National Restaurant Association’s Chef Survey

WHAT’S HOT IN 2013

The National Restaurant Association surveyed professional chefs and members of the American Culinary Federation, on which food, cuisines and culinary themes will be hot trends on restaurant menus in 2013. The “What’s Hot in 2013” survey was conducted in the fall of 2012 among more than 1,800 chefs.

TOP 20 TRENDS
1. Locally sourced meats and seafood
2. Locally grown produce
3. Healthful kids’ meals
4. Environmental sustainability
5. Children’s nutrition
6. New cuts of meat (e.g. Denver steak, pork flat iron, teres major)
7. Hyper-local sourcing (e.g. restaurant gardens)
8. Gluten-free cuisine
9. Sustainable seafood
10. Whole grain items in kids’ meals
11. Farm/estate branded items
12. Non-wheat noodles/pasta (e.g. quinoa, rice, buckwheat)
13. Non-traditional fish (e.g. branzino, Arctic char, barramundi)
14. Ethnic-inspired breakfast items (e.g. Asian-flavored syrups, Chorizo scrambled eggs, coconut milk pancakes)
15. Fruit/vegetable children’s side items
16. Health/nutrition
17. Half-portions/smaller portions for a smaller price
18. House-made/artisan ice cream
19. Black/forbidden rice
20. Food trucks

To view the entire survey illustrating trends by category, download the What’s Hot in 2013 Survey from the National Restaurant Association website.