Chefs Predict "What's Hot" for Menu Trends in 2017

National Restaurant Association Surveys American Culinary Federation Chefs

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Dec 08, 2016, 09:15 ET

WASHINGTON, Dec. 8, 2016 /PRNewswire/ -- Each year, the National Restaurant Association surveys nearly 1,300 professional chefs – members of the American Culinary Federation (ACF) – to explore 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 themes will be the new items on restaurant menus that everyone is talking about in 2017.

Experience the interactive Multimedia News Release here: https://www.multivu.com/players/English/7077456-nra-whats-hot-culinary-forecast-2017

The National Restaurant Association surveyed 1,300 professional chefs – members of the American Culinary Federation – on what menu trends they think will be hot in 2017.

Pictured: Shoulder tender. Photo credit: National Restaurant Association

Pictured: Dumplings, an example of street food-inspired dishes and authentic ethnic cuisine. Photo credit: National Restaurant Association

Pictured: Ham, an example of house-made charcuterie. Photo credit: National Restaurant Association

Pictured: Whole wheat pasta with tomato sauce. Photo credit: National Restaurant Association

Pictured: Assorted spices. Photo credit: National Restaurant Association

According to the survey, menu trends that will be heating up in 2017 include poke, house-made charcuterie, street food, food halls and ramen. Trends that are cooling down include quinoa, black rice, and vegetarian and vegan cuisines.

TOP 20 FOOD TRENDS

New cuts of meat (e.g. shoulder tender, oyster steak, Vegas Strip Steak, Merlot cut)
Street food-inspired dishes (e.g. tempura, kabobs, dumplings, pupusas)
Healthful kids' meals
House-made charcuterie
Sustainable seafood
Ethnic-inspired breakfast items (e.g., chorizo scrambled eggs, coconut milk pancakes)
House-made condiments
Authentic ethnic cuisine
Heirloom fruit and vegetables
African flavors
Ethnic spices (e.g. harissa, curry, peri peri, ras el hanout, shichimi)
House-made sausage
House-made pickles
Ancient grains (e.g. kamut, spelt, amaranth, lupin)
House-made/artisan ice cream
Whole grain items in kids' meals
Protein-rich grains/seeds (e.g., hemp, chia, quinoa, flax)
Artisan cheeses
Savory desserts
Gourmet items in kids' meals

TOP 10 CONCEPT TRENDS

Hyper-local sourcing (e.g. restaurant gardens, onsite beer brewing, house-made items)
Chef-driven fast-casual concepts
Natural ingredients/clean menus
Environmental sustainability
Locally sourced produce
Locally sourced meat and seafood
Food waste reduction
Meal kits (e.g. pre-measured/prepped raw ingredients for home preparation)
Simplicity/back to basics
Nutrition

"Menu trends today are beginning to shift from ingredient-based items to concept-based ideas, mirroring how consumers tend to adapt their activities to their overall lifestyle philosophies, such as environmental sustainability and nutrition," said Hudson Riehle, Senior Vice President of Research for the National Restaurant Association. "Also among the top trends for 2017, we're seeing several examples of house-made food items and various global flavors, indicating that chefs and restaurateurs are further experimenting with from-scratch preparation and a broad base of flavors."

"Chefs are on an endless quest to redefine how consumers eat," commented ACF National President Thomas Macrina, CEC, CCA, AAC. "By masterfully transforming the ordinary into the extraordinary, culinary professionals are at the forefront of changing the culinary landscape."

The National Restaurant Association surveyed 1,298 American Culinary Federation members in October 2016, asking them to rate 169 items as a "hot trend," "yesterday's news," or "perennial favorite" on menus in 2017.

For complete survey results, additional trends to watch, video and downloadable graphics, visit www.restaurant.org/foodtrends.

ABOUT THE NATIONAL RESTAURANT ASSOCIATION
Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises more than one million restaurant and foodservice outlets and a workforce of 14.4 million employees. We represent the industry in Washington, D.C., and advocate on its behalf. We operate the industry's largest trade show (NRA Show May 20-23 2017, in Chicago); leading food safety training and certification program (ServSafe); unique career-building high school program (the NRAEF's ProStart). For more information, visit Restaurant.org and find us on, Facebook, Twitter and Instagram.

ABOUT THE AMERICAN CULINARY FEDERATION
The American Culinary Federation, Inc. (ACF), established in 1929, is the standard of excellence for chefs in North America. With more than 17,500 members spanning more than 150 chapters nationwide, ACF is the leading culinary association offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States, with the Certified Executive Chef®, Certified Sous Chef®, Certified Executive Pastry Chef® and Certified Culinary Educator® designations accredited by the National Commission for Certifying Agencies. The American Culinary Federation Education Foundation is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to Chef & Child, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org. Find ACF on Facebook and on Twitter.

SOURCE National Restaurant Association