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1、1National Restaurant Association|Whats Hot 2023|Restaurant.orgThe National Restaurant Association,in partnership with the American Culinary Federation(ACF)and Technomic,conducted the 17th annual Whats Hot survey targeted to thought leaders in the culinary field.More than 500 professionals from the A
2、CF and chefs associated with Association programs weighed in on what they see as the leading menu trends for the coming year.Drawing on their culinary expertise,the Association forecast top menu trends from a list of 110 items in 11 categories,which were curated by the Association and Technomics Men
3、u Research&Insights Division.Categories include dayparts,menu sections,alcohol and non-alcohol beverages,flavorings,global influences,and industry macro-trends.This report presents the top 10 Hot Trends overall,the top Hot Trend by category,and the top 3 Hot Trends from each category.Also included:O
4、nes to watchemerging trendsand trends that are cooling down.National Restaurant Association|Whats Hot 2023|Restaurant.org2Generously supported by3National Restaurant Association|Whats Hot 2023|Restaurant.orgWhat tops the 2023 Whats Hot list?Restaurant experiences,local dining and community.Despite t
5、he dominance of off-premises restaurant use,pent-up demand for restaurant experiencessocialization,celebration,culinary explorationis strong.Inflation,however,is changing how customers spend their restaurant dollars in a greater search for value,and operators will continue to promote meal deals,fami
6、ly bundles and culinary kits that meet at the intersection of craving and budgetary caution.And although consumers feel inflationary pressures,the cost of groceries is currently outpacing higher menu prices(up 13.0%vs.8.5%year-over-year in October).Even in inflationary times,consumers want to use re
7、staurants.The challenge for operators is to stay interesting and relevant to attract consumers who are looking to experience food they cant replicate at home.Restaurateurs always work to keep menu price increases in acceptable territory,but its been hard going over the last three years.Operators kno
8、w that some of the recent efforts theyve made to balance cost increases,including streamlining menus and innovating dishes with less costly ingredients,are just practical,and these efforts are reflected in the rankings.Also,responding to changing customer demand:recognizing that dayparts are blurrin
9、g.Remote work has profoundly disrupted the concept of set meal periods and the sheer convenience of accessing any kind of meal or snack 24/7 through delivery,curbside pickup,counter pickup and drive-thru has had an impact on foodservice.The proliferation of hand-held items,bowls,sandwiches,wraps and
10、 new sandwich carriers set up more menu items and meal solutions to go.Comfort foods and healthier items continue to trend in a classic face-off;consumers are loathe to part with either option.HUNGRYFOR THE RESTAURANT EXPERIENCEHUNGRYFOR THE RESTAURANT EXPERIENCEGetty ImagesNational Restaurant Assoc
11、iation|Whats Hot 2023|Restaurant.org4National Restaurant Association|Whats Hot 2023|Restaurant.orgNational Restaurant Association|Whats Hot 2023|Restaurant.orgHOT HOT HOTHOT HOT HOTHOT HOT HOTGLOBALLY INSPIRED SALADSNational Restaurant Association|Whats Hot 2023|Restaurant.org1.Experiences/local cul
12、ture and community 2.Fried chicken sandwiches&Chicken sandwiches 3.0(i.e.,spicy and sweet-heat fusion flavors on chicken,etc.)3.Charcuterie boards 4.Comfort fare 5.Flatbread sandwiches/healthier wraps 6.Menu streamlining 7.Sriracha variations8.Globally inspired salads9.Zero waste/Sustainability/Upcy
13、cled foods10.Southeast Asian(Vietnamese,Singaporean,Philippine,etc.)HOT TRENDS FOR 2023All restaurant dining is local,and according to the survey,more than 70%of respondents agree that customers want to gather on-premisesas hungry for connection as sustenance.More than 70%also say the chicken sandwi
14、ch wars are still in play;in the lunch category,they grab two of the top three spots.During the Institute of Food Technologists annual IFT FIRST event in 22,alternative sweeteners flooded the expo floor,and that trend is reflected in the Dessert category.How menus fit with environment,sustainability
