- 1. Locally grown produce
- 2. Locally sourced meats and seafood
- 3. Sustainability
- 4. Bite-size/mini desserts
- 5. Locally produced wine and beer
- 6. Nutritionally balanced children's dishes
- 7. Half-portions/smaller portion for a smaller price
- 8. Farm/estate-branded ingredients
- 9. Gluten-free/food allergy conscious
- 10. Sustainable seafood
- 11. Superfruits (e.g. acai, goji berry, mangosteen, purslane)
- 12. Organic produce
- 13. Culinary cocktails (e.g. savory, fresh ingredients)
- 14. Micro-distilled/artisan liquor
- 15. Nutrition/health
- 16. Simplicity/back to basics
- 17. Regional ethnic cuisine
- 18. Non-traditional fish (e.g. branzino, Arctic char, barramundi)
- 19. Newly fabricated cuts of meat (e.g. Denver steak, pork flat iron, Petite Tender)
- 20. Fruit/vegetable children's side items
Source: The National Restaurant Association's What's Hot in 2010 chef survey.
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