Food businesses are superhot! What’s in store for 2014? The National Restaurant Association (NRA) each year prepares its What’s Hot culinary forecast of menu trends for the coming year. The NRA surveyed nearly 1,300 professional chefs, members of the American Culinary Federation (ACF), to find which food and beverage items will be hot trends on restaurant menus in 2014.
The top 10 food trends for 2014 are:
1. Locally sourced meats and seafood
2. Locally grown produce
3. Environmental sustainability
4. Healthful kids’ meals
5. Gluten-free cuisine
6. Hyper-local sourcing (e.g. restaurant gardens)
7. Children’s nutrition
8. Non-wheat noodles/pasta (e.g. quinoa, rice, buckwheat)
9. Sustainable seafood
10. Farm/estate branded items
“Today’s consumers are more interested than ever in what they eat and where their food comes from, and that is reflected in our menu trends research,” says Hudson Riehle, senior vice president of the National Restaurant Association’s research and knowledge group. “True trends, as opposed to temporary fads, show the evolution of the wider shifts of our modern society over time and focus on the provenance of various food and beverage items, unique aspects of how they are prepared and presented, as well as the dietary profiles of those meals.”
“The American Culinary Federation chefs who took part in the survey understand that sourcing locally and environmental sustainability tie in with ongoing efforts to provide more-healthful foods for everyone, especially children,” says Thomas Macrina, CEC, CCA, HGT, AAC, ACF national president. “Chefs recognize that nutrition is a vital component of the foodservice industry and constantly revise and update recipes to reflect the concerns and desires of a diverse group of consumers who are looking for good food choices to best meet their nutrition and other needs.”
The What’s Hot in 2014 survey also found that the top five alcohol and cocktail trends will be micro-distilled/artisan spirits, locally produced beer/wine/spirits, onsite barrel-aged drinks, culinary cocktails (e.g. savory, fresh ingredients), and regional signature cocktails.