TOP MENU-MAKING TREND
MODULAR MENUS: From small plates to samplers, bento
boxes and mix-and-match meal components, it’s all about a little
of this, a little of that.
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TOP CHEESE TREND
IBERIAN: America’s unending appetite for cheese has prompted
chefs and producers to look for the next great source. Behold the
power of Iberian.
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TOP TECHNIQUE TREND
TOASTING: The evidence is growing: A little dry
heat can make magic with sandwiches, spices, nuts and more, bringing
out more flavor, texture and aroma.
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TOP BUZZWORD TREND
ARTISAN: This one word says “made-for-you,” “handcrafted” and “one-of-a-kind” while
also holding the promise of sustaining and reinvigorating traditional
methods of food production.
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TOP SAUCE TREND
CHIMICHURRI: Full of lively flavors, bright color and good health,
this Latin-style number works as a marinade, condiment, dressing,
sandwich spread, dip and more.
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TOP ECO-CUISINE TREND
LOCAL: Backlash against “factory food” and more interest
in “farm-to-fork” programs are prompting plenty of interest
in smaller-scaled and sustainable sources.
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TOP ETHNO-CUISINE TREND
REGIONAL MEXICO: Menu makers are digging deeper into authentic regional
variations of familiar ethnic specialties, with Mexico leading the
way.
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TOP EQUIPMENT TREND
WOOD-FIRED: As wood grills and hearth pizza become more commonplace,
chefs turn to wood-burning ovens, adding romance to even the most
straightforward ingredients.
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TOP DESSERT TREND
DOWNSIZING: Cupcakes, cookies, spoon-sized crème brûlée,
two-bite brownies and cakes, petit fours, individual tarts: “Just-for-me” sweets
are hard to resist.
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TOP BEVERAGE TREND
SEASONAL SIPS: Beverage lists are going the way of food menus,
touting
all things seasonal, local and regional
as mixologists match the level of
the libations to the food.
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BEHIND THE TRENDS
A look at the research, expertise and
data gathering that informed our
Top Ten Trends for 2007.
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OUR PANEL OF EXPERTS
We hand-picked these esteemed foodservice professionals to provide
expert insight and advice, straight
from the source.
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TOP 10 CHART
An easy reference recapping our trends and providing a glimpse
of the flavors, ingredients, techniques and influences further
out on
the horizon.
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INDEPENDENT OUTLOOK
Are we going back to basics, further into the gastronomical future
or both? Will inspiration be domestic or imported? More thoughts
on flavor trends for the year ahead from leading independent
chefs across the country.
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