The top 10 menu trends according to the survey are:
• Locally sourced meats and seafood
• Locally grown produce
• Healthful kids’ meals
• Environmental sustainability as a culinary theme
• Children’s nutrition as a culinary theme
• New cuts of meat (e.g. Denver steak, pork flat iron, teres major)
• Hyper-local sourcing (e.g. restaurant gardens)
• Gluten-free cuisine
• Sustainable seafood
• Whole-grain items in kids' meals
Others:
• Farm/estate branded items
• Nonwheat noodles/pasta (e.g. quinoa, rice, buckwheat)
• Nontraditional fish (e.g. branzino, Arctic char, barramundi)
• Ethnic-inspired breakfast items (e.g. Chorizo scrambled eggs, coconut milk pancakes)
• Fruit/vegetable children's side items
• Health/nutrition as a culinary theme
• Half-portions/smaller portions for a smaller price
• House-made/artisan ice cream
• Black/forbidden rice
• Food trucks
The NRA surveyed 1,834 ACF member chefs in October–November 2012, asking them to rate 198 individual food items, beverages, preparation methods, cuisines, and culinary themes as a "hot trend," "yesterday's news," or "perennial favorite" on restaurant menus in 2013.