Top Menu Trends In 2016
Environmental Sustainability & Local Sourcing Mean Savings
2016 restaurant trends are totally out and the buzz here at Texas Restaurant Supply is one of education about how to increase profits and dining patrons... You are invited to take a look at the list of this years up and coming food trends put together by the National Restaurant Association. This survey taken by some 1600 Chefs abd polled by the NRA in congunction with the ACF*, here in USA has some great information for you as owners and industry professionals that may make a difference in your menu planning.
The results are in: Make a difference by bringing these new menue trends a reality by gearing marketing, signage, menu information, and community supportwhich will help to keep your dining clients up to date. . If you provide as many of these items as possible, patrons will continue to love your food in the coming year... Dining patrons love to put confidence in your ability to deliver quality, tasty, affordable and fun dining meals and experiences. It has been our experience that loyalty by your regular customers goes a long way and word of mouth referrals is the best form of advertising. By keeping patrons in the loop as to what steps you are taking in the success of community building and bringing fantastic food to your tables at your restaurant for them to enjoy; you will make sure they return regularily to dine with you. Great food is critical at every juncture to make sure your loyal diners have the best of the best...
By the way, don't forget that Texas Restaurant Supply is here for you. Required items like smalls, food prep, new and used restaurant equipment, consulting, and auctions that feature ways to purchase affordable upgrades are part of the annual plan for your continued success. Remember to spoil your clients with everything they deserve in 2016. Check out the video from NRA on this years top Food Trends!
Top 20 food trends for 2016:
1. Locally sourced meats and seafood
2. Chef-driven fast-casual concepts
3. Locally grown produce
4. Hyper-local sourcing
5. Natural ingredients/minimally processed food
6. Environmental sustainability
7. Healthful kids' meals
8. New cuts of meat
9. Sustainable seafood
10. House-made/artisan ice cream
11. Ethnic condiments/spices
12. Authentic ethnic cuisine
13. Farm/estate branded items
14. Artisan butchery
15. Ancient grains
16. Ethnic-inspired breakfast items
17. Fresh/house-made sausage
18. House-made/artisan pickles
19. Food waste reduction/management
20. Street food/food trucks
True food trends develop over time and are conditional on choices your dining patrons make each time they dine with you. Being creative in your approach and ideas will make them happy and insure they will return again and again. The results are pretty astounding when you stop and think about it.
There is something about eating food you love, prepared well, at an affordable price, and that it's grown right down the street that hits home with practically everyone. Most of us don't have time to have a garden, so knowing you can support someone who does is very much a way to drive trends in your city or town. Making sure your regaular diners understand this is very important in the long term menu process.
No one has a better view into the window of the future of food trends than the culinary professionals who lead our industry both in food, equipment, trends, and in technology. Making sure you get the best of the best of all these trends to your patrons equates to success. Fresh delicious food made for people to enjoy is extending into beverages, appetizers, and spirits. It just doesn't get any better than this. 44% of the some 1600 Chefs surveyed this year for 2016 Food Trends believe that local sourcing and keeping it sustainability is extremely important to them. From new Thai and African trends in flavors, to gluten free cuisine and non traditional liquors, your clients this year may help you grow in so many ways.
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About the American Culinary Federation - The American Culinary Federation, Inc. (ACF), established in 1929, is the standard of excellence for chefs in North America. With more than 17,500 members spanning nearly 200 chapters nationwide, ACF is the leading culinary association offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States, with the Certified Executive Chef®, Certified Sous Chef®, Certified Executive Pastry Chef® and Certified Culinary Educator® designations accredited by the National Commission for Certifying Agencies. 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. Find ACF on Facebook at www.facebook.com/ACFChefs and on Twitter @ACFChefs.