Whats Hot

2013 Chef Survey

WhaTs

Hot 2013 Chef survey

the national restaurant Association surveyed professional chefs, members of the American culinary Federation, on which food, cuisines and culinary themes will be hot trends on restaurant menus in 2013. the Whats Hot in 2013 survey was conducted in the fall of 2012 among more than 1,800 chefs. see p. 12 for more information about the methodology.

Top trends by category

Appetizers
1. 2. 3. House-cured meats/ charcuterie Vegetarian appetizers ethnic/street food-inspired appetizers (e.g. tempura, taquitos, kabobs, hummus) Amuse-bouche/ bite-size hors doeuvre Flatbread appetizers 5. Half-portions/ smaller portions for a smaller price 4.

dessert
1. 2. 3. 4. 5. House-made/ artisan ice cream Bite-size/minidesserts savory desserts deconstructed classic desserts dessert flights/ combos 5.

oven-baked items in kids meals (e.g. baked chicken fingers, oven-baked fries) childrens portions of adult menu items

Top 20 trends
1 . 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. locally sourced meats and seafood locally grown produce Healthful kids meals environmental sustainability childrens nutrition new cuts of meat (e.g. denver steak, pork flat iron, teres major) Hyper-local sourcing (e.g. restaurant gardens) Gluten-free cuisine sustainable seafood Whole grain items in kids meals Farm/estate branded items non-wheat noodles/pasta (e.g. quinoa, rice, buckwheat) non-traditional fish (e.g. branzino, Arctic char, barramundi) ethnic-inspired breakfast items (e.g. Asian-flavored syrups, chorizo scrambled eggs, coconut milk pancakes) Fruit/vegetable childrens side items Health/nutrition Half-portions/smaller portions for a smaller price House-made/artisan ice cream Black/forbidden rice

produce
1. 2. 3. locally grown produce organic produce superfruit (e.g. aa, goji berry, mangosteen) Heirloom apples exotic fruits (e.g. rambutan, dragon fruit, paw paw, guava)

4.

5.

sides/stArcHes
1. non-wheat noodles/ pasta (e.g. quinoa, rice, buckwheat) Black/forbidden rice Quinoa red rice pickled vegetables

BreAkFAst/BruncH
1. ethnic-inspired breakfast items (e.g. Asian-flavored syrups, chorizo scrambled eggs, coconut milk pancakes) traditional ethnic breakfast items (e.g. huevos rancheros, shakshuka, ashta, Japanese) Fresh fruit breakfast items prix fixe brunches chicken and waffles

4. 5.

2. 3. 4. 5.

etHnic cuisines And FlAVors

1. 2. 3. 4. 5. peruvian cuisine regional ethnic cuisine ethnic fusion cuisine korean cuisine southeast Asian cuisine (e.g. thai, Vietnamese, Malaysian)

2.

MAin disHes/ center oF tHe plAte

1. 2. locally sourced meats and seafood new cuts of meat (e.g. denver steak, pork flat iron, teres major) sustainable seafood non-traditional fish (e.g. branzino, Arctic char, barramundi)

3. 4. 5.

15. 16. 17. 18. 19.

kids MeAls
1. 2. 3. Healthful kids meals Whole grain items in kids meals Fruit/vegetable childrens side items Restaurant.org/FoodTrends 1 1

3. 4.

20. Food trucks

Whats Hot
2013 Chef Survey

WhaTs
Top trends by category
otHer Food iteMs/ inGredients
1. 2. 3. Farm/estate branded items Artisan cheeses ethnic cheeses (e.g. queso fresco, paneer, lebneh, halloumi) non-wheat flour (e.g. peanut, millet, barley, rice) Ancient grains (e.g. kamut, spelt, amaranth) 4. 5.
continued

Hot

culinArY tHeMes
1. 2. 3. environmental sustainability childrens nutrition Hyper-local sourcing (e.g. restaurant gardens) Gluten-free cuisine Health/nutrition

all 198 Items Ranked by Hot Responses

Hot Yesterdays perennial trend news Favorite 1. 2. 3. 4. 5. 6. locally sourced meats and seafood locally grown produce Healthful kids meals environmental sustainability childrens nutrition new cuts of meat (e.g. denver steak, pork flat iron, teres major) Hyper-local sourcing (e.g. restaurant gardens) Gluten-free cuisine sustainable seafood Whole grain items in kids meals Farm/estate branded items non-wheat noodles/pasta (e.g. quinoa, rice, buckwheat) non-traditional fish (e.g. branzino, Arctic char, barramundi) ethnic-inspired breakfast items (e.g. Asian-flavored syrups, chorizo scrambled eggs, coconut milk pancakes) Fruit/vegetable childrens side items 82% 81% 78% 77% 77% 76% 8% 4% 8% 9% 7% 17% 10% 15% 15% 14% 17% 7%

4.

