what' hot in 2016

1 Locallysourcedmeatsandseafood

2 Chef-drivenfast-casualconcepts

3 Locallygrownproduce

4 Hyper-localsourcing

5 Naturalingredients/minimallyprocessedfood

6 Environmentalsustainability

7 Healthfulkids’meals

8 Newcutsofmeat

9 Sustainableseafood

10 House-made/artisanicecream

11 Ethniccondiments/spices

12 Authenticethniccuisine

13 Farm/estatebrandeditems

14 Artisanbutchery

15 Ancientgrains

16 Ethnic-inspiredbreakfastitems

17 Fresh/house-madesausage

18 House-made/artisanpickles

19 Foodwastereduction/management

20 Streetfood/foodtrucks

The National Restaurant Association surveyed professional chefs, members of the American Culinary Federation, on which food, cuisines, beverages and culinary themes will be hot trends on restaurant menus in the year ahead. The What’s Hot in 2016 survey was conducted in the fall of 2015 among nearly 1,600 chefs.

See p. 18 for more information about the methodology.

WHAT’S

HOT2016 CULINARY FORECAST

TOP 20FOODTRENDS

Alcoholic beverages1 Craft/artisanspirits

2 Locallyproducedbeer/wine/spirits

3 House-brewedbeer

4 Non-traditionalliquors

5 Craftbeer

Appetizers/small plates1 Fresh/house-made

sausage

2 House-madecharcuterie

3 Vegetarianappetizers

4 Ethnic/streetfood-inspiredappetizers

5 Seafoodcharcuterie

Breakfast/brunch1 Ethnic-inspired

breakfastitems

2 Ricottapancakes

3 Traditionalethnicbreakfastitems

4 Prixfixebrunches

5 Regionalgravy

Cocktails/cocktail ingredients1 Onsitebarrel-ageddrinks

2 Culinarycocktails

3 Regionalsignaturecocktails

4 Food-beerpairings

5 Ediblecocktails

Culinary themes1 Chef-drivenfast-casual

concepts


3 Naturalingredients/minimallyprocessedfood

4 Environmentalsustainability

5 Artisanbutchery

Dessert1 House-made/artisan

icecream

2 Bite-size/mini-desserts

3 Savorydesserts

4 Smokeddessertingredients

5 Hybriddesserts

Global flavors1 Ethniccondiments/

spices

2 Authenticethniccuisine

3 Africanflavors

4 Ethnicfusioncuisine

5 LatinAmericanflavors

Kids’ meals1 Healthfulkids’meals

2 Fruit/vegetablekids’sideitems

3 Wholegrainitemsinkids’meals

4 Kids’entreesalads

5 Gourmetitemsinkids’meals

Main dishes/ center of the plate1 Locallysourcedmeats

andseafood

2 Newcutsofmeat

3 Sustainableseafood

4 Free-rangepork/poultry

5 Streetfood-inspiredmaincourses

Non-alcoholic beverages1 House-made/artisan

softdrinks

2 Gourmetlemonade

3 Specialtyicedtea

4 Mocktails

5 Coconutwater

Other ingredients1 Farm/estatebranded

items

2 House-made/artisanpickles

3 House-madecondiments

4 Protein-richgrains/seeds

5 Artisancheeses

Preparation methods1 Pickling

2 Fermenting

3 Smoking

4 Sousvide

5 Fireroasting

Produce1 Locallygrownproduce

2 Heirloomapples

3 Organicproduce

4 Unusual/uncommonherbs

5 Exoticfruits

Starches/sides1 Ancientgrains

2 Non-wheatnoodles/pasta

3 Black/forbiddenrice

4 Pickledvegetables

5 Farro

TOP TRENDSBY CATEGORY

WHAT’S

HOT

2National Restaurant Association | Restaurant.org/FoodTrends

Movers & Shakers2015 to 2016

Up 5 Percent or MoreAfricanflavors 20%

Authenticethniccuisine 14%

Ethniccondiments/spices 11%

House-made/artisansoftdrinks 11%

MiddleEasternflavors 11%

Non-traditionalliquors 9%

Pop-uprestaurants 8%

Hyper-localsourcing 5%

Locallyproducedbeer/wine/spirits 5%

House-made/artisanicecream 5%

Artisanbutchery 5%

House-made/artisanpickles 5%

House-brewedbeer 5%

Non-traditionaleggs 5%

Movers & Shakers2015 to 2016

Down 5 Percent or MoreUnderutilizedfish 11%

Kalesalads 10%

Freshbeans/peas 9%

Gluten-freecuisine 8%

Quinoa 8%

Floweressenceincocktails 8%

Darkgreens 7%

Coconutwater 7%

Wholegrainbread 7%

Vegetarianappetizers 6%

Naturalsweeteners 6%

Hybriddesserts 6%

Asiannoodles 6%

Flatbreads 6%

Low-calorieentrees 6%

Flatbreadappetizers 6%

Eggwhiteomelettes/sandwiches 6%

Non-wheatflour 5%

On-a-stick-itemsinkids’meals 5%

