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Top food and restaurant trends for 2011

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Restaurant and Foodservice

SmartPulse — our weekly reader poll in Restaurant SmartBrief — tracks feedback from restaurant owners and managers about current trends and issues.

Last week’s poll question: Which 2011 culinary trend are you likely to invest in?

  • Half portions or smaller portions — 29.41%
  • Local produce, meat or seafood — 28.57%
  • Sustainability — 23.53%
  • Local beer and wine — 12.61%
  • Culinary cocktails — 5.88%

We rounded up our favorite 2011 forecast trends lists to help you figure out which ones you want to invest in.

  • Restaurant Hospitality reports on Andrew Freeman & Co.’s top restaurant trends, which include pies, one-ingredient restaurants and minimal menus.
  • National Restaurant Association offers trends from the “What’s Hot” survey. Trends include micro-distilled spirits, food-beer pairings and culinary cocktails.
  • Epicurious highlights food halls, Meatless Mondays and sweet potatoes as top food trends of 2011.
  • Restaurant Magazine showcases Technomic’s forecast for 2011, which includes Korean food, c-store competition and celebrity farmers .
  • QSR Magazine sees restaurants adopting back-to-basics cuisine, nutritious kids meals and locally sourced meats.

What trends are you looking forward to?