12th April 2013
Spring 2010 - Trendwatching USA
Ahead of the National Restaurant Show in Chicago in May, the National Restaurant Association has released its annual survey on the hottest trends in the US for 2010.
The gap between British and US chefs’ thinking on future trends is narrowing as those forecast to be the hot tips for this year in the States are very similar to what is already forecast to be the norm at home.
Local sourcing of ingredients, sustainability and nutrition will be the hottest trends on restaurant menus in 2010,
according to the National Restaurant Association’s (NRA) annual survey of more than 1,800 professional chefs – members of the American Culinary Federation (ACF).
It reveals that locally grown produce, locally sourced meat and seafood, sustainability, mini desserts and local wine and beer top the list of nearly 215 culinary items in the “What’s Hot in 2010” survey. Among the top 10 trends are also nutritious kids’ meals, half portions, farm branded ingredients, gluten free/food allergy conscious meals and sustainable seafood.
“No one has a better view of restaurant menu trends than the chefs of the nation’s nearly one million restaurants, and that is why we survey these culinary professionals on what hot new trends we’ll see in the coming year,” said NRA president and CEO Dawn Sweeney.
“The top trends this year – local sourcing, sustainability and nutrition – reflect wider societal trends and consumers’ growing interest in these issues. Many restaurants are sourcing some of their ingredients locally, and you often see chefs shopping at farmer’s markets to create a host of ‘better for you’ options that today’s diners want.”
The NRA surveyed ACF chefs in October 2009, asking them to rate 214 individual food/beverage items, preparation methods and culinary themes divided into categories as a “hot trend”, “yesterday’s news”, or “perennial favourite” on restaurant menus in 2010.
The leading culinary theme is sustainability. No matter what it applies to, the concept of environmentally friendly practices and local sourcing – farm to fork – appeals to restaurant operators and consumers for several reasons, including freshness, minimal transportation, and supporting local communities and businesses.
Nutrition ranks high on the list at number 15. Healthy options for kids, produce, super fruit, bite size and half portions, plus food allergy conscious and gluten free meals all rank in the top 20, illustrating that consumers’ interest in health and nutrition continues to grow and restaurants are responding.
Other menu trends in the top 20 include farm/estate branded ingredients, regional ethnic cuisine, non traditional fish including barramundi and Arctic char, and newly fabricated cuts of meat including Denver steak and pork flat iron.
Simplicity as a culinary theme and smaller portions for a smaller price are also menu trends for 2010, reflecting the shift in consumer preferences toward value and comfort during the economic downturn.
When it comes to drinks, local wine and beer is the fifth hottest trend in the survey. Other alcohol items in the top 20 include culinary/savoury cocktails and artisan liquor.
The ACF chefs also rated environmentally friendly equipment as the top kitchen equipment trend, and the hottest restaurant concept in 2010 as restaurants with gardens.
• The National Restaurant Association is the leading business association for the US restaurant industry, which comprises 945,000 restaurant and foodservice outlets and a workforce of 13 million employees. The NRA Show takes place from May 22-25 and the International Wine, Spirits & Beer event takes place from May 23-24 in Chicago. For further information, visit www.restaurant.org/show
Local sourcing of ingredients, sustainability and nutrition will be the hottest trends on restaurant menus in 2010,
according to the National Restaurant Association’s (NRA) annual survey of more than 1,800 professional chefs – members of the American Culinary Federation (ACF).
It reveals that locally grown produce, locally sourced meat and seafood, sustainability, mini desserts and local wine and beer top the list of nearly 215 culinary items in the “What’s Hot in 2010” survey. Among the top 10 trends are also nutritious kids’ meals, half portions, farm branded ingredients, gluten free/food allergy conscious meals and sustainable seafood.
“No one has a better view of restaurant menu trends than the chefs of the nation’s nearly one million restaurants, and that is why we survey these culinary professionals on what hot new trends we’ll see in the coming year,” said NRA president and CEO Dawn Sweeney.
“The top trends this year – local sourcing, sustainability and nutrition – reflect wider societal trends and consumers’ growing interest in these issues. Many restaurants are sourcing some of their ingredients locally, and you often see chefs shopping at farmer’s markets to create a host of ‘better for you’ options that today’s diners want.”
The NRA surveyed ACF chefs in October 2009, asking them to rate 214 individual food/beverage items, preparation methods and culinary themes divided into categories as a “hot trend”, “yesterday’s news”, or “perennial favourite” on restaurant menus in 2010.
The leading culinary theme is sustainability. No matter what it applies to, the concept of environmentally friendly practices and local sourcing – farm to fork – appeals to restaurant operators and consumers for several reasons, including freshness, minimal transportation, and supporting local communities and businesses.
Nutrition ranks high on the list at number 15. Healthy options for kids, produce, super fruit, bite size and half portions, plus food allergy conscious and gluten free meals all rank in the top 20, illustrating that consumers’ interest in health and nutrition continues to grow and restaurants are responding.
Other menu trends in the top 20 include farm/estate branded ingredients, regional ethnic cuisine, non traditional fish including barramundi and Arctic char, and newly fabricated cuts of meat including Denver steak and pork flat iron.
Simplicity as a culinary theme and smaller portions for a smaller price are also menu trends for 2010, reflecting the shift in consumer preferences toward value and comfort during the economic downturn.
When it comes to drinks, local wine and beer is the fifth hottest trend in the survey. Other alcohol items in the top 20 include culinary/savoury cocktails and artisan liquor.
The ACF chefs also rated environmentally friendly equipment as the top kitchen equipment trend, and the hottest restaurant concept in 2010 as restaurants with gardens.
• The National Restaurant Association is the leading business association for the US restaurant industry, which comprises 945,000 restaurant and foodservice outlets and a workforce of 13 million employees. The NRA Show takes place from May 22-25 and the International Wine, Spirits & Beer event takes place from May 23-24 in Chicago. For further information, visit www.restaurant.org/show