Brown-wildrice 5%

1Underutilized

fish

1African flavors


Perennial Favorites in 20161 Friedchicken 63%

2 Biscuits 62%

3 Barbecue 62%

4 Frying 60%

5 Frenchtoast 58%

6 Pulledpork 57%

7 Hottea 56%

8 Comfortfoods 56%

9 Zucchini 54%

10 Classicpastries 54%

New Top Trends in 2016Chef-drivenfast-casualconcepts #2

Fresh/house-madesausage #17

Homedeliverymealkits #33

Protein-richgrains/seeds #36

Smallplatemenus/restaurantconcepts #61

Yesterday’s News in 20161 Insects 71%

2 Foam/froth/air 63%

3 Bloodsausage/cake 62%

4 Bacon-flavored/coveredchocolate 61%

5 Wedgesalads 59%

6 Moleculargastronomy 58%

7 Shrubs 55%

8 Flatbreadappetizers 54%

9 Vaporizedcocktails 52%

10 Liquidnitrogenchilling/freezing 52%

2Fresh/house- made sausage

4Bacon-flavored/

covered chocolate

1Fried Chicken


1 Locallysourcedmeats

andseafood

80% 6% 13%

2 Chef-drivenfast-casual

concepts

78% 9% 13%

3 Locallygrownproduce 77% 6% 17%


(e.g.restaurantgardens,

onsitebeerbrewing,

house-madeitems)

77% 12% 11%

5 Naturalingredients/

minimallyprocessed

food

76% 8% 16%

6 Environmental

sustainability

74% 9% 18%

7 Healthfulkids’meals 73% 10% 17%

8 Newcutsofmeat

(e.g.culotte/sirloincap,

Denvercut,tri-tip,pork

T-Bonechop)

71% 15% 14%

9 Sustainableseafood 71% 12% 17%

10 House-made/artisanice

cream

71% 11% 18%

11 Ethniccondiments/

spices(e.g.harissa,curry,

periperi,sriracha,

chimichurri)

71% 12% 16%

12 Authenticethniccuisine 70% 9% 20%

13 Farm/estatebranded

items

69% 17% 14%

14 Artisanbutchery 69% 15% 16%

15 Ancientgrains(e.g.

kamut,spelt,amaranth,

lupin)

68% 22% 10%

16 Ethnic-inspiredbreakfast

items(e.g.Asian-flavored

syrups,Chorizoscram-

bledeggs,coconutmilk

pancakes)

68% 17% 15%

17 Fresh/house-made

sausage

67% 14% 19%

18 House-made/artisan

pickles

67% 16% 18%

19 Foodwastereduction/

management

67% 11% 22%

20 Streetfood/foodtrucks 66% 16% 18%

21 Simplicity/backtobasics 66% 9% 25%

22 Non-wheatnoodles/

pasta(e.g.quinoa,rice,

buckwheat)

65% 23% 11%

23 Free-rangepork/poultry 65% 16% 19%

24 Fruit/vegetablekids’side

items

65% 13% 22%

25 Wholegrainitemsin

kids’meals

65% 20% 14%

26 Heirloomapples 65% 15% 21%

27 Nutrition 65% 7% 27%

28 House-made/artisansoft

drinks

65% 25% 11%

HOTTREND

Yesterday’sNews

PerennialFavorite

HOTTREND

Yesterday’sNews

PerennialFavorite

FOOD

WHAT’S

HOT1

Locally sourced meats & seafood


29 Grazing(e.g.small-plate

sharing/snackinginstead

oftraditionalmeals)

64% 19% 17%

30 Organicproduce 63% 15% 22%

31

Unusual/uncommon

herbs(e.g.chervil,

lovage,lemonbalm,

papalo)

63% 21% 16%

32 House-madecondiments 63% 13% 24%

33

Homedeliverymealkits

(e.g.pre-measured

ingredientsand

instructionsforhome

preparation)

63% 27% 10%

34

Streetfood-inspired

maincourses(e.g.tacos,

satay,kabobs)

62% 20% 19%

35 Africanflavors 62% 24% 13%

36

Protein-richgrains/seeds

(e.g.hemp,chia,quinoa,

flax)

62% 21% 17%

37Nose-to-tail/root-to-stalk

cooking62% 23% 15%

38 Black/forbiddenrice 61% 28% 10%

39 Grass-fedbeef 61% 21% 18%

40

Half-portions/smaller

portionsforasmaller

prize

61% 19% 20%

41 Artisancheeses 61% 12% 27%

42 Artisan/specialtybacon 61% 24% 15%

43

Ethniccheeses(e.g.

quesofresco,paneer,

lebneh,halloumi)

61% 18% 21%

44 Pickling 61% 16% 24%

45 Gluten-freecuisine 61% 24% 15%

46 Pickledvegetables 60% 23% 17%

47 Bite-size/mini-desserts 60% 23% 17%

48 Savorydesserts 60% 25% 15%

49 Kids’entreesalads 60% 26% 14%

50Gourmetitemsinkids’

meals60% 31% 9%

51 Vinegar/flavored

vinegar/house-made

vinegars

60% 21% 19%

52 Fermenting 60% 25% 15%

53 Gourmetlemonade(e.g.

house-made,freshly

muddled)

60% 17% 22%

54 House-madecharcuterie 59% 22% 19%

55 Vegetarianappetizers 59% 21% 20%

56 Meatless/vegetarian

items

59% 19% 22%

57 Exoticfruits(e.g.

rambutan,dragonfruit,

pawpaw,guava)

