WASHINGTON—Children’s nutrition and local sourcing are predicted to be the hottest trends showing up on restaurant menus in 2012, according to findings from the National Restaurant Association’s “What’s Hot in 2012" survey of nearly 1,800 American Culinary Federation member chefs.
“The top menu trends we’re seeing in our What’s Hot in 2012 survey reflect the macro-trends we have seen grow over the last several years," said Joy Dubost, PhD, RD, director of Nutrition & Healthy Living for the National Restaurant Association. “Nutrition, especially when it comes to children, is becoming a major focus for the nation’s nearly 1 million restaurants, in tune with consumers’ increasing interest in healthful eating."
Another big trend for the next year is local sourcing of everything—from meat and fish, to produce, to alcoholic beverages. Dubost said local farms and food producers have become an important source of ingredients for chefs and restaurateurs wishing to support the members of their business community and highlight seasonal ingredients on menus.
The following Top 20 trends for 2012 include:
- Locally sourced meats and seafood.
- Locally grown produce.
- Healthful kids’ meals.
- Hyper-local items.
- Sustainability as a culinary theme.
- Children’s nutrition as a culinary theme.
- Gluten-free/food allergy-conscious items.
- Locally produced wine and beer.
- Sustainable seafood.
- Whole grain items in kids’ meals.
- Newly fabricated cuts of meat.
- Farm/estate-branded items.
- Food trucks/street food.
- Artisan spirits.
- House-made/artisan ice cream.
- Health/nutrition as a culinary theme.
- Non-traditional fish.
- Fruit/vegetable kids’ side items.
- Children’s mini-meals (i.e. smaller versions of adult menu items).
- Culinary cocktails.
