As every new year approaches, chefs and food critics examine what has worked and what hasn’t worked on menus in the 12 months prior. Here at Food & Drink Resources (FDR) it’s a little different. Yes, we look back on the year to see what’s occurred, but we are typically thinking about food and drink trends six to eighteen months in advance to make sure our customers’ menus are relevant when launched.
We’ve been done with the following 10 food trends for a while now. Here in our office, we’re already creating trends for 2017!
We’ve been done with the following 10 food trends for a while now. Here in our office, we’re already creating trends for 2017!1. Kale Salads
I think we can all agree that it’s time for some new greens, hopefully, some greens that are a little less chewy than kale, too.
2. Bruschetta
Hasn’t bruschetta been “in” since the 1980s? That bread you’re eating is stale.
3. Quinoa
The native peoples of Peru and Bolivia cannot wait to eat their own nourishing source of grain. Since the popularity of quinoa has soared, South America is exporting more quinoa than ever. Let’s do them a favor and move on to barley and farro. (Ancient grains are a trend we can get behind.)
4. Bacon
We’re surprised we still have pigs available since bacon is even in our dessert. Sure, it’s tasty in a Bloody Mary, but enough already!
5. 25-Minute co*cktail Creation
Nothing like waiting at the bar or your table, dying of thirst, while the bartender takes 25 minutes to create a handcrafted co*cktail! Let’s not forget we are in the business to serve the customer with friendliness, quality, and efficiency.
6. Slider
Chefs, we are more ingenious than this. Stop the sliders.
7. Cupcakes
Can we eat more pie now?
8. Mac n’ Cheese
There are a lot more comfort foods out there that are ready to be explored. (Like these that we talk about in a different FDR blog post. )
Photo by Fuzheado (Own work) [CC BY-SA 4.0 (http://creativecommons.org/licenses/by-sa/4.0)], via Wikimedia Commons
9. Cronuts
Of course, Cronuts are good, but let’smoveto great with buttery, flaky Kouigns Amanns. And, if you don’t know what Kouigns Amanns are all about, Trader Joe’s describes them as a “…croissant crossed with puff pastry, in the shape of a muffin.” Yes.
10. Gluten Free
For all of those who have Celiac Disease, we chefs will happily create gluten-free menu items, but for everyone else, it’s time for you to eat a bowl of fresh pasta.
Now that you know what’s out in 2016, check out the food and drink trends that are in for next year.
