Chefs, Farms and Families Driving Development

The top three established and growing restaurant concepts in the U.S. are chef-driven fast-casual, farm-to-table and family-friendly, at least according to the members of Les Dames d’Escoffier International, a worldwide philanthropic organization of women leaders in the fields of food, fine beverage and hospitality. Their latest 2018 Trend Report surveyed members to uncover key trends this year and beyond.

Les Dames d’Escoffier also identified three emerging restaurant concept trends: dog-friendly dining, upcycling (from food waste to design) and hyper-local sourcing.

The top three regions with the greatest influence on the American food scene in the coming year are the Mediterranean, the Middle East and Latin America, according to the survey.

The membership also identified the top five international concepts and flavors that are expected to gain prominence in the coming year: Puebla hot pot, a spice-rich broth-based dish featuring chicken or pork, corn, and avocado crema from Latin America; manouri, a Mediterranean semisoft white cheese made from either goat’s or sheep’s milk; millet, an ancient grain from India; mishkaki, a Tanzanian specialty featuring marinated meat skewers with green papaya, curry and garlic; and jianbing, a savory street-food-style breakfast crepe from China.

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