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:

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