59% 27% 13%

58 Ethnicfusioncuisine 59% 26% 14%

59 Non-wheatflour(e.g.

peanut,millet,barley,

rice)

59% 27% 14%

60 Pop-up/temporary

restaurants

59% 31% 10%

61 Smallplatemenus/

restaurantconcepts

59% 25% 16%

62 Veganentrees 58% 23% 18%

HOTTREND

Yesterday’sNews

PerennialFavorite

HOTTREND

Yesterday’sNews

PerennialFavorite

41Artisan cheeses


63 Ethnic-inspiredkids’

dishes(e.g.tacos,

teriyaki,sushi)

58% 25% 18%

64 Oven-bakeditemsin

kids’meals(e.g.baked

chickenfingers,ov-

en-bakedfries)

58% 22% 20%

65 LatinAmericanflavors 58% 15% 27%

66 Specialtyicedtea(e.g.

Thai-style,Southern/

sweet,flavored,matcha)

58% 19% 23%

67 Inexpensive/underused

cutsofmeat(e.g.brisket,

shoulder,skirtsteak)

57% 16% 28%

68 Hybridfruits/vegetables

(e.g.kale-Brussels

sprouts,pluot,brocco-

flower)

57% 29% 14%

69 Ethnicflour(e.g.fufu,

teff,cassava/yuca)

57% 32% 11%

70 Savoryjam/jelly(e.g.

baconjam,tomatojam,

hotpepperjelly)

57% 23% 20%

71 Farro 56% 32% 12%

72 Cheeks(e.g.beef,pork,

fish)

56% 29% 15%

73 Lower-sodiumentrees 56% 26% 18%

74 Alternativeredmeats

(e.g.buffalo/bison,

ostrich/emu,goat)

56% 30% 15%

75 Coconutoil 56% 29% 15%

76 Superfruit(e.g.acai,goji

berry,mangosteen)

55% 32% 13%

77 3Dfoodprinting 55% 38% 8%

78 Quinoa 54% 33% 13%

79 Smokeddessert

ingredients

54% 38% 8%

80 Tapas/meze/dimsum

(e.g.smallplates)

53% 23% 24%

81 100%juiceoptionsin

kids’meals

53% 16% 31%

82 Grilleditemsinkids’

meals

53% 18% 28%

83 MiddleEasternflavors 53% 21% 25%

84 Specialtysalt(e.g.

flavored,smoked,

regional)

53% 32% 14%

85 Naturalsweeteners(e.g.

agave,honey,concen-

tratedfruitjuice,maple

syrup)

53% 21% 26%

86 Alternativebacon(e.g.

facebacon,beefbacon,

lambbacon)

53% 35% 12%

87 Seafoodcharcuterie 52% 34% 14%

88 Hybriddesserts(e.g.

croissant-donut,townie,

icecreamcupcake)

52% 35% 13%

89 Darkgreens(e.g.kale,

mustardgreens,collards)

52% 20% 28%

90 Amuse-bouche/bite-size

appetizers

51% 25% 23%

91 Micro-vegetables/

micro-greens

51% 35% 14%

92 Extrahotpeppers(e.g.

habanero,GhostPepper,

CarolinaReaper,Scotch

Bonnet))

51% 34% 15%

93 Heirloomtomatoes 51% 15% 34%

94 SoutheastAsianflavors 49% 16% 35%

95 Non-traditionaleggs

(e.g.duck,quail,emu)

49% 39% 12%

HOTTREND

Yesterday’sNews

PerennialFavorite

HOTTREND

Yesterday’sNews

PerennialFavorite

83Middle Eastern

flavors


96 Smoking 49% 13% 37%

97 Prepaidtickets(e.g.

alternativetoreservations)

49% 40% 11%

98 Gamemeats(e.g.

venison,gamebirds,

boar,rabbit)

48% 26% 26%

99 Ricottapancakes 48% 37% 15%

100 Rootvegetables(e.g.

parsnip,turnip,rutabaga)

48% 19% 33%

101 Underutilized/”trash”fish

(e.g.mackerel,bluefish,

searobin,redfish)

47% 40% 13%

102 Vegetabledessert

ingredients

47% 42% 11%

103 On-a-stick/skeweritems

inkids’meals

46% 33% 21%

104 Sousvide 46% 37% 17%

105 Asiannoodles(e.g.soba,

udon)

45% 25% 30%

106 Traditionalethnic

breakfastitems(e.g.

huevosrancheros,

shakshuka,ashta)

45% 22% 33%

107 Sliders/mini-burgersin

kids’meals

45% 22% 33%

108 Mediterraneanflavors 45% 16% 39%

109 Flatbreads(e.g.naan,

pappadum,lavash,pita,

tortilla)

45% 25% 29%

110 Mocktails(e.g.non-alco-

holiccocktails)

45% 34% 21%

111 Low-calorieentrees 44% 33% 23%

112 Low-fat/non-fatmilkin

kids’meals

44% 28% 28%

113 Banhmi 43% 33% 24%

114 Freshbeans/peas(e.g.

fava,English,snow)

43% 18% 39%

115 Fireroasting 43% 12% 45%

116 Coconutwater 43% 47% 10%

117 Ethnicdips(e.g.hummus,

babaganoush,tzatziki,

dukkah)

