At TigerChef, we listen to our customers and keep our finger on the pulse for the newest food trends and restaurant trends. TigerChef’s customers sent us their opinions of the hottest food trends in 2014, and we are are sharing them. These ideas are sure to impact restaurant trends, and the way innovative chefs conduct their business. Enjoy reading about them in our newest infographic!
Molecular Gastronomy: Transforming the textures and tastes of food with physics and chemistry. It could be the only way to feed a world population of 8-9 billion!
The Rise of the Food Truck: Gourmet establishments on wheels with fresh signature dishes. The food truck industry is expected to hit $2.7 billion by 2017.
Farm Fresh Ingredients: Locally sourced meats and fresh ingredients. Also identified by Forbes as THE #1 food trend of 2014, restaurants are also using it to market themselves.
Sous Vide Meats: Giving it a melt-in-your-mouth texture. Cooking at a low heat inside vacuum-sealed bags (sometimes up to 3 days) has grown so popular that chefs can now do it at home!
Gluten Free Whole Grain: Making healthier choices with carbs. According to the NYT, gluten-free eating is surging towards a 10% share of the population!
Indian Food: New restaurants are popping up everywhere. There are about 8,000 Indian restaurants in the USA with California and New York having the most.
Kale: Selling like hotcakes! Sales have risen as much as 400% in a year
Alternative Proteins: Such as skate cheeks, elk, bison. Alternative proteins are making headway onto menus where one can find wild boar, elk, bison and ostrich burgers!
Cultural Fusion Foods: Blending the tastes of the world. Regional cuisines from Southeast Asia, Peru and Korea will be at the forefront of ethnic fusion trend.
Beets: Roasted, pureed, and in smoothies. Predicted by Whole Foods as one of the emerging vegetables in the market, adding vibrant color and depth to salads and other dishes.
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