The restaurant industry is not necessarily built on trends and what’s ‘in’ at the moment. Successful restaurants are typically able to provide a clear message to guests, incorporate classics, and add in occasional twists or surprises. The idea is to appeal to guests looking for a bit of nostalgia while out to dinner and those in search of a culinary adventure, both are looking for something they just can’t make at home.
While trends don’t rule the business, it is helpful to understand who your guests are and what they might be looking for from you. Every year the National Restaurant Association makes this research easier on chefs by putting together the What’s Hot Culinary Forecast. For 2017, consider these trends when planning for your business or menu.
- New cuts of meat – The #1 food trend of the year includes everything from shoulder tender to oyster steaks.
- Dishes inspired by street-food – Think foods on a stick or fried.
- Healthy meals for kids
- Ethnic-inspired breakfast fare
- Hyper-local sourcing (like on-site gardens and house-made menu items)
- Fast-casual dining
- Natural/clean ingredients
Gone are the days where molecular gastronomy found it’s way into every kind of restaurant and every snack was included on a tapas menu. Diners today was authentic foods prepared in traditional ways using sustainable products.
Food Business News also gets in on the fun, sharing unlikely ingredients expected to become more mainstream in 2017. A few favorites are:
- Dark chocolate for breakfast – The recent release of several research studies boast the benefits, so there’s no reason this morning meal can’t feel a little like dessert.
- Turmeric – With the rise in desire to explore ethnic foods, it’s no wonder this ingredient is high on the list.
- Plants parading as meats – Plant butchery is a real practice that chefs are using to push the boundaries of what is expected in a meal.
You don’t have to know what’s on trend to have a successful restaurant. You do, however, need to know who your customer is and what he/she expects at your establishment. You may be wearing the chef coat, but without diners you don’t have a restaurant.