41% 26% 33%

118 Breakfastforlunch/

dinner

41% 25% 33%

119 Bonebroth 41% 32% 26%

120 Low-carbentrees 40% 42% 18%

121 Gelato 40% 28% 32%

122 Flavored/enhanced

water

40% 47% 14%

123 Coldbrewcoffee 40% 28% 32%

124 Kalesalads 39% 48% 13%

125 Liquidnitrogenchilling/

freezing

39% 52% 9%

126 24-hourdining 39% 29% 33%

127 Porkbelly 38% 31% 30%

128 Hangersteak 38% 37% 25%

129 Octopus 37% 40% 23%

130 Fishinkids’meals 37% 37% 26%

131 Prixfixebrunches 36% 37% 27%

132 Shrimpinkids’meals 36% 40% 25%

133 Moleculargastronomy 34% 58% 8%

134 Poke/ceviche 33% 40% 27%

135 Ramen 33% 44% 23%

136 Regionalgravy(e.g.

sausage,blackpepper,

tassoham)

33% 17% 50%

HOTTREND

Yesterday’sNews

PerennialFavorite

HOTTREND

Yesterday’sNews

PerennialFavorite

106Traditional ethnic breakfast items


137 Wholegrainbread/rolls 33% 27% 40%

138 Greekyogurt 33% 37% 30%

139 Foodhalls 33% 48% 19%

140 Bonemarrow 32% 50% 19%

141 Jerky(e.g.beef,fish,

turkey,boar,bison)

32% 44% 24%

142 Lentils 32% 34% 35%

143 Duck 32% 24% 44%

144 Arugula 32% 24% 44%

145 Confit 32% 23% 45%

146 Fruitdesserts(e.g.

cobbler,crisp,tart,pie)

31% 19% 50%

147 Flatbreadappetizers 30% 54% 16%

148 Offal(e.g.heart,tripe,

liver,sweetbreads)

29% 49% 22%

149 Eggwhiteomelets/

sandwiches

29% 45% 27%

150 Fingerlingpotatoes 28% 37% 35%

151 Comfortfoods(e.g.

chickenpotpie,meat-

loaf,roastedchicken)

27% 18% 56%

152 Pizzainkids’meals 27% 26% 47%

153 Rhubarb 27% 35% 38%

154 Cauliflower 27% 31% 42%

155 Brusselssprouts 27% 26% 47%

156 Bacon 27% 23% 51%

157 Foam/froth/air 27% 63% 11%

158 Bacon-flavored/covered

chocolate

26% 61% 13%

HOTTREND

Yesterday’sNews

PerennialFavorite

HOTTREND

Yesterday’sNews

PerennialFavorite

159 Oysters 25% 22% 53%

160 Brown/wildrice 25% 38% 37%

161 Sliders/mini-burgers 24% 49% 27%

162 Grits 24% 32% 44%

163 Fun-shapedchildren’s

items

24% 50% 26%

164 Mussels 23% 29% 48%

165 Lemon-flavoreddesserts 23% 27% 50%

166 Polenta 22% 40% 38%

167 Barbecue 22% 16% 62%

168 Classicpastries(e.g.

scones,kouign-amann,

profiterole)

22% 23% 54%

169 Doughnuts 22% 27% 51%

170 Bloodsausage/cake 21% 62% 17%

171 Frenchtoast 21% 22% 58%

172 Hottea 21% 23% 56%

173 Smoothies 21% 34% 45%

174 Sparklingwater 21% 32% 47%

175 Sweetpotatofries 20% 49% 31%

176 Pulledpork 20% 23% 57%

177 Breakfastburritos 20% 41% 39%

178 Insects 20% 71% 9%

179 Breadservice/bread

baskets

19% 37% 44%

180 Custard-baseddesserts 19% 28% 52%

181 EggsBenedict 19% 29% 52%

182 Biscuits 19% 19% 62%

183 Chocolate-coveredfruit 17% 42% 41%

184 Zucchini 17% 29% 54%

185 Skewers 16% 51% 33%

186 Wedgesalads 15% 59% 26%

187 Friedchicken 15% 22% 63%

188 Chickenwings 14% 34% 52%

189 Lumberjackbreakfast

(e.g.largeAmerican

breakfast)

14% 44% 42%

190 Deviledeggs 13% 49% 38%

191 Tatertots 13% 49% 37%

192 Frying 13% 27% 60%


1 Craft/artisanspirits 77% 11% 12%

2 Locallyproducedbeer/

wine/spirits

77% 8% 15%

3 Onsitebarrel-ageddrinks 71% 17% 12%

4 Culinarycocktails(e.g.

savory,freshingredients)

70% 19% 11%

5 Regionalsignature

cocktails

69% 13% 18%

6 Food-beerpairings 66% 13% 21%

7 Ediblecocktails 63% 28% 10%

8 House-brewedbeer 63% 15% 22%

9 Food-liquor/cocktail

pairings

59% 19% 22%


(e.g.soju/sochu,cachaca)

59% 31% 10%

11 Craftbeer 58% 13% 29%

12 Organicbeer/wine/spirits 57% 26% 16%

13 Beer-basedcocktails 55% 31% 14%

HOTTREND

Yesterday’sNews

PerennialFavorite

ALCOHOL

WHAT’S

HOT

14 Caskbeer/ale 53% 27% 20%

15 Prohibition-eracocktails

(e.g.GinRickey,Mint

Julep,French75,Sidecar)

