Chefs will branch out in 2014 and skip traditional fare such as chicken in favor of unusual proteins such as pork belly, catfish or octopus, predicted Andrew Freeman, chief executive of San Francisco-based hospitality consulting firm Andrew Freeman & Co. Side dishes, desserts and cocktails are also getting overhauled and consumers should expect to see more out-of-the-box offerings like hybrid dishes, high-end comfort food and gourmet ice cream sandwiches in place of today's popular doughnuts.

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