LOCALLY SOURCED MEATS AND SEAFOOD
LOCALLY GROWN PRODUCE
health/nutrition
SIMPLICITY/BACK TO BASICS
simplicity/back to basics
locally grown produce
ENVIRONMENTAL SUSTAINABILITY
environmental sustainability
HEALTHFUL KIDS' MEALS
PICKLING
gluten-free cuisine
ethnic
ethnic flour
quinoa
HYPER-LOCAL SOURCING nutrition
nutrition
non-wheat noodles/pasta
non-wheat noodles/pasta
unusual/uncommon herbs
sustainable seafood
specialty bacon
house-cured meats/charcuterie
house-cured meats/charcuterie
sustainable seafood
FARM/ESTATE BRANDED
FRUIT/VEGETABLE CHILDREN'S SIDE ITEMS
FRUIT/VEGETABLE CHILDREN'S SIDE ITEMS
nose-to-tail/root-to-stalk cooking
whole grain items in kids' meals
hybrid desserts
hybrid desserts hot
WHAT’S
Top Trends by categoryAppetizers 1. House-curedmeats/
charcuterie
2. Vegetarianappetizers
3. Ethnic/streetfood-in-spiredappetizers(e.g.tempura,taquitos,kabobs)
4. Ethnicdips(e.g.hum-mus,tabbouleh,babaganoush,tzatziki)
5. Amuse-bouche/bite-sizehorsd’oeuvre
stArches/side items1. Non-wheatnoodles/
pasta(e.g.quinoa,rice,buckwheat)
2. Quinoa
3. Black/forbiddenrice
4. Redrice
5. Pickledvegetables
mAin dishes/ center of the plAte1. Locallysourcedmeats
andseafood
2. Sustainableseafood
3. Newcutsofmeat(e.g.Denversteak,porkflatiron,tri-tip)
4. Non-traditionalfish(e.g.branzino,Arcticchar,barramundi)
5. Half-portions/smallerportionsforasmallerprizeorasmallerprice
dessert1. Hybriddesserts(e.g.
cronut,townie,icecreamcupcake)
2. Savorydesserts
3. House-made/artisanicecream
4. Bite-size/mini-des-serts
5. Deconstructedclassicdesserts
BreAkfAst/Brunch1. Ethnic-inspired
breakfastitems(e.g.Asian-flavoredsyrups,Chorizoscrambledeggs,coconutmilkpancakes)
2. Traditionalethnicbreakfastitems(e.g.huevosrancheros,shakshuka,ashta)
3. Freshfruitbreakfastitems
4. Eggwhiteomelets/sandwiches
5. Yogurtparfait/Greekyogurtparfait
kids’ meAls1. Healthfulkids’meals
2. Wholegrainitemsinkids’meals
3. Fruit/vegetablechildren’ssideitems
4. Ethnic-inspiredchildren’sdishes
5. Oven-bakeditemsinkids’meals(e.g.bakedchickenfingers,oven-bakedfries)
produce1. Locallygrown
produce
2. Unusual/uncommonherbs(e.g.chervil,lovage,lemonbalm,papalo)
3. Darkgreens(e.g.kale,mustardgreens,collards)
4. Organicproduce
5. Heirloomapples
ethnic cuisines And flAvors 1. Peruviancuisine
2. Koreancuisine
3. SoutheastAsiancuisine(e.g.Thai,Vietnamese,Malaysian)
4. Regionalethniccuisine
5. EthnicfusioncuisineMalaysian)
1. Locallysourcedmeatsandseafood
2. Locallygrownproduce
3. Environmentalsustainability
4. Healthfulkids’meals
5. Gluten-freecuisine
6. Hyper-localsourcing(e.g.restaurantgardens)
7. Children’snutrition
8. Non-wheatnoodles/pasta(e.g.quinoa,rice,buckwheat)
9. Sustainableseafood
10. Farm/estatebrandeditems
11. Nose-to-tail/root-to-stalkcooking(e.g.reducefoodwastebyusingentireanimal/plant)
12. Wholegrainitemsinkids’meals
13. Health/nutrition
14. Newcutsofmeat(e.g.Denversteak,porkflatiron,tri-tip)
15. Ancientgrains(e.g.kamut,spelt,amaranth)
16. Ethnic-inspiredbreakfastitems(e.g.Asian-flavoredsyrups,Chorizoscrambledeggs,coconutmilkpancakes)
17. Grazing(e.g.small-platesharing/snackinginsteadoftraditionalmeals)
18. Non-traditionalfish(e.g.branzino,Arcticchar,barramundi)
19. Fruit/vegetablechildren’ssideitems
20. Half-portions/smallerportionsforasmallerprice
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 2014. The What’s Hot in 2014 survey was conducted in the fall of 2013 among nearly 1,300 chefs. See p. 14 for more information about the methodology.
Top 20 Trends
2014
Culinary Forecast
2Restaurant.org/FoodTrends
LOCALLY SOURCED MEATS AND SEAFOOD
LOCALLY GROWN PRODUCE
health/nutrition
SIMPLICITY/BACK TO BASICS
simplicity/back to basics
locally grown produce
ENVIRONMENTAL SUSTAINABILITY
environmental sustainability
HEALTHFUL KIDS' MEALS
PICKLING
gluten-free cuisine
ethnic
ethnic flour
quinoa
HYPER-LOCAL SOURCING nutrition
nutrition
non-wheat noodles/pasta
non-wheat noodles/pasta
unusual/uncommon herbs
sustainable seafood
specialty bacon
house-cured meats/charcuterie
house-cured meats/charcuterie
sustainable seafood
FARM/ESTATE BRANDED
FRUIT/VEGETABLE CHILDREN'S SIDE ITEMS
FRUIT/VEGETABLE CHILDREN'S SIDE ITEMS
nose-to-tail/root-to-stalk cooking
whole grain items in kids' meals
hybrid desserts
hybrid desserts hot
WHAT’S
2014 Culinary Forecast
Top Trends by category continued
other food items/ ingredients1. Farm/estatebranded
items
2. Ancientgrains(e.g.kamut,spelt,ama-ranth)
3. Non-wheatflour(e.g.peanut,millet,barley,rice)
4. Naturalsweeteners(e.g.agave,honey,concentratedfruitjuice,maplesyrup)
5. Artisan/specialtybacon
prepArAtion methods1. Pickling
2. Fermenting
3. Smoking
4. Sousvide
5. Liquidnitrogenchilling/freezing
culinAry themes1. Environmentalsus-
tainability
2. Gluten-freecuisine
3. Hyper-localsourcing(e.g.restaurantgar-dens)
4. Children’snutrition
5. Nose-to-tail/root-to-stalkcooking(e.g.reducefoodwastebyusingentireanimal/plant)
non-Alcoholic BeverAges1. House-madesoft
drinks/soda/pop
2. Gourmetlemonade(e.g.house-made,freshlymuddled)
3. Coconutwater
4. Specialtyicedtea(e.g.Thai-style,Southern/sweet,flavored)
5. Dairy-freemilk(e.g.soy,rice,almond)
cocktAils/ cocktAil ingredients1. Onsitebarrel-aged
drinks
2. Culinarycocktails(e.g.savory,freshingredi-ents)
