Recently, the National Restaurant Association released its annual survey of 700 professional chefs – members of the American Culinary Federation – to predict food and beverage trends at restaurants in the coming year. The annual “What’s Hot” list gives a peak into which food, beverages and culinary concepts will be the new items on restaurant menus that everyone is talking about in 2018.
According to the survey, menu trends that will be heating up in 2018 include doughnuts with non-traditional filling, ethnic-inspired kids’ dishes, farm/estate-branded items, and heritage-breed meats. Trends that are cooling down include artisan cheeses, heirloom fruits and vegetables, and house-made charcuterie.
“Local, vegetable-forward, and ethnic-inspired menu items will reign supreme on menus in the upcoming year. Guests are implementing these trends in their own lifestyles and want to see them reflected in the food they eat at restaurants. In response, chefs are creating more items in-house and turning to global flavors to infuse their menus,” noted Hudson Riehle, NRA senior vice president of research.
The full report, an accompanying video, and additional resources are available on the NRA website: