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1 Locallysourcedmeatsandseafood
2 Chef-drivenfast-casualconcepts
3 Locallygrownproduce
4 Hyper-localsourcing
5 Naturalingredients/minimallyprocessedfood
6 Environmentalsustainability
7 Healthfulkids’meals
8 Newcutsofmeat
9 Sustainableseafood
10 House-made/artisanicecream
11 Ethniccondiments/spices
12 Authenticethniccuisine
13 Farm/estatebrandeditems
14 Artisanbutchery
15 Ancientgrains
16 Ethnic-inspiredbreakfastitems
17 Fresh/house-madesausage
18 House-made/artisanpickles
19 Foodwastereduction/management
20 Streetfood/foodtrucks
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 the year ahead. The What’s Hot in 2016 survey was conducted in the fall of 2015 among nearly 1,600 chefs.
See p. 18 for more information about the methodology.
WHAT’S
HOT2016 CULINARY FORECAST
TOP 20FOODTRENDS
Alcoholic beverages1 Craft/artisanspirits
2 Locallyproducedbeer/wine/spirits
3 House-brewedbeer
4 Non-traditionalliquors
5 Craftbeer
Appetizers/small plates1 Fresh/house-made
sausage
2 House-madecharcuterie
3 Vegetarianappetizers
4 Ethnic/streetfood-inspiredappetizers
5 Seafoodcharcuterie
Breakfast/brunch1 Ethnic-inspired
breakfastitems
2 Ricottapancakes
3 Traditionalethnicbreakfastitems
4 Prixfixebrunches
5 Regionalgravy
Cocktails/cocktail ingredients1 Onsitebarrel-ageddrinks
2 Culinarycocktails
3 Regionalsignaturecocktails
4 Food-beerpairings
5 Ediblecocktails
Culinary themes1 Chef-drivenfast-casual
concepts
2 Hyper-localsourcing
3 Naturalingredients/minimallyprocessedfood
4 Environmentalsustainability
5 Artisanbutchery
Dessert1 House-made/artisan
icecream
2 Bite-size/mini-desserts
3 Savorydesserts
4 Smokeddessertingredients
5 Hybriddesserts
Global flavors1 Ethniccondiments/
spices
2 Authenticethniccuisine
3 Africanflavors
4 Ethnicfusioncuisine
5 LatinAmericanflavors
Kids’ meals1 Healthfulkids’meals
2 Fruit/vegetablekids’sideitems
3 Wholegrainitemsinkids’meals
4 Kids’entreesalads
5 Gourmetitemsinkids’meals
Main dishes/ center of the plate1 Locallysourcedmeats
andseafood
2 Newcutsofmeat
3 Sustainableseafood
4 Free-rangepork/poultry
5 Streetfood-inspiredmaincourses
Non-alcoholic beverages1 House-made/artisan
softdrinks
2 Gourmetlemonade
3 Specialtyicedtea
4 Mocktails
5 Coconutwater
Other ingredients1 Farm/estatebranded
items
2 House-made/artisanpickles
3 House-madecondiments
4 Protein-richgrains/seeds
5 Artisancheeses
Preparation methods1 Pickling
2 Fermenting
3 Smoking
4 Sousvide
5 Fireroasting
Produce1 Locallygrownproduce
2 Heirloomapples
3 Organicproduce
4 Unusual/uncommonherbs
5 Exoticfruits
Starches/sides1 Ancientgrains
2 Non-wheatnoodles/pasta
3 Black/forbiddenrice
4 Pickledvegetables
5 Farro
TOP TRENDSBY CATEGORY
WHAT’S
HOT
2National Restaurant Association | Restaurant.org/FoodTrends
Movers & Shakers2015 to 2016
Up 5 Percent or MoreAfricanflavors 20%
Authenticethniccuisine 14%
Ethniccondiments/spices 11%
House-made/artisansoftdrinks 11%
MiddleEasternflavors 11%
Non-traditionalliquors 9%
Pop-uprestaurants 8%
Hyper-localsourcing 5%
Locallyproducedbeer/wine/spirits 5%
House-made/artisanicecream 5%
Artisanbutchery 5%
House-made/artisanpickles 5%
House-brewedbeer 5%
Non-traditionaleggs 5%
Movers & Shakers2015 to 2016
Down 5 Percent or MoreUnderutilizedfish 11%
Kalesalads 10%
Freshbeans/peas 9%
Gluten-freecuisine 8%
Quinoa 8%
Floweressenceincocktails 8%
Darkgreens 7%
Coconutwater 7%
Wholegrainbread 7%
Vegetarianappetizers 6%
Naturalsweeteners 6%
Hybriddesserts 6%
Asiannoodles 6%
Flatbreads 6%
Low-calorieentrees 6%
Flatbreadappetizers 6%
Eggwhiteomelettes/sandwiches 6%
Non-wheatflour 5%
On-a-stick-itemsinkids’meals 5%
Brown-wildrice 5%
1Underutilized
fish
1African flavors
3National Restaurant Association | Restaurant.org/FoodTrends
