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"What's Hot Culinary Forecast 2018" from the National Restaurant Association
by
Cooking District
•
In The News
• January 16, 2018
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
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