Sustainability, local sourcing and nutrition - Top restaurant menu trends for 2010
by Louise D'Allura on December 17th, 2009

This month in the US the annual National Restaurant Association survey of American Culinary Federation member chefs (more than 1,800) revealed some interesting restaurant trends that are totally applicable in the Australian culinary environment.

The “What’s Hot in 2010″ survey on restaurant menus trends found local sourcing of ingredients, sustainability and nutrition as the top trends amongst the 215 items.

What I was most excited about was the number of nutrition related issues that came up high in the Top 20 (i.e. nutritious kids’ meals, half-portions, gluten-free/food-allergy conscious meals)!

Sustainablity was right up there with local sourcing “farm-to-fork” (or as we say in Australia paddock to plate) as number one. This obviously recognises both restaurant operators and consumers are focusing on freshness, minimal transportation, and supporting local communities and businesses.

On the design side, one of the hottest restaurant concepts in 2010 was restaurants with gardens (I’m thinking The Spirit House in Yandina!!).

So where do they get their inspiration so they can innovate? Television (e.g. Food Network, cooking shows), trade shows/ seminars/ conference and independent restaurants.

Have a look at the American Culinary Federation website for full details and to download the report!

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