Leading trends in appetizers on restaurant menus in the U.S. in 2016

Leading trends in appetizers on restaurant menus in the United States in 2016*

by Statista Research Department, last edited Nov 5, 2015
Leading trends in appetizers on restaurant menus in the U.S. in 2016 This statistic shows the leading trends in appetizers on restaurant menus in the United States as forecasted by professional chefs for 2016. During the survey, 59 percent of the respondents stated that house-cured meats/charcuterie was a "hot trend" for restaurant menus in 2016.
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Leading trends in appetizers on restaurant menus in the United States in 2016*

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Share of respondents
Fresh/house-made sausage67%
House-cured meats/charcuterie59%
Vegetarian appetizers59%
Ethnic/street food-inspired appetizers (e.g. tempura, taquitos, kabobs)53%
Seafood charcuterie 52%
Amuse-bouche/bite-size hors d'oeuvre51%
Ethnic dips (e.g. hummus, tabbouleh, baba ganoush, tzatziki)41%
Poke/ceviche33%
Bone marrow32%
Jerky (e.g. beef, fish, turkey, boar, bison)32%
Flatbread appetizers30%
Oysters25%
Sliders/mini-burgers24%
Share of respondents
Fresh/house-made sausage67%
House-cured meats/charcuterie59%
Vegetarian appetizers59%
Ethnic/street food-inspired appetizers (e.g. tempura, taquitos, kabobs)53%
Seafood charcuterie 52%
Amuse-bouche/bite-size hors d'oeuvre51%
Ethnic dips (e.g. hummus, tabbouleh, baba ganoush, tzatziki)41%
Poke/ceviche33%
Bone marrow32%
Jerky (e.g. beef, fish, turkey, boar, bison)32%
Flatbread appetizers30%
Oysters25%
Sliders/mini-burgers24%
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by Statista Research Department, last edited Nov 5, 2015
This statistic shows the leading trends in appetizers on restaurant menus in the United States as forecasted by professional chefs for 2016. During the survey, 59 percent of the respondents stated that house-cured meats/charcuterie was a "hot trend" for restaurant menus in 2016.
Show more
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