Benchmark Hospitality International, just released their version of 10 dining trends for 2015, based on observations by executive chefs and culinary experts at top hotels, resorts and restaurants across the country. Tell us what you think, do you agree with the trends?
Trend #1- Small plates
Top dishes in small form include slow cooked brisket, braised pork shoulder and ceviche-style seafood.
Trend #2- Wraps and Rolls
Instead of a traditional sandwich or burger, roll your Reuben, burger, club, in a flour tortilla.
Trend #3- Less Fat Infusion
With the onset of vegan and gluten-free diets, chefs are using beer, cider and picklng in lieu of fat.
Trend #4- Blast from the Past
Comfort foods from the past, such as shepherd’s pie, meatloaf and fried chicken, have come back in style since diners have become more conscious of their wallets.
Trend #5 – Healthy Grab n Go
As people have become more health-conscious, but work schedules have remained demanding. New grab and go options are more artisan and exotic, such as.
Trend #6 – Bring the Islands to the Bar
Travelers want to relive their experiences when they return from the beach. Many restaurants are serving renditions of Mai Tai’s, daiquiris, and piña coladas.
Trend #7- Raging Ramen
Ramen is no longer for starving college students, it has now been divided into a low end-high end scenario. Miso
Trend #8- Tea Mixology
Bartenders are utilizing the flavors of teas and spices in cocktails to create aromatic blends.
Trend #9- Slow Foods
Beyond the farm-to-table movement, chefs are showcasing the ways that they create their own slow foods- such as charcuterie drying, cheese caves and vinegar barrels.
Trend #10 – Chef Branding
Chefs are gathering loyal followings, and now diners have an opportunity to bring chef products home with them, such as bottled items like sauces.
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