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In its 2015 annual What's Hot culinary forecast, the National Restaurant Association has identified the following 5 trends to watch on menus in 2015. See how the top trends will impact your foodie flow this year.
Waste Not, Want Not
In 2015, food waste reduction and management is at the forefront of restaurant operations. Composting, recycling and donating are all tactics of food waste strategies tying into both sustainability and social responsibility.
Hyper-local is extending more fully into house-made, farm-branded and artisan items.
In a Pickle
Borrowing terminology from social media, pickles are the Throwback Thursday of food trends. Common preparation methods for millennia, pickling and fermenting are making a comeback big time – but with a modern twist.
Going More Global
Micro-trending in this category is fusion cuisines, as well as authentic and regional, underscoring the breadth and depth of flavors being explored.
This is the era of gourmet kids’ dishes adapted from adult menu items with more adventurous flavor profiles than traditional children’s options.