51% 21% 28%

16 Gluten-freebeer 50% 39% 11%

17 Infused/flavoredtequila 50% 32% 17%

18 Herbal/botanicalliqueurs

(e.g.absinthe,Chartreuse,

Benedictine,Campari)

49% 28% 23%

19 Hardcider 48% 27% 25%

20 Floweressenceincock-

tails(e.g.elderflower,

lavender,hibiscus)

47% 38% 15%

21 Wineontap/draftwine 46% 36% 17%

22 Spicycocktails 42% 33% 25%

23 Moonshine 42% 39% 19%

24 Vaporizedcocktails 40% 52% 8%

25 Low-alcoholcocktails 39% 42% 18%

26 Sharablecocktails 35% 45% 20%

27 Shrubs 32% 55% 12%

28 Bittercocktails 32% 47% 22%

29 Mules 32% 43% 24%

HOTTREND

Yesterday’sNews

PerennialFavorite

15Prohibition-era

cocktails


1 Craft/artisanspirits 77% 11% 12%

2 Locallyproducedbeer/

wine/spirits

77% 8% 15%

3 House-brewedbeer 63% 15% 22%


(e.g.soju/sochu,cachaca)

59% 31% 10%

5 Craftbeer 58% 13% 29%

6 Organicbeer/wine/spirits 57% 26% 16%

7 Caskbeer/ale 53% 27% 20%

8 Gluten-freebeer 50% 39% 11%

9 Infused/flavoredtequila 50% 32% 17%

10 Herbal/botanicalliqueurs

(e.g.absinthe,Chartreuse,

Benedictine,Campari)

49% 28% 23%

11 Hardcider 48% 27% 25%

12 Wineontap/draftwine 46% 36% 17%

13 Moonshine 42% 39% 19%

HOTTREND

Yesterday’sNews

PerennialFavorite

Alcoholic beverages

CATEGORIES

WHAT’S

HOT

1 Fresh/house-made

sausage

67% 14% 19%

2 House-madecharcuterie 59% 22% 19%

3 Vegetarianappetizers 59% 21% 20%

4 Ethnic/streetfood-

inspiredappetizers

(e.g.tempura,taquitos,

kabobs)

53% 23% 25%

5 Seafoodcharcuterie 52% 34% 14%

6 Amuse-bouche/bite-size

appetizers

51% 25% 23%

7 Ethnicdips(e.g.

hummus,babaganoush,

tzatziki,dukkah)

41% 26% 33%

8 Poke/ceviche 33% 40% 27%

9 Bonemarrow 32% 50% 19%

10 Jerky(e.g.beef,fish,

turkey,boar,bison)

32% 44% 24%

11 Flatbreadappetizers 30% 54% 16%

12 Oysters 25% 22% 53%

13 Sliders/mini-burgers 24% 49% 27%

14 Mussels 23% 29% 48%

15 Skewers 16% 51% 33%

16 Wedgesalads 15% 59% 26%

17 Chickenwings 14% 34% 52%

18 Deviledeggs 13% 49% 38%

HOTTREND

Yesterday’sNews

PerennialFavorite

Appetizers/Small plates

8Ceviche

2Locally produced

beer


1 Ethnic-inspiredbreakfast

items(e.g.Asian-flavored

syrups,Chorizoscrambled

eggs,coconutmilk

pancakes)

68% 17% 15%

2 Ricottapancakes 48% 37% 15%

3 Traditionalethnic

breakfastitems(e.g.

huevosrancheros,

shakshuka,ashta)

45% 22% 33%

4 Prixfixebrunches 36% 37% 27%

5 Regionalgravy(e.g.

sausage,blackpepper,

tassoham)

33% 17% 50%

6 Eggwhiteomelets/

sandwiches

29% 45% 27%

7 Doughnuts 22% 27% 51%

8 Frenchtoast 21% 22% 58%

9 Breakfastburritos 20% 41% 39%

10 EggsBenedict 19% 29% 52%

11 Biscuits 19% 19% 62%

12 Lumberjackbreakfast

(e.g.largeAmerican

breakfast)

14% 44% 42%

1 Onsitebarrel-ageddrinks 71% 17% 12%

2 Culinarycocktails(e.g.

savory,freshingredients)

70% 19% 11%

3 Regionalsignature

cocktails

69% 13% 18%

4 Food-beerpairings 66% 13% 21%

5 Ediblecocktails 63% 28% 10%

6 Food-liquor/cocktail

pairings

59% 19% 22%

7 Beer-basedcocktails 55% 31% 14%

8 Prohibition-eracocktails

(e.g.GinRickey,Mint

Julep,French75,Sidecar)

51% 21% 28%

9 Floweressencein

cocktails(e.g.elderflower,

lavender,hibiscus)

47% 38% 15%

10 Spicycocktails 42% 33% 25%

11 Vaporizedcocktails 40% 52% 8%

12 Low-alcoholcocktails 39% 42% 18%

13 Sharablecocktails 35% 45% 20%

14 Shrubs 32% 55% 12%

15 Bittercocktails 32% 47% 22%

16 Mules 32% 43% 24%

HOTTREND

Yesterday’sNews

PerennialFavorite

HOTTREND

Yesterday’sNews

PerennialFavorite

Breakfast/Brunch

Cocktails/Cocktail ingredients

2Culinary cocktails

6Egg white omelets


1 Chef-drivenfast-casual

concepts

78% 9% 13%


(e.g.restaurantgardens,

onsitebeerbrewing,

house-madeitems)