BeVerAGes
1. 2. House-made soft drinks/soda/pop Gourmet lemonade (e.g. house-made, freshly muddled) organic coffee specialty iced tea (e.g. thai-style, southern/sweet, flavored) coconut water

5.

7. 8. 9. 10. 11. 12. 13.

75% 74% 73% 71% 68% 67%

14% 14% 11% 15% 19% 21%

11% 13% 15% 14% 13% 11%

prepArAtion MetHods
1. 2. 3. 4. 5. Fermenting pickling sous vide liquid nitrogen chilling/freezing smoking

3. 4.

5.

67%

23%

10%

14.

67% 67%

20% 12%

13% 21%

15.

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WhaTs Hot continued

Hot Yesterdays perennial trend news Favorite 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. Health/nutrition Half-portions/smaller portions for a smaller price House-made/artisan ice cream Black/forbidden rice Food trucks Quinoa Artisan cheeses 67% 66% 66% 65% 65% 64% 64% 7% 17% 10% 28% 21% 26% 10% 18% 10% 27% 26% 17% 24% 7% 13% 10% 26% 19% 27% 11% 32. 33. 62% 62% 18% 21% 19% 17% 34. 35. 36. 37. 38. 39. 29. 30. 31. 28. non-wheat flour (e.g. peanut, millet, barley, rice) House-cured meats/charcuterie Grass-fed beef childrens portions of adult menu items Ancient grains (e.g. kamut, spelt, amaranth) specialty/gourmet sandwiches Bite-size/mini-desserts Artisan/specialty bacon cutting edge kitchen equipment/ technology Vegetarian appetizers Meatless/vegetarian items Hot Yesterdays perennial trend news Favorite 62% 61% 61% 61% 61% 60% 60% 60% 60% 59% 59% 24% 19% 26% 21% 28% 14% 21% 23% 22% 22% 18% 22% 29% 24% 16% 33% 23% 24% 34% 19% 13% 19% 13% 18% 11% 26% 19% 16% 18% 19% 23% 18% 12% 18% 26% 9% 19% 18% 9% 23%

ethnic cheeses (e.g. queso fresco, paneer, lebneh, halloumi) 63% simplicity/back to basics oven-baked items in kids meals (e.g. baked chicken fingers, oven-baked fries) organic produce 63% House-made soft drinks/soda/pop 62%

27.

street food-inspired main courses (e.g. tacos, satay, kabobs) 59% 59% 58% 58% 58% 58% 57% 57% 57% lower-sodium entrees low-fat/non-fat milk or 100% juice options on kids menus superfruit (e.g. aa, goji berry, mangosteen) tapas/meze/dim sum (e.g. small plates) deconstructed classic desserts Heirloom apples

40. savory desserts 41. 42. 43.

44. Greek yogurt 45. 46. 47. 48.

ethnic/street food-inspired appetizers (e.g. tempura, taquitos, kabobs, hummus) 56% red rice Vegan entrees ethnic-inspired childrens dishes Gourmet childrens dishes peruvian cuisine regional ethnic cuisine 56% 56% 56% 56% 56% 56%

21% 32% 27% 33% 36% 32% 18%

23% 12% 17% 12% 9% 12% 26%

49. 50. 51. 52. 53. 54.

