Each year, restaurant industry leaders, up and comers and foodies convene at the National Restaurant Association’s annual show to discuss the latest trends in the culinary world, to provide education programs and to recognize innovative new products. This year’s show proved to be no different and offered valuable insight into the trends that clubs can use to adjust their menus to fit their memberships’ changing tastes. Here are some of the latest food and beverage trends.
Locavore Movement: Local, “farm to table” dishes are in. Particularly popular among Millennials, these fresh and authentic foods remind consumers of the “good old days,” says author and trends analyst, Nancy Kruse.
Ethical Dining: As part of the “locavore movement,” Americans are trending away from GMOs and pesticides and prefer fresh, organic, hormone-, steroid- and antibiotic-free and unprocessed foods.
More than Just Healthy: Healthy foods are in, but diners also want their meals to convey a sense of well-being. For instance, broths have made a return because they give diners a sense of wholesomeness.
“Enlightened” eating: Together “locavores,” healthy eaters and ethical eaters and other socially conscious eaters make up this megatrend. Led by educated and high-income individuals from the coasts, this movement is gradually making its way into the heartland. As a result, flour-milling and ingredient companies are pushing for whole grain flour to enter the mainstream. Arden Mills, one such company, highlighted its new whole grain products and their ability to replace traditional white flour in recipes.
Quality not Quantity: The words “real,” “clean” and “authentic” are now commonplace in cuisine and emphasize the change in preferences from processed foods to natural flavors. Butter now replaces margarine, sugar is out, and bone marrow is in. Pizza blisters add charm
“The Good Ol’ Days”: Restaurants are going out of the way to remind dinners of the way things used to be—when it comes to food. From pit-smoked meats and presenting the food in cast iron skillets and Mason Jars to open kitchens and a return of classic butcher shops, all capture a rustic, nostalgic feel.
Expanding the Palette: Consumers are more adventuresome today, trying non-mainstream foods like tripe, tongue and tendon. Bold ingredients like duck, ghost peppers, figs, lamb and truffles inspire menus.