NRA Survey Reveals Chefs’ Top Priorities for 2013


The National Restaurant Association (NRA) has revealed the results from its annual “What’s Hot in 2013” survey of more than 1,800 professional chefs, all members of the American Culinary Federation (ACF).

The survey found that children’s nutrition and local sourcing will continue to be the hottest trends on restaurant menus. The chefs also said the best ways to address rising food costs is to change menus, adjust plate composition and explore sourcing options.

Top 20 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. Hyperlocal sourcing (e.g., restaurant gardens)
8. Gluten-free cuisine
9. Sustainable seafood
10. Whole-grain items in kids’ meals
11. Farm/estate branded items
12. Non-wheat noodles/pasta (e.g., quinoa, rice, buckwheat)
13. Non-traditional fish (e.g., branzino, Arctic char, barramundi)
14. Ethnic-inspired breakfast items (e.g., chorizo scrambled eggs, coconut milk pancakes)
15. Fruit/vegetable children’s side items
16. Health/nutrition as a culinary theme
17. Half-portions/smaller portions for a smaller price
18. House-made/artisan ice cream
19. Black/forbidden rice
20. Food trucks

posted by Tiffany Haslacker

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