What do chefs think the hottest culinary trend will be in 2022? The top five answers of chefs surveyed by the National Restaurant Association are:
- Sustainability
- Plant-based foods
- Comfort foods
- Healthy and immunity-boosting foods
- Global fare and flavors
“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,” said Hudson Riehle, senior vice president of research for the National Restaurant Association. “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.”
Among other findings, the survey forecast the top three trends by daypart:
Breakfast
- Nontraditional breakfast proteins (e.g., chorizo, vegan bacon)
- Plant-based breakfast sandwiches
- Egg-based breakfast bowls
Lunch
- Plant-based sandwiches
- Globally inspired salads
- Grain-based bowls
Dinner
- Less-expensive chicken cuts (thighs vs. wings)
- Plant-based burgers
- Less-expensive beef cuts (beef chuck vs. loin)
Appetizers & Sides
- Upscale potato chips (new preparations, flavored with unexpected ingredients)
- New appetizer wings (flavor-fusion sauces, global accents, plant-based protein vs. chicken)
- Globally spiced fries (with furikake, za’atar, etc.)
The What’s Hot survey was conducted in October 2021. More than 350 professional chefs of the American Culinary Federation rated 109 food items and culinary concepts compiled by association experts and Technomic’s Menu Research & Insights Division. For more information, visit restaurant.org.
