November 21, 2012
November 27, 2012

Several Chefs predicted 13 foodservice trends for 2013, including everything from strip steaks to gourmet American junk and fair food.

The group consisted of a cross-section of individual restaurateurs, corporate chefs and academia who discussed observations over the past year, exchanged ideas and anticipated trends in the kitchen for the coming year.

2013 The Year of the Strip: Showcase the flavorful strip steak instead of traditional middle meat favorites: the ribeye and filet.

Surf & Turf 2.0: Utilize more economical pieces of beef such as the ball tip and teres major cuts, paired with seafood options, which are currently available at lower market price points.

History Tells Us: Reintroduce guests to alternative cuts of beef that have been braised, slowly cooked in international cultures for centuries and are full of flavor.

Thinking Globally Local: Use local ingredients to create international dishes. For instance, prepare heirloom, Lowcountry rice in a Risotto style for a Northern Italian flair, or fried rice with kimchee juice and spices for a Korean spin.

Craft-Driven Programs Take Center-Stage: Implement craft-driven cocktail, cheese, bourbon, cheese and pickle programs, which continue to draw the attention of guests interested in how foods are created.  

Gourmet American Junk and Fair Food: Experiment with high-end nostalgic favorites and Fair Food such as Corn Dogs with Lobster and Pork and Beans with Pork Belly.

Broaden Protein Horizons: Add lesser known cuts of beef like the chuck flap and sirloin flap, and dark chicken meat to the menu as they become more accepted by American palates. 

Saving on Specials: Turn undervalued cuts, like chuck steaks and chuck short ribs from the chuck roll into creative specials and profit centers. Or, reinterpret cuts for more value, like cutting off the vein-end of the strip loin, curing it bresaola style and slicing it thin to serve as a unique charcuterie choice.

Tapas for One: Deliver individual tapas-style dishes offering a more catered experience for guests to try multiple dishes.

Refined and Relaxed: Serve in a more casual style and setting but with elevated menu items like artisan sausages or gourmet burgers customers can enjoy without the fuss.  

Tell Stories with Social Media: Incorporate social media to communicate directly with customers, sharing behind-the-scenes stories of product sources, seasonal specials and delivery to the plate.

Hand-held Neighborhood Butcher: Communicate with customers through smartphones – information previously acquired from the traditional butcher. Chefs will continue to innovatively educate consumers on cuts, preparations and ways to save at home. 

  • School Customers: Offer more and more educational programming for guests including cooking classes, book clubs with menu pairings and chef exchange events. Guests want to have stories behind dishes to share with friends.Source:; 11.23.12

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