CHICAGO — Veggies, South American influences and culinary cocktails are expected to command attention in 2013, according to the Chicago-based research firm Technomic’s U.S. foodservice predictions.
“Each autumn, Technomic brings together the best judgments of its consultants and editors to peer ahead to food trends that may significantly impact the restaurant industry in [the coming year],” reads the report.
“These expert insights are based on site visits … as well as our interviews and surveys of operators, chefs and consumers, backed up by qualitative data from our extensive Digital Resource Library and quantitative data from our vast MenuMonitor database.”
The research earmarks 10 key trends for 2013, including: veggies on the centre of the plate; experimentation with grains, such as amaranth, barley and wheat berries; chicken reigning as the to-go protein; menus inspired by retro diners and delis; more snack options; a value‐as‐volume movement, with restaurants expanding value meals to include multiple guests; beverages such as do-it-yourself sodas and dessert-like vodkas to differentiate businesses; South American dishes such as grilled meats, chimichurri sauce and ceviche; ethnic fast-casual restos; and noodle-shop noodles.
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