Outdated Menu? Check Out These 2016 Food Trends.

This year, consumers are making decisions based on lifestyle trends. Based on this consumer behavior, the urge for new food trends has increased. Hence, as a restaurant owner, trendy foodie, or savvy chef; you should take a look into the latest trending culinary creativity.

2016 Food Trends

After surveying a number of food & beverage industry professionals, we’ve found these trends that will surely influence items on restaurant menus:


Farm Branded Items

Farm Branded Items

In the food industry:

  • Locally-sourced meats and seafood. Fresh, never frozen, locally processed fish & meat.
  • Chef-driven fast casual concepts. Chefs reinventing fast food.
  • Locally grown produce. A method of food production and distribution that is geographically localized.
  • Hyper-local sourcing. Saving money by growing your produce right in your own backyards.
  • Natural ingredients. Foods that are minimally processed and all-natural.
  • Environmental sustainability. It is the rates of renewable resource harvest, pollution creation, and non-renewable resource depletion that can be continued indefinitely. If they cannot be continued indefinitely then they are not sustainable.
  • Healthy kids’ meals. 
  • New cuts of meat. More beef options that offer more steaks and roasts which are easy to prepare and often moderately priced. 


Meat Cuts

Meat Cuts


  • Sustainable seafood. Seafood that is either caught or farmed in ways that consider the long-term vitality of harvested species and the well-being of the oceans, as well as the livelihoods of fisheries-dependent communities.
  • Housemade artisan ice cream. Handcrafted ice-cream made with fresh local ingredients and distinctive recipes.
  • Ethnic spices/condiments. By adding ethnic flavors, spices and seasonings to everyday dishes, consumers find comfort in the familiar and are more willing to explore new flavors they might otherwise be hesitant to try.
  • Farm branded items. From the local farm to our forks.
  • Artisan Butchery. Butchers who make the best possible use of each animal he puts his knife to, and who wastes as little of that animal as possible.
  • Ancient grains marketed as being healthier than modern grains.
  • Ethnic-inspired breakfast items.
  • Avoiding the use of ingredients that have environmental and health drawbacks.
  • Fresh housemade sausages/artisan pickles. All about using organic non-processed items in the preparation.
  • Street food/food trucks.

In the beverage industry:

  • Craft spirits
  • Locally produced beer/wine/spirits
  • Barrel-aged drinks      
  • Culinary cocktails
  • Regional signature cocktails


Culinary Cocktails


According to the National Restaurant Association, the numerical breakdown of components of the hottest menu of 2016 will be 41% environmental sustainability; 21% local sourcing; 14% nutrition; 14% ethnic cuisines & flavors; 7% gluten-free cuisine; and 3% others.

Feel free to contact our talented chefs at ChefXChange who can help you with trendy menu engineering.