Perennial Favorites in 20161 Friedchicken 63%
2 Biscuits 62%
3 Barbecue 62%
4 Frying 60%
5 Frenchtoast 58%
6 Pulledpork 57%
7 Hottea 56%
8 Comfortfoods 56%
9 Zucchini 54%
10 Classicpastries 54%
New Top Trends in 2016Chef-drivenfast-casualconcepts #2
Fresh/house-madesausage #17
Homedeliverymealkits #33
Protein-richgrains/seeds #36
Smallplatemenus/restaurantconcepts #61
Yesterday’s News in 20161 Insects 71%
2 Foam/froth/air 63%
3 Bloodsausage/cake 62%
4 Bacon-flavored/coveredchocolate 61%
5 Wedgesalads 59%
6 Moleculargastronomy 58%
7 Shrubs 55%
8 Flatbreadappetizers 54%
9 Vaporizedcocktails 52%
10 Liquidnitrogenchilling/freezing 52%
2Fresh/house- made sausage
4Bacon-flavored/
covered chocolate
1Fried Chicken
4National Restaurant Association | Restaurant.org/FoodTrends
1 Locallysourcedmeats
andseafood
80% 6% 13%
2 Chef-drivenfast-casual
concepts
78% 9% 13%
3 Locallygrownproduce 77% 6% 17%
4 Hyper-localsourcing
(e.g.restaurantgardens,
onsitebeerbrewing,
house-madeitems)
77% 12% 11%
5 Naturalingredients/
minimallyprocessed
food
76% 8% 16%
6 Environmental
sustainability
74% 9% 18%
7 Healthfulkids’meals 73% 10% 17%
8 Newcutsofmeat
(e.g.culotte/sirloincap,
Denvercut,tri-tip,pork
T-Bonechop)
71% 15% 14%
9 Sustainableseafood 71% 12% 17%
10 House-made/artisanice
cream
71% 11% 18%
11 Ethniccondiments/
spices(e.g.harissa,curry,
periperi,sriracha,
chimichurri)
71% 12% 16%
12 Authenticethniccuisine 70% 9% 20%
13 Farm/estatebranded
items
69% 17% 14%
14 Artisanbutchery 69% 15% 16%
15 Ancientgrains(e.g.
kamut,spelt,amaranth,
lupin)
68% 22% 10%
16 Ethnic-inspiredbreakfast
items(e.g.Asian-flavored
syrups,Chorizoscram-
bledeggs,coconutmilk
pancakes)
68% 17% 15%
17 Fresh/house-made
sausage
67% 14% 19%
18 House-made/artisan
pickles
67% 16% 18%
19 Foodwastereduction/
management
67% 11% 22%
20 Streetfood/foodtrucks 66% 16% 18%
21 Simplicity/backtobasics 66% 9% 25%
22 Non-wheatnoodles/
pasta(e.g.quinoa,rice,
buckwheat)
65% 23% 11%
23 Free-rangepork/poultry 65% 16% 19%
24 Fruit/vegetablekids’side
items
65% 13% 22%
25 Wholegrainitemsin
kids’meals
65% 20% 14%
26 Heirloomapples 65% 15% 21%
27 Nutrition 65% 7% 27%
28 House-made/artisansoft
drinks
65% 25% 11%
HOTTREND
Yesterday’sNews
PerennialFavorite
HOTTREND
Yesterday’sNews
PerennialFavorite
FOOD
WHAT’S
HOT1
Locally sourced meats & seafood
5National Restaurant Association | Restaurant.org/FoodTrends
29 Grazing(e.g.small-plate
sharing/snackinginstead
oftraditionalmeals)
64% 19% 17%
30 Organicproduce 63% 15% 22%
31
Unusual/uncommon
herbs(e.g.chervil,
lovage,lemonbalm,
papalo)
63% 21% 16%
32 House-madecondiments 63% 13% 24%
33
Homedeliverymealkits
(e.g.pre-measured
ingredientsand
instructionsforhome
preparation)
63% 27% 10%
34
Streetfood-inspired
maincourses(e.g.tacos,
satay,kabobs)
62% 20% 19%
35 Africanflavors 62% 24% 13%
36
Protein-richgrains/seeds
(e.g.hemp,chia,quinoa,
flax)
62% 21% 17%
37Nose-to-tail/root-to-stalk
cooking62% 23% 15%
38 Black/forbiddenrice 61% 28% 10%
39 Grass-fedbeef 61% 21% 18%
40
Half-portions/smaller
portionsforasmaller
prize
61% 19% 20%
41 Artisancheeses 61% 12% 27%
42 Artisan/specialtybacon 61% 24% 15%
43
Ethniccheeses(e.g.
quesofresco,paneer,
lebneh,halloumi)
61% 18% 21%
44 Pickling 61% 16% 24%
45 Gluten-freecuisine 61% 24% 15%
46 Pickledvegetables 60% 23% 17%
47 Bite-size/mini-desserts 60% 23% 17%
48 Savorydesserts 60% 25% 15%
49 Kids’entreesalads 60% 26% 14%
50Gourmetitemsinkids’
meals60% 31% 9%
51 Vinegar/flavored
vinegar/house-made
vinegars
60% 21% 19%
52 Fermenting 60% 25% 15%
53 Gourmetlemonade(e.g.
house-made,freshly
muddled)
60% 17% 22%
54 House-madecharcuterie 59% 22% 19%
55 Vegetarianappetizers 59% 21% 20%
56 Meatless/vegetarian
items
59% 19% 22%
57 Exoticfruits(e.g.
rambutan,dragonfruit,
pawpaw,guava)
