Top 10 Food Trends of 2010

Many of these trends were gathering steam before the recession, which served to accelerate the move toward value and have-it-your-way consumer appeal:

10. The Quiet Vegetarian – Operators are figuring out how to satisfy vegetarian diners with meatless specialties (many of them ethnic-inspired) that also appeal to carnivores—it’s not just about tofu anymore.

9. New Wave Bar Menus – Handcrafted cocktails and ambitious specialty beer and wine-by-the-glass programs are being joined by sophisticated, bar nibbles (marinated olives, gourmet deviled eggs, crostini, etc.) to create an upscale new bar experience that even includes new chef-driven tavern concepts like the Breslin Bar in New York City.

8. Breakfast and Brunch – The “most important meal of the day” has become even more important, as consumers hanker for a more approachably-priced dining out experience, and operators seek ways to leverage existing resources into new sales; it doesn’t hurt that both eggs and bacon have become hugely popular (and inspiring) ingredients.

7. Meat Makes a Comeback - Cured meats, housemade sausages, butcher’s cuts like hanger steak and short ribs, pork aplenty: The availability of specialty proteins like heirloom pork and pastured poultry has led to a cult of protein that has put more meat on the table—and not just in steakhouses

6. Mini-Desserts – Smaller-format desserts represent a way for patrons to sample sweets with less guilt (and cost) and for operators to build add-on sales with irresistible items like cupcakes, sampler-size portions, and other desserts.

5. Farm-to-Fork – The sustainable/seasonal/local/artisan trend marches on, and could be emerging as the decade’s biggest game-changer; in the long run, the trend also speaks to more authenticity and ingredient-driven cooking styles.

4. Sandwich Innovations – Sandwiches of all kinds offer value and menu appeal, especially when their makers explore such trends as artisanal ingredients (hearth-baked breads and housemade condiments), ethnic influences (from Vietnamese banh mi to Mexican tortas) and regional specialties (including Louisiana muffalettas and Philly cheesesteaks).

3. Basics, Upgraded – Burgers, pizza, hot dogs and fries: there seems to be no limit to the specialty form that these perennially popular economy eats can take, from Neapolitan pies and Kobe beef sliders to lard-basted dogs and multi-veggie fries.

2. Comfort Food Classics – Mac-and-cheese, fried chicken, meatballs… chefs are tapping the comforting appeal of these traditional favorites, adding their own signature spin (lobster mac-and-cheese, anyone?) to familiar items that patrons always want more of.

1. Shareable Specialties – The popularity of small plates and other mix-and-match menu concepts has led to a full-blown trend of shareable menu items, from snacks and small plates to family-style portions for the table, allowing customers to build their own sociable dining experience.