2017 CULINARY FORECAST The National Restaurant Association surveyed nearly 1,300 professional fun fact chefs — members of the American The chef toque may have its origins Culinary Federation — on which in seventh century A.D. Assyria, but modern chef uniforms were developed food, cuisines, beverages and in France in the mid-19th century by culinary themes will be hot trends Marie-Antoine Carême. It’s said he chose on restaurant menus in the white to represent cleanliness and used the toque’s height to indicate rank of year ahead. kitchen staff (his was the tallest). Restaurant.org National Restaurant Association | Restaurant.org/FoodTrends 1 TOP 20 FOOD TRENDS 1 New cuts of meat 11 Ethnic spices 2 Street food-inspired dishes 12 House-made sausage 3 Healthful kids’ meals 13 House-made pickles 4 House-made charcuterie 14 Ancient grains 5 Sustainable seafood 15 House-made/artisan ice cream 6 Ethnic-inspired breakfast items 16 Whole grain items in kids’ meals 7 House-made condiments 17 Protein-rich grains/seeds 8 Authentic ethnic cuisine 18 Artisan cheeses 9 Heirloom fruits and vegetables 19 Savory desserts 10 African flavors 20 Gourmet items in kids’ meals fun fact According to the Food and Healthful kids Agriculture Organization of the meals United Nations, street foods are ready-to-eat food and beverages prepared and sold by vendors on the street, in markets, from mobile carts and similar places. The organization estimates that street food is eaten each day by 2.5 billion people around the world. New cuts of meat National Restaurant Association | Restaurant.org/FoodTrends 2 TOP 10 CONCEPT TRENDS 1 Hyper-local sourcing 2 Chef-driven fast-casual concepts 3 Natural ingredients/clean menus 4 Environmental sustainability 5 Locally sourced produce 6 Locally sourced meat and seafood 7 Food waste reduction Hyper- 8 Meal kits local sourcing 9 Simplicity/back to basics 10 Nutrition Menu trends today are beginning to shift from ingredient-based items to concept-based ideas, mirroring how consumers Food waste tend to adapt their reduction activities to their overall lifestyle philosophies. HUDSON RIEHLE fun fact SVP OF RESEARCH Four to 10 percent of food purchased NATIONAL RESTAURANT ASSOCIATION by a foodservice operation is discarded before ever reaching a guest, according to LeanPath. By keeping tabs on and reducing waste, chefs and operators can cut food costs and increase profits. For more on food waste reduction, visit Conserve.Restaurant.org. National Restaurant Association | Restaurant.org/FoodTrends 3 TOP TRENDS BY CATEGORY Street Dishes food- inspired dishes CONDIMENTS AND GLOBAL ACCOUTREMENTS FLAVORS 1 House-made condiments 1 Authentic ethnic cuisine Craft/ Alcoholic Beverages artisan 2 Ethnic spices 2 African flavors spirits 3 House-made pickles 3 Ethnic fusion cuisine ALCOHOLIC 4 Protein-rich grains/seeds 4 Middle Eastern flavors 5 Artisan cheeses BEVERAGES 5 Latin American flavors 1 Craft/artisan spirits CULINARY 2 Onsite barrel-aged drinks CONCEPTS 3 Locally produced wine/spirits/ beer 1 Hyper-local sourcing 4 Regional signature cocktails 2 Natural ingredients/clean menus 5 Culinary cocktails 3 Environmental sustainability BREAKFAST/ 4 Locally sourced produce BRUNCH 5 Locally sourced meat and seafood 1 Ethnic-inspired breakfast items 2 Avocado toast DISHES 3 Traditional ethnic breakfast 1 Street food-inspired dishes items 2 House-made charcuterie Dishes House-made 4 Overnight oats charcuterie 3 Vegetable carb substitutes 5 Breakfast hash 4 Seafood charcuterie 5 Pho National Restaurant Association | Restaurant.org/FoodTrends 4 Chefs are on an endless quest to redefine how consumers eat. By masterfully transforming the ordinary into the extraordinary, culinary professionals are at the forefront of changing the culinary landscape. Healthful THOMAS MACRINA, CEC, CCA, AAC kids’ Kids’ Meals AMERICAN CULINARY FEDERATION meals NATIONAL PRESIDENT KIDS’ PRODUCE RESTAURANT MEALS 1 Heirloom fruits and CONCEPTS 1 Healthful kids’ meals vegetables 1 Chef-driven fast-casual concepts 2 Whole grain items in kids’ 2 Unusual/uncommon herbs meals 3 Hybrid fruits/vegetables 2 Food waste reduction 3 Gourmet items in kids’ meals 4 Exotic fruit 3 Meal kits 4 Kids’ entree salads 5 Dark greens 4 Pop-up/temporary restaurants 5 Fruit/vegetable kids’ side items 5 Food trucks PROTEIN NON-ALCOHOLIC 1 New cuts of meat SWEETS BEVERAGES 2 Sustainable seafood 1 House-made/artisan ice cream 1 House-made/artisan soft drinks 3 House-made sausage 2 Savory desserts 2 Gourmet lemonade 4 Free-range pork/poultry 3 Donuts with non-traditional filling 3 Locally/house roasted coffee 5 Heritage-breed meats 4 Specialty iced tea 4 Smoked dessert ingredients 5 Cold brew coffee 5 Bite-size/mini-desserts PASTA AND GRAINS 1 Ancient grains 2 Non-wheat noodles/pasta 3 Farro 4 Black/forbidden rice 5 Hand-made pasta Donuts with non- traditional Sweets