Before you read this list compiled by the NRA, note that it is the result of a survey of more than 1,600 American Culinary Federation member chefs, so its application in the kind of foodservice we conduct every day is not necessarily “direct.” However, I suspect there are opportunities to evaluate your items in light of these trends; either to develop new offerings --- or simpler yet --- create serving suggestions or recipes to address hot food concepts.
1. Locally grown produce
2. Bite size/mini desserts
3. Organic produce
4. Nutritionally balanced kids meals
5. New/fabricated cuts of meat
6. Fruit/vegetable children’s side items
7. Superfruits (i.e. acai, goji berry)
8. Small plates/tapas/mezze/dim sum
9. Micro-distilled/artisan liquor
10.Sustainable seafood
11.Nutrition/health (e.g. low-fat, reduced sodium)
12.Gluten free food/allergy conscious foods
13.Non-traditional fish
14.Artisanal cheeses
15.Exotic fruit
16.Culinary cocktails
17.Micro-vegetables
18.Organic wine
19.Dessert flights/combos/platters
20.Free range poultry/pork
Selling is about storytelling, and tying your pitch to an emerging trend identified by a chef is a strong story. Think about it.
“If you're looking for a bona fide business advantage, you have to embrace ideas that are strange enough to be rejected by your peers."
-- Gary Hamel, management consultant