Check out the latest market conditions and how they affect you.
MARCH...
Tomatoes -Demand continues to exceed supply. Florida continues to be a non-factor in the supply chain and it’s looking like the Florida crop won’t get back into production until late March or early April. On the Western side, supplies have been diminished and fruit is maturing very slowly due to rain.
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A new National Restaurant Association survey of more than 1,800 professional chefs – members of the American Culinary Federation (ACF) – reveals that nutrition and philosophy-driven food choices will be the hottest trends on restaurant menus in 2010. The following are the top 10 hot trends in the 2010 National Restaurant Association What’s Hot Chef’s Survey.
1. Locally grown produce 88%
2. Locally sourced meats &
seafood 84%
3. Sustainability 80%
4. Bite-size/mini desserts 79%
5. Locally-produced wine &
beer 79%
6. Nutritionally balanced children's
dishes 77%
7. Half-portions/smaller portion for
a smaller price 75%
8. Farm/estate-branded
ingredients 75%
9. Gluten-free/food allergy
conscious 74%
10. Sustainable seafood 73%
Sustainability, local sourcing and nutrition are the hottest culinary themes.
Other menu trends in the top 20 include superfruits; organic produce; nutrition as a culinary theme; simplicity/back to basics as a culinary theme; regional ethnic cuisine; non-traditional fish (including barramundi and Arctic char), and newly fabricated cuts of meat (including Denver steak and pork flat iron).
When it comes to sources for trendy food and beverage ideas, the chefs ranked television, trade shows and independent restaurants as the best places to get inspired.
The chefs also rated environmentally friendly equipment as the top kitchen equipment trend, and the hottest restaurant concept in 2010 as restaurants with gardens.
Source: www.restaurant.org
