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National Restaurant Association Chef Survey

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					N AT I O N A L R E S TA U R A N T A S S O C I AT I O N

CHEF SURVEY: WHAT’S HOT IN 2009
1
Keeping up with food and beverage trends is crucial to develop the right menu mix. Restaurant diners are more adventurous and sophisticated than ever and look for menu items that satisfy their tastes and preferences. That’s why restaurateurs turn to the National Restaurant Association to help them stay abreast of the hottest menu trends.The Association each year surveys professional chef members of the American Culinary Federation.Their responses help pinpoint culinary innovations on menus around the country.The latest survey, conducted in October 2008, was based on the input of more than 1,600 chefs. Respondents ranked nearly 210 items by how trendy they would be in 2009. See p. 11 for more information about methodology.

WHAT’S HOT:
Top 20 Trends
1

WHAT’S HOT:
Top Trends By Category
Appetizers/Starters
1 Mini-burgers 2 Amuse bouche 3 Edamame 4 Appetizer combos/platters 5 Appetizer salads 2 Traditional ethnic breakfast items (e.g. huevos rancheros, shakshuka, ashta, Japanese) 3 Seafood breakfast items (e.g. smoked salmon, oysters, crab cake) 4 Fresh fruit (breakfast) 5 Breakfast sandwiches

Locally grown produce

Preparation Methods
1 Braising 2 Smoking 3 Sous vide 4 Searing/sauteing 5 Grilling

2 3 4 5

Bite-size/mini desserts Organic produce Nutritionally balanced children’s dishes New/fabricated cuts of meat (e.g. Denver steak, pork flat iron, bone-in Tuscan veal chop) Fruit/vegetable children’s side items Superfruits (e.g. acai, goji berry, mangosteen) Small plates/tapas/mezze/ dim sum Micro-distilled/artisan liquor Sustainable seafood Nutrition/health (e.g. low-fat, reduced sodium, antioxidants, high-fiber) Gluten-free/food allergy conscious Non-traditional fish (e.g. branzino, Arctic char, barramundi) Artisanal cheeses Exotic fruit (e.g. durian, passion fruit, dragon fruit, guava) Culinary cocktails (e.g. savory, customized to specific dishes) Micro-vegetables/micro-greens Organic wine Dessert flights/combos/platters Free-range poultry/pork www.restaurant.org/foodtrends

Sides/Starches
1 Quinoa 2 Lentils 3 Couscous 4 Steamed/grilled vegetables 5 Polenta

Kids’ Meals
1 Nutritionally balanced children’s dishes 2 Fruit/vegetable children’s side items 3 Kid cuisine/haute cuisine/ gourmet children’s dishes 4 Children’s entree salads 5 Ethnic-inspired children’s dishes

Culinary Themes
1 Nutrition/health (e.g. low-fat, reduced sodium, antioxidants, high-fiber) 2 Gluten-free/food allergy conscious 3 Food-alcohol pairings (e.g. beer, wine, spirits) 4 Umami 5 Slow food movement

6

Desserts
1 Bite-size/mini desserts 2 Dessert flights/combos/ platters 3 Gelato/sorbet 4 Drinkable desserts 5 Savory desserts

7

Produce
1 Locally grown produce 2 Organic produce 3 Superfruits (e.g. acai, goji berry, mangosteen) 4 Exotic fruit (e.g. durian, passion fruit, dragon fruit, guava) 5 Micro-vegetables/micro-greens

8

Nonalcoholic Beverages
1 Specialty iced tea (e.g.Thai-style, Southern/sweet, flavored) 2 Organic coffee 3 Flavored/enhanced water 4 Green tea 5 Espresso/specialty coffee

9 10 11

Main Dishes/Center of the Plate
1 New/fabricated cuts of meat (e.g. Denver steak, pork flat iron, bone-in Tuscan veal chop) 2 Small plates/tapas/mezze/ dim sum 3 Sustainable seafood 4 Non-traditional fish (e.g. branzino, Arctic char, barramundi) 5 Free-range poultry/pork

12 13

14 15

Other Food Items/ Ingredients
1 Artisanal cheeses 2 Flatbreads (e.g. naan, papadum, lavash, pita, tortilla) 3 Ancient grains (e.g. kamut, spelt, amaranth, buckwheat) 4 Salt (e.g. flavored, smoked, regional 5 Aged meats (e.g. prosciutto, Iberian ham)

