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Chefs Speak Out On F&B Trends: What's Hot, What's Not
November 30, 2007
The U.S. National Restaurant Association released its second annual F&B trends survey yesterday, which asks nearly 1,300 chefs to rate close to 200 menu items, cuisines and preparation methods as “hot,” “cool/passé,” or a “perennial favorite.”
The results? Small is big, as bite-size desserts and small plates top the list of hot trends. Also hot: locally-sourced ingredients, signature cocktails and food/beer pairings.
Want to read more about today’s hot F&B trends? HOTELS has recent articles that touch on all of them. Here is a short list:
Small plates: Plating To Taste
Locally-sourced ingredients: Herbs Take Center Stage; Seasonal Menus Simplify, Refresh
Signature cocktails: Margarita To The Max
Food/beer pairings: Elevating Beer To Fine Dining
Posted by Derek Gale on November 30, 2007 | Comments (0)