59% 27% 13%
58 Ethnicfusioncuisine 59% 26% 14%
59 Non-wheatflour(e.g.
peanut,millet,barley,
rice)
59% 27% 14%
60 Pop-up/temporary
restaurants
59% 31% 10%
61 Smallplatemenus/
restaurantconcepts
59% 25% 16%
62 Veganentrees 58% 23% 18%
HOTTREND
Yesterday’sNews
PerennialFavorite
HOTTREND
Yesterday’sNews
PerennialFavorite
41Artisan cheeses
6National Restaurant Association | Restaurant.org/FoodTrends
63 Ethnic-inspiredkids’
dishes(e.g.tacos,
teriyaki,sushi)
58% 25% 18%
64 Oven-bakeditemsin
kids’meals(e.g.baked
chickenfingers,ov-
en-bakedfries)
58% 22% 20%
65 LatinAmericanflavors 58% 15% 27%
66 Specialtyicedtea(e.g.
Thai-style,Southern/
sweet,flavored,matcha)
58% 19% 23%
67 Inexpensive/underused
cutsofmeat(e.g.brisket,
shoulder,skirtsteak)
57% 16% 28%
68 Hybridfruits/vegetables
(e.g.kale-Brussels
sprouts,pluot,brocco-
flower)
57% 29% 14%
69 Ethnicflour(e.g.fufu,
teff,cassava/yuca)
57% 32% 11%
70 Savoryjam/jelly(e.g.
baconjam,tomatojam,
hotpepperjelly)
57% 23% 20%
71 Farro 56% 32% 12%
72 Cheeks(e.g.beef,pork,
fish)
56% 29% 15%
73 Lower-sodiumentrees 56% 26% 18%
74 Alternativeredmeats
(e.g.buffalo/bison,
ostrich/emu,goat)
56% 30% 15%
75 Coconutoil 56% 29% 15%
76 Superfruit(e.g.acai,goji
berry,mangosteen)
55% 32% 13%
77 3Dfoodprinting 55% 38% 8%
78 Quinoa 54% 33% 13%
79 Smokeddessert
ingredients
54% 38% 8%
80 Tapas/meze/dimsum
(e.g.smallplates)
53% 23% 24%
81 100%juiceoptionsin
kids’meals
53% 16% 31%
82 Grilleditemsinkids’
meals
53% 18% 28%
83 MiddleEasternflavors 53% 21% 25%
84 Specialtysalt(e.g.
flavored,smoked,
regional)
53% 32% 14%
85 Naturalsweeteners(e.g.
agave,honey,concen-
tratedfruitjuice,maple
syrup)
53% 21% 26%
86 Alternativebacon(e.g.
facebacon,beefbacon,
lambbacon)
53% 35% 12%
87 Seafoodcharcuterie 52% 34% 14%
88 Hybriddesserts(e.g.
croissant-donut,townie,
icecreamcupcake)
52% 35% 13%
89 Darkgreens(e.g.kale,
mustardgreens,collards)
52% 20% 28%
90 Amuse-bouche/bite-size
appetizers
51% 25% 23%
91 Micro-vegetables/
micro-greens
51% 35% 14%
92 Extrahotpeppers(e.g.
habanero,GhostPepper,
CarolinaReaper,Scotch
Bonnet))
51% 34% 15%
93 Heirloomtomatoes 51% 15% 34%
94 SoutheastAsianflavors 49% 16% 35%
95 Non-traditionaleggs
(e.g.duck,quail,emu)
49% 39% 12%
HOTTREND
Yesterday’sNews
PerennialFavorite
HOTTREND
Yesterday’sNews
PerennialFavorite
83Middle Eastern
flavors
7National Restaurant Association | Restaurant.org/FoodTrends
96 Smoking 49% 13% 37%
97 Prepaidtickets(e.g.
alternativetoreservations)
49% 40% 11%
98 Gamemeats(e.g.
venison,gamebirds,
boar,rabbit)
48% 26% 26%
99 Ricottapancakes 48% 37% 15%
100 Rootvegetables(e.g.
parsnip,turnip,rutabaga)
48% 19% 33%
101 Underutilized/”trash”fish
(e.g.mackerel,bluefish,
searobin,redfish)
47% 40% 13%
102 Vegetabledessert
ingredients
47% 42% 11%
103 On-a-stick/skeweritems
inkids’meals
46% 33% 21%
104 Sousvide 46% 37% 17%
105 Asiannoodles(e.g.soba,
udon)
45% 25% 30%
106 Traditionalethnic
breakfastitems(e.g.
huevosrancheros,
shakshuka,ashta)
45% 22% 33%
107 Sliders/mini-burgersin
kids’meals
45% 22% 33%
108 Mediterraneanflavors 45% 16% 39%
109 Flatbreads(e.g.naan,
pappadum,lavash,pita,
tortilla)
45% 25% 29%
110 Mocktails(e.g.non-alco-
holiccocktails)
