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Survey Sheds Light On Top Restaurant Menu Trends For 2014

December 3, 2013: 12:00 AM EST
Local sourcing, environmental sustainability and nutrition – especially children's nutrition – are among the top trends for 2014 on America’s restaurant menus, according to a survey of 1,300 professional chefs. According to survey sponsor National Restaurant Association, these trends have been gaining momentum for several years. Five items gained most in trendiness since last year: nose-to-tail/root-to-stalk cooking, pickling, ramen, dark greens, and Southeast Asian cuisine. Items with the largest drop in “hot trend” rating were Greek yogurt, sweet potato fries, new cuts of meat, grass-fed beef, and organic coffee. Highest rankings as perennial trends went to fried chicken, Italian cuisine, frying, barbeque, and eggs benedict.
"What's Hot in 2014 culinary forecast confirms sourcing, nutrition trends", Report, National Restaurant Association, December 03, 2013, © National Restaurant Association
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