Providing a glimpse of menu trends for 2013, the National Restaurant Association (NRA) released its yearly “What’s Hot” survey. The survey reflects the input of more than 1,800 professional chefs. Top trends from 2012 – including children’s nutrition and local sourcing – remained high on the list.
TOP TEN MENU TRENDS TO LOOK FOR IN 2013
- Locally sourced meats and seafood
- Locally grown produce
- Healthful kids’ meals
- Environmental sustainability as a culinary theme
- Children’s nutrition as a culinary theme
- New cuts of meat (e.g., Denver steak, pork flat iron, teres major)
- Hyper-local sourcing (e.g., restaurant gardens)
- Gluten-free cuisine
- Sustainable seafood
- Whole grain items in kids’ meals
ROUNDING OUT THE TOP 20 MENU TRENDS
Farm/estate branded items…Non-wheat noodles/pasta (quinoa, rice)…Non-traditional fish (Arctic char, barramundi)…Ethnic-inspired breakfast items (Chorizo scrambled eggs)…Fruit/vegetable children’s side items…Health/nutrition…Half-portions/smaller portions for a smaller price…House-made/artisan ice cream…Black/forbidden rice…Food trucks
TOP NON-ALCOHOLIC BEVERAGE TRENDS
House-made soft drinks/soda/pop…Gourmet lemonade…Organic coffee…Specialty iced tea…Coconut water…Dairy-free (rice, soy, almond, etc.) milk…“Mocktails” (non-alcoholic cocktails)…Agua fresca…Green tea…Flavored/enhanced water
FAN FAVORITES HERE TO STAY
Italian cuisine…Hamburgers/Cheeseburgers…Egg dishes…French toast..Barbeque…Fruit Desserts (cobbler, pie, tart)…Comfort foods…Grilling…Milkshakes…Mexican cuisine
For complete survey results, visit: http://www.restaurant.org/pdfs/research/WhatsHotFood2013.pdf
