Leading trends in food items on restaurant menus in the United States in 2018*

Leading trends in food items on restaurant menus in the U.S. 2018 This statistic shows the leading 20 trends in food items on restaurant menus in the United States as forecasted by professional chefs for 2018. During the survey, 69 percent of the respondents stated that new cuts of meat (e.g. shoulder tender, oyster steak) would be a "hot trend" for restaurant menus in 2018.
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Share of respondents
New cuts of meat (e.g. shoulder tender, oyster steak, Vegas Strip Steak, Merlot cut)69%
African flavors69%
Doughnuts with non-traditional filling (e.g. liqueur, Earl Grey cream)64%
Ethnic-inspired kids' dishes (e.g. tacos, teriyaki, sushi)64%
Street food-inspired dishes (e.g. tempura, kabobs, dumplings, pupusas)64%
House-made condiments64%
Gourmet items in kids' meals63%
Ethnic-inspired breakfast items (e.g. Asia-flavored syrups, Chorizo scrambled eggs, coconut milk pancakes)63%
Ethnic condiments (e.g. sriracha, sambal, chimichurri, gochujang, zhug)62%
Thai-rolled ice cream62%
Sustainable seafood62%
Ancient grains (e.g. kamut, spelt, amaranth, lupin)61%
Uncommon herbs (e.g. chervil, lovage, lemon balm, papalo)61%
Authentic ethnic cuisine61%
Healthful kids' meals61%
Vegetable carb substitutes (e.g. cauliflower rice, zucchini spaghetti)61%
Ethnic spices (e.g. harissa, curry, peri peri, ras el hanout, shichimi)60%
Peruvian cuisine60%
House-made/artisan pickles60%
Heritage-breed meats60%
Share of respondents
New cuts of meat (e.g. shoulder tender, oyster steak, Vegas Strip Steak, Merlot cut)69%
African flavors69%
Doughnuts with non-traditional filling (e.g. liqueur, Earl Grey cream)64%
Ethnic-inspired kids' dishes (e.g. tacos, teriyaki, sushi)64%
Street food-inspired dishes (e.g. tempura, kabobs, dumplings, pupusas)64%
House-made condiments64%
Gourmet items in kids' meals63%
Ethnic-inspired breakfast items (e.g. Asia-flavored syrups, Chorizo scrambled eggs, coconut milk pancakes)63%
Ethnic condiments (e.g. sriracha, sambal, chimichurri, gochujang, zhug)62%
Thai-rolled ice cream62%
Sustainable seafood62%
Ancient grains (e.g. kamut, spelt, amaranth, lupin)61%
Uncommon herbs (e.g. chervil, lovage, lemon balm, papalo)61%
Authentic ethnic cuisine61%
Healthful kids' meals61%
Vegetable carb substitutes (e.g. cauliflower rice, zucchini spaghetti)61%
Ethnic spices (e.g. harissa, curry, peri peri, ras el hanout, shichimi)60%
Peruvian cuisine60%
House-made/artisan pickles60%
Heritage-breed meats60%
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Description Source More information
This statistic shows the leading 20 trends in food items on restaurant menus in the United States as forecasted by professional chefs for 2018. During the survey, 69 percent of the respondents stated that new cuts of meat (e.g. shoulder tender, oyster steak) would be a "hot trend" for restaurant menus in 2018.
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Release date
December 2017
Region
United States
Survey time period
October to November 2017
Number of respondents
700 respondents
Age group
18 years and older
Special properties
chef members of the American Culinary Federation
Method of interview
Online survey
Supplementary notes
* Forecast.
The survey was conducted among professional chef members of the American Culinary Federation. The chefs were given a list of 161 items and were asked to rate each item as a "hot trend," "yesterday's news" or "perennial favorite" for restaurant menus in 2018.

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