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WhaTs Hot
continued Hot Yesterdays perennial trend news Favorite 55. 56. 57. 58. specialty salt (e.g. flavored, smoked, regional) ethnic flour (e.g. fufu, teff, cassava/yuca) Vinegar/flavored vinegar/ house-made vinegars Gourmet lemonade (e.g. house-made, freshly muddled) cheeks (e.g. beef, pork) exotic fruits (e.g. rambutan, dragon fruit, paw paw, guava) ethnic fusion cuisine nose-to-tail cooking Free-range pork/poultry inexpensive/underused cuts of meat (e.g. brisket, shoulder, skirt steak) korean cuisine Food-alcohol pairings Alternative red meats (e.g. buffalo/bison, ostrich/emu) Black garlic Fermenting organic coffee specialty iced tea (e.g. thai-style, southern/sweet, flavored) pickling Foraging Game meats (e.g. venison, game birds, boar, rabbit) dessert flights/combos Heirloom tomatoes dark greens (e.g. kale, mustard greens, collards) Hybrid fruits/vegetables (e.g. plumcot, grapple, broccoflower) ethnic condiments (e.g. raita/raitha, chimichurri, sriracha, chutney, soy sauce) pop-up/temporary restaurants 56% 56% 56% 33% 35% 26% 11% 9% 18%

55% 55% 55% 55% 55% 55% 54%

24% 35% 30% 33% 32% 27% 26%

21% 10% 15% 82. 12% 14% 18% 21% 86. 83. 84. 85. pickled vegetables Micro-vegetables/micro-greens coconut water specialty potatoes (e.g. purple, fingerling, Baby dutch Yellow) Flatbreads (e.g. naan, pappadum, lavash, pita, tortilla) sous vide dairy-free milk (e.g. soy, rice, almond) underutilized fish (e.g. mackerel, bluefish, redfish) Heirloom beans liquid nitrogen chilling/freezing umami Mocktails (e.g. non-alcoholic cocktails) Gourmet/specialty burgers

Photo credit: Greg Grossman

59. 61. 62. 63. 64. 65.

60. childrens entree salads

Hot Yesterdays perennial trend news Favorite 50% 50% 49% 49% 49% 49% 48% 48% 48% 48% 48% 48% 47% 47% 34% 31% 43% 24% 25% 36% 29% 35% 7% 30% 46% 36% 34% 26% 16% 19% 8% 27% 25% 15% 22% 17% 45% 22% 7% 16% 19% 27%

54% 54% 54% 53% 53% 53% 52% 52% 52% 52% 51% 51% 51% 51%

19% 31% 14% 37% 36% 32% 30% 23% 24% 33% 26% 32% 18% 17%

27% 16% 32%

87. 88. 89.

66. 67. 68. 69. 70. 71. 72. 73. 74. 75. 76. 77. 78. 79.

10% 11% 15% 18% 25% 24% 15% 22% 17% 31% 31% 97. 98. 99. 95. 96. 91. 92. 93. 94.

90. Fresh herbs

traditional ethnic breakfast items (e.g. huevos rancheros, shakshuka, ashta, Japanese) 47% southeast Asian cuisine (e.g. thai, Vietnamese, Malaysian) 47% salted caramel Agave 47% 47% 46% 45% 44% 44%

23% 21% 33% 35% 39% 48% 29% 29%

30% 32% 20% 19% 15% 7% 27% 27%

100. Agua fresca 51% 39% 10% 101. Molecular gastronomy 102. Amuse-bouche/bite-size hors doeuvre 51% 51% 20% 40% 30% 9% 103. Asian noodles (e.g. soba, udon)

80.

81.

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WhaTs Hot continued

Hot Yesterdays perennial trend news Favorite 104. low-calorie/low-fat entrees 105. desserts with bacon 106. childrens sushi 107. latin American/nuevo latino cuisine 108. Whole grain bread/rolls 109. smoking 110. Flatbread appetizers 111. lean cuts of meat (e.g. loin, round) 44% 44% 44% 44% 44% 44% 43% 43% 43% 43% 43% 43% 42% 29% 51% 47% 25% 20% 12% 40% 25% 43% 43% 12% 43% 21% 27% 6% 9% 31% 37% 45% 17% 32% 14% 14% 46% 15% 37% 117. Fresh beans/peas (e.g. fava, sweet, snow) Hot Yesterdays perennial trend news Favorite 42% 42% 42% 41% 40% 40% 40% 40% 22% 46% 31% 25% 42% 23% 20% 35% 27% 46% 48% 51% 46% 15% 44% 15% 16% 46% 32% 54% 45% 42% 34% 33% 48% 27% 30% 48% 36% 42% 34% 36% 12% 28% 34% 18% 37% 40% 25% 33% 13% 13% 10% 15% 46% 17% 47% 46% 17% 31% 9% 19% 22% 30% 31% 18% 38% 35% 16% 30% 26% 34%

