National Restaurant Association's "What's Hot"
earthpure
Posted On October 5, 2011
What's Hot - 2011
The National Restaurant Association's "What's Hot in 2011" survey of more than 1,500 professional chefs (members of the American Culinary Federation) reveals that local and hyper-local sourcing, healthy children's meals, sustainable seafood, and gluten-free cuisine will be among the hottest trends on restaurant menus in 2011. Below is a quick cheat-sheet for the "Top 20 Trends" happening now in the restaurant-industry as decided upon by over 1,500 chefs and members of the American Culinary Federation.
"Our annual 'What’s Hot' chef survey is one of the industry's most anticipated and quoted culinary forecasts, largely due to the credibility of its respondents — professional chefs that work in some of the nation's finest dining establishments and educate the next generation of chefs in culinary institutions. The top trends identified by these culinary professionals for 2011 are reflecting larger societal trends, underscoring that American diners are becoming more and more interested in what's on their plate. Sustainability and nutrition are becoming key themes in our nation's nearly one million restaurants."
— Hudson Riehle, senior vice president of Research and Knowledge Group for the National Restaurant Association.
The top 10 menu trends for next year will be locally sourced meats and seafood, locally grown produce, sustainability as a culinary theme, nutritious kids' dishes, hyper-local items, children's nutrition as a culinary theme, sustainable seafood, gluten-free/food allergy-conscious items, back-to-basics cuisine and farm-branded ingredients.
This was an exciting find for us here at Earthpure because most if not all of these trends have been near and dear to us for quite some time.
To view the full document, please Click Here.
The National Restaurant Association's "What's Hot in 2011" survey - © Copyright 2011 National Restaurant Association. All rights reserved.