15、,and governance(ESG)is a key consideration for operators who want to build relevance with customers.ESG extends to packaging,sustainable farming and finding value inand using upall foods.And while nutrition and sustainability continue to influence our food system,its flavor that sells food and youll
16、 find myriad instances throughout these lists where globally inspired seasonings and dishes drew votes.5National Restaurant Association|Whats Hot 2023|Restaurant.orgBREAKFAST:Value mealsLUNCH:Chicken sandwiches 3.0 (spicy and sweet-heat fusion flavors,etc.)DINNER:Less-expensive meat cuts(chicken thi
17、ghs,beef chuck,pork shoulder,etc.)DESSERTS:Alternative sweeteners(maple sugar,coconut sugar,etc.)SNACKS:Elevated bar snacksAPPETIZERS&SIDES:Charcuterie boardsBEVERAGE NON-ALCOHOL:Oat,nut or seed milksBEVERAGE ALCOHOL:SpritzesCONDIMENTS,SAUCES,SPICES&SEASONINGS:Sriracha variationsGLOBAL TRENDS:Southe
18、ast Asian(Vietnamese,Singaporean,Philippine,etc.)ALTERNATIVE MILKSScott SuchmanHOTTREND BY CATEGORYTOPLESS-EXPENSIVE MEAT CUTS5SPRITZESNational Restaurant Association|Whats Hot 2023|Restaurant.orgGetty Images1.Experiences/local culture and community2.Comfort fare 3.Menu streamlining TOP 3 MACRO TREN
19、DSMENU STREAMLININGEXPERIENCES/LOCAL CULTURE AND COMMUNITYCOMFORT FAREOff-premises dominates the industry,but consumers want to connect over shared meals more than ever.Offering comfort foods,many with a global or signature twist,and menu streamlining(to pare offerings to best sellers with good ROI)
20、continue to be smart business practices.6National Restaurant Association|Whats Hot 2023|Restaurant.orgBIG PICTUREBIG PICTURE7National Restaurant Association|Whats Hot 2023|Restaurant.orgCooling are items that might safely be considered fads vs.trends,although word has,it pickle pizza is delicious.1.
21、Pickle pizza2.Breakfast salads3.Fried lasagna4.Balsamic cocktails5.Fruit-flavored coffee(e.g.,banana,etc.)6.Pickled French fries7.Ranch water8.Upscale pigs-in-a-blanket9.Name-brand snacks(i.e.,retail brands incorporated into restaurant recipes)10.Crudit platters1.Globally inspired sandwiches(Chinese
22、 Rou Jia Mo or jianbing,Argentine choripan,etc.)2.New sandwich carriers(paratha,roti,pastry buns,crepes,etc.)3.Amazake(Japanese drink made from fermented rice)4.Alfajor(sweet of almond paste,nuts,breadcrumbs&honey)5.Balkan(Croatian,Bulgarian,Turkish,etc.)6.Raki(Turkish alcohol made of twice-distille
23、d grapes&anise)7.Automation technology(monitoring volume,temperature&time)8.Hawaiian haupia(coconut pudding)9.Huacatay(Peruvian black mint sauce)10.Elevated breakfast bowls(breakfast rice bowls,breakfast pasta bowls,etc.)These top“emerging”trends bear scrutiny as they could portend future hot trends
24、.Global influences play a strong role in many of these potential up-and-comers.Diners,especially Gen Zs who are starting into their earning years,like to sampleand post aboutbreakthrough foods and flavors.PICKLE PIZZAGetty ImagesARGENTINE CHORIPANGetty ImagesCoolingOnes to WatchCOOLING DOWNNational
25、Restaurant Association|Whats Hot 2023|Restaurant.orgHEATING UP8National Restaurant Association|Whats Hot 2023|Restaurant.orgALL DAY DININGALL DAY DININGRemote work is having an exponential impact on when and what consumers order from restaurants,both on-and off-premises.Traditional meal periods are
26、blurring thanks to the combination of access to menu options all hours of the day and consumers with very flexible schedules.Every daypart,from breakfast to snacks,presents opportunity to entice customers.Topping daypart lists are breakfast value meals,more flavorful chicken sandwiches for lunch,and
27、 at dinner,the excellent results when a good cook gets a hold of a flavorful,but less-expensive cut of meat.Shareable charcuterie and elevated bar snacks are satisfying consumers munchies while enhancing the communal,on-premises dining experience.Top 3 Breakfast1.Value meals2.Unique handhelds(French
28、 toast sticks,chicken&waffle sandwiches,etc.)3.Veggie-forward breakfasts(vegan tofu scramble,breakfast relleno,etc.)Top 3 Lunch1.Chicken sandwiches 3.0 (spicy and sweet-heat fusion flavors on chicken,etc.)2.Fried chicken sandwiches3.Flatbread sandwiches/healthier wrapsUNIQUE HANDHELDSNational Restau
29、rant Association|Whats Hot 2023|Restaurant.org9National Restaurant Association|Whats Hot 2023|Restaurant.orgCHARCUTERIE BOARDSTop 3 Dinner1.Less-expensive meat cuts(chicken thighs,beef chuck,pork shoulder,etc.)2.Cauliflower carb alternatives(rice,pizza crust,etc.)3.Meal kits/Family mealsTop 3 Appeti
