Local produce will remain hot next year.
The New Year is looking a lot like the old one—at least according to the National Restaurant Association 2014 Culinary Forecast, which is once again packed with local and sustainable themed trends. Six of the top 10 trends, including the first three, are all about local sourcing and sustainability and eight of the top 10 made the list last year, many in almost the same spots. Non-wheat noodles and pasta (No. 8) and farm/estate branded items (No. 10) were the new additions, while new ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.