Keeping up with food and beverage trends is crucial
to develop the right menu mix. That’s why
restaurateurs turn to the National Restaurant Association
to help them stay abreast of the hottest
menu trends.The Association each year surveys
professional chef members of the American Culinary
Federation. The latest survey, conducted in
2009, was based on the input of more than 1,800
chefs. Respondents ranked 214 items by how
trendy they would be in 2010. To view this article click here