By Joan Lang, Editorial Director
Every year the National Restaurant Association releases its annual “What’s Hot” culinary forecast, prepared in conjunction with the American Culinary Federation. For 2015, many of the same trends we’ve been seeing for the past several years continue to occupy the thoughts of the country’s chefs and operators, including local and sustainable sourcing, and healthy menu options. Along with customization, these are the game changers, the overarching themes that have impacted the industry in a variety of sweeping ways.
Read more here: Food Trends 2015