The annual National Restaurant Association survey of American Culinary Federation member chefs is one of the industry’s leading culinary forecasts. More than 1,500 professional chefs gave their professional opinion of whether 226 culinary items will be a “hot trend,” “yesterday’s news,” or “perennial favorite” on restaurant menus in 2011. The survey reveals that local and hyper-local sourcing, healthy children’s meals, sustainable seafood, and gluten-free cuisine will be among the hottest trends on restaurant menus in 2011.
The chefs were also asked about the top operational trends. Thirty percent of the chefs said that mobile food trucks and pop-up restaurants will be the hottest operational trend in 2011; 18 percent said restaurants with gardens will be the top trend, and 17 percent said social media marketing. In addition, 55 percent of the chefs said they are currently using social media for professional purposes, and another 16 percent said they plan to start using such channels.
For the complete results, view the full survey.
Posted by Nestlé Library
In response to consumer demand, many restaurants are adding nutritional beverages to their menu. The Lemonicity (pictured at right), created by Red Mango, contains green tea, black tea, hibiscus tea, pure cane sugar, natural flavors and probiotic strains. Del Frisco’s Double Eagle Steakhouse serves a drink with fennel bulb, agave nectar, acai spirits, elderflower spirits and lime juice.
Nutrition for Foodservice and Culinary Professionals serves as an essential reference to nutrition and foods for culinary students and professionals. The seventh edition is tailored to the needs of culinary and hospitality students and professionals who need to use nutritional principles to evaluate and modify menus and recipes.
What side dish will be the most popular in 2009? Quinoa. How about appetizers? Mini-burgers. What’s the trendiest preparation method? Braising.
Pictured at left is an image of the commemorative menu from Delmonico’s Resturant in New York City from November 26, 1883. The menu was part of the restaurant’s celebration of the 100th anniversary of British troops leaving New York City following the Revolutionary War.
From time to time, we will preview a new book that has been received in the Nestlé Library. Fundamentals of Menu Planning presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. The authors show how research, survey, and sales analysis are key to menu planning and design.