Article

A look into the menu crystal ball: Top 3 trends of 2014

Why eggs, tea and local produce will grab the spotlight.

January 14, 2014

By Chris Krohn,
Restaurant.com

The future of food is here and is most certainly influencing restaurateurs. In 2014, consumer palates and, in turn, restaurant menus are changing. From the simple (eggs) to the "super" (kale), major trends are influencing the menus of restaurants at all levels, and they are going to be integrated with familiar favorites and new discoveries.

What are the top three food trends for 2014?

Eggs

The No. 1 trend for 2014 has been a favored breakfast dish for decades: The egg. This year, prepare to see eggs popping up on menus no matter the time of day. This is due, in part, to more chefs topping current menu items with eggs-- burgers and pizza, for example. But menus will also see this breakfast favorite appearing on menu items like turkey sandwiches, casseroles, and pasta plates. Eggs are versatile, nutritious and can be worked into lots of dishes, such as salads and stir-fries. The "breakfast for dinner" craze and increasing popularity of regional specialties like Korean Bibimbop and Mexican Heuvos Rancheros will only help to accelerate this trend. Plus, there's an emerging sense from the scientific crowd that eggs are healthier than previously thought, which will feed consumer interest in this farm-fresh favorite.

Farm to fork

The farm to fork trend took off last year with many establishments featuring locally sourced produce. In 2014, the

Chris Krohn

farm-to-table trend will accelerate, driven by diners' growing eco-awareness and their desire for the wholesome simplicity of home-style cooking and minimally processed foods. Riding this wave, restaurants are returning to their predecessors' roots, sourcing fresh produce and natural ingredients and preparing in a style that more closely resembles the authentic recipes that traditional kitchen tables than modern, industrial food products.

The year will also see more chefs tailoring menus to seasonally available produce, appealing to both health conscious consumers looking to cut back on food additives and consumers trying to keep all purchases local. For examples of this trend, look for fresh-baked biscuits, locally produced cheeses, honey-sweetened desserts and beef alternatives such as rabbit, lamb, and dark-meat poultry on more menus in 2014. While the farm-to-table trend is easier for small-scale operators to embrace, some fast casual establishments and franchises are also finding ways to source minimally processed ingredients, or emphasize attributes such as "simple," "fresh," and "wholesome" in their marketing messages.

Tea

Once confined primarily to Asian restaurants, green tea is an increasingly popular beverage and ingredient choice in restaurants across the U.S. Items like green tea cupcakes, sorbets and macaroons will soon be popping up in local bakeries. In 2014, menus will also see other teas used in more surprising ways. For example, ground teas like matcha and chai can be used as dry rubs and marinades for beef, chicken or veggies. Tea-smoked salmon and pork will both make headway in the New Year, and English-style tea-time gatherings at local cafes will also be big. In addition, tea will maintain its traditional role as a popular beverage choice and sweet tea will be inescapable in both QSR and fast-casual restaurants this summer.

Additional trends

Other top food trends for 2014 include "super foods," such as pomegranates, flaxseed, and quinoa. Operators will feature these "super" ingredients by offering dishes rich in phytonutrients, antioxidants and healthy Omega-3s.

In a related trend, the appeal to American diners of the Mediterranean diet, rich in vegetables, lean proteins and healthy fats, will expand even more in 2014. For example, the Greek yogurt craze shows no sign of stopping, and chefs are capitalizing on this trend by introducing more Greek-styled dishes to their own restaurant's fare.

Classic staples and comfort foods will also remain at the forefront in 2014. Bread choices will especially expand throughout the year. Local artisans, regional bakeries, and national food distributors are all expanding the bread varieties they supply, so expect starchy treats to feature on fast-casual menus in more creative ways than ever in 2014. Brisket on brioche, pesto-drizzled croutons, and sundried tomato focaccia are just a few such examples.

French fries are another starch that will be served in greater variety, as operators experiment with toppings like teriyaki mayo, herbed cheese crumbles, and spicy Sriracha sauce. Hot sauce itself will have its own menu moment, with this versatile flavoring making its way into dishes ranging from Chinese dumplings to Buffalo-sauced meats to chili-peppered eggs.

The trends for the year lead in many directions, but one thing is certain: 2014 is going to be a delicious year!

Restaurant.com President and Chief Marketing Officer Christopher Krohn manages the growth and development of the nation's largest dining deals site. He oversees the marketing and operations relationships Restaurant.com maintains with more than 14,000 restaurants nationwide. Follow him on Twitter @ckrohn1.

Cover photo: Courtesy of Wikipedia.