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2016 CulinaryTrends

“True trends evolve over time, especially when it comes to lifestyle-based choices that extend into other areas of our everyday life. Chefs and restaurateurs are in tune with overarching consumer trends when it comes to menu planning, but add their own twist of culinary creativity to drive those trends in new directions. No one has a better view into the window of the future of food trends than the culinary professionals who lead our industry.”

- Hudson Riehle, senior vice president of the National Restaurant Association’s research and knowledge group

Culinary Forecast: 2016

2016 is sure to render many new and exciting possibilities to influence menus and concepts as consumers yearn for the less known “chef-casual” concepts, food halls and veggie-centric entrées, while taking comfort in traditional down-home foods as more education in mass-produced foods circulates and grows.

As consumers lean toward more unique fast-casual options and hyper-local sourced foods, it’s something to note that among the top food and dining trends for the year are two pushes that have nothing to do with food as high-speed food delivery and a national conversation regarding tipping and pay disparities continues.

Additionally, we’ll begin to see more bar seating versus traditional sit-down, a focus on small portions of rich foods and cocktail-friendly pairings, tartare dishes, plant-based everything, savory desserts, ancient grains, ethnic cuisine, gluten-free dishes, fish as a star protein, and open-fire roasting as the next new favorite culinary techniques.

As forecasted for some time, some trends that began as fads have turned into lifestyles – we’ll see even more pickling, brining, fermenting, and smoking and a huge flux of health food trends: super seeds like chia, hemp and flax, followed by plant protein and bone broth. If there were ever a year to unveil a game-changer for the industry – 2016 will not disappoint as large food chains and corporations are pushed to offer fresh, local and sustainable products.

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top ten overarching food & dining trends

1. Locally Sourced/Grown Meats, Seafood & Produce 2. Chef-Driven Fast-Casual Concepts 3. Hyper-Local Sourcing 4. Natural Ingredients/Minimally Processed Food 5. Environmental Sustainability 6. Healthful Kids’ Meals 7. New Cuts of Meat 8. House-Made/Artisan Ice Cream 9. Ethnic Condiments/Spices 10. Authentic Ethnic Cuisine

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*The National Restaurant Association surveyed 1,575 American Culinary Federation members to find the top food and dining trends in America. Find more information at Restaurant.org/FoodTrends.

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on the rise: what to look out for

2015 saw a boom of food halls, and that number will only grow over the next year. Often created in repurposed urban spaces and featuring aesthetically pleasing communal dining spaces, the offspring of the 1970’s food court are showcases for local creativity and a hospitable social environment.

artisan butcheryfried chickenfood halls

vegetables as center plateSmall plate menus/restaurant conceptswatching worker wages

nutritionmeal kitsclean menu evolutions

Dinners-in-a box: Pre-measured ingredients and instructions for home preparation are making home cooking faster, easier and healthier. Watch for this concept to gain traction asthe year progresses.

Vegetable-forward eating is shedding that earthy-crunchy reputation and associations with obscure meat substitutes. Hearty cauliflower or portobello steaks are no longer trying to be something they’re not. They’re out and proud because chefs are making them delicious and satisfying. The root-to-stem movement (similar to the zero-waste, nose-to-tail movement) is now in full force.

*The National Restaurant Association conducted an online survey of 1,575 members of the American Culinary Federation in September 2015. The chefs were given a list of 221 items and were asked to rate each item as a “hot trend,” “yesterday’s news” or “perennial favorite” on restaurant menus in 2016.

Açai bowls are the new smoothie – beginning with the frozen pulp from the superfruit, it is then thinned out to a scoopable texture with milk and finished with fruit, granola, chia seeds, coconut flakes, peanut butter or other toppings.

Appetites for casual dining show no signs of declining. And, as a result, many chefs are expanding beyond the fine dining world to spearhead new fast-casual chains to infuse vigor into atmosphere and menus to maintain the rhythm of a fast-casual restaurant with the quality of fine dining.

Consumers want food delivered to their homes, offices and hotel rooms, and they’d like it to arrive quickly. Restaurants are tailoring their operation models to adjust to growing takeout and delivery expectations as food distribution channels will multiply and compete for business in this rapidly growing segment.

• Natural ingredients/minimally processed foods• aÇai bowls• Simplicity/back-to-basics

• speedy home delivery • Grazing – small-plate sharing instead of traditional meals• Nose-to-tail/root-to-stalk cooking

• “chef-casual” restaurant concepts• Pop-up temporary restaurants• Prepaid tickets – alternative to reservations• •

on the rise: what to look out for

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perennial favorites: what’s been around or coming back and here to stay

Back to the basics: Bolstered by their growing distaste of mass-produced food and a yearning for the days of simply prepared dishes, Americans are hankering for simplicity and down-home foods. Techniques that used to be considered “basic,” such as open wood fire cooking or house-made cheese, yogurt and cured meats, will transition back to the norm. Old favorites that are on the rise:

• Fried Chicken• Biscuits• Barbecue• Frying• French Toast• Pulled Pork• Hot Tea• Comfort Foods• Zucchini• Classic Pastries

A growing interest in supporting local communities/contributing to a more sustainable country renders the following trends newer to the game, but here to stay:

• Food Waste Reduction/Management• Environmental Sustainability• (Hyper) Local Sourcing• Gluten-Free Cuisine• Ethnic Cuisines and Flavors

Chefs are embracing the South and its ultimate culinary icon. They’re getting creative with chicken frying techniques by using signature brines and breading regimens that result in pleasing new twists on the classic.

