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TRADE SHOW

Keeping in Step with Customers

anagers and operators of NRA Show 2018 Sets the Pace sired dining trends for this year.
Mmilitary food, beverage and
entertainment (FB&E) venues, GOING LOCAL
while paying careful attention The survey’s No. 1 finding:
to regulations and food prod- More restaurants are serving
uct availability, must still keep foods that are grown, picked
a close eye on their customers’ and processed on the premises,
appetites, preferences and desires because consumers think local
when it comes to food choices, equals freshness.
just as their civilian counterparts Fast-casual restaurants is the
do. No. 2 trend in the survey as the
Knowing what consumers chefs driving these ideas serve
want to eat is becoming a more great meals that are fast, conve-
difficult question to answer as nient and affordable.
popular menu trends move in Customers are also look-
the direction of healthier options Fast-casual restaurants ranked ing more closely at menus and
driven by new attitudes about nutrition and local sourcing. as the No. 2 trend in a National looking for natural ingredients.
Navigating catering and food service operations in the Restaurant Association survey of This third trend from the survey
direction that customers are moving requires being up to date American Culinary chefs because indicates that customers are eat-
with trends, and the National Restaurant Association’s (NRA) these restaurants serve great ing more simply and healthfully
Restaurant, Hotel-Motel Show 2018 has the latest drift. meals that are fast, convenient when dining out. They want menu
The 2018 NRA Show runs from Saturday through Tuesday, and affordable. items made with high-quality
May 19-22, 2018, at McCormick Place in Chicago. Annually, greens, grains and proteins.
the show attracts more than 66,000 attendees from all 50 states Restaurants catering to these needs gain loyalty and business.
and 100-plus countries, and showcases the latest products Steps to reduce food waste are fourth on the list. Chefs
and services as well as up-to-the-minute information about responding to the survey say reducing food waste helps con-
trends, issues and growth opportunities. trol food costs in the back of the house, and helps protect the
Though not all current trends and concepts can be ap- environment as well. More restaurants are tracking usage,
plied within the confines of military food service, managers serving smaller portions and donating prepared items to food
and culinary specialists can look to them for inspiration and banks. Diners also are excited to support these socially and
innovative ideas. environmentally responsible businesses.
Having a close relationship with local sources, along with Restaurant cuisine features a more vegetarian influence in
more healthful, sustainable and simple choices at restaurants, response to changing consumer attitudes. With more consumers
are among the Top 10 food service concept trends in 2018, following vegetarian and vegan diets, restaurants are expand-
according to an NRA survey of 700 chefs. ing the complex, inventive veggie-centric
The chefs, all members of the American Culinary Federation, items on their menus, including plant-based NRA Show 2018 is
say hyper-local foods, chef-driven fast-casual concepts, clean burgers and sushi, that compete with beef May 19-22, 2018,
menus and veggie-centric foods will be among the most de- and fish options. at McCormick
Place in Chicago.

20 MILITARY CLUB & HOSPITALITY | APRIL 2018