The National Restaurant Association, founded in 1919, released its annual What’s Hot Culinary Forecast on 16th November.

The forecast highlights topics, trends, and products suspected to drive restaurant menus next year across categories such as global inspirations, packaging trends, menu categories and beverages.

The What’s Hot survey was conduction throughout October 2021, where more than 350 professional chefs of the American Culinary Federation rated 109 food items and culinary concepts compiled by Association experts and Technomic’s Menu Research & Insight’s Division.

During the height of COVID-19 and global lockdowns, the industry saw a surge in the demand for comfort food. This year, consumers are realigning their interest in healthier, immunity-boosting and plant-based foods, making up three of the Top 10 Trends for the coming year.

Senior Vice President of Research at the Association, Hudson Riehle, said: “In addition to a return to health-focused menu offerings and more eco-friendly, improved off-premises packaging, we’re expecting operators to look across their menus for transformative opportunities.

Also, with the popularity of cocktails-to-go during the pandemic, restaurants will look to expand both alcoholic and non-alcoholic craft beverage options.”

Plant-based sources of protein are growing increasingly in popularity on menus. Cheaper cuts of protein, such as thighs instead of wings, will also have a greater presence in 2022.