3. Regionalsignaturecocktails
4. Ediblecocktails
5. Food-liquor/cocktailpairings
Alcoholic BeverAges1. Micro-distilled/artisan
spirits
2. Locallyproducedbeer/wine/spirits
3. “NewMake”whiskey
4. Gluten-freebeer
5. Food-beerpairings
hotwhaT’s
1. Locallysourcedmeatsand 81% 6% 13% seafood
2. Locallygrownproduce 79% 5% 16%
3. Environmentalsustainability 79% 7% 14%
4. Healthfulkids’meals 76% 7% 17%
5. Gluten-freecuisine 76% 12% 12%
6. Hyper-localsourcing 75% 12% 13%(e.g.restaurantgardens)
7. Children’snutrition 74% 7% 19%
8. Non-wheatnoodles/pasta 72% 19% 9%(e.g.quinoa,rice,buckwheat)
9. Sustainableseafood 72% 11% 17%
10. Farm/estatebrandeditems 72% 15% 13%
11. Nose-to-tail/root-to-stalkcooking 71% 13% 16%(e.g.reducefoodwastebyusingentireanimal/plant)
12. Wholegrainitemsinkids’meals 70% 15% 15%
13. Health/nutrition 70% 6% 24%
14. Newcutsofmeat 69% 20% 11%(e.g.Denversteak,porkflatiron,tri-tip)
15. Ancientgrains 68% 21% 11%(e.g.kamut,spelt,amaranth)
16. Ethnic-inspiredbreakfastitems 67% 20% 13%(e.g.Asian-flavoredsyrups,Chorizoscrambledeggs,coconutmilkpancakes)
all 209 FOOD Items ranked by“HOT” responses
hoT Yesterday’s perennial Trend news Favorite
Food
3Restaurant.org/FoodTrends
LOCALLY SOURCED MEATS AND SEAFOOD
LOCALLY GROWN PRODUCE
health/nutrition
SIMPLICITY/BACK TO BASICS
simplicity/back to basics
locally grown produce
ENVIRONMENTAL SUSTAINABILITY
environmental sustainability
HEALTHFUL KIDS' MEALS
PICKLING
gluten-free cuisine
ethnic
ethnic flour
quinoa
HYPER-LOCAL SOURCING nutrition
nutrition
non-wheat noodles/pasta
non-wheat noodles/pasta
unusual/uncommon herbs
sustainable seafood
specialty bacon
house-cured meats/charcuterie
house-cured meats/charcuterie
sustainable seafood
FARM/ESTATE BRANDED
FRUIT/VEGETABLE CHILDREN'S SIDE ITEMS
FRUIT/VEGETABLE CHILDREN'S SIDE ITEMS
nose-to-tail/root-to-stalk cooking
whole grain items in kids' meals
hybrid desserts
hybrid desserts hot
WHAT’S
2014 Culinary Forecast
17. Grazing 67% 18% 15% (e.g.small-platesharing/snacking
insteadoftraditionalmeals)
18. Non-traditionalfish 66% 22% 12% (e.g.branzino,Arcticchar, barramundi)
19. Fruit/vegetablechildren’sside 66% 12% 22% items
20. Half-portions/smallerportions 65% 16% 19%forasmallerprice
21. Hybriddesserts 65% 25% 10%(e.g.cronut,townie,icecreamcupcake)
22. Non-wheatflour 65% 21% 14% (e.g.peanut,millet,barley,rice)
23. Simplicity/backtobasics 65% 9% 26%
24. Quinoa 64% 22% 14%
25. Unusual/uncommonherbs 64% 20% 17%(e.g.chervil,lovage,lemonbalm,papalo)
26. Naturalsweeteners 64% 12% 23% (e.g.agave,honey,concentrated fruitjuice,maplesyrup)
27. Artisan/specialtybacon 64% 22% 14%
28. House-curedmeats/charcuterie 63% 17% 21%
29. Ethnicflour 63% 28% 9%(e.g.fufu,teff,cassava/yuca)
30. Pickling 63% 16% 21%
31. Black/forbiddenrice 62% 28% 10%
32. Ethnic-inspiredchildren’sdishes 62% 27% 11%
33. Oven-bakeditemsinkids’meals 62% 19% 19% (e.g.bakedchickenfingers, oven-bakedfries)
34. Gourmetchildren’sdishes 62% 30% 8%
35. Vegetarianappetizers 61% 22% 18%
36. Savorydesserts 61% 29% 10%
37. Children’sportionsofadult 61% 21% 18%menuitems
38. Darkgreens 61% 12% 27% (e.g.kale,mustardgreens,collards)
39. Organicproduce 61% 20% 20%
40. Ethniccheeses 61% 16% 24%(e.g.quesofresco,paneer,lebneh,halloumi)
41. Foodtrucks 61% 24% 16%
42. Cuttingedgekitchenequipment/ 61% 18% 21%technology
43. House-madesoftdrinks/soda/pop 61% 26% 13%
44. Streetfood-inspiredmaincourses 60% 20% 20%(e.g.tacos,satay,kabobs)
45. House-made/artisanicecream 60% 11% 28%
46. Heirloomapples 60% 16% 24%
47. Artisancheeses 60% 10% 30%
48. Fermenting 60% 24% 16%
49. Redrice 59% 29% 13%
50. Kalesalads 59% 29% 12%
51. Bite-size/mini-desserts 59% 20% 20%
52. Vinegar/flavoredvinegar/ 59% 22% 19% house-madevinegars
53. Pickledvegetables 58% 27% 15%
54. Foraging 58% 27% 15%
55. Cheeks(e.g.beef,pork,fish) 57% 31% 12%
56. Lower-sodiumentrees 57% 24% 19%
57. Meatless/vegetarianitems 57% 18% 25%
whaT’shot continued
hoT Yesterday’s perennial Trend news Favorite
hoT Yesterday’s perennial Trend news Favorite
hot
9. sustainable seafood
4Restaurant.org/FoodTrends
LOCALLY SOURCED MEATS AND SEAFOOD
LOCALLY GROWN PRODUCE
health/nutrition
SIMPLICITY/BACK TO BASICS
simplicity/back to basics
locally grown produce
ENVIRONMENTAL SUSTAINABILITY
environmental sustainability
HEALTHFUL KIDS' MEALS
PICKLING
gluten-free cuisine
ethnic
ethnic flour
quinoa
HYPER-LOCAL SOURCING nutrition
nutrition
non-wheat noodles/pasta
non-wheat noodles/pasta
unusual/uncommon herbs
sustainable seafood
specialty bacon
house-cured meats/charcuterie
house-cured meats/charcuterie
sustainable seafood
FARM/ESTATE BRANDED
FRUIT/VEGETABLE CHILDREN'S SIDE ITEMS
FRUIT/VEGETABLE CHILDREN'S SIDE ITEMS
nose-to-tail/root-to-stalk cooking
whole grain items in kids' meals
hybrid desserts
hybrid desserts hot
WHAT’S
2014 Culinary Forecast
58. Inexpensive/underusedcutsof 57% 15% 29% meat(e.g.brisket,shoulder,skirt
steak)
59. Peruviancuisine 57% 31% 12%
60. Specialty/gourmetsandwiches 56% 17% 27%
61. Free-rangepork/poultry 56% 23% 21%
62. Deconstructedclassicdesserts 56% 35% 9%
63. Superfruit 56% 34% 10% (e.g.acai,gojiberry,mangosteen)
64. Exoticfruits 56% 31% 13%(e.g.rambutan,dragonfruit,pawpaw,guava)