118. nordic/scandinavian cuisine 119. infused/flavored oils 120. Asian mushrooms (e.g. shiitake, straw, enokitake, maitake) 121. pho 122. Hot peppers (e.g. habanero, chipotle, jalapeo) 123. Mediterranean cuisine 124. Middle eastern cuisine

112. Flower syrup/essence 113. Vegetable chips 114. Braising 115. chef-/restaurant-branded retail products 116. root vegetables (e.g. parsnip, turnip, rutabaga)

125. specialty oils (e.g. truffle, sesame, grapeseed, hazelnut) 40% 126. non-traditional eggs (e.g. duck, quail, emu) 127. Bibimbap 128. Fish collars 129. Goat 130. Fresh fruit breakfast items 131. oil-poaching 132. Avocados 133. dark chocolate 134. Warm appetizer salads 135. pomegranates 137. passion fruit 138. Halal items 139. coconut milk 140. sushi/sushi-style items 141. Meat alternatives (e.g. tofu, tempeh, seitan) 142. Gelato/sorbet 143. Fennel 144. leaves (e.g. banana, taro, kaffir lime) 145. prix fixe menus 146. sweet potato fries 147. dark meat chicken/turkey 40% 39% 39% 39% 39% 39% 38% 38% 37% 37% 36% 36% 36% 35% 35% 35% 35% 35% 34% 33% 33%

136. Bacon-flavored/covered chocolate 37%

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WhaTs Hot
continued Hot Yesterdays perennial trend news Favorite 148. legumes 149. Green tea 150. Flavored/enhanced water 151. lentils 152. entree salads 153. Granita 154. duck fat 155. Grilling 156. Foam/froth/air 157. snacking 158. steamed/grilled/roasted vegetables 159. prix fixe brunches 160. Beets 161. curries 162. cheese plates 163. chicken and waffles 164. olives 165. soul food/southern cuisine 166. Artichokes 167. radish/daikon 168. Brussels sprouts 169. tap water/filtered water 170. ceviche/seviche 171. Brown/wild rice 172. comfort foods (e.g. chicken pot pie, meatloaf, roasted chicken) 33% 32% 32% 32% 32% 32% 32% 32% 32% 32% 31% 31% 31% 31% 29% 29% 29% 29% 28% 28% 28% 27% 27% 27% 23% 37% 54% 36% 25% 45% 45% 13% 62% 30% 21% 38% 29% 30% 27% 42% 22% 26% 28% 39% 30% 35% 45% 36% 43% 30% 14% 33% 43% 23% 23% 55% 6% 38% 48% 30% 40% 39% 44% 29% 49% 45% 44% 33% 41% 39% 28% 37% 173. compound/flavored butter 174. Fruit desserts (e.g. cobbler, crisp, tart, pie) 175. smoothies 176. Fun-shaped childrens items 177. polenta 178. Barbecue/barbeque 179. oats/oatmeal 180. Flavored popcorn 181. Milkshakes/malts 182. ramen 183. Mini-burgers/sliders 184. egg dishes 185. Mexican cuisine 186. dips/spreads 27% 18% 55% 187. Grits 188. Macaroni and cheese/ macncheese 189. Bottled water 190. cauliflower 191. italian cuisine 192. French toast 193. Meatballs 194. Breakfast burritos 195. chicken wings 196. Hamburgers/cheeseburgers 197. Bruschetta 198. Gazpacho 27% 26% 24% 24% 23% 23% 23% 22% 21% 21% 21% 21% 21% 20% 19% 19% 17% 17% 17% 16% 15% 15% 14% 14% 12% 12% 38% 19% 32% 56% 41% 20% 28% 53% 25% 62% 56% 20% 26% 35% 37% 31% 45% 35% 21% 26% 42% 49% 35% 26% 47% 57% 35% 56% 44% 21% 36% 56% 49% 25% 54% 17% 23% 59% 53% 44% 44% 51% 38% 48% 62% 58% 43% 35% 51% 60% 41% 31% Hot Yesterdays perennial trend news Favorite

