinaryFederationinOcto-

ber-November2013.Thechefsweregivenalistof258itemsand

wereaskedtorateeachitemasa“hottrend,”“yesterday’snews”

or“perennialfavorite”onrestaurantmenusin2013.

Note: Figures may not add to 100% due to rounding.

http://www.restaurant.org/foodtrends

locally grown produce environmental … (e.g. thai, vietnamese, malaysian) 4. regional ethnic...

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