New proteins, ethnic breakfasts to be top trends in 2019

Some 67% of survey respondents indicate new meat cuts will once again be among top food trends.

December 27, 2018

2 Min Read
New proteins, ethnic breakfasts to be top trends in 2019
Huge supplies of pork and chicken will pressure growing supplies of beef through 2017, according to Rabobank analysts.Thinkstock images

Alternative sources of protein, locally sourced meats and seafood, more veggie/carb substitutes and globally inspired breakfast options are a small sampling of the smorgasbord of food trends the restaurant industry will be serving next year, according to the National Restaurant Assn. (NRA).

New NRN research suggests that in 2019 there will be more plant-based sausages and burgers, new cuts of meat -- including oyster steak, Merlot cut and Vegas strip steak -- plus ethnic-flavored breakfast items like shakshouka, an egg-and-tomato-sauce dish.

The findings are a part of NRN’s annual “What’s Hot” survey, a barometer of food and beverage trends at restaurants around the country. The results forecast food, beverage and culinary concept trends for the year ahead. The annual survey looked at the responses of approximately 650 professional chefs who are all members of the American Culinary Federation.

“Plant-based alternatives, veggie/carb substitutes and globally inspired menu items ‑‑ already popular in consumers’ own homes ‑‑ are now poised to ignite sales at restaurants and foodservice operations,” said Hudson Riehle, NRA senior vice president of research. “It’s no secret restaurant customers seek new food experiences when dining out. Chefs are listening to that request and offering them the foods they want. That’s good for guests and business.”

Top trends emerging from the survey of chefs included:

  • More than 69% of chefs surveyed said globally inspired breakfast would be the year’s top food trend.

  • Some 67% of respondents indicated that new cuts of meat would once again be among the top food trends, like last year.

  • Approximately 64% of chefs pointed to plant-based sausages and burgers as a top food trend.

  • More than 60% identified local meats and seafood as hot items, and

  • Three out of five chefs said veggie/carb substitutes would emerge as new alternatives to traditional starches.

The complete 2019 survey results will be available in early January, NRN noted.

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