Restaurant trends - additional information
During a survey among chef members of the American Culinary Federation it was found that locally sourced meats and seafood were seen as the “hot trend” for restaurant menus in 2015. Locally grown produce was placed second with a share of nearly 80 percent. 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 house-made/artisan ice cream was forecasted to be the most popular trend in desserts that year.
Despite the new restaurant trends for 2015, 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 in 2013.
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 226.05 million in spring 2014. In the 6 years from 2008 to 2014, the number of restaurant visits by families decreased by one billion. Healthful kids’ meals, whole grain items and fruit or vegetable side dishes were the leading trends for kids’ meals on restaurant menus in 2015.