Chefs and restauranteurs are in hyper mode when it comes to creating innovative concepts for 2018. Steak-and-potatoes and burgers-and-fries are all yesterday’s news. According to a survey by the National Restaurant Association of more than 700 Chefs, these are some of the hot trends for the upcoming year.
- House made condiments
- Sustainable seafood
- Vegetable carb substitutes
- Artesian pickles
- Thai rolled ice cream
- Donuts with non-traditional filling.
In addition, look for more African inspired cuisine to hit the local restaurant scene as well as more gourmet items in kids meals. The survey also concluded that the locally sourced/farm to table trend will continue to emphasize natural ingredients and food waste reduction.