Has Sriracha reached its saturation point or will it keep going strong? How about gluten-free foods? To find out what's trending on menus in noncommercial foodservice, FoodService Director surveyed our 50 Culinary Council members—a cross-section of culinarians from all sectors of the industry—to see what items their customers are demanding and what will be on their menus in the coming year. These experts literally have their fingers in the cooking pot at their facilities, making them uniquely qualified to share what they believe are today's hottest trends and those they expect will be bubbling up in the near future.
As directors plan the next year's menus, these are the items to keep top of mind to stay ahead of the curve in the areas of breakfast, snacking, global cuisines, cooking techniques, flavor mashups and more.