filling National Restaurant Association | Restaurant.org/FoodTrends 5 MOVERS AND SHAKERS Trends Trends Heating Up Cooling Down Poke Quinoa House-made charcuterie Sodium-conscious cuisine Street food-inspired dishes Black/forbidden rice Vegetarian cuisine Food halls Vegan cuisine Ramen Locally sourced meat and Breakfast burritos/tacos seafood House-made condiments Ethnic condiments Lumberjack breakfast/fry-up Ethnic cheeses Tapas/mezze/dim sum Food trucks Non-wheat noodles/pasta Grass-fed beef House-made/artisan ice cream Food-beer pairings Organic produce Inexpensive/underused meats Prepaid tickets Gelato House-made condiments Quinoa National Restaurant Association | Restaurant.org/FoodTrends 6 YESTERDAY’S NEWS 1 Insects 2 Molecular gastronomy 3 Offal (e g heart, tripe, liver, sweetbreads) 4 Bitter melon 5 Algae 6 Sweet potato fries 7 Fun-shaped kids’ items 8 Kale salads Insects 9 Prepaid tickets 10 Sharable cocktails PERENNIAL FAVORITES fun fact 1 Fish and chips Considered the national dish of Great 2 French toast Britain, fish and chips were first served together as a complete dish in the 3 Bacon 1860s. There are around 10,500 4 Mashed/pureed potatoes specialist fish and chip shops in the UK and British consumers eat 382 million 5 Barbecue portions of fish and chips annually, 6 Comfort foods (e.g. chicken pot pie, according to the National Federation meatloaf, roasted chicken) of Fish Friers. 7 Shellfish 8 Cannoli 9 Bread pudding 10 Zucchini Fish and chips French toast 2. French toast 7 National Restaurant Association | Restaurant.org/FoodTrends METHODOLOGY Watch the “What’s Hot in 2017” video on the National Restaurant Association’s website: The National Restaurant Association conducted an online survey of 1,298 members of the American Culinary Restaurant.org/FoodTrends Federation in October 2016. The chefs were given a list of 169 items and were asked to rate each item as a “hot trend,” “yesterday’s news” or “perennial favorite” on restaurant menus in 2017. Note: Figures may not add to 100% due to rounding. ABOUT THE NATIONAL RESTAURANT ASSOCIATION 2017 CULINARY FORECAST Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises more than 1 million restaurant and foodservice outlets and a work- force of 14.4 million employees. We represent the indus- try in Washington, D.C., and advocate on its behalf. We operate the industry’s largest trade show (NRA Show May 20-23, 2017, in Chicago); leading food safety training Join the National Restaurant Association on Facebook, and certification program (ServSafe); unique Twitter and YouTube for additional restaurant industry career-building high school program (the NRAEF’s updates and information. ProStart); as well as the Kids LiveWell program promot- ing healthful kids’ menu options. For more information, visit Restaurant.org and find us on Facebook, Twitter, and www.facebook.com/NationalRestaurantAssociation Instagram. www.twitter.com/WeRRestaurants ABOUT THE AMERICAN CULINARY FEDERATION www.youtube.com/restaurantdotorg The American Culinary Federation, Inc. (ACF), established in 1929, is the standard of excellence for chefs in North America. With more than 17,500 members spanning more www.facebook.com/ACFChefs than 150 chapters nationwide, ACF is the leading culinary association www.twitter.com/acfchefs offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States, with the Certified Execu- tive Chef®, Certified Sous Chef®, Certified Executive Pastry Chef® and Certified Culinary Educator® designa- tions accredited by the National Commission for Certify- ing Agencies. The American Culinary Federation Educa- tion Foundation is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to Chef & Child, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org. Find ACF on Facebook and on Twitter. National Restaurant Association | Restaurant.org/FoodTrends 8 WHAT’S ALL FOOD TRENDS HOT Yesterday’s Perennial HOT Yesterday’s Perennial TREND News Favorite TREND News Favorite 1. New cuts of meat (e.g. 71% 18% 12% 15. House-made/artisan 61% 25% 13% shoulder tender, oyster ice cream steak, Vegas Strip Steak, Merlot cut) 16. Whole grain items in 60% 15% 25% kids' meals 2. Street food-inspired 70% 13% 17% dishes (e.g. tempura, 17. Protein-rich grains/ 60% 19% 21% kabobs, dumplings, seeds (e.g. hemp, chia, pupusas) quinoa, flax) 3. Healthful kids' meals 70% 9% 14% 18. Artisan cheeses 59% 23% 17% 19. Savory desserts 59% 13% 28% 4. House-made 69% 16% 15% charcuterie 20. Gourmet items in kids' 59% 28% 13% meals 5. Sustainable seafood 69% 10% 17% 21. Free-range pork/ 59% 29% 12% 6. Ethnic-inspired 68% 18% 10% poultry breakfast items (e.g. Asian-flavored syrups, 22. Ethnic condiments 59% 17% 24% Chorizo scrambled (e.g. sriracha, sambal, eggs, coconut milk chimichurri, gochu- pancakes) jang, zhug) 7. House-made 68% 15% 12% 23. Vegetable carb 59% 17% 24% condiments substitutes (e.g.