WHAT’S COOKING ON TODAY’S MENU
Food fads and trends can have vastly different life spans—fads come and go (consider unicorn-themed coffee drinks), while trends (think Asian noodle bowls) have a bit more staying power.
The results of FoodService Director’s fourth annual Culinary Council Menu Trends Survey confirm that distinction, showcasing top menu themes that may sound somewhat familiar. FSD’s Culinary Council—50 chefs who represent the core segments of the industry—are gently nudging trends such as plant-forward plates and global cuisines forward with fresh ideas, all while wrestling with issues such as the labor shortage and food waste.
Read on to see what’s happening in the kitchens of the FSD Culinary Council and stay ahead of the curve in 2019.