45% 34% 21%
111 Low-calorieentrees 44% 33% 23%
112 Low-fat/non-fatmilkin
kids’meals
44% 28% 28%
113 Banhmi 43% 33% 24%
114 Freshbeans/peas(e.g.
fava,English,snow)
43% 18% 39%
115 Fireroasting 43% 12% 45%
116 Coconutwater 43% 47% 10%
117 Ethnicdips(e.g.hummus,
babaganoush,tzatziki,
dukkah)
41% 26% 33%
118 Breakfastforlunch/
dinner
41% 25% 33%
119 Bonebroth 41% 32% 26%
120 Low-carbentrees 40% 42% 18%
121 Gelato 40% 28% 32%
122 Flavored/enhanced
water
40% 47% 14%
123 Coldbrewcoffee 40% 28% 32%
124 Kalesalads 39% 48% 13%
125 Liquidnitrogenchilling/
freezing
39% 52% 9%
126 24-hourdining 39% 29% 33%
127 Porkbelly 38% 31% 30%
128 Hangersteak 38% 37% 25%
129 Octopus 37% 40% 23%
130 Fishinkids’meals 37% 37% 26%
131 Prixfixebrunches 36% 37% 27%
132 Shrimpinkids’meals 36% 40% 25%
133 Moleculargastronomy 34% 58% 8%
134 Poke/ceviche 33% 40% 27%
135 Ramen 33% 44% 23%
136 Regionalgravy(e.g.
sausage,blackpepper,
tassoham)
33% 17% 50%
HOTTREND
Yesterday’sNews
PerennialFavorite
HOTTREND
Yesterday’sNews
PerennialFavorite
106Traditional ethnic breakfast items
8National Restaurant Association | Restaurant.org/FoodTrends
137 Wholegrainbread/rolls 33% 27% 40%
138 Greekyogurt 33% 37% 30%
139 Foodhalls 33% 48% 19%
140 Bonemarrow 32% 50% 19%
141 Jerky(e.g.beef,fish,
turkey,boar,bison)
32% 44% 24%
142 Lentils 32% 34% 35%
143 Duck 32% 24% 44%
144 Arugula 32% 24% 44%
145 Confit 32% 23% 45%
146 Fruitdesserts(e.g.
cobbler,crisp,tart,pie)
31% 19% 50%
147 Flatbreadappetizers 30% 54% 16%
148 Offal(e.g.heart,tripe,
liver,sweetbreads)
29% 49% 22%
149 Eggwhiteomelets/
sandwiches
29% 45% 27%
150 Fingerlingpotatoes 28% 37% 35%
151 Comfortfoods(e.g.
chickenpotpie,meat-
loaf,roastedchicken)
27% 18% 56%
152 Pizzainkids’meals 27% 26% 47%
153 Rhubarb 27% 35% 38%
154 Cauliflower 27% 31% 42%
155 Brusselssprouts 27% 26% 47%
156 Bacon 27% 23% 51%
157 Foam/froth/air 27% 63% 11%
158 Bacon-flavored/covered
chocolate
26% 61% 13%
HOTTREND
Yesterday’sNews
PerennialFavorite
HOTTREND
Yesterday’sNews
PerennialFavorite
159 Oysters 25% 22% 53%
160 Brown/wildrice 25% 38% 37%
161 Sliders/mini-burgers 24% 49% 27%
162 Grits 24% 32% 44%
163 Fun-shapedchildren’s
items
24% 50% 26%
164 Mussels 23% 29% 48%
165 Lemon-flavoreddesserts 23% 27% 50%
166 Polenta 22% 40% 38%
167 Barbecue 22% 16% 62%
168 Classicpastries(e.g.
scones,kouign-amann,
profiterole)
22% 23% 54%
169 Doughnuts 22% 27% 51%
170 Bloodsausage/cake 21% 62% 17%
171 Frenchtoast 21% 22% 58%
172 Hottea 21% 23% 56%
173 Smoothies 21% 34% 45%
174 Sparklingwater 21% 32% 47%
175 Sweetpotatofries 20% 49% 31%
176 Pulledpork 20% 23% 57%
177 Breakfastburritos 20% 41% 39%
178 Insects 20% 71% 9%
179 Breadservice/bread
baskets
19% 37% 44%
180 Custard-baseddesserts 19% 28% 52%
181 EggsBenedict 19% 29% 52%
182 Biscuits 19% 19% 62%
183 Chocolate-coveredfruit 17% 42% 41%
184 Zucchini 17% 29% 54%
185 Skewers 16% 51% 33%
186 Wedgesalads 15% 59% 26%
187 Friedchicken 15% 22% 63%
188 Chickenwings 14% 34% 52%
189 Lumberjackbreakfast
(e.g.largeAmerican
breakfast)