77% 12% 11%

3 Naturalingredients/

minimallyprocessed

food

76% 8% 16%

4 Environmental

sustainability

74% 9% 18%

5 Artisanbutchery 69% 15% 16%

6 Foodwastereduction/

management

67% 11% 22%

7 Streetfood/foodtrucks 66% 16% 18%

8 Simplicity/backtobasics 66% 9% 25%

9 Nutrition 65% 7% 27%

10 Grazing(e.g.small-plate

sharing/snackinginstead

oftraditionalmeals)

64% 19% 17%

11 Homedeliverymeal

kits(e.g.pre-measured

ingredientsand

instructionsforhome

preparation)

63% 27% 10%

12 Nose-to-tail/root-to-stalk

cooking

62% 23% 15%

13 Gluten-freecuisine 61% 24% 15%

14 Pop-up/temporary

restaurants

59% 31% 10%

15 Smallplatemenus/

restaurantconcepts

59% 25% 16%

16 3Dfoodprinting 55% 38% 8%

17 Prepaidtickets(e.g.

alternativetoreservations)

49% 40% 11%

18 24-hourdining 39% 29% 33%

19 Moleculargastronomy 34% 58% 8%

20 Foodhalls 33% 48% 19%

1 House-made/artisanice

cream

71% 11% 18%

2 Bite-size/mini-desserts 60% 23% 17%

3 Savorydesserts 60% 25% 15%

4 Smokeddessert

ingredients

54% 38% 8%

5 Hybriddesserts(e.g.

croissant-donut,townie,

icecreamcupcake)

52% 35% 13%

6 Vegetabledessert

ingredients

47% 42% 11%

7 Gelato 40% 28% 32%

8 Fruitdesserts(e.g.

cobbler,crisp,tart,pie)

31% 19% 50%

9 Lemon-flavoreddesserts 23% 27% 50%

10 Classicpastries(e.g.

scones,kouign-amann,

profiterole)

22% 23% 54%

11 Custard-baseddesserts 19% 28% 52%

12 Chocolate-coveredfruit 17% 42% 41%

HOTTREND

Yesterday’sNews

PerennialFavorite

HOTTREND

Yesterday’sNews

PerennialFavorite

Culinary themes

Dessert

2Bite-size/

mini-desserts


1 Ethniccondiments/

spices(e.g.harissa,curry,

periperi,sriracha,

chimichurri)

71% 12% 16%

2 Authenticethniccuisine 70% 9% 20%

3 Africanflavors 62% 24% 13%

4 Ethnicfusioncuisine 59% 26% 14%

5 LatinAmericanflavors 58% 15% 27%

6 MiddleEasternflavors 53% 21% 25%

7 SoutheastAsianflavors 49% 16% 35%

8 Mediterraneanflavors 45% 16% 39%

1 Healthfulkids’meals 73% 10% 17%

2 Fruit/vegetablekids’side

items

65% 13% 22%

3 Wholegrainitemsin

kids’meals

65% 20% 14%

4 Kids’entreesalads 60% 26% 14%

5 Gourmetitemsinkids’

meals

60% 31% 9%

6 Ethnic-inspiredkids’

dishes(e.g.tacos,teriyaki,

sushi)

58% 25% 18%

7 Oven-bakeditemsin

kids’meals(e.g.baked

chickenfingers,

oven-bakedfries)

58% 22% 20%

8 100%juiceoptionsin

kids’meals

53% 16% 31%

9 Grilleditemsinkids’

meals

53% 18% 28%

10 On-a-stick/skeweritems

inkids’meals

46% 33% 21%

11 Sliders/mini-burgersin

kids’meals

45% 22% 33%

12 Low-fat/non-fatmilkin

kids’meals

44% 28% 28%

13 Fishinkids’meals 37% 37% 26%

14 Shrimpinkids’meals 36% 40% 25%

15 Pizzainkids’meals 27% 26% 47%

16 Fun-shapedchildren’s

items

24% 50% 26%

HOTTREND

Yesterday’sNews

PerennialFavorite

HOTTREND

Yesterday’sNews

PerennialFavorite

Global flavors

Kids’ meals1Ethnic

condiments

10On-a-stick kids’ meals


1 Locallysourcedmeats

andseafood

80% 6% 13%

2 Newcutsofmeat(e.g.

culotte/sirloincap,

Denvercut,tri-tip,pork

T-Bonechop)

71% 15% 14%

3 Sustainableseafood 71% 12% 17%

4 Free-rangepork/poultry 65% 16% 19%

5 Streetfood-inspired

maincourses(e.g.tacos,

satay,kabobs)

62% 20% 19%

6 Grass-fedbeef 61% 21% 18%

7 Half-portions/smaller

portionsforasmaller

prize

61% 19% 20%

8 Meatless/vegetarianitems 59% 19% 22%

9 Veganentrees 58% 23% 18%

10 Inexpensive/underused

cutsofmeat(e.g.brisket,

shoulder,skirtsteak)

