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Leading trends in culinary themes on restaurant menus in the U.S. in 2018
Leading trends in culinary themes on restaurant menus in the U.S. in 2018
Leading trends in culinary themes on restaurant menus in the United States in 2018*
This statistic shows the leading ten trends in culinary themes on restaurant menus in the United States as forecasted by professional chefs for 2018. During the survey, 66 percent of the respondents stated that environmental sustainability would be a "hot trend" for restaurant menus in 2018.
Leading trends in culinary themes on restaurant menus in the United States in 2018*
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| Share of respondents | |
|---|---|
| Hyper-local sourcing (e.g. restaurant gardens) | 74% |
| Chef-driven fast-casual concepts | 70% |
| Natural ingredients/clean menus | 69% |
| Food waste reduction | 68% |
| Veggie-centric/vegetable-forward cuisine | 67% |
| Environmental sustainability | 66% |
| Locally sourced meat and seafood | 66% |
| Locally sourced produce | 65% |
| Simplicity/back to basics | 63% |
| Farm/estate-branded items | 62% |
| Share of respondents | |
|---|---|
| Hyper-local sourcing (e.g. restaurant gardens) | 74% |
| Chef-driven fast-casual concepts | 70% |
| Natural ingredients/clean menus | 69% |
| Food waste reduction | 68% |
| Veggie-centric/vegetable-forward cuisine | 67% |
| Environmental sustainability | 66% |
| Locally sourced meat and seafood | 66% |
| Locally sourced produce | 65% |
| Simplicity/back to basics | 63% |
| Farm/estate-branded items | 62% |
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Description
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This statistic shows the leading ten trends in culinary themes on restaurant menus in the United States as forecasted by professional chefs for 2018. During the survey, 66 percent of the respondents stated that environmental sustainability would be a "hot trend" for restaurant menus in 2018.
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- Release date
- January 2018
- 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.
Source
- Show sources information
- Show publisher information
- Release date
- January 2018
More information
- 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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Statistics on "Local foods"
- Consumer definition of "local food" in the United States as of October 2015*
- Consumers' preference for local brands and global brands worldwide in 2015, by category*
- Leading reasons for choosing local versus global brands among consumers worldwide in 2015
- Product claims U.S. consumers look for on food labels while grocery shopping in 2014
- How often do you eat locally grown foods?
- What promotional initiatives motivate you to buy local foods?*
- How interested are you in locally sourced meat and poultry?
- The importance of the factor "local" among beer drinkers in the United States in 2015, by age group
- The importance of the factor "local" among craft beer drinkers in the United States in 2015, by age group
- Are you satisfied with the amount of healthy food options available in your local stores and restaurants?
- Are you satisfied with the portion size of food options available in your local stores and restaurants?
- U.S. consumers' importance of locally grown produce and packaged goods when selecting their primary grocery store in 2013 and 2014*
- I am more likely to purchase and willing to pay more for a soup or salad that is...
- What are the main reasons for not buying local groceries?*
- Leading trends in culinary themes on restaurant menus in the United States in 2018*
- Leading trends in main dishes on restaurant menus in the United States in 2018*
- Leading trends in food items on restaurant menus in the United States in 2018*
- Leading trends in produce on restaurant menus in the United States in 2018*
- What are your plans for serving these types of food in 2014?
- Consumers whose restaurant choice is influenced by local foods in the United States as of July 2014, by generation
- Share of restaurant operators reporting increased interest in locally sourced items in the United States as of December 2015, by restaurant type
- Leading trends in alcohol items on restaurant menus in the United States in 2018*
- Leading trends in food preparation methods on restaurant menus in the United States in 2016*
- Leading trends in global flavors on restaurant menus in the United States in 2018*
- Leading trends in desserts on restaurant menus in the United States in 2018*
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- Distribution of sales in the restaurant industry in Canada from 1996 to 2014*
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- Total cost of food waste in restaurants including inflation in Northern Ireland between 2006 and 2016 (in million GBP)
- Share of consumers who have purchased a meal from a food truck in the United States as of November 2014, by age group
- Attributes of tabletop tablets in United States restaurants as of March 2014
- Share of Americans who visited a sit-down restaurant 10 or more times in the past 3 months in 2018, by age
- Annual turnover of the food and beverage service activities industry in Hungary from 2008 to 2016 (in million euros)
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- Number of establishments in the food service industry in Hong Kong from 2010 to 2015
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