14% 44% 42%
190 Deviledeggs 13% 49% 38%
191 Tatertots 13% 49% 37%
192 Frying 13% 27% 60%
9National Restaurant Association | Restaurant.org/FoodTrends
1 Craft/artisanspirits 77% 11% 12%
2 Locallyproducedbeer/
wine/spirits
77% 8% 15%
3 Onsitebarrel-ageddrinks 71% 17% 12%
4 Culinarycocktails(e.g.
savory,freshingredients)
70% 19% 11%
5 Regionalsignature
cocktails
69% 13% 18%
6 Food-beerpairings 66% 13% 21%
7 Ediblecocktails 63% 28% 10%
8 House-brewedbeer 63% 15% 22%
9 Food-liquor/cocktail
pairings
59% 19% 22%
10 Non-traditionalliquors
(e.g.soju/sochu,cachaca)
59% 31% 10%
11 Craftbeer 58% 13% 29%
12 Organicbeer/wine/spirits 57% 26% 16%
13 Beer-basedcocktails 55% 31% 14%
HOTTREND
Yesterday’sNews
PerennialFavorite
ALCOHOL
WHAT’S
HOT
14 Caskbeer/ale 53% 27% 20%
15 Prohibition-eracocktails
(e.g.GinRickey,Mint
Julep,French75,Sidecar)
51% 21% 28%
16 Gluten-freebeer 50% 39% 11%
17 Infused/flavoredtequila 50% 32% 17%
18 Herbal/botanicalliqueurs
(e.g.absinthe,Chartreuse,
Benedictine,Campari)
49% 28% 23%
19 Hardcider 48% 27% 25%
20 Floweressenceincock-
tails(e.g.elderflower,
lavender,hibiscus)
47% 38% 15%
21 Wineontap/draftwine 46% 36% 17%
22 Spicycocktails 42% 33% 25%
23 Moonshine 42% 39% 19%
24 Vaporizedcocktails 40% 52% 8%
25 Low-alcoholcocktails 39% 42% 18%
26 Sharablecocktails 35% 45% 20%
27 Shrubs 32% 55% 12%
28 Bittercocktails 32% 47% 22%
29 Mules 32% 43% 24%
HOTTREND
Yesterday’sNews
PerennialFavorite
15Prohibition-era
cocktails
10National Restaurant Association | Restaurant.org/FoodTrends
1 Craft/artisanspirits 77% 11% 12%
2 Locallyproducedbeer/
wine/spirits
77% 8% 15%
3 House-brewedbeer 63% 15% 22%
4 Non-traditionalliquors
(e.g.soju/sochu,cachaca)
59% 31% 10%
5 Craftbeer 58% 13% 29%
6 Organicbeer/wine/spirits 57% 26% 16%
7 Caskbeer/ale 53% 27% 20%
8 Gluten-freebeer 50% 39% 11%
9 Infused/flavoredtequila 50% 32% 17%
10 Herbal/botanicalliqueurs
(e.g.absinthe,Chartreuse,
Benedictine,Campari)
49% 28% 23%
11 Hardcider 48% 27% 25%
12 Wineontap/draftwine 46% 36% 17%
13 Moonshine 42% 39% 19%
HOTTREND
Yesterday’sNews
PerennialFavorite
Alcoholic beverages
CATEGORIES
WHAT’S
HOT
1 Fresh/house-made
sausage
67% 14% 19%
2 House-madecharcuterie 59% 22% 19%
3 Vegetarianappetizers 59% 21% 20%
4 Ethnic/streetfood-
inspiredappetizers
(e.g.tempura,taquitos,
kabobs)
53% 23% 25%
5 Seafoodcharcuterie 52% 34% 14%
6 Amuse-bouche/bite-size
appetizers
51% 25% 23%
7 Ethnicdips(e.g.
hummus,babaganoush,
tzatziki,dukkah)
41% 26% 33%
8 Poke/ceviche 33% 40% 27%
9 Bonemarrow 32% 50% 19%
10 Jerky(e.g.beef,fish,
turkey,boar,bison)
32% 44% 24%
11 Flatbreadappetizers 30% 54% 16%
12 Oysters 25% 22% 53%
13 Sliders/mini-burgers 24% 49% 27%
14 Mussels 23% 29% 48%
15 Skewers 16% 51% 33%
16 Wedgesalads 15% 59% 26%
17 Chickenwings 14% 34% 52%
18 Deviledeggs 13% 49% 38%
HOTTREND
Yesterday’sNews
PerennialFavorite
Appetizers/Small plates
8Ceviche
2Locally produced
beer
11National Restaurant Association | Restaurant.org/FoodTrends
1 Ethnic-inspiredbreakfast
items(e.g.Asian-flavored
syrups,Chorizoscrambled
eggs,coconutmilk
pancakes)
68% 17% 15%
2 Ricottapancakes 48% 37% 15%
3 Traditionalethnic
breakfastitems(e.g.
huevosrancheros,
shakshuka,ashta)
45% 22% 33%
4 Prixfixebrunches 36% 37% 27%
5 Regionalgravy(e.g.
sausage,blackpepper,
tassoham)
33% 17% 50%
6 Eggwhiteomelets/
sandwiches
29% 45% 27%
7 Doughnuts 22% 27% 51%
8 Frenchtoast 21% 22% 58%
9 Breakfastburritos 20% 41% 39%
10 EggsBenedict 19% 29% 52%
11 Biscuits 19% 19% 62%
12 Lumberjackbreakfast
(e.g.largeAmerican
breakfast)
