There’s a commercial test kitchen adjacent to the conference center at Jordano’s headquarters.
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Top 10 Concept Trends 2017
  1. Hyper-local sourcing
  2. Chef-driven fast-casual concepts
  3. Natural ingredients/clean menus
  4. Environmental sustainability
  5. Locally sourced produce
  6. Locally sourced meat and seafood
  7. Food waste reduction
  8. Meal kits
  9. Simplicity/back to basics
  10. Nutrition

“Menu trends today are beginning to shift from ingredient-based items to concept-based ideas, mirroring how consumers tend to adapt their activities to their overall lifestyle philosophies, such as environmental sustainability and nutrition,” said Hudson Riehle, Senior Vice President of Research for the National Restaurant Association. “Also among the top trends for 2017, we’re seeing several examples of house-made food items and various global flavors, indicating that chefs and restaurateurs are further experimenting with from-scratch preparation and a broad base of flavors.”

 “Chefs are on an endless quest to redefine how consumers eat,” commented ACF National President Thomas Macrina, CEC, CCA, AAC. “By masterfully transforming the ordinary into the extraordinary, culinary professionals are at the forefront of changing the culinary landscape.”  

 The National Restaurant Association surveyed 1,298 American Culinary Federation members in October 2016, asking them to rate 169 items as a “hot trend,” “yesterday’s news,” or “perennial favorite” on menus in 2017.

 Source: National Restaurant Association