The “National Restaurant Association” recently published its annual “What’s Hot” restaurant menu trend list for 2011. So what is predicted to be “hot” in 2011 you may ask?
Sustainable foods, hyper-local foods, gluten free foods, food trucks, restaurants with their own gardens, artesian cheeses, ethnic inspired breakfast entrees, ethnic fusion cuisine, artesian liquor, black garlic, sous vide, liquid nitrogen chilling, smaller portions at reduced prices, culinary cocktails and more all made the list.
Broken down in various categories, the “National Restaurant Association” based their lists on the results of an industry wide survey of professional chefs.
There is an overall “Top 20” list as well as lists for trendy appetizers, entrees, sides, beverages, desserts, produce, ethnic cuisines and flavors, breakfast brunch items, kid’s meals, themes and other such categories.
To view the “National Restaurant Association’s” entire set of lists and more details on the survey methodology, click here.
Why Did These Items Make The “Hot” List?
Before ascertaining why these items made the hot restaurant trends list for 2011, it is imperative to understand the difference between a trend and a fad.
Basically a trend is more enduring than a fad and is representative of what is going on in society for the long haul. Those that want to learn more about how distinguish between the two should read the following article “Distinguishing between Fads and Trends.”
With that said, when you look at the economy and the state of our current existence as a whole, it is not unforseen what made the hot restaurant trends for 2011 list.
Since the start of the “Great Recession”, American’s have been learning to do more with less. Gone are the days when excessive consumption of high prices lattes and overpriced cuisine were deemed acceptable, everyday practice.
Add to that the proliferation of food contamination scares and “Michael Moore” style documentaries like; “Food, Inc.”, “Fast Food Nation”, “The Omnivore’s Dilemma”, “King Corn: You Are What You Eat”, “Fed Up!”, “Blue Gold: World Water Wars” and the death knell for food ignorance was also sounded.
What is the result of all this new found awareness? Quite simply, over processed, overpriced, and unhealthy foods are “not hot” with many of Americans.
Those that would like more information on emerging restaurant trends should consider logging onto the “National Restaurant Association’s” website.
National Restaurant Association
1200 17th Street NW
Washington, DC 20036
National Restaurant Association, “Chef’s Survey: What’s Hot in 2011” National Restaurant Association