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. See p. 11 for more information about methodology.
