Food trends—from new dishes to techniques and flavors—are a large part of the food industry and can affect what people eat all year. These trends can also help chefs and restaurants keep their guests engaged.
Some of Atlanta’s top chefs recently offered their insights into the trends they predict will overtake menus in the coming year.
Olivia Hurst, Chef
Hurst is looking to see interesting cooking methods applied to popular menu items. Cattle Shed’s duck leg confit takes 60 hours to prepare. The blue cheese dressing has real blue cheese crumbles. Grilled octopus can be tricky to cook, but when it is done well, it has the perfect texture. Cattle Shed’s unique charcuterie options include duck prosciutto and lamb pastrami, which keeps this trendy food item fun, interesting, and different than others.
Nour Rabai, CEO and Founder
PITA Mediterranean Street Food
Rabai expects in-house dining to become more popular again. In 2022, consumers started stepping away from third-party platforms and started choosing to dine in at restaurants more often. To meet this demand, PITA will use its in-house POS system and kiosks to creatively engage guests.
Bowl menu items soared in popularity. In 2022, Rabai noticed that PITA’s bowl sales were extremely popular. To meet this need in 2023, PITA will increase its bowl size from seven to nine inches, creating a larger, more inviting look and an increased amount of food.
Consumers will also demand innovation. PITA will meet this trend by introducing a new, digital footprint inside the store that will include a new menu design and pictures along with a simple innovative look and new menu items. “Before, we were extremely traditional,” says Rabai. “Now, we are moving toward a more flavorful spin on our pitas and platters as well as our look inside the restaurant.”
Kevin Gillespie, President and Chef
Gillespie sees a resurgence of automation and technology in areas of food service that have not been seen before. He also foresees a “backlash” to the plant-based movement with an emphasis on natural versus engineered foods. There is misleading information about what is nutritious and what has an environmental impact.
Udi Hershkovitz, Owner
Hershkovitz believes the trend for 2023 will be more plant-based/vegetarian items such as SabaRaba’s falafel and hummus. Plant-based is a great source of protein and micronutrients; is high in fiber; contains healthy fat, vitamins, and minerals; and is relatively low in calories.
Srinivas Nimmagadda, Founder
Nimmagadda believes a trend for food in 2023 will be people looking for more vegetarian options. Sankranti Indian Kitchen offers the panchratna dal, a tasty, vegan dish. The word “panchratna” means five jewels, and this delicious and healthy dal preparation is made with five kinds of lentils. Moong (whole green grams), channa (Bengal gram split), masoor (Egyptian lentil), urad (black lentils) and tuar (arhar/pigeon peas) are combined with a host of masalas to make a creamy, delectable, protein-packed dish.
Joey Ward, Chef/Owner
Ward predicts that plant-based cuisine will continue to grow and expand in different ways.
Plan to Attend or Participate in Bar & Restaurant Expo, March 27-29, 2023
To learn about the latest trends, issues and hot topics, and to experience and taste the best products within the bar, restaurant and hospitality industry, plan to attend Bar & Restaurant Expo, March 27-29, 2023 in Las Vegas. Visit BarandRestaurantExpo.com.
To book your sponsorship or exhibit space at Bar & Restaurant Expo, contact:
Veronica Gonnello (for companies A to G) e: vgonnello@questex.com p: 212-895-8244
Tim Schultz (for companies H to Q) e: tschultz@questex.com p: 917-258-8589
Fadi Alsayegh (for companies R to Z) e: falsayegh@questex.com p: 917-258-5174
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