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Whats Hot Food 2013

Whats Hot Food 2013

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Published by David Clark
Food Trnds 2013
Food Trnds 2013

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Published by: David Clark on Dec 07, 2012
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2013 Chef Survey
1
Restaurant.org/FoodTrends
What’s
Hot
Top
d
 
by ctegory
Appz
1.
House-cured meats/ charcuterie
2.
Vegetarianappetizers
3.
thnic/streetfood-inspiredappetizers (e.g.tempura, taquitos,abobs, hummus)
4.
Amuse-bouche/ bite-size horsd’oeuvre
5.
Flatbread appetizers
d/AH
1.
on-wheat noodles/ pasta (e.g. quinoa,rice, bucwheat)
2.
Blac/forbidden rice
3.
Quinoa
4.
ed rice
5.
icled vegetables
MA dH/  F HpA
1.
ocally sourcedmeats and seafood
2.
ew cuts of meat(e.g. enver stea,por at iron, teresmajor)
3.
ustainable seafood
4.
on-traditional sh(e.g. branzino, Arcticchar, barramundi)
5.
Half-portions/ smaller portions fora smaller price
d
1.
House-made/ artisan ice cream
2.
Bite-size/mini-desserts
3.
avory desserts
4.
econstructedclassic desserts
5.
essert ights/ combos
BAkFA/BH
1.
thnic-inspiredbreafast items(e.g. Asian-avoredsyrups, horizoscrambled eggs,coconut milpancaes)
2.
raditional ethnicbreafast items (e.g.huevos rancheros,shashua, ashta,Japanese)
3.
Fresh fruit breafastitems
4.
rix xe brunches
5.
hicen and wafes
kd’ MA
1.
Healthful ids’ meals
2.
Whole grain items inids’ meals
3.
Fruit/vegetablechildren’s side items
4.
ven-baed itemsin ids’ meals (e.g.baed chicenngers, oven-baedfries)
5.
hildren’s portionsof adult menu items
pd
1.
ocally grownproduce
2.
rganic produce
3.
uperfruit (e.g. açaí,goji berry, mango-steen)
4.
Heirloom apples
5.
xotic fruits (e.g.rambutan, dragonfruit, paw paw,guava)
H Ad FAV
1.
eruvian cuisine
2.
egional ethniccuisine
3.
thnic fusion cuisine
4.
korean cuisine
5.
outheast Asiancuisine (e.g. hai,Vietnamese,Malaysian)
1
.
ocally sourced meats and seafood
2.
ocally grown produce
3.
Healthful ids’ meals
4.
nvironmental sustainability
5.
hildren’s nutrition
6.
ew cuts of meat (e.g. enver stea, porat iron, teres major)
7.
Hyper-local sourcing (e.g. restaurantgardens)
8.
Gluten-free cuisine
9.
ustainable seafood
10.
Whole grain items in ids’ meals
11.
Farm/estate branded items
12.
on-wheat noodles/pasta (e.g. quinoa,rice, bucwheat)
13.
on-traditional sh (e.g. branzino, Arcticchar, barramundi)
14.
thnic-inspired breafast items (e.g.Asian-avored syrups, horizo scrambledeggs, coconut mil pancaes)
15.
Fruit/vegetable children’s side items
16.
Health/nutrition
17.
Half-portions/smaller portions for asmaller price
18.
House-made/artisan ice cream
19.
Blac/forbidden rice
20.
Food trucs
he ational estaurant Association surveyedprofessional chefs, members of the Americanulinary Federation, on which food, cuisinesand culinary themes will be hot trends onrestaurant menus in 2013. he “What’s Hot in2013” survey was conducted in the fall of 2012among more than 1,800 chefs. ee p. 12 formore information about the methodology.
Top 20
 
d
1
 
WaT’s
Hot
2013 Chef survey
 
2013 Chef Survey
2
Restaurant.org/FoodTrends
What’s
Hot
1.
ocally sourced meats 82% 8% 10%and seafood
2.
ocally grown produce 81% 4% 15%
3.
Healthful ids’ meals 78% 8% 15%
4.
nvironmental sustainability 77% 9% 14%
5.
hildren’s nutrition 77% 7% 17%
6.
ew cuts of meat 76% 17% 7%(e.g. enver stea, por at iron,teres major)
7.
Hyper-local sourcing 75% 14% 11%(e.g. restaurant gardens)
8.
Gluten-free cuisine 74% 14% 13%
9.
ustainable seafood 73% 11% 15%
10.
Whole grain items in ids’ meals 71% 15% 14%
11.
Farm/estate branded items 68% 19% 13%
12.
on-wheat noodles/pasta(e.g. quinoa, rice, bucwheat) 67% 21% 11%
13.
on-traditional sh(e.g. branzino, Arctic char,barramundi) 67% 23% 10%
14.
thnic-inspired breafast items(e.g. Asian-avored syrups,horizo scrambled eggs,coconut mil pancaes) 67% 20% 13%
15.
Fruit/vegetable children’sside items 67% 12% 21%
 