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Saying goodbye: what’s on the out

Perhaps more than just flavors of the week, some trends just don’t hold their weight. When asked to name something that was trendy ten years ago but isn’t a trend anymore, chefs gave a wide range of answers from molecular gastronomy and sous vide, to foam and parsley as garnish, to cupcakes and sliders. The most common answers were all-you-can-eat buffets and big portions, which have mainly yielded trendiness to small plates. The following are trends that we saw throw some heat throughout the past few years but have since fizzled:

• Sugars and Salts (replaced by ethnic spices)• Meat as Center-of-Plate• Insects• Foam/Froth/Air• Bacon-Flavored/Covered Chocolate• Wedge Salads• Molecular Gastronomy• Shrubs• Flatbread Appetizers• Blood Sausage/Cake• Liquid Nitrogen Chilling/Freezing• Vaporized Cocktails – using liquid nitrogen to chill• Asian Noodles

nutrition Forecast

As health continues to be a concern for consumers, many health trends of the past few years remain strong, such as gluten-free, protein, whole grains, and clean ingredients. Other trends appear to be gaining momentum, such as 100 percent grass-fed, whole milk dairy products and coconut in many forms – coconut water fortified with protein, toasted coconut chips, coconut oil salad dressings and spreads, and overnight muesli.

Pulses are everywhere! High in fiber, protein, iron, and antioxidants, pulses are a type of legume that encompass foods that are already popular, such a chickpeas, but some that are pretty foreign as well – like pigeon peas and run peas. Not only are pulses easy to cook with, they are delicious and incredibly versatile and have been staples around the world for most of our history. Proved to work well with high-protein, high-fiber and gluten-free diets, pulses will be the star of the show in the nutrition world.

Pasta becomes an endangered species. All over the world, pasta’s popularity has taken a hit as a shift in focus on protein and shedding carbs has become a weight loss strategy. More nutritious alternatives like quinoa, chickpeas, lentils, and chia are taking the place of pasta on the plate as vegetable spiralizers sell like hot cakes.

Sugar has been targeted as a public enemy and is rapidly becoming one of the most-avoided ingredients as intake becomes as important as total calories on nutrition labels. With that said, it should be no surprise that consumers are turning to sugar-free, unsweetened or reduced-sugar products and, as a result, foodservice distributors’ shipments of sugar substitutes to restaurants and foodservice outlets have increased.

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top ten nutrition trends

1. Pulses – (edible seeds of certain leguminous plants: dried beans, peas, lentils, chickpeas) The UN has declared 2016 the International Year of Pulses! 2. Salad Kits – Healthy food made quick and easy. 3. Sprouted Grains – Low in starch and thus have higher proportions of other nutrients, such as protein, vitamins and minerals compared to unsprouted grains. 4. Seeds – Seeds are officially the new nut! 5. Fresh Take on Frozen Meals – Another way to make health food quick and easy. 6. Probiotics Beyond Yogurt – Kimchi, sauerkraut and kombucha are popping up as new ways to incorporate good bacteria into diets. 7. Slimmed-Down Desserts – Healthy ingredient alternatives are making it easier to avoid excess sugars. 8. Packages Tell Stories – The proof is in the packaging: clean design = clean eating. 9. “Free-From...” – The normalization of avoiding harmful ingredients. 10. Sugar as the New Dietary Demon – Rethink your drink and much more! Americans are taking a closer look at how much sugar their favorite products pack.

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top ten catering trends

1. Artisanal Libations – Handcrafted cocktails, sodas and local craft distilled spirits have become an art! 2. Food Stations Featuring Authentic Cultural Cuisine 3. International Influences – Mediterranean, Latin American and Korean influences are still going strong but will make way for Middle Eastern and African flavors. 4. Fit Side Dishes – Consumers continue to stray from heavier sides as chefs produce high-impact veg-centric flavors through cooking techniques. 5. Made-to-Order Meals – The catering world is taking heed of the millennial mindset: personalization is everything. Look for tableside meal preparations that add an element of showmanship that is otherwise hidden behind a prep station. 6. Fresh and Green – Health-conscious attendees are not a new trend, but the quantity of the demographic is skyrocketing. The greener and fresher, the better. 7. Sweet on the Classics – As trendy as desserts can be, most caterers say simple/chocolate flavors remain bestsellers. 8. Strolling Buffets – Interactive environments are becoming standard, and what better way to deliver a culinary experience to guests than to have a moving feast. 9. Spotlight on Less Attractive Ingredients – Root vegetables! Packing less aesthetic value and more nutrients, flavor and curious attention to main dishes. 10. Harissa (and other Ethnic Spices) – Ethnic spices have been dubbed the “new salt and pepper”, and harissa will be one of the “it” spices for 2016. If you like a bit of heat, harissa is the perfect complement to a variety of proteins and vegetables.

catering forecast

Despite steady demand, the catering industry is in the midst of a rather significant change in consumer preferences as food-savvy Millennials grow and Gen Z’s crave one-of-a-kind experiences that tap into nostalgia.

