Top Food Trends of 2015

By Monica Poling Online Editor, TravelAge West | August 16, 2015

Every year the National Restaurant Association queries the professional chefs in its membership to determine which food, beverages and culinary themes will be the hot trends in the current year.

The survey is sent to the association's 1,276 member chefs, who are given a list of 211 items and asked to rank each one as "hot trend," "yesterday's news" or "perennial favorite."

Not surprisingly, many of the top trends for 2015 stem from the super trend known as "farm to table." In fact, of the top ten trends identified by this year's study, three include the term "local" while another two reflect a demand for "sustainable" products and practices.

That people are demanding food sourced from local vendors should hardly come as a surprise to hoteliers; it's rare to see a hotel restaurant roll out a new menu that doesn't tout "Farm to Fork" cuisine.

But the issue is a complex one. How wide do "local' boundaries stretch, especially for hotels located in areas that offer scarce farms and natural resources? Moreover, how do restaurants address the seemingly conflicting trends of a clientele that is demanding locally produced products, while also clamoring for more sophisticated, global menus?

Here, several hotel-based chefs around the country talk about this year's top themes as well as trends they are seeing at their own properties.

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