With each passing year, food trends shift and change, often reflecting a sign of the current times. The projected food and beverage trends for 2011 are no different and each year someone, somewhere, is informing the dining public of their opinions on what we will be eating in the given year. Well here is yet another results offering to add to the mix. The National Restaurant Association, founded in 1915 and the leading business association for the restaurant industry, once again conducted a survey of some 1,500 members of the American Culinary Federation –all professional chefs—to get their thoughts on what they believe will be the hot trends on restaurant menus in 2011.
As the locavore movement continues to sweep across the country, it is no wonder that the number one trend for 2011 is predicted to be locally sourced meats and seafood. Coming in at a close second and third are locally grown produce and sustainability, respectably. This should be good news for practically everyone who dines out as it reflects a desire by restaurants to think in terms of freshness and a healthy approach to dining for patrons.
Top trends have also been ranked by category, beginning with Appetizers with ethnic/street food-inspired appetizers and amuse bouche/bite size hors d’oeurves taking the number one and two spots. This is slightly different from 2010’s projected trend where amuse bouche and mini-burgers/sliders held the top spots. At the top of the dessert list—a perennial favorite—are artisan/house-made ice cream and bite-size/mini desserts. High-end restaurants such as the chains Seasons 52 and P.F. Changs have been at the forefront of this trend with mini-desserts being a part of the menu for years.
The main dish top trend mirrors the number one trend overall—locally sourced meats and seafood. Of the ethnic cuisines and flavors trends for 2011 regional ethnic cuisine and ethnic fusion cuisine are both once again ranked first and second, respectively, with Southeast Asian cuisine moving up this year from spot number 5 of last year to third place. Peruvian cuisine breaks into the top five at number four, and replaces Latin American/Neuvo Latino cuisine, which just makes the top five.
Breaking down the items in terms of their “hot” appeal, other welcome results include the following rankings (with the percentage of their “hotness” as a trend, as opined by the chefs surveyed):
• #10 – Farm/estate-branded ingredients (76%)
• #12 – Locally produced wine & beer (73%)
• #13 – Half—portions/smaller portion for a smaller price (72%)
• #17 – Newly fabricated cuts of meat (e.g. Denver steak, pork flat iron) (69%)
• #24 – “Mini meals” (e.g. smaller versions of adult menu items (66%)
• #50 – Ethnic fusion cuisine (57%)
• #58 – Street food-inspired entrées (56%)
• #63 – Meatless/vegetarian entrées (54%)
• #81 – Fresh herbs (51%)
While these lists tend to pop up year after year, from various sources with differing views and opinions on “what’s hot” and what’s not, we should take solace in the fact that some of the top trends lean heavily towards a more healthy eating lifestyle. Perhaps, if enough restaurants choose to follow the trends, diners will follow suit by taking advantage of these types of offerings.
If your curiosity has gotten the better of you, you can see the survey results HERE.
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