7 foodservice menu trends in 2017
Hospitality Magazine asks leading chefs and restaurateurs to identify their food trend predictions for 2017:
- Quality Casual Continues – Think killer burgers and fried chicken. The shift away from technical MasterChef-style dishes towards the more accessible ‘home-made’ style is reflective of the public’s appreciation for more humble restaurant offerings. Diners want the same sort of food they can cook at home, just better. If it’s a burger at a pub, then expectations need to be surpassed with interesting condiments and flavour combinations. The burger craze will continue to grow, because people like to eat burgers!
- Old School in the New School – Chefs are going back to basics with classical cooking techniques. Expect to see more slow roasted and braised dishes and less sous vide.
- Native Foods – Using native Australian ingredients to represent the heritage of the place you live in.
- Meat Free – A recent report from Roy Morgan found that the number of Australians who followed a vegetarian diet rose from 9.7 percent to 11.2 percent between 2012 and 2016. With rising protein prices – currently at unprecedented levels and expected to continue – making vegetables more prominent on your menu makes good business sense. With innovative cooking techniques being applied to vegetables, the humble vegetable has now been able to stand on its own in foodservice menus, particularly with the growing number of vegan products entering the market.
- Stronger Focus on Single Origin – Working with single origin farmers will see the rise of single origin grain, coffee, chocolates and teas, where customers can appreciate the high quality, consistency and taste.
- Fussy Food is Out – Adopting a ‘less is more’ philosophy, many chefs are reverting to old school techniques and simplifying the process of cooking, with the finished product being streamlined. With fewer elements on a plate, anything that is less than perfect will stand out.
- Meaningful Fusion – There are a lot of interesting mash-ups happening, creating new identities by finding parallels between seemingly disparate cuisines and putting the elements together in a way that makes sense, and fundamentally tastes delicious.