Page 12 - och0517_Magazine

NRA Trends
Keeping Pace with
CHANGE

cuisine is spreading to all mealtimes are:
ethnic-inspired breakfast items at No. 6,
favorite” on menus in 2017. Signs that the influence of international
which includes chorizo scrambled eggs
Leading the list of top-20 Food Trends and coconut milk pancakes; authentic
is new “budget conscious” or afford- ethnic cuisine at No. 8; African flavors
nderstanding customer trends is a able cuts of meat that are tender, but at No. 10; and ethnic spices at No. 11,
Ukey to staying on course with the less expensive than higher-end variet- which includes harissa, curry, peri peri,
direction that food service is heading. The ies: shoulder tender, oyster steak, Vegas ras el hanout and shichimi.
National Restaurant Association (NRA) Strip Steak and Merlot cut. Ethnic dishes add variety to the
surveyed nearly 1,300 professional chefs, Several emerging cooking styles, or breakfast menu, which is not just for
who are American Culinary Federation categories, add diversity and niche cui- morning meals, but is increasingly avail-
(ACF) members, and used the results to sine that can help raise customer appeal. able throughout the day. Dishes featur-
create its annual “What’s Hot” list of Street food-inspired dishes is No. 2 on ing Asian-flavored syrups or items like
food, beverage and culinary trends that chorizo scrambled eggs or breakfast bur-
will be on restaurant menus in 2017. ritos are among favorites. As clusters of
“Menu trends today are beginning NRA TOP 20 populations from cultures around the
to shift from ingredient-based items to world grow bigger, the cuisine from that
concept-based ideas, mirroring how con- FOOD TRENDS area becomes established and more com-
sumers tend to adapt their activities to monly available. Once under-explored,
their overall lifestyle philosophies, such 1. New cuts of meat African flavors and ingredients increas-
as environmental sustainability and nutri- 2. Street food-inspired dishes ingly make their way onto menus across
tion,” said Hudson Riehle, senior vice 3. Healthful kids’ meals the country or are being adapted by chefs
president of research for the NRA. “Also 4. House-made charcuterie into dishes rich in whole grains, beans,
among the top trends for 2017, we’re 5. Sustainable seafood vegetables and exotic spices.
seeing several examples of house-made 6. Ethnic-inspired breakfast items Also considered increasingly popular
food items and various global flavors, 7. House-made condiments are restaurants featuring craft-made menu
indicating that chefs and restaurateurs are 8. Authentic ethnic cuisine items created by chefs in-house. These
further experimenting with from-scratch 9. Heirloom fruit and vegetables include ice cream, condiments, sausage,
preparation and a broad base of flavors.” 10. African flavors pickles and house-made charcuterie and
According to the survey, menu trends 11. Ethnic spices cured-meat items. Chefs prepare it from
that will be heating up in 2017 include 12. House-made sausage all cuts of meat, and can potentially lower
poke, house-made charcuterie, street 13. House-made pickles their food costs. Whether it’s a special type
food, food halls and ramen. Trends that 14. Ancient grains of sriracha or a made-from-scratch ketch-
are cooling down include quinoa, black 15. House-made/artisan ice cream up, mustard or mayonnaise, house-made
rice and vegetarian and vegan cuisines. 16. Whole-grain items in kids’ meals condiments are experiencing center-of-
“Chefs are on an endless quest to 17. Protein-rich grains/seeds the-plate popularity. The chefs partici-
redefine how consumers eat,” commented 18. Artisan cheeses pating in the survey also see growing
ACF National President Thomas Mac- 19. Savory desserts popularity for restaurants emphasizing
rina, CEC, CCA, AAC. “By masterfully 20. Gourmet items in kids’ meals local sourcing, natural ingredients, and
transforming the ordinary into the ex- environmental responsibility.
traordinary, culinary professionals are Restaurateurs and consumers also
at the forefront of changing the culinary the list and includes tempura, kabobs, are giving greater consideration to the
landscape.” dumplings and pupusas. environmental impact of seafood on
The National Restaurant Associa- These foods serve as a gateway to menus, as well as learning more about
tion surveyed 1,298 American Culinary other cultures and are an opportunity for the fish they buy, cook and consume, such
Federation members in October 2016, customers to discover flavors of local as where it is from, how it is sourced,
asking them to rate 169 items as a “hot foods from faraway places, as well as in- raised or caught and how it affects the
trend,” “yesterday’s news,” or “perennial spire chefs to create their own variations. eco-system. —OCH

12 | MAY 2017 ON-CAMPUS HOSPITALITY