Alcohol/Cocktails
1 Micro-distilled/artisan liquor 2 Culinary cocktails (e.g. savory, customized to specific dishes) 3 Organic wine 4 Craft beer/ microbrews 5 Specialty beer (e.g. seasonal, fruit)

16

17 18 19 20

Breakfast/Brunch
1 Ethnic-inspired breakfast items (e.g. Asian-flavored syrups, chorizo scrambled eggs, coconut milk pancakes)

N AT I O N A L R E S TA U R A N T A S S O C I AT I O N

CHEF SURVEY: WHAT’S HOT IN 2009
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WHAT’S HOT
All 208 Items Ranked by “Hot” Responses
Hot Trend Yesterday’s Perennial News Favorite

1 Locally grown produce 2 Bite-size/mini desserts 3 Organic produce 4 Nutritionally balanced children’s dishes 5 New/fabricated cuts of meat (e.g. Denver steak, pork flat iron, bone-in Tuscan veal chop) 6 Fruit/vegetable children’s side items 7 Superfruits (e.g. acai, goji berry, mangosteen) 8 Small plates/tapas/mezze/ dim sum 9 Micro-distilled/artisan liquor 10 Sustainable seafood 11 Nutrition/health (e.g. low-fat, reduced sodium, antioxidants, high-fiber) 12 Gluten-free/food allergy conscious 13 Non-traditional fish (e.g. branzino, Arctic char, barramundi) 14 Artisanal cheeses 15 Exotic fruit (e.g. durian, passion fruit, dragon fruit, guava) 16 Culinary cocktails (e.g. savory, customized to specific dishes) 17 Micro-vegetables/micro-greens 18 Organic wine 19 Dessert flights/combos/platters 20 Free-range poultry/pork 21 Flatbreads (e.g. naan, papadum, lavash, pita, tortilla)

89% 83% 82% 81%

3% 10% 12% 6%

8% 6% 7% 12%

Hot Trend

Yesterday’s Perennial News Favorite

78% 74% 73% 73% 73% 71%

14% 10% 18% 16% 19% 12%

8% 16% 9% 11% 9% 17%

23 Food-alcohol pairings (e.g. beer, wine, spirits) 24 Craft beer/microbrews 25 Gelato/sorbet 26 Specialty beer (e.g. seasonal, fruit) 27 Kid cuisine/haute cuisine/ gourmet children’s dishes 28 Ancient grains (e.g. kamut, spelt, amaranth, buckwheat) 29 Grass-fed beef

65% 65% 64% 64% 64% 63% 63%

11% 17% 18% 18% 28% 26% 24% 16% 17% 24% 21% 21% 18% 25% 31% 24% 17% 27% 32% 30% 29% 32%

24% 18% 18% 18% 8% 11% 12% 21% 20% 13% 17% 19% 22% 15% 9% 16% 24% 14% 9% 11% 13% 10%

71% 71%

10% 16%

19% 14%

30 Specialty iced tea (e.g.Thai-style, Southern/sweet, flavored) 63% 31 Heirloom tomatoes 32 Organic coffee 63% 63% 62% 60% 60% 60% 60% 60% 60% 59% 59% 59% 58% 58%

71% 69% 68% 68% 67% 67% 65% 65% 65%

20% 9% 20% 21% 24% 24% 21% 21% 17%

9% 22% 12% 11% 8% 9% 14% 14% 18%

33 Specialty potatoes (e.g. purple, fingerling, Baby Dutch Yellow) 34 Meatless/vegetarian entrees 35 Exotic mushrooms 36 Alternative red meats/game meats 37 Drinkable desserts 38 Salt (e.g. flavored, smoked, regional) 39 Specialty/gourmet sandwiches 40 Pomegranates 41 Organic cocktails 42 Quinoa 43 Agave

22 Ethnic-inspired breakfast items (e.g. Asian-flavored syrups, chorizo scrambled eggs, coconut milk pancakes) 65%

23%

12%

44 Umami

www.restaurant.org/foodtrends

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CHEF SURVEY: WHAT’S HOT IN 2009
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What’s Hot, continued

