The National Restaurant Association’s annual survey of more than 1,800 professional chefs -- members of the American Culinary Federation -- reveals that local sourcing of ingredients, sustainability and nutrition will be the hottest trends on restaurant menus in 2010. Locally grown produce, locally sourced meats and seafood, sustainability, mini-desserts and locally produced wine and beer top the list of nearly 215 culinary items in the “What’s Hot in 2010” survey. Rounding out the top 10 trends are nutritious kids’ meals, half-portions, farm-branded ingredients, gluten-free/food-allergy conscious meals and sustainable seafood.
Check out full report by visiting:
http://www.restaurant.org/pressroom/social_media_whats_hot_2010.cfm
Or, if want to access summary report in pdf version visit:
http://www.restaurant.org/pdfs/research/whats_hot_2010.pdf
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