65. Koreancuisine 56% 29% 15%
66. SoutheastAsiancuisine 56% 14% 30% (e.g.Thai,Vietnamese,Malaysian)
67. Regionalethniccuisine 56% 19% 25%
68. Specialtysalt 56% 32% 12%(e.g.flavored,smoked,regional)
69. Food-alcoholpairings 56% 13% 30%
70. Dessertflights/combos 55% 30% 15%
71. Children’sentreesalads 55% 31% 15%
72. Molecularmixology 55% 37% 8%
73. Gourmetlemonade 55% 23% 22%(e.g.house-made,freshlymuddled)
74. Ethnic/streetfood-inspired 54% 21% 25% appetizers(e.g.tempura,taquitos, kabobs)
75. Tapas/meze/dimsum 54% 23% 24% (e.g.smallplates)76. Grass-fedbeef 54% 27% 19%
77. Veganentrees 54% 26% 20%
78. Ethnicfusioncuisine 54% 32% 15%
79. Pop-up/temporaryrestaurants 54% 39% 8%
80. Low-fat/non-fatmilkor100% 53% 20% 27%juiceoptionsonkids’menus
81. Hybridfruits/vegetables 52% 38% 9% (e.g.plumcot,grapple, broccoflower)
82. Umami 52% 30% 17%
83. Ethniccondiments 51% 17% 32% (e.g.raita/raitha,chimichurri, Sriracha,chutney,soysauce)
84. Blackgarlic 51% 38% 11%
85. Coconutwater 51% 39% 11%
86. Cheftastingmenus/chef’stables 50% 25% 25%
87. Alternativeredmeats 49% 38% 13%(e.g.buffalo/bison,ostrich/emu)
88. Flatbreads 49% 22% 29% (e.g.naan,pappadum,lavash, pita,tortilla)
89. Specialtyicedtea 49% 24% 26% (e.g.Thai-style,Southern/sweet, flavored)
90. Gamemeats 48% 23% 28%(e.g.venison,gamebirds,boar,rabbit)
91. Specialtypotatoes 48% 23% 29%(e.g.purple,fingerling,BabyDutchYellow)
92. Nordic/Scandinaviancuisine 48% 41% 11%
93. RegionalAmericancuisine 48% 18% 34%
94. Micro-vegetables/micro-greens 47% 32% 22%
95. Heirloomtomatoes 47% 18% 35%
96. LatinAmerican/NuevoLatino 47% 20% 33% cuisine
97. Seeds(e.g.chia,flax) 47% 36% 17%
98. Greekyogurt 47% 26% 27%
99. Dairy-freemilk 47% 26% 27% (e.g.soy,rice,almond)
100. Ethnicdips 46% 23% 31% (e.g.hummus,tabbouleh, babaganoush,tzatziki)
101. Asiannoodles(e.g.soba,udon) 46% 26% 28%
102. Gourmet/specialtyburgers 46% 26% 28%
103. Underutilizedfish 46% 34% 20%(e.g.mackerel,bluefish,whiting,redfish)
104. Dessertswithbacon 46% 48% 5%
hot
hoT Yesterday’s perennial Trend news Favorite
hoT Yesterday’s perennial Trend news Favorite
2. locally grown produce
whaT’shot continued
5Restaurant.org/FoodTrends
LOCALLY SOURCED MEATS AND SEAFOOD
LOCALLY GROWN PRODUCE
health/nutrition
SIMPLICITY/BACK TO BASICS
simplicity/back to basics
locally grown produce
ENVIRONMENTAL SUSTAINABILITY
environmental sustainability
HEALTHFUL KIDS' MEALS
PICKLING
gluten-free cuisine
ethnic
ethnic flour
quinoa
HYPER-LOCAL SOURCING nutrition
nutrition
non-wheat noodles/pasta
non-wheat noodles/pasta
unusual/uncommon herbs
sustainable seafood
specialty bacon
house-cured meats/charcuterie
house-cured meats/charcuterie
sustainable seafood
FARM/ESTATE BRANDED
FRUIT/VEGETABLE CHILDREN'S SIDE ITEMS
FRUIT/VEGETABLE CHILDREN'S SIDE ITEMS
nose-to-tail/root-to-stalk cooking
whole grain items in kids' meals
hybrid desserts
hybrid desserts hot
WHAT’S
2014 Culinary Forecast
105. Non-traditionaleggs 46% 40% 14%(e.g.duck,quail,emu)
106. “Mocktails” 46% 32% 23%(e.g.non-alcoholiccocktails)
107. Low-calorieentrees 45% 30% 25%
108. Children’ssushi 45% 46% 10%
109. Freshherbs 45% 6% 48%
110. Rootvegetables 45% 16% 38%(e.g.parsnip,turnip,rutabaga)
111. Freshbeans/peas 45% 19% 36%(e.g.fava,sweet,snow)
112. Smoking 45% 8% 47%
113. Organiccoffee 45% 32% 23%
114. Traditionalethnicbreakfastitems 44% 24% 32%(e.g.huevosrancheros,shakshuka,ashta)
115. Baconjam 44% 47% 9%
116. Sousvide 44% 38% 18%
117. Bibimbap 43% 41% 17%
118. MiddleEasterncuisine 43% 32% 25%
119. Chef-/restaurant-brandedretail 43% 39% 19% products
120. Amuse-bouche/bite-size 42% 32% 26% horsd’oeuvre
121. Pho 42% 38% 21%
122. Asianmushrooms 42% 22% 37%(e.g.shiitake,straw,enokitake,maitake)
123. Saltedcaramel 42% 36% 22%
124. Liquidnitrogenchilling/freezing 42% 51% 7%
125. Hotpeppers 40% 21% 39%(e.g.habanero,chipotle,jalapeno)
126. Americanizedethniccuisine 40% 36% 24%(e.g.ethniccuisineadjustedforAmericanpalates/ingredients)
127. Infused/flavoredoils 40% 30% 30%
128. Pretzels/pretzelbread 40% 27% 32%
129. Oil-poaching 40% 43% 17%
130. Flatbreadappetizers 39% 43% 18%
131. Avocados 39% 12% 50%
132. Pomegranates 39% 29% 33%
133. Asianpear 39% 35% 26%
134. Wholegrainbread/rolls 39% 21% 40%
135. Braising 39% 9% 52%
136. Raw 39% 40% 21%
137. Moleculargastronomy 39% 54% 7%
138. Regionalwater/source-specific 39% 41% 20%water
139. Warmappetizersalads 38% 43% 20%
140. Halalitems 38% 38% 24%
141. Vegetablepuree 37% 42% 21%(e.g.cauliflower,parsnip)
142. Freshfruitbreakfastitems 37% 14% 49%
143. Eggwhiteomelets/sandwiches 37% 36% 27%
144. Yogurtparfait/Greekyogurt 37% 21% 43% parfait
145. Mediterraneancuisine 37% 16% 46%
146. Specialtyoils 37% 28% 35% (e.g.truffle,sesame,grapeseed, hazelnut)
147. Rawmeat/fishappetizers 36% 37% 28%(e.g.tartare,crudo,carpaccio,sashimi)
148. Beets 35% 22% 43%
149. Passionfruit 34% 46% 20%
150. Fennel 34% 27% 38%
151. Dust 34% 54% 12%
152. Flavored/enhancedwater 34% 53% 13%
153. Barnacles/percebes 33% 55% 12%
154. Brusselssprouts 33% 24% 43%
155. Bacon-flavored/coveredchocolate 33% 60% 7%
156. Ramen 32% 47% 21%
157. Baconalternatives 32% 52% 15%(e.g.turkeybacon,tofubacon)
158. Indiancuisine 32% 30% 37%
hoT Yesterday’s perennial Trend news Favorite