Hot Trend

Yesterday’s Perennial News Favorite

Hot Trend

Yesterday’s Perennial News Favorite

45 Mini-burgers 46 Children’s entree salads 47 Thai basil 48 Fresh herbs

58% 58% 58% 58%

35% 30% 26% 6% 25% 21% 32% 31% 38% 36% 22% 33% 12% 26%

7% 13% 17% 37% 17% 22% 11% 12% 6% 8% 23% 13% 33% 20%

75 Traditional ethnic desserts (e.g. delimanjoo, flan, qatayef ) 76 Yuzu 77 South American wines 78 Flavored/enhanced water 79 Green tea 80 Fresh fruit (dessert) 81 Searing/sauteing 82 Martinis/flavored martinis 83 Raw foods 84 Absinthe 85 Grilling

47% 47% 46% 46% 46% 46% 46% 46% 45% 45% 45%

28% 37% 27% 46% 22% 19% 9% 31% 44% 39% 9% 24% 43% 35% 32% 24% 37% 30% 30% 25% 32% 39% 23% 22% 36% 33% 28% 33%

26% 16% 27% 8% 32% 35% 45% 24% 10% 16% 46% 32% 13% 21% 25% 33% 20% 27% 27% 33% 26% 19% 35% 37% 23% 26% 32% 27%

49 Muddled cocktails (e.g. fresh fruit/ berries, herbs, vegetables) 57% 50 Wine or beer flights/samplers 51 Slow food movement 52 Savory desserts 53 Energy drink cocktails 54 Molecular gastronomy 55 Figs 56 Vegan entrees 57 Braising 58 Amuse bouche 57% 57% 57% 56% 56% 55% 55% 54% 54%

86 Sausage (e.g. lap cheong, Chorizo, Andouille) 44% 87 Edamame 88 Gourmet burgers/ build-your-own burgers 44% 44% 44% 44% 43% 42% 42% 42% 42% 42% 41% 41% 41% 41% 41% 40%

59 Traditional ethnic breakfast items (e.g. huevos rancheros, shakshuka, ashta, Japanese) 53% 60 Ethnic-inspired children’s dishes 61 Low-calorie/low-fat entrees 62 Infused/flavored liquor 63 Smoking 64 Asian-inspired entree salads 65 Sous vide 66 Locavore 67 Aged meats (e.g. prosciutto, Iberian ham) 53% 53% 53% 53% 52% 52% 52% 50%

24% 34% 30% 29% 19% 33% 34% 35% 15% 35% 33% 35% 39% 31% 18% 29%

23% 12% 17% 18% 28% 15% 14% 13% 35% 16% 17% 16% 12% 21% 35% 25%

89 Lentils 90 Espresso/specialty coffee 91 Couscous 92 Charcuterie 93 Cheese plates/platters 94 Hot peppers (e.g. habanero, chipotle, ancho, jalapeno) 95 Appetizer combos/platters 96 Caipirinhas 97 Spicy/hot 98 Fresh pasta/gnocchi entrees 99 Gourmet pizza 100 Australian wines 101 Belgian-style beer 102 Beets

68 Non-traditional liquors (e.g. soju/ sochu, cachaca) 50% 69 Mojitos 70 Kobe beef (Wagyu) 71 Gourmet hot dogs (e.g. Kobe beef, duck) 72 Infused oils 73 Whole grain bread 74 South African wines 49% 49% 49% 48% 47% 47%

103 Seafood breakfast items (e.g. smoked salmon, oysters, crab cake) 104 Steaming

40% 40%

33% 26%

27% 34%

www.restaurant.org/foodtrends

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CHEF SURVEY: WHAT’S HOT IN 2009
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What’s Hot, continued

Hot Trend

Yesterday’s Perennial News Favorite

105 Nonalcoholic/low-sulfite wines 106 Steamed/grilled vegetables 107 Miso 108 Chard 109 Marinades/rubs 110 Lettuce mixes (e.g. spring mix, mesclun, oriental mix) 111 Pickling 112 IPA/hoppy beers 113 Polenta 114 Honey 115 Filtered tap water 116 Vinaigrettes 117 Roasting 118 Ciabatta 119 Poaching 120 Aperitifs/Digestifs 121 Seaweed/nori 122 Appetizer salads 123 Pork belly 124 Olives 125 Pancetta 126 Fresh fruit (breakfast) 127 Breakfast sandwiches 128 Fava beans 129 Carpaccio/tartare (e.g. beef, tuna) 130 Yogurt/parfait 131 Lemon grass 132 Ceviche/seviche 133 Prix fixe brunches/champagne brunches 134 Ginger 135 Wheat beer 136 Composed salads 137 Berries

