The New Year has arrived…And as holiday celebrations end, planning for the upcoming year begins, and should be an important part of any company’s “Look back and aim forward” strategy.
As part of our planning process, VSAG looks to our friends at the National Restaurant Association for their annual “What’s Hot” Culinary Forecast of Menu Trends as one resource of ideas and information for a small part of what we do.
As a company that encourages our clients to implement sustainable practices whenever possible, we are happy to see a strong representation of sustainable trends this year. For example, locally sourced/grown meats/seafood and produce take the two top spots on what diners can expect to see more of in the coming year.
Also, as we are committed to offering children fresh, yet flavorful offerings on client menus (thus instilling lifelong healthy eating habits), it is great to see that healthful kids’ meals help round out the top three 2013 trends.
Here is the full NRA 2013 top 10 trend list:
1. Locally sourced meats and seafood
2. Locally grown produce
3. Healthful kids’ meals
4. Environmental sustainability as a culinary theme
5. Children’s nutrition as a culinary theme
6. New cuts of meat
7. Hyper-local sourcing
8. Gluten-free cuisine
9. Sustainable seafood
10. Whole grain items in kids’ meals
Also this year, the NRA surveyed nearly 200 professional bartenders revealing that onsite barrel-aged drinks, food-liquor pairings and culinary cocktails are poised to be 2013’s hottest restaurant beverage menu trends.
For the full forecast visit the NRA What’s Hot 2013 Forecast. And for business planning purposes visit our VSAG Business Plans & Restaurant Plans section of this website.
Cheers to all our VSAG clients and VSAG.com followers for a prosperous New Year!