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Winter 2017
•
PENNSYLVANIA
RESTAURANT & LODGING
matters
•
13
RESTAURANT CONCEPTS
1
Chef-driven fast-casual concepts
2
Food waste reduction
3
Meal kits
4
Pop-up/temporary restaurants
5
Food trucks
BREAKFAST/ BRUNCH
1
Ethnic-inspired breakfast items
2
Avocado toast
3
Traditional ethnic breakfast items
4
Overnight oats
5
Breakfast hash
ALCOHOLIC BEVERAGES
1
Craft/artisan spirits
2
Onsite barrel-aged
drinks
3
Locally produced
wine / spirits / beer
4
Regional signature
cocktails
5
Culinary cocktails
SWEETS
1
House-made/artisan ice cream
2
Savory desserts
3
Donuts with non-traditional filling
4
Smoked dessert ingredients
5
Bite-size/mini-desserts
As Annika Stensson, director of research
communications for the National Restaurant Association,
described to Kim Severson of the New York Times, “True
food trends move at a glacial pace. But that’s the idea—a
fleeting fad is too frivolous to build a business on.”
The NRA’s annual culinary forecast, “What’s Hot” list, is
based on a survey of nearly 1,300 professional chefs—
members of the American Culinary Federation (ACF)—
and explores food and beverage trends at restaurants in
the coming year.
According to the survey, menu trends that will be heating
up in 2017 include the Hawaiian poke bowl (pronounced
POH-keh, a cubed raw fish appetizer seasoned anyway
you like and served over rice), house-made charcuterie,
street food, food halls, African flavors, and ramen. Trends
that are cooling down include quinoa, black rice, and
vegetarian and vegan cuisines. You can download the
complete survey at
www.restaurant.org/foodtrends.Other food trends that have popped up on multiple
lists include cauliflower as the new “This is everywhere
vegetable so move over kale,” house-made condiments,
delivery services/apps, serving food waste on menus,
and vegetable-centric (minus-the-kale) main courses.
According to Lynn Dornblaser, the director of innovation
and insight for global market research firm Mintel, one
of the most important developments to emerge is “the
idea that healthful food and drinks are not luxuries
and retailers and restaurants will start catering to
lower-income consumers who want high-quality food
that is as nutritious as it is delicious.”
FOOD
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7
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WHAT’S HOT!
You can download the complete survey
of nearly 1,300 professional chefs at
www.restaurant.org/foodtrends.