40% 40% 40% 39% 39% 39% 39% 39% 38% 38% 38% 38% 38% 38% 38% 38% 38% 37% 37% 37% 37% 36% 36% 36% 36% 36% 36% 36% 36% 35% 35% 35% 34%

47% 20% 36% 38% 16% 26% 37% 34% 33% 18% 39% 19% 13% 36% 29% 38% 42% 32% 48% 18% 27% 15% 31% 44% 38% 32% 41% 40% 36% 22% 37% 32% 13%

13% 40% 25% 22% 45% 35% 24% 28% 28% 44% 23% 43% 49% 26% 33% 25% 21% 30% 14% 45% 37% 49% 33% 20% 26% 32% 23% 24% 28% 43% 28% 33% 53% 138 Beer-based cocktails 139 Asian appetizers (e.g. tempura, spring rolls/egg rolls, satay, dumplings) 140 Vodka 141 Tequila/Mezcal 142 Herbs/bitters 143 Beans 144 Hummus 145 Chocolate desserts 146 Panko breadcrumbs 147 Grits 148 Mashed vegetables (e.g. potatoes, cauliflower) 149 Gratins 150 Antipasto 151 Balsamic vinegar 152 Duck 153 Gourmet popcorn/savory popcorn 154 Soy 155 Organ meats/offal meats 156 Scallops 157 Entree salad with seared tuna 33% 52% 15%
Hot Trend Yesterday’s Perennial News Favorite

33% 32% 32% 32% 32% 32% 32% 32% 31% 31% 31% 31% 31% 31% 30% 30% 30% 30% 30%

35% 20% 25% 41% 29% 29% 12% 32% 40% 36% 34% 37% 27% 30% 49% 29% 54% 23% 48% 24% 23%

32% 48% 43% 27% 40% 40% 57% 36% 29% 32% 35% 33% 43% 39% 20% 41% 15% 47% 22% 46% 48%

158 Seafood appetizers (e.g. shrimp, calamari, mussels, crab cakes) 30% 159 Hot tea 160 French toast/stuffed French toast 161 Wasabi 30% 30% 29%

34%

37%

www.restaurant.org/foodtrends

N AT I O N A L R E S TA U R A N T A S S O C I AT I O N

CHEF SURVEY: WHAT’S HOT IN 2009
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What’s Hot, continued

Hot Trend

Yesterday’s Perennial News Favorite

Hot Trend

Yesterday’s Perennial News Favorite

162 Shellfish 163 Whisky/whiskey/bourbon 164 Sake 165 Chips (e.g. potato, fruit, garlic) 166 California wines 167 Mustard 168 Rum 169 Mexican appetizers (e.g. tamales, taquitos, quesadilla) 170 Rose wine 171 Beef 172 Barbeque items 173 Pork 174 Sangria 175 Pesto 176 Salsa 177 Bottled water 178 Breakfast hash 179 Cupcakes 180 Gazpacho/cold soups 181 Granola/cold cereal 182 Veal 183 Entree salad with salmon

29% 29% 29% 29% 29% 28% 27%

16% 22% 42% 40% 23% 23% 22%

55% 49% 29% 31% 48% 49% 51%

184 Mexican-inspired entree salads 185 Breakfast cocktails (e.g. Bloody Mary, Mimosa, Bellini) 186 Hot soup 187 Entree salad with steak 188 Pasta 189 Breakfast pastries 190 Rice/rice pilaf

23%

61%

15%

23% 23% 23% 22% 22% 22% 21% 21% 21% 21% 21%

29% 22% 46% 20% 27% 35% 56% 32% 23% 29% 24%

47% 55% 31% 57% 51% 43% 23% 47% 56% 50% 55%

27% 27% 26% 26% 26% 26% 26% 26% 26% 25% 25% 25% 24% 24% 24%

51% 50% 18% 30% 23% 39% 26% 27% 47% 41% 49% 52% 38% 35% 51%

22% 23% 55% 43% 51% 35% 48% 48% 27% 34% 27% 24% 37% 41% 25%

191 Canning 192 Gin 193 Omelets 194 Roasted potatoes 195 Chicken 196 Traditional children’s dishes (e.g. chicken nuggets, hamburgers, hot dogs, meatballs) 197 Eggs Benedict/Eggs Florentine 198 Biscuits 199 Oatmeal/porridge/grits/ hot cereal 200 Chicken appetizers (e.g. tenders, wings) 201 Traditional salads (e.g. Caesar, Cobb, Nicoise) 202 Pancakes/waffles 203 Carbonated beverages/ soft drinks 204 Pie 205 Fried potatoes/french fries 206 Frying (e.g. deep, pan) 207 Baked potato 208 Potato salad

