Sauerkraut Articles & Resources

What’s Hot in 2015? Discover New Menu Trends

Fermented Foods and Sauerkraut 300x199 Whats Hot in 2015? Discover New Menu TrendsFermentation is the second most popular method of preparation in 2015! Also, local sourcing, environmental sustainability and healthful kids’ meals keep gaining steam as the top trends on restaurant menus in 2015, according to the National Restaurant Association’s annual What’s Hot culinary forecast

The NRA surveyed nearly 1,300 professional chefs – members of the American Culinary Federation (ACF) – to find which foods, cuisines, beverages and culinary themes will be hot trends on restaurant menus in 2015.

“As consumers today increasingly incorporate restaurants into their daily lives, they want to be able to follow their personal preferences and philosophies no matter where or how they choose to dine,” said Hudson Riehle, senior vice president of research for the National Restaurant Association. “So, it’s only natural that culinary themes like local sourcing, sustainability and nutrition top our list of menu trends for 2015. Those concepts are wider lifestyle choices for many Americans in other aspects of their lives that also translate into the food space.” 

“Chefs are committed to supporting their communities and helping make responsible food choices,” said Thomas Macrina, CEC, CCA, AAC, national president of the American Culinary Federation. “I am pleased that members of the American Culinary Federation continue to support local sourcing and sustainable food practices as an annual trend and are paving the way for these values to become part of everyday American cooking.”

In addition, the What’s Hot in 2015 survey found that the top five alcohol and cocktail trends will be micro-distilled/artisan spirits, locally produced beer/wine/spirits, onsite barrel-aged drinks, regional signature cocktails, and culinary cocktails.

Download the full report here and visit Krautlook for more on how you can use sauerkraut: menu substitution ideas and recipes.

Article from the National Restaurant Association, December 3, 2014.