When looking at trends, it's important to note what chefs are thinking. Washington, D.C.-based National Restaurant Association and 1,800 member chefs of the American Culinary Federation, St. Augustine, Fla., predict in its What's Hot in 2012 survey that children's nutrition and local sourcing will be the hottest trends on restaurant menus this year. The chefs also identified smartphone apps (26 percent) and tablet computers (25 percent) as the top technology trends. In addition, 61 percent of chefs said they would consider launching a food truck as an entrepreneurial business venture.
Top 20 menu trends in order include: Locally sourced meats and seafood; Locally grown produce; Healthful kids' meals; Hyper-local items; Sustainability as a culinary theme; Children's nutrition as a culinary theme; Gluten-free/food allergy-conscious foods; Locally produced wine and beer; Sustainable seafood; Whole grain in kids' meals; Newly fabricated cuts of meat; Farm/estate-branded items; Food trucks/street food; Artisan spirits; House-made/artisan ice cream; Health/nutrition as a culinary theme; Non-traditional fish; Fruit/vegetable kids' side items; Children's mini-meals (i.e. smaller versions of adult menu items); and Culinary cocktails.
"The top menu trends we're seeing in our What's Hot in 2012 survey reflect the macro-trends we have seen grow over the last several years," said Joy Dubost, Ph.D, R.D., director of nutrition & healthy living for the NRA. "Nutrition – especially when it comes to children – is becoming a major focus for the nation's nearly one million restaurants, in tune with consumers' increasing interest in healthful eating."
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