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2020 Restaurant Trends

Whether you like to lay a solid foundation for your drinking session or prefer to snack while you sip, a rendezvous with food is essential if you’re planning to drink. Unless you’re relaxing by the fireside after a home-cooked meal, chances are you’ll have few reservations about making reservations at a restaurant. After all, the good ones always serve beer.

Given that legislation and the stratification of the craft beer scene have made brewpubs a likely strategy to focus on for brewers, as opposed to shooting for national distribution, the number of operating brewpubs in the U.S. are steadily increasing, and so too is the need for mastery of more than just the liquid realm. With that in mind, here’s what’s been hot in the kitchen in 2019, and what we might expect looking ahead.

No One Knows Food Like the National Restaurant Association
The first set of data we’ll look at is, fittingly, the National Restaurant Association’s “What’s Hot” Culinary Forecast, which asked chefs to rank 140 items as either “hot,” “yesterday’s news” or a “perennial favorite.”

News flash for anyone who’s been living under a rock, or perhaps more suitably, a stone: the taboo of cannabis is a thing of the past. According to the report, nearly 77 percent of chefs ranked cannabis- or CBD-infused drinks as 2019’s top trend, while 76 percent of them ranked cannabis- and CBD-infused food as the second-most popular. The chefs noted that “infusing foods with [cannabis-related] ingredients could create unique cuisine opportunities and potential new markets for experiential dining occasions.


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