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MILITARY CULINARY AWARDS

that also taste great. Whole grains, veggies and fruit
are favorites right along with mainstays pizza and
chicken tenders.
Chefs are finding more ways to substitute for car-
bohydrates with vegetables. Vegetables are low-carb
substitutes for bread, pasta and rice. Popular alter-
natives are cauliflower rice and zucchini spaghetti.
Herbs are ingredients that chefs commonly use
to add zest and flavor to recipes. Chefs responding
to the survey encourage going beyond the usual as-
sortment by adding uncommon herbs to the mix,
such as chervil, lovage, lemon balm and papalo, to
create interesting and distinctive flavors.
Creating better variety by expanding menus with ethnic made with high-quality greens, grains There are five teams
influences figures into the last two of the top 10 trends and proteins. Restaurants catering to of 20 to 25 working
on the dining facility
based on the survey responses. Chefs encourage sampling these needs gain loyalty and business. design. Each team
great global cuisine because people are more familiar with Steps to reduce food waste are subdivides into four
authentic ethnic recipes, the No. 9 trend, through increased fourth on the list. Chefs respond- smaller groups to
work on specific as-
travel and access to these foods. ing to the survey say reducing food pects of the plan.
Ethnic spices, at No. 10, are another approach for chefs waste helps control food costs in the
to create different tastes and flavor profiles. Chefs respond- back of the house, as well as protects
ing to the survey see consumers, especially younger ones, the environment. Diners also are excited to support these
as excited to try new spices and herbs. According to the socially and environmentally responsible businesses.
survey, harissa, curry, peri peri, ras el hanout and shichimi Restaurant cuisine features a more vegetarian influence
are spices that are in demand. in response to changing consumer attitudes. With more
consumers following vegetarian and vegan diets, restau-
CUSTOMER TRENDS rants are expanding the complex, inventive veggie-centric
The top 10 food service concept trends identified by items on their menus, including plant-based burgers and
the ACF chefs responding to the NRA survey are having sushi, that compete with beef and fish options.
a close relationship with local sources, along with more Environmental sustainability is the No. 6 trend. Din-
healthful, sustainable and simple choices at restaurants. ers are interested in going to restaurants that protect the
The chefs say hyper-local foods, chef-driven fast-casual environment and conserve water and energy. The busi-
concepts, clean menus and veggie-centric foods will be ness benefit is this also contributes to reduced operating
among the most desired dining trends for this year. and utility costs.
More restaurants are serving foods that are grown, picked Locally sourced meat and seafood ranks seventh on
and processed on the premises because consumers think the Top 10 food service trends in 2018. Chefs responding
local equals freshness, the survey concluded. to the survey say they want food raised or produced in
Fast-casual restaurants is the No. 2 trend in the survey their own region rather than elsewhere, and restaurant
as the chefs driving these ideas serve great meals that are companies are responding.
fast, convenient and affordable. Right behind is locally sourced produce. Consumers
Customers are also looking more closely at menus and want to know where their food is grown and harvested.
looking for natural ingredients. This third trend from the They are interested in having the freshest produce pos-
survey indicates that customers are eating more simply sible, and say they are happy to help local farmers and
and healthfully when dining out. They want menu items purveyors grow their business, too.
Chefs also identify a preference among con-
sumers for simple classic recipes and getting
back to basics. Stripping down recipes to fewer
ingredients and rejiggering traditional recipes for
today’s tastes are whetting consumers’ appetites.
Lastly, farm/estate-branded items rank as the
No. 10 food service trend iden-
tified by chefs participating in
USAF Chief Master the survey. This is especially
Sgt. Ed Walden in- important to consumers who
structs the culinary
teams before sending care about a connection to
them on to the NRA how food is grown and pro-
show floor as part of cessed.
the training program. —GFS

30 GOVERNMENT FOOD SERVICE • MAY 2018