57% 16% 28%

11 Cheeks(e.g.beef,pork,

fish)

56% 29% 15%

12 Lower-sodiumentrees 56% 26% 18%

13 Alternativeredmeats

(e.g.buffalo/bison,

ostrich/emu,goat)

56% 30% 15%

14 Tapas/meze/dimsum

(e.g.smallplates)

53% 23% 24%

15 Gamemeats(e.g.

venison,gamebirds,

boar,rabbit)

48% 26% 26%

16 Underutilized/”trash”fish

(e.g.mackerel,bluefish,

searobin,redfish)

47% 40% 13%

1 House-made/artisansoft

drinks

65% 25% 11%

2 Gourmetlemonade

(e.g.house-made,freshly

muddled)

60% 17% 22%

3 Specialtyicedtea(e.g.

Thai-style,Southern/

sweet,flavored,matcha)

58% 19% 23%

4 Mocktails(e.g.non-alco-

holiccocktails)

45% 34% 21%

5 Coconutwater 43% 47% 10%

6 Flavored/enhanced

water

40% 47% 14%

7 Coldbrewcoffee 40% 28% 32%

8 Hottea 21% 23% 56%

9 Smoothies 21% 34% 45%

10 Sparklingwater 21% 32% 47%

HOTTREND

Yesterday’sNews

PerennialFavorite

HOTTREND

Yesterday’sNews

PerennialFavorite

Non-alcoholic beverages

Main dish/Center of the plate

17 Low-calorieentrees 44% 33% 23%

18 Banhmi 43% 33% 24%

19 Breakfastforlunch/dinner 41% 25% 33%

20 Low-carbentrees 40% 42% 18%

21 Kalesalads 39% 48% 13%

22 Porkbelly 38% 31% 30%

23 Hangersteak 38% 37% 25%

24 Octopus 37% 40% 23%

25 Ramen 33% 44% 23%

26 Duck 32% 24% 44%

27 Offal(e.g.heart,tripe,

liver,sweetbreads)

29% 49% 22%

28 Comfortfoods(e.g.

chickenpotpie,meatloaf,

roastedchicken)

27% 18% 56%

29 Barbecue 22% 16% 62%

30 Bloodsausage/cake 21% 62% 17%

31 Pulledpork 20% 23% 57%

32 Friedchicken 15% 22% 63%

HOTTREND

Yesterday’sNews

PerennialFavorite

18Banh mi


1 Farm/estatebranded

items

69% 17% 14%

2 House-made/artisan

pickles

67% 16% 18%

3 House-madecondiments 63% 13% 24%

4 Protein-richgrains/seeds

(e.g.hemp,chia,quinoa,

flax)

62% 21% 17%

5 Artisancheeses 61% 12% 27%

6 Artisan/specialtybacon 61% 24% 15%

7 Ethniccheeses(e.g.queso

fresco,paneer,lebneh,

halloumi)

61% 18% 21%

8 Vinegar/flavored

vinegar/house-made

vinegars

60% 21% 19%

9 Non-wheatflour(e.g.

peanut,millet,barley,rice)

59% 27% 14%

10 Ethnicflour(e.g.fufu,

teff,cassava/yuca)

57% 32% 11%

11 Savoryjam/jelly(e.g.

baconjam,tomatojam,

hotpepperjelly)

57% 23% 20%

12 Coconutoil 56% 29% 15%

13 Specialtysalt(e.g.flavored,

smoked,regional)

53% 32% 14%

14 Naturalsweeteners

(e.g.agave,honey,

concentratedfruitjuice,

maplesyrup)

53% 21% 26%

15 Alternativebacon(e.g.

facebacon,beefbacon,

lambbacon)

53% 35% 12%

16 Non-traditionaleggs

(e.g.duck,quail,emu)

49% 39% 12%

17 Flatbreads(e.g.naan,

pappadum,lavash,pita,

tortilla)

45% 25% 29%

18 Bonebroth 41% 32% 26%

19 Wholegrainbread/rolls 33% 27% 40%

20 Greekyogurt 33% 37% 30%

21 Bacon 27% 23% 51%

22 Bacon-flavored/covered

chocolate

26% 61% 13%

23 Insects 20% 71% 9%

1 Pickling 61% 16% 24%

2 Fermenting 60% 25% 15%

3 Smoking 49% 13% 37%

4 Sousvide 46% 37% 17%

5 Fireroasting 43% 12% 45%

6 Liquidnitrogenchilling/

freezing

39% 52% 9%

7 Confit 32% 23% 45%

8 Foam/froth/air 27% 63% 11%

9 Frying 13% 27% 60%

HOTTREND

Yesterday’sNews

PerennialFavorite

HOTTREND

Yesterday’sNews

PerennialFavorite

Other ingredients

Preparation methods

2House-made/ artisan pickles

2Fermenting


1 Locallygrownproduce 77% 6% 17%

2 Heirloomapples 65% 15% 21%

3 Organicproduce 63% 15% 22%

4 Unusual/uncommon

herbs(e.g.chervil,

lovage,lemonbalm,

papalo)

63% 21% 16%

5 Exoticfruits(e.g.

rambutan,dragonfruit,

pawpaw,guava)

59% 27% 13%

6 Hybridfruits/vegetables

(e.g.kale-Brussels

sprouts,pluot,brocco-

flower)