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Whats Hot
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Hot Yesterdays perennial trend news Favorite 5. 6. 7. 8. 9. 10. 11. 12. 13. pickled vegetables Asian noodles (e.g. soba, udon) sweet potato fries lentils steamed/grilled/roasted vegetables Brown/wild rice polenta Grits Macaroni and cheese/ macncheese 50% 44% 33% 32% 31% 27% 23% 19% 19% 34% 29% 42% 36% 21% 36% 41% 37% 31% 16% 27% 26% 33% 48% 37% 36% 44% 51%

WhaTs

Hot

MAin disHes/center oF tHe plAte

1. locally sourced meats and seafood new cuts of meat (e.g. denver steak, pork flat iron, teres major) sustainable seafood 82% 76% 73% 8% 17% 11% 23% 17% 26% 14% 18% 22% 24% 24% 27% 35% 26% 10% 7% 15% 10% 17% 13% 26% 23% 18% 18% 18% 17% 10% 21%

categories
Ranked by hot Responses
Hot Yesterdays perennial trend news Favorite

2. 3. 4. 5. 6. 7. 8. 9. 21% 29% 40% 46% 45% 35% 35% 47% 57% 23% 10. 44% 43% 37% 27% 20% 14% 12% 12% 27% 17% 17% 28% 44% 51% 41% 31% 16. 17. 67% 65% 64% 56% 21% 28% 26% 32% 11% 7% 10% 12% 18. 19. 12. 13. 14. 15. 11.

non-traditional fish (e.g. branzino, Arctic char, barramundi) 67% Half-portions/smaller portions for a smaller price Grass-fed beef specialty/gourmet sandwiches Meatless/vegetarian items 66% 61% 60% 59%

Appetizers
1. 2. 3. House-cured meats/charcuterie Vegetarian appetizers 61% 59% 19% 22% 19% 19%

ethnic/street food-inspired appetizers (e.g. tempura, taquitos, kabobs, hummus) 56% Amuse-bouche/bite-size hors doeuvre Flatbread appetizers Warm appetizer salads ceviche/seviche dips/spreads chicken wings Bruschetta Gazpacho

street food-inspired main courses (e.g. tacos, satay, kabobs) 59% lower-sodium entrees tapas/meze/dim sum (e.g. small plates) Vegan entrees cheeks (e.g. beef, pork) Free-range pork/poultry inexpensive/underused cuts of meat (e.g. brisket, shoulder, skirt steak) Alternative red meats (e.g. buffalo/bison, ostrich/emu) Game meats (e.g. venison, game birds, boar, rabbit) underutilized fish (e.g. mackerel, bluefish, redfish) Gourmet/specialty burgers 58% 57% 56% 55% 54%

4. 5. 6. 7. 8. 9. 10. 11.

54% 53% 51% 48% 47%

19% 37% 26% 35% 26%

27% 10% 22% 17% 27%

sides/stArcHes
1. 2. 3. 4. non-wheat noodles/pasta (e.g. quinoa, rice, buckwheat) Black/forbidden rice Quinoa red rice

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Whats Hot
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MaIn dIshes/CenTeR of The plaTe continued Hot Yesterdays perennial trend news Favorite 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. low-calorie/low-fat entrees lean cuts of meat (e.g. loin, round) pho Bibimbap Fish collars Goat sushi/sushi-style items Meat alternatives (e.g. tofu, tempeh, seitan) dark meat chicken/turkey entree salads comfort foods (e.g. chicken pot pie, meatloaf, roasted chicken) Barbecue/barbeque ramen Mini-burgers/sliders Meatballs Hamburgers/cheeseburgers 44% 43% 40% 39% 39% 39% 35% 35% 33% 32% 27% 23% 21% 21% 15% 14% 29% 25% 42% 48% 51% 46% 33% 48% 34% 25% 18% 20% 62% 56% 42% 26% 27% 32% 18% 13% 10% 15% 31% 18% 34% 43% 55% 56% 17% 23% 43% 60% 4. 5. 6. 7. 8. prix fixe brunches chicken and waffles egg dishes French toast Breakfast burritos Hot Yesterdays perennial trend news Favorite 31% 29% 21% 16% 15% 38% 42% 20% 26% 49% 30% 29% 59% 58% 35%

kids MeAls
1. Healthful kids meals Whole grain items in kids meals Fruit/vegetable childrens side items oven-baked items in kids meals (e.g. baked chicken fingers, oven-baked fries) childrens portions of adult menu items low-fat/non-fat milk or 100% juice options on kids menus ethnic-inspired childrens dishes Gourmet childrens dishes childrens entree salads childrens sushi Fun-shaped childrens items 78% 71% 67% 8% 15% 12% 15% 14% 21% 2. 3. 4.

