Locally sourced meat is top restaurant trend for 2015

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Locally sourced meat and seafood will be the No. 1 restaurant food trend in 2015, a survey of 1,300 chefs predicts.

New cuts of meat registered at No. 6 on the list of What’s Hot in 2015, put together by the National Restaurant Association from its annual survey of chefs.

Rounding out the top five food trends: locally grown produce, environmental sustainability, healthy kids’ meals and natural ingredients/minimally processed food.

In the Main Dishes category, locally sourced and new cuts of meat were followed by sustainable seafood, non-traditional fish and grass-fed beef.

Artisan/specialty bacon came in at No. 5 among Other Food Items, behind farm-branded items, artisan cheeses, non-wheat flour and artisan pickles.

For Appetizers, vegetarian was the top trend, followed by house-cured meats, ethnic-inspired items, seafood charcuterie and bite-size.

The restaurant group said the popularity of some menu items is fading, naming hybrid desserts such as croissant-donuts, gluten-free and Greek yogurt among the trends losing momentum.

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