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Top 20 Restaurant Trends in 2010

March 19, 2010 by admin

1.Locally grown produce

2.Locally sourced meats and seafood

3.Sustainability

4.Bite-size/mini desserts

5.Locally-produced wine and beer

6.Nutritionally balanced childr

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en’s dishes

7.Half-portions/smaller portion for a smaller price

8.Farm/estate-branded ingredients

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9.Gluten-free/food allergy conscious

10.Sustainable seafood

11.Superfruits (e.g. acai, goji berry, mangosteen, purslane)

12.Organic produce

13.Culinary cocktails (e.g. savory, fresh ingredients)

14.Micro-distilled/artisan liquor

15.Nutrition/health

16.Simplicity/back to basics

17.Regional ethnic cuisine

18.Non-traditional fish (e.g. branzino, Arctic char, barramundi)

19.Newly fabricated cuts of meat (e.g. Denver steak, pork fat iron, Petite Tender)

20.Fruit/vegetable children’s side items

*Source National Restaurant Association

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