Chefs predict the top ten menu trends for next year will be local, sustainable and health (especially children’s). These trends have been at the forefront for a while but continue to evolve and become more integrated into the mainstream.
The top 20 list includes:
- 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
- Whole grain items in kids’ meals
- Newly fabricated cuts of meat (e.g. Denver steak, pork flat iron, petite tender)
- Farm/estate-branded ingredients
- Food trucks/street food
- Micro-distilled/artisan spirits
- Artisan/house-made ice cream
- Health/nutrition
- Non-traditional fish (e.g. branzino, Arctic char, barramundi)
- Fruit/vegetable children’s side items
- “Mini meals” (e.g. smaller versions of adult menu items)
- Culinary cocktails (e.g. savory, fresh ingredients, herb-infused)
National Restaurant Association’s “What’s Hot 2012″
