Leading trends in breakfast/brunch items on restaurant menus in the United States in 2017*

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Share of respondents
Ethnic-inspired breakfast68%
Avocado toast52%
Traditional ethnic breakfast45%
Overnight oats37%
Breakfast hash35%

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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 2017. During the survey, 68 percent of the respondents stated that ethnic-inspired breakfast items (e.g. Asian-flavored syrups, Chorizo scrambled eggs, coconut milk pancakes) was a "hot trend" for restaurant menus in 2017.
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.

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Release date
December 2016
United States
Survey time period
October 2016
Number of respondents
1,298 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 169 items and were asked to rate each item as a "hot trend," "yesterday's news" or "perennial favourite" for restaurant menus in 2017.

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