14% 44% 42%
1 Onsitebarrel-ageddrinks 71% 17% 12%
2 Culinarycocktails(e.g.
savory,freshingredients)
70% 19% 11%
3 Regionalsignature
cocktails
69% 13% 18%
4 Food-beerpairings 66% 13% 21%
5 Ediblecocktails 63% 28% 10%
6 Food-liquor/cocktail
pairings
59% 19% 22%
7 Beer-basedcocktails 55% 31% 14%
8 Prohibition-eracocktails
(e.g.GinRickey,Mint
Julep,French75,Sidecar)
51% 21% 28%
9 Floweressencein
cocktails(e.g.elderflower,
lavender,hibiscus)
47% 38% 15%
10 Spicycocktails 42% 33% 25%
11 Vaporizedcocktails 40% 52% 8%
12 Low-alcoholcocktails 39% 42% 18%
13 Sharablecocktails 35% 45% 20%
14 Shrubs 32% 55% 12%
15 Bittercocktails 32% 47% 22%
16 Mules 32% 43% 24%
HOTTREND
Yesterday’sNews
PerennialFavorite
HOTTREND
Yesterday’sNews
PerennialFavorite
Breakfast/Brunch
Cocktails/Cocktail ingredients
2Culinary cocktails
6Egg white omelets
12National Restaurant Association | Restaurant.org/FoodTrends
1 Chef-drivenfast-casual
concepts
78% 9% 13%
2 Hyper-localsourcing
(e.g.restaurantgardens,
onsitebeerbrewing,
house-madeitems)
77% 12% 11%
3 Naturalingredients/
minimallyprocessed
food
76% 8% 16%
4 Environmental
sustainability
74% 9% 18%
5 Artisanbutchery 69% 15% 16%
6 Foodwastereduction/
management
67% 11% 22%
7 Streetfood/foodtrucks 66% 16% 18%
8 Simplicity/backtobasics 66% 9% 25%
9 Nutrition 65% 7% 27%
10 Grazing(e.g.small-plate
sharing/snackinginstead
oftraditionalmeals)
64% 19% 17%
11 Homedeliverymeal
kits(e.g.pre-measured
ingredientsand
instructionsforhome
preparation)
63% 27% 10%
12 Nose-to-tail/root-to-stalk
cooking
62% 23% 15%
13 Gluten-freecuisine 61% 24% 15%
14 Pop-up/temporary
restaurants
59% 31% 10%
15 Smallplatemenus/
restaurantconcepts
59% 25% 16%
16 3Dfoodprinting 55% 38% 8%
17 Prepaidtickets(e.g.
alternativetoreservations)
49% 40% 11%
18 24-hourdining 39% 29% 33%
19 Moleculargastronomy 34% 58% 8%
20 Foodhalls 33% 48% 19%
1 House-made/artisanice
cream
71% 11% 18%
2 Bite-size/mini-desserts 60% 23% 17%
3 Savorydesserts 60% 25% 15%
4 Smokeddessert
ingredients
54% 38% 8%
5 Hybriddesserts(e.g.
croissant-donut,townie,
icecreamcupcake)
52% 35% 13%
6 Vegetabledessert
ingredients
47% 42% 11%
7 Gelato 40% 28% 32%
8 Fruitdesserts(e.g.
cobbler,crisp,tart,pie)
31% 19% 50%
9 Lemon-flavoreddesserts 23% 27% 50%
10 Classicpastries(e.g.
scones,kouign-amann,
profiterole)
22% 23% 54%
11 Custard-baseddesserts 19% 28% 52%
12 Chocolate-coveredfruit 17% 42% 41%
HOTTREND
Yesterday’sNews
PerennialFavorite
HOTTREND
Yesterday’sNews
PerennialFavorite
Culinary themes
Dessert
2Bite-size/
mini-desserts
13National Restaurant Association | Restaurant.org/FoodTrends
1 Ethniccondiments/
spices(e.g.harissa,curry,
periperi,sriracha,
chimichurri)
71% 12% 16%
2 Authenticethniccuisine 70% 9% 20%
3 Africanflavors 62% 24% 13%
4 Ethnicfusioncuisine 59% 26% 14%
5 LatinAmericanflavors 58% 15% 27%
6 MiddleEasternflavors 53% 21% 25%
7 SoutheastAsianflavors 49% 16% 35%
8 Mediterraneanflavors 45% 16% 39%
1 Healthfulkids’meals 73% 10% 17%
2 Fruit/vegetablekids’side
items
65% 13% 22%
3 Wholegrainitemsin
kids’meals
65% 20% 14%
4 Kids’entreesalads 60% 26% 14%
5 Gourmetitemsinkids’
meals
60% 31% 9%
6 Ethnic-inspiredkids’
dishes(e.g.tacos,teriyaki,
sushi)
58% 25% 18%
7 Oven-bakeditemsin
kids’meals(e.g.baked
chickenfingers,
oven-bakedfries)
