Noting that large restaurant chains have made moves to remove some unpopular ingredients from its menus, including artificial colors, food made from genetically modified organisms, and protein raised with antibiotics, Baum & Whiteman said they expect this drive to move to other areas.

“[Consumers are] searching for more holistic initiatives from restaurants,” the firm said, including controlling waste, conserving water, using humanely raised animals and treating employees better. They also expected more scrutiny on sugar, salt and fat. “Meanwhile, restaurant companies should be stitching together narratives about their overall eco-stewardship,” Baum & Whiteman said.

Many kinds of food served in bowls are seeing a boost in popularity, but Baum & Whiteman pointed specifically to cold, breakfast-oriented ones containing the frozen pulp of a fruit from the Amazon praised for its high level of antioxidants.

The bowls are made with frozen acaí purée, soy milk or other nondairy milks, fruit and ice, topped with ingredients such as granola, chia seeds, chocolate and coconut flakes. The firm said franchisors of the items, which retail for around $10, are already plying their trade.

Spices beyond chile peppers are spreading, Baum & Whiteman said, pointing to the sweet-and-spicy Korean barbecue sauce gochujang, as well as berbere, an Ethiopian spice blend, and Japanese shichimi-togarashi, as well as red and green Thai curries. They declared turmeric the “spice of the year,” particularly in juice bars.

Just Peruvian, Korean, Mexican and Chinese chefs are bringing their heritage to bear on their restaurant menus, so are Jewish chefs, such as Michael Solomonov in Philadelphia, who is offering dishes such as challah-crusted halibut and chopped liver with pastrami-onion jam, and Alon Shaya in New Orleans, who offers Israeli-inflected dishes, including five kinds of hummus and the Middle Eastern egg dish shakshuka.

With food and labor costs rising, and good cooks reportedly increasingly difficult to find, restaurants are seeking ways to rework how they compensate their employees. Baum & Whiteman argued that both wages for non-tipped workers and menu prices are too low, meaning menu prices will have to rise, likely resulting in a decline in restaurant visits. The firm implied that there could be a shakeout in the industry, as some restaurants are forced to close. Baum & Whiteman noted that Danny Meyer recently announced plans to do away with tipping and raise menu prices at his Union Square Hospitality Group restaurants in New York, and that other restaurants might follow suit.

This Hawaiian dish of chopped or cubed raw fish dressed with salty and aromatic accouterments is becoming mainstream in Los Angeles, and is appearing in restaurants elsewhere, too, Baum & Whiteman said. The firm pointed to appearances of the item on menus in Salt Lake City, Boston, Seattle and New York City. They also noted build-your-own-poke bars at Metropolitan Market in Seattle and at some Whole Foods locations.

Delivery services, mostly enabled by mobile technology, continue to proliferate, changing the way consumers interact with supermarkets, as well as restaurants, Baum & Whiteman said. They noted that “middlemen” services such as Postmates, DoorDash and Amazon Prime Now collect fees “and personal information about who orders what, when and from which restaurants,” while delivering restaurant food to people’s homes, offices and hotel rooms.

Baum & Whiteman noted that restaurants are responding with their own upgrades to handle the new potential revenue stream of delivery. Chipotle, for example, is retooling its second make line, which responds to online, mobile and catering orders, and Panera is building “food hubs” to handle delivery so its restaurants can focus on in-house customers, Baum & Whiteman said.

Baum & Whiteman pointed to the upgrade of Café SFA at the Saks Fifth Avenue department store in New York City, to a Parisian restaurant called L’Avenue, and the installation of Islamorada Fish Co. restaurants into Outdoor World locations, as signs that retailers, quite apart from supermarkets, are encouraging their guests to stay for lunch. The firm also noted that car company Porsche has introduced an upscale restaurant called 365 at its “Experience Center” in Atlanta, and that Lexus has taken a similar approach at its “lifestyle showroom” in Tokyo, with a fusion restaurant called Intersect. Baum & Whiteman also reported that retailer Urban Outfitters is adding restaurants developed by celebrity chefs to “make their stores more meaningful lifestyle destinations.”

“We’ve reached a tipping point for vegetables,” Baum & Whiteman said, noting that high beef prices and concern over additives were steering people away from meat. Meanwhile, interest in antioxidants, local produce and a growing number of people who want some meatless meals, even if they’re not vegetarians, are pushing them toward vegetables.

The firm noted vegetarian restaurants such as Dirt Candy in New York City that serve food to be enjoyed by everyone, not just vegetarians, and Semilla, in Brooklyn, N.Y., where meat is used sparingly.

When it comes to vegetarian food, “How mainstream are we?” Baum & Whiteman asked. “White Castle now has a veggie slider … served on a vegan bun.”

Pasta consumption has dropped 6 percent in the past five years, Baum & Whiteman said, although it didn’t cite a source for that data. The firm noted that those declines are steeper in Australia, Europe and Italy. American consumers were cutting on carbs, removing gluten from their diets or following the paleo diet, which avoids processed starches.

Baum & Whiteman pointed to an increase in sales of “vegetable spiralizers,” used to shape vegetables like zucchini into ribbons to be used in the place of pasta. The firm also predicted that pasta would become more nutritious, with vegetable purées folded into them. “Maybe spaghetti squash will have its limelight moment,” it said.

Fried chicken sandwiches abound these days, Baum & Whiteman reported, with high-profile versions at the Brooklyn, N.Y., locations of Shake Shack and at David Chang’s new chicken sandwich shop Fuku in Manhattan. The firm also said that Night + Market in Los Angeles has an off-menu sandwich of breaded and fried chicken thigh. Nashville-style hot chicken — made by marinating chicken in a very spicy mixture before breading and frying it — is also spreading across the country, Baum & Whiteman noted.