desserts
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. House-made/artisan ice cream Bite-size/mini-desserts savory desserts deconstructed classic desserts dessert flights/combos desserts with bacon Gelato/sorbet Granita cheese plates Fruit desserts (e.g. cobbler, crisp, tart, pie) 66% 60% 59% 57% 51% 44% 35% 32% 29% 26% 10% 21% 29% 34% 32% 51% 27% 45% 27% 19% 24% 19% 12% 9% 17% 6% 38% 23% 44% 56%

62% 61% 58% 56% 56% 55% 44% 24%

18% 21% 16% 33% 36% 30% 47% 56%

19% 18% 26% 12% 9% 15% 9% 21%

5. 6. 7. 8. 9. 10. 11.

BreAkFAst/BruncH
1. ethnic-inspired breakfast items (e.g. Asian-flavored syrups, chorizo scrambled eggs, coconut milk pancakes)

produce
67% 20% 13% 1. 2. 23% 15% 30% 46% 3. locally grown produce organic produce superfruit (e.g. aa, goji berry, mangosteen) 81% 62% 58% 4% 21% 33% 15% 17% 9%

2.

traditional ethnic breakfast items (e.g. huevos rancheros, shakshuka, ashta, Japanese) 47% Fresh fruit breakfast items 39%

3.

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Whats Hot
2013 Chef Survey

pRoduCe continued Hot Yesterdays perennial trend news Favorite 4. 5. 6. 7. 8. Heirloom apples exotic fruits (e.g. rambutan, dragon fruit, paw paw, guava) Heirloom tomatoes dark greens (e.g. kale, mustard greens, collards) Hybrid fruits/vegetables (e.g. plumcot, grapple, broccoflower) Micro-vegetables/micro-greens specialty potatoes (e.g. purple, fingerling, Baby dutch Yellow) Fresh herbs Heirloom beans root vegetables (e.g. parsnip, turnip, rutabaga) Fresh beans/peas (e.g. fava, sweet, snow) Asian mushrooms (e.g. shiitake, straw, enokitake, maitake) Hot peppers (e.g. habanero, chipotle, jalapeo) Avocados pomegranates passion fruit Fennel 57% 55% 51% 51% 19% 33% 18% 17% 23% 12% 31% 31%

51% 50% 49% 48% 48% 42% 42% 41% 40% 38% 37% 36% 35%

39% 31% 24% 7% 30% 21% 22% 25% 23% 15% 32% 45% 30%

10% 19% 27% 45% 22% 37% 36% 34% 37% 47% 31% 19% 35% 21. 22. 23. 24. 25. 26. 27. legumes Beets olives Artichokes radish/daikon Brussels sprouts cauliflower Hot Yesterdays perennial trend news Favorite 33% 31% 29% 28% 28% 28% 17% 23% 29% 22% 28% 39% 30% 35% 43% 40% 49% 44% 33% 41% 48%

9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20.

etHnic cuisines
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. peruvian cuisine regional ethnic cuisine ethnic fusion cuisine korean cuisine southeast Asian cuisine (e.g. thai, Vietnamese, Malaysian) latin American/nuevo latino cuisine nordic/scandinavian cuisine Mediterranean cuisine Middle eastern cuisine soul food/southern cuisine Mexican cuisine italian cuisine 56% 56% 55% 54% 47% 44% 42% 40% 40% 29% 21% 17% 32% 18% 32% 31% 21% 25% 46% 20% 35% 26% 26% 21% 12% 26% 14% 16% 32% 31% 12% 40% 25% 45% 53% 62%

inGredients/otHer Food iteMs

1. 2. 3. Farm/estate branded items Artisan cheeses 68% 64% 19% 10% 18% 13% 26% 19%

ethnic cheeses (e.g. queso fresco, paneer, lebneh, halloumi) 63%

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Whats Hot
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InGRedIenTs/oTheR food ITeMs continued Hot Yesterdays perennial trend news Favorite 4. 5. 6. 7. 8. 9. 10. 11. 12. non-wheat flour (e.g. peanut, millet, barley, rice) Ancient grains (e.g. kamut, spelt, amaranth) Artisan/specialty bacon Greek yogurt specialty salt (e.g. flavored, smoked, regional) ethnic flour (e.g. fufu, teff, cassava/yuca) Vinegar/flavored vinegar/ house-made vinegars Black garlic ethnic condiments (e.g. raita/ raitha, chimichurri, sriracha, chutney, soy sauce) Flatbreads (e.g. naan, pappadum, lavash, pita, tortilla) salted caramel Agave Whole grain bread/rolls Flower syrup/essence Vegetable chips infused/flavored oils 62% 61% 60% 58% 56% 56% 56% 53% 24% 28% 23% 23% 33% 35% 26% 36% 13% 11% 16% 19% 11% 9% 18% 11% Hot Yesterdays perennial trend news Favorite

prepArAtion MetHods
1. Fermenting pickling sous vide liquid nitrogen chilling/freezing smoking Braising oil-poaching Grilling Foam/froth/air 53% 52% 49% 48% 44% 43% 39% 32% 32% 32% 24% 36% 46% 12% 12% 44% 13% 62% 15% 24% 15% 7% 45% 46% 17% 55% 6% 2. 3. 4. 5. 6. 7. 8. 9.

51% 49% 47% 47% 44% 43% 43% 42%

20% 25% 33% 35% 20% 43% 43% 31% 27% 46% 16% 54% 42% 34% 48% 45% 30% 38% 28% 53%

30% 25% 20% 19% 37% 14% 14% 28% 33% 13% 46%

13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31.

specialty oils (e.g. truffle, sesame, grapeseed, hazelnut) 40% non-traditional eggs (e.g. duck, quail, emu) dark chocolate Bacon-flavored/covered chocolate Halal items coconut milk leaves (e.g. banana, taro, kaffir lime) duck fat curries compound/flavored butter oats/oatmeal Flavored popcorn 40% 38% 37% 36% 36% 35% 32% 31% 27% 23% 22%

culinArY tHeMes
1. 2. 3. 4. environmental sustainability childrens nutrition Hyper-local sourcing (e.g. restaurant gardens) Gluten-free cuisine Health/nutrition Food trucks simplicity/back to basics cutting edge kitchen equipment/ technology nose-to-tail cooking Food-alcohol pairings Foraging pop-up/temporary restaurants 77% 77% 75% 74% 67% 65% 63% 60% 55% 54% 52% 51% 9% 7% 14% 14% 7% 21% 10% 22% 27% 14% 33% 40% 14% 17% 11% 13% 26% 13% 27% 18% 18% 32% 15% 9%

9% 22% 30% 16% 23% 39% 35% 49% 25%

5. 6. 7. 8. 9. 10. 11. 12.

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Whats Hot
2013 Chef Survey

CulInaRy TheMes continued Hot Yesterdays perennial trend news Favorite 13. 14. 15. 16. 17. umami Molecular gastronomy chef-/restaurant-branded retail products prix fixe menus snacking 48% 45% 43% 34% 32% 36% 48% 43% 36% 30% 16% 7% 15% 30% 38%

BeVerAGes
1. 2. House-made soft drinks/soda/ pop Gourmet lemonade (e.g. house-made, freshly muddled) organic coffee specialty iced tea (e.g. thai-style, southern/sweet, flavored) coconut water dairy-free milk (e.g. soy, rice, almond) Mocktails (e.g. non-alcoholic cocktails) Agua fresca Green tea Flavored/enhanced water tap water/filtered water smoothies Milkshakes/malts Bottled water 62% 27% 11%

AdditionAl trends
WhaT Is The hoTTesT TeChnoloGy TRend In ResTauRanTs foR 2013?

55% 52% 52% 49% 48% 47% 46% 32% 32% 27% 24% 21% 17%

24% 30% 23% 43% 29% 34% 39% 37% 54% 35% 32% 25% 45%

21% 18% 25% 8% 22% 19% 15% 30% 14% 39% 44% 54% 38%

3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14.

tablet computers (e.g. ipad) for menus and wine lists smartphone apps for consumers (e.g. ordering, menus) Mobile/wireless/at-the-table payment options social media for marketing/loyalty programs smartphone apps for chefs/restaurateurs (e.g. recipes, measurement converters) Qr codes on menus, marketing, etc. other

27% 25% 19% 13% 11% 4% 1%

aRe you MakInG effoRTs To adjusT dIshes/ReCIpes To be MoRe healThful, foR exaMple, by usInG MoRe fRuIT and veGeTables oR ReduCInG sodIuM?