Hot
Yesterday’s perennial
trend
ews Favorite
 
all 198 Item Rke by
 “H”
Repoe
WaT’s
Hot
Top
d
 
by ct
egory
continued
H FdM/ Gd
1.
Farm/estatebranded items
2.
Artisan cheeses
3.
thnic cheeses(e.g. queso fresco,paneer, lebneh,halloumi)
4.
on-wheat our(e.g. peanut, millet,barley, rice)
5.
Ancient grains(e.g. amut, spelt,amaranth)
ppAAMHd
1.
Fermenting
2.
icling
3.
ous vide
4.
iquid nitrogenchilling/freezing
5.
moing
AY HM
1.
nvironmentalsustainability
2.
hildren’s nutrition
3.
Hyper-localsourcing (e.g.restaurant gardens)
4.
Gluten-free cuisine
5.
Health/nutrition
BVAG
1.
House-made softdrins/soda/pop
2.
Gourmet lemonade(e.g. house-made,freshly muddled)
3.
rganic coffee
4.
pecialty iced tea(e.g. hai-style,outhern/sweet,avored)
5.
oconut water
 
2013 Chef Survey
3
Restaurant.org/FoodTrends
What’s
Hot
16.
Health/nutrition 67% 7% 26%
17.
Half-portions/smaller portionsfor a smaller price 66% 17% 17%
18.
House-made/artisan ice cream 66% 10% 24%
19.
Blac/forbidden rice 65% 28% 7%
20.
Food trucs 65% 21% 13%
21.
Quinoa 64% 26% 10%
22.
Artisan cheeses 64% 10% 26%
23.
thnic cheeses (e.g. queso fresco,paneer, lebneh, halloumi) 63% 18% 19%
24.
implicity/bac to basics 63% 10% 27%
25.
House-made soft drins/soda/pop 62% 27% 11%
26.
ven-baed items in ids’ meals(e.g. baed chicen ngers,oven-baed fries) 62% 18% 19%
27.
rganic produce 62% 21% 17%
28.
on-wheat our (e.g. peanut,millet, barley, rice) 62% 24% 13%
29.
House-cured meats/charcuterie 61% 19% 19%
30.
Grass-fed beef 61% 26% 13%
31.
hildren’s portions of adultmenu items 61% 21% 18%
32.
Ancient grains (e.g. amut, spelt,amaranth) 61% 28% 11%
33.
pecialty/gourmet sandwiches 60% 14% 26%
34.
Bite-size/mini-desserts 60% 21% 19%
35.
Artisan/specialty bacon 60% 23% 16%
36.
utting edge itchen equipment/ technology 60% 22% 18%
37.
Vegetarian appetizers 59% 22% 19%
38.
Meatless/vegetarian items 59% 18% 23%
39.
treet food-inspired main courses(e.g. tacos, satay, abobs) 59% 22% 18%
40.
avory desserts 59% 29% 12%
41.
ower-sodium entrees 58% 24% 18%
42.
ow-fat/non-fat mil or 100% juice options on ids’ menus 58% 16% 26%
43.
uperfruit (e.g. açaí, goji berry,mangosteen) 58% 33% 9%
44.
Gree yogurt 58% 23% 19%
45.
apas/meze/dim sum(e.g. small plates) 57% 24% 18%
46.
econstructed classic desserts 57% 34% 9%
47.
Heirloom apples 57% 19% 23%
48.
thnic/street food-inspiredappetizers (e.g. tempura, taquitos,abobs, hummus) 56% 21% 23%
49.
ed rice 56% 32% 12%
50.
Vegan entrees 56% 27% 17%
51.
thnic-inspired children’s dishes 56% 33% 12%
52.
Gourmet children’s dishes 56% 36% 9%
53.
eruvian cuisine 56% 32% 12%
54.
egional ethnic cuisine 56% 18% 26%
WhaT’s
 
Hot
 
continued
 
Hot
Yesterday’s perennial
trend
ews Favorite 
Hot
Yesterday’s perennial
trend
ews Favorite

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