What's the #1 Food Trend for 2017? New Cuts of Meat and Hyper-local sourcing was cited as the No.1 concept trend for the new year by the National Restaurant Association. Its 2017 Culinary Forecast offers a peak into the themes and menu items that will prevail in 2017. Examples of hyper-local sourcing include restaurants with gardens on site and house-made items. The local theme extends to locally sourced produce, meat and seafood.
At least 70 percent of the 1,300 professional chefs surveyed by the NRA ranked new cuts of meat (e.g. shoulder tender and oyster steak), street food-inspired dishes (e.g. tempura and pupusas) and healthful kids’ meals as hot trends for the new year.
Here’s what made the list of trends that are heating up: Poke, house-made charcuterie, street food-inspired dishes, food halls (like a food court), ramen, breakfast burritos/tacos, house-made condiments, and lumberjack breakfast/fry-up.
Items that made the perennial favorites list include: fish and chips, French toast, bacon, mashed/pureed potatoes, barbecue, comfort foods (think chicken pot pie), shellfish, cannoli, bread pudding and zucchini.
- Select the right cleaning and sanitizing tools. Some establishments treat front-of-house surfaces by applying cleaning and sanitizing solutions, stored in designated buckets or Spray Bottle Solutions, to disposable towels. Others choose to use pretreated cleaning and sanitizing wipes. Pick the method that works for you.
- Reduce cross-contamination threats. Designate particular tools, such as a bucket of sanitizer, specifically for food contact surfaces; that bucket should not also be utilized in the cleaning of the trash area, which is not considered a food contact surface. Clearly labeling your tools and using disposable towels or wipes can curtail germ spread.
- Assign roles. During employee onboarding training, show employees your cleaning and sanitizing processes for front-of-house surfaces. Answer any questions they may have. Specify cleaning responsibilities for each staff role and your expectations regarding cleaning frequency. Food code requires establishments to clean and sanitize food contact surfaces after each use.
- Conduct ongoing reviews and training. Ensure employees conduct these procedures correctly and consistently; implement ongoing training and demonstrations specific to cleaning and sanitizing.