Menu trends to watch include less expensive proteins and traditional cooking
A panel of chefs and other foodservice professionals make predictions ranging from continued consumer interest in grab-and-go meals to interactive corporate foodservice experiences.
Food industry trends forecasting firm Culinary Visions recently brought together a panel of chefs and other culinary professionals from across the U.S. to share their thoughts on finding inspiration for new menu ideas.
During the Oct. 18 event in Chicago, discussions among the panelists — whose 19 members included chefs working in restaurants, cookbook writers, recipe developers and culinary educators — called out some foodservice trends to anticipate on menus in the coming year: