NRA：2023年热门烹饪预测_13页_21mb

2023 Culinary Forecast Summary

Core Content Overview

The 2023 What's Hot Culinary Forecast is a collaborative effort by the National Restaurant Association, the American Culinary Federation (ACF), and Technomic, based on insights from over 500 culinary professionals. The report identifies the top menu trends, emerging trends, and cooling trends across various categories, emphasizing the importance of experiences, local culture, community, comfort foods, and menu streamlining in the evolving restaurant landscape.

Top 10 Hot Trends for 2023

1. Experiences/local culture and community
2. Fried chicken sandwiches
3. Chicken sandwiches 3.0 (spicy and sweet-heat fusion flavors)
4. Charcuterie boards
5. Comfort fare
6. Flatbread sandwiches/healthier wraps
7. Sriracha variations
8. Globally inspired salads
9. Zero waste/Sustainability/Upcycled foods
10. Southeast Asian cuisine (Vietnamese, Singaporean, Philippine, etc.)

Top Trends by Category

Ones to Watch (Emerging Trends)

These trends are gaining traction and could become mainstream in the future:

1. Globally inspired sandwiches (e.g., Chinese Rou Jia Mo, Argentine choripan)
2. New sandwich carriers (e.g., paratha, roti, crepes)
3. Amazake (Japanese fermented rice drink)
4. Alfajor (sweet confection made with almond paste and honey)
5. Balkan cuisine (Croatian, Bulgarian, Turkish, etc.)
6. Raki (Turkish anise-flavored alcohol)
7. Automation technology (for monitoring volume, temperature, and time)
8. Hawaiian haupia (coconut pudding)
9. Huacatay (Peruvian black mint sauce)
10. Elevated breakfast bowls (e.g., breakfast rice bowls, breakfast pasta bowls)

Cooling Trends (Fads)

These trends are losing momentum and may not sustain long-term interest:

1. Pickle pizza
2. Breakfast salads
3. Fried lasagna
4. Balsamic cocktails
5. Fruit-flavored coffee (e.g., banana)
6. Pickled French fries
7. Ranch water
8. Upscale pigs-in-a-blanket
9. Name-brand snacks (retail brands in restaurant recipes)
10. Crudité platters

All-Day Dining Trends

The blurring of traditional meal times has led to increased demand for flexible dining options:

• Breakfast:

  1. Value meals
  2. Unique handhelds (French toast sticks, chicken & waffle sandwiches)
  3. Veggie-forward breakfasts (e.g., vegan tofu scramble, breakfast relleno)

• Lunch:

  1. Chicken sandwiches 3.0
  2. Fried chicken sandwiches
  3. Flatbread sandwiches/healthier wraps

• Dinner:

  1. Less-expensive meat cuts
  2. Cauliflower carb alternatives (e.g., rice, pizza crust)
  3. Meal kits/family meals

• Snacks:

  1. Elevated bar snacks
  2. Bolder loaded fries (ghost pepper, hot honey)
  3. Reduced-sugar snacks

• Desserts:

  1. Alternative sweeteners
  2. Revamped classics (e.g., moon pies, deconstructed s'mores)
  3. CBD desserts

• Beverages (Non-Alcohol):

  1. Oat, nut or seed milks
  2. Cold brew innovations (flavored, with toppings)
  3. Non-alcohol seltzers/sparkling water

• Beverages (Alcohol):

  1. Spritzes
  2. Espresso martinis
  3. Spicy cocktails (ghost pepper cocktails)

Flavor Tourism & Global Influences

Consumers are increasingly drawn to globally inspired flavors and are willing to explore new cuisines. Flavor tourism is on the rise, with a preference for unique, bold, and complex flavors. Social media plays a significant role in spreading awareness and driving interest in these global trends.

• Top Global Trends:

  1. Southeast Asian cuisine
  2. Caribbean cuisine
  3. South American cuisine

• Top Condiments, Sauces, Spices & Seasonings:

  1. Sriracha variations
  2. Ganjang (Korean soy sauce)
  3. Guajillo chili sauce

Methodology

The survey was conducted by the National Restaurant Association in partnership with ACF and Technomic, targeting 500 culinary professionals. Participants were asked to rate 110 items across 11 categories as Hot, Not Hot, or Emerging. The report highlights the top 10 Hot Trends, top trends by category, ones to watch, and cooling trends.

Key Insights

• Experiences and community are top priorities for consumers, even in an off-premises-dominated market.
• Comfort foods and healthier options are in constant competition, with both maintaining strong appeal.
• Menu streamlining is a strategic response to rising costs and customer demand for value.
• Sustainability and zero waste are becoming integral to menu design and operations.
• Global influences are shaping the future of food, with a focus on authentic and innovative flavors.
• Social media is a key driver in promoting new and unique food experiences.