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NRA SHOW PREVIEW

the world. UberEATS, which operates in 14 cities, works include quinoa, black rice, and vegetarian and vegan cuisines.
in partnership with restaurants to deliver from a limited “Chefs are on an endless quest to redefine how con-
selection of menu items. The company is working with sumers eat,” commented ACF National President Thomas
restaurants to ensure food safety and product integrity, Macrina, CEC, CCA, AAC. “By masterfully transforming
as well as to determine how far and long the food should the ordinary into the extraordinary, culinary professionals
travel and how it’s packaged. are at the forefront of changing the culinary landscape.”
The National Restaurant Association surveyed 1,298
WHAT’S HOT American Culinary Federation members in October 2016,
Understanding customer trends is a key to staying on asking them to rate 169 items as a “hot trend,” “yesterday’s
course with the direction that food service is heading. NRA news,” or “perennial favorite” on menus in 2017.
surveyed nearly 1,300 professional chefs who are American Leading the list of top 20 Food Trends is new “budget
Culinary Federation (ACF) members, and used the results conscious” or affordable cuts of meat that are tender, but
to create its annual “What’s Hot” list of food, beverage and less expensive than higher-end varieties: shoulder tender,
culinary trends that will be on restaurant menus in 2017. oyster steak, Vegas Strip Steak and Merlot cut.
“Menu trends today are beginning to shift from ingre- Several emerging cooking styles, or categories, add diver-
dient-based items to concept-based ideas, mirroring how sity and niche cuisine that can help raise customer appeal.
consumers tend to adapt their activities to their overall Street food-inspired dishes is No. 2 on the list and includes
lifestyle philosophies, such as environmental sustainability tempura, kabobs, dumplings and pupusas.
and nutrition,” said Hudson Riehle, senior vice president These foods serve as a gateway to other cultures and are
of research for the NRA. “Also among the top trends for an opportunity for customers to discover flavors of local
2017, we’re seeing several examples of house-made food foods from faraway places, as well as inspire chefs to create
items and various global flavors, indicating that chefs and their own variations.
restaurateurs are further experimenting with from-scratch Signs that the influence of international cuisine is spread-
preparation and a broad base of flavors.” ing to all mealtimes are: ethnic-inspired breakfast items at
According to the survey, menu trends that will be heat- No. 6, which includes chorizo scrambled eggs and coconut
ing up in 2017 include poke, house-made charcuterie, street milk pancakes; authentic ethnic cuisine at No. 8; African
food, food halls and ramen. Trends that are cooling down —Continued

14 GOVERNMENT FOOD SERVICE • MAY 2017