For the annual forecast, about 700 professional chefs (members of the American Culinary Federation) were surveyed by the National Restaurant Association. Some trends are heating up, while others are definitely cooling down. What did they say would be hot in 2018?
Here we highlight the top three in each category. Check out the results of the
complete survey to see what's trending.
TOP FOOD TRENDS
1. New cuts of meat
2. House-made condiments
3. Street food-inspired dishes
TOP CONCEPT TRENDS
1. Hyper-local
2. Chef-driven fast casual concepts
3. Natural ingredients/clean menus
TOP TRENDS BY CATEGORY
Alcoholic Beverages
1. Culinary cocktails
2. Locally produced spirits/wine/beer
3. Craft/artisan spirits
Breakfast/Brunch
1. Ethnic-inspired breakfast items
2. Avocado toast
3. Traditional ethnic breakfast items
Condiments and Accoutrements
1. House-made condiments
2. Ethnic spices
3. House-made/artisan pickles
Culinary Concepts
1. Hyper-local
2. Natural ingredients/clean menus
3. Veggie-centric/vegetable-forward cuisine
Dishes
1. Street food-inspired
2. Vegetable carb substitutes
3. House-made charcuterie
Global Flavors
1. Authentic ethnic cuisine
2. Peruvian cuisine
3. African flavors
Kid's Meals
1. Healthful kids' meals
2. Ethnic-inspired kids' dishes
3. Gourmet items in kids' meals
Non-Alcoholic Beverages
1. House-made artisan soft drinks
2. Cold-brew coffee
3. Gourmet lemonade
Pasta and Grains
1. Ancient grains
2. Non-wheat noodles/pasta
3. Farro
Produce
1. Uncommon herbs
2. Hybrid fruit/vegetables
3. Heirloom fruit and vegetables
Protein
1. New cuts of meat
2. Sustainable seafood
3. Heritage-breed meats
Restaurant Concepts
1. Chef-driven fast-casual concepts
2. Food waste reduction
3. Meal kits
Sweets
1. Thai-rolled ice cream
2. Doughnuts with non-traditional filling
3. Artisan/house-made ice cream