NRA Asks Chefs for Hottest Trends


The National Restaurant Association released today its 2007 research that shows bite-size desserts, small
plates/tapas/mezze and alcohol top the list of hottest culinary trends in restaurants. A survey of more than 1,000 American Culinary Federation members – ranks craft beer, energy drink cocktails, martinis, mojitos, artisan liquors, organic wine and specialty beer in the top 20 trends. In addition to cocktails and bar drinks, alcohol is also used as an ingredient in cooking and as part of meals and menus through food-alcohol pairings.

Todd Thrasher does his “bar chef” thing at PX in Alexandria.

If you want to read the full report:
Download 2007 NRA/ACF Trend Survey.pdf

About the Author

Michael Birchenall is Editor and Publisher of Foodservice Monthly, a regional trade publication covering the foodservice industry of the Mid-Atlantic (DE, DC, MD, VA). Foodservice Monthly has been recognized as the Restaurant Association of Maryland's Allied Industry Member of the Year and by the Restaurant Association Metropolitan Washington as the Joan Hisaoka Associate Member of the Year.

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