What’s Hot: Chef Predictions for Menu and Concept Trends in 2018

Hyper-local is the top concept trend, according to the National Restaurant Association’s annual What’s Hot 2018 Culinary Forecast.

The survey asks 700 professional chefs — members of the American Culinary Federation — to predict food and beverage trends at restaurants in the coming year.

“Local, vegetable-forward, and ethnic-inspired menu items will reign supreme in the 2018. Guests are implementing these trends in their own lifestyles and want to see them reflected on restaurant menus. In response, chefs are creating more items in-house and turning to global flavors,” said Hudson Riehle, senior vice president of research at the National Restaurant Association.

TOP 10 CONCEPT TRENDS

  1. Hyper-local
  2. Chef-driven fast-casual concepts
  3. Natural ingredients/clean menus
  4. Food waste reduction
  5. Vegetable-forward cuisine
  6. Environmental Sustainability
  7. Locally sourced meat and seafood
  8. Locally sourced produce
  9. Simplicity/back to basics
  10. Farm/estate branded items.

TOP 10 FOOD TRENDS

  1. New cuts of meat
  2. House-made condiments
  3. Street food-inspired dishes
  4. Ethnic-inspired breakfast items
  5. Sustainable seafood
  6. Healthful Kids’ meals
  7. Vegetable carb substitutes
  8. Uncommon herbs
  9. Authentic ethnic cuisince
  10. Ethnic spices

View the complete report.

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rdd Nov Dec 2017 cvr