57% 29% 14%

7 Superfruit(e.g.acai,goji

berry,mangosteen)

55% 32% 13%

8 Darkgreens(e.g.kale,

mustardgreens,collards)

52% 20% 28%

9 Micro-vegetables/

micro-greens

51% 35% 14%

10 Extrahotpeppers(e.g.

habanero,GhostPepper,

CarolinaReaper,Scotch

Bonnet)

51% 34% 15%

11 Heirloomtomatoes 51% 15% 34%

12 Rootvegetables(e.g.

parsnip,turnip,rutabaga)

48% 19% 33%

13 Freshbeans/peas(e.g.

fava,English,snow)

43% 18% 39%

14 Arugula 32% 24% 44%

15 Rhubarb 27% 35% 38%

16 Cauliflower 27% 31% 42%

17 Brusselssprouts 27% 26% 47%

18 Zucchini 17% 29% 54%

1 Ancientgrains(e.g.

kamut,spelt,amaranth,

lupin)

68% 22% 10%

2 Non-wheatnoodles/

pasta(e.g.quinoa,rice,

buckwheat)

65% 23% 11%

3 Black/forbiddenrice 61% 28% 10%

4 Pickledvegetables 60% 23% 17%

5 Farro 56% 32% 12%

6 Quinoa 54% 33% 13%

7 Asiannoodles(e.g.soba,

udon)

45% 25% 30%

8 Lentils 32% 34% 35%

9 Fingerlingpotatoes 28% 37% 35%

10 Brown/wildrice 25% 38% 37%

11 Grits 24% 32% 44%

12 Polenta 22% 40% 38%

13 Sweetpotatofries 20% 49% 31%

14 Breadservice/bread

baskets

19% 37% 44%

15 Tatertots 13% 49% 37%

HOTTREND

Yesterday’sNews

PerennialFavorite

HOTTREND

Yesterday’sNews

PerennialFavorite

Produce

Starches/Sides

1Locally grown

produce


METHODOLOGYTheNationalRestaurantAssociationconductedanonlinesurveyof1,575membersoftheAmericanCulinaryFederationinSeptember2015.Thechefsweregivenalistof221itemsandwereaskedtorateeachitemasa“hottrend,”“yesterday’snews”or“perennialfavorite”onrestaurantmenusin2016.

Note:Figuresmaynotaddto100%duetorounding.

Watch the “What’s Hot in 2016” video on the National Restaurant Association’s website:

Restaurant.org/FoodTrends

ABOUT THE NATIONAL RESTAURANT ASSOCIATION

Foundedin1919,theNationalRestaurantAssociationistheleadingbusinessassociationfortherestaurantindustry,whichcomprises1million

restaurantandfoodserviceoutletsandaworkforceof14millionemployees.WerepresenttheindustryinWash-ington,D.C.,andadvocateonitsbehalf.Weoperatetheindustry’slargesttradeshow(NRAShowMay21-24,2016,inChicago);leadingfoodsafetytrainingandcertificationprogram(ServSafe);uniquecareer-buildinghighschoolprogram(theNRAEF’sProStart);aswellastheKidsLiveWellprogrampromotinghealthfulkids’menuoptions.Formoreinformation,visitRestaurant.organdfindusonTwitter@WeRRestaurants,FacebookandYouTube.

ABOUT THE AMERICAN CULINARY FEDERATION

TheAmericanCulinaryFederation,Inc.(ACF),establishedin1929,isthestandardofexcellenceforchefsinNorthAmerica.Withmorethan17,500membersspanningnearly200chaptersnationwide,ACFistheleadingculinaryassociationoffering

educationalresources,training,apprenticeshipandprogrammaticaccreditation.Inaddition,ACFoperatesthemostcomprehensivecertificationprogramforchefsintheUnitedStates,withtheCertifiedExecutiveChef®,CertifiedSousChef®,CertifiedExecutivePastryChef®andCertifiedCulinaryEducator®designationsaccreditedbytheNationalCommissionforCertifyingAgencies.ACFishometoACFCulinaryTeamUSA,theofficialrepresen-tativefortheUnitedStatesinmajorinternationalculinarycompetitions,andtotheChef&ChildFoundation,foundedin1989topromotepropernutritioninchildrenandtocombatchildhoodobesity.Formoreinformation,visitwww.acfchefs.org.FindACFonFacebookatwww.facebook.com/ACFChefsandonTwitter@ACFChefs.

JointheNationalRestaurantAssociationonFacebook,TwitterandYouTubeforadditionalrestaurantindustryupdatesandinformation.

www.facebook.com/NationalRestaurantAssociation

www.twitter.com/WeRRestaurants

www.youtube.com/restaurantdotorg


http://www.restaurant.org/foodtrends

http://show.restaurant.org

http://www.servsafe.com

http://www.nraef.org/prostart

http://www.restaurant.org/Industry-Impact/Food-Healthy-Living/Kids-LiveWell-Program

http://www.restaurant.org

http://www.twitter.com/WeRRestaurants

http://www.acfchefs.org

http://www.facebook.com/ACFChefs

http://twitter.com/ACFChefs

http://www.facebook.com/NationalRestaurantAssociation

http://www.twitter.com/WeRRestaurants

http://www.youtube.com/restaurantdotorg

http://www.restaurant.org/foodtrends