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Local Everything Ranks High as a 2017 Foodservice Trend

Hyper-local sourcing was cited as the No.1 concept trend for the new year by the National Restaurant Association. Its 2017 Culinary Forecast offers a peak into the themes and menu items that will prevail in 2017. Examples of hyper-local sourcing include restaurants with gardens on site and house-made items. The local theme extends to locally sourced produce, meat and seafood.

At least 70 percent of the 1,300 professional chefs surveyed by the NRA  ranked new cuts of meat (e.g. shoulder tender and oyster steak), street food-inspired dishes (e.g. tempura and pupusas) and healthful kids’ meals as hot trends for the new year.

Here’s what made the list of trends that are heating up: Poke, house-made charcuterie, street food-inspired dishes, food halls, ramen, breakfast burrios/tacos, house-made condiments, and lumberjack breakfast/fry-up.

Items that made the perennial favorites list include: fish and chips, French toast, bacon, mashed/pureed potatoes, barbecue, comfort foods (think chicken pot pie), shellfish, cannoli, bread pudding and zucchini.