Menu trends: leading culinary themes U.S. 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*

Characteristic	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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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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