18% 17% 17% 17% 14% 13% 13% 13% 12% 12% 11% 9% 9%

30% 35% 36% 37% 49% 31% 25% 42% 33% 35% 49% 43% 49%

52% 48% 47% 46% 37% 55% 62% 45% 55% 54% 39% 48% 42%

www.restaurant.org/foodtrends

N AT I O N A L R E S TA U R A N T A S S O C I AT I O N

CHEF SURVEY: WHAT’S HOT IN 2009
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INDIVIDUAL CATEGORIES
Ranked by “Hot” Responses
Hot Trend Yesterday’s Perennial News Favorite

Appetizers/Starters
1 Mini-burgers 2 Amuse bouche 3 Edamame 4 Appetizer combos/platters 5 Appetizer salads 6 Asian appetizers (e.g. tempura, spring rolls/egg rolls, satay, dumplings) 7 Antipasto 8 Seafood appetizers (e.g. shrimp, calamari, mussels, crab cakes) 9 Mexican appetizers (e.g. tamales, taquitos, quesadilla) 10 Gazpacho/cold soups 11 Hot soup 12 Chicken appetizers (e.g. tenders, wings) 58% 54% 44% 42% 37% 35% 26% 43% 32% 32% 7% 20% 13% 26% 30%
Hot Trend Yesterday’s Perennial News Favorite

Desserts
33% 31% 30% 27% 25% 23% 14% 35% 37% 24% 51% 52% 22% 49% 32% 33% 46% 22% 24% 55% 37% 1 Bite-size/mini desserts 2 Dessert flights/combos/platters 3 Gelato/sorbet 4 Drinkable desserts 5 Savory desserts 6 Traditional ethnic desserts (e.g. delimanjoo, flan, qatayef ) 7 Fresh fruit (dessert) 8 Cheese plates/platters 9 Chocolate desserts 10 Cupcakes 11 Pie 59% 44% 43% 40% 38% 32% 31% 31% 31% 22% 22% 21% 12% 9% 9% 30% 32% 37% 20% 33% 29% 40% 36% 34% 20% 35% 29% 35% 43% 49% 11% 25% 20% 40% 28% 40% 29% 32% 35% 57% 43% 50% 54% 48% 42% 83% 65% 64% 60% 57% 47% 46% 42% 32% 25% 12% 10% 21% 18% 31% 31% 28% 19% 30% 12% 49% 33% 6% 14% 18% 9% 12% 26% 35% 27% 57% 27% 55%

Sides/Starches
1 Quinoa 2 Lentils 3 Couscous 4 Steamed/grilled vegetables 5 Polenta 6 Beans 7 Grits 8 Mashed vegetables (e.g. potatoes, cauliflower) 9 Gratins 10 Pasta 11 Rice/rice pilaf 12 Roasted potatoes 13 Fried potatoes/french fries 14 Baked potato 15 Potato salad

Main Dishes/Center of the Plate
1 New/fabricated cuts of meat (e.g. Denver steak, pork flat iron, bone-in Tuscan veal chop)

78%

14% 16% 12% 20% 21% 24% 21% 25% 17% 33% 30%

8% 11% 17% 9% 14% 12% 19% 15% 24% 13% 17%

2 Small plates/tapas/mezze/dim sum 73% 3 Sustainable seafood 71%

4 Non-traditional fish (e.g. branzino, Arctic char, barramundi) 71% 5 Free-range poultry/pork 6 Grass-fed beef 7 Meatless/vegetarian entrees 65% 63% 60%

8 Alternative red meats/game meats 60% 9 Specialty/gourmet sandwiches 10 Vegan entrees 11 Low-calorie/low-fat entrees 60% 55% 53%

www.restaurant.org/foodtrends

N AT I O N A L R E S TA U R A N T A S S O C I AT I O N

CHEF SURVEY: WHAT’S HOT IN 2009
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Individual Categories, continued

