The National Restaurant Association’s annual “What’s Hot” culinary forecast predicts that local sourcing, environmental sustainability and children’s nutrition will be key trends in 2014.
The National Restaurant Association’s annual “What’s Hot” culinary forecast predicts menu trends for the year ahead by surveying nearly 1,300 professional chefs -- members of the American Culinary Federation (ACF) -- and the results are in for 2014.
The top restaurant menus trends for 2014 focus on local sourcing, environmental sustainability and nutrition -- children’s nutrition in particular. Officials say these trends have been gaining momentum for several years and indicate that these wider themes influence the national culinary scene.