Page 21 - mch0418_Magazine

Environmental sustainability is the survey’s No. 6 trend. items and sustainable seafood. The NRA Show annu-
Diners are interested in going to restaurants that protect the Chefs are enthusiastic about cre- ally attracts more than
environment and conserve water and energy. The business ating recipes and entrées that feature 66,000 attendees from
benefit is that this also contributes to reducing operating and shoulder tender, oyster steak, Vegas all 50 states and 100-
utility costs. Strip or Merlot cuts. They consider plus countries.
Locally sourced meat and seafood ranks seventh on the these cuts to be inexpensive, yet fla-
Top 10 food service trends in 2018. Chefs responding to the vorful and grill friendly.
NRA survey say they want food raised or produced in their Customers coming to a base catering venue, dining facility,
own region rather than elsewhere, and restaurant companies restaurant or other food service location expect to be excited
are responding. They know consumers, especially millenni- by new flavor ideas, or to personalize the taste of foods by
als, want to know everything about what they eat: where it adding condiments. House-made condiments were the No.
comes from, how it’s made, even who produced the protein 2 response from the ACF chef survey and can be simple to
on the plate. make, but as exotic as a culinary team wants. Respondents
Right behind locally sourced meat and seafood on the encourage chefs to impress customers and display culinary
survey is locally sourced produce. Consumers want to know expertise with items like sriracha ketchup or malt vinegar aioli.
where their food is grown and harvested. They are interested in Driven by growing interest in convenience and grab ’n’ go
having the freshest produce possible, and say they are willing options, the No. 3 trend identified in the survey is street food-
to pay for it. Customers are happy to help local farmers and inspired dishes. These are recipe ideas inspired by popular
purveyors grow their businesses, too.
Chefs also identify a preference among
consumers for simple classic recipes and get-
ting back to basics. Stripping down recipes to
fewer ingredients and rejiggering traditional Food Service Awards
recipes for today’s tastes are whetting consum-
ers’ appetites. For military food service managers and culinary specialists,
Lastly, farm/estate-branded items rank the highest-profile segment of the annual National Restaurant
as the No. 10 food service trend identified Association Show takes place the evening before the show itself
by chefs participating in the survey. This is opens: awards for the best food service operations on military
especially important to consumers who care installations are presented at the gala Military Food Service Awards
about a connection to how food is grown and Dinner hosted by the NRA Educational Foundation (NRAEF).
processed. These quality foods continue to The 2018 ceremonies take place Friday evening, May 18,
grow in popularity.
beginning at 6 p.m., in the Hyatt Regency hotel in Chicago.
Awards presented include the Air Force Hennessy and Air
FOOD AND BEVERAGE National Guard Disney awards; Navy Ney Awards; Army Connelly
Introducing new foods and flavors is another Awards; Marine Corps Hill Awards; and Military Sealift Command
trend that chefs participating in the survey sug- Cook Awards.
gest as a way to keep menus fresh and feature For reports on the pre-show gala and awards ceremony,
assortments that are popular with customers. as well as the winning food service operations,
Among the top food and beverage trends the visit www.govfoodservice.com.
700 ACF chefs surveyed identified for this year
are new cuts of beef, house-made condiments,
street-food inspired dishes, ethnic breakfast

APRIL 2018 | MILITARY CLUB & HOSPITALITY 21