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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*
by S. Lock,
last edited
Feb 5, 2019
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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by S. Lock,
last edited
Feb 5, 2019
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.
- Show sources information
- As a Premium user you get access to the detailed source references and background information about this statistic.
- Show publisher information
- 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
- As a Premium user you get access to the detailed source references and background information about this statistic.
- 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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- I am more likely to purchase and willing to pay more for a soup or salad that is...
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- Leading trends in alcohol items 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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