Keeping up with all the latest trends is a must for restaurateurs the world over, not least because it’s such a competitive field and it can be very difficult indeed to convince customers to choose your fine establishment over that of the competition’s.
Reading the latest reports about what’s hot and what’s not can really prove very useful indeed and you might want to have a little look at the What’s Hot Culinary Forecast from The National Restaurant Association if you’re wondering what direction to go in next.
The top trends for this year were identified as being cannabis/CBD oil-infused food and drink, zero waste cooking, globally inspired breakfasts, global flavours in children’s meals, hyper-local food, new cuts of meat, veggie-focused cuisine, chef-driven fast-casual concepts and craft/artisan/locally produced spirits
Senior vice-president for the NRA Hudson Riehle commented on the findings, saying: “The Association’s 2019 What’s Hot report reflects contemporary consumer cravings in tandem with emerging societal dining trends.
“We’re seeing a more eco-friendly perspective and greater emphasis on global flavors/cuisines as well as enhanced availability of healthful items/children’s meals and the exploration of new food sourcing options.”
Where the global flavours trend is concerned, the likes of North African harissa, Thai-rolled ice cream, fuul and tajines all proved popular… which could be worth bearing in mind the next time you come to devise a menu for your restaurant.
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