The Top 20 Trends for 2014 in images. Source: 2014 Culinary Forecast - National Restaurant Assocition

1. 2014 Culinary Forecast:
Top 20 Trends
Source: NRA 2014 Culinary Forecast

2. 1. Locally sourced meats and seafood

3. 2. Locally grown produce

4. 3. Environmental sustainability

5. 4. Healthful kids’ meals

6. 5. Gluten-free cuisine

7. 6. Hyper-local sourcing
(ex. Restaurant gardens)

8. 7. Children’s
nutrition

9. 8. Non-wheat noodles/pasta
(ex. Quinoa, rice, buckwheat)

10. 9. Sustainable seafood

11. 10. Farm/estate branded items

12. 11. Nose-to-tail/Root-to-Stalk cooking
(reduce food waste by using whole animal/plant)

13. 12.Whole grain items in kids’ meals

14. 13. Health/Nutrition

15. 14. New cuts of meat
(Denver steak, pork flat iron, tri-tip)

16. 15.
Ancient
grains
(kamut, spelt,
amaranth)

17. 16. Ethnic-inspired breakfast items (Asianflavored syrups, Chorizo scrambled eggs, coconut milk pancakes)

18. 17. Grazing
(small-plate sharing,
snacking)

19. 18. Non-traditional fish
(ex. Branzino, Arctic char, Barramundi)

20. 19.
Fruit/vegetable
children’s side
items

21. 20. Half-portions/smaller portions for a
smaller price

22. Resources
• For more information on culinary trends for
2014 and beyond, visit www.restaurant.org
• Download a complete guide to 2014 forecasts
– click here or visit
http://www.restaurant.org/Downloads/PDFs/
News-Research/WhatsHot/What-s-Hot2014.pdf