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Top 20 Restaurant Trends of 2009

January 30, 2009

1 Min Read
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Source: National Restaurant Association, chef survey

  1. Locally grown product

  2. Bite-size/mini desserts

  3. Organic produce

  4. Nutritionally balanced kid dishes

  5. New/fabricated cuts of meat

  6. Fruit/vegetable kid's side items

  7. Superfruits (acai, goji berry, etc.)

  8. Small plates/tapas/mezze/dim sum

  9. Micro-distilled/artisanal liquor

  10. Sustainable seafood

  11. Nutrition/health

  12. Gluten-free/food-allergy conscious

  13. Non-traditional fish

  14. Artisanal cheeses

  15. Exotic fruit (durian, dragon fruit, etc.)

  16. Culinary cocktails (matched with food)

  17. Micro-vegetables/micro-greens

  18. Organic wine

  19. Dessert flights combos/platters

  20. Free-range poultry/pork

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