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What's Hot 2018 Culinary Forecast

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What's Hot 2018 Culinary Forecast 2018 CULINARY FORECAST THE NATIONAL RESTAURANT ASSOCIATION SURVEYED NEARLY 700 PROFESSIONAL CHEFS — MEMBERS OF THE AMERICAN CULINARY FEDERATION — ON WHICH FOOD, CUISINE, BEVERAGES AND CULINARY Restaurant.org THEMES WILL BE HOT TRENDS ON RESTAURANT MENUS IN THE YEAR AHEAD. National Restaurant Association | Restaurant.org/FoodTrends 1 Sustainable TOP 20 FOOD seafood TRENDS Thai- rolled ice cream 1. New cuts of 6. Healthful 11. Peruvian 16. Ethnic- 19. Ethnic meat kids’ meals cuisine inspired condiments 2. House-made 7. Vegetable 12. House- kids’ dishes 20. Ancient condiments carb made/ 17. Doughnuts grains 3. Street food- substitutes artisan with non- inspired 8. Uncommon pickles traditional dishes herbs 13. Heritage- filling 4. Ethnic- 9. Authentic breed 18. Gourmet inspired ethnic meats items in breakfast cuisine 14. Thai-rolled kids’ meals items 10. Ethnic ice cream 5. Sustainable spices 15. African seafood flavors National Restaurant Association | Restaurant.org/FoodTrends 2 1 3 2 4 TOP 10 CONCEPT TRENDS 5 6 10 7 8 9 1. Hyper-local 5. Veggie-centric/ 8. Locally sourced vegetable- produce 2. Chef-driven fast forward cuisine casual concepts 9. Simplicity/back 6. Environmental to basics 3. Natural Exotic fruit doesn’t sustainability ingredients/clean 10. Farm/estate- necessarily mean menus 7. Locally sourced branded items tropical. The meat and 4. Food waste seafood reduction which grows wild in 26 eastern states, is the largest fruit native to North America. Source: Ohio Pawpaw Growers Association. National Restaurant Association | Restaurant.org/FoodTrends 3 TOP TRENDS BY CATEGORY Culinary cocktaiil Ethnic Peruvian spices cuisine ALCOHOLIC BREAKFAST/ CONDIMENTS CULINARY BEVERAGES BRUNCH AND CONCEPTS 1. Culinary 1. Ethnic-inspired ACCOUTRE- 1. Hyper-local MENTS cocktails breakfast items 2. Natural 2. Locally produced 2. Avocado toast 1. House-made ingredients/ condiments spirits/wine/beer 3. Traditional clean menus 3. Craft/artisan ethnic breakfast 2. Ethnic spices 3. Veggie-centric/ spirits items 3. House-made/ vegetable- 4. Onsite barrel- 4. Overnight oats artisan pickles forward cuisine aged drinks 5. Breakfast hash 4. Ethnic 4. Environmental 5. Regional condiments sustainability signature 5. Protein-rich 5. Locally sourced cocktails grains/seeds meat and seafood National Restaurant Association | Restaurant.org/FoodTrends 4 TOP TRENDS BY CATEGORY Vegetable carb substitutes Ethnic Amuse- fusion bouche cuisine DISHES GLOBAL KIDS’ MEALS 1. Street food- FLAVORS 1. Healthful kids’ inspired 1. Authentic meals 2. Vegetable carb ethnic cuisine 2. Ethnic-inspired Did you know that substitutes 2. Peruvian cuisine kids’ dishes Americans ate 14.9 3. House-made 3. African flavors 3. Gourmet items in pounds of seafood per charcuterie kids’ meals 4. Filipino cuisine capita last year? 4. Seafood 4. Whole grain items 5. Ethnic fusion cui- charcuterie in kids’ meals sine 5. Amuse-bouche/ 5. Grilled items in was the most popular, at bite-size kids’ meals appetizers 4.10 pounds per person, almost double that of salmon at 2.18 pounds. Source: National Fisheries Institute. National Restaurant Association | Restaurant.org/FoodTrends 5 Which countries produce the most TOP TRENDS BY CATEGORY a critical ingredient to many dishes around the world? India, with 1.5 million tons; China, 300,000 tons; Thailand, 243,452 tons; and Peru, 147,786 tons. Source: Food and Agriculture Organization of the United Nations. Ancient grains NON- PASTA AND ALCOHOLIC GRAINS BEVERAGES 1. Ancient grains 1. House-made/ 2. Non-wheat artisan soft drinks noodles/pasta 2. Cold-brew coffee 3. Farro 3. Gourmet 4. Black/forbidden lemonade rice 4. Locally/house 5. Hand-made pasta roasted coffee 5. Specialty iced tea Heirloom fruit and vegetables National Restaurant Association | Restaurant.org/FoodTrends 6 TOP TRENDS BY CATEGORY Plant- based burgers Artisan ice cream Sustainable seafood PRODUCE PROTEIN RESTAURANT SWEETS 1. Uncommon herbs 1. New cuts of meat CONCEPTS 1. Thai-rolled ice 2. Hybrid fruit/ 2. Sustainable 1. Chef-driven cream vegetables seafood fast-casual 2. Doughnuts with concepts 3. Heirloom fruit and 3. Heritage-breed non-traditional vegetables meats 2. Food waste filling reduction 4. Exotic fruit 4. Plant-based 3. Artisan/house- 3. Meal kits made ice cream 5. Superfruit burgers 5. House-made 4. Small-plate 4. Savory desserts sausage menus/ 5. Smoked dessert restaurant ingredients concepts 5. Commissaries National Restaurant Association | Restaurant.org/FoodTrends 7 MOVERS AND SHAKERS TRENDS HEATING UP TRENDS COOLING DOWN * Doughnuts with non- * Artisan cheese traditional filling * Heirloom fruit and * Ethnic-inspired kids’ dishes vegetables * Farm/estate-branded items * House-made charcuterie * Heritage-breed meats * House-made/artisan ice cream * Peruvian cuisine * House-made sausage * Thai-rolled ice cream * Meal kits * Uncommon herbs * Nutrition * Vegetable carb substitutes * Protein-rich grains/seeds * Veggie-centric/vegetable- forward cuisine * Savory desserts * Whole grain items in kids’ meals National Restaurant Association | Restaurant.org/FoodTrends 88 YESTERDAY’S NEWS 1. Meals in Mason jars 2. Offal 3. Bitter melon 4. Algae 5. Spiralized vegetables 6. Pumpkin spice 7. Flavored popcorn 8. Egg-white omelets/ sandwiches 9. Fried chickpeas 10. Black/forbidden rice PERENNIAL FAVORITES 1. Shellfish 2. Barbecue 3. Bacon 4. Comfort food 5. Gelato 6. Hand-made pasta 7. Breakfast burritos/tacos 8. Mediterranean flavors 9. Juice/milk in kids’ meals 10. Breakfast hash National Restaurant Association | Restaurant.org/FoodTrends 9 METHODOLOGY Watch the “What’s Hot in 2018” video on the The National Restaurant Association surveyed 700 National Restaurant Association’s website: American Culinary Federation members in October – Restaurant.org/FoodTrends November 2017, asking them to rate 161 items as a “hot trend,” “yesterday’s news,” or “perennial favorite” on menus in 2018. ABOUT THE NATIONAL RESTAURANT ASSOCIATION Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 1 million restaurant and foodservice outlets and a workforce of more than 14.7 million employees. We represent the industry in Washington, D.C., and advocate on its behalf. We operate the industry’s largest trade show (NRA Show May 19-22, 2018, in Chicago); leading food safety training and certification program (ServSafe); unique career-building high school program (the NRAEF’s ProStart). For more information, visit Restaurant.org and find us on Facebook, Twitter, and Instagram. Join the National Restaurant Association on Facebook, Twitter and YouTube for additional restaurant industry updates and information. ABOUT THE AMERICAN CULINARY www.facebook.com/NationalRestaurantAssociation ASSOCIATION The American Culinary Federation, @WeRRestaurants Inc. (ACF), established in 1929, is the standard of excellence for chefs in North America. With more than www.youtube.com/restaurantdotorg 17,500 members spanning more than 150 chapters nationwide, ACF is the leading culinary association offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification www.facebook.com/ACFChefs program for chefs in the United States, with the Certified Executive Chef, Certified Sous Chef®, Certified www.twitter.com/acfchefs Executive Pastry Chef and Certified Culinary Educator® designations accredited by the National Commission for Certifying Agencies. The American Culinary Federation Education 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 10 ALL FOOD TRENDS HOT HOT HOT TREND TREND TREND 1. New cuts of meat (e.g. 69% 16. Ethnic-inspired kids' 64% 30. Exotic fruit (e.g. 52% shoulder tender, oyster dishes (e.g. tacos, rambutan, dragon fruit, steak, Vegas Strip teriyaki, sushi) paw paw, guava) Steak, Merlot cut) 17. Doughnuts with 64% 31. Ethnic fusion cuisine 52% 2. House-made condi- 64% non-traditional filling 32. Seafood charcuterie 52% ments (e.g. liqueur, Earl Grey cream) 3. Street food-inspired 64% 33. Smoked dessert 52% dishes (e.g. tempura, 18. Gourmet items in kids' 63% ingredients kabobs, dumplings, meals 34. Artisan cheese 51% pupusas) 19. Ethnic condiments 62% 36. Savory jam/jelly (e.g. 51% 4. Ethnic-inspired break- 63% (e.g. sriracha, sambal, bacon jam, tomato fast items (e.g. Chorizo chimichurri, gochu- jam, hot pepper jelly) scrambled eggs, coco- jang, zhug) nut milk pancakes) 36. Superfruit (e.g. acai, 51% 20. Ancient grains (e.g. 61% goji berry, mango- 5. Sustainable seafood 62% kamut, spelt, steen, purslane) amaranth, lupin) 6. Healthful kids' meals 61% 37. Whole grain items in 50% 21. House-made 61% 7. Vegetable carb substi- 61% kids' meals charcuterie tutes (e.g. cauliflower 38. Middle Eastern flavors 50% rice, zucchini spaghet- 22. Plant-based burgers 61% ti) 39. Non-wheat noodles/ 49% 23. Filipino cuisine 61% pasta (e.g. quinoa, rice, 8. Uncommon herbs (e.g. 61% buckwheat) chervil, lovage, lemon 24. Hybrid fruit/vegeta- 60% balm, papalo) bles (e.g. kale-Brussels 40. Ethnic cheese (e.g. 49% sprouts, pluot, brocco- queso fresco, paneer, 9. Authentic ethnic 61% flower) labne, halloumi) cuisine 25. Protein-rich
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