Locally sourced meats among top menu trends for 2011

By Meatingplace Editors on 12/2/2010

Locally sourced meats, healthy children’s dishes and food trucks will be among the hot trends in food service next year, according to a survey of 1,500 chefs by the National Restaurant Association.

The professional chefs in the survey also identified sustainability, back-to-basics cuisine, farm-branded ingredients and gluten-free/food allergy-conscious items as top menu themes in the year ahead.

Other popular trends include newly fabricated cuts of meat, smaller portions for a smaller price, ethnic-inspired breakfast items, fruit and vegetable side dishes for kids, organic produce, and artisan liquor and cheese.

Local sourcing of ingredients and sustainability are becoming mainstream concerns and are no longer just the focus of niche consumer segments.

“American diners are becoming more and more interested in what’s on their plate. Sustainability and nutrition are becoming key themes in our nation’s nearly one million restaurants,” said Hudson Riehle, senior vice president of research for the restaurant association.

Thirty percent of the chefs said mobile food trucks and “pop-up” restaurants will be the hottest operational trend in 2011, while 18 percent said restaurants with gardens will be the top trend, and 17 percent said social media marketing.

Mobile food trucks are thriving due to lower start-up and marketing costs than conventional restaurants. Food truck operators announce their locations to loyal fans through Facebook, Twitter and other social sites. Some rely on customer votes to determine the day's locations.

Also in the survey, 55 percent of all chefs said they are currently using social media for professional purposes, and another 16 percent said they plan to start.

To build business in the weak economy, the chefs said they are offering value specials, simplifying menus to save on prep labor and ingredients and increasing marketing efforts. Chefs also focused on promoting health and nutrition. Twenty-one percent said they are creating menu selections with lower-sodium, lower-calorie and lower-fat items, 19 percent said they are increasing fresh produce options, and 17 percent said they are getting involved in school nutrition and children’s education efforts.

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