WHAT ARE THE FOOD TRENDS FOR 2011

Here we are on the fourth day of 2011, the weather is cold and most of the country is just trying to keep warm. A perfect time to take a look at your menu and make adjustments. "What are the latest trends?". It would be great if the magic crystal ball would tell us, but we have something even better, all of us.

TOP 20 FOOD TRENDS OF 2011

Locally Sourced Meats and Seafoods

Locally Grown Produce

Sustainability

Nutritionally Balanced Children's Dishes

Hyper-Local (restaurant gardens, butchering)

Children's Nutrition

Sustainable Seafood

Gluten Free / Food Allergy Conscious

Simplicity / Back to Basics

Farm / Estate-Branded Ingredients

Micro-Distilled / Artisian Liquors

Locally Produced Wine and Beer

Half Portions / Smaller Portions for a Smaller Price

Organic Produce

Nutrition / Health

Culinary Cocktails (savory, fresh ingredients)

Newly Fabricated Cuts of Meat ( Denver Steak, etc)

Fruit/Vegetable Children's Side Items

Ethnic Inspired Breakfast Items

Artisian Cheeses

Methodology
The National Restaurant Association conducted an online survey of 1,527 members of the American Culinary Federation in October 2010. The chefs were given a list of 226 food and beverage items, cuisines, culinary themes and preparation methods, and were asked to rate each item as a "hot trend," "yesterday’s news" or "perennial favorite" on restaurant menus in 2011.
Note: Figures may not add to 100% due to rounding.
Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 945,000 restaurant and foodservice outlets and a workforce of nearly 13 million employees. Together with the National Restaurant Association Educational Foundation, the Association works to lead America’s restaurant industry into a new era of prosperity, prominence, and participation, enhancing the quality of life for all we serve. For more information, visit our : website at www.restaurant.org.  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, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org.


For the complete list of trends for 2011, go to
www.restaurant.org/foodtrends