The National Restaurant Association has released the results of its annual survey of 700 American Culinary Federation restaurant chefs, identifying the top concept trends in dining. Hyper-local foods grown, picked, and processed on the premises were the number one trend. Other trends in the top 10 included natural ingredients; food waste reduction; locally sourced meat, seafood, and produce; and farm- or estate-branded items.
More Breaking News« Manual on Starting a Montana Farmers Market Updated :: Cornell Project to Help Farmers Scale Up to Hiring Employees »
No Comments for this post yet...