As a new year rang in, the food industry made its predictions of restaurant trends that will sweep the nation, from rising concepts to customer-facing tech and hot menu items. How do these forecasts correlate to the pizza industry? What’s going to be this year’s hot pizza style? What are your predictions?
Let’s take a look at a few 2017 restaurant trends online.
The National Restaurant Association announced its top culinary trends in December. It’s “Top 20 Food Trends” included:
- New cuts of meat (e.g. shoulder tender, oyster steak, Vegas Strip Steak, Merlot cut)
- Street food-inspired dishes (e.g. tempura, kabobs, dumplings, pupusas)
- Healthful kids’ meals
- House-made charcuterie
- Sustainable seafood
NRA’s “Top 10 Concept Trends” highlighted:
- Hyper-local sourcing (e.g. restaurant gardens, onsite beer brewing, house-made items)
- Chef-driven fast-casual concepts
- Natural ingredients/clean menus
- Environmental sustainability
See which hot trends made NRA’s annual “What’s Hot 2017 Culinary Forecast”.
The Social Portal Eater.com assembled “Every Single Food Trend That’s Been Predicted for 2017”. The list includes trends like creative, house-made condiments; frybread; jackfruit and alternative pastas. While it is limited to an itemized list, they have linked to details on each specific trend.
For a look at some of the methodology of predicting food trends, check out The New York Times take on “The Dark (and Often Dubious) Art of Forecasting Food Trends“.
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