Last October, we published the results of FoodService Director’s first annual Chefs’ Council Menu Trends survey, revealing predictions for menu shake-ups in 2016. Many of the predictions panned out, including an increase in snacking, ever-spicier flavor profiles, veg-centric plates, fresh-pressed juices and build-your-own options. Now we’re back with next year’s forecast, culled from our panel of 50 Chefs’ Council members—culinarians representing the core segments of noncommercial foodservice. Some of the flavors, ingredients and cuisines expand on current trends, while others go off in surprising new directions. As 2017 menu planning hits full swing, this roundup will help put you on top of the trends.
EditFSD Culinary Council
- FSD’s Culinary Council tries new dining venue at University of Michigan
- Going beyond guacamole
- Promoting sustainability through a return to culinary roots
- In the kitchen with FSD’s Culinary Council
- Driving sustainability on a large scale
Chefs’ Council: Menu-shaping trends for 2017
Authentic, portable foods are big hits in FSD’s 2016 Chefs’ Council Menu Trends survey. By Patricia Cobe on Oct. 17, 2016Want breaking news at your fingertips?
Click here or text FSD to (877) 281-7554 to receive text alerts from FoodService Director and get the news and insights that matter to your operation.
Thanks for signing up!
Click here to complete your profileMultimedia
Related Content
The Latest
Listen to your daily news: FSD PodcastsNew episodes weekdays
Related