The National Restaurant Association’s What’s Hot 2018 Culinary Forecast features an emphasis on vegetable-forward and authentic cuisines. As part of the annual survey, done in conjunction with the American Culinary Federation, chefs predict food and beverage trends they anticipate seeing at restaurants in the coming year.
Kick off 2018 by meeting 18 professionals poised to take the foodservice industry to the next level.
Middle Eastern flavors and foods continue to trend, with chefs putting modern spins on the classics and chains beginning to make hummus bowls, falafel and pita sandwiches a mainstream favorite. The popularity of Middle Eastern cuisine falls on the heels of the very trendy Mediterranean cuisine movement, with its plant-based focus on fresh vegetables, healthy fats, beans and legumes as more consumers clean up their diets.
Fast-casual pizza chain adds a former Red Robin culinary.
A Small-Space Challenge Conquered
Designing and equipping smaller spaces gets creative.
Dining receives a transformation at HCA Palms of Pasadena Hospital.
U.S. restaurant and foodservice revenues will total $990 billion in 2021, representing annual increases of 3.9 percent from $819 billion in 2016, per forecast data from The Freedonia Group.
Private equity firm adds to its restaurant portfolio