30、zers&Sides1.Charcuterie boards 2.Cauliflower 3.EloteCAULIFLOWERALL DAY DININGContinued9MEAL KITS/FAMILY MEALSNational Restaurant Association|Whats Hot 2023|Restaurant.orgELEVATED BAR SNACKSALTERNATIVE SWEETENERS National Restaurant Association|Whats Hot 2023|Restaurant.orgTop 3 Snacks1.Elevated bar
31、snacks 2.Bolder loaded fries(ghost pepper fries,hot honey fries,etc.)3.Reduced-sugar snacks Top 3 Desserts 1.Alternative sweeteners(maple sugar,coconut sugar,etc.)2.Revamped classics(moon pies,housemade oatmeal cream pies,deconstructed smores,etc.)3.CBD dessertsALL DAY DININGContinued10REVAMPED CLAS
32、SICS11National Restaurant Association|Whats Hot 2023|Restaurant.orgLITTLE CHANGE IN LIBATIONSLITTLE CHANGE IN LIBATIONSLITTLE CHANGE IN LIBATIONSThe plant-based trend extends to milks,with nut,oat,and seed milks cropping up on menus with more regularity.The reasons?Many like the taste and texture,as
33、 well as the reduced amounts of calories,fat and carbs;theyre a good dairy alternative for vegans and lactose-free.Cold brew coffees as well as non-alcohol seltzers and sparkling waters are also popular with consumers,especially ones who desire refreshing,health-halo drink options.Diners are also ex
34、perimenting with more indulgent,alcohol options,including spicy cocktails,espresso martinis,and spritzers that taste delicious and photograph well.Top 3 Beverage non-alcohol1.Oat,nut or seed milks2.Cold brew innovations (flavored cold brews,cold brew with toppings,etc.)3.Non-alcohol seltzers/sparkli
35、ng waterTop 3 Beverage alcohol 1.Spritzes 2.Espresso martinis3.Spicy cocktails(ghost pepper cocktails,etc.)ESPRESSO MARTINIS COLD BREW INNOVATIONSNational Restaurant Association|Whats Hot 2023|Restaurant.org1112National Restaurant Association|Whats Hot 2023|Restaurant.orgSOUTHEAST ASIANSRIRACHA VARI
36、ATIONSFLAVOR TOURISMFLAVOR TOURISMConsumers will always want foods that reflect the familiar flavors they know and love,but they continue to expand their palates with unique global fare.With so many eyes on screens,social media plays a huge role in spreading the word about the latest flavor sensatio
37、ns.Consumers crave foods that challenge their taste buds at a more sophisticated level than ever before,including new levels of hot,spicy,sweet,and savory.Whether its an Argentine choripan sandwich,or Jianbing,a Chinese breakfast crepe,consumers are ready to add stamps to their culinary passports.To
38、p 3 Condiments,Sauces,Spices&Seasonings 1.Sriracha variations2.Ganjang(Korean soy sauce)3.Guajillo chili sauceTop 3 Global Trends 1.Southeast Asian(Vietnamese,Singaporean,Philippine,etc.)2.Caribbean(Puerto Rican,Cuban,Dominican,etc.)3.South American(Argentinian,Brazilian,Chilean,etc.)National Restau
39、rant Association|Whats Hot 2023|Restaurant.org13National Restaurant Association|Whats Hot 2023|Restaurant.orgMethodologyThe National Restaurant Association partnered with the American Culinary Federation and Technomic to conduct its annual Whats Hot survey.Targeted to thought leaders in the culinary
40、 field,more than 500 professional chefs from the ACF and and chefs participating in Association programs weighed in to tell us what they see as the leading food and menu trends for 2023.They were presented with a list of 110 food items and culinary concepts compiled by Association experts and Techno
41、mics Menu Research&Insights Division,and were asked to rate each item as Hot,Not Hot and Emerging.The top results are here.For more information,contact the National Restaurant Association askusrestaurant.orgHudson Riehle Senior Vice President,Research&Knowledge GroupBruce Grindy Vice President&Chief
42、 Economist,Research&Knowledge GroupHelen Jane Hearn Senior Director,Enterprise Programs Beth Lorenzini Director of Editorial Content,Enterprise MarketingDesign:Dani Smith Creative Director National Restaurant AssociationSusan Raynor Senior Art Director National Restaurant AssociationFood Styling:Lis
43、a Cherkasky Photography:Rene Comet Additional Photography:Getty Images,Scott SuchmanSocial iconRounded squareOnly use blue and/or white.For more details check out ourBrand Guidelines.13Generously supported by 2022 National Restaurant Association.All rights reserved.The information presented in this
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