Hot Trend

Yesterday’s Perennial News Favorite

Hot Trend

Yesterday’s Perennial News Favorite

12 Asian-inspired entree salads 13 Gourmet burgers/build-yourown burgers 14 Fresh pasta/gnocchi entrees 15 Gourmet pizza 16 Pork belly 17 Composed salads 18 Duck 19 Organ meats/offal meats 20 Scallops 21 Entree salad with seared tuna 22 Shellfish 23 Beef 24 Barbeque items 25 Pork 26 Veal 27 Entree salad with salmon 28 Mexican-inspired entree salads 29 Entree salad with steak 30 Chicken 31 Traditional salads (e.g. Caesar, Cobb, Nicoise)

52% 44% 41% 41% 37% 35% 31% 30% 30% 30% 29% 26% 26% 26% 24% 24% 23% 23% 21% 13%

33% 35% 22% 36% 48% 32% 30% 54% 23% 48% 16% 18% 30% 23% 35% 51% 61% 46% 24% 31%

15% 21% 37% 23% 14% 33% 39% 15% 47% 22% 55% 55% 43% 51% 41% 25% 15% 31% 55% 55%

Breakfast/Brunch
1 Ethnic-inspired breakfast items (e.g. Asian-flavored syrups, chorizo scrambled eggs, coconut milk pancakes)

65%

23%

12%

2 Traditional ethnic breakfast items (e.g. huevos rancheros, shakshuka, ashta, Japanese) 53% 3 Seafood breakfast items (e.g. smoked salmon, oysters, crab cake) 4 Fresh fruit (breakfast) 5 Breakfast sandwiches 6 Yogurt/parfait 7 Prix fixe brunches/champagne brunches 8 French toast/stuffed French toast 9 Breakfast hash 10 Granola/cold cereal 11 Breakfast pastries 12 Omelets 13 Eggs Benedict/Eggs Florentine 14 Oatmeal/porridge/grits/ hot cereal 15 Pancakes/waffles

24%

23%

40% 36% 36% 36% 36% 30% 25% 24% 22% 21% 17% 17% 13%

33% 15% 31% 32% 36% 31% 41% 38% 27% 23% 35% 37% 25%

27% 49% 33% 32% 28% 39% 34% 37% 51% 56% 48% 46% 62%

Kids’ Meals
1 Nutritionally balanced children’s dishes 2 Fruit/vegetable children’s side items 3 Kid cuisine/haute cuisine/ gourmet children’s dishes 4 Children’s entree salads 5 Ethnic-inspired children’s dishes 81% 74% 64% 58% 53% 6% 10% 28% 30% 34% 12% 16% 8% 13% 12%

6 Traditional children’s dishes (e.g. chicken nuggets, hamburgers, hot dogs, meatballs) 18%

30%

52%

www.restaurant.org/foodtrends

N AT I O N A L R E S TA U R A N T A S S O C I AT I O N

CHEF SURVEY: WHAT’S HOT IN 2009
8

Individual Categories, continued

Hot Trend

Yesterday’s Perennial News Favorite

Produce
1 Locally grown produce 2 Organic produce 3 Superfruits (e.g. acai, goji berry, mangosteen) 4 Exotic fruit (e.g. durian, passion fruit, dragon fruit, guava) 5 Micro-vegetables/micro-greens 6 Heirloom tomatoes 7 Specialty potatoes (e.g. purple, fingerling, Baby Dutch Yellow) 8 Exotic mushrooms 9 Pomegranates 10 Agave 11 Thai basil 12 Fresh herbs 13 Figs 14 Hot peppers (e.g. habanero, chipotle, ancho, jalapeno) 15 Beets 16 Chard 17 Lettuce mixes (e.g. spring mix, mesclun, oriental mix) 18 Fava beans 19 Berries 89% 82% 73% 68% 67% 63% 62% 60% 59% 58% 58% 58% 55% 42% 40% 39% 39% 36% 34% 3% 12% 18% 20% 24% 17% 21% 18% 27% 29% 26% 6% 22% 25% 33% 38% 26% 44% 13% 8% 7% 9% 12% 8% 20% 17% 22% 14% 13% 17% 37% 23% 33% 27% 22% 35% 20% 53% 7 Gourmet hot dogs (e.g. Kobe beef, duck) 8 Infused oils 9 Whole grain bread 10 Yuzu 11 Sausage (e.g. lap cheong, Chorizo, Andouille) 12 Charcuterie 13 Miso 14 Marinades/rubs 15 Honey 16 Vinaigrettes 17 Ciabatta 18 Seaweed/nori 19 Olives 20 Pancetta 49% Hot Trend 48% 47% 47% 44% 42% 40% 39% 38% 38% 38% 38% 37% 37% 39% 12% Yesterday’s Perennial News Favorite 31% 21% 18% 37% 24% 30% 36% 16% 18% 19% 36% 42% 18% 27% 38% 41% 40% 22% 29% 32% 27% 49% 29% 34% 40% 23% 26% 27% 36% 35% 16% 32% 27% 25% 45% 44% 43% 26% 21% 45% 37% 26% 23% 24% 43% 40% 36% 43% 20% 41% 37% 31% 49% 48% 48% 47%

