Menu trends: leading appetizer items U.S. 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.

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

Characteristic	Share of respondents
Fresh/house-made sausage	67%
House-cured meats/charcuterie	59%
Vegetarian appetizers	59%
Ethnic/street food-inspired appetizers (e.g. tempura, taquitos, kabobs)	53%
Seafood charcuterie	52%
Amuse-bouche/bite-size hors d'oeuvre	51%
Ethnic dips (e.g. hummus, tabbouleh, baba ganoush, tzatziki)	41%
Poke/ceviche	33%
Bone marrow	32%
Jerky (e.g. beef, fish, turkey, boar, bison)	32%
Flatbread appetizers	30%
Oysters	25%
Sliders/mini-burgers	24%

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Release date

November 2015

More information

Region

United States

Survey time period

September 2015

Number of respondents

1,575 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 221 items and were asked to rate each item as a "hot trend," "yesterday's news" or "perennial favourite" for restaurant menus in 2016.

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