The sit-down, plated dinner is not endangered, but alternatives are becoming more popular; from entire meals served on small plates, butlered or from stations, to desserts only or hors d’oeuvre-only events.

Vegetables are still the star of the show. 50% of all Americans have at least one meatless meal a week and that percentage swells when you look at the global picture. Savvy planners will embrace vegetarian cuisine.

*Social Tables, along with the National Association for Catering and Events, teamed up to report the Top 22 Catering Trends for 2016. Find more information at http://blog.socialtables.com/2015/11/03/report-the-top-22-catering-trends-for-2016/.

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gustatory travels: authentic culinary experiences

At Parkhurst Dining, we believe in providing authentic culinary experiences – that means we take extra steps to ensure that every meal exudes culinary authenticity. Ethnic flavors are on the rise. As one of our innovation initiatives, we sent a team of executive chefs and marketers to Miami to experience the unique Cuban culture of Little Havana.

Our team spoke with the locals, researched ingredients and collected original recipes and food preparation techniques so that we can infuse them into our own culinary operations. Our research didn’t stop with great food, however. We also took a look at what food means in Cuban traditions. Cuban food is simple, hearty and delicious, but is also equally about people; meals are made in large batches for large gatherings of family and friends. Great food is centered around great people andconversation. Food is not meant to be admired. Food is meant to be eaten together. Parkhurst Dining shares the same philosophies.

It is through investments in educational opportunities like this that we continue to build a community of culinary experts that are passionate about representing the value in communicating a culinary connection.

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sources

Baum+Whiteman. (2015, October 25). 11 Hottest Food & Beverage Dining Trends in Restaurant & Hotels, 2016. Retrieved from http://www.baumwhiteman.com/2016Trends.pdf

Bellamy, G. (2015, December 10). Regional Interpretations Take Barbecue to New Levels. Retrieved from http://restaurant-hospitality.com/food-trends/regional-interpretations-take-barbecue-new-levels?NL=RH-01&Issue=RH-01_20151215_RH-01_612&sfvc4enews=42&cl=arti-cle_1_b&utm_rid=CPG06000000037062&utm_campaign=6811&utm_medium=email&elq2=45abe198f7b84a08808192905aaddf86

Ceres Organics. (Photographs). Pulses/Legumes. [digital image]. Retrieved from https://www.ceres.co.nz/ingredient-category/pulses-legumes/

Helm, J. (2015, October 9). 8 Hot Food Trends From the Food and Nutrition Conference and Expo. Retrieved from http://health.usnews.com/health-news/blogs/eat-run/2015/10/09/8-hot-food-trends-from-the-food-and-nutrition-conference-and-expo

Jenkins, R. (2015, February 5). 7 Emerging Millennial and Generation Z Trends for 2015. Retrieved from http://ryan-jenkins.com/2015/02/05/7-emerging-millennial-and-generation-z-trends-for-2015/

Restaurant Hospitality (2015, December 7). What Chefs Expect in 2016. Retrieved from http://restaurant-hospitality.com/top-chefs/what-chefs-expect-2016#slide-4-field_images-49911

Social Tables/National Association for Catering and Events. (2015, November 3). The Top 22 Catering Trends for 2016. Retrieved from http://blog.socialtables.com/2015/11/03/report-the-top-22-catering-trends-for-2016/

Sterling-Rice Group. (2015, October 15). Culinary Trends for 2016. Retrieved from https://www.srg.com/attachments/SRG-2016-Culinary-Trends.pdf

The National Restaurant Association. (2015, November 5). What’s Hot Culinary Forecast. Retrieved from http://www.restaurant.org/News-Re-search/Research/What-s-Hot

Thorn, B. (2015, November 12). 20 Trends Chefs Expect in 2016: Ethnic breakfast items, new cuts of meat, more. Retrieved from http://nrn.com/food-trends/chefs-predict-hot-food-trends-2016

Tonelli, F. (Photographer). (2014, March 3). Chobani. [digital image]. Retrieved from http://www.francescotonelliblog.com/blog/2014/03/03/cho-bani.

Wright, B. (Photographer). (2015, April 28). Radishes. [digital image]. Retrieved from https://www.finedininglovers.com/blog/out-of-the-blue/brittany-wright-food-photography/

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