58% 22% 20%
8 100%juiceoptionsin
kids’meals
53% 16% 31%
9 Grilleditemsinkids’
meals
53% 18% 28%
10 On-a-stick/skeweritems
inkids’meals
46% 33% 21%
11 Sliders/mini-burgersin
kids’meals
45% 22% 33%
12 Low-fat/non-fatmilkin
kids’meals
44% 28% 28%
13 Fishinkids’meals 37% 37% 26%
14 Shrimpinkids’meals 36% 40% 25%
15 Pizzainkids’meals 27% 26% 47%
16 Fun-shapedchildren’s
items
24% 50% 26%
HOTTREND
Yesterday’sNews
PerennialFavorite
HOTTREND
Yesterday’sNews
PerennialFavorite
Global flavors
Kids’ meals1Ethnic
condiments
10On-a-stick kids’ meals
14National Restaurant Association | Restaurant.org/FoodTrends
1 Locallysourcedmeats
andseafood
80% 6% 13%
2 Newcutsofmeat(e.g.
culotte/sirloincap,
Denvercut,tri-tip,pork
T-Bonechop)
71% 15% 14%
3 Sustainableseafood 71% 12% 17%
4 Free-rangepork/poultry 65% 16% 19%
5 Streetfood-inspired
maincourses(e.g.tacos,
satay,kabobs)
62% 20% 19%
6 Grass-fedbeef 61% 21% 18%
7 Half-portions/smaller
portionsforasmaller
prize
61% 19% 20%
8 Meatless/vegetarianitems 59% 19% 22%
9 Veganentrees 58% 23% 18%
10 Inexpensive/underused
cutsofmeat(e.g.brisket,
shoulder,skirtsteak)
57% 16% 28%
11 Cheeks(e.g.beef,pork,
fish)
56% 29% 15%
12 Lower-sodiumentrees 56% 26% 18%
13 Alternativeredmeats
(e.g.buffalo/bison,
ostrich/emu,goat)
56% 30% 15%
14 Tapas/meze/dimsum
(e.g.smallplates)
53% 23% 24%
15 Gamemeats(e.g.
venison,gamebirds,
boar,rabbit)
48% 26% 26%
16 Underutilized/”trash”fish
(e.g.mackerel,bluefish,
searobin,redfish)
47% 40% 13%
1 House-made/artisansoft
drinks
65% 25% 11%
2 Gourmetlemonade
(e.g.house-made,freshly
muddled)
60% 17% 22%
3 Specialtyicedtea(e.g.
Thai-style,Southern/
sweet,flavored,matcha)
58% 19% 23%
4 Mocktails(e.g.non-alco-
holiccocktails)
45% 34% 21%
5 Coconutwater 43% 47% 10%
6 Flavored/enhanced
water
40% 47% 14%
7 Coldbrewcoffee 40% 28% 32%
8 Hottea 21% 23% 56%
9 Smoothies 21% 34% 45%
10 Sparklingwater 21% 32% 47%
HOTTREND
Yesterday’sNews
PerennialFavorite
HOTTREND
Yesterday’sNews
PerennialFavorite
Non-alcoholic beverages
Main dish/Center of the plate
17 Low-calorieentrees 44% 33% 23%
18 Banhmi 43% 33% 24%
19 Breakfastforlunch/dinner 41% 25% 33%
20 Low-carbentrees 40% 42% 18%
21 Kalesalads 39% 48% 13%
22 Porkbelly 38% 31% 30%
23 Hangersteak 38% 37% 25%
24 Octopus 37% 40% 23%
25 Ramen 33% 44% 23%
26 Duck 32% 24% 44%
27 Offal(e.g.heart,tripe,
liver,sweetbreads)
29% 49% 22%
28 Comfortfoods(e.g.
chickenpotpie,meatloaf,
roastedchicken)
27% 18% 56%
29 Barbecue 22% 16% 62%
30 Bloodsausage/cake 21% 62% 17%
31 Pulledpork 20% 23% 57%
32 Friedchicken 15% 22% 63%
HOTTREND
Yesterday’sNews
PerennialFavorite
18Banh mi
15National Restaurant Association | Restaurant.org/FoodTrends
1 Farm/estatebranded
items
69% 17% 14%
2 House-made/artisan
pickles
67% 16% 18%
3 House-madecondiments 63% 13% 24%
4 Protein-richgrains/seeds
(e.g.hemp,chia,quinoa,
flax)
62% 21% 17%
5 Artisancheeses 61% 12% 27%
6 Artisan/specialtybacon 61% 24% 15%
7 Ethniccheeses(e.g.queso
fresco,paneer,lebneh,
halloumi)
61% 18% 21%
8 Vinegar/flavored
vinegar/house-made
vinegars
60% 21% 19%
9 Non-wheatflour(e.g.
peanut,millet,barley,rice)
59% 27% 14%
10 Ethnicflour(e.g.fufu,
teff,cassava/yuca)
57% 32% 11%
11 Savoryjam/jelly(e.g.
baconjam,tomatojam,
hotpepperjelly)
57% 23% 20%
12 Coconutoil 56% 29% 15%
13 Specialtysalt(e.g.flavored,
smoked,regional)
53% 32% 14%
14 Naturalsweeteners
(e.g.agave,honey,
concentratedfruitjuice,
maplesyrup)
53% 21% 26%
15 Alternativebacon(e.g.
facebacon,beefbacon,
lambbacon)
53% 35% 12%
16 Non-traditionaleggs
(e.g.duck,quail,emu)
49% 39% 12%
17 Flatbreads(e.g.naan,
pappadum,lavash,pita,
tortilla)
45% 25% 29%
18 Bonebroth 41% 32% 26%
19 Wholegrainbread/rolls 33% 27% 40%
20 Greekyogurt 33% 37% 30%
21 Bacon 27% 23% 51%
22 Bacon-flavored/covered
chocolate
26% 61% 13%
23 Insects 20% 71% 9%
1 Pickling 61% 16% 24%
2 Fermenting 60% 25% 15%
3 Smoking 49% 13% 37%
4 Sousvide 46% 37% 17%
5 Fireroasting 43% 12% 45%
6 Liquidnitrogenchilling/
freezing
39% 52% 9%
7 Confit 32% 23% 45%
8 Foam/froth/air 27% 63% 11%
9 Frying 13% 27% 60%
HOTTREND
Yesterday’sNews
PerennialFavorite
HOTTREND
Yesterday’sNews
PerennialFavorite
Other ingredients
Preparation methods
2House-made/ artisan pickles
2Fermenting
16National Restaurant Association | Restaurant.org/FoodTrends
1 Locallygrownproduce 77% 6% 17%
2 Heirloomapples 65% 15% 21%
3 Organicproduce 63% 15% 22%
4 Unusual/uncommon
herbs(e.g.chervil,
lovage,lemonbalm,
papalo)
