Tendencias mercadeo restaurantes

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What’s HOT
in 2010
Top Trends by Category
Keeping up with food and beverage trends is crucial to develop the right menu mix. That’s why restaurateurs turn to the National Restaurant Association to help them stay abreast of the hottest menu trends.The Association each year surveys professional chef members of the American Culinary Federation. The latest survey, conducted in 2009, was based onthe input of more than 1,800 chefs. Respondents ranked 214 items by how trendy they would be in 2010. See p. 11 for more information about methodology.
2 Traditional ethnic breakfast items (e.g. huevos rancheros, shakshuka, ashta, Japanese) 3 Ancient grains (e.g. kamut, spelt, amaranth) 4 Flatbreads (e.g. naan, papadum, lavash, pita, tortilla) 5 Flower syrup/essence 3 Fresh fruit breakfast items 4Seafood breakfast items (e.g. smoked salmon, oysters, crab cake) 5 Prix fixe brunches

CHEF SURVEY:

Appetizers/Starters
1 Amuse bouche 2 Mini-burgers/sliders 3 Appetizer combos/ platters 4 Appetizer salads 5 Asian appetizers (e.g. tempura, spring rolls/ egg rolls, satay, dumplings)

Preparation Methods
1 Liquid nitrogen chilling/ freezing 2 Braising 3 Sous vide 4 Smoking 5Oil-poaching/confit

Kids’ Meals
1 Nutritionally balanced children’s dishes 2 Fruit/vegetable children’s side items 3 “Kid cuisine”/gourmet children’s dishes 4 Children’s entrée salads 5 Ethnic-inspired children’s dishes

Top 20 Trends

Main Dishes/ Center of the Plate
1 Locally sourced meats and seafood 2 Half-portions/smaller portion for a smaller price

Culinary Themes
1 Sustainability 2Farm/estate-branded ingredients 3 Gluten-free/food allergy conscious 4 Nutrition/health 5 Simplicity/back to basics

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20

Locally grown produce Locally sourced meats and seafood Sustainability Bite-size/mini desserts Locally-produced wine and beer Nutritionally balanced children’s dishes Half-portions/smaller portion for a smaller price Farm/estate-brandedingredients Gluten-free/food allergy conscious Sustainable seafood Superfruits (e.g. acai, goji berry, mangosteen, purslane) Organic produce Culinary cocktails (e.g. savory, fresh ingredients) Micro-distilled/artisan liquor Nutrition/health Simplicity/back to basics Regional ethnic cuisine Non-traditional fish (e.g. branzino, Arctic char, barramundi) Newly fabricated cuts of meat (e.g. Denversteak, pork flat iron, Petite Tender) Fruit/vegetable children’s side items

3 Sustainable seafood 4 Non-traditional fish (e.g. branzino, Arctic char, barramundi) 5 Newly fabricated cuts of meat (e.g. Denver steak, pork flat iron, Petite Tender)

Nonalcoholic Beverages Produce
1 Locally grown produce 2 Superfruits (e.g. acai, goji berry, mangosteen, purslane) 3 Organic produce 4 Exotic fruit(e.g. durian, passion fruit, dragon fruit, paw paw, guava) 5 Micro-vegetables/ micro-greens 1 Specialty iced tea (e.g. Thai-style, Southern/ sweet, flavored) 2 Organic coffee 3 Agua fresca 4 Green tea 5 Flavored/enhanced water

Sides/Starches
1 Quinoa 2 Braised vegetables 3 Brown/wild rice 4 Steamed/grilled/roasted vegetables 5 Buckwheat items

Alcohol and Cocktails
1 Locally-produced wine andbeer 2 Culinary cocktails (e.g. savory, fresh ingredients) 3 Micro-distilled/artisan liquor 4 Organic wine/beer/ liquor 5 Food-beer pairings

Desserts
1 Bite-size/mini desserts 2 Artisan/house-made ice cream 3 Dessert flights/combos 4 Savory desserts 5 Gelato/sorbet

Ethnic Cuisines and Flavors
1 Regional ethnic cuisine 2 Ethnic fusion 3 North African/Maghreb 4 Latin American/Nuevo Latino 5Southeast Asian (e.g. Thai, Vietnamese, Burmese, Malaysian)

Breakfast/Brunch
1 Ethnic-inspired breakfast items (e.g. Asianflavored syrups, chorizo scrambled eggs, coconut milk pancakes)

Other Food Items/ Ingredients
1 Artisanal cheeses 2 Black garlic

www.restaurant.org/foodtrends

What’s HOT
in 2010
WHAT’S HOT

CHEF SURVEY:

2

All 208 Items Ranked by “Hot” Responses
HOT...
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