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PENNSYLVANIA
RESTAURANT & LODGING
matters
•
Winter 2017
Trends Heating Up
Poke
House-made charcuterie
Street food-inspired dishes
Food halls
Ramen
Breakfast burritos/tacos
House-made condiments
Lumberjack breakfast/fry-up
Trends Cooling Down
Quinoa
Sodium-conscious
cuisine
Black/forbidden rice
Vegetarian cuisine
Vegan cuisine
Locally sourced meat
and seafood
Ethnic condiments
Ethnic cheeses
Tapas/mezze/
dim sum
Food trucks
Non-wheat noodles/
pasta
Grass-fed beef
House-made/artisan
ice cream
Food-beer pairings
Organic produce
Inexpensive/
underused meats
Prepaid tickets
Gelato
2017 CULINARY FORECAST