21 Carpaccio/tartare (e.g. beef, tuna) 36% 22 Lemon grass 23 Ceviche/seviche 24 Ginger 25 Hummus 26 Panko breadcrumbs 36% 36% 35% 32% 32% 31% 30% 30% 29% 29% 28% 26% 26% 17%

Other Food Items/Ingredients
1 Artisanal cheeses 2 Flatbreads (e.g. naan, papadum, lavash, pita, tortilla) 3 Ancient grains (e.g. kamut, spelt, amaranth, buckwheat) 4 Salt (e.g. flavored, smoked, regional) 5 Aged meats (e.g. prosciutto, Iberian ham) 6 Kobe beef (Wagyu) 69% 65% 63% 60% 50% 49% 9% 17% 26% 24% 15% 35% 22% 18% 11% 16% 35% 16%

27 Balsamic vinegar 28 Gourmet popcorn/ savory popcorn 29 Soy 30 Wasabi 31 Chips (e.g. potato, fruit, garlic) 32 Mustard 33 Pesto 34 Salsa 35 Biscuits

www.restaurant.org/foodtrends

N AT I O N A L R E S TA U R A N T A S S O C I AT I O N

CHEF SURVEY: WHAT’S HOT IN 2009
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Individual Categories, continued

Hot Trend

Yesterday’s Perennial News Favorite

Hot Trend

Yesterday’s Perennial News Favorite

Preparation Methods
1 Braising 2 Smoking 3 Sous vide 4 Searing/sauteing 5 Grilling 6 Steaming 7 Pickling 8 Roasting 9 Poaching 10 Canning 11 Frying (e.g. deep, pan) 54% 53% 52% 46% 45% 40% 39% 38% 38% 21% 11% 12% 19% 34% 9% 9% 26% 37% 13% 29% 56% 49% 33% 28% 14% 45% 46% 34% 24% 49% 33% 23% 39%

7 Locavore 8 Raw foods 9 Spicy/hot

52% 45% 41%

35% 44% 23%

13% 10% 35%

Nonalcoholic Beverages
1 Specialty iced tea (e.g.Thai-style, Southern/sweet, flavored) 2 Organic coffee 3 Flavored/enhanced water 4 Green tea 5 Espresso/specialty coffee 6 Nonalcoholic/low-sulfite wines 7 Filtered tap water 63% 63% 46% 46% 44% 40% 38% 30% 26% 13% 16% 24% 46% 22% 24% 47% 39% 23% 47% 42% 21% 13% 8% 32% 33% 13% 23% 48% 27% 45%

Culinary Themes
1 Nutrition/health (e.g. low-fat, reduced sodium, antioxidants, high-fiber)

8 Hot tea 9 Bottled water 10 Carbonated beverages/ soft drinks

71%

10% 16% 11% 32% 32% 36%

19% 14%

2 Gluten-free/food allergy conscious 71% 3 Food-alcohol pairings (e.g. beer, wine, spirits) 4 Umami 5 Slow food movement 6 Molecular gastronomy 65% 58% 57% 56%