hoT Yesterday’s perennial Trend news Favorite
hot
4. healthful kids’ meals
whaT’shot continued
6Restaurant.org/FoodTrends
LOCALLY SOURCED MEATS AND SEAFOOD
LOCALLY GROWN PRODUCE
health/nutrition
SIMPLICITY/BACK TO BASICS
simplicity/back to basics
locally grown produce
ENVIRONMENTAL SUSTAINABILITY
environmental sustainability
HEALTHFUL KIDS' MEALS
PICKLING
gluten-free cuisine
ethnic
ethnic flour
quinoa
HYPER-LOCAL SOURCING nutrition
nutrition
non-wheat noodles/pasta
non-wheat noodles/pasta
unusual/uncommon herbs
sustainable seafood
specialty bacon
house-cured meats/charcuterie
house-cured meats/charcuterie
sustainable seafood
FARM/ESTATE BRANDED
FRUIT/VEGETABLE CHILDREN'S SIDE ITEMS
FRUIT/VEGETABLE CHILDREN'S SIDE ITEMS
nose-to-tail/root-to-stalk cooking
whole grain items in kids' meals
hybrid desserts
hybrid desserts hot
WHAT’S
2014 Culinary Forecast
159. Sushi/sushi-styleitems 31% 32% 36%
160. Meatalternatives 31% 50% 19%(e.g.tofu,tempeh,seitan)
161. Russiancuisine 31% 48% 21%
162. Grilling 31% 10% 59%
163. Entreesalads 30% 23% 47%
164. Fishoffal(e.g.collar,liver,head) 30% 60% 10%
165. Prixfixebrunches 30% 40% 30%
166. Donuts/donutsandwiches 30% 47% 24%
167. Duckfat 30% 43% 27%
168. Grilledvegetables 29% 26% 46%
169. Gelato/sorbet 29% 26% 45%
170. Breakfastcrepes 29% 37% 34%
171. Radish/daikon 29% 36% 35%
172. Flowers 29% 54% 17%(e.g.bulbs,petals,blossoms)
173. Tapwater/filteredwater 28% 33% 39%
174. Artichokes 27% 27% 45%
175. Foam/froth/air 27% 66% 7%
176. Comfortfoods 26% 15% 58%(e.g.chickenpotpie,meatloaf,roastedchicken)
177. Shortribs 26% 18% 55%
178. Cheeseplates 26% 25% 48%
179. Steaming 26% 19% 55%
180. Sweetpotatofries 25% 49% 26%
181. Couscous 24% 43% 34%
182. Mini-burgers/sliders 24% 55% 20%
183. “Fun-shaped”children’sitems 24% 57% 19%
184. Coldappetizersalads 23% 34% 43%
185. Fruitdesserts 23% 19% 58%(e.g.cobbler,crisp,tart,pie)
186. Mexicancuisine 23% 21% 56%
187. Grits 22% 31% 47%
188. Brown/wildrice 22% 39% 39%
189. Barbeque 22% 15% 63%
190. Milkshakes/malts 22% 25% 53%
191. Dessertcrepes 21% 44% 35%
192. Cauliflower 21% 27% 52%
193. Breakfastburritos 20% 45% 35%
194. Macaroniandcheese/ 19% 31% 50% mac’n’cheese
195. Waffles 19% 28% 53%
196. EggsBenedict 17% 23% 61%
197. Oatmeal 16% 26% 59%
198. Steamedvegetables 15% 44% 41%
199. Choppedsalads 15% 40% 45%
200.Frenchtoast 15% 26% 59%
201. Italiancuisine 15% 20% 65%
202. Frenchcuisine 15% 33% 52%
203.Chickenwings 14% 35% 52%
204.Friedchicken 14% 22% 65%
205.Zucchini 14% 31% 56%
206.Frying 14% 23% 63%
207. Bottledwater 14% 46% 39%
208. Bruschetta 11% 49% 40%
209.Gazpacho 10% 58% 32%
whaT’shot continued
hoT Yesterday’s perennial Trend news Favorite
hoT Yesterday’s perennial Trend news Favorite
hot
28. house-cured meats/charcuterie
7Restaurant.org/FoodTrends
1. Micro-distilled/artisanspirits 77% 13% 10%
2. Locallyproducedbeer/wine/ 70% 10% 20% spirits
3. Onsitebarrel-ageddrinks 69% 19% 12%
4. Culinarycocktails 69% 19% 13%(e.g.savory,freshingredients)
5. Regionalsignaturecocktails 64% 16% 20%
6. “NewMake”whiskey 63% 25% 12%
7. Gluten-freebeer 63% 28% 9%
8. Ediblecocktails 61% 30% 9%
9. Food-liquor/cocktailpairings 61% 16% 22%
10. Food-beerpairings 60% 16% 24%
11. Flavored/herbedtonic 58% 32% 10%
12. House-madebitters 56% 32% 12%
13. Organiccocktails 55% 34% 11%
14. House-brewedbeer 55% 15% 30%
15. Botanicalsincocktails 54% 35% 11%(e.g.floweressence,lavender,hibiscus)
16. Craftbeer/microbrew 54% 15% 31%
17. Skinny/lower-caloriecocktails 53% 33% 13%
18. Moonshine 53% 31% 16%
19. Organicbeer/wine/spirits 53% 27% 20%
20. Caskbeer/ale 53% 24% 23%
21. Non-traditionalwinevarietals 53% 22% 25%
22. Beer-basedcocktails 51% 37% 12%
23. Non-traditionalliquors 51% 35% 14%(e.g.soju/sochu,cachaca)
24. Fermentedcocktails 50% 42% 9%
25. Customice(e.g.flavored,shapes) 50% 40% 10%
26. Tequilaalternatives 50% 36% 14% (e.g.sotol,bacanora)
27. Seasonalbeer 49% 16% 36%
28. Beer-winehybrids 49% 40% 11% (e.g.beerwithwinegrapes)
29. Bottled/house-bottledcocktails 48% 34% 17%
30. Signaturecocktails 46% 18% 36%
31. Non-traditionalflavoredliquor 46% 46% 8% (e.g.bacon,smokedsalmon, chilipepper,marshmallow)
32. Saltascocktailgarnish 45% 33% 22% (e.g.flavored,smoked,regional)
33. Beerflights/samplers 44% 26% 30%
34. Pisco 43% 42% 15%
35. Wineflights/samplers 43% 25% 32%
36. Vaporizedcocktails 42% 51% 6%
37. Hot/warmcocktails 42% 31% 27%
38. Flavored/spicedbeer 42% 34% 24%
39. Cocktailsontap 40% 46% 14%
40. Wineontap/draftwine 40% 44% 16%
41. Shrubs 33% 55% 12%
42. Sourbeer 33% 55% 12%
43. IPAs 33% 30% 37%
44. Mulled/spicedwine 32% 39% 29%
45. Lagers 31% 23% 46%
46. Mezcal 30% 44% 26%
47. Tequila/premiumtequila 30% 28% 42%
48. Sake/mirin 27% 36% 37%
all 49 alcohol Items ranked by“HOT” responses
alcohol
hotwhaT’s
hoT Yesterday’s perennial Trend news Favorite
hoT Yesterday’s perennial Trend news Favorite
8Restaurant.org/FoodTrends
ranked by “HOT” responses
Appetizers1. House-curedmeats/charcuterie 63% 17% 21%
2. Vegetarianappetizers 61% 22% 18%
3. Ethnic/streetfood-inspired 54% 21% 25%appetizers(e.g.tempura,taquitos,kabobs)
4. Ethnicdips 46% 23% 31%(e.g.hummus,tabbouleh,babaganoush,tzatziki)
5. Amuse-bouche/bite-size 42% 32% 26% horsd’oeuvre
6. Flatbreadappetizers 39% 43% 18%
