National Restaurant Association Reveals 2013 Restaurant Menu Trends

Posted on December 8, 2012

Whats Hot 2013 Chef SurveyThe National Restaurant Association (NRA) has announced its "What's Hot" culinary forecast of menu trends for the coming year. The annual forecast is the result of a survey of 1,800 chefs.

Here are the top menu trends for 2013:
  1. Locally sourced meats and seafood
  2. Locally grown produce
  3. Healthful kids' meals
  4. Environmental sustainability as a culinary theme
  5. Children's nutrition as a culinary theme
  6. New cuts of meat (e.g. Denver steak, pork flat iron, teres major)
  7. Hyper-local sourcing (e.g. restaurant gardens)
  8. Gluten-free cuisine
  9. Sustainable seafood
  10. Whole grain items in kids' meals
There are the top drink menu trends for 2013:
  1. Onsite barrel-aged drinks
  2. Food-liquor/cocktail pairings
  3. Culinary cocktails (e.g. savory, fresh ingredients)
  4. Micro-distilled/artisan liquor
  5. Locally produced spirits
  6. Locally sourced fruit/berries/produce
  7. Beer sommeliers/Cicerones
  8. Regional signature cocktails
  9. Beer-based cocktails
  10. Locally produced beer
The survey also included ideas for handling rising ingredient costs. The responses include: 32% of the chefs said changing menus, 25% said adjusting plate composition and 24% said exploring new sourcing options. Another 4% said that raising menu prices is the best strategy. Take a look:



Image: National Restaurant Association


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