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Event date: 
December 3, 2014 (All day)

National Restaurant Association’s “What’s Hot in 2015” Survey Offers Sneak Peak into What Items Will Top Restaurant Menus in 2015


On Wed., December 3, the National Restaurant Association will release its “What’s Hot in 2015” survey, revealing which foods, cuisines, beverages and culinary themes will top restaurant menus across the country in 2015. The annual forecast gets in the kitchen and surveys nearly 1,300 professional chefs who are members of the American Culinary Federation (ACF) to find out what the hottest menu trends will be in the year ahead.

“What’s Hot” pulls together the top 20 food trends overall, but also breaks down trends from a wide variety of categories. Categories include the top featured desserts, appetizers and brunch items; what’s trending in alcoholic beverages; and what chefs are doing to cater to dietary restrictions. The surveyed chefs give their take on what food items are on the rise (hello, ramen and pickles!) and which are on the decline (so long, greek yogurt and kale salad!). Chefs were also asked to predict which trends will still be hot ten years from now. Will gluten-free still be popular? Only time – and these expert chefs – will tell!

Spokespeople from the National Restaurant Association are available to discuss:

·       “What’s Hot in 2015” What the annual forecast can tell us about the top trends in the culinary world

·       Top 20 Food Trends: The hot new foods to look out for in 2015

·       Rising and Falling Food Stars: What’s in and what’s out when it comes to food trends

·       Predictions for 2025: Which culinary trends have the staying power to still be popular ten years from now?

·       Mini Gourmet: What chefs are doing to improve children’s menus – both when it comes to taste and health of the dishes

For more information, visit The What’s Hot in 2015 list will be available online starting Wed., December 3.


Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 990,000 restaurant and foodservice outlets and a workforce of more than 13.5 million employees. We represent the industry in Washington, D.C., and advocate on its behalf. We operate the industry's largest trade show (NRA Show May 16-19, 2015, in Chicago); leading food safety training and certification program (ServSafe); unique career-building high school program (the NRAEF's ProStart); as well as the Kids LiveWell program promoting healthful kids' menu options. For more information, visit and find us on Twitter @WeRRestaurants, Facebook and YouTube.


The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 20,000 members spanning more than 200 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States, with the Certified Executive Chef® and Certified Sous Chef™ designations the only culinary credentials accredited by the National Commission for Certifying Agencies. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit Find ACF on Facebook at and on Twitter @ACFChefs.