Chomping at the Bit for Food trends? Feast on This!
If you’re wondering what consumers will eat when they dine out next year, think alternative proteins, ethnic-inspired breakfasts or veggie-carb substitutes, and you’ll be on the right track, according to our new research on food trends for 2019.
The National Restaurant Association’s 2019 What’s Hot Culinary survey found that guests are looking for great tasting foods that also are healthful and sustainable at the same time. The survey, produced annually in partnership with the American Culinary Federation, is a barometer of food and beverage trends around the country. This year, we looked at the responses of approximately 650 professional chefs – all ACF members.
“These foods, already popular in consumers’ own homes, are now poised to ignite sales at restaurants and foodservice operations,” said Hudson Riehle, the Association’s senior vice president of research. “It’s no secret restaurant customers seek new food experiences when dining out. Chefs are listening to that request and offering them the foods they want. That’s good for guests and business.”
Here are a few of the food trends chefs say customers will be asking for ...
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