TRENDS: Chefs Predict 2011 Restaurant Trends
| The National Restaurant Association surveyed more than 1,500 chef members of the American Culinary Federation for the bead on what we can expect at restaurants in 2011.
Things haven’t changed much since last year. Locally sourced ingredients and sustainability top the restaurant trends projections for 2011, and the rest of the Top 20 trends have been around as well. Now, let’s hope they go from “around” to mainstream. The Top 20 Restaurant Trends for 2011 1. Locally sourced meats and seafood |
Trend: Avoid out-of-season foods that burn a |
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| 5. “Hyper local,” such as restaurants with their own gardens and chefs who do their own butchering 6. Children’s nutrition 7. Sustainable seafood 8. Gluten-free food and being food allergy conscious 9. Simplicity/back to basics 10. Farm/estate-branded ingredients 11. Micro-distilled/artisan liquor 12. Locally produced wine and beer 13. Smaller portions for smaller prices 14. Organic produce 15. Nutrition/health 16. “Culinary” cocktails, for example ones that have savory or fresh ingredients 17. Newly fabricated cuts of meat such as the pork flat iron and the beef petit tender 18. Fruit and vegetables as children’s side items 19. Ethnic-inspired breakfast items, such as Asian-flavored syrups, chorizo scrambled eggs and coconut milk pancakes 20. Artisan cheeses Thirty percent of chefs said mobile food trucks and pop-up restaurants would be the hottest operational trend in 2011. Bon appétit! |
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