Leading trends in breakfast/brunch items on restaurant menus in the United States in 2018*

Leading trends in breakfast/brunch items on restaurant menus in the U.S. 2018 This statistic shows the leading five trends in breakfast/brunch items on restaurant menus in the United States as forecasted by professional chefs for 2018. During the survey, 63 percent of the respondents stated that ethnic-inspired breakfast items (e.g. Asian-flavored syrups, Chorizo scrambled eggs, coconut milk pancakes) would be a "hot trend" for restaurant menus in 2018.
Restaurant trends - additional information

During a survey among chef members of the American Culinary Federation it was found that new cuts of meats and African flavors would be seen as the “hot trend” for restaurant menus in 2018. Both of these has a share of 69 percent, each. Another trend on U.S. restaurants menus was environmental sustainability, followed by the use of natural ingredients and minimally processed food. Additionally, pickling was the leading food preparation method used in restaurants and doughnuts with non-traditional filling was forecasted to be the most popular trend in desserts in 2018.

Despite the new restaurant trends, consumers often cite food taste and prior experience as the factors that most influence their decision to revisit a restaurant. While seemingly growing in popularity in recent years, free Wi-Fi and in-restaurant technology were the least popular reasons to revisit a restaurant among respondents of a Deloitte survey.

The number of people who visited any type of restaurant in the United States grew from 217.66 million in the last month as of spring 2008 to 233.73 million in spring 2017. In the 6 years from 2008 to 2014, the number of restaurant visits by families decreased by one billion. Ethnic-inspired kids' dishes, gourmet items in kids' meals and healthful kids' meals were forecasted to be some of the leading trends for kids’ meals on restaurant menus in 2018.

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Share of respondents
Ethnic-inspired breakfast63%
Avocado toast45%
Traditional ethnic breakfast39%
Overnight oats36%
Breakfast hash29%
Share of respondents
Ethnic-inspired breakfast63%
Avocado toast45%
Traditional ethnic breakfast39%
Overnight oats36%
Breakfast hash29%
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This statistic shows the leading five trends in breakfast/brunch items on restaurant menus in the United States as forecasted by professional chefs for 2018. During the survey, 63 percent of the respondents stated that ethnic-inspired breakfast items (e.g. Asian-flavored syrups, Chorizo scrambled eggs, coconut milk pancakes) would be a "hot trend" for restaurant menus in 2018.
Restaurant trends - additional information

During a survey among chef members of the American Culinary Federation it was found that new cuts of meats and African flavors would be seen as the “hot trend” for restaurant menus in 2018. Both of these has a share of 69 percent, each. Another trend on U.S. restaurants menus was environmental sustainability, followed by the use of natural ingredients and minimally processed food. Additionally, pickling was the leading food preparation method used in restaurants and doughnuts with non-traditional filling was forecasted to be the most popular trend in desserts in 2018.

Despite the new restaurant trends, consumers often cite food taste and prior experience as the factors that most influence their decision to revisit a restaurant. While seemingly growing in popularity in recent years, free Wi-Fi and in-restaurant technology were the least popular reasons to revisit a restaurant among respondents of a Deloitte survey.

The number of people who visited any type of restaurant in the United States grew from 217.66 million in the last month as of spring 2008 to 233.73 million in spring 2017. In the 6 years from 2008 to 2014, the number of restaurant visits by families decreased by one billion. Ethnic-inspired kids' dishes, gourmet items in kids' meals and healthful kids' meals were forecasted to be some of the leading trends for kids’ meals on 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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