7. Warmappetizersalads 38% 43% 20%
8. Rawmeat/fishappetizers 36% 37% 28% (e.g.tartare,crudo,carpaccio, sashimi)
9. Coldappetizersalads 23% 34% 43%
10. Chickenwings 14% 35% 52%
11. Bruschetta 11% 49% 40%
12. Gazpacho 10% 58% 32%
stArches/side items 1. Non-wheatnoodles/pasta 72% 19% 9% (e.g.quinoa,rice,buckwheat)
2. Quinoa 64% 22% 14%
3. Black/forbiddenrice 62% 28% 10%
4. Redrice 59% 29% 13%
caTegorIes
hotwhaT’s
5. Pickledvegetables 58% 27% 15%
6. Asiannoodles(e.g.soba,udon) 46% 26% 28%
7. Vegetablepuree 37% 42% 21%(e.g.cauliflower,parsnip)
8. Grilledvegetables 29% 26% 46%
9. Sweetpotatofries 25% 49% 26%
10. Couscous 24% 43% 34%
11. Grits 22% 31% 47%
12. Brown/wildrice 22% 39% 39%
13. Macaroniandcheese/ 19% 31% 50% mac’n’cheese
14. Steamedvegetables 15% 44% 41%
mAin dish/center of the plAte 1. Locallysourcedmeatsand 81% 6% 13% seafood
2. Sustainableseafood 72% 11% 17%
3. Newcutsofmeat 69% 20% 11% (e.g.Denversteak,porkflatiron, tri-tip)
4. Non-traditionalfish 66% 22% 12% (e.g.branzino,Arcticchar, barramundi)
5. Half-portions/smallerportions 65% 16% 19% forasmallerprice
6. Streetfood-inspiredmaincourses 60% 20% 20% (e.g.tacos,satay,kabobs)
7. Kalesalads 59% 29% 12%
8. Cheeks(e.g.beef,pork,fish) 57% 31% 12%
9. Lower-sodiumentrees 57% 24% 19%
10. Meatless/vegetarianitems 57% 18% 25%
11. Inexpensive/underusedcutsof 57% 15% 29% meat(e.g.brisket,shoulder, skirtsteak)
12. Specialty/gourmetsandwiches 56% 17% 27%
13. Free-rangepork/poultry 56% 23% 21%
14. Tapas/meze/dimsum 54% 23% 24% (e.g.smallplates)
15. Grass-fedbeef 54% 27% 19%
16. Veganentrees 54% 26% 20%
17. Alternativeredmeats 49% 38% 13% (e.g.buffalo/bison,ostrich/emu)
18. Gamemeats 48% 23% 28% (e.g.venison,gamebirds,boar, rabbit)
19. Gourmet/specialtyburgers 46% 26% 28%
20. Underutilizedfish 46% 34% 20%(e.g.mackerel,bluefish,whiting,redfish)
21. Low-calorieentrees 45% 30% 25%
22. Bibimbap 43% 41% 17%
23. Pho 42% 38% 21%
24. Barnacles/percebes 33% 55% 12%
hoT Yesterday’s perennial Trend news Favorite
hoT Yesterday’s perennial Trend news Favorite
9Restaurant.org/FoodTrends
LOCALLY SOURCED MEATS AND SEAFOOD
LOCALLY GROWN PRODUCE
health/nutrition
SIMPLICITY/BACK TO BASICS
simplicity/back to basics
locally grown produce
ENVIRONMENTAL SUSTAINABILITY
environmental sustainability
HEALTHFUL KIDS' MEALS
PICKLING
gluten-free cuisine
ethnic
ethnic flour
quinoa
HYPER-LOCAL SOURCING nutrition
nutrition
non-wheat noodles/pasta
non-wheat noodles/pasta
unusual/uncommon herbs
sustainable seafood
specialty bacon
house-cured meats/charcuterie
house-cured meats/charcuterie
sustainable seafood
FARM/ESTATE BRANDED
FRUIT/VEGETABLE CHILDREN'S SIDE ITEMS
FRUIT/VEGETABLE CHILDREN'S SIDE ITEMS
nose-to-tail/root-to-stalk cooking
whole grain items in kids' meals
hybrid desserts
hybrid desserts hot
WHAT’S
2014 Culinary Forecast
25. Ramen 32% 47% 21%
26. Sushi/sushi-styleitems 31% 32% 36%
27. Meatalternatives 31% 50% 19%(e.g.tofu,tempeh,seitan)
28. Entreesalads 30% 23% 47%
29. Fishoffal(e.g.collar,liver,head) 30% 60% 10%
30. Comfortfoods 26% 15% 58%(e.g.chickenpotpie,meatloaf,roastedchicken)
31. Shortribs 26% 18% 55%
32. Mini-burgers/sliders 24% 55% 20%
33. Barbeque 22% 15% 63%
34. Choppedsalads 15% 40% 45%
35. Friedchicken 14% 22% 65%
desserts 1. Hybriddesserts 65% 25% 10%
(e.g.cronut,townie,icecreamcupcake)
2. Savorydesserts 61% 29% 10%
3. House-made/artisanicecream 60% 11% 28%
4. Bite-size/mini-desserts 59% 20% 20%
5. Deconstructedclassicdesserts 56% 35% 9%
6. Dessertflights/combos 55% 30% 15%
7. Dessertswithbacon 46% 48% 5%
8. Gelato/sorbet 29% 26% 45%
9. Cheeseplates 26% 25% 48%
10. Fruitdesserts 23% 19% 58%(e.g.cobbler,crisp,tart,pie)
11. Dessertcrepes 21% 44% 35%
BreAkfAst/Brunch 1. Ethnic-inspiredbreakfastitems 67% 20% 13%
(e.g.Asian-flavoredsyrups,Chorizoscrambledeggs,coconutmilkpancakes)
2. Traditionalethnicbreakfastitems 44% 24% 32%(e.g.huevosrancheros,shakshuka,ashta)
3. Freshfruitbreakfastitems 37% 14% 49%
4. Eggwhiteomelets/sandwiches 37% 36% 27%
5. Yogurtparfait/Greekyogurtparfait37% 21% 43%
6. Baconalternatives 32% 52% 15%(e.g.turkeybacon,tofubacon)
7. Prixfixebrunches 30% 40% 30%
8. Donuts/donutsandwiches 30% 47% 24%
9. Breakfastcrepes 29% 37% 34%
10. Breakfastburritos 20% 45% 35%
11. EggsBenedict 17% 23% 61%
12. Oatmeal 16% 26% 59%
13. Frenchtoast 15% 26% 59%
kids’ meAls 1. Healthfulkids’meals 76% 7% 17%
2. Wholegrainitemsinkids’meals 70% 15% 15%
3. Fruit/vegetablechildren’sside 66% 12% 22%items
4. Ethnic-inspiredchildren’sdishes 62% 27% 11%
5. Oven-bakeditemsinkids’meals 62% 19% 19%(e.g.bakedchickenfingers,oven-bakedfries)
whaT’shot continued
hoT Yesterday’s perennial Trend news Favorite
hoT Yesterday’s perennial Trend news Favorite
hot
9. food-liquor/cocktail pairings
10Restaurant.org/FoodTrends
LOCALLY SOURCED MEATS AND SEAFOOD
LOCALLY GROWN PRODUCE
health/nutrition
SIMPLICITY/BACK TO BASICS
simplicity/back to basics
locally grown produce
ENVIRONMENTAL SUSTAINABILITY
environmental sustainability
HEALTHFUL KIDS' MEALS
PICKLING
gluten-free cuisine
ethnic
ethnic flour
quinoa
HYPER-LOCAL SOURCING nutrition
nutrition
non-wheat noodles/pasta
non-wheat noodles/pasta
unusual/uncommon herbs
sustainable seafood
specialty bacon
house-cured meats/charcuterie
