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NRA SHOW PREVIEW

flavors at No. 10; and ethnic spices at No. 11, which in- dishes rich in whole grains, beans, vegetables and exotic spices.
cludes harissa, curry, peri peri, ras el hanout and shichimi. Also considered increasingly popular are restaurants featur-
Ethnic dishes add variety to the breakfast menu, which ing craft-made menu items created by chefs in house. These
is not just for morning meals, but is increasingly available include house-made condiments, sausage, pickles, ice cream
throughout the day. Dishes featuring Asian-flavored syrups and charcuterie, or cured meat items. Chefs prepare it from
or items like chorizo scrambled eggs or breakfast burritos all cuts of meat, and can potentially lower their food costs.
are among favorites. Whether it’s a special type of sriracha or a made-from-
As clusters of population from cultures around the world scratch ketchup, mustard or mayonnaise, house-made con-
grow bigger, the cuisine from that area becomes established diments are experiencing center-of-the-plate popularity.
and more commonly available. Once underexplored, African The chefs participating in the survey also see growing
flavors and ingredients increasingly make their way onto popularity for restaurants emphasizing local sourcing, natural
menus across the country or are being adapted by chefs into ingredients and environmental responsibility.
Restaurateurs and consumers also
are giving greater consideration to the
environmental impact of seafood on
menus, as well as learning more about
the fish they buy, cook and consume,
such as where it is from, how it is
sourced, raised or caught and how it
affects the eco-system.

ACF PARTNERSHIP
The NRA renewed its long history of
collaboration with the ACF by reaching
a new partnership last August. “We
are thrilled to enter a new chapter in
our longstanding relationship with
ACF,” said NRA President Sweeney.
“The National Restaurant Association
and our Educational Foundation take
pride in fostering the future of the res-
taurant industry through our ProStart,
Manage First and ServSafe programs.
There is no better partner to help us
promote our mission with the culinary
community than ACF.”
Benefits of this partnership exclu-
sive to NRA and ACF members include
opportunities for ACF members to earn
continuing-education hours through
judging and teaching opportunities
with NRA; recognition of ACF certi-
fication within the NRA; recognition
of the ServSafe Certification Program
as the industry standard for chefs and
food service professionals; and educa-
tional and mentoring opportunities
through ProStart, ServSafe and Chefs
Move to Schools.
“Whether it’s educating and men-
toring the next generation of chefs,
promoting certification and food safety
training or leading through innovation
and influence, this partnership stands
to benefit ACF members through ex-
panded opportunities and NRA’s ability
to advocate on behalf of the industry,”
said ACF President Macrina. —GFS
16 GOVERNMENT FOOD SERVICE • MAY 2017