“Keeping it local” once again is the hottest trend in the restaurant world.
The National Restaurant Association surveyed more than 1,800 American Culinary Federation member chefs this past October and November, asking them to rate individual food items, beverages, cuisines and culinary themes as a “hot trend,” “yesterday’s news,” or “perennial favorite” on restaurant menus for 2013.
According to the survey the top 10 menu trends for the upcoming year will be:
- Locally sourced meats and seafood
- Locally grown produce
- Healthful kids’ meals
- Environmental sustainability as a culinary theme
- Children’s nutrition as a culinary theme
- New cuts of meat (e.g. Denver steak, pork flat iron)
- Hyper-local sourcing (e.g. restaurant gardens)
- Gluten-free cuisine
- Sustainable seafood
- Whole grain items in kids’ meals
Not much has changed in the menu trends list since last year.
Interestingly, local seems to be a hot trend in front of and behind the bar. The National Restaurant Association also surveyed nearly 200 US Bartenders’ Guild member bartenders in October and November to come up an alcohol trends list for 2013.
The top 10 drink trends will be:
- Onsite barrel-aged drinks
- Food-liquor/cocktail pairings
- Culinary cocktails (e.g. savory, fresh ingredients)
- Micro-distilled/artisan liquor
- Locally produced spirits
- Locally sourced fruit/berries/produce
- Beer sommeliers/Cicerones
- Regional signature cocktails
- Beer-based cocktails
- Locally produced beer
You know I love that local remains a focus out there in the world, but I’d rather hear from you. What do you make of the “What’s Hot” for 2013 lists?