Alcohol/Cocktails
24% 10% 11% 8% 1 Micro-distilled/artisan liquor 2 Culinary cocktails (e.g. savory, customized to specific dishes) 3 Organic wine 4 Craft beer/microbrews 5 Specialty beer (e.g. seasonal, fruit) 6 Organic cocktails 7 Muddled cocktails (e.g. fresh fruit/ berries, herbs, vegetables) 8 Wine or beer flights/samplers 9 Energy drink cocktails 10 Infused/flavored liquor 11 Non-traditional liquors (e.g. soju/sochu, cachaca) 12 Mojitos 13 South African wines 14 South American wines 73% 68% 67% 65% 64% 59% 57% 57% 56% 53% 50% 49% 47% 46% 19% 21% 24% 17% 18% 32% 25% 21% 38% 29% 35% 33% 29% 27% 9% 11% 9% 18% 18% 9% 17% 22% 6% 18% 16% 17% 25% 27%

www.restaurant.org/foodtrends

N AT I O N A L R E S TA U R A N T A S S O C I AT I O N

CHEF SURVEY: WHAT’S HOT IN 2009
10

Individual Categories, continued

Hot Trend

Yesterday’s Perennial News Favorite

15 Martinis/flavored martinis 16 Absinthe 17 Caipirinhas 18 Australian wines 19 Belgian-style beer 20 IPA/hoppy beers 21 Aperitifs/Digestifs 22 Wheat beer 23 Beer-based cocktails 24 Vodka 25 Tequila/Mezcal 26 Herbs/bitters 27 Whisky/whiskey/bourbon 28 Sake 29 California wines 30 Rum 31 Rose wine 32 Sangria

46% 45% 42% 41% 41% 39% 38% 35% 33% 32% 32% 32% 29% 29% 29% 27% 27% 26%

31% 39% 39% 33% 28% 34% 38% 37% 52% 20% 25% 41% 22% 42% 23% 22% 50% 39% 29% 32%

24% 16% 19% 26% 32% 28% 25% 28% 15% 48% 43% 27% 49% 29% 48% 51% 23% 35% 47% 47%
Hot Trend Yesterday’s Perennial News Favorite

What will be the hottest trend in restaurant kitchens/back-of-the-house in 2009?
Environmentally friendly equipment and practices 41% Improving productivity and efficiency 26%

Equipment/technology that maximizes food quality and shelf life 15% Kitchen design to maximize staff flow, storage and safety Equipment/technology to enhance food safety Other 9% 6% 2%

33 Breakfast cocktails (e.g. Bloody Mary, Mimosa, Bellini) 23% 34 Gin 21%

What is the best way to save money in a restaurant kitchen?
Sustainable practices (save water/ energy, reduce waste, etc.) 57% 20%

ADDITIONAL QUESTIONS
What will be the hottest beverage alcohol trends in 2009?
Mixologists and signature cocktails 33% Functional cocktails (e.g. antioxidantrich, full-serving-of-vegetables) 26% Food-alcohol pairings Culinary uses of beer Culinary uses of wine Culinary uses of spirits Other 23% 6% 5% 4% 3%

Adjust portion sizes

Negotiate with suppliers/distributors 8% Substitute ingredients and change menu items Other 8% 5%

Cut back on garnishes, toppings and extras (bread baskets, etc.) 2%

www.restaurant.org/foodtrends

N AT I O N A L R E S TA U R A N T A S S O C I AT I O N

CHEF SURVEY: WHAT’S HOT IN 2009
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METHODOLOGY
The National Restaurant Association conducted an Internet survey of 1,609 professional chefs — members of the American Culinary Federation — in October 2008. Chefs were given a list of 208 food items, beverage items, culinary themes and preparation methods, and were asked to rate items as a “hot trend,”“yesterday’s news” or “perennial favorite” on restaurant menus in 2009. Note: Figures may not add to 100% due to rounding.

About the National Restaurant Association The National Restaurant Association, founded in 1919, is the leading business association for the restaurant industry, which is comprised of 945,000 restaurant and foodservice outlets and a work force of 13.1 million employees — making it the cornerstone of the economy, career opportunities and community involvement. Along with the National Restaurant Association Educational Foundation, the Association works to represent, educate and promote the rapidly growing industry. For more information, visit our Web site at www.restaurant.org.

About the American Culinary Federation The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 22,000 members spanning 230 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions. For more information, visit www.acfchefs.org.

www.restaurant.org/foodtrends


				
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Description: National Restaurants Assocation Industry Data and Statistics