house-cured meats/charcuterie
sustainable seafood
FARM/ESTATE BRANDED
FRUIT/VEGETABLE CHILDREN'S SIDE ITEMS
FRUIT/VEGETABLE CHILDREN'S SIDE ITEMS
nose-to-tail/root-to-stalk cooking
whole grain items in kids' meals
hybrid desserts
hybrid desserts hot
WHAT’S
2014 Culinary Forecast
6. Gourmetchildren’sdishes 62% 30% 8%
7. Children’sportionsofadult 61% 21% 18% menuitems
8. Children’sentreesalads 55% 31% 15%
9. Low-fat/non-fatmilkor100% 53% 20% 27% juiceoptionsonkids’menus
10. Children’ssushi 45% 46% 10%
11. “Fun-shaped”children’sitems 24% 57% 19%
produce 1. Locallygrownproduce 79% 5% 16%
2. Unusual/uncommonherbs 64% 20% 17% (e.g.chervil,lovage,lemonbalm, papalo)
3. Darkgreens 61% 12% 27% (e.g.kale,mustardgreens, collards)
4. Organicproduce 61% 20% 20%
5. Heirloomapples 60% 16% 24%
6. Superfruit 56% 34% 10%(e.g.acai,gojiberry,mangosteen)
7. Exoticfruits 56% 31% 13% (e.g.rambutan,dragonfruit,paw paw,guava)
8. Hybridfruits/vegetables 52% 38% 9%(e.g.plumcot,grapple,broccoflower)
9. Specialtypotatoes 48% 23% 29% (e.g.purple,fingerling, BabyDutchYellow)
10. Micro-vegetables/micro-greens 47% 32% 22%
11. Heirloomtomatoes 47% 18% 35%
12. Freshherbs 45% 6% 48%
13. Rootvegetables 45% 16% 38%(e.g.parsnip,turnip,rutabaga)
14. Freshbeans/peas 45% 19% 36% (e.g.fava,sweet,snow)
15. Asianmushrooms 42% 22% 37% (e.g.shiitake,straw,enokitake, maitake)
16. Hotpeppers 40% 21% 39% (e.g.habanero,chipotle,jalapeno)
17. Avocados 39% 12% 50%
18. Pomegranates 39% 29% 33%
19. Asianpear 39% 35% 26%
20. Beets 35% 22% 43%
21. Passionfruit 34% 46% 20%
22. Fennel 34% 27% 38%
23. Brusselssprouts 33% 24% 43%
24. Radish/daikon 29% 36% 35%
25. Artichokes 27% 27% 45%
26. Cauliflower 21% 27% 52%
27. Zucchini 14% 31% 56%
ethnic cuisines 1. Peruviancuisine 57% 31% 12%
2. Koreancuisine 56% 29% 15%
3. SoutheastAsiancuisine 56% 14% 30%(e.g.Thai,Vietnamese,Malaysian)
4. Regionalethniccuisine 56% 19% 25%
5. Ethnicfusioncuisine 54% 32% 15%
6. Nordic/Scandinaviancuisine 48% 41% 11%
7. RegionalAmericancuisine 48% 18% 34%
8. LatinAmerican/NuevoLatino 47% 20% 33% cuisine
9. MiddleEasterncuisine 43% 32% 25%
10. Americanizedethniccuisine 40% 36% 24% (e.g.ethniccuisineadjustedfor
Americanpalates/ingredients)
11. Mediterraneancuisine 37% 16% 46%
12. Indiancuisine 32% 30% 37%
13. Russiancuisine 31% 48% 21%
14. Mexicancuisine 23% 21% 56%
15. Italiancuisine 15% 20% 65%
16. Frenchcuisine 15% 33% 52%
hoT Yesterday’s perennial Trend news Favorite
hoT Yesterday’s perennial Trend news Favorite
hot
46. heirloom apples
whaT’shot continued
11Restaurant.org/FoodTrends
LOCALLY SOURCED MEATS AND SEAFOOD
LOCALLY GROWN PRODUCE
health/nutrition
SIMPLICITY/BACK TO BASICS
simplicity/back to basics
locally grown produce
ENVIRONMENTAL SUSTAINABILITY
environmental sustainability
HEALTHFUL KIDS' MEALS
PICKLING
gluten-free cuisine
ethnic
ethnic flour
quinoa
HYPER-LOCAL SOURCING nutrition
nutrition
non-wheat noodles/pasta
non-wheat noodles/pasta
unusual/uncommon herbs
sustainable seafood
specialty bacon
house-cured meats/charcuterie
house-cured meats/charcuterie
sustainable seafood
FARM/ESTATE BRANDED
FRUIT/VEGETABLE CHILDREN'S SIDE ITEMS
FRUIT/VEGETABLE CHILDREN'S SIDE ITEMS
nose-to-tail/root-to-stalk cooking
whole grain items in kids' meals
hybrid desserts
hybrid desserts hot
WHAT’S
2014 Culinary Forecast
other items/ingredients 1. Farm/estatebrandeditems 72% 15% 13%
2. Ancientgrains 68% 21% 11% (e.g.kamut,spelt,amaranth)
3. Non-wheatflour 65% 21% 14% (e.g.peanut,millet,barley,rice)
4. Naturalsweeteners 64% 12% 23% (e.g.agave,honey,concentrated
fruitjuice,maplesyrup)
5. Artisan/specialtybacon 64% 22% 14%
6. Ethnicflour 63% 28% 9% (e.g.fufu,teff,cassava/yuca)
7. Ethniccheeses 61% 16% 24% (e.g.quesofresco,paneer, lebneh,halloumi)
8. Artisancheeses 60% 10% 30%
9. Vinegar/flavoredvinegar/ 59% 22% 19% house-madevinegars
10. Specialtysalt 56% 32% 12% (e.g.flavored,smoked,regional)
11. Ethniccondiments 51% 17% 32% (e.g.raita/raitha,chimichurri, Sriracha,chutney,soysauce)
12. Blackgarlic 51% 38% 11%
13. Flatbreads 49% 22% 29% (e.g.naan,pappadum,lavash,
pita,tortilla)
14. Seeds(e.g.chia,flax) 47% 36% 17%
15. Greekyogurt 47% 26% 27%
16. Non-traditionaleggs 46% 40% 14% (e.g.duck,quail,emu)
17. Baconjam 44% 47% 9%
18. Saltedcaramel 42% 36% 22%
19. Infused/flavoredoils 40% 30% 30%
20. Pretzels/pretzelbread 40% 27% 32%
21. Wholegrainbread/rolls 39% 21% 40%
22. Halalitems 38% 38% 24%
23. Specialtyoils 37% 28% 35% (e.g.truffle,sesame,grapeseed, hazelnut)
24. Bacon-flavored/coveredchocolate 33% 60% 7%
25. Duckfat 30% 43% 27%
26. Flowers 29% 54% 17% (e.g.bulbs,petals,blossoms)
27. Waffles 19% 28% 53%
prepArAtion methods 1. Pickling 63% 16% 21%
2. Fermenting 60% 24% 16%
3. Smoking 45% 8% 47%
4. Sousvide 44% 38% 18%
5. Liquidnitrogenchilling/freezing 42% 51% 7%
6. Oil-poaching 40% 43% 17%
7. Braising 39% 9% 52%
8. Raw 39% 40% 21%
9. Dust 34% 54% 12%
10. Grilling 31% 10% 59%
11. Foam/froth/air 27% 66% 7%
12. Steaming 26% 19% 55%
13. Frying 14% 23% 63%
whaT’shot continued
hoT Yesterday’s perennial Trend news Favorite
hoT Yesterday’s perennial Trend news Favorite
hot
13. health/nutrition
12Restaurant.org/FoodTrends
LOCALLY SOURCED MEATS AND SEAFOOD
LOCALLY GROWN PRODUCE
health/nutrition
