WASHINGTON, DC – The National Restaurant Association released the results of its annual What’s Hot survey, which predicts food and beverage trends for the coming year.
According to the results compiled from more than 600 American chefs from the American Culinary Federation, the top food and beverage trends for 2020 include eco-friendly packaging, plant-based protein, and scratchmade items.
“Americans are still hungry for healthy food, but they’re also interested in more options, new alternatives, and going beyond simply healthy into sustainable options that are good for everyone and the environment,” the report reads.
Eco-friendly packaging topped the list as, according to the survey, off-premises dining, like takeout, delivery, drive-through, and food trucks make up for 60% of restaurant traffic.
This year is also predicted to be the “year of the mushroom” according to the forecast that ranked the fungi as the hottest produce item, surpassing cauliflower, turnips, collards, arugula, etc. Mushrooms were also in the protein category as well as a specialty burger blend ranking just below the plant-based protein.
In terms of beverage trends, the survey ranked revamped classic cocktails as king for 2020, followed by alcoholic seltzers, and Aperol/other spritzes.
Top 10 overall restaurant trends for 2020
- Eco-friendly packaging
- Plant-based proteins
- Healthy bowls
- Creativity with catering
- Delivery-friendly menu items
- Revamped classic cocktails
- Stress relievers (ingredients that promote relaxation/relieve stress)
- Specialty burger blends (mushroom-beef burgers, etc.)
- Unique beef and pork cuts
To view the forecast in full, you can click here.