The National Restaurant Association’s 2023 “What’s Hot Culinary Forecast” predicts globally inspired salads will be a top trend this year.

Flatbread sandwiches and wraps have become staples on many menus in recent years.

As consumers continue to seek globally inspired menus, awareness of Kurdish cuisine shows signs of growth.

Forward momentum on the school foodservice agenda continues to play out.

The popularity of hot and spicy food remains on the upswing.

Hyperlocal food has become a key trend in the foodservice industry.

The emergence of new concepts and expansion of others keep this Hawaiian fare prominent.

The popularity of bowl-based meals remains on the rise, with consumers drawn to the ability to customize what they eat with protein, vegetables and carbs.

Whether for health, sustainability or ethical reasons, the numbers reveal more Americans are shifting to a meatless diet.

“Grilled” is the top prep method called out on menus, according to Chicago-based Datassential’s “2021 MenuTrends” report. Grilled food not only appears on 78.5% of menus, but grilling also represents the most common prep method for limited-time offers at major chains.

Some may view a table in a restaurant simply as a place to enjoy a meal with clients, family and friends, with knives, forks and plates just serving a basic purpose.

Artisan meat and cheese popularity continues to soar as Americans’ hankering for charcuterie boards grows.

Food trucks have become a popular option for those wanting to test a concept before making a bigger investment in a brick-and-mortar operation. And the benefits of being mobile are not just financial. Operators can try out different locations first. Menu experimentation is easier. Labor requirements are minimal, and supply issues can be more easily addressed.

Early learnings show staying power, shifting strategies

Menus expand with fusion mash-ups, plant-forward elements build, and operators seek equipment efficiencies now more than ever.

Next-level mocktails continue to evolve as bartenders look for ways to elevate them.

The word “immunity” has grown on menus by 37% in the last year, according to Chicago-based Datassential’s “New Foundations in Health” report. Fast-casual restaurant menus most commonly reference the term “immunity boosters,” and operators mainly use these ingredients in juices and bowls.

Two areas of concern: supply chain issues and labor shortages.

Reading about trends always ushers in a sense of excitement and anticipation about potential change, growth and innovation on the horizon. Changes in how chefs, culinarians, restaurateurs and foodservice operators develop their menus can have a significant impact on the equipment choices and design details needed to support them.

Outdoor commercial kitchens can be profit centers, although they don’t come without numerous hurdles.

With New York City now introducing electrification mandates in the name of sustainability, the electric kitchen may come up in more conversations.

A symbol of Americana, pies represent the third-most common dessert offerings on restaurant menus today, after cakes and cheesecakes, according to Chicago-based Datassential.

The last two years have brought major disruptions to the restaurant and foodservice industry —for better or for worse.

Three years ago, no one would have been able to tell you what a virtual foodservice brand was or what it was for. Today, many people still do not know. And yet, virtual brands continue to pop up all over the industry — so much so that they can be considered their own market segment.

Burgers serve as a staple on many restaurant menus but have received an overhaul by way of more premium meat blends and upscale toppings. Using high-end meat, such as wagyu, is one of the most favored megatrends among consumers, with more than 40% expressing interest, according to Chicago-based Datassential.

Green initiatives continue to generate notice among consumers.

Piggybacking on the success of meal kits delivered to homes, many restaurants added meal kit variations to carryout menus as a revenue driver in the last 18 to 24 months.

One restaurant operator segment well-positioned to weather challenging conditions, including economic downturns and even a pandemic, is pizza. This food’s popularity shows no signs of waning as its variety of toppings, crust options and formats continues to keep pace with consumer trends and demand.

Bars and restaurants continue to incorporate unique and specific glassware in response to the burgeoning demand for high-end cocktails and spirits.

The catering environment has transitioned from self-serve buffets and family style servings to manned serving stations and individual portions. Dishes are more likely to be preplated to minimize contact.