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2014 Culinary Forecast: Top 20 Trends from Natl Rest Assoc

  1. 2014 Culinary Forecast: Top 20 Trends Source: NRA 2014 Culinary Forecast
  2. 1. Locally sourced meats and seafood
  3. 2. Locally grown produce
  4. 3. Environmental sustainability
  5. 4. Healthful kids’ meals
  6. 5. Gluten-free cuisine
  7. 6. Hyper-local sourcing (ex. Restaurant gardens)
  8. 7. Children’s nutrition
  9. 8. Non-wheat noodles/pasta (ex. Quinoa, rice, buckwheat)
  10. 9. Sustainable seafood
  11. 10. Farm/estate branded items
  12. 11. Nose-to-tail/Root-to-Stalk cooking (reduce food waste by using whole animal/plant)
  13. 12.Whole grain items in kids’ meals
  14. 13. Health/Nutrition
  15. 14. New cuts of meat (Denver steak, pork flat iron, tri-tip)
  16. 15. Ancient grains (kamut, spelt, amaranth)
  17. 16. Ethnic-inspired breakfast items (Asianflavored syrups, Chorizo scrambled eggs, coconut milk pancakes)
  18. 17. Grazing (small-plate sharing, snacking)
  19. 18. Non-traditional fish (ex. Branzino, Arctic char, Barramundi)
  20. 19. Fruit/vegetable children’s side items
  21. 20. Half-portions/smaller portions for a smaller price
  22. Resources • For more information on culinary trends for 2014 and beyond, visit www.restaurant.org • Download a complete guide to 2014 forecasts – click here or visit http://www.restaurant.org/Downloads/PDFs/ News-Research/WhatsHot/What-s-Hot2014.pdf
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