63% 21% 16%
5 Exoticfruits(e.g.
rambutan,dragonfruit,
pawpaw,guava)
59% 27% 13%
6 Hybridfruits/vegetables
(e.g.kale-Brussels
sprouts,pluot,brocco-
flower)
57% 29% 14%
7 Superfruit(e.g.acai,goji
berry,mangosteen)
55% 32% 13%
8 Darkgreens(e.g.kale,
mustardgreens,collards)
52% 20% 28%
9 Micro-vegetables/
micro-greens
51% 35% 14%
10 Extrahotpeppers(e.g.
habanero,GhostPepper,
CarolinaReaper,Scotch
Bonnet)
51% 34% 15%
11 Heirloomtomatoes 51% 15% 34%
12 Rootvegetables(e.g.
parsnip,turnip,rutabaga)
48% 19% 33%
13 Freshbeans/peas(e.g.
fava,English,snow)
43% 18% 39%
14 Arugula 32% 24% 44%
15 Rhubarb 27% 35% 38%
16 Cauliflower 27% 31% 42%
17 Brusselssprouts 27% 26% 47%
18 Zucchini 17% 29% 54%
1 Ancientgrains(e.g.
kamut,spelt,amaranth,
lupin)
68% 22% 10%
2 Non-wheatnoodles/
pasta(e.g.quinoa,rice,
buckwheat)
65% 23% 11%
3 Black/forbiddenrice 61% 28% 10%
4 Pickledvegetables 60% 23% 17%
5 Farro 56% 32% 12%
6 Quinoa 54% 33% 13%
7 Asiannoodles(e.g.soba,
udon)
45% 25% 30%
8 Lentils 32% 34% 35%
9 Fingerlingpotatoes 28% 37% 35%
10 Brown/wildrice 25% 38% 37%
11 Grits 24% 32% 44%
12 Polenta 22% 40% 38%
13 Sweetpotatofries 20% 49% 31%
14 Breadservice/bread
baskets
19% 37% 44%
15 Tatertots 13% 49% 37%
HOTTREND
Yesterday’sNews
PerennialFavorite
HOTTREND
Yesterday’sNews
PerennialFavorite
Produce
Starches/Sides
1Locally grown
produce
17National Restaurant Association | Restaurant.org/FoodTrends
METHODOLOGYTheNationalRestaurantAssociationconductedanonlinesurveyof1,575membersoftheAmericanCulinaryFederationinSeptember2015.Thechefsweregivenalistof221itemsandwereaskedtorateeachitemasa“hottrend,”“yesterday’snews”or“perennialfavorite”onrestaurantmenusin2016.
Note:Figuresmaynotaddto100%duetorounding.
Watch the “What’s Hot in 2016” video on the National Restaurant Association’s website:
Restaurant.org/FoodTrends
ABOUT THE NATIONAL RESTAURANT ASSOCIATION
Foundedin1919,theNationalRestaurantAssociationistheleadingbusinessassociationfortherestaurantindustry,whichcomprises1million
restaurantandfoodserviceoutletsandaworkforceof14millionemployees.WerepresenttheindustryinWash-ington,D.C.,andadvocateonitsbehalf.Weoperatetheindustry’slargesttradeshow(NRAShowMay21-24,2016,inChicago);leadingfoodsafetytrainingandcertificationprogram(ServSafe);uniquecareer-buildinghighschoolprogram(theNRAEF’sProStart);aswellastheKidsLiveWellprogrampromotinghealthfulkids’menuoptions.Formoreinformation,visitRestaurant.organdfindusonTwitter@WeRRestaurants,FacebookandYouTube.
ABOUT THE AMERICAN CULINARY FEDERATION
TheAmericanCulinaryFederation,Inc.(ACF),establishedin1929,isthestandardofexcellenceforchefsinNorthAmerica.Withmorethan17,500membersspanningnearly200chaptersnationwide,ACFistheleadingculinaryassociationoffering
educationalresources,training,apprenticeshipandprogrammaticaccreditation.Inaddition,ACFoperatesthemostcomprehensivecertificationprogramforchefsintheUnitedStates,withtheCertifiedExecutiveChef®,CertifiedSousChef®,CertifiedExecutivePastryChef®andCertifiedCulinaryEducator®designationsaccreditedbytheNationalCommissionforCertifyingAgencies.ACFishometoACFCulinaryTeamUSA,theofficialrepresen-tativefortheUnitedStatesinmajorinternationalculinarycompetitions,andtotheChef&ChildFoundation,foundedin1989topromotepropernutritioninchildrenandtocombatchildhoodobesity.Formoreinformation,visitwww.acfchefs.org.FindACFonFacebookatwww.facebook.com/ACFChefsandonTwitter@ACFChefs.
JointheNationalRestaurantAssociationonFacebook,TwitterandYouTubeforadditionalrestaurantindustryupdatesandinformation.
www.facebook.com/NationalRestaurantAssociation
www.twitter.com/WeRRestaurants
www.youtube.com/restaurantdotorg
18National Restaurant Association | Restaurant.org/FoodTrends