The NPD Group forecasts flat to sluggish foodservice traffic growth for 2018, but the trajectory could change, according to NPD Restaurant Industry Analyst, Bonnie Riggs. Focusing on what consumers want will help foodservice marketers better align their strategies to maximize relevance in 2018 and beyond, says Riggs.

Menu trends that will be heating up in 2018 include doughnuts with non-traditional filling, ethnic-inspired kids’ dishes, farm/estate-branded items, and heritage-breed meats. Trends that are cooling down include artisan cheeses, heirloom fruits and vegetables, and house-made charcuterie.

Each award recipient and their product will be showcased throughout the exhibit halls at the 2016 National Restaurant Association Restaurant, Hotel-Motel Show®, held from May 21-24 in Chicago at McCormick Place.

Diners are increasingly looking for menu alternatives. According to Technomic’s 2015 Center of the Plate: Poultry Consumer Trend Report, 61% agree that turkey (vs. only 59% for chicken) is healthier than beef or pork.

New foodservice products include a grilled chicken club, peanut butter & jelly, and a mushroom-blended patty.

I'm nervous. Like when I place an order at a restaurant. I'm nervous that I'm doing the wrong thing. And not only that, I'm worried I'm doing the wrong thing wrong.