SIMPLICITY/BACK TO BASICS
simplicity/back to basics
locally grown produce
ENVIRONMENTAL SUSTAINABILITY
environmental sustainability
HEALTHFUL KIDS' MEALS
PICKLING
gluten-free cuisine
ethnic
ethnic flour
quinoa
HYPER-LOCAL SOURCING nutrition
nutrition
non-wheat noodles/pasta
non-wheat noodles/pasta
unusual/uncommon herbs
sustainable seafood
specialty bacon
house-cured meats/charcuterie
house-cured meats/charcuterie
sustainable seafood
FARM/ESTATE BRANDED
FRUIT/VEGETABLE CHILDREN'S SIDE ITEMS
FRUIT/VEGETABLE CHILDREN'S SIDE ITEMS
nose-to-tail/root-to-stalk cooking
whole grain items in kids' meals
hybrid desserts
hybrid desserts hot
WHAT’S
2014 Culinary Forecast
culinAry themes 1. Environmentalsustainability 79% 7% 14%
2. Gluten-freecuisine 76% 12% 12%
3. Hyper-localsourcing 75% 12% 13% (e.g.restaurantgardens)
4. Children’snutrition 74% 7% 19%
5. Nose-to-tail/root-to-stalkcooking 71% 13% 16% (e.g.reducefoodwastebyusing
entireanimal/plant)
6. Health/nutrition 70% 6% 24%
7. Grazing 67% 18% 15% (e.g.small-platesharing/snacking insteadoftraditionalmeals)
8. Simplicity/backtobasics 65% 9% 26%
9. Foodtrucks 61% 24% 16%
10. Cuttingedgekitchenequipment/ 61% 18% 21%technology
11. Foraging 58% 27% 15%
12. Food-alcoholpairings 56% 13% 30%
13. Molecularmixology 55% 37% 8%
14. Pop-up/temporaryrestaurants 54% 39% 8%
15. Umami 52% 30% 17%
16. Cheftastingmenus/chef’stables 50% 25% 25%
17. Chef-/restaurant-brandedretail 43% 39% 19%products
18. Moleculargastronomy 39% 54% 7%
non-Alcoholic BeverAges 1. House-madesoftdrinks/soda/pop 61% 26% 13%
2. Gourmetlemonade 55% 23% 22%(e.g.house-made,freshlymuddled)
3. Coconutwater 51% 39% 11%
4. Specialtyicedtea 49% 24% 26%(e.g.Thai-style,Southern/sweet,flavored)
5. Dairy-freemilk 47% 26% 27% (e.g.soy,rice,almond)
6. “Mocktails” 46% 32% 23%(e.g.non-alcoholiccocktails)
7. Organiccoffee 45% 32% 23%
8. Regionalwater/source-specific 39% 41% 20%water
9. Flavored/enhancedwater 34% 53% 13%
10. Tapwater/filteredwater 28% 33% 39%
11. Milkshakes/malts 22% 25% 53%
12. Bottledwater 14% 46% 39%
cocktAils/cocktAil ingredients 1. Onsitebarrel-ageddrinks 69% 19% 12%
2. Culinarycocktails 69% 19% 13%(e.g.savory,freshingredients)
3. Regionalsignaturecocktails 64% 16% 20%
4. Ediblecocktails 61% 30% 9%
5. Food-liquor/cocktailpairings 61% 16% 22%
6. Flavored/herbedtonic 58% 32% 10%
7. House-madebitters 56% 32% 12%
8. Organiccocktails 55% 34% 11%
9. Botanicalsincocktails 54% 35% 11%(e.g.floweressence,lavender,hibiscus)
10. Skinny/lower-caloriecocktails 53% 33% 13%
11. Beer-basedcocktails 51% 37% 12%
12. Fermentedcocktails 50% 42% 9%
13. Customice(e.g.flavored,shapes) 50% 40% 10%
14. Bottled/house-bottledcocktails 48% 34% 17%
15. Signaturecocktails 46% 18% 36%
16. Saltascocktailgarnish 45% 33% 22%(e.g.flavored,smoked,regional)
17. Vaporizedcocktails 42% 51% 6%
18. Hot/warmcocktails 42% 31% 27%
19. Cocktailsontap 40% 46% 14%
20. Shrubs 33% 55% 12%
whaT’shot continued
hoT Yesterday’s perennial Trend news Favorite
hoT Yesterday’s perennial Trend news Favorite
hot
14. new cuts of meat, (e.g. denver steak, pork flat iron, tri-tip)
13Restaurant.org/FoodTrends
LOCALLY SOURCED MEATS AND SEAFOOD
LOCALLY GROWN PRODUCE
health/nutrition
SIMPLICITY/BACK TO BASICS
simplicity/back to basics
locally grown produce
ENVIRONMENTAL SUSTAINABILITY
environmental sustainability
HEALTHFUL KIDS' MEALS
PICKLING
gluten-free cuisine
ethnic
ethnic flour
quinoa
HYPER-LOCAL SOURCING nutrition
nutrition
non-wheat noodles/pasta
non-wheat noodles/pasta
unusual/uncommon herbs
sustainable seafood
specialty bacon
house-cured meats/charcuterie
house-cured meats/charcuterie
sustainable seafood
FARM/ESTATE BRANDED
FRUIT/VEGETABLE CHILDREN'S SIDE ITEMS
FRUIT/VEGETABLE CHILDREN'S SIDE ITEMS
nose-to-tail/root-to-stalk cooking
whole grain items in kids' meals
hybrid desserts
hybrid desserts hot
WHAT’S
2014 Culinary Forecast
Alcoholic BeverAges 1. Micro-distilled/artisanspirits 77% 13% 10%
2. Locallyproducedbeer/wine/ 70% 10% 20% spirits
3. “NewMake”whiskey 63% 25% 12%
4. Gluten-freebeer 63% 28% 9%
5. Food-beerpairings 60% 16% 24%
6. House-brewedbeer 55% 15% 30%
7. Craftbeer/microbrew 54% 15% 31%
8. Moonshine 53% 31% 16%
9. Organicbeer/wine/spirits 53% 27% 20%
10. Caskbeer/ale 53% 24% 23%
11. Non-traditionalwinevarietals 53% 22% 25%
12. Non-traditionalliquors 51% 35% 14%(e.g.soju/sochu,cachaca)
13. Tequilaalternatives 50% 36% 14%(e.g.sotol,bacanora)
14. Seasonalbeer 49% 16% 36%
15. Beer-winehybrids 49% 40% 11%(e.g.beerwithwinegrapes)
16. Non-traditionalliquors 48% 38% 13% (e.g.soju/sochu,cachaca)
17. Non-traditionalflavoredliquor 46% 46% 8% (e.g.bacon,smokedsalmon,chili
pepper,marshmallow)
18. Beerflights/samplers 44% 26% 30%
19. Pisco 43% 42% 15%
20. Wineflights/samplers 43% 25% 32%
21. Flavored/spicedbeer 42% 34% 24%
22. Wineontap/draftwine 40% 44% 16%
23. Sourbeer 33% 55% 12%
24. IPAs 33% 30% 37%
25. Mulled/spicedwine 32% 39% 29%
26. Lagers 31% 23% 46%
27. Mezcal 30% 44% 26%
28. Tequila/premiumtequila 30% 28% 42%
29. Sake/mirin 27% 36% 37%
whaT’shot continued
hoT Yesterday’s perennial Trend news Favorite
hoT Yesterday’s perennial Trend news Favorite
AdditionAl trends
whaT Is The hoTTesT TechnologY Trend In resTauranTs For 2014?
