What’s Hot, and What’s Not
Health will be an increasingly important focus on menus in 2022, according to the recently released “What’s Hot Culinary Forecast” from the National Restaurant Association.
The annual report looks at topics, trends, and products expected to drive restaurant menus across all dayparts, menu categories, beverages, flavors, and packaging. To compile the report, more than 350 chefs rated 109 food items in October. The restaurateurs were asked to label each item as “Hot,” “Not Hot,” or “Perennial Favorite.” The report also features a “Chef’s Choice” section where respondents gave their own answer of what would trend in 2022.
Beyond a meal’s physical health impacts, consumers will look for responsible sustainability practices, the report indicates, such as reusable and recyclable packaging, zero-waste options, and plant-based offerings. Additionally, chefs anticipate more alcohol-infused desserts and globally inspired options in a growing movement to create more refined menus.
“In addition to a return to health-focused menu offerings and more eco-friendly, improved off-premises packaging, all of which rated high in the top trends, we’re expecting operators to look across their menus for transformative opportunities,” Hudson Riehle, the Association’s senior vice president of research said in a statement. “Look for trends that fuse the traditional meal daypart items with other dayparts and an increasing popularity of snacking and its allied items. Also, with the popularity of cocktails-to-go during the pandemic, restaurants will look to expand both alcoholic and non-alcoholic craft beverage options.”
The following are the top trends to look for in 2022, including an overall scope and a specific look at dayparts and food and beverage categories.
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