The National Restaurant Association (NRA) surveyed upwards of 1800 chefs from the American Culinary Federation (ACF) to find out what menu trends will be for 2013.
The following is the list of top 10 trends:
(from www.restaurant.org/pressroom/pressrelease/?ID=2346)
1. Locally sourced meats and seafood
2. Locally grown produce
3. Healthful kids' meals
4. Environmental sustainability as a culinary theme
5. Children's nutrition as a culinary theme
6. New cuts of meat (e.g. Denver steak, pork flat iron, teres major)
7. Hyper-local sourcing (e.g. restaurant gardens)
8. Gluten-free cuisine
9. Sustainable seafood
10. Whole grain items in kids' meals
Children's nutrition is being taken more seriously, seeing as three trends revolve around just that. Parents can feel more relaxed taking their little ones out to eat. Also trending will be local food sourcing for menu items. This will be a cheaper option for restaurants, as well as a healthier option for customers.
“Making sure that nutritious food is available for children and their families, and for everyone in the U.S., is paramount to the future of foodservice," said Michael Ty, ACF national president, in the press release.
Good work Jessica! You can also add a bit of context to make the content a bit more "Canadian" (i.e. make it clear that this is a U.S. organization. Also, you don't need to reference the original press release. (This applies to press releases only.)
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