Tabletcomputers(e.g.iPad)formenus,winelistsand 27%ordering
Smartphone/tabletappsforconsumers 25%(e.g.ordering,menus,dailydeals)
Smartphone/tabletappsforchefs/restaurateurs 19%(e.g.recipes,tablemanagement,POStracking)
Mobile/wirelesspaymentoptions 16%
Socialmediaformarketing/loyaltyprograms 13%
Other 1%
are You makIng eFForTs To adjusT dIshes/recIpes To be more healThFul, For example, bY usIng more FruIT and vegeTables or reducIng sodIum?
Yes,always 59%
Itry,butnotallrecipesareeasilyadjusted 33%
No 6%
Don’tknow 2%
hot
1. (Alcohol) micro-distilled/artisan spirits
14Restaurant.org/FoodTrends
LOCALLY SOURCED MEATS AND SEAFOOD
LOCALLY GROWN PRODUCE
health/nutrition
SIMPLICITY/BACK TO BASICS
simplicity/back to basics
locally grown produce
ENVIRONMENTAL SUSTAINABILITY
environmental sustainability
HEALTHFUL KIDS' MEALS
PICKLING
gluten-free cuisine
ethnic
ethnic flour
quinoa
HYPER-LOCAL SOURCING nutrition
nutrition
non-wheat noodles/pasta
non-wheat noodles/pasta
unusual/uncommon herbs
sustainable seafood
specialty bacon
house-cured meats/charcuterie
house-cured meats/charcuterie
sustainable seafood
FARM/ESTATE BRANDED
FRUIT/VEGETABLE CHILDREN'S SIDE ITEMS
FRUIT/VEGETABLE CHILDREN'S SIDE ITEMS
nose-to-tail/root-to-stalk cooking
whole grain items in kids' meals
hybrid desserts
hybrid desserts hot
WHAT’S
2014 Culinary Forecast
Watchthe“What’sHotin2014”videoontheNational
RestaurantAssociation’swebsite:
Restaurant.org/FoodTrends
JointheNationalRestaurantAssociationonFacebook,
TwitterandYouTubeforadditionalrestaurantindustryupdates
andinformation.
Facebook.com/NationalRestaurantAssociation
Twitter.com/WeRRestaurants
YouTube.com/RestaurantDotOrg
abouT The naTIonal resTauranT assocIaTIon:
Foundedin1919,theNationalRestaurant
Associationistheleadingbusinessassociation
fortherestaurantindustry,whichcomprises
980,000restaurantandfoodserviceoutlets
andaworkforceofmorethan13millionemployees.Werepresent
theindustryinWashington,D.C.,andadvocateonitsbehalf.We
operatetheindustry’slargesttradeshow(NRAShowMay17-20,
2014,inChicago);leadingfoodsafetytrainingandcertificationpro-
gram(ServSafe);uniquecareer-buildinghighschoolprogram(the
NRAEF’sProStart);aswellastheKidsLiveWellprogrampromoting
healthfulkids’menuoptions.Formoreinformation,visitRestau-
rant.organdfindusonTwitter@WeRRestaurants,Facebookand
YouTube.
abouT The amerIcan culInarY FederaTIon
TheAmericanCulinaryFederation,Inc.,estab-
lishedin1929,isthepremierprofessionalorga-
nizationforculinariansinNorthAmerica.With
morethan20,000membersspanningmorethan
200chaptersnationwide,ACFistheculinary
leaderinofferingeducationalresources,training,
apprenticeshipandprogrammaticaccreditation.Inaddition,ACF
operatesthemostcomprehensivecertificationprogramforchefsin
theUnitedStates,withtheCertifiedExecutiveChef®andCertified
SousChef™designationstheonlyculinarycredentialsaccredited
bytheNationalCommissionforCertifyingAgencies.ACFishome
toACFCulinaryTeamUSA,theofficialrepresentativefortheUnited
Statesinmajorinternationalculinarycompetitions,andtotheChef
&ChildFoundation,foundedin1989topromotepropernutrition
inchildrenandtocombatchildhoodobesity.Formoreinformation,
visithttp://www.acfchefs.org.FindACFonFacebookathttp://www.
facebook.com/ACFChefsandonTwitter@ACFChefs.
©2013NationalRestaurantAssociation.Allrightsreserved.TheNationalRestaurantAssociationlogoisatrademarkoftheNationalRestaurantAssociation.
LOCALLY SOURCED MEATS AND SEAFOOD
LOCALLY GROWN PRODUCE
health/nutrition
SIMPLICITY/BACK TO BASICS
simplicity/back to basics
locally grown produce
ENVIRONMENTAL SUSTAINABILITY
environmental sustainability
HEALTHFUL KIDS' MEALS
PICKLING
gluten-free cuisine
ethnic
ethnic flour
quinoa
HYPER-LOCAL SOURCING nutrition
nutrition
non-wheat noodles/pasta
non-wheat noodles/pasta
unusual/uncommon herbs
sustainable seafood
specialty bacon
house-cured meats/charcuterie
house-cured meats/charcuterie
sustainable seafood
FARM/ESTATE BRANDED
FRUIT/VEGETABLE CHILDREN'S SIDE ITEMS
FRUIT/VEGETABLE CHILDREN'S SIDE ITEMS
nose-to-tail/root-to-stalk cooking
whole grain items in kids' meals
hybrid desserts
hybrid desserts hot
WHAT’S
2014
Culinary Forecast
ff
WHICHCURRENTCULINARYTRENDWILLBETHEHOTTESTMENUTREND10YEARSFROMNOW?
Environmentalsustainability 38%
Localsourcing 22%
Health/nutrition 18%(e.g.low-fat,reducedsodium,wholegrain)
Children’snutrition 10%
Gluten-freecuisine 8%
Other 4%
how do onlIne revIews bY consumers on sITes lIke Yelp and TrIpadvIsor aFFecT resTauranTs?
Negativereviewsaredamagingtocustomertrafficand 52%sales
Positivereviewsmainlyattractfirst-timevisitors 48%
Onlinereviewsaremoreimportantthatnewspaper/ 37%magazinereviews
Consumersdon’ttrustonlinereviews 11%
Don’tknow 10%
Onlinereviewsonlymattertoyoungerconsumers 9%
Onlinereviewsdon’thavemuchofanimpact 6%
was Your FIrsT resTauranT/FoodservIce job an enTrY-level job?
Yes 92%
No 8%
meThodologY
TheNationalRestaurantAssociationconductedanonlinesurvey
of1,283membersoftheAmericanCulinaryFederationinOcto-
ber-November2013.Thechefsweregivenalistof258itemsand
wereaskedtorateeachitemasa“hottrend,”“yesterday’snews”
or“perennialfavorite”onrestaurantmenusin2013.
Note: Figures may not add to 100% due to rounding.