The National Restaurant Association, in collaboration with the American Culinary Federation, has released its annual chef’s survey of menu trends. The report covers individual categories and summarizes the top trends for the year.
Among the highlights are uncommon herbs, zero-waste cooking, house-made condiments, and protein rich grains and seeds. Let their inspiration be your guide. Enhance your menu offerings with these simple additions to set yourself apart from your competitors.
Culinary trends, chef’s survey, house-made condiments, zero-waste cooking, protein rich grains and seeds, menu trends