The National Restaurant Association’s “What’s Hot in 2012” survey of nearly 1,800 professional chefs – members of the American Culinary Federation (ACF) – reveals that children’s nutrition and local sourcing will be the hottest trends on restaurant menus this coming year. The chefs also identified smartphone apps and tablet computers as the top technology trends. In addition, six out of 10 chefs said they would consider a food truck as an entrepreneurial business venture.
“The top menu trends we’re seeing in our What’s Hot in 2012 survey reflect the macro-trends we have seen grow over the last several years,” said Joy Dubost, Ph.D, R.D., director of Nutrition & Healthy Living for the National Restaurant Association. “Nutrition, especially when it comes to children, is becoming a major focus for the nation’s nearly one million restaurants, in tune with consumers’ increasing interest in healthful eating.”
Dubost added that local sourcing of everything—from meat and fish, to produce, to alcoholic beverages—will be another big trend in 2012.
“Local farms and food producers have become an important source of ingredients for chefs and restaurateurs wishing to support the members of their business community and highlight seasonal ingredients on menus,” he explained.
Here’s the list in its entirety:
1. Locally sourced meats and seafood
2. Locally grown produce
3. Healthful kids' meals
4. Hyper-local items
5. Sustainability as a culinary theme
6. Children's nutrition as a culinary theme
7. Gluten-free/food allergy-conscious items
8. Locally produced wine and beer
9. Sustainable seafood
10. Whole grain items in kids' meals
11. Newly fabricated cuts of meat
12. Farm/estate-branded items
13. Food trucks/street food
14. Artisan spirits
15. House-made/artisan ice cream
16. Health/nutrition as a culinary theme
17. Non-traditional fish
18. Fruit/vegetable kids' side items
19. Children's mini-meals (i.e. smaller versions of adult menu items)
20. Culinary cocktails