Yes, always i try, but not all recipes are easily adjusted no dont know

55% 37% 7% 2%

hoW do you besT handle The ChallenGe of elevaTed food pRICes?

changing/updating menus to include different dishes Adjusting plate composition (e.g. increasing amounts of lower priced items while reducing amounts of higher priced items)

32%

25% exploring new sourcing options and suppliers Managing costs in other operational areas raising menu prices other 24% 11% 4% 4%

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Whats Hot
2013 Chef Survey

Watch the Whats Hot in 2013 video on the national restaurant Associations website: restaurant.org/Foodtrends

Whats Hot
2013 Chef Survey

WhaTs

WhICh of The folloWInG sTaTeMenTs besT desCRIbes WheRe you see The dInInG publIC TRendInG In The yeaR ahead?

Hot in 2013

consumers will be more adventurous, dining out to seek new tastes and foods they cant make at home consumers will generally order their favorite food when dining out, but sometimes try trendy menu items consumers will be more traditional when dining out, only ordering food that they know dont know
Was youR fIRsT ResTauRanT/foodseRvICe job an enTRy-level job?

46% 44% 7% 4% Join the national restaurant Association on Facebook, twitter and Youtube for additional restaurant industry updates and information.
1. 2. 3. Locally sourced meats and seafood Locally grown produce Healthful kids meals Childrens nutrition 4. 5. 6. 7. Environmental sustainability

Top 20 trENDS

8.

9.

10. 11. 12.

Yes no
MeThodoloGy

89% 11%

f f

New cuts of meat (e.g. Denver steak, pork flat iron, teres major) Hyper-local sourcing (e.g. restaurant gardens) Gluten-free cuisine Sustainable seafood Whole grain items in kids meals Farm/estate branded items Non-wheat noodles/pasta (e.g. quinoa, rice, buckwheat)

Facebook.com/nationalrestaurantAssociation

13. 14.

Non-traditional fish (e.g. branzino, Arctic char, barramundi)

twitter.com/Werrestaurants

Ethnic-inspired breakfast items (e.g. Asian-flavored syrups, Chorizo scrambled eggs, coconut milk pancakes) Fruit/vegetable childrens side items Health/nutrition Half-portions/smaller portions for a smaller price House-made/artisan ice cream Black/forbidden rice

15. 16. 17. 18. 19.

the national restaurant Association conducted an online survey of 1,834 members of the American culinary Federation in october-november 2012. the chefs were given a list of 198 items and were asked to rate each item as a hot trend, yesterdays news or perennial favorite on restaurant menus in 2013.
Note: Figures may not add to 100% due to rounding.

Youtube.com/restaurantdotorg

20. Food trucks

abouT The naTIonal ResTauRanT assoCIaTIon:

Founded in 1919, the national restaurant Association is the leading business association for the restaurant industry, which comprises Restaurant.org/FoodTrends 13 970,000 restaurant and foodservice outlets and a workforce of nearly 13 million employees. We represent the industry in Washington, d.c., and advocate on its behalf. We operate the industrys largest trade show (nrA show May 18-21, 2013, in chicago); leading food safety training and certification program (servsafe); unique career-building high school program (the nrAeFs prostart, including the national prostart invitational April 19-21, 2013, in Baltimore, Md.); as well as the kids liveWell program promoting healthful kids menu options. For more information, visit restaurant.org.
abouT The aMeRICan CulInaRy fedeRaTIon

the American culinary Federation, inc., established in 1929, is the premier professional organization for culinarians in north America. With more than 20,000 members spanning more than 200 chapters nationwide, AcF is the culinary leader in 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 and certified sous chef designations the only culinary credentials accredited by the national commission for certifying Agencies. AcF is home to AcF culinary team usA, the official representative for the united states in major international culinary competitions, and to the chef & child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit http://www.acfchefs.org. Find AcF on Facebook at http://www. facebook.com/AcFchefs and on twitter @AcFchefs.
2012 national restaurant Association. All rights reserved. the national restaurant Association logo is a trademark of the national restaurant Association.

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