Technomic, a Chicago-based research and consulting firm, has gathered a wealth of information on the food trends that may significantly impact the restaurant industry in 2013. Some of the developments are mainstream trends among major players, but others are edgy urban movements that may or may not spread to the wider public. Some of the others are in the process of evolving from leading-edge to mainstream. Here are a few of the results:
Vegetables are the star. As more diners discover the joys of occasional meatless meals, the flirtation with vegetarian fare evolves into a fascination with actual vegetables. This means both innovative salads and creative presentations of roasted or steamed veggies can be used in the center of the plate. Diners continue to seek fresh, local, healthful fare as operators are squeezed by rising costs for proteins.