Trends in hotel restaurant cuisine

Growing local and healthy food for kids are among top trends

A wide-ranging survey has questioned thousands of professional chefs and members of the American Culinary Federation, on which foods, beverages, cuisines and culinary themes will be hot trends on restaurant menus in 2012. The National Restaurant Association conducted the survey, in which 1,791 chefs and culinary federation members were given a list of 223 food and beverage items, cuisines, culinary themes and preparation methods. They were asked to rate each item as a “hot trend”, “yesterday’s news” or “perennial favourite” on restaurant menus in 2012.
The top trends, in order: locally sourced meats and seafood, locally grown produce, healthy kids’ meals, hyper-local sourcing (for example restaurant gardens), sustainability, locally produced wine and beer, gluten-free / food-allergy conscious, sustainable seafood, wholegrain items in kids’ meals. The top appetiser trend: vegetarian and vegetable appetisers. The top main dish trend: locally sourced meats and seafood. Top dessert trend: home-made ice cream. And in the top four ethnic food trends: Peruvian and Cuban cuisine.
eHotelier