National Restaurant Association reveals culinary trends for 2019
More than 69% of chefs surveyed said ethnic-inspired items would be the year’s top food trend.
The National Restaurant Association (NRA), Washington, D.C., released its 2019 What’s Hot Culinary survey, which found that guests are looking for great tasting foods that also are healthy and sustainable at the same time.
The survey, produced annually in partnership with the American Culinary Federation, St. Augustine, Fla., reviewed responses of approximately 650 professional chefs as a barometer of food and beverage trends nationwide.
“These foods, already popular in consumers’ own homes, are now poised to ignite sales at restaurants and foodservice operations,” says Hudson Riehle, NRA’s senior vice president of research. “It’s no secret restaurant customers seek new food experiences when dining out. Chefs are listening to that request and offering them the foods they want. That’s good for guests and business.”
Here are some food trends outlined in the report:
Globally inspired breakfast foods
More than 69% of chefs surveyed said ethnic-inspired items would be the year’s top food trend. One example is shakshouka, a Tunisian/Israeli option made of poached eggs, tomato sauce, onions, chili peppers and myriad spices.
New cuts of beef
Some 67% of respondents indicated that new cuts of meat would once again be among the top food trends. Those cuts include oyster, Merlot and Vegas Strip steaks.
Approximately 64% of the chefs surveyed said plant-based sausages and burgers are going to be a top food trend in 2019. The reasons are because they appeal to vegetarians and vegans, are sustainable and have good flavor and texture.
Locally sourced meats and seafood
More than 60% of the chefs cited locally sourced meats and seafood as a top trend, especially among Millennials, who want to know more about where their food comes from and how it’s prepared.
According to three out of five chefs, “Zoodles,” made of zucchini spirals, riced cauliflower and noodles made from beets are just a few of the veggie-carb substitutes that are going to be popular with restaurant guests in 2019. That’s because they’re nutritious, flavorful and less starchy than other available choices.